n
A food product resembling rice, usually made from broken rice with other cereals and micronutrients.
n
A sweetened thick drink or thin gruel made from cornmeal, served hot
n
Alternative form of banana cue [(Philippines) A Philippine snack made by coating a deep-fried banana in caramelized brown sugar, served on a skewer.]
n
A flat, rectangular bread made from corn (maize) and beans by the Cherokee, traditionally by boiling rather than baking it.
n
Alternative spelling of bulgur [Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.]
n
Alternative form of kabbelow (“kind of salted cod”) [(Scotland) A meal consisting of potato and cabbage mashed together.]
n
(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.
n
A kind of beaten rice commonly eaten in Nepal.
n
A type of chowder made from clams and usually potatoes, with numerous variations.
n
(informal) Something that is excellent.
n
Coconut flavour whipped cream
n
Alternative form of cornbread [(US) Bread made from cornmeal.]
n
Alternative form of corn-dodger [A cake made of the meal of Indian corn, wrapped in a covering of husks or paper, and baked under the embers.]
n
(Louisiana) A breakfast or dinner dish made with cornmeal mush, often served with milk or syrup.
n
(US) A dish of beans and ground beef in a sweet tangy sauce.
n
Ellipsis of cream of coconut soup.
adj
Alternative form of donutty [Resembling or pertaining to donuts.]
n
Macaroni in the shape of a small tube curved into a semicircle.
n
(archaic) alternative spelling of fumet [A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.]
n
A dark brown, relatively mild, tangy and sweet mustard, less fiery than traditional English mustards.
n
Any of very many forms of rice that are first cooked by boiling and then stir-fried with other ingredients
n
(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.
n
Alternative form of frumenty [(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.]
n
Alternative form of frumenty [(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.]
n
Alternative form of frumenty [(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.]
n
Synonym of p'tcha (“calves'-foot jelly”)
n
A variety of short-grain rice popular in Southeast and East Asia, known for its stickiness when cooked.
n
(cooking) Flour made from roasted grains or other starchy plants, a staple in the Canary Islands.
n
Alternative spelling of gratinée [Synonym of gratin]
n
A form of reduced-fat margarine from Holland.
n
(chiefly UK) A stew of beef or lamb and potatoes.
n
Corn smut prepared as a delicacy.
n
garum diluted with water
adj
(Canada, US, of foods) Made with Indian corn or maize.
n
A meal consisting of a base of chicken, rice, noodles, etc. plus each diner's choice of toppings from a selection made available buffet-style.
n
(cooking) A garnish of vegetables cut into long, thin strips.
n
Alternative spelling of kif [A kind of cannabis smoked in Morocco and Algeria, for narcotic or intoxicating effect.]
n
Alternative form of Kaiser roll [A typically crusty round bread roll supposedly invented in Vienna, made from flour, barm, malt, water, and salt, and whose characteristic feature is a five-spoked propeller- or pinwheel-like star on its obverse.]
n
A porridge made from boiled buckwheat groats, or sometimes from other cereal groats.
n
(food) Panko breaded and deep-fried Japanese food
n
Alternative form of clairin (“Haitian drink resembling rum”) [A strong Haitian spirit, similar to rum, made from cane sugar.]
n
Synonym of Frogmore stew
n
A breakfast cereal containing a combination of wheat-based pieces and marshmallows shaped like various objects which symbolize good luck in different cultures.
n
A maize porridge originating in Romania.
adj
Covered with marmalade
v
Alternative form of marmalize [(informal, Britain) To thrash]
n
Alternative spelling of maslin (“grain mixture”) [A mixture of metals resembling brass.]
n
(countable) A piece of the above bread.
n
(South Africa) A form of porridge made from mealie meal
n
wheat, olive oil, and wine, three traditional staples of Mediterranean cuisine
n
(US) A casserole of hash browns or cubed potatoes, cheese, and onions, in a creamy soup or sauce.
n
A kind of flour or meal derived from ground roasted moth beans, used especially in Indian cuisine.
n
A type of spicy, spreadable salami from Calabria.
n
Left over water after nixtamalization.
n
A variety of clam chowder that is white due to being made with cream and potatoes
n
Indian corn parched and pounded into meal (powder), used as food by Native Americans, sometimes mixed with maple sugar.
n
A staple food in parts of Africa, a kind of porridge made from ground maize or sorghum flour.
n
(cooking) A small slice of meat seasoned, rolled up, and cooked.
n
A kind of bread studded with olives.
n
Alternative form of panocha [coarse Mexican brown sugar]
n
Alternative form of panocha [coarse Mexican brown sugar]
n
A type of cake made with peas as the main ingredient.
n
A soup made of tripe, vegetables and dumplings, seasoned with pepper.
n
A place for pickling food.
n
A paper-thin, dry, rolled bread made by the Hopi with nixtamalized blue corn meal.
n
Obsolete form of poi (“food made from pounded roots”). [(Hawaii) The traditional staple food of Hawaii, made by baking and pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.]
n
(Nigeria) Cowhide, or a dish made thereof.
n
(rare) A type of thick soup or stew, especially thickened with barley.
n
(South Africa) Food cooked in a three-legged pot or cauldron over an open fire.
n
An individual potato snack of the Pringles brand.
n
(historical) A meat substitute made chiefly of wheat gluten and peanuts, popular in the early twentieth century.
n
A puffed grain made from rice; rice that has been toasted and extruded through heat.
n
A dry to mushy paste made by boiling, mashing, and then frying particularly pinto or black beans, included in or served as anything from a main dish in Central America to a dip in the Southern US and a side dish in Mexico.
n
(slang) A jealously defended institutional resource such as a program, project, or budget.
n
(Australia, New Zealand) Rice Krispies.
n
A noodle made of rice (usually from rice flour).
n
edible sheets of rice often used in Vietnamese cooking.
n
A weak gruel obtained by draining boiled rice in water until it dissolves.
n
Alternative form of rice cracker [Any of various types of cracker made from rice flour rather than wheat flour.]
n
Hulled Indian corn, or a stew made of this.
n
Any oil used in or as a salad dressing.
n
Alternative spelling of salad oil [Any oil used in or as a salad dressing.]
n
A dish made with boiled seafood.
n
The residue of pressing oil from seeds.
n
Such grains, usually from durum wheat, used in the preparation of pasta, couscous and various sweet dishes.
n
(US, dialectal) Grits (a dish of ground hominy).
n
Alternative form of sofkee [(US, dialectal) Grits (a dish of ground hominy).]
n
Lactofermented pickled corn, a dish eaten in the Southern United States, especially in Appalachia.
n
porridge made with a greater proportion of meal or flour so as to achieve a thicker consistency, similar to dough (common in many African cuisines)
n
A condiment based on fermented milk, from Colombia's Caribbean coastal region.
n
(South Asia) Wheat that is granulated but not pulverized; a kind of semolina.
n
(US) A porridge made from cornmeal; hasty pudding; mush.
n
In Java, a brackish pond for raising fish and growing rice.
n
Alternative letter-case form of tater tots
n
(South Asia) A frying pan or griddle.
n
Okara, a food consisting of the insoluble parts of soybeans that remain after making tofu.
n
(US standards of identity) Any food obtained from the liquid of ripe tomatoes, strained, with any of: ingredients to regulate pH, water, salt, lemon juice, acid, sodium bicarbonate, spices, and flavoring.
n
(UK, rare) A savoury condiment (for example a mustard, relish or chutney), especially one served with meat.
adj
Provided, cooked, or stuffed with truffles
n
(cooking, chiefly in the plural) A bacon-wrapped baked potato with a filling of cheese sauce.
n
A South African stew of meat, typically lamb, with waterblommetjies.
n
(Australia, New Zealand, South Africa) A breakfast cereal sold in Australia and New Zealand, consisting of biscuits of compressed wholegrain flakes.
n
A noodle that is freshly made, before it dries out and becomes rigid.
n
(especially in compounds) Any similar product based on other substances (e.g. soy yogurt).
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