n
(cooking) A thin undercrust of pastry.
n
(US, cooking) A jalapeño popper, especially when wrapped in bacon or sausage meat.
n
A dish consisting of baked beans served in their sauce on toast.
n
(Manitoba) A doughnut filled with cream, often with chocolate icing.
n
(cooking) A small, spherical savory snack or canapé.
n
broiled meat or fish; carbonado
n
(neologism) A low-carb or keto-style waffle, made from cheese and eggs rather than from traditional waffle batter.
n
A roll or fold of flesh on the body.
n
A hard-boiled egg cut in half and filled with a mixture of its yolk with ham, cream, and nutmeg.
n
A crimped pastry envelope where 2/3 of the length of pie is the savoury meat and vegetable filling and 1/3 is fruit or jam.
n
(US) A variant of cornbread, sometimes made into patties and fried.
n
Alternative form of dog bread [(US) A variant of cornbread, sometimes made into patties and fried.]
n
(US) A form of frybread.
n
(UK, military, slang) A sandwich containing fried egg.
n
(cooking) Bread that has been dipped in an egg mixture and fried.
n
(plural only) Alternative spelling of fish and chips [A meal of fish fried in batter and served with chips (fried potato pieces), popular throughout the Anglosphere, especially in coastal regions.]
n
A traditional Newfoundland meal of codfish and hard bread or hardtack.
n
A meal of fish fried in batter and served with chips (fried potato pieces), popular throughout the Anglosphere, especially in coastal regions.
n
(Britain) Any of several varieties of spread, made from fish with the addition of some cereal, traditionally eaten on toast.
n
(food) A wrap, an item of food consisting of various ingredients wrapped in a tortilla or pancake.
n
Alternative spelling of fleshloaf [(slang, derogatory) A baby.]
adj
(cooking) Sliced lengthwise, making strips long and thin (e.g. French cut green beans, French [cut] fries). cf. julienne.
n
Alternative spelling of French-fried potatoes. [French fries.]
n
(US) A small deep-fried pastry
n
A dish made by deep-frying food coated in batter.
n
(Ireland, Britain, cooking) A meal of fried sausages, bacon, eggs, etc.
n
(Britain, idiomatic) a breakfast made of tomatoes, scrambled eggs, fried eggs, bacon, sausages, hash browns, baked beans, black pudding, chips, toast and mushrooms (or any combination thereof); full English breakfast
n
A pork pie with a proportion of chicken meat, and a hard-boiled egg in the centre.
n
A traditional dish from the Black Country, made from soaked groats, beef, leeks, onion and beef stock which are baked together.
n
A dish of ham served with fried or scrambled eggs.
n
(US) An omelette with additional ingredients, typically bacon and oysters.
n
(mostly plural) A piece of fried, sliced or diced potato, part of a basic potato dish often including tomatoes, onions or peppers.
n
(archaic) A kind of mutton broth with green peas instead of barley or rice.
n
A Mexican breakfast dish of two fried eggs separated by a column of chilaquiles (or, sometimes, refried beans with tortilla chip). Typically, one egg is covered in salsa roja and the other in salsa verde.
n
Alternative form of lobscouse [(nautical) A dish of meat stewed with vegetables and ship biscuit.]
n
(nautical) A dish of meat stewed with vegetables and ship biscuit.
n
A machine-made cylinder of cooked egg (with the white surrounding the yolk), designed to be sliced and used in making gala pies etc.
n
(Canada) A large breakfast of eggs, ham, bacon, sausages, and pancakes.
n
A small round thick slice of meat (in particular, lamb or veal) that has been deboned.
n
A dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings, usually formed into a firm loaf shape.
n
(American spelling) Alternative form of omelette [A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.]
n
A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.
n
Obsolete form of omelette. [A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.]
n
A dish of oysters with bacon and Worcestershire sauce.
n
Alternative form of padelle [A large cup or deep saucer, containing fatty matter in which a wick is placed, used for public illuminations, as at St. Peter's in Rome.]
n
A slice of meat pounded thin and grilled.
n
(obsolete) A form of eggy bread or French toast, the egg mixture being poured onto the bread during cooking.
n
A casserole dish of northern England, containing meat, vegetables, and sometimes cheese.
n
A traditional dish in various Latin American countries, resembling a tamale, pasty, or calzone.
n
Any of various food items having a rectangular shape.
n
A small Scotch egg made with chopped egg rather than a whole one.
n
Alternative spelling of pudding basin [A bowl in which raw pudding dough or batter is placed for cooking.]
n
Archaic spelling of pie (pastry food). [A type of pastry that consists of an outer crust and a filling.]
n
A kind of food made by wrapping ingredients in another food, e.g. fajitas.
n
(cooking) A fillet of meat, escalope.
n
Meat roasted on spits over an open fire or wood burning rotisserie oven, as in Cantonese cuisine.
n
(South Africa, chiefly in the plural) A french fry.
n
(Ireland, historical) Someone who, during the Irish famine, supplied food such as soup to Catholics who converted to Protestantism.
n
Alternative spelling of Spanish omelette [A molded omelette made with the addition of fried potatoes and often onions.]
n
A kind of potato crisps/potato chips with a uniform convex shape allowing them to be stacked and packaged in an upright tube.
n
A savory pastry made with beef.
n
A dish of diced vegetables topped with potato pastry, introduced in wartime Britain when meat was not readily available.
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