adj
Of beef: larded and stewed with vegetables.
n
A small andouille (type of sausage).
n
(Australia, New Zealand) A finger food made by rolling a spear of asparagus in a slice of buttered bread with the crust cut off.
n
(Ireland) A traditional Irish dish of back bacon simmered with cabbage and other vegetables such as onions, turnips and carrots, served with the bacon sliced and much of the boiled liquid retained with the vegetables.
n
A food consisting of beans baked or stewed in a usually tomato-based sauce.
n
A fruity, tangy, usually brown sauce, typically consisting of a vinegar or tomato base with spices and sweeteners, used as a basting sauce, marinade, or condiment, especially for barbecued meat.
n
Alternative spelling of bento [A Japanese takeaway lunch served in a box, often with the food arranged into an elaborate design.]
n
(South Africa, Zimbabwe) A South African food categorized by strips of lean meat cured by salting and drying, similar to American jerky.
n
A kind of potato produced in the Netherlands.
n
A dish from Asturias, consisting of a bread roll with a piece of chorizo inside.
n
Bottarga; a cake or sausage made from salted mullet roe.
n
(trademark) A brand of beef extract made in the UK.
n
(Ireland) A bread roll filled with elements of a traditional fry up.
n
(uncountable) Water in which food (meat or vegetable etc) has been boiled.
n
(cooking) Caramelized remnants of meat left in a pan after the cooking of the meat, which are often re-cooked in wine or other liquids and then absorbed into cut vegetable pieces in order to make sauce or gravy.
n
(South Africa) Bunny chow; a snack of bread filled with curry.
n
A Mexican dish consisting of a flour tortilla wrapped around a filling of meat and/or beans, cheese etc.
n
(food) A dish consisting of cooked cabbage leaves wrapped around a variety of fillings.
adj
Of spicy food prepared in the style of the Cajun cuisine.
n
(informal) A California roll (type of sushi).
adj
(cooking) Prepared or served with capers.
n
(Philippines) corned beef
n
Thinly sliced raw beef or tuna, usually served as an appetizer.
n
(cooking) A fried ball of minced meat, breadcrumbs, onions, etc.
n
A yeast extract similar to Vegemite and Marmite.
n
A specialty food of south-central Mexico, consisting of a bowl-shaped fried tortilla stuffed with chopped meat, lettuce, cheese, etc.
n
(South America, Central America, Western US) jerky
n
A French turnover (food).
n
An American pilaf dish of rice and boiled chicken.
n
(biochemistry, slang, historical) The aqueous solution of nutrients used in the Viking lander biological experiments to detect microbial Martian life.
n
A chile (typically a poblano) that has been stuffed with cheese or a mixture of minced meat and other ingredients, then covered in batter, fried, and served with a tomato-based sauce.
n
A Mexican food consisting of chorizo and cheese, resembling fondue.
n
An oven for smoking food, particularly fish, used in many African countries.
n
An Italian-American dish of clams topped with breadcrumbs and oregano and baked.
n
(cooking) A traditional Jamaican dish made with bull penis cooked with bananas and Scotch bonnets in a rum-based broth.
n
(UK, slang) A meal of curry.
n
(cooking) A batter similar to that used in tempura or in puff pastry
n
A mixture of ground ham with seasoning, making it spicy.
adj
(informal) Of, or pertaining to, dumplings.
n
(Anglo-Indian) A dish of boneless stuffed poultry cooked in dough, butter, and spices.
n
(US) A luncheon meat made from spiced coarse-ground lean pork and beef formed into a loaf shape and smoked.
n
In many Asian countries and among their emigrants, an egg-based, flute-shaped pastry, with typically yellowish, flaky crust, often eaten as a sweet snack or dessert; a crispy biscuit roll.
n
An egg-shaped waffle popular as street food in Hong Kong.
n
A Mexican dish made by wrapping a filling in a tortilla, then baking in a sauce.
n
A thin slice of meat, especially veal or poultry.
n
(uncountable) A dish, commonly associated with French cuisine, consisting of edible snails.
n
A type of bagel with many toppings, such as sesame seeds, garlic, and poppy seeds.
n
Alternative spelling of fishcake [A mixture of flaked fish, mashed potato and seasoning made into a patty and shallow fried.]
n
(cooking) Broth made from fish, used for cooking, e.g. as a basis for soup.
n
A mixture of flaked fish, mashed potato and seasoning made into a patty and shallow fried.
n
(South Africa) A flat marinated cut of meat.
n
A small suet dumpling put into soup.
n
A ragout of partridge and rabbit braised in wine.
n
(US) A casserole of hash browns or cubed potatoes, cheese, and onions, in a creamy soup or sauce.
n
Alternative form of gingilli [sesame oil]
n
Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.
n
A pâté of smoked trout, smoked salmon, and smoked mackerel.
n
A thin strip of food, usually fish or chicken.
n
Alternative form of gravlax [Salmon dry-cured in salt, seasoned with dill and sugar, and served usually thinly sliced as an appetizer.]
n
A form of sweet bread roll; a variant of massa sovada pão doce Portuguese sweet rolls bread originating in Hawaii from the Portuguese immigrant community.
n
A dish made of fry bread topped with ingredients such as beans, cheese, and lettuce.
n
(chiefly in the plural) One of a mass of dried precooked noodles fused with oil, usually soaked in boiling water for a few minutes before being eaten.
n
(cooking) A type a crusty, yeasted bread prepared without shortening and unsweetened, baked in long, thick loaves with tapered ends.
n
A small hard yellowish aggregation found in the Caucasus region, containing various yeasts and bacteria, and used as a ferment in preparing kefir.
n
A Mexican dish consisting of beef tongue used to make tacos.
n
Obsolete form of lobscouse. [(nautical) A dish of meat stewed with vegetables and ship biscuit.]
n
A Spanish sausage similar to chorizo.
n
(historical) A tinned stew of sliced turnips, carrots, and potatoes in a thin broth, a widely-used food ration for British soldiers in front-line trenches during World War I.
n
A Japanese lunch box, usually containing small portions of a variety of foods.
n
(US) maize dough made from freshly prepared hominy, used for making tortillas, tamales, etc.
n
A kind of broth made with meat, such as beef tea.
n
A Mexican dish consisting of vermicelli stewed in a sauce of puréed vegetables and chilies; Mexican dry soup
n
A Mexican breakfast dish of fried corn tortilla strips mixed with eggs, and (especially in Tex-Mex cuisine) further ingredients such as onions, peppers, tomatoes and cheese.
n
A stew of meat, broth, milk, butter, vegetables, and seasonings, thickened with soda crackers.
n
A stew made of whatever ingredients are handy and appropriate for stew, rather than of specific ingredients.
n
(Scotland, obsolete) A thin broth made without meat.
n
(archaic) A dumpling cooked by boiling and served in soup; a knaidel or knödel.
n
Alternative form of kapana [(Namibia) barbecued meat, especially as street food]
n
Alternative form of panada (paste made with bread) [(cooking) A dish made by boiling bread in water and combining the pulp with milk, stock, butter or sometimes egg yolks.]
n
One of pounded foods, such as fish paste, liver paste, or tomato paste.
n
Alternative form of pomme puree [A very smooth and creamy mashed potatoes dish/sidedish, usually requiring ricers/foodmills and chinois/strainers to make.]
n
(UK, Ireland) instant noodles
n
(Australia) A fried potato; a potato scallop.
n
(archaic or historical) A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
n
Alternative form of press cake [A cake of compressed material, such as the cake resulting from compressing the meal powder in making gunpowder; the pressed product at various stages of coal tar manufacture; or the vegetable residue after the sugar has been expressed in beet-sugar manufacture.]
n
A kind of stew of Spanish origin.
n
A kind of sweet or savory food made with baked dough.
n
A combination quesadilla and chalupa.
n
(Uganda) An omelette served inside a chapati.
n
A fillet of herring, rolled and flavoured with sliced onion and spices then pickled in brine
n
A kind of luxurious traditional Japanese restaurant.
n
A kind of buffet for salad, and cold food.
n
A dish prepared this way.
n
A stew of meat and vegetables.
adj
Alternative form of Southern-fried [(US, not comparable) Coated in flour, egg, and breadcrumbs and then deep-fried (deep-fat-fried).]
n
A molded omelette made with the addition of fried potatoes and often onions.
n
A traditional Dutch dish of potatoes mashed with one or more other vegetables, sometimes also with bacon.
n
An East Asian dish of beaten eggs and water steamed until firm with a spongy texture. Other ingredients may be added.
n
(UK, in the plural) Red and grey bricks, used for the exterior of walls and the front of buildings.
n
A richer Brussels variant of stamppot.
n
(cooking) A soup suitable for serving chilled instead of hot as most soups are.
n
salted cured cod roe, used in making taramosalata
n
(Louisiana) A cajun-seasoned, cured pork.
n
An Asian snack consisting of a boiled egg that is cracked and then boiled again in tea.
n
A set meal, usually a tray with one or more main courses, along with a number of side dishes (salad, rice, pickles, soup, etc.).
n
A type of Japanese restaurant that serves cheap, commonplace foods.
n
Alternative form of teppanyaki [A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate.]
n
A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate.
n
a Venezuelan dish consisting of a fried breaded cheese stick or a spear of bread dough with white cheese in the middle
n
A Mexican dish consisting of a fried and stuffed masa cake.
n
A chip or crisp made from baked corn tortillas.
n
Grilled or broiled dishes in Japanese cuisine.
n
Alternative spelling of yogurt [A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.]
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