n
A Mexican soup made with albóndigas (Spanish meatballs).
n
(cooking) Alternative spelling of Alfredo [(cooking, noun adjunct) The sauce made from butter and Parmesan cheese used in dishes such as fettuccine Alfredo, or any dish of this type.]
n
An Italian starter for a meal; normally a cold assortment of salami, cheese, seafood and vegetables.
n
A dish cooked in this style.
n
Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
n
A French stew dish, consisting of beef, red wine, garlic and vegetables.
n
(cooking) A dough made of mostly butter, used in French cuisine
n
(historical) A dish, eaten in the Middle Ages, generally consisting of chicken (or sometimes capon or fish), milk or almond milk, rice, and sugar.
n
Alternative form of bolognese [An Italian sauce made of ground meat and tomato.]
n
An Italian sauce made of ground meat and tomato.
n
A meat-based sauce originating in Bologna.
n
A style of cooking in which meat is cooked in a sauce containing mushrooms, shallots, tomatoes, white wine and herbs.
adj
(of chicken, rabbit, etc.) Prepared in an Italian style with wine, mushrooms, spices and tomatoes.
n
Wide tubes of pasta filled with a savoury stuffing and baked in the oven.
n
A tube of fried pastry filled with ricotta.
n
(by extension) A spaghetti dish made using such a sauce.
n
(obsolete) A thick Italian soup containing pasta or dumplings.
n
A variant of ketchup to which curry and other spices have been added, the basis of the dish currywurst.
n
A kind of pasta having beaten egg mixed with the flour and water to make the dough.
n
A Louisiana Creole dish made with poached eggs, artichoke bottoms, creamed spinach and hollandaise sauce.
n
Fettuccine pasta served with a sauce containing cream, parmigiano, nutmeg and pepper.
n
(Cincinnati) A serving of Cincinnati chili with spaghetti, cheese, and onions or sometimes beans.
n
A spicy tomato sauce for pasta or seafood, made with crushed red pepper, garlic, onions, and herbs.
n
A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.
n
(now historical) A spiced, thickened sauce served with fish or poultry.
n
(cooking) popular Greek dish of tomatoes and green peppers stuffed with rice (occasionally minced meat is added) accompanied by potatoes in tomato juice and olive oil
n
Traditional Polish cabbage rolls made with minced meat and tomato sauce.
n
cabbage rolls, a traditional Polish dish; gołąbki
n
In French cuisine, a savoury choux pastry made with cheese, usually Gruyère.
n
(uncountable, Italian-American) Sauce used for pasta.
n
(food, informal) Synonym of Roma tomato
n
Synonym of mandu (Korean bun dumpling)
n
(cooking, colloquial) A red tomato-based pasta sauce containing bits of ground beef.
adj
(postpositive, sometimes capitalized) Served with a white sauce containing cheese.
n
A kind of olive salad made with giardiniera.
n
Rolled sushi made with nori seaweed; a form of makizushi.
n
A northern Italian dish of veal shanks and marrowbones braised in white wine, tomatoes, etc., often served with risotto.
n
(in combination) Any dish in which a main ingredient is combined with cheese and coated with tomato sauce before being baked.
n
An Italian soup made with pasta and cannellini beans.
n
(US) Synonym of pasta e fagioli
n
A salad-like dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing.
n
An Italian pastry from Apulia, resembling a miniature pie, often filled with egg custard or ricotta cheese.
n
(cooking) A simple Italian tomato pasta sauce.
n
Baba ganoush or any similar spread made with aubergine/eggplant.
adj
Describing a light vegetable sauce, especially one served with pasta.
n
A cooking sauce made from tomato flavoured with garlic, anchovies, capers and olives, created in Naples.
n
An Italian pasta sauce containing ground meat cooked with sautéed vegetables in tomato sauce or some other kind of liquid.
n
Tomato sauce, as typically served in Italian cuisine, especially of southern Italy.
n
A traditional Tuscan soup made from reboiled vegetables, with a base of black cabbage and cannellini beans, and the addition of stale bread.
n
A thick red sauce based on nuts and tomatoes and used with seafood, originating in Catalonian cuisine
n
a weaning food for children
n
An Italian piquant sauce of crushed tomatoes, basil and cheese.
n
(Cincinnati) A serving of Cincinnati chili with spaghetti, cheese, onions, beans, and either jalapeños or chopped garlic.
n
(British spelling) soy sauce
n
(by extension) A dish that has spaghetti as a main part of it, such as spaghetti bolognese.
n
(Britain) spaghetti bolognese
n
A dish of spaghetti with a Bolognese sauce.
n
A tomato-based sauce for pasta dishes.
n
A Greek stew, typically made from rabbit meat, tomatoes, small onions and herbs.
n
A kind of dense meringue, made by whisking over a bain-marie.
n
A concentrated sauce (sold in tins or tubes) made from mashed tomatoes.
n
vegan imitation pepperoni
adj
(usually postpositive) Said of pasta served in a sauce with clams and other ingredients, such as olive oil and tomatoes.
n
Alternative form of zabaglione [A custard-like dessert made with egg yolks, sugar and Marsala wine.]
n
A broad term for several Tuscan soups usually consisting of Italian sausage, rigatino (Italian bacon), kale, potatoes, onion, and other spices in broth, sometimes mixed with heavy cream.
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