adj
Pertaining to (tacos of) pork, or sometimes to another meat or dish, which is grilled on a spit, and flavored with chiles, spices, and pineapple.
n
Thin slices of the above in long strips.
n
A dish consisting of bacon and eggs, usually eaten for breakfast.
n
A food made from bacon wrapped around a filling of spiced sausage and crumbled bacon, then smoked or baked.
n
A canned meat product made from chopped and cured pork, seasoned to taste like bacon.
n
(cooking) Chicken breast stuffed with haggis and wrapped in bacon.
n
(Britain, New Zealand, informal) A meal of sausages and mashed potato, usually with onions and gravy added.
n
A Mexican dish of stewed meat (usually goat, beef or lamb; sometimes pork or chicken) and spices, typically served like a soup with (or sometimes in) tortillas.
n
Synonym of Jiggs dinner (“traditional meal of salted beef boiled with vegetables”)
n
A dish (usually meat) prepared by braising.
n
(US) A burrito filled with American breakfast items.
n
Air-dried salt-cured beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.
n
(Britain) Pickled or canned beef.
n
(obsolete) A seasoned stew of chicken and pork with egg yolks.
n
(archaic) One of two strips of trim on either side of a cloak.
n
(US) bacon made only from the loin, with no belly meat, and sold in lean medallions
n
A type of cured pork sausage
n
A Mexican dish involving strips of braised or roasted pork.
n
An eggshell filled with confetti to be thrown during balls, carnivals, etc, chiefly in Mexico and the southwestern US.
n
A pork rind; pork scratching.
n
A variant of beef Wellington, where a boneless chicken breast fillet replaces the beef tenderloin.
n
A very thin slice of beef, sold frozen, that can be prepared like a beefburger.
n
A ham, boiled and then baked in the oven with mustard, served sliced at Christmas as one of the traditionally most important parts of the Scandinavian julbord (special Christmas-time smörgåsbord).
n
Alternative form of cold cuts [Cooked, sliced meat served cold, as in a sandwich or a tray of finger food.]
n
A hot dog coated in cornbread batter and deep-fried in hot oil.
n
Beef conserved in tins (cans).
n
Obsolete form of cutlet. [A thin slice of meat, usually fried.]
n
Thinly sliced lean cured pork from a shoulder cut, typically oval-shaped and meaty.
n
(US, informal) Baked beans (various different recipes).
n
(Northern Ireland) A meal of sausages, baked beans, and chips or mashed potatoes.
n
(meats) A kind of ham aged for at least 11 months, traditionally produced in the territory along the River Po.
n
(Ireland, colloquial) A serving of chips (fries) with curry sauce.
n
(Australia, informal) One of the sausages cooked and eaten as part of the Australian tradition of holding a fundraising sausage sizzle at polling places on the day of an election.
n
(obsolete) A marrowfat pea.
n
A frozen boneless pre-cooked kipper.
n
A dish consisting of fried eggs and bacon, usually eaten for breakfast.
n
Synonym of huevos rancheros
n
A sandwich with an egg filling.
n
(obsolete) Broth made by boiling meat in water.
n
(cooking) fillet steak with a whisky and mushroom sauce
n
(dated, countable, uncountable) A hash of various kinds of meats, a ragout.
n
(cooking) A crispy fried slice of potato.
n
Alternative form of groaty pudding [A traditional dish from the Black Country, made from soaked groats, beef, leeks, onion and beef stock which are baked together.]
n
(US) Something utterly commonplace, of modest value.
n
(Australia) A stew made from a variety of ingredients.
n
(US, humorous) spam (tinned meat product)
n
Huevos rancheros, a Mexican breakfast dish
n
A type of cured ham from Spain, made from the black Iberian pig.
n
(food) A Korean dish made from Korean-barbequed flanken ribs
n
A South American restaurant selling roasted pork.
n
Synonym of luncheon meat
n
A kind of herbed butter made with parsley and served with steaks, etc.
n
(Britain, Ireland, colloquial) A stereotypical standard dinner, with a meat and two kinds of vegetable.
n
A ball of minced or ground meat, seasoned and cooked.
n
Barreled salt beef, packed with about 80 pounds chuck and rump, two flanks, and the rest plates.
n
(cooking) The traditional spices used to rub steaks in Central Canada and the U.S. Northeast, New England, originating from late 19th century and early 20th century Jewish steakhouses and delis of Montreal, Quebec, Canada, of Eastern European traditions. Now also used as a condiment.
n
(Ireland) A serving of fish and chips.
n
An Australian fast food chain selling Portuguese-style grilled chicken. Also exists in New Zealand and the United Arab Emirates.
n
(Ireland, informal) mashed potatoes
n
(obsolete, UK, thieves' cant) Bread; food.
n
A seasoned smoked cut of beef. Traditionally, this is made from a navel cut.
n
(Canada) Back bacon that has been brined and coated with fine cornmeal or with a meal made of ground, dried peas.
n
A piece of furniture for storing pies or other foods not needing immediate refrigeration.
n
Alternative form of pigeon pie [A savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine.]
n
(US, uncountable) A processed pork product commonly consumed for breakfast in the Northeast.
n
(chiefly Britain) A thin slice of potato that has been fried, typically packaged and sold as a snack.
n
A formed meat product, made from ham offcuts pressed together into a loaf of meat.
n
(originally) A sausage made primarily from blood.
n
(Canada, US, slang) corned beef
n
A ball of meat, some variants covered in pastry, which has been fried or barbecued.
n
A dish of bacon, beef, onion, and capsicum roasted over flames on a skewer.
n
Chopped veal rolled in a piece of bacon.
n
a type of fatback, or non-rendered underskin pig fat consumed in Central and Eastern Europe, usually seasoned
adj
(cooking) Covered with sauce.
n
(mining, firearms) A long and slender pipe or bag, made of cloth well pitched, or of leather, filled with powder, and used to communicate fire to mines, caissons, bomb chests, etc.
n
(cooking) An American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.
n
A savoury dish of creamy scrambled eggs served over toast spread with anchovy paste or relish.
n
A small order of French fries.
n
(Canada) A salt-cured, spiced, smoked beef brisket, similar to pastrami, developed in Montreal from Eastern European Yiddish Jewish traditions. Traditionally, this is made from a brisket cut, though derivatives may use other cuts.
n
A Swedish-style buffet comprising a variety of cold sandwiches and other dishes; (by extension) any buffet with a wide selection of dishes.
n
(UK, slang, obsolete) An eel pie.
n
A type of tinned meat made mainly from ham.
n
Corned or smoked ham stuffed with a seasoned mixture of chopped cabbage, kale and onions, traditional in southern Maryland, United States.
n
(US, North Jersey) pork roll
n
(US, cooking) brisket, spare ribs, and smoked sausage
n
Synonym of tournedos (resulting from taking that word to be plural)
n
imitation bacon prepared from smoked, chopped and reformed turkey
n
A processed food made primarily from cooked or cured turkey meat and water, formed into the shape of a ham and often sold presliced.
n
A snack food of taco fillings (beef, beans, salsa, etc.) inside a chip bag.
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