n
A sausage made from coarsely ground pork or other meats; a Japanese-style sausage.
n
Thinly sliced beef wrapped around a savoury filling.
n
(cooking, New Zealand) A traditionally Maori soup/stew made with potatoes, pork and other ingredients.
n
A spiced pork sausage typical of Catalan cuisine.
n
A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
n
(South Africa) A thick stew of meat and vegetables.
n
(cooking, dated) A stew in which the meat is browned before being added
n
A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.
n
A type of stew, typically of several different meats.
n
Alternative spelling of carbonade [a stew of meat cooked in beer]
n
Alternative form of char siu [A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.]
n
A sausage-like meat dish in the cuisine of Louisiana, made from pork, rice, vegetables and spices sewn up and cooked in a pig's stomach.
n
A Spanish dish made from fried pork.
n
(cooking) A breast of chicken stuffed with butter, garlic and parsley, rolled, breaded and fried.
n
A traditional Mexican dish of fried tortilla chips topped with salsa.
n
A set of choices from which the user or customer makes multiple selections, specifically one or more choices from each of two or more distinct categories.
n
A dish of cubed, deep fried red meat (usually lamb) popular in part of South Dakota.
n
A Uruguayan sandwich made with filet mignon, mozzarella, tomatoes, mayonnaise, olives, eggs, etc.
n
A Jewish pâté-like food made by mincing beef or chicken liver and onions which have been broiled or fried in schmaltz (“chicken fat”) together with hard-boiled eggs; it is usually spread on to bread.
n
Alternative spelling of chouriço [A Portuguese spiced sausage.]
n
A westernized Chinese dish of stir-fried noodles with vegetables and meat or seafood.
n
(Western Pennsylvania) Cubes of breaded pork loin and/or veal on a wooden skewer which has been fried or baked.
n
Alternative form of kromesky [A kind of Russian croquette wrapped in bacon.]
n
(cooking) A minced, cooked food (usually meat or vegetables), which is deep-fried in fat and sometimes sprinkled with breadcrumbs.
n
A dish of Puerto Rican origin, made of fried pork.
n
A spicy Indian burger made with potatoes, served in a bun with chutney and garnishes.
n
Matzo made with egg, juice, or the like in the dough, rather than only water.
n
A food made made by wrapping a combination of chopped vegetables, possibly meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.
n
Alternative spelling of egg roll [A food made made by wrapping a combination of chopped vegetables, possibly meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.]
n
A combination enchilada and burrito.
adj
(UK, simile) Having characteristics considered quintessential to English or British life.
n
A Portuguese dish made usually from large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick with vegetables and left to grill over smouldering wood chips.
n
Alternative spelling of fishball [A food item made from pulverized fish shaped into a ball, popular in Chinese and Scandinavian cuisine.]
n
Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.
n
(food) An oblate-spheroid meatball of North European origin, eaten hot or cold, and typically consisting of: minced pork or beef/veal (or, commonly, a blend of these meats); chopped onions; eggs; milk or water; breadcrumbs, oatmeal, or flour; salt; and pepper.
n
A thick French stew of ham with cabbage and other vegetables and usually cheese and stale bread.
n
Short for gefilte fish. [A dish of stuffed fish, or of fish cakes in broth.]
n
A dish of stuffed fish, or of fish cakes in broth.
n
(countable) A steel sandwich made by this method, before and after being welded.
n
mutton (or sometimes goat), normally as part of a South Asian curry.
n
(cooking) A Haitian dish of fried pork.
n
An elaborate Korean dish of nine different foods specially arranged on an octagonal plate.
n
Baked koala, as a food dish.
n
A thin slice of meat rolled around a stuffing and cooked; a roulade.
n
(Australia) A spicy smoked Australian salami, made from pork and beef.
n
(Namibia) barbecued meat, especially as street food
v
(transitive) To roast in the style of a kebab
n
Alternative form of kielbasa [A spicy, smoked sausage of a particular kind from Eastern Europe.]
n
A kalach with sausage filling.
n
Alternative form of kromesky [A kind of Russian croquette wrapped in bacon.]
n
A Norwegian stew of diced meat and vegetables, similar to scouse.
n
(Philippines) pork belly; streaky pork
n
Small crunchy balls often used as an accompaniment to soup in Jewish cuisine.
n
(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey.
n
A dish of ground meat (usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used) formed into a loaf shape, mixed with egg and breadcrumbs, then baked or smoked, and usually served in slices.
n
A variation of lasagna with Mexican flavors and ingredients substituting for some of the traditional Italian ones.
n
Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.
n
A Mediterranean dish consisting of filleted salt-cured tuna.
n
The practice of serving sashimi or sushi on the (usually naked) body of a man.
n
A circular bed of pasta, rice, etc. to be topped or filled with other foods.
adj
(Japanese cuisine) Chef's choice
n
A traditional Peruvian dish of meat and vegetables characteristically baked with the aid of hot stones.
n
Alternative form of pan haggerty [A casserole dish of northern England, containing meat, vegetables, and sometimes cheese.]
n
(Belize) A small fried empanada, often sold as street food.
n
A South American barbecue of various meats grilled and paired with sauces.
n
A dyed or decorated Easter egg.
n
An Anglo-Indian dish of rice stewed with small pieces of chicken or other meat.
n
A traditional Jewish white bread roll made with onions.
n
A breaded ground chicken or veal patty, with butter added to the ground meat.
n
A dish from Andalusia, consisting of meat that has been slowly cooked for a long time until it falls apart easily.
adj
(South Africa) easy peasy; very simple
n
A Mexican dish made by filling a tortilla with cheese and sometimes other ingredients and then cooking it until the cheese is melted.
n
A combination quesadilla and burrito.
n
A slice of meat that is rolled up, stuffed, and cooked.
n
(US, New York) Chopped meat stuffed into small bags of tripe, then sliced and fried.
n
A Korean dish of sliced pork belly that is typically cooked at the table.
n
(cooking) A dish of eggs simmered in a mixture of chopped tomatoes, chilies, cumin, peppers, and onions.
n
A yogurt-like product made of curdled milk, curds stored up for food; a thick dairy product unique to Icelandic cuisine.
n
A traditional Norwegian dish made from a sheep's head, originally eaten before Christmas.
n
(South Africa) A roasted sheep's head.
n
A French dish popular in Nice; a kind of chickpea pancake seasoned and eaten hot.
n
(cooking) A traditional Indonesian soup mainly composed of broth, meat, and vegetables
n
Any processed food made from soybeans.
adj
(South Africa) Cooked by roasting on a spit.
n
A type of wheatflour noodle used in Swiss and southern German cooking.
n
A dish made of raw minced beef steak, often served with onions, capers and other ingredients
n
Alternative form of tamale (Mexican food dish). [Mexican dish of cornmeal dough shell filled with various ingredients (e.g. chopped beef, pork, sweet filling) then steamed in corn husks.]
n
A gathering to eat tamales
n
Mexican dish of cornmeal dough shell filled with various ingredients (e.g. chopped beef, pork, sweet filling) then steamed in corn husks.
n
A pâté baked in such a dish and served cold.
n
A dish of poultry or fish pounded and mixed with egg white, cream, etc., poured into a mould.
n
(chiefly South Africa) A grilled cheese sandwich.
n
A tofu dish resembling scrambled egg but suitable for vegans.
n
A kind of Mexican submarine sandwich made with spicy chili sauce.
n
(countable) A fried corn tortilla; tostada.
n
Initialism of tuo zaafi. [A staple food, made with maize or millet flower, commonly eaten in northern Ghana.]
n
(South Africa, slang) boerewors, a traditional home-made sausage, now commercially available.
n
Alternative form of xuixo [A viennoiserie pastry from Girona in Catalonia, Spain.]
n
Obsolete form of yaourt. [A liquor fermented from milk, originally by the Turks.]
n
A style of Western-influenced Japanese cuisine.
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