(plural only) A dessert made of sliced bananas which are sautéed in rum, brown sugar, and banana liqueur. Served with ice cream and often flambéed at the table.
(cooking) A French dish of vegetables (and sometimes meat) wrapped tightly in a decorative layer of salad or vegetable leaves and cooked in a dome-shaped mould.
(by extension) A similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.
(US) A baked main course pudding consisting of stale bread, pork fat, molasses, and spices including cinnamon and allspice. It was a part of early American cuisine, especially in New England.
A jellylike dessert found in China, Taiwan and Southeast Asia, made by boiling grass or leaves of a plant in the mint family (Platostoma palustre) with potassium carbonate, and then cooling the liquid to a jelly-like consistency.
Alternative form of Jello salad [(US) A dish made with flavored gelatin, fruit or vegetables, and other ingredients such as cottage cheese, cream cheese, marshmallows, nuts, or pretzels.]
A pudding made with agar or gelatin, mango or mango essence, evaporated milk and sugar, of Indian origin, and commonly eaten in Southeast Asian countries.
Obsolete form of marmalade. [A kind of jam made with citrus fruit, distinguished by being made slightly bitter by the addition of the peel and by partial caramelisation during manufacture. Most commonly made with Seville oranges, and usually qualified by the name of the fruit when made with other types of fruit.]
A type of confectionery, originally (since Ancient Egyptian times) made from this plant, but now generally made of sugar or corn syrup, gelatin that has been pre-softened in water, gum arabic, flavorings, and sometimes beaten egg whites, all whipped to a spongy consistency.
One of several spicy sauces typical of the cuisine of Mexico and neighboring Central America, especially a sauce which contains chocolate and which is used in cooking main dishes, not desserts.
(Singapore, Malaysia, Indonesia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Singapore, Malaysia, Indonesia, Brunei.
A traditional brittle, caramel-coloured dessert in India and Pakistan, made by boiling a mixture of water, sugar, milk, and cornflour until it becomes solid, and flavoured with saffron, almonds, pistachios and cardamom.
Alternative spelling of sour cream [Cream which has been treated with a benign bacterium to turn it slightly sour, often used as a condiment, or a topping for baked potatoes.]
(US) A common restaurant appetizer made from spinach and another ingredient such as mayonnaise, cream cheese, or sour cream, and usually served with tortilla chips.
(Malaysia, Singapore) An Indian-style hot drink made from black tea with condensed milk or evaporated milk, poured back and forth between two vessels to give it a frothy top.
A sweet dessert salad made with pistachio-flavoured instant pudding, whipped topping, crushed pineapple, and small marshmallows, and sometimes other ingredients.
Alternative form of zabaglione [A custard-like dessert made with egg yolks, sugar and Marsala wine.]
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