(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.
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.
(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.
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.
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.
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.
(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.
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.
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.]
Alternative form of pomme puree [A very smooth and creamy mashed potatoes dish/sidedish, usually requiring ricers/foodmills and chinois/strainers to make.]
(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.
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.]
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.]
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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