(chiefly Canada, US) French fries that are served with melted cheese, grilled onions, and Thousand Island dressing or special sauce instead of ketchup.
Alternative form of blini [A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.]
Alternative spelling of blintz [A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.]
Alternative form of blini [A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.]
Alternative form of booyah (“type of stew”) [(colloquial) A thick stew of European origin made throughout the Upper Midwestern United States, based on a broth of meat bones to which vegetables are added.]
Alternative form of booyah (“type of stew”) [(colloquial) A thick stew of European origin made throughout the Upper Midwestern United States, based on a broth of meat bones to which vegetables are added.]
A traditional stew, popular in the American South, usually tomato-based and containing beans, corn, okra and other vegetables, and one or more types of meat.
(chiefly historical) A Depression-era foodstuff associated with American coal miners, consisting of a mixture of water, flour, and grease, often eaten with beans.
(cooking) A small, round, flattened sausage, shaped like a patty, made from minced or ground meat or even from truffles, and wrapped in caul fat. They are usually cooked with an outer coating of bread and sautéed in butter.
(cooking) An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is dipped in the jus when the sandwich is made, but more often the jus is served on the side so the sandwich can be dipped as it is being eaten.
(cooking) A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.
A communal meal, popular in China, where diners share a bowl of hot broth or stock into which uncooked foods such as mushrooms, vegetables, and cuts of meat are dipped until they are cooked enough to be eaten.
a thin slice of beef or another meat, dipped into beaten eggs, seasoned with salt and other condiments (like parsley and garlic), dipped in breadcrumbs and shallow-fried in oil, typical of the Southern Cone and Mexico.
A type of South Korean street food, made of a mixture of potato, corn, minced meat, onion, bean sprouts, cheese, garlic, soy sauce, and salt, served in a flour sack.
(UK, chiefly Teesside) A north-eastern English dish of deep-fried breaded chicken topped with béchamel sauce and cheese, sometimes served like a pizza with additional toppings.
(uncountable) Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating.
Alternative form of po' boy [(especially Louisiana) A traditional submarine sandwich from Louisiana, typically consisting of meat or seafood, usually fried, served on a Louisiana baguette.]
A kind of casserole from southwest Nova Scotia or Acadia, made from potatoes that are grated, squeezed through a cheesecloth, and covered with a meaty broth.
A type of longitudinal rectangular meal-in-a-cake, where layers of sandwich bread are alternated with layers of fillings, such as ham salad, tuna salad, egg salad, chicken salad, and condiments.
(cooking) A Mexican snack food made of a small tortilla (soft or hard shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables and salsa.
(cooking) A French dish comprising beef tournedos pan-fried in butter, served on a crouton, topped with a hot slice of foie gras, and garnished with black truffle slices and Madeira demiglace sauce.
(rare) Alternative form 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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