dish

a dish that is round and open at the top for serving foods

a bowl for holding breakfast cereal

small bowl for rinsing the fingers at table

bowl used with an electric mixer

a shallow metal bowl (usually with a handle)

a large bowl for serving beverages; usually with a ladle

a large bowl for mixing and serving a salad

a bowl into which the dregs of teacups and coffee cups are emptied at the table

a bowl for serving soup

a small dish (often with a cover) for holding butter at the table

large deep dish in which food can be cooked and served

a small casserole in which individual portions can be cooked and served

a dish in the form of a scallop shell

a dish (often boat-shaped) for serving gravy or sauce

a covered gravy holder of silver or other metal containing a detachable central vessel for hot water to keep the gravy warm

a shallow dish used to culture bacteria

a small fireproof dish used for baking and serving individual portions

a dish used for serving food

large deep serving dish with a cover; for serving soups and stews

a dish in which sugar is served

laboratory glassware; a shallow glass dish used as an evaporating surface or to cover a beaker

the most important dish of a meal

a dish of marinated vegetables and meat or fish; served with rice

a dish that is served with, but is subordinate to, a main course

marrowfat peas that have been soaked overnight and then boiled; served with fish and chips

an Indian side dish of yogurt and chopped cucumbers and spices

a dish or meal given prominence in e.g. a restaurant

food cooked and served in a casserole

chicken cooked and served in a casserole

liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

the soup that a restaurant is featuring on a given day

soup that contains small noodles in the shape of letters of the alphabet

clear soup usually of beef or veal or chicken

a thick cream soup made from shellfish

a Russian or Polish soup usually containing beet juice as a foundation

a thin soup of meat or fish or vegetable stock

liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces

soup made from chicken broth

soup made from chicken boiled with leeks

a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold

a soup or stew thickened with okra pods

a clear soup garnished with julienne vegetables

soup cooked in a large pot

soup made from a calf's head or other meat in imitation of green turtle soup

a soup of eastern India that is flavored with curry; prepared with a meat or chicken base

a soup made from the skinned tail of an ox

a thick soup made of dried peas (usually made into a puree)

a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings

soup made with a variety of vegetables

thick (often creamy) soup

soup usually made of the flesh of green turtles

made by stirring beaten eggs into a simmering broth

a thick soup or stew made with milk and bacon and onions and potatoes

a soup with won ton dumplings

made of stock and split peas with onions carrots and celery

made of fresh green peas and stock with shredded lettuce onion and celery

made of stock and lentils with onions carrots and celery

a thick soup made from beef or mutton with vegetables and pearl barley

a creamy potato soup flavored with leeks and onions; usually served cold

food prepared by stewing especially meat or fish with vegetables

a stew of vegetables and (sometimes) meat

a Polish stew of cabbage and meat

spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes

thick spicy stew of whatever meat and whatever vegetables are available; southern United States

Spanish version of burgoo

Irish version of burgoo

thick stew made of rice and chicken and small game; southern U.S.

a rich meat stew highly seasoned with paprika

a stew (or thick soup) made with meat and vegetables

a stew of meat and potatoes cooked in a tightly covered pot

meat (especially mutton) stewed with potatoes and onions

oysters in cream

diced lobster meat in milk or cream

a stew of meat and vegetables and hardtack that is eaten by sailors

a stew made with fish

pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings

a stew made with beef

well-seasoned stew of meat and vegetables

a vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings

traditional French stew of vegetables and beef

a thin stew of meat and vegetables

saffron-flavored dish made of rice with shellfish and chicken

a choice or delicious dish

a light creamy dish made from fish or meat and set with gelatin

mousse made with fish

mousse made with chicken

any of various soft thick unsweetened baked dishes

pudding made with grated carrots

pudding made of corn and cream and egg

sweetened mixture of milk and eggs baked or boiled or frozen

baked custard topped with caramel

custard sauce flavored with vanilla or a liqueur

custard sprinkled with sugar and broiled

a custard containing fruit

a rich custard set with gelatin

a dish made by folding a piece of pastry over a filling

turnover with an apple filling

(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack

small fruit or meat turnover baked or fried

small turnover of Indian origin filled with vegetables or meat and fried and served hot

individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell

a long fillet of fish breaded and fried

crisp spicy chicken wings

chicken wings cooked in barbecue sauce

meat that has been barbecued or grilled in a highly seasoned sauce

an Indian dish made with highly seasoned rice and meat or fish or vegetables

lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly

a dish of sauteed food

small flat mass of chopped food

a fried ball or patty of flaked fish and mashed potatoes

sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce

thin slices of veal stuffed with cheese and ham and then sauteed

a serving consisting of a sandwich or sandwiches with garnishes

food for light meals or for eating between meals

two (or more) slices of bread with a filling between them

crisp fried potato peeling

a thin crisp slice of potato fried in deep fat

thin piece of cornmeal dough fried

food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens

salad tossed with a dressing

cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing

typically containing tomatoes and anchovies and garnished with black olives and capers

any of various salads having chopped potatoes as the base

a salad having any of various pastas as the base

salad composed of fruits

lettuce and crabmeat dressed with sauce Louis

based on pickled herring

salad composed primarily of chopped canned tuna fish

salad composed primarily of chopped chicken meat

basically shredded cabbage

salad of meats or vegetables in gelatin

a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat

(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice

curry made with lamb

puree of stewed apples usually sweetened and spiced

egg cooked briefly in the shell in gently boiling water

an egg boiled gently until both the white and the yolk solidify

egg cooked in gently boiling water

eggs beaten and cooked to a soft firm consistency while stirring

halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white

egg cooked individually in cream or butter in a small ramekin

beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly

eggs beaten with milk or cream and cooked until set

souffle-like omelet made by beating and adding the whites separately

omelet containing onions and celery and chopped meat or fish

light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

puffy dish of cheese and eggs (whites beaten separately) and white sauce

eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides

chicken and onions and mushrooms braised in red wine and seasonings

chicken cooked in a sauce made with tomatoes, garlic, and olive oil

rice and chicken cooked together with or without other ingredients and variously seasoned

rice and chicken cooked together Spanish style; highly seasoned especially with saffron

a Cantonese dish of chicken and sauteed vegetables

eggs (fried or scrambled) served with bacon

baked or roasted with a spicy sauce

beef and mushrooms and onions stewed in red wine and seasonings

rare-roasted beef tenderloin coated with mushroom paste in puff pastry

a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream

corned beef simmered with onions and cabbage and usually other vegetables

dried navy beans baked slowly with molasses and salt pork

leftover cabbage fried with cooked potatoes and sometimes meat

a dish that contains pasta as its main ingredient

spaghetti served with a tomato sauce

tubular pasta filled with meat or cheese

baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables

macaroni prepared in a cheese sauce

beef stewed in beer seasoned with garlic and served with boiled potatoes

braised chicken with onions and mushrooms in a wine and tomato sauce

thin slices of chicken stuffed with cheese and ham and then sauteed

chicken fried than oven-baked and served with milk gravy

chicken simmered in broth with onions and paprika then mixed with sour cream

a pasta dish with cream sauce and mushrooms

chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese

pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried

ground beef and chili peppers or chili powder often with tomatoes and kidney beans

meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there

chop suey served with fried noodles

seafood served in a scallop shell

scallops in white wine sauce served in scallop shells

minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried

a dish of minced meat topped with mashed potatoes

minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat

well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock

minced vegetables and meat wrapped in a pancake and fried

toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce

tortilla with meat filling baked in tomato sauce seasoned with chili

small croquette of mashed chick peas or fava beans seasoned with sesame seeds

fried fish and french-fried potatoes

hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped

fondue made of cheese melted in wine for dipping bread and sometimes fruits

fondue made of chocolate melted with milk or cream for dipping fruits

cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces

cubes of beef cooked in hot oil and then dipped in various tasty sauces

bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup

boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs

Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top

hind legs of frogs used as food; resemble chicken and cooked as chicken

boned poultry stuffed then cooked and covered with aspic; served cold

well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock

made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach

eggs (scrambled or fried) served with ham

chopped meat mixed with potatoes and browned

hash made with corned beef

spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery

cubes of meat marinated and cooked on a skewer usually with vegetables

made of lamb

a dish of rice and hard-boiled eggs and cooked flaked fish

seafood in Newburg sauce served on toast or rice

lobster in Newburg sauce served on buttered toast or rice

shrimp in Newburg sauce usually served in a rice ring

diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned

dried cod soaked in a lye solution before boiling to give it a gelatinous consistency

mixed diced fruits or vegetables; hot or cold

ground meat formed into a ball and fried or simmered in broth

meat patties rolled in rice and simmered in a tomato sauce

meatballs simmered in stock

a baked loaf of ground meat

flaked fish baked in a loaf with bread crumbs and various seasonings

casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs

sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables

a dish of roast pheasant served in a manner characteristic of expensive restaurants

rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes

pilaf made with bulgur wheat instead of rice and usually without meat

Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese

tomato and cheese pizza with sausage

tomato and cheese pizza with pepperoni

pizza with lots of cheese

tomato and cheese pizza with anchovies

pizza made with a thick crust

Hawaiian dish of taro root pounded to a paste and often allowed to ferment

dried beans cooked with pork and tomato sauce

soft food made by boiling oatmeal or other meal or legumes in water or milk until thick

sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water

a thin porridge (usually oatmeal or cornmeal)

porridge made of rolled oats

deep-dish meat and vegetable pie or a meat stew with dumplings

dish originating in Indonesia; a wide variety of foods and sauces are served with rice

rice cooked with broth and sprinkled with grated cheese

a dish consisting of a slice of meat that is rolled around a filling and cooked

ground beef patty usually with a sauce

pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings

shredded cabbage fermented in brine

sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour

thin sauteed cutlets of veal

large shrimp sauteed in oil or butter and garlic

hard-cooked egg encased in sausage meat then breaded and deep-fried

creamy scrambled eggs on toast spread with anchovy paste

scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying

spaghetti with meatballs in a tomato sauce

spicy rice with tomatoes and onions and green peppers

ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw

strips of steak sauteed with green peppers and onions

steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce

sauteed strips of beef and mushrooms in sour cream sauce served with noodles

parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce

(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet

parboiled green peppers stuffed usually with rice and meat and baked briefly

tomato cases filled with various mixtures and baked briefly

tomato cases filled with various salad mixtures and served cold

fresh corn and lima beans with butter or cream

thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce

very thinly sliced raw fish

rice (with raw fish) wrapped in seaweed

steak braised in tomato and onion mixture

corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed

a meat mixture covered with cornbread topping that resembles a Mexican dish

vegetables and seafood dipped in batter and deep-fried

beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

a pate or fancy meatloaf baked in an earthenware casserole

cheese melted with ale or beer served over toast

deep-fried breaded veal cutlets

a tortilla rolled cupped around a filling

a taco with a chicken filling

a flour tortilla folded around a filling

a burrito with a beef filling

a tortilla that is filled with cheese and heated

a flat tortilla with various fillings piled on it

a flat tortilla topped with refried beans

dried beans cooked and mashed and then fried in lard with various seasonings

a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew

a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes

a dish or dessert that is formed in or on a mold