solid food

food remaining from a previous meal

food that is not preserved by canning or dehydration or freezing or smoking

any packaged dish or food that can be prepared quickly and easily as by thawing or heating

a food made from roasted ground cacao beans

foods (like breads and cakes and pastries) that are cooked in an oven

a quantity of food (other than bread) formed in a particular shape

the flesh of animals (including fishes and birds and snails) used as food

shaped and dried dough made from flour and water and sometimes egg

any natural or prepared food popularly believed to promote good health

food that tastes good but is high in calories having little nutritional value

any food (especially cereal) usually served for breakfast

fresh fruits and vegetable grown for the market

the edible white meat of a coconut; often shredded for use in e.g. cakes and curries

somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples

the flesh of fish used as food

edible fish (broadly including freshwater fish) or shellfish or roe etc

an edible emulsion of fat globules made by churning milk or cream; for cooking and table use

a custard-like food made from curdled milk

a solid food prepared from the pressed curd of milk

(usually plural) weak or watery unappetizing food or drink

a meal that is prepared in advance and frozen; can be heated and served

tough meat that needs stewing to be edible

a commercial preparation containing most of the ingredients for a dish

ready-to-eat food products

prepared food that is intended to be eaten off of the premises

a large conical loaf of concentrated refined sugar

pure unsweetened chocolate used in baking and icings and sauces and candy

candy made with chocolate

the liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate

the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate

the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream

chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added

chocolate that contains at least 32 percent cocoa butter

chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings

a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor

a soft frozen dessert of sweetened flavored yogurt

any of various baked foods made of dough or batter

baked goods made from or based on a mixture of flour, sugar, eggs, and fat

rich loaf cake made of a pound each of butter and sugar and flour

the flesh of a bird or fowl (wild or domestic) used as food

the flesh of wild animals that is used for food

the flesh of the legs of fowl used as food

uncooked meat

meat that is dark in color before cooking (as beef, venison, lamb, mutton)

edible viscera of a butchered animal

a piece of meat that has been cut from an animal carcass

sliced assorted cold meats

meat from an adult domestic bovine

a piece of meat (or fish) that has been scored and broiled

(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah

meat (especially beef) cut in strips and dried in the sun

lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians

meat from a calf

the flesh of horses as food

meat from a mature domestic sheep

the flesh of a young domestic sheep eaten as food

meat from a domestic hog or pig

heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised

highly seasoned minced meat stuffed in casings

any meat that is minced and spiced and cooked as patties or used to fill sausages

sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig

any of various sausages or molded loaf meats sliced and served cold

food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie

a ribbonlike strip of pasta

pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine

pasta in the form of long strings

thin spaghetti

small ring-shaped stuffed pasta

medium-sized tubular pasta in short pieces

tubular pasta in short ribbed pieces

extremely fine pasta thinner than vermicelli

pasta in long slender flat strips

pasta in flat strips wider than linguine

pasta in strings thinner than spaghetti

pasta in the form of slender tubes

very wide flat strips of pasta

pasta in short tubes with diagonally cut ends

small circular or square cases of dough with savory fillings

pasta cut in narrow ribbons

large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce

a pasta made in northern Africa of crushed and steamed semolina

small balls or strips of boiled or steamed dough

a breakfast food prepared from grain

mixture of untoasted dry cereals and fruits

edible reproductive body of a seed plant especially one having sweet flesh

edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

any green goods that are good to eat

the dried meat of the coconut from which oil is extracted

flesh of fish from the sea used as food

flesh of fish from fresh water used as food

(Italian cuisine) squid prepared as food

tentacles of octopus prepared as food

edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic

small edible marine snail; steamed in wine or baked

large marine snail much used as food in Europe

any of numerous small food fishes; especially those caught with hook and line and not available on the market

fish cured by being split and air-dried without salt

meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)

tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces

the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled

highly valued lean flesh of marine or freshwater mullet

flesh of shad-like fish abundant along the Atlantic coast or in coastal streams

flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled

lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried

the lean flesh of a fish similar to cod

any of various edible decapod crustaceans

flesh of any of several primarily freshwater game and food fishes

any market fish--edible saltwater fish or shellfish--except herring

any of several coarse fishes (such as dogfish or wolffish) when used as food

flesh of any of various marine or freshwater fish of the family Salmonidae

bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast

small cold-water silvery fish; migrate between salt and fresh water

fish eggs or egg-filled ovary; having a grainy texture

fish sperm or sperm-filled reproductive gland; having a creamy texture

a rectangular quarter pound block of butter or margarine

butter made clear by heating and removing the sediment of milk solids

clarified butter browned slowly and seasoned with vinegar or lemon juice and capers

clarified butter browned slowly and seasoned with lemon juice and parsley

yogurt with sweetened blueberries or blueberry jam

soft unripened cheese made of sweet milk and cream

fresh soft French cheese containing at least 72% fat

mild white cheese made from curds of soured skim milk

made by blending several lots of cheese

cheese containing a blue mold

soft creamy white cheese; milder than Camembert

semisoft sweet American cheese from whole milk in a brick form

rich soft creamy French cheese

hard smooth-textured cheese; originally made in Cheddar in southwestern England

a mild yellow English cheese with a crumbly texture

a smooth firm mild orange-red cheese

mild yellow Dutch cheese made in balls encased in a red covering

made from goats' milk

mild cream-colored Dutch cheese shaped in balls

hard or semihard cheese grated

any cheese originally molded by hand

a soft cheese with a strong odor and flavor

a soft white cheese with a very strong pungent odor and flavor

mild white Italian cheese

semisoft pale-yellow cheese

hard dry sharp-flavored Italian cheese; often grated

fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet

soft Italian cheese like cottage cheese

cheese formed in long strings twisted together

hard pale yellow cheese with many holes from Switzerland

trademark: soft processed American cheese

butter made from yaks' milk

pasta somewhat resembling little moustaches

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