Contains

• sauce

  Flavorful relish or dressing or topping served as an accompaniment to food.

• soup

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

• stew

  Food prepared by stewing especially meat or fish with vegetables.

• salad

  Food mixtures either arranged on a plate or tossed and served with a moist dressing; usually...

• custard

  Sweetened mixture of milk and eggs baked or boiled or frozen.

• fixings

  Food that is a component of a mixture in cooking; "the recipe lists all the fixings for...

• topping

  A flavorful addition on top of a dish.

• snack food

  Food for light meals or for eating between meals.

• turnover

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

• omelet

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

• mousse

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

• side dish

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

• pudding

  Any of various soft thick unsweetened baked dishes; "corn pudding".

• boiled egg

  Egg cooked briefly in the shell in gently boiling water.

• curry

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

• souffle

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

• chicken and rice

  Rice and chicken cooked together with or without other ingredients and variously...

• casserole

  Food cooked and served in a casserole.

• cake

  Small flat mass of chopped food.

• viand

  A choice or delicious dish.

• veal parmesan

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

• veal cordon bleu

  Thin slices of veal stuffed with cheese and ham and then sauteed.

• adobo

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

• poached egg

  Egg cooked in gently boiling water.

• scrambled eggs

  Eggs beaten and cooked to a soft firm consistency while stirring.

• buffalo wing

  Crisp spicy chicken wings.

• deviled egg

  Halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned...

• barbecued wing

  Chicken wings cooked in barbecue sauce.

• shirred egg

  Egg cooked individually in cream or butter in a small ramekin.

• fried egg

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

• coq au vin

  Chicken and onions and mushrooms braised in red wine and seasonings.

• chicken provencale

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

• moo goo gai pan

  A Cantonese dish of chicken and sauteed vegetables.

• piece de resistance

  The most important dish of a meal.

• bacon and eggs

  Eggs (fried or scrambled) served with bacon.

• spareribs

  Baked or roasted with a spicy sauce.

• beef Bourguignonne

  Beef and mushrooms and onions stewed in red wine and seasonings.

• special

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

• beef Wellington

  Rare-roasted beef tenderloin coated with mushroom paste in puff pastry.

• bitok

  A Russian dish made with patties of ground meat (mixed with onions and bread and milk) and...

• boiled dinner

  Corned beef simmered with onions and cabbage and usually other vegetables.

• applesauce

  Puree of stewed apples usually sweetened and spiced.

• barbecue

  Meat that has been barbecued or grilled in a highly seasoned sauce.

• biryani

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

• escalope de veau Orloff

  Lightly sauteed veal cutlets spread with a Soubise sauce and liver paste...

• saute

  A dish of sauteed food.

• paella

  Saffron-flavored dish made of rice with shellfish and chicken.

• sandwich plate

  A serving consisting of a sandwich or sandwiches with garnishes.

• timbale

  Individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry...

• fish stick

  A long fillet of fish breaded and fried.