Synonyms
(near_synonym)
|
00615757-a:
having been prepared for eating by the application of heat
|
Glosses
(gloss)
|
00246940-n:
cooking in fat or oil in a pan or griddle
|
Glosses
(gloss)
|
01664172-v:
prepare for eating by applying heat
|
Glosses
(gloss)
|
14864360-n:
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
|
Glosses
(rgloss)
|
03456548-n:
a small restaurant specializing in short-order fried foods
|
Glosses
(rgloss)
|
07563642-n:
diet prescribed for bedridden or convalescent people; does not include fried or highly seasoned foods
|
Glosses
(rgloss)
|
07571547-n:
traditional Chinese cuisine; a variety of foods (including several kinds of steamed or fried dumplings) are served successively in small portions
|
Glosses
(rgloss)
|
07577144-n:
a cookout where fried fish is the main course
|
Glosses
(rgloss)
|
07624757-n:
(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
|
Glosses
(rgloss)
|
07625061-n:
small turnover of Indian origin filled with vegetables or meat and fried and served hot
|
Glosses
(rgloss)
|
07638898-n:
a rounded lump of dough that is deep-fried and served as hot bread
|
Glosses
(rgloss)
|
07639577-n:
small friedcake formed into twisted strips and fried; richer than doughnuts
|
Glosses
(rgloss)
|
07639855-n:
small quantity of fried batter containing fruit or meat or vegetables
|
Glosses
(rgloss)
|
07640991-n:
(Judaism) thin pancake folded around a filling and fried or baked
|
Glosses
(rgloss)
|
07641928-n:
a fried ball or patty of flaked fish and mashed potatoes
|
Glosses
(rgloss)
|
07642361-n:
a long fillet of fish breaded and fried
|
Glosses
(rgloss)
|
07654886-n:
thin slice of meat (especially veal) usually fried or broiled
|
Glosses
(rgloss)
|
07670433-n:
back and sides of a hog salted and dried or smoked; usually sliced thin and fried
|
Glosses
(rgloss)
|
07682197-n:
a small piece of toasted or fried bread; served in soup or salads
|
Glosses
(rgloss)
|
07688624-n:
cornbread often made without milk or eggs and baked or fried (southern)
|
Glosses
(rgloss)
|
07697100-n:
a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients
|
Glosses
(rgloss)
|
07711683-n:
crisp fried potato peeling
|
Glosses
(rgloss)
|
07712748-n:
thin piece of cornmeal dough fried
|
Glosses
(rgloss)
|
07719058-n:
sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
|
Glosses
(rgloss)
|
07789541-n:
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
|
Glosses
(rgloss)
|
07806879-n:
typically having fried croutons and dressing made with a raw egg
|
Glosses
(rgloss)
|
07831450-n:
mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
|
Glosses
(rgloss)
|
07862244-n:
eggs (fried or scrambled) served with bacon
|
Glosses
(rgloss)
|
07865484-n:
chop suey served with fried noodles
|
Glosses
(rgloss)
|
07867324-n:
fried fish and french-fried potatoes
|
Glosses
(rgloss)
|
07869291-n:
eggs (scrambled or fried) served with ham
|
Glosses
(rgloss)
|
07871436-n:
ground meat formed into a ball and fried or simmered in broth
|
Glosses
(rgloss)
|
10114384-n:
a cook who specializes in fried foods
|
Glosses
(rgloss)
|
14741124-n:
a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils
|
Glosses
(rgloss)
|
14840342-n:
a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
|
