Hyperonyms
(has_hyperonym)
|
07570720-n:
a source of materials to nourish the body
|
Hyponyms
(has_hyponym)
|
07579688-n:
the most important dish of a meal
|
Hyponyms
(has_hyponym)
|
07579917-n:
a dish of marinated vegetables and meat or fish; served with rice
|
Hyponyms
(has_hyponym)
|
07580053-n:
a dish that is served with, but is subordinate to, a main course
|
Hyponyms
(has_hyponym)
|
07580253-n:
a dish or meal given prominence in e.g. a restaurant
|
Hyponyms
(has_hyponym)
|
07580359-n:
food cooked and served in a casserole
|
Hyponyms
(has_hyponym)
|
07583197-n:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
|
Hyponyms
(has_hyponym)
|
07588947-n:
food prepared by stewing especially meat or fish with vegetables
|
Hyponyms
(has_hyponym)
|
07591961-n:
saffron-flavored dish made of rice with shellfish and chicken
|
Hyponyms
(has_hyponym)
|
07593471-n:
a choice or delicious dish
|
Hyponyms
(has_hyponym)
|
07611839-n:
a light creamy dish made from fish or meat and set with gelatin
|
Hyponyms
(has_hyponym)
|
07617188-n:
any of various soft thick unsweetened baked dishes
|
Hyponyms
(has_hyponym)
|
07619004-n:
sweetened mixture of milk and eggs baked or boiled or frozen
|
Hyponyms
(has_hyponym)
|
07624466-n:
a dish made by folding a piece of pastry over a filling
|
Hyponyms
(has_hyponym)
|
07625324-n:
individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
|
Hyponyms
(has_hyponym)
|
07642361-n:
a long fillet of fish breaded and fried
|
Hyponyms
(has_hyponym)
|
07648913-n:
crisp spicy chicken wings
|
Hyponyms
(has_hyponym)
|
07648997-n:
chicken wings cooked in barbecue sauce
|
Hyponyms
(has_hyponym)
|
07654148-n:
meat that has been barbecued or grilled in a highly seasoned sauce
|
Hyponyms
(has_hyponym)
|
07654298-n:
an Indian dish made with highly seasoned rice and meat or fish or vegetables
|
Hyponyms
(has_hyponym)
|
07655067-n:
lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
|
Hyponyms
(has_hyponym)
|
07655263-n:
a dish of sauteed food
|
Hyponyms
(has_hyponym)
|
07663899-n:
small flat mass of chopped food
|
Hyponyms
(has_hyponym)
|
07665438-n:
sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
|
Hyponyms
(has_hyponym)
|
07666176-n:
thin slices of veal stuffed with cheese and ham and then sauteed
|
Hyponyms
(has_hyponym)
|
07696403-n:
a serving consisting of a sandwich or sandwiches with garnishes
|
Hyponyms
(has_hyponym)
|
07712382-n:
food for light meals or for eating between meals
|
Hyponyms
(has_hyponym)
|
07806221-n:
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
|
Hyponyms
(has_hyponym)
|
07823951-n:
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
|
Hyponyms
(has_hyponym)
|
07825850-n:
puree of stewed apples usually sweetened and spiced
|
Hyponyms
(has_hyponym)
|
07841495-n:
egg cooked briefly in the shell in gently boiling water
|
Hyponyms
(has_hyponym)
|
07842202-n:
egg cooked in gently boiling water
|
Hyponyms
(has_hyponym)
|
07842308-n:
eggs beaten and cooked to a soft firm consistency while stirring
|
Hyponyms
(has_hyponym)
|
07842433-n:
halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
|
Hyponyms
(has_hyponym)
|
07842605-n:
egg cooked individually in cream or butter in a small ramekin
|
Hyponyms
(has_hyponym)
|
07842753-n:
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
|
Hyponyms
(has_hyponym)
|
07843464-n:
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
|
Hyponyms
(has_hyponym)
|
07843636-n:
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
|
Hyponyms
(has_hyponym)
|
07861557-n:
chicken and onions and mushrooms braised in red wine and seasonings
|
Hyponyms
(has_hyponym)
|
07861681-n:
chicken cooked in a sauce made with tomatoes, garlic, and olive oil
|
Hyponyms
(has_hyponym)
|
07861813-n:
rice and chicken cooked together with or without other ingredients and variously seasoned
|
Hyponyms
(has_hyponym)
|
07861983-n:
a Cantonese dish of chicken and sauteed vegetables
|
Hyponyms
(has_hyponym)
|
07862244-n:
eggs (fried or scrambled) served with bacon
|
Hyponyms
(has_hyponym)
|
07862348-n:
baked or roasted with a spicy sauce
|
Hyponyms
(has_hyponym)
|
07862461-n:
beef and mushrooms and onions stewed in red wine and seasonings
|
Hyponyms
(has_hyponym)
|
07862611-n:
rare-roasted beef tenderloin coated with mushroom paste in puff pastry
|
Hyponyms
(has_hyponym)
|
07862770-n:
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
|
Hyponyms
(has_hyponym)
|
07862946-n:
corned beef simmered with onions and cabbage and usually other vegetables
|
Hyponyms
(has_hyponym)
|
07863107-n:
dried navy beans baked slowly with molasses and salt pork
|
Hyponyms
(has_hyponym)
|
07863229-n:
leftover cabbage fried with cooked potatoes and sometimes meat
|
Hyponyms
(has_hyponym)
|
07863374-n:
a dish that contains pasta as its main ingredient
|
Hyponyms
(has_hyponym)
|
07863644-n:
beef stewed in beer seasoned with garlic and served with boiled potatoes
|
Hyponyms
(has_hyponym)
|
07863935-n:
braised chicken with onions and mushrooms in a wine and tomato sauce
|
Hyponyms
(has_hyponym)
|
07864065-n:
thin slices of chicken stuffed with cheese and ham and then sauteed
|
Hyponyms
(has_hyponym)
|
07864198-n:
chicken fried than oven-baked and served with milk gravy
|
Hyponyms
(has_hyponym)
|
07864317-n:
chicken simmered in broth with onions and paprika then mixed with sour cream
|
Hyponyms
(has_hyponym)
|
07864638-n:
a pasta dish with cream sauce and mushrooms
|
Hyponyms
(has_hyponym)
|
07864756-n:
pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
|
Hyponyms
(has_hyponym)
|
07864934-n:
ground beef and chili peppers or chili powder often with tomatoes and kidney beans
|
Hyponyms
(has_hyponym)
|
07865196-n:
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
|
Hyponyms
(has_hyponym)
|
07865484-n:
chop suey served with fried noodles
|
Hyponyms
(has_hyponym)
|
07865700-n:
seafood served in a scallop shell
|
Hyponyms
(has_hyponym)
|
07865788-n:
scallops in white wine sauce served in scallop shells
|
Hyponyms
(has_hyponym)
|
07866015-n:
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
|
Hyponyms
(has_hyponym)
|
07866151-n:
a dish of minced meat topped with mashed potatoes
|
Hyponyms
(has_hyponym)
|
07866277-n:
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
|
Hyponyms
(has_hyponym)
|
07866409-n:
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
|
Hyponyms
(has_hyponym)
|
07866723-n:
minced vegetables and meat wrapped in a pancake and fried
|
Hyponyms
(has_hyponym)
|
07866868-n:
toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
|
Hyponyms
(has_hyponym)
|
07867021-n:
tortilla with meat filling baked in tomato sauce seasoned with chili
|
Hyponyms
(has_hyponym)
|
07867164-n:
small croquette of mashed chick peas or fava beans seasoned with sesame seeds
|
Hyponyms
(has_hyponym)
|
07867324-n:
fried fish and french-fried potatoes
|
Hyponyms
(has_hyponym)
|
07867421-n:
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
|
Hyponyms
(has_hyponym)
|
07867883-n:
cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
|
Hyponyms
(has_hyponym)
|
07868200-n:
bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
|
Hyponyms
(has_hyponym)
|
07868340-n:
boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
|
Hyponyms
(has_hyponym)
|
07868508-n:
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
|
Hyponyms
(has_hyponym)
|
07868684-n:
hind legs of frogs used as food; resemble chicken and cooked as chicken
|
Hyponyms
(has_hyponym)
|
07868830-n:
boned poultry stuffed then cooked and covered with aspic; served cold
|
Hyponyms
(has_hyponym)
|
07868955-n:
well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
|
Hyponyms
(has_hyponym)
|
07869111-n:
made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
|
Hyponyms
(has_hyponym)
|
07869291-n:
eggs (scrambled or fried) served with ham
|
Hyponyms
(has_hyponym)
|
07869391-n:
chopped meat mixed with potatoes and browned
|
Hyponyms
(has_hyponym)
|
07869611-n:
spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
|
Hyponyms
(has_hyponym)
|
07869775-n:
cubes of meat marinated and cooked on a skewer usually with vegetables
|
Hyponyms
(has_hyponym)
|
07869937-n:
a dish of rice and hard-boiled eggs and cooked flaked fish
|
Hyponyms
(has_hyponym)
|
07870313-n:
seafood in Newburg sauce served on toast or rice
|
Hyponyms
(has_hyponym)
|
07870894-n:
diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
|
Hyponyms
(has_hyponym)
|
07871065-n:
dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
|
Hyponyms
(has_hyponym)
|
07871335-n:
mixed diced fruits or vegetables; hot or cold
|
Hyponyms
(has_hyponym)
|
07871436-n:
ground meat formed into a ball and fried or simmered in broth
|
Hyponyms
(has_hyponym)
|
07871810-n:
a baked loaf of ground meat
|
Hyponyms
(has_hyponym)
|
07872593-n:
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
|
Hyponyms
(has_hyponym)
|
07872748-n:
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
|
Hyponyms
(has_hyponym)
|
07873198-n:
a dish of roast pheasant served in a manner characteristic of expensive restaurants
|
Hyponyms
(has_hyponym)
|
07873464-n:
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
|
Hyponyms
(has_hyponym)
|
07873807-n:
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
|
Hyponyms
(has_hyponym)
|
07874531-n:
Hawaiian dish of taro root pounded to a paste and often allowed to ferment
|
Hyponyms
(has_hyponym)
|
07874674-n:
dried beans cooked with pork and tomato sauce
|
Hyponyms
(has_hyponym)
|
07874780-n:
soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
|
Hyponyms
(has_hyponym)
|
07875152-n:
deep-dish meat and vegetable pie or a meat stew with dumplings
|
Hyponyms
(has_hyponym)
|
07875267-n:
dish originating in Indonesia; a wide variety of foods and sauces are served with rice
|
Hyponyms
(has_hyponym)
|
07875436-n:
rice cooked with broth and sprinkled with grated cheese
|
Hyponyms
(has_hyponym)
|
07875560-n:
a dish consisting of a slice of meat that is rolled around a filling and cooked
|
Hyponyms
(has_hyponym)
|
07875926-n:
ground beef patty usually with a sauce
|
Hyponyms
(has_hyponym)
|
07876026-n:
pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
|
Hyponyms
(has_hyponym)
|
07876189-n:
shredded cabbage fermented in brine
|
Hyponyms
(has_hyponym)
|
07876281-n:
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
|
Hyponyms
(has_hyponym)
|
07876550-n:
large shrimp sauteed in oil or butter and garlic
|
Hyponyms
(has_hyponym)
|
07876651-n:
hard-cooked egg encased in sausage meat then breaded and deep-fried
|
Hyponyms
(has_hyponym)
|
07876775-n:
creamy scrambled eggs on toast spread with anchovy paste
|
Hyponyms
(has_hyponym)
|
07876893-n:
scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
|
Hyponyms
(has_hyponym)
|
07877187-n:
spaghetti with meatballs in a tomato sauce
|
Hyponyms
(has_hyponym)
|
07877299-n:
spicy rice with tomatoes and onions and green peppers
|
Hyponyms
(has_hyponym)
|
07877675-n:
ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
|
Hyponyms
(has_hyponym)
|
07877849-n:
strips of steak sauteed with green peppers and onions
|
Hyponyms
(has_hyponym)
|
07877961-n:
steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
|
Hyponyms
(has_hyponym)
|
07878145-n:
sauteed strips of beef and mushrooms in sour cream sauce served with noodles
|
Hyponyms
(has_hyponym)
|
07878283-n:
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
|
Hyponyms
(has_hyponym)
|
07878479-n:
(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet
|
Hyponyms
(has_hyponym)
|
07878647-n:
parboiled green peppers stuffed usually with rice and meat and baked briefly
|
Hyponyms
(has_hyponym)
|
07878785-n:
tomato cases filled with various mixtures and baked briefly
|
Hyponyms
(has_hyponym)
|
07878926-n:
tomato cases filled with various salad mixtures and served cold
|
Hyponyms
(has_hyponym)
|
07879072-n:
fresh corn and lima beans with butter or cream
|
Hyponyms
(has_hyponym)
|
07879174-n:
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
|
Hyponyms
(has_hyponym)
|
07879350-n:
very thinly sliced raw fish
|
Hyponyms
(has_hyponym)
|
07879450-n:
rice (with raw fish) wrapped in seaweed
|
Hyponyms
(has_hyponym)
|
07879560-n:
steak braised in tomato and onion mixture
|
Hyponyms
(has_hyponym)
|
07879659-n:
corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
|
Hyponyms
(has_hyponym)
|
07879821-n:
a meat mixture covered with cornbread topping that resembles a Mexican dish
|
Hyponyms
(has_hyponym)
|
07879953-n:
vegetables and seafood dipped in batter and deep-fried
|
Hyponyms
(has_hyponym)
|
07880080-n:
beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
|
Hyponyms
(has_hyponym)
|
07880213-n:
a pate or fancy meatloaf baked in an earthenware casserole
|
Hyponyms
(has_hyponym)
|
07880325-n:
cheese melted with ale or beer served over toast
|
Hyponyms
(has_hyponym)
|
07880458-n:
deep-fried breaded veal cutlets
|
Hyponyms
(has_hyponym)
|
07880751-n:
a tortilla rolled cupped around a filling
|
Hyponyms
(has_hyponym)
|
07880968-n:
a flour tortilla folded around a filling
|
Hyponyms
(has_hyponym)
|
07881404-n:
a flat tortilla with various fillings piled on it
|
Hyponyms
(has_hyponym)
|
07881625-n:
dried beans cooked and mashed and then fried in lard with various seasonings
|
Hyponyms
(has_hyponym)
|
07937461-n:
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
|
Hyponyms
(has_hyponym)
|
07937621-n:
a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
|
Hyponyms
(has_hyponym)
|
07938594-n:
a dish or dessert that is formed in or on a mold
|
Holonyms
(has_holo_part)
|
07573696-n:
the food served and eaten at one time
|
Meronyms
(has_mero_part)
|
07621776-n:
a flavorful addition on top of a dish
|
Meronyms
(has_mero_part)
|
07809096-n:
food that is a component of a mixture in cooking
|
Meronyms
(has_mero_part)
|
07829412-n:
flavorful relish or dressing or topping served as an accompaniment to food
|
Related
(related_to)
|
01180351-v:
provide (usually but not necessarily food)
|
Glosses
(gloss)
|
01664172-v:
prepare for eating by applying heat
|
Glosses
(gloss)
|
03588414-n:
a whole individual unit; especially when included in a list or collection
|
Glosses
(rgloss)
|
03897130-n:
an opening that resembles a window between two rooms (especially a shelved opening between a kitchen and dining room that is used to pass dishes)
|
Glosses
(rgloss)
|
06492939-n:
a list of dishes available at a restaurant
|
Glosses
(rgloss)
|
06497117-n:
a menu having individual dishes listed with separate prices
|
Glosses
(rgloss)
|
07565083-n:
the dishes making up a meal
|
Glosses
(rgloss)
|
07579575-n:
the principal dish of a meal
|
Glosses
(rgloss)
|
07579688-n:
the most important dish of a meal
|
Glosses
(rgloss)
|
07579917-n:
a dish of marinated vegetables and meat or fish; served with rice
|
Glosses
(rgloss)
|
07580053-n:
a dish that is served with, but is subordinate to, a main course
|
Glosses
(rgloss)
|
07580253-n:
a dish or meal given prominence in e.g. a restaurant
|
Glosses
(rgloss)
|
07582277-n:
a dish served as an appetizer before the main meal
|
Glosses
(rgloss)
|
07591961-n:
saffron-flavored dish made of rice with shellfish and chicken
|
Glosses
(rgloss)
|
07593471-n:
a choice or delicious dish
|
Glosses
(rgloss)
|
07593549-n:
any packaged dish or food that can be prepared quickly and easily as by thawing or heating
|
Glosses
(rgloss)
|
07593774-n:
a commercial preparation containing most of the ingredients for a dish
|
Glosses
(rgloss)
|
07594840-n:
an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
|
Glosses
(rgloss)
|
07609840-n:
a dish served as the last course of a meal
|
Glosses
(rgloss)
|
07611839-n:
a light creamy dish made from fish or meat and set with gelatin
|
Glosses
(rgloss)
|
07617188-n:
any of various soft thick unsweetened baked dishes
|
Glosses
(rgloss)
|
07621618-n:
something (such as parsley) added to a dish for flavor or decoration
|
Glosses
(rgloss)
|
07621776-n:
a flavorful addition on top of a dish
|
Glosses
(rgloss)
|
07625493-n:
dish baked in pastry-lined pan often with a pastry top
|
Glosses
(rgloss)
|
07628068-n:
tissue thin sheets of pastry used especially in Greek dishes
|
Glosses
(rgloss)
|
07654298-n:
an Indian dish made with highly seasoned rice and meat or fish or vegetables
|
Glosses
(rgloss)
|
07655263-n:
a dish of sauteed food
|
Glosses
(rgloss)
|
07704428-n:
coarsely ground hulled corn boiled as a breakfast dish in the southern United States
|
Glosses
(rgloss)
|
07786856-n:
Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
|
Glosses
(rgloss)
|
07822053-n:
pickled flower buds used as a pungent relish in various dishes and sauces
|
Glosses
(rgloss)
|
07823951-n:
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
|
Glosses
(rgloss)
|
07832099-n:
for Chinese dishes: plum preserves and chutney
|
Glosses
(rgloss)
|
07832202-n:
for Chinese dishes: peach preserves and chutney
|
Glosses
(rgloss)
|
07832307-n:
for Chinese dishes: apricot preserves and chutney
|
Glosses
(rgloss)
|
07843464-n:
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
|
Glosses
(rgloss)
|
07861983-n:
a Cantonese dish of chicken and sauteed vegetables
|
Glosses
(rgloss)
|
07862770-n:
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
|
Glosses
(rgloss)
|
07863374-n:
a dish that contains pasta as its main ingredient
|
Glosses
(rgloss)
|
07863802-n:
puffy dish of cheese and eggs (whites beaten separately) and white sauce
|
Glosses
(rgloss)
|
07866151-n:
a dish of minced meat topped with mashed potatoes
|
Glosses
(rgloss)
|
07869611-n:
spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
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Glosses
(rgloss)
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07869937-n:
a dish of rice and hard-boiled eggs and cooked flaked fish
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Glosses
(rgloss)
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07870167-n:
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
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Glosses
(rgloss)
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07873198-n:
a dish of roast pheasant served in a manner characteristic of expensive restaurants
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Glosses
(rgloss)
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07874531-n:
Hawaiian dish of taro root pounded to a paste and often allowed to ferment
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