Hyperonyms
(has_hyperonym)
|
07557434-n:
a particular item of prepared food
|
Glosses
(gloss)
|
00092682-r:
for a short time
|
Glosses
(gloss)
|
00117620-r:
subsequently or soon afterward (often used as sentence connectors)
|
Glosses
(gloss)
|
00180168-r:
to a slight degree
|
Glosses
(gloss)
|
00618493-a:
fried quickly in a little fat
|
Glosses
(gloss)
|
01376245-v:
distribute loosely
|
Glosses
(gloss)
|
01574077-v:
reduce to small shreds or pulverize by rubbing against a rough or sharp perforated surface
|
Glosses
(gloss)
|
01663749-v:
prepare with dry heat in an oven
|
Glosses
(gloss)
|
07652052-n:
liver of an animal used as meat
|
Glosses
(gloss)
|
07654886-n:
thin slice of meat (especially veal) usually fried or broiled
|
Glosses
(gloss)
|
07665308-n:
meat from a calf
|
Glosses
(gloss)
|
07829412-n:
flavorful relish or dressing or topping served as an accompaniment to food
|
Glosses
(gloss)
|
07839730-n:
veloute sauce with sauteed chopped onions and whipping cream
|
Glosses
(gloss)
|
07854348-n:
hard dry sharp-flavored Italian cheese; often grated
|
Glosses
(gloss)
|
07856270-n:
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
|
