Hyperonyms
(has_hyperonym)
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07810907-n:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
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Hyponyms
(has_hyponym)
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07830493-n:
made of white sauce and mashed anchovies
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Hyponyms
(has_hyponym)
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07830593-n:
a pungent peppery sauce
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Hyponyms
(has_hyponym)
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07830690-n:
butter and sugar creamed together with brandy or other flavoring and served with rich puddings
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Hyponyms
(has_hyponym)
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07830841-n:
creamy white sauce with horseradish and mustard
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Hyponyms
(has_hyponym)
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07831450-n:
mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
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Hyponyms
(has_hyponym)
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07831663-n:
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
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Hyponyms
(has_hyponym)
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07831821-n:
brown sauce with mushrooms and red wine or Madeira
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Hyponyms
(has_hyponym)
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07831955-n:
creamy white sauce made with bread instead of flour and seasoned with cloves and onion
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Hyponyms
(has_hyponym)
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07832099-n:
for Chinese dishes: plum preserves and chutney
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Hyponyms
(has_hyponym)
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07832202-n:
for Chinese dishes: peach preserves and chutney
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Hyponyms
(has_hyponym)
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07832307-n:
for Chinese dishes: apricot preserves and chutney
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Hyponyms
(has_hyponym)
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07832416-n:
a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
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Hyponyms
(has_hyponym)
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07832592-n:
veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
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Hyponyms
(has_hyponym)
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07832741-n:
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
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Hyponyms
(has_hyponym)
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07832902-n:
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
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Hyponyms
(has_hyponym)
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07834774-n:
garlic mayonnaise
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Hyponyms
(has_hyponym)
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07835331-n:
spicy sweet and sour sauce usually based on catsup or chili sauce
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Hyponyms
(has_hyponym)
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07835457-n:
eggs and butter with lemon juice
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Hyponyms
(has_hyponym)
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07835547-n:
a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
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Hyponyms
(has_hyponym)
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07835701-n:
butter creamed with white wine and shallots and parsley
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Hyponyms
(has_hyponym)
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07835823-n:
brown sauce with beef marrow and red wine
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Hyponyms
(has_hyponym)
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07835921-n:
reduced red wine with onions and parsley and thyme and butter
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Hyponyms
(has_hyponym)
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07836077-n:
bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
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Hyponyms
(has_hyponym)
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07836269-n:
brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
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Hyponyms
(has_hyponym)
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07836456-n:
a sauce based on soy sauce
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Hyponyms
(has_hyponym)
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07836838-n:
sauce made with unsweetened chocolate or cocoa and sugar and water
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Hyponyms
(has_hyponym)
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07837110-n:
usually catsup with horseradish and lemon juice
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Hyponyms
(has_hyponym)
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07837234-n:
butter creamed with parsley and tarragon and beef extract
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Hyponyms
(has_hyponym)
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07837362-n:
milk thickened with a butter and flour roux
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Hyponyms
(has_hyponym)
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07837755-n:
sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
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Hyponyms
(has_hyponym)
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07838073-n:
a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
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Hyponyms
(has_hyponym)
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07838233-n:
any of numerous sauces for spaghetti or other kinds of pasta
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Hyponyms
(has_hyponym)
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07838551-n:
spicy sauce often containing chocolate
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Hyponyms
(has_hyponym)
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07838659-n:
brown sauce and tomato puree with onions and mushrooms and dry white wine
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Hyponyms
(has_hyponym)
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07838811-n:
brown sauce and sauteed mushrooms
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Hyponyms
(has_hyponym)
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07838905-n:
sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
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Hyponyms
(has_hyponym)
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07839055-n:
white sauce with whipping cream and shrimp butter
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Hyponyms
(has_hyponym)
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07839172-n:
veloute sauce with sauteed chopped onion and paprika and cream
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Hyponyms
(has_hyponym)
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07839312-n:
for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
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Hyponyms
(has_hyponym)
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07839593-n:
veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
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Hyponyms
(has_hyponym)
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07839730-n:
veloute sauce with sauteed chopped onions and whipping cream
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Hyponyms
(has_hyponym)
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07839864-n:
brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
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Hyponyms
(has_hyponym)
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07840027-n:
white sauce made with stock instead of milk
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Hyponyms
(has_hyponym)
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07840124-n:
egg-thickened veloute
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Hyponyms
(has_hyponym)
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07840219-n:
allemande sauce with capers
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Hyponyms
(has_hyponym)
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07840304-n:
allemande sauce with chopped parsley
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Hyponyms
(has_hyponym)
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07840395-n:
allemande sauce with curry powder and coconut milk instead of stock
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Hyponyms
(has_hyponym)
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07840520-n:
a savory sauce of vinegar and soy sauce and spices
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Hyponyms
(has_hyponym)
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07857598-n:
for preparing snails: butter seasoned with shallots and garlic and parsley
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Hyponyms
(has_hyponym)
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07870734-n:
lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira
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Holonyms
(has_holo_part)
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07557434-n:
a particular item of prepared food
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Related
(related_to)
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00535844-v:
add zest or flavor to, make more interesting
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Related
(related_to)
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01364357-v:
dress (food) with a relish
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Glosses
(gloss)
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02396911-a:
full of flavor
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Glosses
(gloss)
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07582441-n:
spicy or savory condiment
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Glosses
(rgloss)
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01358855-v:
cover with a sauce
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Glosses
(rgloss)
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01664847-v:
bake in a sauce, milk, etc., often with breadcrumbs on top
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Glosses
(rgloss)
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01792973-a:
(of food) eaten without a spread or sauce or other garnish
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Glosses
(rgloss)
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02534165-n:
esteemed for its flavor; usually preserved or used for sauces and relishes
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Glosses
(rgloss)
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03456024-n:
a dish (often boat-shaped) for serving gravy or sauce
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Glosses
(rgloss)
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07571903-n:
a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
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Glosses
(rgloss)
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07582027-n:
a cocktail of cold cooked crabmeat and a sauce
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Glosses
(rgloss)
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07582152-n:
a cocktail of cold cooked shrimp and a sauce
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Glosses
(rgloss)
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07585208-n:
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
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Glosses
(rgloss)
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07592922-n:
ragout of game in a rich sauce
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Glosses
(rgloss)
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07602279-n:
pure unsweetened chocolate used in baking and icings and sauces and candy
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Glosses
(rgloss)
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07616748-n:
a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream
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Glosses
(rgloss)
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07619301-n:
custard sauce flavored with vanilla or a liqueur
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Glosses
(rgloss)
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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
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Glosses
(rgloss)
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07627564-n:
puff paste shell filled with a savory meat mixture usually with a sauce
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Glosses
(rgloss)
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07641256-n:
crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
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Glosses
(rgloss)
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07641380-n:
puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
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Glosses
(rgloss)
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07641807-n:
thick sweet waffle often eaten with ice cream or fruit sauce
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Glosses
(rgloss)
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07654148-n:
meat that has been barbecued or grilled in a highly seasoned sauce
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Glosses
(rgloss)
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07655067-n:
lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
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Glosses
(rgloss)
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07697699-n:
ground beef (not a patty) cooked in a spicy sauce and served on a bun
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Glosses
(rgloss)
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07701715-n:
(Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese
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Glosses
(rgloss)
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07736371-n:
large sour-tasting arrowhead-shaped leaves used in salads and sauces
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Glosses
(rgloss)
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07743902-n:
very tart red berry used for sauce or juice
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Glosses
(rgloss)
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07782475-n:
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
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Glosses
(rgloss)
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07783667-n:
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
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Glosses
(rgloss)
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07783827-n:
paste made primarily of anchovies; used in sauces and spreads
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Glosses
(rgloss)
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07793795-n:
unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
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Glosses
(rgloss)
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07810907-n:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
|
Glosses
(rgloss)
|
07816398-n:
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
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Glosses
(rgloss)
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07817599-n:
leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
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Glosses
(rgloss)
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07822053-n:
pickled flower buds used as a pungent relish in various dishes and sauces
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Glosses
(rgloss)
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07822197-n:
thick spicy sauce made from tomatoes
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Glosses
(rgloss)
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07823280-n:
pungent bottled sauce for steak
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Glosses
(rgloss)
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07823369-n:
spicy tomato-based sauce for tacos
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Glosses
(rgloss)
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07823460-n:
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
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Glosses
(rgloss)
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07823698-n:
sauce made of cranberries and sugar
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Glosses
(rgloss)
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07825972-n:
thin sauce made of fermented soy beans
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Glosses
(rgloss)
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07826091-n:
very spicy sauce (trade name Tabasco) made from fully-aged red peppers
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Glosses
(rgloss)
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07830593-n:
a pungent peppery sauce
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Glosses
(rgloss)
|
07830986-n:
sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
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Glosses
(rgloss)
|
07831146-n:
sauce for pasta; contains eggs and bacon or ham and grated cheese
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Glosses
(rgloss)
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07831267-n:
sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
|
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)
|
07831663-n:
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
|
Glosses
(rgloss)
|
07832416-n:
a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil
|
Glosses
(rgloss)
|
07832592-n:
veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers
|
Glosses
(rgloss)
|
07832741-n:
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
|
Glosses
(rgloss)
|
07835331-n:
spicy sweet and sour sauce usually based on catsup or chili sauce
|
Glosses
(rgloss)
|
07835547-n:
a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
|
Glosses
(rgloss)
|
07836456-n:
a sauce based on soy sauce
|
Glosses
(rgloss)
|
07836838-n:
sauce made with unsweetened chocolate or cocoa and sugar and water
|
Glosses
(rgloss)
|
07838233-n:
any of numerous sauces for spaghetti or other kinds of pasta
|
Glosses
(rgloss)
|
07838441-n:
sauce for pasta; contains tomatoes and garlic and herbs
|
Glosses
(rgloss)
|
07838551-n:
spicy sauce often containing chocolate
|
Glosses
(rgloss)
|
07839172-n:
veloute sauce with sauteed chopped onion and paprika and cream
|
Glosses
(rgloss)
|
07839478-n:
a mixture of fat and flour heated and used as a basis for sauces
|
Glosses
(rgloss)
|
07839730-n:
veloute sauce with sauteed chopped onions and whipping cream
|
Glosses
(rgloss)
|
07840520-n:
a savory sauce of vinegar and soy sauce and spices
|
Glosses
(rgloss)
|
07862348-n:
baked or roasted with a spicy sauce
|
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)
|
07865788-n:
scallops in white wine sauce served in scallop shells
|
Glosses
(rgloss)
|
07866868-n:
toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
|
Glosses
(rgloss)
|
07867421-n:
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
|
Glosses
(rgloss)
|
07867883-n:
cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
|
Glosses
(rgloss)
|
07868045-n:
cubes of beef cooked in hot oil and then dipped in various tasty sauces
|
Glosses
(rgloss)
|
07870167-n:
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
|
Glosses
(rgloss)
|
07875926-n:
ground beef patty usually with a sauce
|
Glosses
(rgloss)
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07877961-n:
steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
|
Glosses
(rgloss)
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07878145-n:
sauteed strips of beef and mushrooms in sour cream sauce served with noodles
|
Glosses
(rgloss)
|
12603449-n:
long cultivated hybrid of Rheum palmatum; stems often cooked in pies or as sauce or preserves
|
Glosses
(rgloss)
|
12860542-n:
annual or perennial of tropical Asia having spikes of small white flowers and aromatic leaves; one of the most important culinary herbs; used in salads, casseroles, sauces and some liqueurs
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