Hyperonyms
(has_hyperonym)
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07557434-n:
a particular item of prepared food
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Hyponyms
(has_hyponym)
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07842972-n:
eggs beaten with milk or cream and cooked until set
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Hyponyms
(has_hyponym)
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07843220-n:
souffle-like omelet made by beating and adding the whites separately
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Hyponyms
(has_hyponym)
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07866571-n:
omelet containing onions and celery and chopped meat or fish
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Glosses
(gloss)
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00159040-r:
as an example
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Glosses
(gloss)
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00322847-v:
transform and make suitable for consumption by heating
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Glosses
(gloss)
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07643306-n:
a preserve made of the jelled juice of fruit
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Glosses
(gloss)
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07669891-n:
meat cut from the thigh of a hog (usually smoked)
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Glosses
(gloss)
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07840804-n:
oval reproductive body of a fowl (especially a hen) used as food
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Glosses
(gloss)
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07850329-n:
a solid food prepared from the pressed curd of milk
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Glosses
(gloss)
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07882497-n:
any foodstuff made by combining different ingredients
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Glosses
(gloss)
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14586258-n:
(chemistry) a substance consisting of two or more substances mixed together (not in fixed proportions and not with chemical bonding)
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Glosses
(rgloss)
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03846677-n:
pan for cooking omelets
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Glosses
(rgloss)
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07816839-n:
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
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Glosses
(rgloss)
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07818995-n:
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
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Glosses
(rgloss)
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07820683-n:
fresh leaves used in omelets and fritters and with lamb
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Glosses
(rgloss)
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07843117-n:
omelet cooked quickly and slid onto a plate
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Glosses
(rgloss)
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07843220-n:
souffle-like omelet made by beating and adding the whites separately
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Glosses
(rgloss)
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07866571-n:
omelet containing onions and celery and chopped meat or fish
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Glosses
(rgloss)
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07868508-n:
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
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