Español > plato: 8 sentidos > nombre 1, food| Sentido | A particular item of prepared food. |
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| Part de | comida | The food served and eaten at one time |
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| Partes | aderezo, condimento, salsa | flavorful relish or dressing or topping served as an accompaniment to food |
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| ingrediente | Food that is a component of a mixture / mixture in cooking |
| Específico | Scotch egg | hard-cooked egg encased in sausage meat then breaded and deep-fried |
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| Welsh rabbit | cheese melted with ale or beer served over toast |
| acompañamiento, agregado, entremets, guarnición | A dish that is served with, but is subordinate to, a main course |
| adobo | A dish of marinated vegetables and meat or fish |
| albóndiga | Ground meat formed into a ball and fried or simmered in broth |
| ancas de rana | hind legs of frogs used as food |
| arrollado primavera, lumpia, rollito de primavera, rollo de huevo, rollo de primavera | minced vegetables and meat wrapped in a pancake and fried |
| arroz chino frito, arroz chino, arroz frito | Boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs |
| arroz español | spicy rice with tomatoes and onions and green peppers |
| asado alemán, meat loaf, pastel de carne | A baked loaf of ground meat |
| barbacoa | meat that has been barbecued or grilled in a highly seasoned sauce |
| bife tártaro, bistec tártaro, steak tartare, tártaro | ground beef mixed with raw egg and e.g. onions and capers and anchovies |
| biriani, biryani | An Indian dish made with highly seasoned rice and meat or fish or vegetables |
| bistec con pimientos | strips of steak sauteed with green ... / green peppers and onions |
| bistec suizo | steak braised in tomato and onion mixture |
| bitok | A Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream |
| broqueta, kebab, pincho moruno, quebab | cubes of meat marinated and cooked on a skewer usually with vegetables |
| burrito | A flour tortilla folded around a filling |
| carbonada flamenca, estofado de carne belga | beef stewed in beer seasoned with garlic and served with boiled potatoes |
| cazuela | Food cooked and served in a casserole |
| chapsui de pollo | A Cantonese dish of chicken and sauteed vegetables |
| chile con carne, chili con carne | ground beef and chili peppers or chili powder often with tomatoes and kidney beans |
| chop suey | meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce |
| chucrú, chucruta, chucrut | shredded cabbage fermented in brine |
| cocido, guisado, guiso | Food prepared by stewing especially meat or fish with vegetables |
| col rellena | parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked |
| compota de manzana, salsa de manzana | puree of stewed apples usually sweetened and spiced |
| coq au vin, pollo al vino | chicken and onions and mushrooms braised in red wine and seasonings |
| cordon bleu, libritos | Thin slices of veal stuffed with cheese and ham and then sauteed |
| costillar asado, costillas asadas, costillas de cerdo | baked or roasted with a spicy sauce |
| crema, crema pastelera, natilla, natillas | sweetened mixture of milk and eggs baked or boiled or frozen |
| croqueta, rissole | minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat |
| croqueta | minced cooked meats (or vegetables) in thick white sauce |
| curry | (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice |
| cuscús | A spicy dish that originated in northern Africa |
| dolmas | Well-seasoned rice (with nuts or currants / currants or minced lamb) simmered or braised in stock |
| enchilada | tortilla with meat filling baked in tomato sauce seasoned with chili |
| ensalada | Food mixtures / mixtures either arranged on a plate or tossed and served with a moist dressing |
| escalopa de ternera, schnitzel | Deep-fried breaded veal cutlets |
| escalope, scallopine, scallopini | sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour |
| espagueti con albóndigas, espaguetis con albóndigas | spaghetti with meatballs in a tomato sauce |
| especial, plato especial | A dish or meal given prominence in e.g. a restaurant |
| falafel, faláfel | small croquette of mashed chick peas or fava beans seasoned with sesame seeds |
| filet de boeuf en croute, solomillo Wellington | rare-roasted beef tenderloin coated with mushroom paste in puff pastry |
| filete Salisbury | ground beef patty usually with a sauce |
| filete a la pimienta | steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce |
| fondue | Hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped |
| frijoles refritos | dried beans cooked and mashed and then fried in lard with various seasonings |
| gacha, gachas, polenta, puches | Soft food made by boiling oatmeal or other meal or legumes in water or milk until thick |
| galantina | boned poultry stuffed then cooked and covered with aspic |
| guiso, picadillo | chopped meat mixed with potatoes and browned |
| haggis | made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach |
| huevo escalfado | egg cooked in gently boiling water |
| huevo frito | eggs cooked by sauteing in oil or butter |
| huevo pasado por agua | egg cooked briefly in the shell in gently boiling water |
| huevos con beicon | eggs (fried or scrambled) served with bacon |
| huevos con jamón | eggs (scrambled or fried) served with ham |
| huevos rellenos | halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white |
| huevos revueltos, revoltijo, revoltillo | eggs beaten and cooked to a soft firm consistency while stirring |
| jambalaya | spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery |
| kedgeree | A dish of rice and hard-boiled eggs and cooked flaked fish |
| langosta thermidor | diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned |
| lutefisk, lutfisk | dried cod soaked in a lye solution before boiling to give it a gelatinous consistency |
| macedonia | mixed diced fruits or vegetables |
| moussaka, musaca | casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs |
| mousse | A light creamy dish made from fish or meat and set with gelatin |
| osso buco | Sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables |
| paella | saffron-flavored dish made of rice with shellfish and chicken |
| palito de pescado | A long fillet of fish breaded and fried |
| pastel de carne | Deep-dish meat and vegetable pie or a meat stew with dumplings |
| pastelito relleno | A dish made by folding a piece of pastry over a filling |
| pilaf, pilau, pilaw | rice cooked in well-seasoned broth with onions or celery and usually poultry or game / game or shellfish and sometimes tomatoes |
| pimiento relleno, pimientos rellenos | parboiled green peppers stuffed usually with rice and meat and baked briefly |
| pizza, pizza pie | Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese |
| poi | Hawaiian dish of taro root pounded to a paste and often allowed to ferment |
| pollo kiev | pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried |
| pollo marengo | braised chicken with onions and mushrooms in a wine and tomato sauce |
| ramekin | A cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes |
| rijstafel, rijstaffel | Dish originating in Indonesia |
| risotto | rice cooked with broth and sprinkled with grated cheese |
| roulade | A dish consisting of a slice of meat that is rolled around a filling and cooked |
| sashimi | Very thinly sliced raw fish |
| sauerbraten | pot roast marinated several days in seasoned vinegar before cooking |
| scampi | large shrimp sauteed in oil or butter and garlic |
| scrapple | scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying |
| sopa | liquid food especially of meat or fish or vegetable stock often containing pieces of solid food |
| soufflé, suflé | light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit |
| stroganoff | sauteed strips of beef and mushrooms in sour cream sauce served with noodles |
| sukiyaki | Thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce |
| sushi | rice (with raw fish) wrapped in seaweed |
| taco | A tortilla rolled cupped around a filling |
| tamal | Corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed |
| tempura, tenpura | vegetables and seafood dipped in batter and deep-fried |
| teriyaki | beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled |
| terrina de foie gras, terrina | A pate or fancy meatloaf baked in an earthenware casserole |
| tomate relleno | tomato cases filled with various mixtures and baked briefly |
| tomate relleno | tomato cases filled with various salad mixtures and served cold |
| torrijas | bread slice dipped in egg and milk and fried |
| tortilla francesa, tortilla | Beaten eggs or an egg mixture / mixture cooked until just set |
| vianda | A choice or delicious dish |
| General | alimentación, alimento, comida, nutrición, nutriente, nutrientes, nutrimento, sustento | A source of materials to nourish the body |
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| Inglés | dish |
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| Catalán | plat |
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| Verbos | servir | Provide (usually but not necessarily food) |
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