bowl - a dish that is round and open at the top for serving foods

butter dish - a small dish (often with a cover) for holding butter at the table

casserole - large deep dish in which food can be cooked and served

container - any object that can be used to hold things (especially a large metal boxlike object of standardized dimensions that can be loaded from one form of transport to another)

coquille - a dish in the form of a scallop shell

crockery, dishware - tableware (eating and serving dishes) collectively

gravy boat, gravy holder, sauceboat, boat - a dish (often boat-shaped) for serving gravy or sauce

Petri dish - a shallow dish used to culture bacteria

ramekin, ramequin - a small fireproof dish used for baking and serving individual portions

serving dish - a dish used for serving food

sugar bowl - a dish in which sugar is served

watch glass - laboratory glassware; a shallow glass dish used as an evaporating surface or to cover a beaker

aliment, alimentation, nourishment, nutriment, sustenance, victuals, nutrition - a source of materials to nourish the body

meal, repast - the food served and eaten at one time

piece de resistance - the most important dish of a meal

adobo - a dish of marinated vegetables and meat or fish; served with rice

entremots, side dish - a dish that is served with but is subordinate to a main course

special - a dish or meal given prominence in e.g. a restaurant

casserole - food cooked and served in a casserole

soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

stew - food prepared by stewing especially meat or fish with vegetables

paella - saffron-flavored dish made of rice with shellfish and chicken

viand - a choice or delicious dish

mousse - a light creamy dish made from fish or meat and set with gelatin

pudding - any of various soft thick unsweetened baked dishes; "corn pudding"

custard - sweetened mixture of milk and eggs baked or boiled or frozen

topping - a flavorful addition on top of a dish

timbale - individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell

fish finger, fish stick - a long fillet of fish breaded and fried

buffalo wing - crisp spicy chicken wings

barbecued wing - chicken wings cooked in barbecue sauce

barbecue, barbeque - meat that has been barbecued or grilled in a highly seasoned sauce

escalope de veau Orloff - lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly

patty, cake - small flat mass of chopped food

veal parmesan, veal parmigiana - sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce

veal cordon bleu - thin slices of veal stuffed with cheese and ham and then sauteed

sandwich plate - a serving consisting of a sandwich or sandwiches with garnishes

snack food - food for light meals or for eating between meals

salad - food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens

fixings, ingredient - food that is a component of a mixture in cooking; "the recipe lists all the fixings for a salad"

curry - (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice

apple sauce, applesauce - puree of stewed apples usually sweetened and spiced

sauce - flavorful relish or dressing or topping served as an accompaniment to food

boiled egg, coddled egg - egg cooked briefly in the shell in gently boiling water

dropped egg, poached egg - egg cooked in gently boiling water

scrambled egg - eggs beaten and cooked to a soft firm consistency while stirring

deviled egg, stuffed egg - halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white

baked egg, egg en cocotte, shirred egg - egg cooked individually in cream or butter in a small ramekin

omelet, omelette - beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly

souffle - light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

fried egg - eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides

coq au vin - chicken and onions and mushrooms braised in red wine and seasonings

chicken and rice - rice and chicken cooked together with or without other ingredients and variously seasoned

moo goo gai pan - a Cantonese dish of chicken and sauted vegetables

bacon and eggs - eggs (fried or scrambled) served with bacon

barbecued spareribs, spareribs - baked or roasted with a spicy sauce

containerful - the quantity that a container will hold

adult female, woman - an adult female person (as opposed to a man); "the woman kept house while the man hunted"

directional antenna - an antenna that transmits or receives signals only in a narrow angle

microwave radar, radar, radio detection and ranging, radiolocation - measuring instrument in which the echo of a pulse of microwave radiation is used to detect and locate distant objects

radio reflector, radio telescope - astronomical telescope that picks up electromagnetic radiations in the radio-frequency range from extra-terrestrial sources

scanner - a radar dish that rotates or oscillates in order to scan a broad area

activity - any specific activity; "they avoided all recreational activity"

plank - cook and serve on a plank; "Planked vegetable"; "Planked shad"

serve, help - help to some food; help with food or drink; "I served him three times, and after that he helped himself"

cater, ply, provide, supply - provide what is desired or needed, especially support, food or sustenance; "The hostess provided lunch for all the guests"

shape, form - give a shape or form to; "shape the dough"