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1 Suppengrün
* * *Sụp|pen|grünntherbs and vegetables pl for making soup* * *Sup·pen·grünnt herbs and vegetables for making soup* * *das green vegetables for making soup* * ** * *das green vegetables for making soup* * *n.greens (vegetables for soup) n. -
2 daube
( FRANCE)beef braised in red winebeef stew♦ A stew consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of meat and accompanying vegetables.♦ a stew, usually of beef lamb, or mutton, with red wine, onions, and/or tomatoes; specialty of many regions, particularly Provençe and the Atlantic coast. -
3 샐러드
n. salad, dish made from several foods mixed together (esp. vegetables); herbs and vegetables used in a salad; greens, edible leaves of green vegetables (in the southern USA) -
4 chiffonnade
shredded herbs and vegetables, usually green.A ribbon like cut of leafy vegetables ie lettuce -
5 Waterzooi
Flemish chicken stew cooked with aromatic herbs and vegetables in a sauce of cream and chicken broth. -
6 Suppengrün
Sup·pen·grün ntherbs and vegetables for making soup -
7 Chiffonnade
shredded herbs and vegetables, usually green. -
8 Suppengrün
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9 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
10 ratatouille
( FRANCE)a Provencal vegetable stew♦ stew of eggplant, tomatoes, bell peppers, zucchini, onion and garlic, all sautéed in oil♦ A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity. -
11 mole
( MEXICA)Complex dark sauce with chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. Mole Poblano. Buy your Mole sauce here at Mole sauce Mollete: The Mollete is a bolillo roll of bread that is toasted and smothered with refried beans, cheese and salsa. Birote.♦ From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds.Complex sauce made of many ingredients and having many variations. Ingredients may include unsweetened chocolate, chiles, spices, nuts, fruits and seeds. May be served over chicken, turkey, or enchiladas.A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate.(SPAIN / LA)sauce; most often a thick, dark sauce made with mild chilies and chocolateAn assortment of thick sauces used in Mexican cooking made of chilies. These sauces are made with one or many chilies, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce. -
12 Ttoro
fish soup from the Basque region. Historically, the liquid that remained after poaching cod was seasoned with herbs and used to cook vegetables and potatoes. Today, a more elaborate version includes the addition of lotte, mullet, mussels, conger eel, langoustines, and wine. -
13 Piech
poached veal brisket stuffed with vegetables, herbs, and sometimes rice, ham, eggs, or cheese; specialty of the Mediterranean. -
14 barbacoa
( MEXICA)meat (usually cow's head) baked in an earthen pit♦ Meat cooked in an underground pit, usually wrapped in banana or agave leaves.♦ Meat cooked in a sealed, underground pit, usually wrapped in maguey or sometimes banana leaves. Often the meat is placed on a grill over a cauldron filled with water, vegetables, beans, chickpeas, herbs and spices to create a soup, flavored with the drippings.♦ Meat barbecued in a pit. Depending on the region, the meat may be borrega (lamb) in central Mexico, barbacoa de cabeza (cow head) or cabrito (kid goat) in the North, or cochinita pibil (pork) in the Yucatán. -
15 fagioli borlotti in umido
( ITALY)fresh borlotti beans cooked in vegetables, herbs and tomato sauceItaliano-Inglese Cucina internazionale > fagioli borlotti in umido
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16 λαχαίνω
λαχαίνω, λάχανονGrammatical information: v.Meaning: `dig' (since ω 242).Other forms: aor. λαχῆναι.Derivatives: λάχανον, gew. pl. -α, n. `garden-herbs, vegetables' (IA.); often as 1. member, e.g. λαχανο-πώλης `greengrocer' (Critias, pap.). Several derivv.: 1. diminut. λαχάνιον (D. L., pap.), - ίδιον (H.). 2. λαχανική, - όν `taxes on vegetables' ( Inscr. Magn., Sammelb.), λαχανάριον herbarium (Gloss.). 3. λαχαν-ᾶς (Hdn. Gr.), - εύς (Procl.) `greengrocer'. 4. λαχαν-ώδης (Arist., Thphr.), - ηρός (Thphr.), - ιος (Jul., Ostr.) `belonging to vegetables'. 5. λαχανεύω `plant, cultivate, harvest vegetables' (pap., Str., App.) with λαχανεία `cultivation etc. of vegetables' (LXX, pap., J.), also λαχαν-ιά `gardenbed' (H., sch., also pap.?; doubted by Scheller Oxytonierung 68 f.); λαχάνευ-μα `cultivation of vegetables' (Procl.), - τής `greengrocer' (pap.). 6. λαχανίζομαι, -ω `harvest vegetables, to be at grass (of horses)' (EM, Hippiatr.) with - ισμός (Th., pap., Hippiatr.).Origin: PG [a word of Pre-Greek origin]Etymology: Quite doubtfull λαχή in A. Th. 914 (lyr.) τάφων πατρῴων λαχαί ('the digging' sch.); rather λάχαι to λαγχάνω, s. v. The semantic difficulty to connect λαχαίνω and λάχανον with each other (cf. Schwyzer 725), may perhaps be colved with Debrunner IF 21, 43 (after Fraenkel Denom. 8) in this way, that the only late appearing denominative simplex λαχαίνω is a backformation from the compp., especially ἀμφι-λαχαίνω (ω 242). - Further unclear. In this interpretation disappears the any way doubtfull connection (after Fick 2, 238) with some Celtic words for `spade' v. t., MIr. lāige m. `spade', lāigen f. `lance', s. O'Rahilly Ériu 13, 152 f. - As there is no etym., the word for `vegetables' will be of Pre-Greek origin; on λαχαίνω see above. - On the absence of a preverb J.-L. Perpillou, RPh. 73 (1999) 96.Page in Frisk: 2,92Greek-English etymological dictionary (Ελληνικά-Αγγλικά ετυμολογική λεξικό) > λαχαίνω
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17 λάχανον
λαχαίνω, λάχανονGrammatical information: v.Meaning: `dig' (since ω 242).Other forms: aor. λαχῆναι.Derivatives: λάχανον, gew. pl. -α, n. `garden-herbs, vegetables' (IA.); often as 1. member, e.g. λαχανο-πώλης `greengrocer' (Critias, pap.). Several derivv.: 1. diminut. λαχάνιον (D. L., pap.), - ίδιον (H.). 2. λαχανική, - όν `taxes on vegetables' ( Inscr. Magn., Sammelb.), λαχανάριον herbarium (Gloss.). 3. λαχαν-ᾶς (Hdn. Gr.), - εύς (Procl.) `greengrocer'. 4. λαχαν-ώδης (Arist., Thphr.), - ηρός (Thphr.), - ιος (Jul., Ostr.) `belonging to vegetables'. 5. λαχανεύω `plant, cultivate, harvest vegetables' (pap., Str., App.) with λαχανεία `cultivation etc. of vegetables' (LXX, pap., J.), also λαχαν-ιά `gardenbed' (H., sch., also pap.?; doubted by Scheller Oxytonierung 68 f.); λαχάνευ-μα `cultivation of vegetables' (Procl.), - τής `greengrocer' (pap.). 6. λαχανίζομαι, -ω `harvest vegetables, to be at grass (of horses)' (EM, Hippiatr.) with - ισμός (Th., pap., Hippiatr.).Origin: PG [a word of Pre-Greek origin]Etymology: Quite doubtfull λαχή in A. Th. 914 (lyr.) τάφων πατρῴων λαχαί ('the digging' sch.); rather λάχαι to λαγχάνω, s. v. The semantic difficulty to connect λαχαίνω and λάχανον with each other (cf. Schwyzer 725), may perhaps be colved with Debrunner IF 21, 43 (after Fraenkel Denom. 8) in this way, that the only late appearing denominative simplex λαχαίνω is a backformation from the compp., especially ἀμφι-λαχαίνω (ω 242). - Further unclear. In this interpretation disappears the any way doubtfull connection (after Fick 2, 238) with some Celtic words for `spade' v. t., MIr. lāige m. `spade', lāigen f. `lance', s. O'Rahilly Ériu 13, 152 f. - As there is no etym., the word for `vegetables' will be of Pre-Greek origin; on λαχαίνω see above. - On the absence of a preverb J.-L. Perpillou, RPh. 73 (1999) 96.Page in Frisk: 2,92Greek-English etymological dictionary (Ελληνικά-Αγγλικά ετυμολογική λεξικό) > λάχανον
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18 pisto
m.1 ratatouille.2 broth.3 money.4 shot of liquor, drink, dram, shot.pres.indicat.1st person singular (yo) present indicative of spanish verb: pistar.* * *1 type of ratatouille\darse pisto familiar to give oneself airs* * *SM1) Esp (Culin) fried vegetable hash, ratatouille2)3) (=revoltijo) hotchpotch, hodgepodge (EEUU)4) LAm ** (=dinero) dough *5) And [de revólver] barrel6) Méx ** (=trago) shot of liquor *7) † (=caldo de pollo) chicken broth8) †- a pistos* * *= ratatouille.Ex. Traditional ratatouille ingredients -- eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs -- are even better when tossed as a salad!.* * *= ratatouille.Ex: Traditional ratatouille ingredients -- eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs -- are even better when tossed as a salad!.
* * *darse pisto ( Esp fam) (presumir) to swank around ( colloq), to be full of oneself ( colloq) (al hablar) to shoot one's mouth off* * *
pisto m Culin ratatouille
♦ Locuciones: pey darse pisto, to think a lot of oneself
' pisto' also found in these entries:
Spanish:
escalfada
- escalfado
English:
ratatouille
* * *pisto nm1. [guiso] ratatouille2. CompEsp Famdarse pisto to show off;tirarse el pisto to mouth off* * *m2 C.Am., Méx fam ( dinero) cash, dough fam3:darse pisto give o.s. airs -
19 caponata
Best known as a spread or cold salad containing eggplant, celery, tomaotes, raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it with fresh herbs. -
20 mirepoix
Diced vegetables and herbs used to flavor stocks, sauces & soups♦ A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.
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