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1 soy sauce
A condiment from Southeast Asia and Japan made from fermented soybeans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu. Spatzle -This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a Spatzle press or the base of a colander) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat. Spatzle may also be flavored with cheese, mushrooms, and herbs. -
2 ragù
m invar meat sauce for pasta* * ** * *[ra'gu]sostantivo maschile invariabile = sauce of minced meat, tomato, and onionspaghetti al ragù — = spaghetti Bolognese
* * *ragù/ra'gu/m.inv.= sauce of minced meat, tomato, and onion; spaghetti al ragù = spaghetti Bolognese. -
3 ragù sm inv
[ra'ɡu]Culin meat sauce -
4 ragù
sm inv [ra'ɡu]Culin meat sauce -
5 bolognese
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6 salsa verde
( ITALY)sauce made from chopped parsley, anchovies and oil, served with meatsauce (of parsley, capers, anchovies and lemon juice or vinegar) -
7 bucatini
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8 Ragú
( ITALY)meat sauce -
9 bonne femme (cuisine)
meat garnish of bacon, potatoes, mushrooms, and onions; fish garnish of shallots, parsley, mushrooms, and potatoes; or white wine sauce with shallots, mushrooms, and lemon juice; (home-style cooking).Italiano-Inglese Cucina internazionale > bonne femme (cuisine)
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10 sugo
m (pl -ghi) saucedi arrosto juiceal sugo with sauce* * *sugo s.m.1 juice: sugo d'arancia, orange juice; sugo di limone, lemon juice; questi pomodori non hanno sugo, these tomatoes have no juice // il sugo della carne, ( durante la cottura) meat juice // il sugo dell'uva, the juice of the grape3 (fig.) ( sostanza) gist, essence: il sugo di un discorso, di un libro, the essence (o gist) of a speech, of a book; senza sugo, without rhyme or reason: un discorso senza sugo, an empty speech.* * *1) (succo) juice2) (salsa) sauce* * *sugopl. - ghi /'sugo, gi/sostantivo m.1 (succo) juice2 (salsa) sauce; sugo di pomodoro tomato sauce3 fig. (idea fondamentale) gist, pith, substance; (senso) sense; è senza sugo there's no substance to it. -
11 supplì
[sup'pli]sostantivo maschile invariabile gastr. intrad. (rice croquette with mince meat, mushrooms, peas and tomato sauce filling)* * *supplì/sup'pli/m.inv.gastr. intrad. (rice croquette with mince meat, mushrooms, peas and tomato sauce filling). -
12 enchilada
or enchiladas( MEXICA)Lightly fried corn tortilla dipped in red sauce and stuffed with cheese or shredded chicken or beef.♦ A tortilla dipped in chili sauce, then filled with meat or cheese, rolled up, and baked. Usually served topped with salsa and cheese.♦ a tortilla, fried and stuffed variously with meat, cheese and/or chiliesSee antojito. -
13 sukiyaki
( JAPAN)the very traditional Japanese Cuisine♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table♦ braised beef and vegetable dish with broth added after cooking♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce -
14 chilaquiles
( MEXICA)flat tortilla layered with beans, meat, cheese and tomato sauce♦ Fried tortilla pieces topped with mild red sauce and cheese. Served as an appetizer or for breakfast.♦ Crunchy tortilla strips fried with eggs, chicken and/or cheese, and covered in a red or green sauce. Served for breakfast.♦ A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.See antojito. -
15 chaud-froid
hot, cold; Food coated with cold, white sauceMeat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.♦ "hot-cold"; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic. -
16 lasagna
Sheets of pasta which are layered with sauce and cheese and baked au gratin. Meat, fish, shellfish, and vegetables are all used as fillings for this dish. Recipes from Northern Italy are simple preparations consisting of little more than sauce and cheese. Contrary to this is lasagna al forno, filled with a rich Bolognese sauce. Southern Italian versions are more elaborate calling for the addition of sausages, mushrooms, and anything else they may have on hand. -
17 tartare
( FRANCE)cold sauce for meat or fish♦ mayonnaise with hard-boiled egg yolks, onions and chopped olives♦ This is a term which has several meanings. It is often used to describe the preparation of raw beef called steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with anything from Worcestershire sauce to Tabasco sauce. -
18 guazzetto
* * *[gwat'tsetto]sostantivo maschile gastr.pesce in guazzetto — = fish stewed in tomato sauce
* * *guazzetto/gwat'tsetto/sostantivo m.gastr. pesce in guazzetto = fish stewed in tomato sauce. -
19 charmoula
A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar, honey and a spice mixture called "rasel hanout". This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette. -
20 chile relleno
( MEXICA)(SPAIN / LA)Roasted and peeled poblano pepper stuffed with cheese, dipped in an egg white batter, and fried. Often served with a red sauce.♦ Cheese-stuffed mild green chilies, battered and fried until the outside is crisp and the cheese inside is melted. Literally, "stuffed peppers."♦ large, mild chili pepper, stuffed with cheese and fried in an egg batter♦ Ancho or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce.
См. также в других словарях:
meat sauce — соус к мясным блюдам hot spices sauce острый соус lobster sauce соус с омарами mustard sauce горчичный соус vegetable sauce овощной соус cardinal sauce соус кардинала … English-Russian travelling dictionary
sauce — sauceless, adj. /saws/, n., v., sauced, saucing. n. 1. any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. 2. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food … Universalium
meat — мясной meat sauce соус к мясным блюдам variety meat мясные субпродукты meat animal животное мясной породы meat concentrate мясной концентрат wet minced meat жидкий мясной фарш … English-Russian travelling dictionary
Sauce Bourguignonne — IPA all|sos buʁ.ɡi.ɲɔn, Bourguignonne Sauce is a French sauce with a base of red wine with onions or shallots, a bouquet garni or parsley, thyme and bay leaf, reduced, strained, and mixed with some Sauce espagnole. Just before serving it is… … Wikipedia
Sauce — Sauce, n. [F., fr. OF. sausse, LL. salsa, properly, salt pickle, fr. L. salsus salted, salt, p. p. of salire to salt, fr. sal salt. See {Salt}, and cf. {Saucer}, {Souse} pickle, {Souse} to plunge.] 1. A composition of condiments and appetizing… … The Collaborative International Dictionary of English
Meat Puppets — Meat Puppet redirects here. For other uses, see Meat puppet (disambiguation). Meat Puppets Meat Puppets performing in Memphis, Tennessee on November 2nd, 2007. Background information … Wikipedia
Sauce — (s[add]s), v. t. [Cf. F. saucer.] [imp. & p. p. {Sauced} (s[add]st); p. pr. & vb. n. {Saucing} (s[add] s[i^]ng).] 1. To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor. [1913… … The Collaborative International Dictionary of English
meat|ball — meat ball, or meat|ball «MEET BL», noun. 1. a ball of chopped or ground meat, cooked and usually served in gravy or sauce, especially with spaghetti: »a spicy Italian meat ball. 2. Slang. an uninteresting and uninspired person: »“What have these… … Useful english dictionary
meat ball — meat ball, or meat|ball «MEET BL», noun. 1. a ball of chopped or ground meat, cooked and usually served in gravy or sauce, especially with spaghetti: »a spicy Italian meat ball. 2. Slang. an uninteresting and uninspired person: »“What have these… … Useful english dictionary
Sauce ravigote — classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is based upon velouté, cut with white wine vinegar, though not classically with Dijon mustard as it is universally nowadays, and the cold… … Wikipedia
Sauce Americaine — Sauce Américaine is a recipe from classic French cookery. In the Repertoire Louis Saulnier gives the following recipe:Américaine Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté,… … Wikipedia
