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1 vapore sm
[va'pore]1) Chim, Fis vapour Brit, vapor Amvapori smpl fumesvapore acqueo — steam, (water) vapour
a vapore — (ferro, locomotiva, turbina) steam attr
andare a tutto vapore — (fig : persona, macchina) to go at full speed
2) (nave) steamer -
2 vapore
sm [va'pore]1) Chim, Fis vapour Brit, vapor Amvapori smpl fumesvapore acqueo — steam, (water) vapour
a vapore — (ferro, locomotiva, turbina) steam attr
andare a tutto vapore — (fig : persona, macchina) to go at full speed
2) (nave) steamer -
3 couscous
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.♦ granules of semolina, or hard wheat flour; also refers to a hearty North African dish that includes the steamed grain, broth, vegetables, meats, hot sauce, and sometimes chickpeas and raisins.♦ Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew. -
4 gyoza
( JAPAN)Chinese style dumplings of meat or vegetables.a dumpling – pan-fried, sautéed and/or steamedfried or steamed dumplings, commonly found in Chinese restaurants and ramen shops. Gyoza can be made with a variety of fillings, but usually involve minced pork and negi.♦ Dumplings or pot-stickers of meat or vegetables from Chinese cuisine.♦ Large, sealed, fried and them steamed dumplings filled with either meat or seafood -
5 tamale
or tamales( MEXICA)Corn tortilla dough filled with meat, vegetables or fruit, wrapped up in a corn husk and steamed.♦ Corn masa dough stuffed with meat, wrapped in a corn husk or banana leaf, and steamed.♦ Corn masa encasing some type of filling, usually pork. Traditionally steamed in corn husks. Don't eat the husks!♦ corn dough made with lard, filled with a savory stuffing, wrapped up in a piece of corn husk, and steamed -
6 donburi
or don( JAPAN)bowl of boiled rice with different toppings like chicken, egg or beefeither a china bowl or a bowl of rice topped with some combination of meat or vegetables. Gyudon (beef bowl) and tendon (tempura bowl) are two of the more popular styles of donburi.♦ Bowl of rice covered with meat and eggs (as in Oyakodon, Katsudon, Gyuudon, or Soborodon), vegetable (as in Tendon), fish (as in Magurodon) or seafood (as in Kaisendon, or Tendon)♦ Oversized rice bowls are called donburi, also a donburi meal is a big bowl full of hot steamed rice with various savory toppings:♦ A type of large bowl; dishes that end in "-don" are served in a this type of bowl and feature a topping on a bed of rice -
7 egg roll
( CHINE)phyllolike wrapper stuffed with pork, cabbage or other vegetables, rolled up and deep-fried or steamed -
8 lo mein
( CHINE)steamed wheat-flour noodles stir-fried with bean sprouts and scallions and either shrimp, pork, beef or vegetables -
9 pot sticker
( CHINE)dim sum item; dumpling stuffed with meat, seafood or vegetables, fried and then steamed -
10 spring roll
( CHINE)a lighter version of the egg roll, with fillings such as shrimp or black mushrooms♦ Thin sheets of dough which are filled with meat, seafood, or vegetables and rolled into logs. Spring rolls are most often deep fried, though they may also be steamed. Chinese versions use wheat doughs, while the Vietnamese and Thai versions use a rice paper wrapper.
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