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81 Campechana
( MEXICA)A term applied to various seafood cocktailsSeafood cocktail. Sometimes used in general and sometimes to refer to specific drinks from Campeche where the word cocktail is said to have originated. -
82 chocolate
( MEXICA)Chocolate♦ A product of cocoa beans in which the chocolate liquor is mixed with cocoa butter in various proportions to produce the different varieties of chocolate. Bitter chocolate has no additional ingredients added. Other varieties of chocolate have additional cocoa butter added, along with sugar, milk, and vanilla. -
83 choucroute nouvelle
sauerkraut (the season's first batch of sauerkraut, still crunchy and slightly acidic); also main dish of sauerkraut, various sausages, bacon, and pork, served with potatoes; specialty of Alsace and brasseries all over France.Italiano-Inglese Cucina internazionale > choucroute nouvelle
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84 citronnelle
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85 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. -
86 croquette
breaded, deepfriedground meat, fish, fowl, or vegetables bound with eggs or sauce, shaped into various forms, usually coated in bread crumbs, and deep fried.♦ A thick patty made up of cooked foods. These patties or balls are breaded and fried or sautéed. Vegetables, fish, or meat may be used in croquettes. -
87 dim sum
( CHINE)A selection of small dishes served for snacks and lunch in China. These dishes include a wide selection of fried and steamed dumplings, as well as, various other sweet and savory items.♦ figuratively, ‘heart’s delight’; a traditional meal featuring a variety of small dumplings, buns, rolls, balls, pastries and finger food, served with tea in the late morning or afternoon -
88 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 -
89 eggplant
A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places. -
90 feijoada
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This is a substantial dish and needs little else to accompany it. -
91 feijoada completa
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs little else to accompany it. -
92 fiambre
( MEXICA)A mixture of various foods such as fruits, vegetables, meats and cheeses that is usually marinated in a dressing and served cold. -
93 fondue
( FRANCE)melted.a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp♦ There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.a cheese dish of melted cheese.Pieces of bread are dipped -
94 fondue Bourguignonne
( ITALY)cubes of fillet steak fried in oil and dipped in various saucesItaliano-Inglese Cucina internazionale > fondue Bourguignonne
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95 fried rice
( CHINE)cooked, dried rice quickly fried in a wok with hot oil, various meats or vegetables and often an egg -
96 grate
To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface, usually on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.To rub on a grater that separates the food in various sizes of bits or shreds. -
97 hiyayakko
( JAPAN)cold tofu served with various toppings during summer. -
98 mezcal
( MEXICA)Mescal.Distilled liquor made from the juice of various agaves, often roasted over open fires giving it a smokey taste.Like tequila, mezcal is an alcoholic beverage distilled from the agave plant, but the production process is different. Mexicans generally drink mezcal straight without lime or salt. -
99 nabemono
( JAPAN)quick cooked stew.♦ dishes that are hearty wintertime specialties, fish, various other seafood, chicken, meat and/or vegetables in a bubbling pot right at your table. serving trays piled high with raw ingredients arrive at the table, then everyone pitches in with the cooking, finally eating together out of the communal pot -
100 nabeyaki udon
( JAPAN)Udon served with various ingredients and soup in a Japanese hot pot.
См. также в других словарях:
Various — Va ri*ous, a. [L. varius. Cf. {Vair}.] [1913 Webster] 1. Different; diverse; several; manifold; as, men of various names; various occupations; various colors. [1913 Webster] So many and so various laws are given. Milton. [1913 Webster] A wit as… … The Collaborative International Dictionary of English
various — [ver′ē əs, var′ē əs] adj. [L varius, diverse, parti colored: see VARY] 1. differing one from another; of several kinds 2. a) several or many [found in various sections of the country] b) individual; distinct [bequests to the various heirs] … English World dictionary
various — like many and several, is used as a pronoun (followed by of) in both BrE and (more commonly) in AmE: • Various of his colleagues…offer to go with him if he is dismissed American Spectator, 1994 • Various of his essays and lectures have been… … Modern English usage
various — index different, dissimilar, diverse, heterogeneous, manifold, miscellaneous, multifarious, multiple … Law dictionary
various — early 15c., characterized by variety, from M.Fr. varieux, from L. varius changing, different, diverse (see VARY (Cf. vary)). Meaning different from one another is recorded from 1630s. Related: Variously … Etymology dictionary
various — 1 *different, diverse, divergent, disparate Analogous words: *distinct, separate: distinctive, peculiar, individual (see CHARACTERISTIC): varying, changing (see CHANGE vb) Antonyms: uniform: cognate 2 *many, seve … New Dictionary of Synonyms
various — [adj] miscellaneous, differing all manner of*, assorted, changeable, changing, different, discrete, disparate, distinct, distinctive, diverse, diversified, heterogeneous, individual, legion, manifold, many, many sided, multifarious, multitudinal … New thesaurus
various — ► ADJECTIVE ▪ different from one another; of different kinds or sorts. ► DETERMINER & PRONOUN ▪ more than one; individual and separate. DERIVATIVES variously adverb variousness noun. ORIGIN Latin varius changing, diverse … English terms dictionary
Various — Infobox Musician Name = Various Img capt = Img size = Landscape = Background = group or band Alias = Origin = Genre = Years active = 2003 present Label = XL Recordings Associated acts = URL = [http://www.various.co.uk/ www.various.co.uk] Current… … Wikipedia
various — variously, adv. variousness, n. /vair ee euhs/, adj. 1. of different kinds, as two or more things; differing one from another: Various experiments have not proved his theory. 2. marked by or exhibiting variety or diversity: houses of various… … Universalium
various — var•i•ous [[t]ˈvɛər i əs[/t]] adj. 1) of different kinds, as two or more things: various cheeses for sale[/ex] 2) exhibiting diversity: houses of various designs[/ex] 3) different from each other; dissimilar 4) several; many: stayed at various… … From formal English to slang
