| 单词 | dish |
| 释义 | dish (once / 164 pages) 1nv 2n 3n A dish is something on which you serve, cook, or eat food. You need an extra large dish to make a casserole big enough to feed your entire extended family. You can use the noun dish to talk about the enamel, ceramic, metal, or plastic vessel your food is in, and you can also use it for the food itself. You might say, "This macaroni and cheese was my great aunt Mathilda's favorite dish." When you serve it, you can say that you "dish it out" — although figuratively, this also means "administer punishment." WORD FAMILYdish: dished, dishes, dishful, dishing, dishy+/dishful: dishfuls/dishy: dishiest, dishyer USAGE EXAMPLESThe family restaurant chain Hanaya decided to pull eel dishes from its summer menu. The New Yorker(Jan 02, 2017) The entrée was a Chinese-style dish of pasta with chopped vegetables. The New Yorker(Jan 01, 2017) The women on the left side, in contemporary 17th century attire, are preparing a very specific dish. Salon(Jan 01, 2017) 1 1n a piece of dishware normally used as a container for holding or serving food we gave them a set of dishes for a wedding present Hypo|Hyper bowl a dish that is round and open at the top for serving foods butter disha small dish (often with a cover) for holding butter at the table casserolelarge deep dish in which food can be cooked and served coquillea dish in the form of a scallop shell boat, gravy boat, gravy holder, sauceboata dish (often boat-shaped) for serving gravy or sauce Petri disha shallow dish used to culture bacteria ramekin, ramequina small fireproof dish used for baking and serving individual portions serving disha dish used for serving food sugar bowla dish in which sugar is served watch glasslaboratory glassware; a shallow glass dish used as an evaporating surface or to cover a beaker argyle, argylla covered gravy holder of silver or other metal containing a detachable central vessel for hot water to keep the gravy warm cereal bowla bowl for holding breakfast cereal cocottea small casserole in which individual portions can be cooked and served finger bowlsmall bowl for rinsing the fingers at table mixing bowlbowl used with an electric mixer porringera shallow metal bowl (usually with a handle) punch bowla large bowl for serving beverages; usually with a ladle salad bowla large bowl for mixing and serving a salad slop basin, slop bowla bowl into which the dregs of teacups and coffee cups are emptied at the table soup bowla bowl for serving soup tureenlarge deep serving dish with a cover; for serving soups and stews 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) crockery, dishwaretableware (eating and serving dishes) collectively 2n a particular item of prepared food she prepared a special dish for dinner Hypo|Hyper piece de resistance the most important dish of a meal adoboa dish of marinated vegetables and meat or fish; served with rice entremets, side dish, side ordera dish that is served with, but is subordinate to, a main course speciala dish or meal given prominence in e.g. a restaurant casserolefood cooked and served in a casserole soupliquid food especially of meat or fish or vegetable stock often containing pieces of solid food stewfood prepared by stewing especially meat or fish with vegetables paellasaffron-flavored dish made of rice with shellfish and chicken vianda choice or delicious dish moussea light creamy dish made from fish or meat and set with gelatin puddingany of various soft thick unsweetened baked dishes custardsweetened mixture of milk and eggs baked or boiled or frozen turnovera dish made by folding a piece of pastry over a filling timbaleindividual 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 sticka long fillet of fish breaded and fried buffalo wingcrisp spicy chicken wings barbecued wingchicken wings cooked in barbecue sauce barbecue, barbequemeat that has been barbecued or grilled in a highly seasoned sauce biriani, biryanian Indian dish made with highly seasoned rice and meat or fish or vegetables escalope de veau Orlofflightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly sautea dish of sauteed food cake, pattysmall flat mass of chopped food veal parmesan, veal parmigianasauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce veal cordon bleuthin slices of veal stuffed with cheese and ham and then sauteed sandwich platea serving consisting of a sandwich or sandwiches with garnishes snack foodfood for light meals or for eating between meals saladfood mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens curry(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice apple sauce, applesaucepuree of stewed apples usually sweetened and spiced boiled egg, coddled eggegg cooked briefly in the shell in gently boiling water dropped egg, poached eggegg cooked in gently boiling water scrambled eggseggs beaten and cooked to a soft firm consistency while stirring deviled egg, stuffed egghalved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white baked egg, egg en cocotte, shirred eggegg cooked individually in cream or butter in a small ramekin omelet, omelettebeaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly soufflelight fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit fried eggeggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides coq au vinchicken and onions and mushrooms braised in red wine and seasonings chicken provencalechicken cooked in a sauce made with tomatoes, garlic, and olive oil chicken and ricerice and chicken cooked together with or without other ingredients and variously seasoned moo goo gai pana Cantonese dish of chicken and sauteed vegetables bacon and eggseggs (fried or scrambled) served with bacon barbecued spareribs, spareribsbaked or roasted with a spicy sauce beef Bourguignonne, boeuf Bourguignonnebeef and mushrooms and onions stewed in red wine and seasonings beef Wellington, filet de boeuf en crouterare-roasted beef tenderloin coated with mushroom paste in puff pastry bitoka Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream New England boiled dinner, boiled dinnercorned beef simmered with onions and cabbage and usually other vegetables Boston baked beansdried navy beans baked slowly with molasses and salt pork bubble and squeakleftover cabbage fried with cooked potatoes and sometimes meat pastaa dish that contains pasta as its main ingredient Belgian beef stew, carbonnade flamandebeef stewed in beer seasoned with garlic and served with boiled potatoes chicken Marengobraised chicken with onions and mushrooms in a wine and tomato sauce chicken cordon bleuthin slices of chicken stuffed with cheese and ham and then sauteed Maryland chickenchicken fried than oven-baked and served with milk gravy chicken paprika, chicken paprikashchicken simmered in broth with onions and paprika then mixed with sour cream Tetrazzinia pasta dish with cream sauce and mushrooms chicken Kievpounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried chili, chili con carneground beef and chili peppers or chili powder often with tomatoes and kidney beans chop sueymeat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there chow meinchop suey served with fried noodles coquilleseafood served in a scallop shell coquilles Saint-Jacquesscallops in white wine sauce served in scallop shells croquetteminced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried cottage piea dish of minced meat topped with mashed potatoes rissoleminced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat dolmas, stuffed grape leaveswell-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock egg roll, spring rollminced vegetables and meat wrapped in a pancake and fried eggs Benedicttoasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce enchiladatortilla with meat filling baked in tomato sauce seasoned with chili falafel, felafelsmall croquette of mashed chick peas or fava beans seasoned with sesame seeds fish and chipsfried fish and french-fried potatoes fondu, fonduehot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped fondu, fonduecubes of meat or seafood cooked in hot oil and then dipped in any of various sauces French toastbread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup Chinese fried rice, fried riceboiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs frittataItalian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top frog legshind legs of frogs used as food; resemble chicken and cooked as chicken galantineboned poultry stuffed then cooked and covered with aspic; served cold fish ball, gefilte fishwell-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock haggismade of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach ham and eggseggs (scrambled or fried) served with ham hashchopped meat mixed with potatoes and browned jambalayaspicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery kabob, kebab, shish kebabcubes of meat marinated and cooked on a skewer usually with vegetables kedgereea dish of rice and hard-boiled eggs and cooked flaked fish seafood Newburgseafood in Newburg sauce served on toast or rice lobster thermidordiced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned lutefisk, lutfiskdried cod soaked in a lye solution before boiling to give it a gelatinous consistency macedoinemixed diced fruits or vegetables; hot or cold meatballground meat formed into a ball and fried or simmered in broth meat loaf, meatloafa baked loaf of ground meat moussakacasserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs osso bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables pheasant under glassa dish of roast pheasant served in a manner characteristic of expensive restaurants pilaf, pilaff, pilau, pilawrice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes pizza, pizza pieItalian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese poiHawaiian dish of taro root pounded to a paste and often allowed to ferment pork and beansdried beans cooked with pork and tomato sauce porridgesoft food made by boiling oatmeal or other meal or legumes in water or milk until thick potpiedeep-dish meat and vegetable pie or a meat stew with dumplings rijstafel, rijstaffel, rijsttaffeldish originating in Indonesia; a wide variety of foods and sauces are served with rice Italian rice, risottorice cooked with broth and sprinkled with grated cheese rouladea dish consisting of a slice of meat that is rolled around a filling and cooked Salisbury steakground beef patty usually with a sauce sauerbratenpot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings sauerkrautshredded cabbage fermented in brine scallopine, scallopinisauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour scampilarge shrimp sauteed in oil or butter and garlic Scotch egghard-cooked egg encased in sausage meat then breaded and deep-fried Scotch woodcockcreamy scrambled eggs on toast spread with anchovy paste scrapplescraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying spaghetti and meatballsspaghetti with meatballs in a tomato sauce Spanish ricespicy rice with tomatoes and onions and green peppers cannibal mound, steak tartare, tartar steakground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw pepper steakstrips of steak sauteed with green peppers and onions pepper steak, peppered steak, steak au poivresteak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce beef Stroganoffsauteed strips of beef and mushrooms in sour cream sauce served with noodles stuffed cabbageparboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce kishke, stuffed derma(Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet stuffed peppersparboiled green peppers stuffed usually with rice and meat and baked briefly hot stuffed tomato, stuffed tomatotomato cases filled with various mixtures and baked briefly cold stuffed tomato, stuffed tomatotomato cases filled with various salad mixtures and served cold succotashfresh corn and lima beans with butter or cream sukiyakithin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce sashimivery thinly sliced raw fish sushirice (with raw fish) wrapped in seaweed Swiss steaksteak braised in tomato and onion mixture tamalecorn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed tamale piea meat mixture covered with cornbread topping that resembles a Mexican dish tempuravegetables and seafood dipped in batter and deep-fried teriyakibeef or chicken or seafood marinated in spicy soy sauce and grilled or broiled terrinea pate or fancy meatloaf baked in an earthenware casserole Welsh rabbit, Welsh rarebit, rarebitcheese melted with ale or beer served over toast Wiener schnitzel, schnitzeldeep-fried breaded veal cutlets tacoa tortilla rolled cupped around a filling burritoa flour tortilla folded around a filling tostadaa flat tortilla with various fillings piled on it frijoles refritos, refried beansdried beans cooked and mashed and then fried in lard with various seasonings couscousa spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew ramekin, ramequina cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes mold, moulda dish or dessert that is formed in or on a mold chicken casserolechicken cooked and served in a casserole soup du jourthe soup that a restaurant is featuring on a given day alphabet soupsoup that contains small noodles in the shape of letters of the alphabet consommeclear soup usually of beef or veal or chicken bisquea thick cream soup made from shellfish borsch, borscht, borsh, borshch, borsht, bortscha Russian or Polish soup usually containing beet juice as a foundation brotha thin soup of meat or fish or vegetable stock broth, stockliquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces chicken soupsoup made from chicken broth cock-a-leekie, cocky-leekysoup made from chicken boiled with leeks gazpachoa soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold gumboa soup or stew thickened with okra pods juliennea clear soup garnished with julienne vegetables marmitesoup cooked in a large pot mock turtle soupsoup made from a calf's head or other meat in imitation of green turtle soup mulligatawnya soup of eastern India that is flavored with curry; prepared with a meat or chicken base oxtail soupa soup made from the skinned tail of an ox pea soupa thick soup made of dried peas (usually made into a puree) Philadelphia pepper pot, pepper pota soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings minestrone, petite marmite, vegetable soupsoup made with a variety of vegetables potage, pottagethick (often creamy) soup pottagea stew of vegetables and (sometimes) meat green turtle soup, turtle soupsoup usually made of the flesh of green turtles eggdrop soupmade by stirring beaten eggs into a simmering broth chowdera thick soup or stew made with milk and bacon and onions and potatoes won ton, wonton, wonton soupa soup with won ton dumplings split-pea soupmade of stock and split peas with onions carrots and celery green pea soup, potage St. Germainmade of fresh green peas and stock with shredded lettuce onion and celery lentil soupmade of stock and lentils with onions carrots and celery Scotch brotha thick soup made from beef or mutton with vegetables and pearl barley vichyssoisea creamy potato soup flavored with leeks and onions; usually served cold bigosa Polish stew of cabbage and meat Brunswick stewspicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes burgoothick spicy stew of whatever meat and whatever vegetables are available; southern United States Spanish burgoo, olla podridaSpanish version of burgoo Irish burgoo, mulligan, mulligan stewIrish version of burgoo chicken purloo, poilu, purloothick stew made of rice and chicken and small game; southern U.S. Hungarian goulash, goulash, gulyasa rich meat stew highly seasoned with paprika hotchpotcha stew (or thick soup) made with meat and vegetables hot pot, hotpota stew of meat and potatoes cooked in a tightly covered pot Irish stewmeat (especially mutton) stewed with potatoes and onions oyster stewoysters in cream lobster stewdiced lobster meat in milk or cream lobscouse, lobscuse, scousea stew of meat and vegetables and hardtack that is eaten by sailors fish stewa stew made with fish fricasseepieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings beef stewa stew made with beef ragoutwell-seasoned stew of meat and vegetables ratatouillea vegetable stew; usually made with tomatoes, eggplant, zucchini, peppers, onion, and seasonings pot-au-feutraditional French stew of vegetables and beef slumgulliona thin stew of meat and vegetables fish moussemousse made with fish chicken moussemousse made with chicken carrot puddingpudding made with grated carrots corn puddingpudding made of corn and cream and egg creme caramelbaked custard topped with caramel creme anglaiscustard sauce flavored with vanilla or a liqueur creme bruleecustard sprinkled with sugar and broiled fruit custarda custard containing fruit Bavarian creama rich custard set with gelatin apple turnoverturnover with an apple filling knish(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack pirogi, piroshki, pirozhkismall fruit or meat turnover baked or fried samosasmall turnover of Indian origin filled with vegetables or meat and fried and served hot fish ball, fish cakea fried ball or patty of flaked fish and mashed potatoes sandwichtwo (or more) slices of bread with a filling between them spaghettispaghetti served with a tomato sauce hasty puddingsweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water gruela thin porridge (usually oatmeal or cornmeal) potato peel, potato peelings, potato skincrisp fried potato peeling Saratoga chip, chip, crisp, potato chipa thin crisp slice of potato fried in deep fat corn chipthin piece of cornmeal dough fried mushy peasmarrowfat peas that have been soaked overnight and then boiled; served with fish and chips tossed saladsalad tossed with a dressing salmagundicooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing salad nicoisetypically containing tomatoes and anchovies and garnished with black olives and capers potato saladany of various salads having chopped potatoes as the base pasta salada salad having any of various pastas as the base fruit saladsalad composed of fruits crab Louislettuce and crabmeat dressed with sauce Louis herring saladbased on pickled herring tuna fish salad, tuna saladsalad composed primarily of chopped canned tuna fish chicken saladsalad composed primarily of chopped chicken meat coleslaw, slawbasically shredded cabbage molded saladsalad of meats or vegetables in gelatin tabbouleh, taboolia finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat lamb currycurry made with lamb hard-boiled egg, hard-cooked eggan egg boiled gently until both the white and the yolk solidify firm omeleteggs beaten with milk or cream and cooked until set fluffy omeletsouffle-like omelet made by beating and adding the whites separately raitaan Indian side dish of yogurt and chopped cucumbers and spices arroz con pollorice and chicken cooked together Spanish style; highly seasoned especially with saffron cannellonitubular pasta filled with meat or cheese cheese soufflepuffy dish of cheese and eggs (whites beaten separately) and white sauce chicken Tetrazzinichicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese egg foo yong, egg fu yungomelet containing onions and celery and chopped meat or fish cheese fonduefondue made of cheese melted in wine for dipping bread and sometimes fruits chocolate fonduefondue made of chocolate melted with milk or cream for dipping fruits beef fondue, boeuf fondu bourguignoncubes of beef cooked in hot oil and then dipped in various tasty sauces corned beef hashhash made with corned beef souvlaki, souvlakiamade of lamb lasagna, lasagnebaked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables lobster Newburg, lobster a la Newburglobster in Newburg sauce served on buttered toast or rice shrimp Newburgshrimp in Newburg sauce usually served in a rice ring macaroni and cheesemacaroni prepared in a cheese sauce porcupine ball, porcupinesmeat patties rolled in rice and simmered in a tomato sauce Swedish meatballmeatballs simmered in stock bulgur pilafpilaf made with bulgur wheat instead of rice and usually without meat sausage pizzatomato and cheese pizza with sausage pepperoni pizzatomato and cheese pizza with pepperoni cheese pizzapizza with lots of cheese anchovy pizzatomato and cheese pizza with anchovies Sicilian pizzapizza made with a thick crust burgoo, oatmealporridge made of rolled oats fish loafflaked fish baked in a loaf with bread crumbs and various seasonings veal scallopinithin sauteed cutlets of veal chicken tacoa taco with a chicken filling beef burritoa burrito with a beef filling quesadillaa tortilla that is filled with cheese and heated bean tostadaa flat tortilla topped with refried beans aliment, alimentation, nourishment, nutriment, nutrition, sustenance, victuals a source of materials to nourish the body 3n the quantity that a dish will hold they served me a dish of rice Syn|Hyper dishful containerful the quantity that a container will hold 4n directional antenna consisting of a parabolic reflector for microwave or radio frequency radiation Syn|Hypo|Hyper dish aerial, dish antenna, saucer scanner a radar dish that rotates or oscillates in order to scan a broad area directional antenna an antenna that transmits or receives signals only in a narrow angle 5v make concave; shape like a dish Hyper form, shape give shape or form to 6v provide (usually but not necessarily food) 2She dished out the soup at 8 P.M. Syn|Hypo|Hyper dish out, dish up, serve, serve up help, serve help to some food; help with food or drink plank cook and serve on a plank cater, ply, provide, supply give what is desired or needed, especially support, food or sustenance n a very attractive or seductive looking woman 3Syn|Hyper beauty, knockout, looker, lulu, mantrap, peach, ravisher, smasher, stunner, sweetheart adult female, woman an adult female person (as opposed to a man) n an activity that you like or at which you are superior marriage was scarcely his dish Syn|Hyper bag, cup of tea activity any specific behavior |
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英语词典包含147318条英英释义在线翻译词条，基本涵盖了全部常用单词的英英翻译及用法，是英语学习的有利工具。