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feijoa |
Noun
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South American shrub having edible greenish plumlike fruit |
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finocchio |
Noun
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aromatic bulbous stem base eaten cooked or raw in salads |
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fennel seed |
Noun
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aromatic anis-scented seeds |
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fenugreek |
Noun
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aromatic seeds used as seasoning especially in curry |
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fenugreek |
Noun
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annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry |
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fenugreek seed |
Noun
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aromatic seeds used as seasoning especially in curry |
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feed |
Noun
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food for domestic livestock |
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feed |
Verb
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introduce continuously |
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feed |
Verb
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provide with fertilizers or add nutrients to |
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feed |
Verb
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give food to |
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feed |
Verb
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take in food |
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feed |
Verb
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serve as food for |
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feed |
Verb
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feed into |
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feed |
Verb
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provide as food |
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feed |
Verb
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gratify |
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feed |
Verb
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profit from in an exploitatory manner |
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feed |
Verb
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move along, of liquids |
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feed |
Verb
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support or promote |
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filbert |
Noun
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nut of any of several trees of the genus Corylus |
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filbert |
Noun
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small nut-bearing tree much grown in Europe |
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fodder |
Noun
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coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop |
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fodder |
Noun
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soldiers who are regarded as expendable in the face of artillery fire |
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fodder |
Verb
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give fodder (to domesticated animals) |
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flavorer |
Noun
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something added to food primarily for the savor it imparts |
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feed grain |
Noun
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grain grown for cattle feed |
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flavourer |
Noun
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something added to food primarily for the savor it imparts |
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flavoring |
Noun
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something added to food primarily for the savor it imparts |
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flavouring |
Noun
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something added to food primarily for the savor it imparts |
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fines herbes |
Noun
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a mixture of finely chopped fresh herbs |
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food grain |
Noun
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foodstuff prepared from the starchy grains of cereal grasses |
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freshwater fish |
Noun
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flesh of fish from fresh water used as food |
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five spice powder |
Noun
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Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon |
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fugu |
Noun
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a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous |
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fennel |
Noun
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fennel seeds are ground and used as a spice or as an ingredient of a spice mixture |
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fennel |
Noun
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leaves used for seasoning |
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fennel |
Noun
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aromatic bulbous stem base eaten cooked or raw in salads |
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fennel |
Noun
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any of several aromatic herbs having edible seeds and leaves and stems |
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finnan haddie |
Noun
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haddock usually baked but sometimes broiled with lots of butter |
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finnan haddock |
Noun
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haddock usually baked but sometimes broiled with lots of butter |
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finnan |
Noun
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haddock usually baked but sometimes broiled with lots of butter |
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fillet of sole |
Noun
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lean flesh of any of several flatfish |
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firm omelet |
Noun
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eggs beaten with milk or cream and cooked until set |
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fluffy omelet |
Noun
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souffle-like omelet made by beating and adding the whites separately |
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fried egg |
Noun
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eggs cooked by sauteing in oil or butter |
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fudge sauce |
Noun
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thick chocolate sauce served hot |
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fishpaste |
Noun
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a paste of fish or shellfish |
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foie gras |
Noun
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a pate made from goose liver (marinated in Cognac) and truffles |
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farm cheese |
Noun
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mild white cheese made from curds of soured skim milk |
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farmer's cheese |
Noun
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mild white cheese made from curds of soured skim milk |
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fritter batter |
Noun
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batter for making fritters |