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pot-au-feu |
Noun
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traditional French stew of vegetables and beef |
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pavlova |
Noun
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a dessert consisting of a meringue base or cup filled with fruit and whipped cream |
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peach melba |
Noun
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ice cream and peaches with a liqueur |
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prune whip |
Noun
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dessert made of prune puree and whipped cream |
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pudding |
Noun
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any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed |
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pudding |
Noun
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(British) the dessert course of a meal (`pud' is used informally) |
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pudding |
Noun
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any of various soft thick unsweetened baked dishes |
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pud |
Noun
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(British) the dessert course of a meal (`pud' is used informally) |
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pea soup |
Noun
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a thick soup made of dried peas (usually made into a puree) |
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pea soup |
Noun
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a heavy thick yellow fog |
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petite marmite |
Noun
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soup made with a variety of vegetables |
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potage |
Noun
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thick (often creamy) soup |
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pottage |
Noun
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thick (often creamy) soup |
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pottage |
Noun
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a stew of vegetables and (sometimes) meat |
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penuche |
Noun
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fudge made with brown sugar and butter and milk and nuts |
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powdered sugar |
Noun
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sugar granulated into a fine powder |
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penoche |
Noun
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fudge made with brown sugar and butter and milk and nuts |
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panoche |
Noun
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fudge made with brown sugar and butter and milk and nuts |
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panocha |
Noun
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fudge made with brown sugar and butter and milk and nuts |
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peppermint |
Noun
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a candy flavored with peppermint oil |
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peppermint |
Noun
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red gum tree of Tasmania |
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peppermint |
Noun
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herb with downy leaves and small purple or white flowers that yields a pungent oil used as a flavoring |
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peppermint candy |
Noun
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a candy flavored with peppermint oil |
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potage St. Germain |
Noun
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made of fresh green peas and stock with shredded lettuce onion and celery |
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purloo |
Noun
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thick stew made of rice and chicken and small game |
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pastille |
Noun
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a medicated lozenge used to soothe the throat |
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patty |
Noun
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round flat candy |
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patty |
Noun
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small pie or pasty |
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patty |
Noun
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small flat mass of chopped food |
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pastil |
Noun
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a medicated lozenge used to soothe the throat |
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poilu |
Noun
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thick stew made of rice and chicken and small game |
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poilu |
Noun
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a French soldier (especially in World War I) |
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peppermint patty |
Noun
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a patty flavored with peppermint |
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peanut brittle |
Noun
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brittle containing peanuts |
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pease pudding |
Noun
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a pudding made with strained split peas mixed with egg |
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parson's nose |
Noun
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the tail of a dressed fowl |
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pope's nose |
Noun
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the tail of a dressed fowl |
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pancake |
Noun
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a flat cake of thin batter fried on both sides on a griddle |
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pastry |
Noun
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any of various baked foods made of dough or batter |
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pastry |
Noun
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a dough of flour and water and shortening |
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pastry dough |
Noun
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a dough of flour and water and shortening |
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pie crust |
Noun
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pastry used to hold pie fillings |
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pound cake |
Noun
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rich loaf cake made of a pound each of butter and sugar and flour |
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pie shell |
Noun
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pastry used to hold pie fillings |
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pandowdy |
Noun
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deep-dish apple dessert covered with a rich crust |
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petit four |
Noun
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small (individual) frosted and ornamented cake |
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prune cake |
Noun
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moist cake containing prunes that have been made into a puree |
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pfannkuchen |
Noun
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puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce |
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potato pancake |
Noun
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made of grated potato and egg with a little flour |
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pirogi |
Noun
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small fruit or meat turnover baked or fried |