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vegetables

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{adj: animal} of the nature of or characteristic of or derived from an animal or animals
"the animal kingdom"
"animal instincts"
"animal fats"
<-> vegetable, mineral

{adj: fresh} not canned or otherwise preserved
"fresh vegetables"
<-> preserved

{adj: headed} of leafy vegetables; having formed into a head
"headed cabbages"

{adj: homegrown} grown or originating in a particular place
"stands selling homegrown fruits and vegetables"

{adj: leafy} having or covered with leaves
"leafy trees"
"leafy vegetables"
<-> leafless

{adj: mineral} of or containing or derived from minerals
"a mineral deposit"
"mineral water"
<-> animal, vegetable

{adj: organic} of or relating to foodstuff grown or raised without synthetic fertilizers or pesticides or hormones
"organic eggs"
"organic vegetables"
"organic chicken"

{adj: scarce} deficient in quantity or number compared with the demand
"fresh vegetables were scarce during the drought"
<-> abundant

{adj: usual} occurring or encountered or experienced or observed frequently or in accordance with regular practice or procedure
"grew the usual vegetables"
"the usual summer heat"
"came at the usual time"
"the child's usual bedtime"
<-> unusual

{adj: vegetable} of the nature of or characteristic of or derived from plants
"decaying vegetable matter"
<-> mineral, animal

{adv: unpalatably} in an unpalatable way
"The vegetables looked unpalatably wilted"
<-> palatably

{n: Aphis, genus Aphis} type genus of the Aphididae: injurious to fruit trees and vegetables

{n: Burbank, Luther Burbank} United States horticulturist who developed many new varieties of fruits and vegetables and flowers (1849-1926)

{n: Chinese cabbage, celery cabbage, napa, pe-tsai, Brassica rapa pekinensis} plant with an elongated head of broad stalked leaves resembling celery; used as a vegetable in east Asia

{n: Cornish pasty} meat pie with filling of meat and vegetables

{n: Haastia, genus Haastia} genus of New Zealand mat-forming herbs or subshrubs: vegetable sheep

{n: Manhattan clam chowder} a chowder made with clams and tomatoes and other vegetables and seasonings

{n: Psychodidae, family Psychodidae} very small two-winged flies with hairy wings that develop in moss and damp vegetable matter: sand flies

{n: Scotch broth} a thick soup made from beef or mutton with vegetables and pearl barley

{n: V-8 juice} brand name for canned mixed vegetable juices

{n: adobo} a dish of marinated vegetables and meat or fish; served with rice

{n: almond moth, fig moth, Cadra cautella} a moth whose larvae feed on and mat together with webbing various stored products of vegetable origin

{n: alpha-linolenic acid} a polyunsaturated fatty acid with 18 carbon atoms; the only omega-3 fatty acid found in vegetable products; it is most abundant in canola oil; a fatty acid essential for nutrition

{n: asparagus, edible asparagus, Asparagus officinales} plant whose succulent young shoots are cooked and eaten as a vegetable

{n: aspic} savory jelly based on fish or meat stock used as a mold for meats or vegetables

{n: babassu, babassu palm, coco de macao, Orbignya phalerata, Orbignya spesiosa, Orbignya martiana} tall feather palm of northern Brazil with hard-shelled nuts yielding valuable oil and a kind of vegetable ivory

{n: beet armyworm, Spodoptera exigua} moth larva that eats foliage of beets and vegetables

{n: beet, beetroot} round red root vegetable

{n: beta-carotene} an isomer of carotene that is found in dark green and dark yellow fruits and vegetables

{n: biryani, biriani} an Indian dish made with highly seasoned rice and meat or fish or vegetables

{n: black rot} a fungous disease causing darkening and decay of the leaves of fruits and vegetables

{n: blanc} a white sauce of fat, broth, and vegetables (used especially with braised meat)

{n: boiled dinner, New England boiled dinner} corned beef simmered with onions and cabbage and usually other vegetables

{n: bolognese pasta sauce} sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste

{n: broth, stock} liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
"she made gravy with a base of beef stock"

{n: broth} a thin soup of meat or fish or vegetable stock

{n: burgoo} thick spicy stew of whatever meat and whatever vegetables are available; southern United States

{n: canola oil} vegetable oil made from rapeseed

{n: carambola, star fruit} deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert

{n: cash crop} a readily salable crop that is grown and gathered for the market (as vegetables or cotton or tobacco)

{n: chard, Swiss chard, spinach beet, leaf beet, chard plant, Beta vulgaris cicla} beet lacking swollen root; grown as a vegetable for its edible leaves and stalks

{n: chop suey} meat 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

{n: chopping board, cutting board} a wooden board where meats or vegetables can be cut

{n: coal} fossil fuel consisting of carbonized vegetable matter deposited in the Carboniferous period

{n: cocoa butter} the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate

{n: cocozelle, Italian vegetable marrow} squash plant having dark green fruit with skin mottled with light green or yellow

{n: cohune palm, Orbignya cohune, cohune} tropical American feather palm whose large nuts yield valuable oil and a kind of vegetable ivory

{n: coloring, colouring, food coloring, food colouring, food color, food colour} a digestible substance used to give color to food
"food color made from vegetable dyes"

{n: combination salad} containing meat or chicken or cheese in addition to greens and vegetables

{n: cooking oil} any of numerous vegetable oils used in cooking

{n: coquilla nut} nut having a hard hazel-brown shell used like vegetable ivory

{n: costermonger, barrow-man, barrow-boy} a hawker of fruit and vegetables from a barrow

{n: couscous} a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew

{n: croquette} minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried

{n: cruciferous vegetable} a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts

{n: crudites} raw vegetables cut into bite-sized strips and served with a dip

{n: cucumber, cuke} cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons

{n: curry} (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice

{n: egg roll, spring roll} minced vegetables and meat wrapped in a pancake and fried

{n: eggplant, aubergine, brinjal, eggplant bush, garden egg, mad apple, Solanum melongena} hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable

{n: eggplant, aubergine, mad apple} egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow

{n: field crop} a crop (other than fruits or vegetables) that is grown for agricultural purposes
"cotton, hay, and grain are field crops"

{n: frittata} Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top

{n: fritter} small quantity of fried batter containing fruit or meat or vegetables

{n: garden} the flowers or vegetables or fruits or herbs that are cultivated in a garden

{n: grater} utensil with sharp perforations for shredding foods (as vegetables or cheese)

{n: green bean} immature bean pod eaten as a vegetable

{n: greengrocer} a grocer who sells fresh fruits and vegetables

{n: greens, green, leafy vegetable} any of various leafy plants or their leaves and stems eaten as vegetables

{n: grinding} matter resulting from the process of grinding
"vegetable grindings clogged the drain"

{n: horticulturist, plantsman} an expert in the science of cultivating plants (fruit or flowers or vegetables or ornamental plants)

{n: hotchpotch} a stew (or thick soup) made with meat and vegetables

{n: hunting and gathering tribe, hunting and gathering society} group that supports itself by hunting and fishing and be gathering wild fruits and vegetables; usually nomadic

{n: hyacinth bean, bonavist, Indian bean, Egyptian bean, Lablab purpureus, Dolichos lablab} perennial twining vine of Old World tropics having trifoliate leaves and racemes of fragrant purple pea-like flowers followed by maroon pods of edible seeds; grown as an ornamental and as a vegetable on the Indian subcontinent; sometimes placed in genus Dolichos

{n: ivory nut, vegetable ivory, apple nut} nutlike seed of a South American palm; the hard white shell takes a high polish and is used for e.g. buttons

{n: julienne, julienne vegetable} a vegetable cut into thin strips (usually used as a garnish)

{n: julienne} a clear soup garnished with julienne vegetables

{n: kabob, kebab, shish kebab} cubes of meat marinated and cooked on a skewer usually with vegetables

{n: kapok, silk cotton, vegetable silk} a plant fiber from the kapok tree; used for stuffing and insulation

{n: kitchen garden, vegetable garden, vegetable patch} a small garden where vegetables are grown

{n: lasagna, lasagne} baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables

{n: leak fungus, ring rot fungus, Rhizopus stolonifer} fungus causing soft watery rot in fruits and vegetables and rings of dry rot around roots of sweet potatoes

{n: leak} soft watery rot in fruits and vegetables caused by fungi

{n: linuron} a herbicide that kills weeds without harming vegetables

{n: liquor, pot liquor, pot likker} the liquid in which vegetables or meat have be cooked

{n: lobscouse, lobscuse, scouse} a stew of meat and vegetables and hardtack that is eaten by sailors

{n: loofah, vegetable sponge, Luffa cylindrica} the loofah climber that has cylindrical fruit

{n: love-lies-bleeding, velvet flower, tassel flower, Amaranthus caudatus} young leaves widely used as leaf vegetables; seeds used as cereal

{n: macedoine} mixed diced fruits or vegetables; hot or cold

{n: margarine, margarin, oleo, oleomargarine, marge} a spread made chiefly from vegetable oils and used as a substitute for butter

{n: market gardening} the growing of vegetables or flowers for market

{n: market garden} a garden where fruit and vegetables are grown for marketing

{n: marrow, marrow squash, vegetable marrow} any of various squash plants grown for their elongated fruit with smooth dark green skin and whitish flesh

{n: marrow, vegetable marrow} large elongated squash with creamy to deep green skins

{n: molded salad} salad of meats or vegetables in gelatin

{n: moo goo gai pan} a Cantonese dish of chicken and sauted vegetables

{n: mulch} a protective covering of rotting vegetable matter spread to reduce evaporation and soil erosion

{n: myristic acid, tetradecanoic acid} a saturated fatty acid occurring naturally in animal and vegetable fats

{n: omnivore} an animal that feeds on both animal and vegetable substances

{n: organic, organic fertilizer, organic fertiliser} a fertilizer that is derived from animal or vegetable matter

{n: osso buco} sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables

{n: oyster plant, vegetable oyster} long white salsify

{n: parer, paring knife} a small sharp knife used in paring fruits or vegetables

{n: paring} (usually plural) a part of a fruit or vegetable that is pared or cut off; especially the skin or peel
"she could peel an apple with a single long paring"

{n: peat} partially carbonized vegetable matter saturated with water; can be used as a fuel when dried

{n: pectic acid} a complex acid that occurs in ripe fruit and some vegetables

{n: pectin} any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

{n: peel, skin} the rind of a fruit or vegetable

{n: peeler} a device for peeling vegetables or fruits
"she invented a potato peeler"

{n: peeler} a worker who peels the skins from fruits and vegetables

{n: pepper pot, Philadelphia pepper pot} a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings

{n: pepper sauce, Poivrade} for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper

{n: petite marmite, minestrone, vegetable soup} soup made with a variety of vegetables

{n: pickle} vegetables (especially cucumbers) preserved in brine or vinegar

{n: plantain} starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics

{n: plate} a main course served on a plate
"a vegetable plate"
"the blue plate special"

{n: pot-au-feu} traditional French stew of vegetables and beef

{n: potato fern, Marattia salicina} large Australasian evergreen fern with an edible rhizome sometimes used as a vegetable by indigenous people

{n: potato, white potato, white potato vine, Solanum tuberosum} annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous

{n: potpie} deep-dish meat and vegetable pie or a meat stew with dumplings

{n: pottage} a stew of vegetables and (sometimes) meat

{n: produce, green goods, green groceries, garden truck} fresh fruits and vegetable grown for the market

{n: quiche} a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)

{n: ragout} well-seasoned stew of meat and vegetables

{n: raw vegetable, rabbit food} an uncooked vegetable

{n: root cellar, cellar} an excavation where root vegetables are stored

{n: root vegetable} any of various fleshy edible underground roots or tubers

{n: salad oil} any of several edible vegetable oils that can be used in salad dressings

{n: salmagundi} cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing

{n: salsify, oyster plant, vegetable oyster, Tragopogon porrifolius} Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States

{n: samosa} small turnover of Indian origin filled with vegetables or meat and fried and served hot

{n: scarlet wisteria tree, vegetable hummingbird, Sesbania grandiflora} a softwood tree with lax racemes of usually red or pink flowers; tropical Australia and Asia; naturalized in southern Florida and West Indies

{n: seasoned salt} combination of salt and vegetable extracts and spices and monosodium glutamate

{n: sheep plant, vegetable sheep, Raoulia lutescens, Raoulia australis} perennial prostrate mat-forming herb with hoary woolly foliage

{n: slumgullion} a thin stew of meat and vegetables

{n: smorgasbord} an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal

{n: soap} a cleansing agent made from the salts of vegetable or animal fats

{n: soft soap, green soap} a soft (or liquid) soap made from vegetable oils; used in certain skin diseases

{n: solanaceous vegetable} any of several fruits of plants of the family Solanaceae; especially of the genera Solanum, Capsicum, and Lycopersicon

{n: soup} liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

{n: soy, soybean} most highly proteinaceous vegetable crop known

{n: spice} any of a variety of pungent aromatic vegetable substances used for flavoring food

{n: spice} aromatic substances of vegetable origin used as a preservative

{n: squash} edible fruit of a squash plant; eaten as a vegetable

{n: stearic acid, octadecanoic acid} a waxy saturated fatty acid; occurs widely as a glyceride in animal and vegetable fats

{n: stew} food prepared by stewing especially meat or fish with vegetables

{n: stuffing, dressing} a mixture of seasoned ingredients used to stuff meats and vegetables

{n: superbug, Bemisia tabaci, poinsettia strain} a strain accidentally imported into Florida from the Middle East then spread to California where it is a very serious pest feeding on almost all vegetable crops and poinsettias

{n: sweet cassava, Manihot dulcis} South American plant with roots used as a vegetable and herbage used for stock feed

{n: sweet cicely} fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs

{n: sweet corn, green corn} corn that can be eaten as a vegetable while still young and soft

{n: sweet oil} mild vegetable oil when used as food; especially olive or edible rape oil

{n: tempura} vegetables and seafood dipped in batter and deep-fried

{n: thyme} leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables

{n: tomato sauce} sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta

{n: tomato} mildly acid red or yellow pulpy fruit eaten as a vegetable

{n: topper} a worker who cuts tops off (of trees or vegetables etc.)

{n: trans fatty acid} a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils

{n: triglyceride} glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body

{n: truck farm, truck garden} a farm where vegetables are grown for market

{n: truck farming} growing vegetables for the market

{n: vegetable matter} matter produced by plants or growing in the manner of a plant

{n: vegetable oil, oil} any of a group of liquid edible fats that are obtained from plants

{n: vegetable sheep, sheep plant, Haastia pulvinaris} cushion-forming New Zealand herb having leaves densely covered with tawny hairs

{n: vegetable tallow} a waxy fat obtained from certain plants (e.g. bayberry) and used as tallow

{n: vegetable wax} a waxy substance obtained from plants (especially from the trunks of certain palms)

{n: vegetable, veggie} edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

{n: vegetable} any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower

{n: vitamin C, ascorbic acid} a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy

{n: zucchini, courgette} small cucumber-shaped vegetable marrow; typically dark green

{v: blanch, parboil} cook (vegetables) briefly
"Parboil the beans before freezing them"

{v: change, alter, vary} make or become different in some particular way, without permanently losing one's or its former characteristics or essence
"her mood changes in accordance with the weather"
"The supermarket's selection of vegetables varies according to the season"

{v: grow} cause to grow or develop
"He grows vegetables in his backyard"

{v: haul} transport in a vehicle
"haul stones from the quarry in a truck"
"haul vegetables to the market"

{v: overcook} cook too long
"The vegetables were completely overcooked"

{v: plank} cook and serve on a plank
"Planked vegetable"
"Planked shad"

{v: puree, strain} rub through a strainer or process in an electric blender
"puree the vegetables for the baby"

{v: steam} cook something by letting steam pass over it
"just steam the vegetables"

{v: stew} cook slowly and for a long time in liquid
"Stew the vegetables in wine"

{v: stir fry} fry very quickly over high heat
"stir-fry the vegetables in a wok"

{v: store} find a place for and put away for storage
"where should we stow the vegetables?"
"I couldn't store all the books in the attic so I sold some"

{v: take away, take out} take out or remove
"take out the chicken after adding the vegetables"
<-> add

{v: trench} set, plant, or bury in a trench
"trench the fallen soldiers"
"trench the vegetables"

{v: truck} convey (goods etc.) by truck
"truck fresh vegetables across the mountains"


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