English to Binisaya - Cebuano Dictionary and Thesaurus.

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potahe : dish (n.); repast (n.)
[ Etymology: Spanish: potaje: pottage ]

Derivatives of potahe

n. (artifact)1. disha piece of dishware normally used as a container for holding or serving food.; "we gave them a set of dishes for a wedding present"
~ bowla 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.
~ containerany 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).
~ coquillea dish in the form of a scallop shell.
~ crockery, dishwaretableware (eating and serving dishes) collectively.
~ gravy boat, gravy holder, sauceboat, boata 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.
n. (food)2. disha particular item of prepared food.; "she prepared a special dish for dinner"
~ aliment, alimentation, nourishment, nutriment, sustenance, nutrition, victualsa source of materials to nourish the body.
~ meal, repastthe food served and eaten at one time.
~ piece de resistancethe 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.; "corn pudding"
~ custardsweetened mixture of milk and eggs baked or boiled or frozen.
~ toppinga flavorful addition on top of a dish.
~ 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.
~ patty, cakesmall 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.
~ fixings, ingredientfood that is a component of a mixture in cooking.; "the recipe lists all the fixings for a salad"
~ 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.
~ sauceflavorful relish or dressing or topping served as an accompaniment to food.
~ 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.
~ boiled dinner, new england 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.
~ rarebit, welsh rabbit, welsh rarebitcheese melted with ale or beer served over toast.
~ schnitzel, wiener 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.
~ mould, molda dish or dessert that is formed in or on a mold.; "a lobster mold"; "a gelatin dessert made in a mold"
n. (quantity)3. dish, dishfulthe quantity that a dish will hold.; "they served me a dish of rice"
~ containerfulthe quantity that a container will hold.
n. (person)4. beauty, dish, knockout, looker, lulu, mantrap, peach, ravisher, smasher, stunner, sweethearta very attractive or seductive looking woman.
~ adult female, womanan adult female person (as opposed to a man).; "the woman kept house while the man hunted"
n. (artifact)5. dish, dish aerial, dish antenna, saucerdirectional antenna consisting of a parabolic reflector for microwave or radio frequency radiation.
~ directional antennaan antenna that transmits or receives signals only in a narrow angle.
~ microwave radar, radar, radio detection and ranging, radiolocationmeasuring instrument in which the echo of a pulse of microwave radiation is used to detect and locate distant objects.
~ radio reflector, radio telescopeastronomical telescope that picks up electromagnetic radiations in the radio-frequency range from extraterrestrial sources.
~ scannera radar dish that rotates or oscillates in order to scan a broad area.
n. (act)6. bag, cup of tea, dishan activity that you like or at which you are superior.; "chemistry is not my cup of tea"; "his bag now is learning to play golf"; "marriage was scarcely his dish"
~ activityany specific behavior.; "they avoided all recreational activity"
v. (consumption)7. dish, dish out, dish up, serve, serve upprovide (usually but not necessarily food).; "We serve meals for the homeless"; "She dished out the soup at 8 P.M."; "The entertainers served up a lively show"
~ plankcook and serve on a plank.; "Planked vegetable"; "Planked shad"
~ help, servehelp to some food; help with food or drink.; "I served him three times, and after that he helped himself"
~ cater, ply, provide, supplygive what is desired or needed, especially support, food or sustenance.; "The hostess provided lunch for all the guests"
v. (change)8. dishmake concave; shape like a dish.
~ shape, formgive shape or form to.; "shape the dough"; "form the young child's character"
n. (food)1. meal, repastthe food served and eaten at one time.
~ coursepart of a meal served at one time.; "she prepared a three course meal"
~ disha particular item of prepared food.; "she prepared a special dish for dinner"
~ messa meal eaten in a mess hall by service personnel.
~ aliment, alimentation, nourishment, nutriment, sustenance, nutrition, victualsa source of materials to nourish the body.
~ square meala substantial and nourishing meal.; "he seldom got three square meals a day"
~ potluckwhatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all.; "having arrived unannounced we had to take potluck"; "a potluck supper"
~ refectiona light meal or repast.
~ breakfastthe first meal of the day (usually in the morning).
~ brunchcombination breakfast and lunch; usually served in late morning.
~ dejeuner, lunch, luncheon, tiffina midday meal.
~ afternoon tea, teatime, teaa light midafternoon meal of tea and sandwiches or cakes.; "an Englishman would interrupt a war to have his afternoon tea"
~ dinnerthe main meal of the day served in the evening or at midday.; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church"
~ suppera light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime.
~ buffeta meal set out on a buffet at which guests help themselves.
~ picnicany informal meal eaten outside or on an excursion.
~ collation, snack, bitea light informal meal.
~ nosh-upa large satisfying meal.
~ ploughman's luncha meal consisting of a sandwich of bread and cheese and a salad.
~ banquet, feast, spreada meal that is well prepared and greatly enjoyed.; "a banquet for the graduating seniors"; "the Thanksgiving feast"; "they put out quite a spread"
~ helping, serving, portionan individual quantity of food or drink taken as part of a meal.; "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each"
~ entremets, side dish, side ordera dish that is served with, but is subordinate to, a main course.
~ sandwichtwo (or more) slices of bread with a filling between them.