Butter

88 entries

FRONT	WORD	BACK	DEFINITION
—	GHI	S	[n. -S] · ghee «a kind of liquid butter made in India~»
—	GHEE	S	[n. -S] [Wiktionary - Sense 1] A type of clarified butter used in South Asian cooking.
—	GHIS	—	[n. -S] · ghee «a kind of liquid butter made in India~»
—	MILK	SY	[v. -ED, -ING, -S] [Wiktionary - Sense 1] A white liquid produced by the mammary glands of female mammals to nourish their young. From certain animals, especially cows, it is also called dairy milk and is a common food for humans as a beverage or used to produce various dairy products such as butter, cheese, and yogurt.
—	NABS	—	[v. NABBED, NABBING, NABS] [Wiktionary - Sense 4] A single-serving package of snack crackers, usually filled with peanut butter.
—	ROUX	—	[n. ROUX] [Wiktionary - Sense 1] A mixture of fat (usually butter) and flour used to thicken sauces and stews.
—	BASTE	DRS	[v. BASTED, BASTING°, BASTES] [Wiktionary - Sense 2] To sprinkle flour and salt and drip butter or fat on, as on meat in roasting.
—	BLINI	S	[n. BLINI°, BLINIS or BLINY] [Wiktionary - Sense 1] A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.
—	BUTTY	—	[n. -TIES] [Wiktionary - Sense 1] A sandwich, usually with a hot or cold savoury filling buttered in a barmcake. The most common are chips, bacon, sausage and egg.
—	CHURN	S	[v. -ED, -ING°, -S] [Wiktionary - Sense 8] A vessel used for churning, especially for producing butter.
—	DOUGH	STY	[n. -S] [Wiktionary - Sense 1] A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, or butter, that is made into a particular form and then baked.
—	FUDGE	DS	[v. FUDGED, FUDGING, FUDGES] [Wiktionary - Sense 1] A type of very sweet candy or confection, usually made from sugar, butter, and milk or cream.
—	GHEES	—	[n. -S] [Wiktionary - Sense 1] A type of clarified butter used in South Asian cooking.
DRV	ICING	S	[n. -S] [Wiktionary - Sense 1] A sweet, often creamy and thick glaze made primarily of sugar, often enriched with ingredients like butter, egg whites, or flavorings, typically used for baked goods.
—	SERAC	S	[n. -S] [Wiktionary - Sense 1] Often sérac: a hard, cone-shaped, pale green, strongly flavoured cheese from Switzerland made from skimmed cowmilk and blue fenugreek (Trigonella caerulea); Schabziger, Sapsago. It is usually eaten grated, mixed with butter, or in a fondue.
—	TAFFY	—	[n. -FIES] [Wiktionary - Sense 1] A soft, chewy candy made from boiled sugar, molasses, or corn syrup and butter.
—	BEAVER	S	[v. -ED, -ING, -S] [Wiktionary - Sense 19] Butter.
—	BURGOO	S	[n. -GOOS] [Wiktionary - Sense 1] A dish which originated among seafarers during the days of sail: a sort of porridge seasoned with sugar, salt and butter.
A	BUTTER	SY	[v. -ED, -ING, -S] [Wiktionary - Sense 2] Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).
—	BUTTES	—	[n. -S] [Wiktionary - Sense 1] plural of butte
—	CHURNS	—	[v. -ED, -ING°, -S] [Wiktionary - Sense 8] A vessel used for churning, especially for producing butter.
—	LEKVAR	S	[n. -S] · a prune butter
—	MUFFIN	GS	[n. -S] [Wiktionary - Sense 1] A type of flattish bun, usually cut in two horizontally, toasted and spread with butter, etc., before being eaten.
—	NUTTER	S	[n. -S] [Wiktionary - Sense 3] nut butter
—	PANADA	S	[n. -S] [Wiktionary - Sense 1] A dish made by boiling bread in water and combining the pulp with milk, stock, butter or sometimes egg yolks.
—	TOFFEE	S	[n. -S] [Wiktionary - Sense 1] A type of confectionery made by boiling sugar (or treacle, etc) with butter or milk, then cooling the mixture so that it becomes hard.
—	WAFFLE	DRS	[v. -FLED, -FLING°, -FLES] [Wiktionary - Sense 1] A flat pastry pressed with a grid pattern, often eaten hot with butter and/or honey or syrup.
—	ABUTTAL	S	[n. -S] [Wiktionary - Sense 1] The butting or boundary of land, particularly at the end; buttals.
—	ASHTRAY	S	[n. -TRAYS] [Wiktionary - Sense 1] A receptacle for ash and butts from cigarettes and cigars.
A	BUTTERS	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] plural of butter
—	BUTTERY	—	[a. -TERIER, -TERIEST] [Wiktionary - Sense 1] Made with or tasting of butter.
—	BUTYRIC	—	[a.] [Wiktionary - Sense 1] Of, pertaining to, or characteristic of butter
—	CHURNED	—	[v. -ED, -ING°, -S] [Wiktionary - Sense 8] A vessel used for churning, especially for producing butter.
—	CHURNER	S	[n. -S] [Wiktionary - Sense 1] The vessel in which cream is churned to make butter.
—	CRUMPET	S	[n. -S] [Wiktionary - Sense 1] A type of savoury cake, typically flat and round, made from batter and yeast, containing many small holes and served toasted, usually with butter.
—	LEKVARS	—	[n. -S] · a prune butter
—	PENUCHE	S	[n. -S] [Wiktionary - Sense 1] A fudge made from brown sugar, butter, milk, and often nuts.
—	PICCATA	S	[n. -S] [Wiktionary - Sense 1] Sliced, sautéed and served with lemon, parsley and butter sauce.
—	SOUBISE	S	[n. -S] · a sauce of onions and butter
—	TEACAKE	S	[n. -S] [Wiktionary - Sense 1] A flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.
—	BUTTERED	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] simple past and past participle of butter
—	BUTYROUS	—	[a.] [Wiktionary - Sense 1] Of, pertaining to, resembling or containing butter, buttery
—	CHURNERS	—	[n. -S] [Wiktionary - Sense 1] The vessel in which cream is churned to make butter.
—	CHURNING	S	[n. -S] [Wiktionary - Sense 3] The quantity of butter prepared (by churning) at one time.
—	DUXELLES	—	[n. DUXELLES] [Wiktionary - Sense 1] A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.
—	MARGARIN	ES	[n. -S] · a butter substitute
—	MEUNIERE	—	[a.] · cooked in browned butter
—	MIREPOIX	—	[n. MIREPOIX] [Wiktionary - Sense 1] A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking.
—	PANDOWDY	—	[n. -DIES] [Wiktionary - Sense 1] A pudding of spiced, sliced apples (or other fruit), sugar and butter, baked with a crumble topping in a deep dish.
—	PICCATAS	—	[n. -S] [Wiktionary - Sense 1] Sliced, sautéed and served with lemon, parsley and butter sauce.
—	PISHOGUE	S	[n. -S] [Wiktionary - Sense 1] Magic, witchcraft; a spell, especially one designed to cause or cure illnesses to man or beast, or to increase or decrease the quantities of farm products such as butter or milk.
—	REBUTTER	S	[n. -S] [Wiktionary - Sense 4] To apply butter to (something) again.
—	SOUBISES	—	[n. -S] · a sauce of onions and butter
—	STREUSEL	S	[n. -S] [Wiktionary - Sense 1] A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, and often other ingredients, especially cinnamon and chopped nuts.
—	BUTTERBUR	S	[n. -S] · © a broad-leaved~ plant «Petasites~ vulgaris~» of the Composite family, said to have been used in England~ for wrapping up pats of butter
—	BUTTERFAT	S	[n. -S] · the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin
—	BUTTERFLY	—	† [n. BUTTERFLIES] · insect with colorful wings / ----- [v. -FLIED, -FLYING, -FLIES] · to split open
—	BUTTERIER	—	[a. -TERIER, -TERIEST] [Wiktionary - Sense 1] Made with or tasting of butter.
—	BUTTERIES	T	[a. -TERIER, -TERIEST] [Wiktionary - Sense 1] Made with or tasting of butter.
—	BUTTERING	—	[v. -ED, -ING, -S] [Wiktionary - Sense 1] present participle and gerund of butter
—	CHURNINGS	—	[n. -S] [Wiktionary - Sense 3] The quantity of butter prepared (by churning) at one time.
—	COLCANNON	S	[n. -S] [Wiktionary - Sense 1] A traditional Irish dish made from mashed potatoes and cabbage or kale, with scallions, butter, salt and pepper added.
—	LYONNAISE	—	[a.] · © applied to boiled potatoes cut into small pieces and heated in oil or butter. They are usually flavored with onion and parsley
—	MARGARINE	S	[n. -S] [Wiktionary - Sense 1] A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
—	MARGARINS	—	[n. -S] · a butter substitute
—	SHORTCAKE	S	[n. -S] [Wiktionary - Sense 1] A sweet cake or biscuit (crumbly leavened bread) typically made with flour, sugar, salt, butter, milk or cream, and sometimes eggs, and leavened with baking powder or baking soda.
—	VANASPATI	S	[n. -S] · a hydrogenated vegetable fat commonly used in India~ as a substitute for butter
—	BUTTERBALL	S	[n. -S] [Wiktionary - Sense 1] A round lump of a coagulated fat used in cooking such as butter or margarine.
—	BUTTERBURS	—	[n. -S] · © a broad-leaved~ plant «Petasites~ vulgaris~» of the Composite family, said to have been used in England~ for wrapping up pats of butter
—	BUTTERFATS	—	[n. -S] · the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin
—	BUTTERHEAD	S	[n. -S] Butterhead lettuce.
—	BUTTERHORN	S	[n. -S] A light, soft flaky roll made with butter and often almonds.
—	BUTTERIEST	—	[a. -TERIER, -TERIEST] [Wiktionary - Sense 1] Made with or tasting of butter.
—	BUTTERLESS	—	[a.] Without butter.
—	BUTTERMILK	S	[n. -S] [Wiktionary - Sense 1] The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
—	MARGARINES	—	[n. -S] [Wiktionary - Sense 1] A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
—	SHORTBREAD	S	[n. -S] [Wiktionary - Sense 1] A type of biscuit (cookie), popular in Britain, traditionally made from one part sugar, two parts butter and three parts flour.
—	SHORTCAKES	—	[n. -S] [Wiktionary - Sense 1] A sweet cake or biscuit (crumbly leavened bread) typically made with flour, sugar, salt, butter, milk or cream, and sometimes eggs, and leavened with baking powder or baking soda.
—	UNBUTTERED	—	[a.] [Wiktionary - Sense 1] Not buttered.
—	VANASPATIS	—	[n. -S] · a hydrogenated vegetable fat commonly used in India~ as a substitute for butter
—	BUTTERCREAM	S	[n. -S] [Wiktionary - Sense 1] A type of thick, sweet icing or cake-filling made by creaming butter (or sometimes another fat, such as margarine) with powdered sugar.
—	BUTTERMILKS	—	[n. -S] [Wiktionary - Sense 1] The liquid left over after producing butter from full cream milk by the churning process, also called traditional buttermilk.
—	SHORTBREADS	—	[n. -S] [Wiktionary - Sense 1] A type of biscuit (cookie), popular in Britain, traditionally made from one part sugar, two parts butter and three parts flour.
—	SPANAKOPITA	S	[n. -S] [Wiktionary - Sense 1] A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg, and seasoning in phyllo pastry.
—	SUPPOSITORY	—	[n. -RIES] · © a pill or bolus for introduction into the rectum; esp~., a cylinder or cone of medicated cacao butter
—	BUTTERSCOTCH	—	[n. -ES] [Wiktionary - Sense 1] A hard candy made from butter, brown sugar, syrup and vanilla.
—	SUPPOSITORIES	—	[n. -RIES] · © a pill or bolus for introduction into the rectum; esp~., a cylinder or cone of medicated cacao butter
—	BUTTERSCOTCHES	—	[n. -ES] [Wiktionary - Sense 1] A hard candy made from butter, brown sugar, syrup and vanilla.

88 entries