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BAKED |
Roasted |
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SLUGS |
Half-roasted ore. |
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GREEN |
Not roasted; half raw. |
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ROAST |
Roasted; as, roast beef. |
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LAMBASTED |
Roasted lamb with stewed dates |
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PEANUT |
Legume often roasted and salted |
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COFFEE |
Brewed drink made from roasted beans |
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CRACKLING |
The well-browned, crisp rind of roasted pork. |
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CHESTNUT |
Hard, brown, glossy edible nut which may be roasted |
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CHICORY |
The root, which is roasted for mixing with coffee. |
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CABOB |
A leg of mutton roasted, stuffed with white herrings and
sweet herbs. |
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BARBECUE |
A hog, ox, or other large animal roasted or broiled whole
for a feast. |
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BLACKCAP |
An apple roasted till black, to be served in a dish of
boiled custard. |
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SALMIS |
A ragout of partly roasted game stewed with sauce, wine,
bread, and condiments suited to provoke appetite. |
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CHICK-PEA |
Its nutritious seed, used in cookery, and especially,
when roasted (parched pulse), as food for travelers in the Eastern
deserts. |
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NIOPO |
A kind of snuff prepared by the natives of Venezuela from
the roasted seeds of a leguminous tree (Piptadenia peregrina), thence
called niopo tree. |
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CRISP |
That which is crisp or brittle; the state of being crisp or
brittle; as, burned to a crisp; specifically, the rind of roasted pork;
crackling. |
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CHOCOLATE |
A paste or cake composed of the roasted seeds of the
Theobroma Cacao ground and mixed with other ingredients, usually sugar,
and cinnamon or vanilla. |
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ASSAMAR |
The peculiar bitter substance, soft or liquid, and of a
yellow color, produced when meat, bread, gum, sugar, starch, and the
like, are roasted till they turn brown. |
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WASSAIL |
...ormerly
much used in England at Christmas and other festivals, made of ale (or
wine) flavored with spices, sugar, toast, roasted apples, etc.; -... |
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DURION |
...lavor and a very offensive
odor. The seeds are roasted and eaten like chestnuts. ... |
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JACK |
...rous matter are
scattered the seeds, which are roasted and eaten. The wood is of a
yellow color, fine grain, and rather heavy, and is much used ... |