1. A small drop or lump of something viscid or thick; a daub or spot of color
2. Something ill-defined or amorphous; an indistinct shapeless form.

An act that brings discredit to the person who does it; SYN. smear, smirch, spot, stain.

A smudge of ink.

A sausage containing cooked ground liver and pork trimmings — called also liver pudding

1. The top of the head; SYN. poll, crown.
2. The crown of the head
3. Chiefly disparaging; brain

Man's hat with a low, flat crown and a snap brim; SYN. porkpie hat.

ETYM Old Eng. batere, batire; cf. Old Fren. bateure, bature, a beating. Related to Batter.
A flour mixture thin enough to pour or drop from a spoon.

ETYM Old Eng. dagh, dogh, dow, AS. dâh; akin to Dutch deeg, German teig, Icel. deig, Swed. deg, Dan. deig, Goth. daigs; also, to Goth. deigan to knead, Latin fingere to form, shape, Skr. dih to smear. Related to Feign, Figure, Dairy, Duff.
(Homonym: do [n], doe).
A flour mixture stiff enough to knead or roll.
Mixture consisting primarily of flour, water, and yeast, which is used in the manufacture of bread.
The preparation of dough involves thorough mixing (kneading) and standing in a warm place to “prove” (increase in volume) so that the enzymes in the dough can break down the starch from the flour into smaller sugar molecules, which are then fermented by the yeast. This releases carbon dioxide, which causes the dough to rise. + prikaži više

Shaped and dried dough made from flour and water and sometimes egg; SYN. alimentary paste.
Food made from a dough of durum-wheat flour or semolina, water, and, sometimes egg, and cooked in boiling water. It is usually served with a sauce. Pasta is available either fresh or dried, and comes in a wide variety of shapes. It may be creamy yellow or colored green with spinach or red with tomato. Pasta has been used in Italian cooking since the Middle Ages, but is now popular in many other countries.
Italian pasta shapes include narrow strands (spaghetti, vermicelli), flat sheets or ribbons (lasagne, tagliatelle, fettucine), shell-shaped (conchiglie, lumache), butterfly-shaped (farfalle), tubular (cannelloni, macaroni, penne), and twisted (fusilli). Some varieties are sold ready stuffed with a meat, cheese, herb, or vegetable filling (ravioli, agnolotti, tortellini). Some types of Far Eastern pasta are made from buckwheat. + prikaži više

1. A dough that contains a considerable proportion of fat and is used for pastry crust or fancy rolls
2. A confection made by evaporating fruit with sugar or by flavoring a gelatin, starch, or gum arabic preparation
3. A smooth food product made by evaporation or grinding
4. A shaped dough (as spaghetti or ravioli) prepared from semolina, farina, or wheat flour + prikaži više