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Any of several tropical American evergreen shrubs of the genus Allamanda, widely cultivated in warm regions for their showy yellow or purple trumpet-shaped flowers.

[New Latin Allamanda, genus name, after Jean Nicholas Sébastian Allamand (1713-1787), Swiss scientist.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.allamanda - a plant of the genus Allamanda having large showy funnel-shaped flowers in terminal cymesallamanda - a plant of the genus Allamanda having large showy funnel-shaped flowers in terminal cymes
genus Allamanda - genus of tropical American woody vines
Allamanda cathartica, common allamanda, golden trumpet - vigorous evergreen climbing plant of South America having glossy leathery foliage and golden yellow flowers
vine - a plant with a weak stem that derives support from climbing, twining, or creeping along a surface
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
I thought the cashew vinegar was made from the nuts, which should make it expensive, but Lapus said it is from the cashew fruit, also known as balubad, which looks like yellow bell pepper, very tart and was used in Malabon as a counterpoint taste to the rich pancit the town is famous for.
corn and pineapple sunshine crush INGREDIENTS (serves 4) 14fl oz water; 1 pint coconut milk; 5oz frozen corn; 2 small yellow bell peppers, cored, deseeded and diced; 4 slices of pineapple, peel cut away, cored and diced; 1/4 tsp chia seeds; 1 fresh lime; 8 cauliflower florets, cut into small pieces; 11/2oz roughly chopped pistachio nuts; torn nasturtium or english marigold petals, optional; a few small rocket leaves, optional.
Orange, red and yellow bell peppers are sweet, but they actually contain around 2.4 grams of sugar only.
Baby Brussels and Kale Saute 2 Tbsp extra virgin olive oil 2 Tbsp unsalted butter 1 c leeks, cleaned, sliced 2 cloves garlic, minced 1 (10 oz.) package baby Brussels sprouts, rinsed, trimmed, halved 1 fresh yellow bell pepper, stem and seeds removed, sliced thin sea salt and freshly ground pepper, to taste 3 c (about 4 oz.) kale rinsed, stems removed 1 fresh lemon 1.
Ingredients 500 g penne, cooked as per package instructions, drained and set aside2 tbsps vegetable oil4 cloves garlic, chopped1 small onion, chopped2 cups rough-chopped spinach, leaves only1 cup diced yellow bell peppers1/2 tsp sea salt3 tbsps butter2 tbsps flour1 555ml evaporated milk (1.5 large cans)1 1/2 cups chicken broth, using 1 cube bouillon and 1 1/2 cups hot water1/2 tsp pepper, freshly ground1 Tbsp yellow mustard (up to 2 tablespoons, or to taste)15-20 basil leaves, chiffonade2 cups grated Queso de Bola Preparation ol In a large frying pan over medium heat, saute 1 chopped onion until translucent.
Ingredients * 2 cups chopped broccoli * 2 tablespoons olive oil * 1/3 cup chopped onion * 2 tablespoons crushed garlic * 1/3 cup red and yellow bell pepper-finely chopped * 2 eggs * 1 cup milk * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1 cup shredded Cheddar cheese Preparation * Heat oven to 200A[bar] C.
Black Beans & Quinoa with Roasted Peppers 2 red or yellow bell peppers 1 poblano or green bell pepper 3 Tbs.
The five salads available at all Lychee branches are: Goat Cheese and Beets (made with arugula, goat cheese, roasted beets, mushroom, and balsamic); Lychee's Tuna Salad (made with green/red Batavia, tuna, red onion, sweet corn, olive, and herbal lemon); Clean Green (made with green Batavia, mushroom, sweet corn, roasted beets, red bell pepper, yellow bell pepper, sliced carrot and balsamic); Quinoa Steak (made with green/red Batavia, quinoa, beef, mushroom, roasted bell pepper and balsamic); and King Kale (made with kale, green Batavia, grilled chicken, Parmesan, croutons and Caesar dressing).
CHICKEN ENCHILADAS 1 tablespoon margarine 1 small sweet onion, chopped 7 (4Sounce) can chopped green chilies, drained 7 (4-ounce) can sliced mushrooms, drained 7 (8-ounce) package cream cheese, softened and cut into small pieces 7 (10.5-ounce) can cream of chicken soup 3 1/2 cups cooked chicken breasts, chopped 12 (8-inch) four tortillas 7 (8-ounce) package shredded Monterey Jack cheese 1 1/2 cups whipping cream CONFETTI RICE 1 stick margarine 1/2 small sweet onion, chopped 1/4 cup each: red, green, and yellow bell peppers, chopped 1 cup rice 1 (14.5-ounce) can chicken broth 1/2 cup water 1/2 cup slivered almonds, toasted In a skillet over medium heat, melt margarine, and saute onion until soft.
My personal favorite, Gazpacho de Sol, offers sweet and creamy comfort food made from yellow tomatoes, carrot juice, and yellow bell peppers.
RECIPE: 3 QUINOA VEGETABLE PILAF Serves: 2 Preparation and cooking time: 50 minutes INGREDIENTS: 1 cup multicolor quinoa (soak it for half an hour) 34 cup chicken broth 2 teaspoons olive oil 2 medium leeks, finely chopped (use white portion only) 14 cup red bell pepper (chopped) 14 cup yellow bell pepper (chopped) 14 cup green bell pepper (chopped) 34 cup carrot (finely chopped) 12 cup celery (finely chopped) 2 teaspoons minced garlic 2 tablespoons parmesan cheese freshly grated 14 teaspoon salt 14 teaspoon pepper freshly ground 14 cup fresh parsley chopped DIRECTIONS: 1] Rinse soaked quinoa with cold water and drain it.