gratinated


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gratinated

(ˈɡrætɪˌneɪtɪd)
adj
(Cookery) another term for au gratin
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References in periodicals archive ?
Pizzaiola Pasta, bow-tie pasta, napolitaine sauce, bell peppers, salami and bacon covered with cheese and gratinated;
Peppered Rodeo Rib-Eyesteak with peppercorns, grilled and seasoned horseradish, gratinated potatoes and french beans.
For mains, I chose a baked seabass in a creamy, mushroom sauce with asparagus and gratinated mussels, which was delicious.
Other main courses are roast sirloin of beef with sauteed wild mushrooms, served with red wine sauce, sole paupiettes filled with king prawns, garnished with asparagus and gratinated with Hollandaise sauce, and warm asparagus and sweet pepper quiche on lettuce leaves and topped with deep-fried rocket.
The lasagna and pasta ready meals are gratinated. After just three minutes preparation time after thawing, the products are ready to serve.
A: Traditional roasts or gratinated haddock fillet Q: When do you serve food?
Starters include mouth watering concoctions like gratinated (oven baked) mussels with mint pesto (pounds 3.95) or chickpea, ruby chard and red onion salad (pounds 2.95).
Stand-outs included Slate Orlando, whose sizzling, gratinated crab-artichoke dip is the stuff of dreams, and Uncle Julio's, a dazzling Mexican whose unctuous, intensely cheesy queso and super-sized grilled chicken fajitas are the best I've ever tasted.
The company prides itself on creativity and is regarded as a specialist in the development of standard dishes, pre-cooked and already gratinated, ready to serve after a very short period of microwave oven preparation.
The side of green beans was functional while the gratinated potato was out of this world - rich, creamy and frankly I'd go back just for another portion of that.
Make way as Executive Chef Eric Costille and the Master Chefs of Spiral masterfully prepare a lavish Christmas feast this year starting from French specialties such as home made foie gras, frog legs meuniere, cod fillet leek cream, duck liver terrine, Gratinated Half Shell Scallop Normande, Snail Fricassee “Feuillete”, Wild Mushroom Fricassee and Seabass Duglere Style.