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12        34
Q U I C H E S Y
  56      7
M G T A R A M
  8        9           
A S A U C E R A M E K I N
  10         
M L E R W S R
11        121314 
L I M E M K G P E
    15           
V O K A S H A O P
16        17        18
J U L R E R A G O U T
      1920             
A L I P D O Z E N C I A
  2122               
L H O U N C E E H X B
            2324 
A E S A C G S F L
25            26    27         
P U R E E T L E C O S S A I S E
    28               
E B J I C A M A T G S
  29         
N L N Z E G P
30        31           
O K R A E B ¿ B A C O O
  32     
I S M T O
33      34      353637 
P A T Š G U M B O D U N
  38       
O A E E E D
39    40                 
T R A G A C A N T H U V O
      41             
A R E F L E U R O N S
42                 
G A L A N T I N E I
      43         
E M O F A R I N A

Across

  1. pie of custard and cheese
  2. t pastry filled with fruit, may be covered or not.
  3. thickened stock.
  4. Small shallow baking dish
  5. a small round citrus fruit that turns yellow when ripe
  6. Buckwheat grouts
  7. stew
  8. unit of twelve.
  9. measuring volume and weight in imperial format, abbreviated to oz.
  10. to mince or mash and/or force through a sieve.
  11. The way of the Scottish
  12. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  13. vegetable pod used in gumbos
  14. rare papaya hybride indiginous to Equidor.
  15. meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
  16. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  17. a gum like substance of an Asian tree used as a glace or as a binder for sugar work and in ice cream manufacturing.
  18. small pastry garnishes.
  19. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  20. coarsely ground wheat.

Down

  1. Japanese word for delicious
  2. cooking vegetables and meat or poultry for long period of time in a covered pot.
  3. Sweet potato
  4. sweetener made from sap drained from various palm
  5. a combination of dice aromatic vegetables (onion, carrot, celery) used in stocks, soups and sauces, traditional French also use dice ham and fresh bacon.
  6. flour milled from durum wheat, similar to farina.
  7. sugar found in honey and fruits, also part of the invert sugar.
  8. corn Syrup
  9. clarified butter with no milk solids
  10. cooking method using a flavored liquid heated to just under the boiling point.
  11. small green chile pepper
  12. measuring volume in imperial format, also known as T or Tbsp.
  13. a substance found in many fruits which aid in the formation of jelly.
  14. add liquid to pan
  15. variety of flavored plant leaves.
  16. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  17. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  18. to cook using the vapor produced when water boils
  19. (French) Milk
  20. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  21. refers to the French word soup.
  22. (French) Egg
  23. to remove the vein found in the back of shrimp
  24. Japanese wheat-flour noodles
  25. Italian for vinegar.
  26. measuring weight in metric format.


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