CrossFood12

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1  23  4      5
A L A B I S Q U E D
6      7         
C U P T B A R L E Y
8  9          10   
A H E M U L S I F Y E
11              12
P O A C H W R D P
    13               
P R P I P I N G B A G
  1415    16         
L A B R U N C H T E R
         
E N E T C
    17          18 
B I A U J U S A K H
          19     
U S F T O L I M E
  20    21                 
T S E A E C O S S A I S E E
    22     
T T R H H N
    23        24       
E T E M P A N A D A E T
2526                2728
R A M E K I N T D R B Z
        29     
L D E V B A K E
30      31           
D E G L A Z E L O T S
      32  33       
U R C B ¿ B A C O T
34  35           
L L P A P A S R N
36  37              3839
A U G R A T I N A O O C
      40  41               
K H I B U T T E R M I L K A
42               
S W E A T A L R K
    43              44     
A E A O N O R I K O A P E E

Across

  1. The style of
  2. a smooth creamy soup made with the shells and meat of shell fish.
  3. measuring volume in imperial format (8 fluid ounces), also known as c.
  4. hard grain used for animal feed and malted in whiskey and beer.
  5. the process of blending ingrediets mechanically in a high speed blender or whipping egg yolk or cream.
  6. cooking method using a flavored liquid heated to just under the boiling point.
  7. utensil used for the application of icing & dough.
  8. a meal served during the time when breakfast and lunch are served.
  9. French for with juice best known when serving the juice of the beef with prime rib.
  10. a small round citrus fruit that turns yellow when ripe
  11. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  12. The way of the Scottish
  13. turnovers with dried fruit or sweet meat filling
  14. Small shallow baking dish
  15. to cook surrounded by dry heat.
  16. add liquid to pan
  17. rare papaya hybride indiginous to Equidor.
  18. Potatoes
  19. to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
  20. a thick tangy milk produced from the liquid left over after making butter.
  21. slowly cooking over low heat, covered.
  22. seasoning made from dried seaweed.
  23. a soft cookie made with sour cream and sugar.

Down

  1. East Indian for pickled & salted relish.
  2. cooking vegetables and meat or poultry for long period of time in a covered pot.
  3. to lightly coat food with flour, cornmeal or breadcrumbs.
  4. a spread made with cooked apples, sugar, cider and spices.
  5. an opened face omelet.
  6. greaseproof paper used as a liner for cooking trays.
  7. licorice flavoured liqueur made with anise seed.
  8. soft unripened cheese
  9. foods prepared and handled according to Jewish religious customs.
  10. to free fat from the connective tissue of meats by means of heat.
  11. a Dutch beverage made with brandy, egg yolks and sugar.
  12. type of beer stronger than lager and more bitter due to the hops.
  13. small sliced vegetables or French bread slightly smaller than a baguette.
  14. rind of citrus fruit
  15. French for with milk.
  16. to cook using heat radiated from one area.
  17. an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
  18. clarified butter with no milk solids
  19. vegetable pod used in gumbos
  20. flour a finely ground low protein flour.
  21. t pastry filled with fruit, may be covered or not.


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