CrossFood18

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1234        5       
B K B A R L E Y S U G A R
  6  7   
A A L A G T
    8                       
N R G A R B A N Z O B E A N S
         
A O A V A
    910    11    12
N R D R E D G E M A
      13         
A O L C A N A P Š
  1415                       
B R B A B A G H A N O U S H P
16             
U D O N S Z E L
    17      18     
D U S T E M A P E E
19            20   
X I M E N I A R I S
    21          22     
A N K A S H A S G R A M
2324  25       
H W G G H E E U
  26      27     
E T A R R P O R C
    28          29    30
R S F L A N O U B E E T
3132        33         
B A B A C A S T E W A A
  34    35             
S B L A C K J A C K R H
36          3738       
Z I T I A H A G L I O I
    39     
A S O U N N
  40    41  42     
G W H K B E A R D I
  43             
O A L E U R O N L
      44       
X W A Y E A S T

Across

  1. hard lemon flavoured candy made with barley water and sugar.
  2. The style of
  3. ceci or chickpeas
  4. to lightly coat food with flour, cornmeal or breadcrumbs.
  5. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  6. roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
  7. Japanese wheat-flour noodles
  8. a soft cookie made with sour cream and sugar.
  9. mountain plums
  10. Buckwheat grouts
  11. measuring weight in metric format.
  12. clarified butter with no milk solids
  13. t pastry filled with fruit, may be covered or not.
  14. a open top tart filled with cream or custard, topped with fruit and glaze.
  15. firm round root vegetable red in colour
  16. a rich yeast cake soaked in brandy or kirsch.
  17. cooking vegetables and meat or poultry for long period of time in a covered pot.
  18. caramelizing sugar to produce a colouring effect in sauces and soups.
  19. Bridegrooms
  20. Italian for garlic.
  21. hair-like byssus attached to oysters and mussles.
  22. protein substance found in the bran of wheat kernels.
  23. leavening agent

Down

  1. the bud of certain varieties of banana plants used in salads.
  2. corn Syrup
  3. used in the making of Tequila
  4. to cook using the vapor produced when water boils
  5. a gelatinous product of certain seaweeds
  6. a rack that sits at the bottom of a roasting pan.
  7. a thin, usually sugar based liquid applied to a cake or tort.
  8. a puree of cooked apples
  9. the clothing or lining to mold aspic or ice cream.
  10. equal parts of starch (flour) & fat used for thickening sauces.
  11. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  12. stew
  13. variety of flavored plant leaves.
  14. Japanese horseradish
  15. cooking method using a flavored liquid heated to just under the boiling point.
  16. two legs of lamb or a large cut of beef.
  17. oily paste of ground sesame seeds
  18. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  19. an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
  20. sweetener made from sap drained from various palm
  21. vegetable pod used in gumbos
  22. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  23. type of beer stronger than lager and more bitter due to the hops.


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