CrossFood 22

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12          34
B A R U G U L A A
      5       
A G I A K U L E
6        7  8   
P I L A F B O T O A
  9               
R B A K L A V A N R
1011         
R O N I R O G
12          13  14   
S T O C K N G R S E A
    15        16  17     
A U R I C E R U M A M I N
               
U X A T R I K T
  18       
C A O G O E
  19            20    21   
E P I P I N G B A G R C U P
22    23       
R P V Z E S T I
24      25    26    27
C A K E M A D F O L D
    2829               
D N A B B A C C H I O E
            3031   
I Z U C O U A L A V
32                   
G L A Z E F A D X U E
          3334   
T L F D O A K T I
35            36       
B O I L E A C A P E E N
    37               
R E T I M B A L E S F
38  39        40         
B E A R D I T H E I F E R
  41             
L A C E R O L A S
42        43     
S W E A T K A R O

Across

  1. bright green somewhat bitter aromatic leaf used in salads.
  2. salted and dried Hawaiin fish. also known as bigeye scad.
  3. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  4. layered phylo pastry and butter with finely chopped nuts and
  5. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  6. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  7. a vegetable
  8. Japanese word for delicious
  9. utensil used for the application of icing & dough.
  10. measuring volume in imperial format (8 fluid ounces), also known as c.
  11. rind of citrus fruit
  12. flour a finely ground low protein flour.
  13. gentle mixing technique using a circular motion with a spatula.
  14. Italian for a young lamb.
  15. The style of
  16. a thin, usually sugar based liquid applied to a cake or tort.
  17. to cook in agitated liquid over medium to high heat.
  18. a soft cookie made with sour cream and sugar.
  19. a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
  20. hair-like byssus attached to oysters and mussles.
  21. young female cow
  22. a small West Indies deep-red
  23. slowly cooking over low heat, covered.
  24. corn Syrup

Down

  1. Scottish breakfast roll.
  2. a gelatinous product of certain seaweeds
  3. garlic mayonnaise.
  4. French dish prepared with asparagus.
  5. seasoning made from dried seaweed.
  6. French basket used for rising breads before baking.
  7. t pastry filled with fruit, may be covered or not.
  8. equal parts of starch (flour) & fat used for thickening sauces.
  9. vegetable pod used in gumbos
  10. thickened stock.
  11. sweetener made from sap drained from various palm
  12. French for sweet & sour.
  13. a lightly sweet whole milk swiss cheese with a golden rind.
  14. a green fruit with a dark green skin and a pit, used in guocamole.
  15. Radiators
  16. Queensland nut
  17. to remove the vein found in the back of shrimp
  18. the presentation of hot and/or cold foods, displayed on a table for the guest to serve them self
  19. means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
  20. Italian for vinegar.
  21. Buckwheat grouts
  22. type of beer stronger than lager and more bitter due to the hops.


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