CrossFood 30

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123  4      5
J Z E N Z Y M E S
  67     
I A L E I P
      8        9   
C N I Y E A S T P T I
10                11      12   
A B S I N T H E T D U R I A N C
             
M S R R R P Y
13          14              15
A P E E E B B A G U E T T E S
           
S A ¿ E R E
16        17      1819   
R I C E R B A B A B A I A
          20     
E U A U N T A R T
2122             
C U R D E C T A I
  23                  2425 
M A N T O J I T O S F A L A
26      27         
C A N A P Š A E A E
    28               
M I A B R U Z Z E S N
    29     
I L O M I T
30        31  32       
K A R O K C I B R O I L
  33               
F T R E A C L E A L
34      35       
K A L K H E R B S
36          37   
Q U A H A U G O O
    38           
S R R A M E K I N
  39         
H W A S A B I
40          41             
A G A V E M E M U L S I F Y

Across

  1. a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
  2. leavening agent
  3. a green bitter tasting liqueur made from wormwood & herbs
  4. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  5. a soft cookie made with sour cream and sugar.
  6. a French bread longer than a vienna loaf.
  7. a vegetable
  8. a rich yeast cake soaked in brandy or kirsch.
  9. pastry filled with fruit, may be covered or not.
  10. the coagulated product from soured milk, also used in the making of cheese.
  11. Mexican for little whims or appetizers.
  12. The style of
  13. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  14. Italian dishes with hot chiles.
  15. corn Syrup
  16. to cook using heat radiated from one area.
  17. a direct by-product of sugar cane produced when making mollasses,
  18. variety of flavored plant leaves.
  19. Alantic Coast clam
  20. Small shallow baking dish
  21. Japanese horseradish
  22. used in the making of Tequila
  23. the process of blending ingrediets mechanically in a high speed blender or whipping egg yolk or cream.

Down

  1. 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.
  2. rind of citrus fruit
  3. Bridegrooms
  4. terminology used for food with a hot sensation, also known as fire or hot.
  5. taste like liquorice, sweet & minty. Also known as Sweet Cumin.
  6. measuring volume in metric format.
  7. (Spanish) Wild mint
  8. to mince or mash and/or force through a sieve.
  9. French term for a light alcholic beverage comsummed before a meal.
  10. rare papaya hybride indiginous to Equidor.
  11. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  12. a thick tangy milk produced from the liquid left over after making butter.
  13. bean sweet flavoured dried red and white bean.
  14. Japanese word for delicious
  15. widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
  16. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  17. vegetable pod used in gumbos
  18. Unit of heat
  19. two legs of lamb or a large cut of beef.
  20. Buckwheat grouts
  21. measuring weight in metric format.


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