CrossFood 33

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12          34
B L E N T I L S B
  5      6      7
A C U P I A C E T O
      8     
S A F I L L E
9          1011             
M A S K I N G B A T O N A L U
    12               
A E A K U L E V M E F
  13         
T D L U E O L
  14              15     
I C O L A N D E R A R D A
16      17          18
W Z N R L I T R E Y L
19          20           
B A S T E T S T E A M S I
            21    22 
S N I A N O U D O N M
            23     
A N L O N G A P E E
24  25               
B I S Q U E T I D A V
          26    27
I P S   R B A B A
  28             
I O U N C E P R B
29          30               
S P I C Y T A N D O U I L L E
  3132       
E K B T S N A
3334            35 
W P O T A G E T B N
36            37          38
G H E E S K E B A N N O C K
  39           
I A C H E E S A
    40       
S E Z I T I R
41                  42       
K O S H E R S A L T L A I T O

Across

  1. widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
  2. measuring volume in imperial format (8 fluid ounces), also known as c.
  3. Italian for vinegar.
  4. the act of icing or frosting a cake.
  5. small sliced vegetables or French bread slightly smaller than a baguette.
  6. salted and dried Hawaiin fish. also known as bigeye scad.
  7. sizable straining device with large perforations.
  8. measuring volume in metric format.
  9. spooning fat or stock over food while baking to avoid drying out.
  10. to cook using the vapor produced when water boils
  11. Japanese wheat-flour noodles
  12. a soft cookie made with sour cream and sugar.
  13. a smooth creamy soup made with the shells and meat of shell fish.
  14. a rich yeast cake soaked in brandy or kirsch.
  15. measuring volume and weight in imperial format, abbreviated to oz.
  16. terminology used for food with a hot sensation, also known as fire or hot.
  17. smoked spicy sausage made with pork chitterlings and tripe
  18. refers to the French word soup.
  19. clarified butter with no milk solids
  20. Scottish cake made with oatmeal and barley.
  21. a bright red tropical fruit containing three large black seeds.
  22. Bridegrooms
  23. a pure sea salt with larger flakes than regular table salt
  24. (French) Milk

Down

  1. middle eastern long grain rice with nut-like flavour and aroma.
  2. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  3. Switzerland cheese rich semi-soft tasting like gruyËre.
  4. flour a finely ground low protein flour.
  5. ice cream on top of pie
  6. (French) Egg
  7. a mixture of dextrose and levulose.
  8. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  9. a sauce made with butter then browned with lemon juice.
  10. unit of twelve.
  11. a paste made with blanched ground almond, sugar and glycerin.
  12. Japanese horseradish
  13. a small round citrus fruit that turns yellow when ripe
  14. also known as sodium chloride
  15. (French) Lamb stew with root vegetables
  16. flavors obtained from barks, roots, seeds etc...
  17. French for in white.
  18. foods prepared and handled according to Jewish religious customs.
  19. to cook surrounded by dry heat.
  20. mixing tool
  21. from the mint family this green leafy herb is used in
  22. corn Syrup


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