CrossFood 52

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1              23
A L B O N D I G A G
4  5      6 
B A R O N G N H
  7                   
E C O R I A N D E R E E
    8       
N M F U M E T
9        10       
A N I S E T T E O F
    1112           
E A O P E N F A C E
13  14    15      16
B E A T R L O O H A
  17               
P B A T T E R U A R
18              19       
P A E L L A V N Z I T I O
      20                 
A E T R O U L A D E S E M
  21    22       
P G H L S A L T A
      23    24 
A R C B O I L T
  25            26       
S K A S H A S A A I O L I
    27        28       
M A D E M I G L A C E C
29        30
B P T I R G
31      32    33     
A N A S A Z I B T A U
      34            35
P M A F R I T T E R S
36           
C U P B E E A
37    38     
S T E W H K U
39             
A R U G U L A C
40        41     
R O U X R B E E T

Across

  1. Spanish for meatballs usualy served in a tomato sauce.
  2. two legs of lamb or a large cut of beef.
  3. almost never cooked, it is used as a garnish or in salsa to make pico de gallo, it has a unique flavour and is used in small quantities, also known as Chinese parsley or cilantro.
  4. a concentrated stock added to sauces.
  5. licorice flavoured liqueur made with anise seed.
  6. ingredients of a sandwich presented on top of thee bread.
  7. rapidly stir.
  8. un-cooked mixture made with flour, eggs and milk.
  9. classic Spanish rice meat and seafood dish
  10. Bridegrooms
  11. rolled slices of pastry or meat stuffed with cheese.
  12. also known as sodium chloride
  13. to cook in agitated liquid over medium to high heat.
  14. Buckwheat grouts
  15. garlic mayonnaise.
  16. a stock made from browning beef and veal bones.
  17. bean sweet flavoured dried red and white bean.
  18. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  19. measuring volume in imperial format (8 fluid ounces), also known as c.
  20. cooking vegetables and meat or poultry for long period of time in a covered pot.
  21. bright green somewhat bitter aromatic leaf used in salads.
  22. equal parts of starch (flour) & fat used for thickening sauces.
  23. firm round root vegetable red in colour

Down

  1. Japanese for deep frying.
  2. clarified butter with no milk solids
  3. fermented coagulated casein of milk found in cheese.
  4. soft unripened cheese
  5. pastry filled with fruit, may be covered or not.
  6. measuring weight in imperial formal also known # or abbreviated to lb
  7. a soft cookie made with sour cream and sugar.
  8. sugar found in honey and fruits, also part of the invert sugar.
  9. plants that add flavour to food and beverage.
  10. cured lower part a long-jawed pig¥s cheeks served cold.
  11. Potatoes
  12. measuring weight in metric format.
  13. (French) Milk
  14. to sift.
  15. measuring volume in metric format.
  16. Scottish breakfast roll.
  17. sweetener made from sap drained from various palm
  18. a greyish green powder made from unripe mango
  19. Polish yeast bread
  20. thickened stock.
  21. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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