CrossFood 54

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1    2      34
B A T H B U N P C
  5           
A A L F A L F A
67              8     
A B A R N B R A C K U P S
        9           
L I I A B ¬ T A R D E
    10                   
A S B R U N O I S E L S I
           
C Q A H E N
11        12        1314
A K U L E R A G O U T F
      15   
R E A B A P
  16            17   
T A B R U Z Z E S B G
         
E G I L G
1819      20  21             
B A N N O C K F L E U R O N S
      22         
M E H Z E S T S T
23        24
B C L E P A
25               
P O A C H L M O L
        2627  28    29 
I U O I W A X O U N C E
30  31         
A L A R S B N A
    32    33 
E C Z E A A L
      34          35    36
M E I B R O I L U K A R O
  37               
O T A R T A O J V K
      38                   
N O I B A N A N A B U D O R
         
O A E S A

Across

  1. English sugar coated yeast bun studded with candied friut.
  2. fine stringy fiberous sprouts are grown for salads and sandwhiches.
  3. Irish bread made with candied fruit peel, currents, and raisins.
  4. loaf of bread slightly larger than a baguette.
  5. a fine, uniform dice used mostly for vegetables.
  6. salted and dried Hawaiin fish. also known as bigeye scad.
  7. stew
  8. Scottish breakfast roll.
  9. Italian dishes with hot chiles.
  10. Scottish cake made with oatmeal and barley.
  11. small pastry garnishes.
  12. rind of citrus fruit
  13. cooking method using a flavored liquid heated to just under the boiling point.
  14. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  15. measuring volume and weight in imperial format, abbreviated to oz.
  16. The style of
  17. to cook using heat radiated from one area.
  18. corn Syrup
  19. pastry filled with fruit, may be covered or not.
  20. the bud of certain varieties of banana plants used in salads.

Down

  1. All-purpose flour
  2. Potatoes
  3. principal nitrogenous part of milk
  4. fresh fish poached in a courtbouillon.
  5. Each item priced separately
  6. a smooth creamy soup made with the shells and meat of shell fish.
  7. Buckwheat grouts
  8. measuring volume in imperial format, also known as T or Tbsp.
  9. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  10. Italian for lamb.
  11. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  12. a greyish green powder made from unripe mango
  13. the clothing or lining to mold aspic or ice cream.
  14. to cook in agitated liquid over medium to high heat.
  15. type of beer stronger than lager and more bitter due to the hops.
  16. muscle used in Chinese & Japanese cooking
  17. California Avocados
  18. Japanese for dressed food.
  19. Italian for vinegar.
  20. Bridegrooms
  21. French for with juice best known when serving the juice of the beef with prime rib.
  22. a rich yeast cake soaked in brandy or kirsch.
  23. vegetable pod used in gumbos


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