Crossfood3

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Across

  1. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  2. French brandy aged in oak casks for 40 years.
  3. Canadian lean smoked loin rolled in corn meal.
  4. various deep fried sweets, fritters etcÖ
  5. fresh fish poached in a courtbouillon.
  6. brandy made from apple cider.
  7. soak fruit in liquer
  8. dried chili with a light sweet flavour ranging from mild to pungent. also known as pablano chili.
  9. to cook in agitated liquid over medium to high heat.
  10. herbs and spices tied together, used in flavoring stocks, sauces and soups.
  11. Japanese wheat-flour noodles
  12. rapidly stir.
  13. frothy custard
  14. mixing tool
  15. Bridegrooms
  16. firm round root vegetable red in colour
  17. (French) Egg

Down

  1. Italian custard like dessert
  2. corn Syrup
  3. Rolled tacos
  4. bean sweet flavoured dried red and white bean.
  5. hair-like byssus attached to oysters and mussles.
  6. a soft cookie made with sour cream and sugar.
  7. 'in the style of Nice
  8. spoon cabbage
  9. rind of citrus fruit
  10. a rich yeast cake soaked in brandy or kirsch.
  11. a green fruit with a dark green skin and a pit, used in guocamole.
  12. bright green somewhat bitter aromatic leaf used in salads.
  13. California Avocados
  14. rare papaya hybride indiginous to Equidor.
  15. meats stewed or poached and served in a velvutÈ.
  16. a meal served during the time when breakfast and lunch are served.
  17. Alantic Coast clam
  18. oily paste of ground sesame seeds
  19. Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
  20. Japanese horseradish
  21. a smooth creamy soup made with the shells and meat of shell fish.
  22. (French) Milk


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