CrossFood 61

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1    234567        8
S U E T Y H B A C E R O L A
    9               
C A A S A D E R O A G
            10   
A R M R A L B A P
  1112          13      14   
L T A T S O I T F R A P P E R
         
D P N V U
15  16        17       
A P T A B L E S P O O N
        18
G L T C B
19        20  21     
B R I N E G E G H E E
    2223           
O J D D U R I A N U
          24       
D A R R K L I T R E
  25        26   
O A C H E E K T R
27        28            29     
A L E K D A N A S A Z I Z E S T
           
C S G R R M
  30              31     
E E N G R O U T E C A K E
   
A N
323334            35 
H A U N A T U R E L I
36            37    38
S W E A T D I S T E W
      39   
A R O B M H
  4041      42          43 
U B A N O N B A T T E R W I
      44       
C L B L A K S A
  45                       
E A L F E D O S A U C E X K

Across

  1. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  2. a small West Indies deep-red
  3. Mexican white cheese made from cows milk.
  4. Scottish breakfast roll.
  5. spoon cabbage
  6. partly frozen syrups or creams etcÖ
  7. measuring volume in imperial format, also known as T or Tbsp.
  8. a salty liquid used as a preservative.
  9. clarified butter with no milk solids
  10. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  11. measuring volume in metric format.
  12. a bright red tropical fruit containing three large black seeds.
  13. type of beer stronger than lager and more bitter due to the hops.
  14. bean sweet flavoured dried red and white bean.
  15. rind of citrus fruit
  16. foods baked in pastry.
  17. flour a finely ground low protein flour.
  18. French for served natural or un-cooked.
  19. slowly cooking over low heat, covered.
  20. cooking vegetables and meat or poultry for long period of time in a covered pot.
  21. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  22. un-cooked mixture made with flour, eggs and milk.
  23. an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
  24. Sauce made with butter, cream and grated parmesan cheese;

Down

  1. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  2. pastry filled with fruit, may be covered or not.
  3. Sweet potato
  4. All-purpose flour
  5. rapidly stir.
  6. California Avocados
  7. a gelatinous product of certain seaweeds
  8. brandy made from apple cider.
  9. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  10. Italian for sweet & sour.
  11. thinely sliced or ground seasoned uncooked lean meat
  12. a quick thickening agent composed of flour and butter added to sauced at the last minute.
  13. sweetener made from sap drained from various palm
  14. to lightly coat food with flour, cornmeal or breadcrumbs.
  15. corn Syrup
  16. variety of flavored plant leaves.
  17. Japanese wheat-flour noodles
  18. a small round citrus fruit that turns yellow when ripe
  19. thickened stock.
  20. mixing tool
  21. a rich yeast cake soaked in brandy or kirsch.
  22. The style of
  23. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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