CrossFood 66

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123  4    5       
M S A U J U S B A B K A
6               
B A S M A T I O A
      7    8 
C F C S P I C Y
9          10         
A U L A I T V O D K A I
11         
G I N R Q N
    12  13  14   
D O T U A C O R N
15                            16
H A S E N P F E F F E R K L A F
             
L I A U O M R
17      181920       
U D O N C L P L R O I
  21                     
U G A L A N T I N E O N T
22                   
C A S E I N P I P S T
  23        24         
E B E E T I C O F F E E
  25       
S G R N U R
26      27           
A G E D A S H I G P S
28        2930
K U L L B H H
        31          32 
U C A E P O T A G E B O
      33         
M E T A O G R R N
    34      3536       
M I K A R O B O R A G E
37                     
E M P A N A D A T E N Y
    38     
L L C U R D
39                      40     
N O N R E A C T I V E F Y A M S

Across

  1. French for with juice best known when serving the juice of the beef with prime rib.
  2. Polish yeast bread
  3. middle eastern long grain rice with nut-like flavour and aroma.
  4. terminology used for food with a hot sensation, also known as fire or hot.
  5. French for with milk.
  6. A clear, colorless, almost odorless unaged liquor made from potatoes, and sometimes from corn, rye, or wheat.
  7. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  8. fruit of the oak tree.
  9. German stew made from rabbit
  10. Japanese wheat-flour noodles
  11. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  12. principal nitrogenous part of milk
  13. firm round root vegetable red in colour
  14. A bean beverage. Believed to have originated in Ethiopia
  15. Japanese dish of deep fried tofu.
  16. refers to the French word soup.
  17. corn Syrup
  18. This European herb has a flavor similar to that of cucumber.
  19. turnovers with dried fruit or sweet meat filling
  20. the coagulated product from soured milk, also used in the making of cheese.
  21. refers to materials which comes into contact with acidic foods and do not react to the acids, glass and stainless steel are examples.
  22. Sweet potato

Down

  1. tubular pasta
  2. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  3. Mexican style sour cream
  4. Scottish breakfast roll.
  5. This spice comes from the inner bark of a tropical evergreen tree.
  6. mayonnaise mixed with tomato puree and pimiento.
  7. A beverage made by soaking leaves in hot water.
  8. salted and dried Hawaiin fish. also known as bigeye scad.
  9. a type of sherry
  10. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  11. These are the sun-dried, then pickled buds of a bush native to the Mediterranean.
  12. (French) Milk
  13. utensil used for the application of icing & dough.
  14. measuring volume in imperial format (8 fluid ounces), also known as c.
  15. An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled
  16. type of beer stronger than lager and more bitter due to the hops.
  17. A sweet, clear liqueur that has been flavored with caraway seed, cumin, and fennel.
  18. variety of flavored plant leaves.
  19. The thick, sweet liquid made by bees from the nectar of flowers.
  20. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  21. A liquor distilled from wine or other fermented fruit juice and aged in wood
  22. a sweet juicy red berry from Hawaii.
  23. (French) Egg


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