CrossFood 67

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12            34
D S E M O L I N A B
5      6         
U D O N G U M B O A
  7              8      9
C C O L A N D E R A S P I C
10        11 
C A K E O G O
  12    13                14   
H T U R B I N A D O S U G A R M
15              16   
A P E E A O R S C U P
  17       
B P K L P O
  18          19  20       
L C R E O L E R C B A B A T
            21       
I R R D E E R H I N E
22            23 
S U E T T A D G T
        24    25 
S L U I P A P A S
26      27          28       
M I S O P A R C H M E N T M P
      29       
S T S B E A R D
30  31  32       
B A B K A K I C I
  33             
O L I A S O N A C
        34  35     
U S N R G I B S O N
36    37     
C I A O O R T
    38        39  40
A L T E A K L Z A B
      41             
R L I G L A Z E I I E
    42        43       
O O A L A R T S P I C E
44        45               
B A N O N V A P O R I Z E R

Across

  1. flour milled from durum wheat, similar to farina.
  2. Japanese wheat-flour noodles
  3. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  4. sizable straining device with large perforations.
  5. a clear jelly from meats, fish and poultry. AssaisonnČ: French for seasoned.
  6. flour a finely ground low protein flour.
  7. A raw sugar that has been steam-cleaned. The coarse crystals are blond in color and have a delicate molasses flavor.
  8. a soft cookie made with sour cream and sugar.
  9. measuring volume in imperial format (8 fluid ounces), also known as c.
  10. type of French, Spanish, Indian and African cuisine, originated in the gulf states of America, especially in Louisiana by the Acadians from Quebec.
  11. a rich yeast cake soaked in brandy or kirsch.
  12. This term refers to fine German white wines that are smooth, not too dry, relatively low in alcohol, have a delicate fragrance, and are often slightly effervescent.
  13. 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.
  14. Potatoes
  15. A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
  16. greaseproof paper used as a liner for cooking trays.
  17. hair-like byssus attached to oysters and mussles.
  18. Polish yeast bread
  19. thickening agent made from cream and egg yolk, used in sauces.
  20. This drink is identical to the Martini, except that it is garnished with a white cocktail onion.
  21. A beverage made by soaking leaves in hot water.
  22. a thin, usually sugar based liquid applied to a cake or tort.
  23. The style of
  24. flavors obtained from barks, roots, seeds etc...
  25. French lemon flavoured goat„s milk cheese cured in chestnut leaves.
  26. turn liquids into gasses

Down

  1. Any of several varieties of the hardy perennial herb from the buckwheat family
  2. Italian for sweet & sour.
  3. Scottish breakfast roll.
  4. stewed fruits.
  5. An elegant dry wine grown in northern Burgundy (France).
  6. sweetener made from sap drained from various palm
  7. frozen dessert on top of sponge cake frosted with meringue
  8. A sugar substitute that is said to be 180 times sweeter than sugar
  9. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  10. Any of various plants belonging to the mustard family
  11. to evaporate liquid by continued cooking.
  12. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  13. cousin of the peach
  14. a variety of endive with broad, slightly curved leaves
  15. a hearty stock made from seasoned beef or poultry.
  16. a larder filled with a wide range of foods originally grown in Alsace Germany.
  17. to cook using moisture and surrounded by dry heat.
  18. The dried and roasted pulp of a tropical tree sometimes used as a chocolate substitute.
  19. The ground-up byproduct that results from the production of tofu.
  20. Bridegrooms
  21. A low-alcohol beverage brewed from malted barley and


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