CrossFood 68

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1    2  3456  7
P I L A F M P T A R T
  8    9   
L P O O T P O
1011                           
C H A N T I L L Y C R E M E E F
        12      13 
A P E T A G N E A U
14         
K A R O I G
  15                16
I C O N S U M M Š A C
17      18       
G I N G K I R S H
    1920 
A B S A E
2122                  2324     
B B E A C H P L U M N B A T O N
        25       
A L G O W A X L I
26      27           
B A B A S T E W S E N
          28 
K N T G A O B
29      30          31   
B A P Q T O N I C Z A K L
      32             
U C N T I A M A R I A
33          34     
A C H E E K M A A N
  3536             
T T D E X T R I N C
3738               
R O O T B E E R S D
        39         
E E M C M A I T A I
  4041             
U C P I C K L E I N
42            43       
S I F T U E U S T E A M
44               
P U R S L A N E O

Across

  1. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  2. pastry filled with fruit, may be covered or not.
  3. A French term that refers to dishes that are served or prepared with whipped cream.
  4. French for lamb.
  5. corn Syrup
  6. a stock prepared with egg then strained to produce a clear flavour-full broth.
  7. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  8. A clear form of brandy that is distilled from cherry juice and pits.
  9. wild dark purple tart plum grown in sandy soil along the Atlantic
  10. small sliced vegetables or French bread slightly smaller than a baguette.
  11. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  12. a rich yeast cake soaked in brandy or kirsch.
  13. cooking vegetables and meat or poultry for long period of time in a covered pot.
  14. Scottish breakfast roll.
  15. Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine,
  16. A dark-brown, rum-based liqueur from Jamaica that features a strong coffee flavor.
  17. a bright red tropical fruit containing three large black seeds.
  18. soluble gummy substance formed from starch by heat & steam
  19. soft drink created by fermenting a blend of sugar and yeast with various roots, herbs, and barks such as sarsaparilla and sassafras.
  20. An alcoholic beverage made from light and dark rums, syrup, curacao, and orange and lime juices
  21. A food that has been preserved in vinegar or a seasoned brine.
  22. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  23. to cook using the vapor produced when water boils
  24. A garden herb with a reddish green stem, thick leaves, yellow flowers, and a mild acidic fatty flavor

Down

  1. The style of
  2. A rich, dark reddish-brown Mexican sauce that is often served over poultry
  3. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  4. a soft cookie made with sour cream and sugar.
  5. A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
  6. utensil used for the application of icing & dough.
  7. A beverage made by soaking leaves in hot water.
  8. All-purpose flour
  9. A tasteless dried seaweed that is used as a thickening agent
  10. A grape of French origin that produces excellent white wines
  11. A liqueur made by steeping gin with crushed sloes
  12. bean sweet flavoured dried red and white bean.
  13. Polish yeast bread
  14. meats stewed or poached and served in a velvutÈ.
  15. type of beer stronger than lager and more bitter due to the hops.
  16. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  17. vegetable pod used in gumbos
  18. garnished with almonds.
  19. refers to the mixture of delicate leaves and herbs in salads.
  20. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  21. (French) Egg
  22. A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
  23. measuring volume in imperial format (8 fluid ounces), also known as c.


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