FOODIES

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Across
  1. 4. PASTE USED IN PREPARING SOUPS AND OTHER FOODS MADE BY GRINDING A MIXTURE OF STEAMED RICE, COOKED SOYBEANS, AND SALT AND FERMENTING IT IN A BRINE
  2. 5. SHEET OF PAPER THIN DOUGH ROLLED UP WITH ANY VARIOUS FILLINGS AND BAKED
  3. 6. DEEP ORANGE-COLORED SUBSTANCE CONSISTING OF AROMATIC PUNGENT DRIED STIGMAS OF A WIDELY CULTIVATED CROCUS AND USED TO COLOR AND FLAVOR FOODS
  4. 8. ROUND PATTY OF CREAMED BROWN SUGAR CONTAINING PECAN MEATS
  5. 9. SMALL SWEET CAKE MADE OF A RICH EGG BATTER FORMED INTO TWISTED STRIPS AND FRIED BROWN IN DEEP FAT
  6. 10. CONFECTION FO CRUSHED ALMONDS OR ALMOND PASTE, SUGAR, AND WHITES OR EGGS THAT IS OFTEN SHAPED INTO VARIOUS FORMS AS ANIMALS OR FRUITS
  7. 12. SPINY-FINNED FISH WHICH IS WIDELY DISTRIBUTED IN TROPICAL OR TEMPERATE SEAS AND ESTEEMED AS FOOD
  8. 14. EDIBLE GREEN SEED OF A SMALL TREE OF SOUTHERN EUROPE AND ASIA MINOR
  9. 16. CONDIMENT CONSISTING OFDRIED FINELY GROUND PODS OF VARIOUS CULTIVATED SWEET PEPPERS
  10. 18. SMALL USUALLY SEEDLESS CITRUS FRUIT THAT HAS THIN LOOSE ORANGE SKIN AND SLIGHTLY ACID PINK-TINGED FLESH AND IS PROBABLY A HYBRID BETWEEN A TANGERINE AND A SOUR ORANGE
  11. 20. COLD DESSERT WITH ALTERNATING LAYERS OF FRUIT, SYRUP, ICE CREAM, OR WHIPPED CREAM SERVED IN A SMALL NARROW GLASS WITH A SHORT STEM
  12. 21. ROUND OR SQUARE OF RICH BAKING POWDER DOUGH FOLDED OVER A SAVORY MEAT OR CHEESE FILLING AND BAKED OR FRIED
  13. 22. ICE CREAM MADE OF HEAVY CREAM, SOMETIMES WITH MINCED ALMONDS, CHOPPED MARASCHINO CHERRIES, OR OTHER FLAVORINGS
Down
  1. 1. TEA THAT IS PARTIALLY FERMENTED BEFORE DRYING AND COMBINES THE CHARACTERISTICS OF BLACK AND GREEN TEA
  2. 2. A MUSH MADE FROM COARSE CRACKED BUCKWHEAT, BARLEY, MILLET, OR WHEAT
  3. 3. ANY OF VARIOUS AROMATIC HERBS USED AS SEASONINGS IN COOKERY
  4. 6. MEAT, SOYBEAN CURD, ONIONS, BAMBOO SHOOTS AND OTHER VEGETABLES COOKED IN SOY SAUCE, SUGAR, AND SAKE
  5. 7. PERENNIAL EUROPEAN HERB NOT NATIVE TO NORTH AMERICA AND CULTIVATED FOR AROMATIC FLAVOR OF ITS SEEDS
  6. 8. AN ORANGE AND SEVERRAL-SEEDED BERRY THAT IS EDIBLE WHEN FULLY RIPE AND ASTRINGENT WHEN UNRIPE
  7. 11. SOURDOUGH BREAD MADE OF RYE AND WHEAT FLOURS
  8. 13. SEMISOLID DRESSING MADE OF EMULSIFIED EGG YOLK AND OIL, AMONG OTHER INGREDIENTS
  9. 15. ANY VARIOUS SAVORY FOODS USUALLY SERVED AS APPETIZERS
  10. 17. LIGHT TO DARK GRAY CAVIAR FROM STURGEON OF A GENUS FOUND IN CASPIAN SEA THAT HAS VERY SMALL ROE
  11. 19. TURNOVER FILLED WITH MEAT
  12. 21. BEEF OR FOWL CASING STUFFED WITH A SAVORY FILLING AND ROASTED