Foods II-Crossword

cooked dish of kernels of corn mixed with shell beans, lima beans, green and red sweet peppers
stew of beef or veal, and vegetables, paprika,m and other seasonings
cooked rice with ham, sausage, chicken or shellfish, herbs, spices,and vegetables such as tomatoes, onions, and peppers
a stew or thick soup, made with chicken or seafood, greens and okra
nutritious starches from the roots, source of Topioca
Mexican cooked sauce made with chilies
turnover or pastry mold filled with chopped or ground meat, vegetables, fruit, and usually baked or fried
pork sausage spiced with garlic, peppers, juniper berries, and smoked and fried
any bean used for the seed for food in Mexico
unsweetened batter of flour, salt, eggs, and milk, baked under meat as it roasts to catch the drippings or baked separately in small amounts of meat drippings
pudding made of liver, heart, of a sheep or calf minced with suet and oatmeal, and boiled in the stomach of an animal
Irish dish made from cabbage, kale, or other greens, and potatoes mashed together
long, narrow loaf of French bread
buffet meal of varieties of hot and cold meats, cheeses, salads, and casserole dishes
dried cod tenderized by soaking lye then rinsed off before cooking
pork belly cured with salt, pepper and other spices, and air-dried up to four months
sauce made with basil, pine nuts, olive oil, Parmesan, served hot or cold over pasta, fish or meat
dumplings made from potatoes, flour, semolina
layers of sauteed eggplant and ground lamb, covered with custard sauce, grated cheese, and tomatoes, onions, and cinnamon
small dough envelope filled with mashed potato,meat, cheese , or vegetable, crimped to seal edges, then boiled or fried
rich pastry cooked into oval shape with a flaky texture, fruit filled, cream cheese, chocolate fillings and nuts.
smoked sausage of coarsely chopped pork and beef flavored with garlic and spices
rice cooked in a meat or poultry broth
pancakes made with yeast either white or buckwheat flour, and served with caviar and sour cream
roe of sturgeon, served as an appetizer
pungent dish of vegetables, onions, meat, or fish
a sauce made from lentils and spices usually to put on rice
a sauce or relish, compounded of sweet and sour ingredients, fruit, herbs, and spices
cylindrical clay oven , fired on high to heat wood or charcoal, where foods are baked such as meats and bread
small dumplings either steamed or fried and filled with meat, vegetables, seafood, and condiments
raw fish cut into very thin slices
a paste made of grounded sesame seeds
dry-rubs, marinates, and dressings
vegetable gold, from a purple showy flower called a crocus
a large, heavy Native American cooking pot with conical lid