puree of stewed apples usually sweetened and spiced krzyżówka

a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables thin unleavened pancake made from cornmeal or wheat flour a flour tortilla folded around a filling made of fermented honey and water dry red wine made from a grape grown widely in Bordeaux and California wine from muscat grapes fresh leaves (or leaves preserved in vinegar) used as seasoning flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna fuzzy brown egg-shaped fruit with slightly tart green flesh sweet aromatic grape used for raisins and wine large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C cheeselike food made of curdled soybean milk very wide flat strips of pasta spaghetti served with a tomato sauce pasta in the form of long strings