Boiled with ire
Crossword Clue

  • We have found 36 answers to crossword clue "Boiled with ire"
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AnswerCrossword Clue
SEETHEDBoiled with ire
ANGRILYWith evident ire
ANGRYAfire with ire
SEESREDIs imbued with ire
SYRUPFruit juice boiled with sugar
flummeriesoatmeal or flour boiled with water until thick
flankenbeef cut from the side and boiled with vegetables
jellysweet spread of fruit juice boiled down with sugar
NICOISEGarnished with tomatoes, hard-boiled eggs, black olives, and anchovies
colcannonpotatoes and cabbage boiled and mashed together with butter and seasoning
musha thick porridge made with cornmeal boiled in water or milk
furmitydish of hulled wheat boiled in milk and seasoned with sugar, cinnamon, and raisins
duffstiff flour pudding, boiled or steamed and often flavored with currants, citron, and spices
duffsstiff flour pudding, boiled or steamed and often flavored with currants, citron, and spices
frumentydish of hulled wheat boiled in milk and seasoned with sugar, cinnamon, and raisins
puddingsThe intestines of a pig or sheep stuffed with oatmeal, spices, and meat and boiled
lyonnaise(French) applied to boiled potatoes cut into small pieces, heated in oil or butter and flavored with onion and parsley
dumplingA small savory ball of dough (usually made with suet) that may be boiled, fried, or baked in a casserole
dumplingsA small savory ball of dough (usually made with suet) that may be boiled, fried, or baked in a casserole
coulibiacA Russian fish pie typically made with salmon or sturgeon, hard-boiled eggs, mushrooms, and herbs, in a puff pastry shell
teiglach(used with a sing. or pl. v.) confection consisting of small balls of dough boiled in a syrup of honey, sugar, and spices
sowens(used with a sing. v.) porridge made from oat bran or husks that have been soaked in water, slightly fermented, and then boiled
taiglach(used with a sing. or pl. v.) confection consisting of small balls of dough boiled in a syrup of honey, sugar, and spices
wontons(in Chinese cooking) a dumpling filled with minced pork and spices, usually boiled in and served with soup but sometimes fried as a side dish
wonton(in Chinese cooking) a dumpling filled with minced pork and spices, usually boiled in and served with soup but sometimes fried as a side dish
raclettedish made by heating a piece of cheese, as over a hearth, and scraping off the melted part onto a plate: served with boiled potatoes
ricersA utensil with small holes through which boiled potatoes or other soft food can be pushed to form particles of a similar size to grains of rice
haggistraditional pudding made of the heart, liver, etc., of a sheep or calf, minced with suet and oatmeal, seasoned, and boiled in the stomach of the animal
haggisesA Scottish dish consisting of a sheep's or calf's offal mixed with suet, oatmeal, and seasoning and boiled in a bag, traditionally one made from the animal's stomach
coulibiacsfish pie usually made with salmon or sturgeon combined with buckwheat, hard-boiled eggs, mushrooms, scallions, wine, herbs, and spices, and served in a brioche or puff pastry
pierogismall dough envelope filled with mashed potato, meat, cheese, or vegetables, crimped to seal the edge and then boiled or fried, typically served with sour cream or onions
pirogiessmall dough envelope filled with mashed potato, meat, cheese, or vegetables, crimped to seal the edge and then boiled or fried, typically served with sour cream or onions
pirogismall dough envelope filled with mashed potato, meat, cheese, or vegetables, crimped to seal the edge and then boiled or fried, typically served with sour cream or onions
kreplech(used with a sing. or pl. v.) turnovers or pockets of noodle dough filled with any of several mixtures, as kasha or chopped chicken livers, usually boiled, and served in soup
sushicold boiled rice moistened with rice vinegar, usually shaped into bite-size pieces and topped with raw seafood (nigiri-zushi) or formed into a long seaweed-wrapped roll, often around strips of vegetable or raw fish, and sliced into bite-size pieces (maki-
sushiscold boiled rice moistened with rice vinegar, usually shaped into bite-size pieces and topped with raw seafood (nigiri-zushi) or formed into a long seaweed-wrapped roll, often around strips of vegetable or raw fish, and sliced into bite-size pieces (maki-