Get choked by as food
Crossword Clue

  • We have found 33 answers to crossword clue "Get choked by as food"
  • The Best Answer: 10/10
AnswerCrossword Clue
GAGONGet choked by, as food
EATFROMGet food out of, as a dog dish
SEGOLily used as food by Mormon pioneers
preyeranimal hunted as food by another animal
preyanimal hunted as food by another animal
preysanimal hunted as food by another animal
stewedcooked by simmering or slow boiling, as food
ambrosiasA fungal product used as food by ambrosia beetles
feedbecome nourished or satisfied or sustained as if by food
feedingbecome nourished or satisfied or sustained as if by food
baketo cook (as food) by dry heat especially in an oven
bogongdark-colored Australian moth, Agrostis infusa, used by Aborigines as food
bardiesbeetle larva of Australia, Bardistus cibarius, that bores into plants and is used as food by Aborigines
bardybeetle larva of Australia, Bardistus cibarius, that bores into plants and is used as food by Aborigines
beebreadbitter yellowish-brown pollen stored up in honeycomb cells and used mixed with honey by bees as food
muktukThe skin and blubber of a whale, typically the narwhal or the beluga, used as food by the Inuit
potherbsany herb prepared as food by cooking in a pot, as spinach, or added as seasoning in cookery, as thyme
potherbany herb prepared as food by cooking in a pot, as spinach, or added as seasoning in cookery, as thyme
tofusa soft food product prepared by treating soybean milk with coagulants (as magnesium chloride or diluted acids) called also bean curd
curdeda substance formed from the coagulation of milk by acid or rennet, used in making cheese or eaten as a food
tofua soft food product prepared by treating soybean milk with coagulants (as magnesium chloride or diluted acids) called also bean curd
souffleto make (food) puffed up and light, as by beating and cooking, adding stiffly beaten egg whites, etc.; make resemble a souffl├®
chametzfood forbidden for use by Jews during the festival of Passover, esp. a baked food, as bread or cake, made with leaven or a leavening agent
enrichimprove the nutritive value of (a food) by adding nutrients (as vitamins or amino acids) and especially by restoring part of the nutrients lost in processing enriched flour
muraenaany species of moray eel, esp of the genus Muraena (family Muraenidae), common in Mediterranean, tropical, and sub-tropical waters and prized as a food fish by the ancient Romans
pithosvery large earthenware jar having a wide mouth, used by the ancient Greeks for storing liquids, as wine, or for holding food, as grain, or for the burial of the dead
pithoivery large earthenware jar having a wide mouth, used by the ancient Greeks for storing liquids, as wine, or for holding food, as grain, or for the burial of the dead
gamekeeperperson employed, as on an estate or game preserve, to prevent poaching and provide a natural environment conducive to the propagation of game, as by thinning brush, scattering food after a snowstorm, and the like
hivesan allergic disorder marked by raised edematous patches of skin or mucous membrane and usually intense itching and caused by contact with a specific precipitating factor (as a food, drug, or inhalant) either externally or internally called also urticaria
dextrinsoluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for g
dextrinesoluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for g
dextrinessoluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for g
dextrinssoluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for g