|
|
|
5
|
Type of stock taken from beef
|
|
7
|
First Ingredient of Chili Sauce
|
|
8
|
First Varieties of peppers used for hot sauce
|
|
9
|
Recommended for grilled meats, seafood, and vegetables
|
|
10
|
Type of stock taken from chicken
|
|
11
|
Type of stock taken from vegetable
|
|
12
|
Consomme
|
|
17
|
Other term of hot sauce
|
|
18
|
Other term of Brown Sauce
|
|
19
|
Other term of Blonde Sauce
|
|
20
|
Second Ingredient of Chili Sauce
|
|
|
|
|
|
|
1
|
Last Varieties of peppers used for hot sauce
|
|
2
|
A garnish that flavor and enhance appearance of soup
|
|
3
|
Other term of Yellow Sauce
|
|
4
|
Type of stock taken from fish
|
|
6
|
Creamy and rich soup
|
|
13
|
Second Varieties of peppers used for hot sauce
|
|
14
|
Other term of White Sauce
|
|
15
|
Other term of Tomato Sauce
|
|
16
|
Last Ingredient of Chili Sauce
|
|
|
|
