| LOBSCOUSE | A stew of meat, vegetables and hardtack (9) |
| BREWIS | Nfld. favourite, cod and hardtack: fish and ___ |
| CHOPSUEY | US Chinese dish of meat, vegetables and a thickened sauce (4.4) |
| SCOTCH | - broth, thick soup of meat, vegetables and barley (6) |
| DHANSAK | Traditional Indian dish of meat, vegetables and lentils (7) |
| PEPPERONI | Slices of meat, vegetable upon one (9) |
| CARBONADE | A black diamond; or, one of the words for a stew of beef cooked in beer (9) |
| CARBONADO | A black diamond; or, one of the words for a stew of beef cooked in beer (9) |
| POTPOURRI | Rip up root to make a stew of different ingredients (9) |
| CASSEROLE | Make a stew of turkey in Creole cooking |
| BREAKROOM | A ship's bakery or pantry where its "jack of the dust" prepared/stored hardtacks, loaves, sea biscuits etc (9) |
| FRICASSEE | Stew of meat in thick white sauce |
| STIRFRY | Dish of small pieces of meat, vegetables, etc, cooked rapidly in a wok or frying pan over a high heat (4-3) |
| SEARATION | Hardtack, perhaps? |
| SUKIYAKI | Japanese dish consisting of thinly sliced meat, vegetables and seasoning (8) |
| LASAGNES | Pasta dishes with meat/vegetables and a cheese sauce (8) |
| FAJITAS | Mexican dish of soft tortillas wrapped around fried strips of meat, vegetables, etc (7) |
| HASH | Diced cooked meat,vegetables and potatoes reheated (4) |
| POTTAGE | A stew of vegetables and meat (7) |
| DUNDERFUNK | A seafarer or sailor's name for a type of hardtack that combined ship's biscuit with molasses and was baked until brown in a pan as an attempt to make a pudding (10) |
