Welcome to Anagrammer Crossword Genius! Keep reading below to see if coddle is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on coddle.
coddle
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The answer CODDLE has 63 possible clue(s) in existing crosswords.
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The word CODDLE is VALID in some board games. Check CODDLE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of coddle in various dictionaries:
verb - treat with excessive indulgence
verb - cook in nearly boiling water
To cook in water just below the boiling point: coddle eggs.
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| A gentle way to cook an egg, it also means to pamper a person, especially a child |
| Pamper a person, or cook eggs gently in water without boiling |
| Possible Dictionary Clues |
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| To cook in water just below the boiling point: coddle eggs. |
| To treat indulgently baby. See Synonyms at pamper. |
| Treat (someone) in an indulgent or overprotective way. |
| Cook (an egg) in water below boiling point. |
| treat (someone) in an indulgent or overprotective way. |
| cook (an egg) in water below boiling point. |
| cook in nearly boiling water |
| treat with excessive indulgence |
| to cook food, especially eggs, in water just below boiling temperature: |
| to protect someone or something too much: |
| Coddle description |
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Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley and Guinness. * Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce.The dish is braised in the stock produced by boiling the pieces of bacon and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth. The onl |
| Related Answers |
|---|
| BABY |
| bassinet (down) |
| BEAU |
| BINGE |
| bottle (down) |
| CATERTO |
| CHILD |
| COSSET |
| DEAR |
| diapers (across) |