Sentences with phrase «adds ginger spice»

Duvall adds ginger spice to even the blandest of concoctions, as he proved last year as Robert E. Lee in the otherwise God awful GODS AND GENERALS.

Not exact matches

Arabs established Morocco as a major port - of - call and introduced many spices such as cinnamon and ginger as well as the Persian love of adding fruit and honey to meat dishes.

This is the drink I'll be making with it this year, with all the foundations of a Moscow Mule — ginger, lime, mint, plus some warming winter spices to add a bit of interest and a holiday spark.

They add soy and fresh or ground ginger, Asian five - spice powder, lemon juice, rice vinegar, and molasses, and come up with delicious, fresh fruity - flavored sauces.

I just made raisin spice cookies by replacing molasses for honey, adding cinnamon and ginger, and pressing raisins in instead of chocolate chips!

Cook for a few minutes until softened and add the garlic, ginger, spices and salt.

The ginger adds a little spice, the vanilla warms things up, and the lime adds a...

After straining out the ginger, keep this very potent «ginger juice» in the fridge and add to orange or pineapple juice to spice it up, or pour a bit in your tea.

You can also add in ginger powder for a kick, but the traditional spice comes from aji amarillo chile peppers.

If you add cinnamon / nutmeg / ginger / cloves as well it makes a lovely pumpkin spice bread.

Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter.

With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon of white or black ground pepper or a 1/4 cup of finely diced crystallized ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).

Lastly, I love, love, love Christmas spiced buttercream — just add in some cinnamon, nutmeg, ginger and cloves and you've got a yummy, spicy buttercream that goes great with gingerbread cake.

This recipe is mild enough for kids, but you can spice it up by adding dried chili flakes, ginger, and / or a squirt of sriracha.

I also drained the mango salad and added it to the pan that I fried the shrimp in and added water, cornstarch and a dash of Victoria's Citrus Ginger spice, salt and pepper.

I like to add more spices: fennel, ground ginger, pinch of chili and marjoram.

Next add in the minced garlic and ginger along with the spices.

Some common variations are adding a green chili for some spice or ginger, asafoetida (hing), curry leaves and black pepper.

I've made it many times, and I've experimented with adding different quantities of spices, adding ginger, and using different kinds of nut butters.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

I've also taken to spicing it up with ground ginger, cardamom, cinnamon, and spiking the egg white mix with a dash of orange essence and vanilla extract and also add maple syrup for more flavor.

Added a hearty shake of pumpkin pie spice (GINGER, nutmeg, allspice, cinnamon).

Add in warming spices like ginger, cinnamon or cardamom for that perfect accompaniment to tea or coffee.

We're talking innovative add - ins like curry, ginger, togarashi spice, edamame, Herbs de Provence, and caramelized onions.

I added baking soda, baking powder, kosher salt, and then the spices, quadrupling the cinnamon, doubling the nutmeg, and increasing the ginger by half.

Substitutions / additions: Pamela's gluten - free baking mix for the almond flour, cut the spices and added some ground ginger, cut the baking soda by 1/2 --- and they're spot on.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessaadd all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessaAdd more water if necessary)

I added cinnamon but you can go down the ginger root, cardamon, maybe some orange zest or juice, just add a pinch of the spice you fancy and get experimenting!

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

My favorite is to do un-sushi for when I'm feeling lazy or sluggish and / or don't want the rice: I finely chop a bunch of raw veggies, add some ginger, lemon, soy sauce, or other spices, mash an avocado into it, add some salt, slap the whole thing in some nori, roll it up, and call it good.

Add in the chili bean paste, ginger, garlic, and optional Sichuan peppercorns and continue to cook until you can smell the aroma of the spices.

Ginger and Mace add a little extra spice so I also include those in my mix.

Fry ginger paste in a cooking pot and also add spices (roasted coriander powder, black pepper powder, green chilies)

Add sweetened condensed milk, spice mix, ginger and salt.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Future add - ins / ons: Sea salt — would be lovely with cashews, ginger & apricots Figs — additional spices too like nutmeg & allspice

I used 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and a dash of ground cloves (to approximate pumpkin pie spice) and added ~ 1/2 cup of Enjoy Life dark chocolate chips instead of the cacao nibs — everything else remained the same.

Add the garlic, ginger and spice blend.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Note that I opted to spice the pie filling only with cinnamon and ground ginger, but you could also add a bit of ground cloves or nutmeg, if you like.

They had a deep, wonderful pumpkin flavor with spice undertones (I also added a pinch of ginger), I replaced the oil with butter (salted); the batter looked a little separated but baked perfect.

Add the spices, ginger, vanilla and pepper, and then stir to remove any lumps.

Add garlic, ginger, and spices and cook another two minutes.

Add on: mix 1 tbl hemp hearts, 1 teaspoon sweetener of choice, and sweet spices of your choice (I like 1/2 tsp cinnamon, a pinch of cloves, and 1/8 tsp ginger, then layer hemp spice mix with oatmeal, reserving some to sprinkle on topReplyCancel

These are very similar to Swedish pepparkakor, or ginger thins — they're not as dark and spicy as American style gingerbread, but rather a little lighter in color and in the spices added.

This year, I decided to add a little bit of my Asian heritage to the dessert — the aroma of ginger and five spice.

To make the spice infusion, in a small saucepan, add a fat strip of orange zest, water, lavender, Sichuan peppercorns and ginger.

Then add the cinnamon sticks, ginger, cumin, turmeric and cayenne, cook and stir until spices are fragrant.

If your adventure is on the longer side, also consider dried fruits, like these Ginger & Cinnamon Spiced Dried Pears, or opt for a naturally sweetened store bought option for added ease.

In the Chicken add Yogurt, red chilli powder, all spice powder, ginger garlic paste, black pepper powder, tandoori masala powder and orange food colour marinate in the refrigerator for 2 - 3 hours.