TO MAKE THE BRINE Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied
ginger in a large stockpot over medium - high heat.
Not exact matches
In a tagine,
large stockpot, or Dutch oven, whisk the ras el hanout,
ginger, cayenne, saffron, salt and pepper into half of the broth.
In a
large soup
stockpot add the chicken broth, chile pepper, jalapeño, lemongrass, red curry paste,
ginger, garlic, lime leaves and heat to boiling.