Sentences with phrase «ginger syrup in»

You can get the recipe for the ginger syrup in my Ginger Tea Latte post!

honey - ginger syrup in a cocktail shaker filled with ice.

Not exact matches

To make the sauce, combine the miso, vinegar, oil, ginger, and maple syrup in a small bowl.

The syrup is surprisingly versatile... drizzle some into your tea, lemonade, or use it in place of simple syrup in your favorite cocktail to give it some Asian flair (a ginger lemongrass mojito sounds pretty fab).

A combination of maple syrup and blackstrap molasses insures that you get some sweetness in each bite and when combined with the ginger kick it's a nice flavor contrast for the win.

Big hugs and kisses xxx rika@vm recently posted... Pure Ella's Virtual Baby Shower: Sweet Potato Dumplings in Ginger & Jasmine Syrup (Tang Yuan)

There are many traditional English recipes, some very old, using either crystalized ginger, or ginger preserved in syrup, mostly in cakes and biscuits, as well as the ginger beer.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Candied ginger — Candied ginger is thinly sliced ginger that has been cooked in a sugar syrup until it becomes sweet and tender.

In a small bowl whisk together the ginger, vanilla and remaining 1 tablespoon maple syrup and set aside.

In a small bowl, vigorously whisk together the rice vinegar, tamari, maple syrup, sesame oil, and ginger.

If you want to store the candied ginger in the syrup, simply pour the contents of the pot into a glass jar to cool.

In a small jar, combine lime juice, olive oil, sesame oil, salt, maple syrup, and grated ginger.

Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup.

MIX the oats, almonds, pepitas, walnuts, pumpkin purée, maple syrup, vanilla extract, pumpkin spice, nutmeg, ginger, oil, and sea salt in a large bowl until well combined.

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).

In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

In a medium bowl, combine the apricots, rice malt syrup, lemon juice, vanilla extract, ginger and cardamom powder.

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

1 (1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

The Ameri - Can ™ Mule is Red Robin's unique take on a trendy Moscow mule cocktail, made with Tito's ® handmade vodka, Stirrings ® ginger liqueur, simple syrup and fresh lime juice over soda water, stirred in a collectable copper - colored can.

In a bowl, combine the syrup, teriyaki sauce, green onions, ginger and garlic powder; pour half of the marinade over the pork, reserving the rest.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, pumpkin pie spice and salt in a large, heavy bottomed sauce pan.

In this case, they are coated in soy sauce, ginger, a little curry powder, some chilli sauce and a dash of maple syruIn this case, they are coated in soy sauce, ginger, a little curry powder, some chilli sauce and a dash of maple syruin soy sauce, ginger, a little curry powder, some chilli sauce and a dash of maple syrup.

Place white sweet potato, pureed orange sweet potato, maple syrup, ginger, sea salt, and vanilla in a food processor, blending until smooth.

Watch over your baby and cook down the sugared ginger strips on low simmer until the ginger looks like it is bathed in a golden syrup.

Add all the ingredients for the sauce except for the corn syrup in another pot: 1 1/2 cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2 pinches of ginger powder.

My ultimate go - to is a quinoa bowl with a ginger - sesame dressing — I just lightly sauté whatever veggies I have on hand, brown some tofu or tempeh or throw in some beans, and toss with a bunch of quinoa and my favourite dressing (roughly equal parts maple syrup, soy sauce, and lime juice to two parts tahini, some grated ginger and garlic, and cayenne to taste).

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.

In a small bowl, whisk the miso paste, maple syrup, water, vinegar, ginger and optional red pepper flakes until smooth.

I would not recommend substituting a different sugar in the ginger and cardamom syrup.

To make the icing, combine the butter with the golden syrup and ginger in a small saucepan.

In the same bowl, add egg, grated ginger, maple syrup, almond milk and vanilla.

«Grill wild salmon fillets marinated in a bit of soy sauce, sesame oil, pure maple syrup, fresh ginger, and garlic for an Asian flare.

Stir together applesauce, maple syrup or honey, vinegar, cinnamon, ginger, sage and red pepper flakes and pour over the pork roast in the slow cooker.

In a large mixing bowl, combine the orange juice, water, oil, sugar, maple syrup, vanilla, salt, cinnamon, nutmeg, ginger, clove, lemon zest, and carrots.

Kris of 80 Twenty (Cilantro Jalapeno Hummus) / / Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) / / Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie) / / Cara of Fork and Beans (Lemon Blackberry Cupcakes) / / Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea) / / Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes) / / Ashley of My Heart Beets (Artichoke Hummus) / / Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) / / Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) / / Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup -LCB- Tang Yuan -RCB--RRB- / / Richa of Vegan Richa (Dark Chocolate Silk Pie) / / Gabby of The Veggie Nook (Lemon Poppyseed Truffles) / / Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut CreaIn The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea) / / Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes) / / Ashley of My Heart Beets (Artichoke Hummus) / / Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) / / Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) / / Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup -LCB- Tang Yuan -RCB--RRB- / / Richa of Vegan Richa (Dark Chocolate Silk Pie) / / Gabby of The Veggie Nook (Lemon Poppyseed Truffles) / / Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Creain Ginger and Jasmine Syrup -LCB- Tang Yuan -RCB--RRB- / / Richa of Vegan Richa (Dark Chocolate Silk Pie) / / Gabby of The Veggie Nook (Lemon Poppyseed Truffles) / / Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream)

In a small mixing bowl whisk 2 tablespoons of the maple syrup, the molasses, mustard, ginger, cloves and 1/2 teaspoon black pepper.

When squash is just finished baking, whisk cider, soy sauce or tamari, maple syrup, chili paste, cider vinegar, ginger, garlic and cornstarch together in a small bowl.

Marinate them in Braggs (low sodium soy sauce), maple syrup, grated ginger, garlic, miso paste, and 2 - 3 scant drops of sesame oil.

2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth.

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken into small pieces 1 - 2 cocoa beans bashed up into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)

In a medium - size saucepan, combine the frozen blueberries, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract, zest of 1 lemon, juice of 1/2 lemon, and 1/2 teaspoon ground ginger.

Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl.

Combine the agave or syrup in a medium mixing bowl with the cinnamon, ginger, chili powder, salt, and nutmeg.

1.5 cups of raw cashews soaked overnight in cold water 1 cup of pumpkin puree 1/4 cup of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt

8 - 9 Large Apples (peeled, cored and sliced) 3 Tablespoons Organic Corn Starch 1 Tablespoon Ground Ginger 1 Tablespoon Cinnamon 1 Teaspoon Ground Nutmeg 3/4 Cup AP Flour 1 Cup Pecans (crushed) 1 Cup Maple Syrup (split in halves) 1/2 Cup Cold Butter (plus 1 Tablespoon for greasing) 1 Cup Oats

Mix grated ginger, maple syrup, peanut butter, sodium soy sauce, and some warm water in a mixing bowl and whisk it together till the mixture turns smooth.