Sentences with phrase «rice wine in»

Welcome drink & 2 bottles of rice wine in room upon arrival.

There are elements of these postpartum practices (the consumption of foods rich in iron) that are common - sensical, and there are others (tightly wrapping the belly with a postnatal girdle; consuming distilled rice wine in place of water; extremely limited exposure to the sun in the first month), the usefulness and safety of which are debated by the medical community.

Combine the ketchup, Sriracha, oyster sauce, soy sauce, tamarind paste and rice wine in a bowl; set aside.

To make the sauce, combine orange juice, soy sauce, brown sugar, and rice wine in a small bowl and set aside.

Rice vinegar — Rice vinegar is a vinegar made from fermented rice or rice wine in China, Japan, Korea, and Vietnam.

The front runner is Norwegian craft beer maker Nogne O, which invited a Canadian brewmaster to help create its sake and started production of the rice wine in 2010.

Not exact matches

Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl.

While sauce is reducing, in a separate bowl combine cucumber, carrot, onion and rice wine vinegar and toss to combine.

Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag.

In a small bowl, whisk together the rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper.

I cook one pound of pasta (spaghetti, capellini, or soba noodles), drain it, put it back in the pot with the following mix: 5 Tbs soy sauce, 2 Tbs each of rice wine vinegar, honey, and sesame oil.

Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt

Prep the rice, broth, shallot, a little wine, the lemon and possibly small pieces of seafood in 10 or 15 minutes, and then... thirty minutes of meditation in the company of a glass of wine and some music or conversation or John Stewart while stirring the pot.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholIn case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholin place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholin place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl.

Hi Haley, I'm actually not sure if my rice wine vinegar has sugar in it, but I can't imagine it would impact the taste terribly if it did.

In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar.

They are ready to eat in fifteen fast minutes and are flavoured with a deliciously easy dressing made from sesame oil and soy sauce with a dash of rice wine vinegar.

The alcohol in the rice wine is subtle and will be evaporated during cooking, but you can leave it out if it not accepted to your diet.

It uses rice wine vinegar, salt, sugar, and cucumbers, AND it produces pickles in almost no time.

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.

Combine rice wine vinegar, 1/2 cup of water, sugar and garlic clove in a small saucepot.

3 cloves garlic, minced 1 serrano chile pepper, minced (wear plastic gloves when handling) 1 1/2 Tbsp reduced sodium fish sauce 1 1/2 Tbsp sugar 1 Tbsp freshly squeezed orange juice 1 Tbsp rice wine vinegar 1/2 tsp chile paste (available in the ethnic food section of most supermarkets) 1 1/2 lb lg shrimp, shelled, deveined, and patted dry

You could try adding other things too, green onions, cumin seeds, masala, lemongrass... To deglaze the pan I like to use rice wine vinegar, infused vinegar or tamari but water works in a pinch.

Ever used rice wine vinegar in this one or does it fight with the dill?

I noticed that in the marinade ingredients you list 1/4 cup of red wine vinegar, but in Step 2 you say to use rice wine vinegar.

Add in black pepper, rice wine vinegar, sesame oil, and soy sauce, and stir until completely combined.

In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water.

Rice wine, ginger and spices bring out the best of the roast duck, and it's all ready in just 30 minutes.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Rice wine vinegar has a pure, not - too - acidic taste that tempers the sourness of the lime juice in this dressing.

In the the bowl of the food processor, combine juice / pump, honey, rice wine vinegar, scallions, garlic, and mustard.

Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil

To marinate chicken: Combine 2 teaspoons tamari (or soy sauce), 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl.

Meanwhile, stir together the remaining salt, rice wine vinegar, and water in a small bowl.

Mix the soy sauce, maple syrup and rice wine vinegar together in a bowl and add the tofu.

In a small bowl, combine the soy sauce, sugar, sesame oil, and rice wine vinegar.

In a bowl, toss the cucumbers with the rice wine vinegar and sugar.

Served this in crisp iceberg lettuce wraps with brown rice on the side.Made a slaw of carrots and purple cabbage and drizzled seasoned rice wine vinegar over it.

In a small bowl mix together, hoisin sauce, soy sauce, chili sauce, rice wine, and agave nectar and set aside.

To prepare stir - fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir - fry sauce aside.

Some of my dinner rotation staples: the risotto recipe on the back of the rice jar with some form of frozen vegetable tucked in along with the onion and white wine, done in 30 minutes while catching up on email / phone or loading / unloading the dishwasher.

Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar).

Side Dishes: Cabernet - Apple Slaw by Bella Eats Red Wine Spinach by Angie's Recipes Red Wine Cranberry Sauce by Alexandra's Kitchen Potatoes, Shanterelles & Shallots in Red Wine Sauce by Herbivoracious Stewed Kale and Tomatoes by Aggie's Kitchen Add a little red wine when cooking wild rWine Spinach by Angie's Recipes Red Wine Cranberry Sauce by Alexandra's Kitchen Potatoes, Shanterelles & Shallots in Red Wine Sauce by Herbivoracious Stewed Kale and Tomatoes by Aggie's Kitchen Add a little red wine when cooking wild rWine Cranberry Sauce by Alexandra's Kitchen Potatoes, Shanterelles & Shallots in Red Wine Sauce by Herbivoracious Stewed Kale and Tomatoes by Aggie's Kitchen Add a little red wine when cooking wild rWine Sauce by Herbivoracious Stewed Kale and Tomatoes by Aggie's Kitchen Add a little red wine when cooking wild rwine when cooking wild rice.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

-- I make your ginger fried rice at least once a week; — I also love fish / chicken picatta; — Brown rice pasta with spicy Italian turkey sausage with broccoli (or any veggie in season), garlic, parm, red pepper flake; — Mussels in white wine and garlic with either bread or linguini; — Linguini and clam sauce; — Homemade falafel — super easy — everything (chickpeas, cumin, garlic, onion, dill, egg, panko, lemon juice / zest) in the food processor over a salad or with pita with tzatziki and tahini dressing — Fajitas; — When i am feeling ultra lazy cheese, bread, wine with fruit (i call it the my parisian dinner)

Disclaimer here — we are produce farmers so we eat a ton of salad — my favorite is kale, mizuna and tatsoi tossed in rice wine vinegar and olive oil with fried eggs.

Wanting the topping to be refreshing and fairly pure in taste, with just a little complexity, I decided to go with just a splash of rice wine vinegar and a bare hint of hot red pepper flakes.