379 brown tea Recipes

fresh salmon or 1 kg sea trout, in fillets or steaks,boned but skin on, brown sugar, white wine vinegar, water, dried dill leaves or 1/4 tsp dill seed, black pepper , ground in mortar and pestle with, dried kaffir lime leaves or 1 finely sliced fresh kaffir lime leaf, sea salt, rice, any kind ., brown sugar, tea leaves (earl gray, formosa, green tea or whatever you have)

boneless skinless chicken breasts, raw brown rice, brown sugar, earl grey tea bags (remove tea and discard bags)

sichuan peppercorns, coarse salt, a 3- to 3 1/2-lb chicken, loose lapsang souchong tea or tea removed from 11 tea bags, dark brown sugar, asian sesame oil for brushing chicken

milk, brown sugar, cinnamon stick, freshly brewed black tea, heavy cream , whipped, ground cinnamon, for garnish

black tea, boiling water, raisins, golden raisins, golden brown sugar, chopped candied orange peel, egg, beaten to blend, all purpose flour, baking powder, salt, ground cinnamon, ground all spice, unsalted butter, room temperature

tea bags, ground cinnamon, ground ginger, ground allspice, water, milk, brown sugar, refrigerated french vanilla non-dairy coffee creamer, ground nutmeg (optional)

brown sugar (or honey), instant tea (unsweetened or no flavoring), ground cinnamon, ground cardamom, ground ginger, low-fat milk, vanilla (optional)

salt, szechuan peppercorns, chicken, black tea leaves, brown sugar, sesame oil , for finishing

muscovy or moulard duck breast halves with skin, chinese rice wine (preferably shaoxing) or medium-dry sherry, soy sauce, asian sesame oil, grated (preferably with a microplane rasp ) peeled fresh ginger, sichuan peppercorns, kosher salt, loose black tea leaves, rice, dark brown sugar, cinnamon stick, broken into small pieces, vegetable oil

tea bags, boiling water, cranberry juice, apple cider, brown sugar, cinnamon stick, ginger

shortening, butter, softened, light brown sugar, eggs, all purpose flour, teas. salt, teas. baking powder, evaporated milk, teas. vanilla extract, brown sugar glaze, butter, light brown sugar, evaporated milk, powered sugar, teas. vanilla extract

tea bags, family size (or 9 small bags), water (96 oz), ground cinnamon, pineapple juice, frozen orange juice, thawed, lemon juice, splenda brown sugar blend

tea bags, ground cinnamon, ground ginger, ground allspice, water, milk, brown sugar, refrigerated french vanilla nondairy creamer, topping and ground nutmeg , optional

whole cleaned duck (preferably peking where the breasts are larger), ginger root, crushed, spring onions, cassia cinnamon, preferably chinese, sichuan red peppercorns, maltose sugar or honey, kosher salt, fine chinese black tea (darjeeling, ceylon are fine substitutes), saltpeter (optional but in original recipes ), water, enough to just cover duck in bath, sesame / vegetable oil , for basting, camphor wood ( chips are fine) other types of wood such almond can be used), brown sugar, dried tea twigs , optional

glayva scotch liqueur, dark creme de cacao, honey or 1 tbsp brown sugar, unsalted butter, tea bag, boiling water

whole chicken, ground szechwan peppercorn, salt, fivespice powder, black tea leaves, brown sugar, raw rice, chunks fresh ginger, orange zest, sesame oil, scallion brushes

dark brown sugar, strong brewed tea, dried currants, raisins, golden raisins, candied orange peel, rum extract, margarine, melted, egg, lightly beaten, all-purpose flour, baking powder, grated lemon rind, ground cinnamon, salt, ground nutmeg, ground mace, vegetable cooking spray

tea, mixed dried fruit, self raising flour (or plain flour and 1 tsp baking powder), mixed spice, salt, egg, light brown sugar