43722 port ginger tamarind Recipes

fresh water fish or a white flesh fish, pork, finely sliced, tamarind, water, kraffir lime leaf, toufu , cut into cubes, mushrooms, salt and pepper to taste, sugar

tamarind pulp (see notes ), sugar, rice vinegar, soy sauce, hot sauce, salad oil, shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained, green onions, ends trimmed , cut into thin slivers

water, arborio rice, evaporated milk, cinnamon stick, fresh ginger (a coin shaped slice,peeled, about 1/2 inch thick), lime , juice and peel of (two 1 in wide strip of peel with none of the white), desiccated coconut (unsweetened ), salt, granulated sugar or 1 cup splenda granular, raisins (soaked in enough rum -malibu is good- to plump the , discard the rum not absorbed or add it tsp), sweetened flaked coconut, rum extract (ye may wish to skip this or alter the amount if ye have chosen to use the real stuff!), vanilla extract, ground cinnamon, shredded fresh lime zest

port wine, pilsner or dark beer, ground nutmeg, shredded swiss cheese, sourdough bread, cubed

low-salt chicken broth, ruby port, butter, diced, orange peel (orange part only), sugar, whole roasted chestnuts, seedless red grapes (about 14 oz), coarse kosher salt, chopped fresh italian parsley

superfine sugar, port, ice cubes, club soda, brandy, nutmeg

port wine, sugar, lemon rind , 2-inches each, lemon juice, black peppercorns, cinnamon stick, 3-inches, bartlett pears, peeled, cored, halved, fresh mint

water, tamarind pulp with seeds (see note ), vegetable oil, shrimp, shelled and deveined , shells reserved, red onions--1 coarsely chopped, 1 minced, tomato paste, cubed fresh pineapple (1/2-inch cubes ), jalapeno chile, seeded and minced, salt and freshly ground pepper

rice, tamarind, termeric, chana dal, peanuts, urid dal, mustard, jeera, curry leaves, whole red chillies

vegetable oil, onion, chopped, granny smith apple, unpeeled, cored, chopped, garlic cloves, chopped, ruby port, chicken stock or canned low-salt chicken broth, dried currants

turkey ; neck, gizzard and heart reserved for gravy base, butter, room temperature, more) canned low-salt chicken broth, tawny port, water, onion, coarsely chopped, carrot, coarsely chopped, granny smith apple, peeled, cored, coarsely chopped, gravy base, all purpose flour

onions, sliced, unsalted butter, chicken livers, halved and trimmed, all-purpose flour, olive oil, tawny port, minced fresh parsley leaves, hazelnuts, toasted and skinned (procedure follows) and chopped

firm-ripe bosc pears, unsweetened white grape juice, ruby port, sugar, green or white cardamom pods, smashed, cinnamon stick, water, fresh lemon juice, creme fraiche, well stirred

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment

port wine, balsamic vinegar, honey, chopped fresh thyme or 1 tsp dried thyme, chopped shallot (1 large), dijon mustard, extra virgin olive oil, salt , to taste, fresh ground pepper