19894 stalk herbal tea tisane infusion Recipes

jasmine rice, sweetened condensed milk, tea bag, nuts or fruit, to accessorize if you so choose

fresh mint , lemon balm, or lemon verbena or 1/4 cup fresh lemon thyme, qt boiling water

stalks lemongrass , bruised, water, green tea, prepared, sugar

stalks lemongrass, water, green tea bags, sugar, ice cube, lemon wedge

tuna in water, mayonnaise, french dressing (preferably ott s), stalk green onion, chopped, chopped pecans, stalk celery, finely chopped

stalks rhubarb, cut into 3 inch lengths, water, sugar , to taste, mint , as garnish

stalks lemongrass, water, sugar or 4 tsp honey (very optional), fresh ginger, peeled 1/4 inch slices (optional)

stalks celery, cream cheese, peanut butter, raisins (or chocolate chips may be substituted)

stalks fresh lemongrass, loosely packed peppermint sprigs (see notes), plus 8 small sprigs or leaves, divided, honey (optional)

earl grey tea bags, brandy (or marsala), caster sugar, lemon zest, cinnamon stick, rosemary, soft prunes, soft dried figs, pot greek yogurt, vanilla pod

cooking oil, potatoes peeled, kosher salt, all-purpose flour, plus more for dredging fish, baking powder, kosher salt, instant green tea mix, cold brown beer, malt vinegar, tartar sauce , for serving, place in a large bowl with cold water.

green tea, freshly brewed and cooled, lime juice, freshly squeezed, simple syrup, infused with lime zest, gold rum, ice, lime wedges, dipped in sugar

jasmine green tea bags, kosher salt, two 6-oz boneless , skinless chicken breasts, cut into small bite-size cubes, diced red onion, mayonnaise, fat-free plain greek yogurt, sliced fresh basil, chopped fresh tarragon, white balsamic vinegar, sliced natural almonds, fruit-n-nut or rye bread, mixed baby salad greens

stalks fresh rhubarb, chopped, white sugar , or to taste, water, water, black tea bags, honey, white sugar

low-salt chicken broth, celery stalks, coarsely chopped, carrots, peeled, coarsely chopped, onion, halved, fresh rosemary sprig, neck , heart, and gizzard, reserved from 22-lb turkey, lemon, earl grey tea bag, butter, flour, whipping cream, grated lemon peel