379 tea brown Recipes

apricot nectar, cinnamon sticks, orange peel, lemon peel, freshly brewed hot apricot-flavored black tea, brown sugar (optional)

cinnamon sticks, whole allspice, water, tea bags, brown sugar, cranberry juice, orange juice, lemon juice

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

butter, brown sugar, ground allspice, ground cinnamon, ground nutmeg, orange peel, lemon peel, freshly brewed hot black tea, milk (optional) or cream, to tste (optional), rum extract (optional)

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

szechuan peppercorns, five-spice powder, kosher salt, boneless skinless chicken thighs, white rice, chinese black tea, brown sugar, shao-sing wine or medium-dry sherry, soy sauce, preferably dark (see cook s note), peeled and minced fresh ginger, toasted sesame oil, scallions (white and green), thinly sliced, chopped peanuts, head iceberg lettuce, sriracha sauce or other asian chili sauce, to taste, juice of 1/2 lime

fennel seed, green cardamom pods, cinnamon stick, ginger root, peeled and thinly sliced, black peppercorns, water, darjeeling tea, brown sugar, milk

currants, cold tea, brown sugar, self raising flour, egg, lightly beaten

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