26481 stalk stem herbal Recipes

mint sprigs, rosemary sprigs, stems discarded, peeled fresh ginger, sliced, water, honey , or to taste, garnishes: lime wedges, rosemary sprigs

water, freshly grated gingerroot (no need to peel), stalk lemongrass , cut lengthwise, herbal tea (or equivalent), lemon, to taste (i squeeze a whole lemon in ), honey

asparagus spears, stems only, trimmed to 3 inches long, vegetable oil, chili flakes , or, red chile, chopped, water, sugar, soy sauce

chard stems (from about 4 bunches), cut into 4 lengths, shallot, thinly sliced, kosher salt, brown mustard seeds, caraway seeds, unseasoned rice vinegar, sugar

garlic cloves, finely chopped, butter, olive oil, green onions , plus four-inches of their green tops, chopped mushroom stems, dried tarragon, water, salt, pepper, chicken soup, granules, milk, potatoes (frozen foods section), half-and-half, scallops, quartered

broccoli stems (from 1 bunch), carrot, leaves savoy cabbage, green onions, olive oil, water, soy sauce, worcestershire sauce

unsalted butter, soft, eggs, beaten, condensed milk, self-raising flour, stem ginger in syrup, finely chopped, baking powder, icing sugar (powdered sugar), water, stem ginger syrup, shredless marmalade, oranges , juice and zest of

stems from 4-5 large broccoli stem (about 1 lb), rice vinegar, sugar, salt, chopped fresh tarragon, sesame oil, toasted sesame seeds

onion, chopped, butter, broccoli stems, peeled and chopped, chicken broth, cream, white pepper, crouton (optional), parmesan cheese (optional), sour cream (optional)

hibiscus herbal tea bags (i highly recommend tazo passion), cold water (1 large pitcher full), frozen lemonade concentrate, ice, fresh lime wedge, to serve

spinach leaves (palak), stalks of the leaves just below cauliflower, coriander leaves, spring onion, stalk celery, ginger, peeled and crushed, garlic, crushed, cornflour, dried red chili, crushed, sugar, salt, soya sauce, oil or 1/2 tsp butter, water

peanut oil, reduced-sodium soy sauce, rice vinegar, sugar, oriental sesame oil, dried crushed red pepper, cooked peeled deveined medium shrimp, red bell peppers , cut into 1/2-inch pieces, broccoli stalks, stems peeled and thinly sliced , florets reserved, bow-tie pasta, green onions, chopped

broccoli stems, potatoes, onion, vegetable broth, pesto sauce, sour cream (or creme fraiche or crema mexicana, which is what i used), olive oil, lemon wedge, salt , to taste, pepper , to taste

cooking oil, onions , cut into thin slices, turmeric, broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4-inch slices, tops cut into florets (about 7 cups in all), drained canned diced tomatoes (from 1 15-oz can), water, salt

peanut oil, chopped fresh ginger, chopped garlic, chopped green onion, broccoli stems, peeled and cut into 1/4 by 1/4 by 2-inch pieces, cloud ear mushrooms (fungus), soaked in warm water for 15 minutes, rinsed several times to remove the dirt, chile paste, rice wine, light soy sauce, dark soy sauce, sugar, salt, water, ground sichuan peppercorns, fresh enoki mushrooms, stems trimmed

butter, chopped walnuts or pecans, chopped broccoli stalks (i cut em up and hit chop on food processor), bacon or ham crumbled or finely chopped (1 strip or 1 slice ham), sprinkle parmesan or blue cheese to top (optional)