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Smooth Smooth Tea Recipe - Yahoo Recipe Search
Food.comI must confess I am not a sweet tea fan, but when I found this recipe I saved it to make for others who do love it. What a simple way to make a beverage most people are willing to pay for. Recipe courtesy of cookincode3 and allrecipes.com.Food52One of my mom's best desserts is her caramel custard though I always preferred it minus the caramelized base. That eggy, smooth, velvety flan was the most decadently simple treat. I love a hearty chai tea and created this riff on her recipe using a spiced tea milk in place of the regular milk and nutmeg. Delish!YummlyLooking for a go-to lemon pound cake? This lovely Lemon-Yogurt Pound Cake from the Richardson Family Farm is the only lemon pound cake recipe you’ll need. With three active teenage boys, Amy Richardson always has an appreciative audience for her baked goods; and her youngest son is even developing his own reputation for killer from-scratch brownies and biscotti. This yogurt pound cake recipe is featured in the Cabot Creamery Cookbook andwe think it’s especially delicious when enjoyed with a cup of tea. After you’ve made it, be sure to share this recipe with friends and family on Facebook, Pinterest, Instagram and Twitter. To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you’ll need a 12-cup bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3-4 lemons), fresh lemon juice (from about 3 lemons), eggs, all-purpose flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar. Preheat your oven 350°F and lightly butter, flour, and then chill your bundt pan. Once you’ve prepared the pound cake batter according to the recipe instructions, pour it into the prepared pan and bake for about an hour – or until a toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for about an hour and then transfer to a cake plate to finish cooling. Once cake is completely cooled, whisk the powdered sugar with 2 tablespoons of lemon juice until smooth, and drizzle over the cake. Can’t get enough bundt cake? Try our healthy Whole Wheat Apple Bundt Cake with Vanilla Drizzle recipe. We’d love for you to rate and review this lemon pound cake recipe to let us know how you enjoyed it!Food52A couple of years ago, I was working in a conference center kitchen when the head cook asked me to make chocolate mousse for a special dinner that we were making. I was lost. I had never made mousse before. She flipped through a copy of Bon Appetit's Fast, Easy, Fresh cookbook and settled on a recipe for mousse made in a blender. I was skeptical to say the least. Mousse? In a blender? I may not have been a mousse expert, but I was fairly certain that one did not make mousse in a blender. I went ahead anyway, but made a more traditional mousse as well, just in case. As I poured the liquid blender mousse into ramekins to set, I was even more convinced that this was not going to turn into any sort of self-respecting mousse. Oh boy, was I ever wrong. Not only was it dead-easy to make, it was the smoothest, richest, and most thoroughly delicious mousse I have ever tasted. And to make things even better, the simplicity of the ingredients makes it incredibly versatile and open to adaptation. The original calls for chocolate chips (which work perfectly well), but I've used chopped good quality semisweet chocolate with great results as well. The original also calls for hot water and espresso powder, but at the conference center we used freshly brewed coffee. Here, I have used strongly brewed Earl Grey tea, orange zest, and vanilla instead. Each of these adaptations has worked well. Feel free to experiment with your own twists on the original! The original recipe can be found here: http://www.bonappetit.com/recipes/2007/04/moms_blender_chocolate_mousse_with_lemon_creamFood.comThis is a 17th century recipe. Make syrup by boiling 2 cups water with 1 cup sugar till smooth. Only use real Parmesan, nothing domestic will do. Leftover syrup will last for ages, use to sweeten tea, or cold brewed coffee.Food52I had my first chocolate salami in 8th grade, my friend Eliza lived on the other side of Union Square park and on the way to her house we would often pass through the farmarket, and there was a lady there who sold chocolate salami - it was chocolate filled with chunks of tea biscuits, and I was so enamored with them that I made some myself. It was one of the first things I "cooked" without a real recipe. Fast forward a hundred years or so to last summer when I was doing desserts for an Italian place and I remembered the chocolate salami of my youth (that's what she said). In recreating the recipe I took the elements of a classic Italian "dessert" espresso, Sambuca and amaretti cookies and incorporated those flavors adding candied ginger for a bit of chew and pistachios as much for flavor as for aesthetics. I add white chocolate chunks to mimic the fat in regular salami. I like to serve this with crostini drizzled with excellent olive oil and a bit of salt plus a dollop or two of marmalade (orange, grapefruit, ginger). This makes a great gift as well--in it's uncut state (geez) it looks just like a salami- especially if you don't get too perfectionist about it been smooth and let it stay a bit crinkly. There are other more traditional recipes that include eggs, I find that including raw egg adds an element of danger that is unnecessary, and these keep longer and safer without it. Food52'er Zindc reminded me of a substitute for the dear and expensive fennel pollen " Since it's there mostly for flavor, lightly toasted and finely ground fennel seeds might be a workable substitute."YummlyWhether butter chicken appears on your menu on a regular basis or not, you’ll want to give this recipe a try. Traditionally made butter chicken, like many comfort foods, usually requires a serious time commitment to be made well at home. That’s not the case with our instant-pot butter chicken! Use the counter top pressure cooker to develop the same deep, flavorful curry in 35 minutes instead of hours of simmering. This recipe is a real game changer and is sure to be added into your regular dinner rotation. Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. Begin by melting the Cabot Unsalted Butter and sunflower oil together in the bowl of the instant-pot on the sauté setting. Add the diced onions, stirring to coat and cooking until fragrant, about 1 to 2 minutes. Add the 1½-inch chicken tender pieces and stir. Cook until the chicken is opaque, approximately 10 minutes, stirring frequently. Next, stir in the minced garlic, curry powder, red curry paste, garam masala, ground ginger, cardamom pods (see note below), and tomato paste, stirring until fragrant and everything is evenly distributed. Turn off the instant-pot and stir in the unsweetened coconut milk until a smooth sauce forms around the chicken. Fix the instan- pot lid in place, set the top knob away from vent and manually set the pressure to HIGH for 10 minutes. When the cooking time is up, carefully turn the knob on top to “vent”. Remove the lid and remove the cardamom pods. Stir in the Cabot Plain Greek Yogurt until you have a smooth sauce. Serve the butter chicken over hot cooked basmati rice and garnish with fresh cilantro leaves, if desired. Note: To make it easier to remove the cardamom pods after cooking, you can add them to a little square of muslin tied with kitchen twine or to a fillable tea bag. Looking for a chicken dish that’s made in the slow cooker? Try this Slow Cooker LightenUp! Rotisserie Chicken Chili! Did you know that Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this Instant-Pot Butter Chicken so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!Food NetworkLast summer, I gave up going abroad and took a staycation in Cornwall. Apart from one gorgeous, glinting day, it rained and blustered and blew, and I loved it. There I was, with a fire burning inside, the mackerel-coloured sea swirling outside, living off the fat, that's to say, the clotted cream of the land. If you can't find clotted cream (sometimes called Devonshire cream) then feel free to lavishly spoon softly heavy whipped cream onto the scones instead. The buttermilk in these scones only gives them a slight tang, all the better to enjoy the jam and cream on top, but is also what yields such a melting, tender crumb. These scones do look a bit like they are suffering from cellulite (though I dare say we all might, if we ate too many of them), but proper scones should not have the smooth-sided denseness of the store-bought variety. And they are so worth making. Until you have made a batch of scones you won't have any idea how easy they are to throw together. Frankly, it shouldn't take longer than 20 minutes to make and bake them, from start to finish. Even though the process is hardly lengthy enough to warrant cooking them in advance, I like to make up quite a big batch - and this recipe will give you about 18 scones - and freeze some (they thaw incredibly quickly) to produce a near-instant cream tea at some future date.Food52The chai tea-jaggery combo made these cakes glisten with moisture, giving them a smooth tender texture with subtle coconut undertones. If you need a winter pick-me-up or are just interested in a rich, moist chocolate cake that’s also gluten free, or maybe you’re just wondering what a chocolate cake with chai tea tastes like. Give these a go and they’ll put a smile on your face till summer! Jaggery intensifies the chocolate taste and gives the cake an exquisite flavour,that’s quite unique so it’s worth seeking out. But if you can’t get hold of it, Demerara/turbinado sugar works well but you may have to melt it down first to avoid a gritty texture in the cake. I’ve specified assam tea bags in the recipe but I’ve also made it with decaf normal teabags and it tasted just as goodOrder Smooth Smooth Tea Recipe nearby
Tea Cloud1690 Champa St · Closed · Opens Today 11 AM · (303) 627-5468Masala Chai, Royal Milk Tea, Build a Poke Bowl, Classic Ahi Poke Bowl, Black Assam Tafop Tea, Spicy Salmon Poke Bowl, Jasmine Dream Boba Tea, Flying Dragon Boba Tea, Black Smooth Earl Grey Tea, Organic Firm Tofu Poke BowlBraganza Tea12000 SE 82nd Ave · Closed · Opens Today 11 AM · (503) 786-7117Black Mousse, Black Milk Tea, Black Iced Tea, Jasmine Mousse, Matcha Milk Tea, Taro Smooth Tea, Coconut Milk Tea, Mango Smooth Tea, Straw-Mango Fruit Tea, Jasmine Green Milk TeaAug 29, 2022 · This sweet tea is a classic Southern drink served chilled and easily made with tea bags and sugar for a great way to cool down on a hot summer day.
- Beverage
- 1 min
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- Why This Recipe Works
- Here’s How It Is Done
- How to Make Sweet Tea
- What Makes Sweet Tea “Home” Anyway?
- Who Can Make Sweet Tea?
- Frequently Asked Questions For The Secret to Perfect Southern Sweet Tea
- Would You Love to Cook The Perfect Southern Dinner?
EasySouthern Sweet Tea is the perfect drinkfor any occasionAffordableIngredients you probably already have.Step 1. Heat the water Step 2. Turn off the burner and add the sugar. Step 3. Add the tea bags Step 4. Put the lid on. When the tea is cooled (at least 15 minutes) , add it to your pitcher and then add the cool water. Drink up! Add a lemon wedge to your drink for fun!
Heat 2 Quarts water in saucepan. When simmering, turn the heat off.Add 1 Cup of Sugar (for sweet tea) to the warm water and stir until dissolved. Place 4 tea bags or 1 Gallon size teabag in hot water.Allow tea to come to room temp. Squeeze teabags.Add 2 Quarts of Water to the sweet teaand stir.Anyway, in all seriousness, sweet tea is so quintessentially “home” that I thought we could all use a good dose of it today. In fact, someone wrote to me wanting to know how to make The Secret to Perfect Southern Sweet Tea and that is why you are seeing this recipe today.
At our house, Mr. Loaves and Dishes is the tea maker.Therefore, it stands to reason, YOUcan make sweet tea!This is so straightforward, there really aren’t many tricks.The first tip is USE GOOD WATER. If your water is overpoweringly loaded with chemicals so that it smells like a swimming pool, then use bottled water instead. I remember my dad would always bring s...IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO! Southern Sweet Tea Served with (choose one) Chicken Fried Steakor Chicken Pie or Marinated Pork Chops And… Pinto Beans Southern Cooked Cabbage Collard Greens Add A little Yum Yum Sauce Deviled Eggs made with this Easy Peel Hard Boiled Egg And finish it all off with… Banana Pudding!
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Jul 17, 2023 · Smooth Sweet Tea. A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member.
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Mar 27, 2023 · This Southern Sweet Tea recipe is smooth, sweet, and delicious! It includes tried-and-true tips for how to make sweet tea that everyone loves!
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Feb 14, 2023 · The secret to the clearest, smoothest glass of sweet tea is just a pinch of baking soda. And when we say "a pinch," we mean it. Our best-ever recipe calls for just 1/8 teaspoon of the stuff.
- Ivy Odom
- 2 min
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Nov 13, 2023 · Enjoy a refreshing glass of classic smooth sweet tea with this easy-to-follow recipe. Made with simple ingredients, this homemade tea is deliciously sweet and perfect for any occasion. It takes just a few minutes to prepare, allowing you to enjoy the taste of summer all year round.
Feb 2, 2024 · The Perfect Sweet Tea Recipe# Now, I'm gonna walk you through the steps to make your sweet tea so smooth it'll slide down your throat like butter on a hot biscuit. Here's how you do it: Boil your water. Get it roiling like a storm at sea. Steep your tea. Let those bags swim until the water's as dark as a moonless night. Sweeten the pot.
