stick cinnamon

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Related to stick cinnamon: Chinese cinnamon, cassia cinnamon
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  • noun

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dried rolled strips of cinnamon bark

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Ginger and Mustard Seed Chutney 3 tablespoons salad oil 3 tablespoons mustard seed 1 medium-size onion, finely chopped 1 cup each red wine vinegar and firmly packed brown sugar 3 medium-size firm-ripe tomatoes, cored and chopped 2 tablespoons each minced fresh ginger and dark molasses 1 large cloves garlic, minced 1 stick cinnamon, 2-1/2 to 3 inches 1/2 teaspoon salt 1/4 teaspoon each whole cloves and cayenne or crushed dried hot red chilies 1/4 cup minced fresh cilantro (coriander)
INGREDIENTS For the marinade *1/2kg mutton * 1/2 cup hung yoghurt * 1 teaspoon ginger paste * 1 teaspoon garlic paste * 1 tablespoon mustard oil For the gravy * 2 tablespoons mustard oil * 2 black cardamom * 3-4 green cardamom * 1 inch stick cinnamon * 2-3 cloves * 2 bay leaf * 3-4 dry red chillies * 1 teaspoon sugar * 1 1/2 cup onion, thinly sliced * 1 teaspoon ginger, chopped * 1 teaspoon garlic, chopped * 1/2 cup tomato, chopped * 2 teaspoons coriander powder * 1 teaspoon turmeric powder * 2 teaspoons red chilli powder * 1 teaspoon cumin powder * Salt to taste *1/2 teaspoon garam masala powder * 2 tablespoons lemon juice * Fresh coriander PREPARATION Mix all the ingredients for the marinade and marinate for 3-4 hours.
For the basic sugar syrup: 500g unrefined golden caster sugar 500ml water For the Clementines and jelly: 6-8 large clementines, in good condition Sugar syrup (see recipe above) 1 small carton fresh orange juice A few gelatine leaves For the egg-nog blancmange: 400ml fresh whole milk 100ml water 2 tbsps caster sugar 4 leaves gelatine Vanilla extract 1 Star anise 4 green cardamom pods 1/2 stick cinnamon 4 cloves The zest of a lemon, grated Extras: Plenty of jugs, sieves, trays and bowls Method: First make your syrup.
4 eggs 7 3/4 ounces granulated sugar 1 teaspoon salt 4 1/2 ounces butter, melted 4 3/4 ounces all-purpose flour 1 quart carrot juice 1 stick cinnamon, broken in small pieces Seeds from I black cardamom pod Peeled ginger as needed Light brown sugar to taste 2 cups whole milk Nitrogen as needed Liquid nitrogen as needed Salt to taste
Ingredients: * 6 medium plums (about 400g) * 250ml apple juice * 1 stick cinnamon * 5 sprays of calorie-controlled cooking spray, like Frylight * 30g self-raising white flour * 30g ground almonds * 10g white (vanilla) sugar * 10g caster sugar * 100 ml skimmed milk * 50g Quark cheese * 1 medium egg * 1 tsp icing sugar, to dust Method: * Heat the oven to gas mark 5/190C/375F.
1 3-inch strip of orange peel 6 cloves 1 stick cinnamon 2 cups Port wine 1/4 cup sugar 6 large, firm, red or black plums, pitted and cut into eighths Push the cloves firmly into the orange peel.
When storing cinnamon remember that powdered cinnamon does lose its potency after six months and stick cinnamon in one year.
dried apricots, quartered; 1 cup sliced celery; 1 small onion, cut into 1/2-inch pieces; 1 stick cinnamon, 3 inches long; 1/2 teaspoon ground allspice; and 1/4 teaspoon each ground cloves and salt.
1 1/4 ounces butter, diced 6 ounces 1/4-inch dice sweet potato 1/3 stick cinnamon 1/4 ounce granulated sugar 1/4 cup dry white wine 3/4 cup water or as needed 2 1/2 ounces small tapioca pearls, cooked in water until al dente, (about 8 minutes), drained Salt to taste
5 cups-1/4 to 1/2 inch pieces of firm, peeled, red tomatoes 1 large navel orange Juice of 1 lemon 3-1/2 cups sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 stick cinnamon Chop tomatoes before measuring.
four ripe pears peeled, halved and cored 200ml (8fl oz) sauternes one litre (one and three quarter pints) water 150g (6oz) caster sugar half a stick cinnamon Put water and sugar in a pan.
The following ingredients were from his kitchen or garden: parsley, thyme, oregano, olive oil, bay leaf, caraway seeds, stick cinnamon, clove, salt, pepper and butter.
Place 3 quarts apple cider in a large heavy saucepan with 12 whole cloves and stick cinnamon.
Garden Catsup 12 pounds ripe tomatoes, washed and stemmed 3 large onions, chopped 2 sweet peppers, seeded and chopped 1 clove garlic, diced 1 cup brown sugar, or 3/4 cup honey 1-1/2 cups vinegar 1-1/2 tablespoons salt 1 tablespoon paprika 1 tablespoon dry mustard Spice bag: 1 stick cinnamon 1 teaspoon black peppercorns 1 teaspoon allspice berries 1 teaspoon whole cloves 1 hot pepper pod 1 teaspoon celery or fennel seed
Mix together in a pan 200g salt, 6 cloves, 10 juniper berries, 1tbsp whole coriander seeds, 1 star anise, 1 stick cinnamon, head garlic, zest of lemon, zest of-2 hours.