Not exact matches
1/4 cup whole Jamaican pimento berries (or
1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped
10 scallions (green onions), chopped
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Wate
1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed
1 3 - inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teaspoon freshly
ground nutmeg
1 teaspoon freshly
ground cinnamon
1 teaspoon salt (or more, to taste)
1 tablespoon freshly
ground black pepper
1/4 cup vegetable oil
1/4 cup lime juice Water
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar
1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 cup light brown sugar 2 cups (about a
15 - oz can) canned pumpkin 4 eggs, at room temperature 2
1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon ground ginger
1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon salt
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves
1/4
teaspoon ground allspice
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about
1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley)
1 pound
ground lamb
1 teaspoon salt
1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!
1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!
1/2 teaspoon cayenne
1/4
teaspoon cinnamon
1/4
teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
APPLE CAKE BATTER:
1 cup finely chopped pecans 3 cups all - purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar 2
teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.
1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce
1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about
1 1/2 lb.
1/2 lb.)
Cookies: 4 cups all purpose flour
1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 tablespoons (4
1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons)
ground ginger
1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons ground cinnamon
1 teaspoon ground allspice 1 teaspoon ground nutmeg
1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 cup granulated sugar
1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 cup light brown sugar, packed * 3/4 cup dark molasses *
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons pure vanilla extract
1 pound
ground dark turkey (or chicken, pork, beef or a combination)
1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéin
1/2 teaspoons marjoram or
1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéin
1/2 teaspoon rubbed sage
1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéin
1/2 teaspoon thyme
1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéin
1/2 teaspoon salt
1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéin
1/2 teaspoon white pepper
1/4
teaspoon ground allspice 1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground fennel seeds ⅛
teaspoon cayenne pepper, to taste
1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Cake Batter: 2 tablespoons
ground flaxseed or chia 6 tablespoons water
1 2/3 cup all - purpose flour 2
teaspoons ground cinnamon
1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon baking powder
1/4
teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 teaspoon Kosher or sea salt
1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup Earth Balance Buttery Spread
1 cup granulated sugar 2 tablespoons maple syrup 2
teaspoons pure vanilla extract
1/2 cup fresh - pressed apple cider 1/2 cup soy or almond mil
1/2 cup fresh - pressed apple cider
1/2 cup soy or almond mil
1/2 cup soy or almond milk
Apple Layer:
1 sweet apple,
1 / 4 - inch slices
1 teaspoon apple cider vinegar
1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup
1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea sal
1/2 teaspoon ground cinnamon pinch of
ground allspice pinch of
ground nutmeg pinch of Kosher or sea salt
New Orleans Bread Pudding with Bourbon Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun / Creole Yields: 8 to
10 servings Prep time:
15 min Cook time: 50 min Ingredients:
1 large loaf French bread (approximately
14 to
16 ounces) 4 cups milk 3 eggs lightly beaten 2 cups granulated sugar 2 tablespoons pure vanilla extract
1/4
teaspoon allspice 1/4 to
1/2 teaspoon ground cinnamon 1 cup raisins 3 tablespoons butter, melted Bourbon Sauce (see recipe below
1/2 teaspoon ground cinnamon
1 cup raisins 3 tablespoons butter, melted Bourbon Sauce (see recipe below)
Spice Blend 2 tsp
ground cumin 2
teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme 1/4 teaspoon ground cardomom 1/4 teaspoon ground coriander 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt (or more to taste
1/2 teaspoon dried thyme
1/4
teaspoon ground cardomom
1/4
teaspoon ground coriander
1/8
teaspoon ground allspice 1/8
teaspoon ground cloves
1/8
teaspoon ground cinnamon
1/8
teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste
1/2 teaspoon salt (or more to taste)
1 poblano chile
1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded
1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped
1 cup roughly chopped fresh cilantro, plus more for serving
1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for servin
1/2 cup roughly chopped fresh parsley
1 ounce baby spinach leaves (about
1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4
teaspoon ground allspice 6 cups vegetable broth
1 - 29 ounce can hominy, rinsed and drained
1 -
15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 1/2 cups mashed ripe banana 1 cup packed brown sugar, divided 6 tablespoons butter, melted and divided 1/4 cup dark rum, divided 1 teaspoon vanilla extract 1/3 cup plain fat - free Greek yogurt 2 large eggs 1 1/2 cups all - purpose flour 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered suga
1/2 cups mashed ripe banana
1 cup packed brown sugar, divided 6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1 teaspoon vanilla extract
1/3 cup plain fat - free Greek yogurt 2 large eggs
1 1/2 cups all - purpose flour 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered suga
1/2 cups all - purpose flour
1/4 cup
ground flaxseed 3/4
teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered suga
1/2 teaspoon salt
1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered suga
1/2 teaspoon ground cinnamon
1/8
teaspoon ground allspice cooking spray
1/3 cup powdered sugar
2 cups AP flour
1 (3.4 ounce) package instant butterscotch pudding mix 2
teaspoons baking soda
1/4
teaspoon salt
1 tablespoon
ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin pure
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin pure
1/2 teaspoon ground allspice 1/4
teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, at room temperature
1 cup sugar
1 cup packed brown sugar 4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 (
15 ounce) can pumpkin puree
1 egg, beaten 2 tablespoons finely chopped walnuts
1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below
1 teaspoon ground cayenne or piquin chile
1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optiona
1/2 teaspoon ground cinnamon
1/4
teaspoon ground allspice 1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optiona
1/2 teaspoon freshly
ground black pepper
1 bell pepper, stem and seeds removed, cut in wedges
1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional
3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles
1 tablespoon dried orange or tangerine peel 2
teaspoons white sesame seeds 2
teaspoons black sesame seeds
1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts of anise and
allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets)
1/2 teaspoon ground ginge
1/2 teaspoon ground ginger
1 teaspoon ground habanero chile
1 teaspoon garlic salt
1 teaspoon ground thyme
1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon olive oil 4 small white fish fillets, such as snapper, trigger fish, or grouper 4 roll
1/2 teaspoon ground allspice 1/4
teaspoon ground nutmeg
1 tablespoon olive oil 4 small white fish fillets, such as snapper, trigger fish, or grouper 4 rolls
1 teaspoon cardamom powder 2
teaspoons cumin seeds
1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon coriander seeds
1/4
teaspoon ground cinnamon
1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon fenugreek seeds
1 small onion, coarsely chopped 4 cloves garlic
1 cups water
14 dried piquin chiles, stems removed
1 tablespoon
ground cayenne 2 tablespoons
ground paprika
1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon ground ginger
1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
1/4 cup
ground annatto seeds
1 tablespoon dried Mexican oregano
10 whole black peppercorns
1/2 teaspoon salt 1 (1 - inch) stick canela 4 whole cloves 2 whole allspice berries 1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinega
1/2 teaspoon salt
1 (
1 - inch) stick canela 4 whole cloves 2 whole
allspice berries
1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinega
1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinegar
ingredients SPRING LAMB STEW 2 tablespoons olive oil
1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 cup all - purpose flour
1 and
1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 pound lamb shoulder (large dice or cubed)
1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 teaspoon nutmeg
1 tablespoon tomato paste 2 cloves garlic (peeled, minced)
1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 pound shallots (peeled, quartered)
1 pound baby new potatoes
1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves
1 cup fresh or frozen peas (if fresh, then sucked)
1 tablespoon red wine vinegar
1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 bunch fresh dill (finely chopped)
1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly
ground black pepper (to taste)
1/3 cup non-hydrogenated margarine, at room temperature
1 cup packed brown sugar
1 cup sweet unsulphured molasses 3/4 cup water, divided 6 cups all - purpose flour 2
teaspoons baking soda 3/4
teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves 1/2 teaspoon allspic
1/2 teaspoon cloves
1/2 teaspoon allspic
1/2 teaspoon allspice
Yields 2 dozen cookies (
1 1/2 diameter) Ingredients: 1 1/4 cup einka flour (Bluebird's whole grain einkorn flour) 1 cup pasayten hard white flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ginger 3/4 teaspoon cloves 1/4 teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted butter at room temperature 1/2 cup... Continue
1/2 diameter) Ingredients:
1 1/4 cup einka flour (Bluebird's whole grain einkorn flour)
1 cup pasayten hard white flour
1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ginger 3/4 teaspoon cloves 1/4 teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted butter at room temperature 1/2 cup... Continue
1/2 teaspoon baking soda
1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ginger 3/4 teaspoon cloves 1/4 teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted butter at room temperature 1/2 cup... Continue
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon 1 teaspoon ginger 3/4 teaspoon cloves 1/4 teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted butter at room temperature 1/2 cup... Continue
1/2 teaspoons ground cinnamon
1 teaspoon ginger 3/4
teaspoon cloves
1/4
teaspoon allspice 1 1/2 (12 Tbs) sticks unsalted butter at room temperature 1/2 cup... Continue
1/2 (
12 Tbs) sticks unsalted butter at room temperature
1/2 cup... Continue
1/2 cup... Continued
2 cups sifted cake flour (or 2 cups minus 4 Tbsp of all - purpose flour)
1/2 teaspoon baking powder 1 teaspoon grated nutmeg 1/2 teaspoon ground cloves or allspice (depending on your taste preferences) 4 teaspoons cinnamon Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorat
1/2 teaspoon baking powder
1 teaspoon grated nutmeg
1/2 teaspoon ground cloves or allspice (depending on your taste preferences) 4 teaspoons cinnamon Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorat
1/2 teaspoon ground cloves or
allspice (depending on your taste preferences) 4
teaspoons cinnamon Pinch of salt
1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorat
1/2 cup butter (at room temperature)
1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
Ingredients:
1/2 cup butter, softened 3/4 cup sugar 1 egg 1 tablespoon honey 1-1/4 cups all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 2/3 cup strawberry jam 1/2 cup chopped walnut
1/2 cup butter, softened 3/4 cup sugar
1 egg
1 tablespoon honey
1-
1/4 cups all - purpose flour
1/4
teaspoon baking powder
1/8
teaspoon ground allspice 1/8
teaspoon ground nutmeg 2/3 cup strawberry jam
1/2 cup chopped walnut
1/2 cup chopped walnuts
sugar, preferably organic *
1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz
1/2 teaspoons ground cinnamon * 2
1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic *
1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz
1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) *
1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz
1/2 cup water *
1 cup heavy cream, preferably organic * 2 oz.
1/3 cup golden raisins Zest and juice of
1 orange 2 pounds ripe Fuyu persimmons
1 cup breadcrumbs
1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dustin
1/2 cup sugar
1 teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon ground allspice 4 ounces (
1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
Mix together:
15 ounces Pumpkin Puree, 3 whole Eggs, 2/3 cup Brown Sugar,
1 cup Whole Milk,
1/2 teaspoon Sea Salt, 1 1/2 teaspoons Ground Cinnamon, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Allspice, and 1/4 teaspoon Ground Nutmeg, until well combined
1/2 teaspoon Sea Salt,
1 1/2 teaspoons Ground Cinnamon, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Allspice, and 1/4 teaspoon Ground Nutmeg, until well combined
1/2 teaspoons Ground Cinnamon,
1/2 teaspoon Ground Ginger, 1/2 teaspoon Allspice, and 1/4 teaspoon Ground Nutmeg, until well combined
1/2 teaspoon Ground Ginger,
1/2 teaspoon Allspice, and 1/4 teaspoon Ground Nutmeg, until well combined
1/2 teaspoon Allspice, and
1/4
teaspoon Ground Nutmeg, until well combined.
I added
1/2 cup cheese (1 / 4c Parmesan, 1 / 4c provolone), and instead of nutmeg (because I don't like it) I put a pinch each of ground clove and allspice and about 2 teaspoons granulated garlic
1/2 cup cheese (
1 / 4c Parmesan,
1 / 4c provolone), and instead of nutmeg (because I don't like it) I put a pinch each of
ground clove and
allspice and about 2
teaspoons granulated garlic.
3
1/2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground allspic
1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground allspic
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 1/2 teaspoon ground allspic
1/2 teaspoon kosher salt
1/2 teaspoon ground allspic
1/2 teaspoon ground allspice
1 1/4 cups all purpose flour
1 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon allspice 1 teaspoon cinnamon
1/2 teaspoon ground cloves 1/2 teaspoon salt 1/3 cup oil 1 tablespoon vinegar 1 cup wate
1/2 teaspoon ground cloves
1/2 teaspoon salt 1/3 cup oil 1 tablespoon vinegar 1 cup wate
1/2 teaspoon salt
1/3 cup oil
1 tablespoon vinegar
1 cup water
3
1/2 cups all - purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 cups all - purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 teaspoon kosher salt 4
teaspoons ground cinnamon
1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 teaspoon ground allspice 1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 cups granulated sugar
1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 cup brown sugar 3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice 1/4 cup rye or whiske
1/2 cup fresh orange juice
1/4 cup rye or whiskey
To make
1 teaspoon Apple Pie Spice use: •
1/2 teaspoon cinnamon • 1/8 teaspoon ground nutmeg • 1/8 teaspoon ground allspic
1/2 teaspoon cinnamon •
1/8
teaspoon ground nutmeg •
1/8
teaspoon ground allspice
2 large chopped onions 2 — 4
teaspoons chopped fresh garlic olive oil
1 -
1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnis
1/2 pounds
ground beef 2 eggs
1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnis
1/2 cup matzoh meal or bread crumbs
1 squirt of hot chili sauce to taste
1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnis
1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2
teaspoons sea salt 2
teaspoons cumin
1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnis
1/2 teaspoon cardamom
1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnis
1/2 teaspoon allspice black pepper to taste
1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
4 tablespoons olive oil 2 large onions, peeled and sliced into rounds
1/4 inch thick
1-
1/4 cups green or brown lentils, sorted and rinsed
1 cup long - grain brown or white rice (such as basmati)
1 cinnamon stick
1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsle
1/2 teaspoon allspice 1 teaspoon cumin
1 teaspoon salt, or to taste Freshly
ground pepper, to taste
1 - 2 tablespoons lemon juice (optional)
1/4 cup chopped fresh parsley
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes
1 (
10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2
teaspoons yellow curry powder
1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil
1 pound
ground pork
1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced)
1 Scotch Bonnet pepper (seeded, minced)
1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste
1/2 teaspoon paprika
1/4
teaspoon ground allspice 2
teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves
1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder
1/4 cup olive oil
1 package phyllo dough (thawed) Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt
1 lime (zested and juiced)
1 tablespoon parsley (finely chopped) Kosher salt and freshly
ground black pepper (to taste)
2
teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon each black pepper, cinnamon, and allspice 2 tablespoons (28 ml) hot sauce (I used sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1 tablespoon (21 g) agave nectar 2 tablespoons (28 ml) olive oil 1 tablespoon (15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregan
1/2 teaspoon each black pepper, cinnamon, and
allspice 2 tablespoons (28 ml) hot sauce (I used sriracha)
1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder)
1/4 cup (60 ml) tamari
1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves
1 tablespoon (2
1 g) agave nectar 2 tablespoons (28 ml) olive oil
1 tablespoon (
15 ml) lemon juice or balsamic vinegar 2 tablespoons (32 g) hoisin or plum sauce, tamarind, or a similar sauce (I used tamarind concentrate)
1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregan
1/2 teaspoon salt, or to taste
1/2 teaspoon ground oregan
1/2 teaspoon ground oregano
Ingredients: Cake 3 cups cake flour
1/4
teaspoon salt
1/2 teaspoon ground cinnamon 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground allspice 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons rum 1 cup of butter 2 cups granulated sugar 5 large eggs, beaten 1 cup blackberry jam 1 cup chopped walnuts or pecans 1 cup raisins (optional
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground allspice 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons rum 1 cup of butter 2 cups granulated sugar 5 large eggs, beaten 1 cup blackberry jam 1 cup chopped walnuts or pecans 1 cup raisins (optional
1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons rum 1 cup of butter 2 cups granulated sugar 5 large eggs, beaten 1 cup blackberry jam 1 cup chopped walnuts or pecans 1 cup raisins (optional
1/2 teaspoons ground allspice 1 teaspoon baking soda
1 cup buttermilk 2 tablespoons rum
1 cup of butter 2 cups granulated sugar 5 large eggs, beaten
1 cup blackberry jam
1 cup chopped walnuts or pecans
1 cup raisins (optional)
chopped tomatoes (about 2 medium tomatoes, peeled)
1 red bell pepper, chopped
1 tablespoon red wine vinegar
1 1/2 tablespoons sugar 1/4 teaspoon cinnamon 1/4 teaspoon smoked paprika 1/8 teaspoon ground allspice 1 pinch cayenne pepper 1/2 teaspoon salt, plus one pinc
1/2 tablespoons sugar
1/4
teaspoon cinnamon
1/4
teaspoon smoked paprika
1/8
teaspoon ground allspice 1 pinch cayenne pepper
1/2 teaspoon salt, plus one pinc
1/2 teaspoon salt, plus one pinch
Pin It Author: Molly (Spices in My DNA) Serves: serves
10 -
12 Ingredients: For the CAKE: 2
1/4 cups flour 2
teaspoons baking soda
1/2 teaspoon baking powder 3 teaspoons cinnamon 1/2 teaspoon ground ginger 1 1/2 teaspoons allspice 1/2 teaspoon nutmeg 1... Continue Reading
1/2 teaspoon baking powder 3
teaspoons cinnamon
1/2 teaspoon ground ginger 1 1/2 teaspoons allspice 1/2 teaspoon nutmeg 1... Continue Reading
1/2 teaspoon ground ginger
1 1/2 teaspoons allspice 1/2 teaspoon nutmeg 1... Continue Reading
1/2 teaspoons allspice 1/2 teaspoon nutmeg 1... Continue Reading
1/2 teaspoon nutmeg
1... Continue Reading →
1 tablespoon
ground cinnamon
1 teaspoon ground cumin 2
teaspoons paprika
1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1 teaspoon ground coriande
1/2 teaspoon turmeric
1/4
teaspoon cayenne pepper
1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1 teaspoon ground coriande
1/2 teaspoon ground cardamom
1/4
teaspoon ground cloves
1/2 teaspoon allspice 1 teaspoon ground coriande
1/2 teaspoon allspice 1 teaspoon ground coriander
1/2 inch cubes) 2 medium carrots, peeled and sliced OR 1/2 head cauliflower, chopped into pieces * 2 cloves garlic, chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3 cups chicken stock (or vegetable stock) 1 cup coconut milk (plus extra for drizzling
1/2 inch cubes) 2 medium carrots, peeled and sliced OR
1/2 head cauliflower, chopped into pieces * 2 cloves garlic, chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3 cups chicken stock (or vegetable stock) 1 cup coconut milk (plus extra for drizzling
1/2 head cauliflower, chopped into pieces * 2 cloves garlic, chopped
1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3 cups chicken stock (or vegetable stock) 1 cup coconut milk (plus extra for drizzling
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3 cups chicken stock (or vegetable stock) 1 cup coconut milk (plus extra for drizzling
1/2 teaspoon ground allspice (or cloves)
1 teaspoon sea salt
1/4
teaspoon pepper 3 cups chicken stock (or vegetable stock)
1 cup coconut milk (plus extra for drizzling)
3 cups Applesauce, drained 2 cups Old - Fashioned Oats
1 1/2 cups Flour 1/2 cup Whole Wheat Flour 3/4 cup Butter 1 cup Brown Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup Walnuts, chopped (I used pecans because that is what I had
1/2 cups Flour
1/2 cup Whole Wheat Flour 3/4 cup Butter 1 cup Brown Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup Walnuts, chopped (I used pecans because that is what I had
1/2 cup Whole Wheat Flour 3/4 cup Butter
1 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup Walnuts, chopped (I used pecans because that is what I had
1/2 teaspoon Ground Ginger
1/4
teaspoon Ground Allspice 1/4
teaspoon Ground Cloves
1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup Walnuts, chopped (I used pecans because that is what I had
1/2 teaspoon Baking Soda
1/4
teaspoon Salt
1/2 cup Walnuts, chopped (I used pecans because that is what I had
1/2 cup Walnuts, chopped (I used pecans because that is what I had)
Whisk 5 large egg whites,
1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend
1/2 cup sugar,
1 teaspoon thyme leaves,
1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend
1/2 teaspoon ground allspice,
1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend
1/2 teaspoon ground ginger,
1/4
teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend.
For the risotto: 2 quarts chicken broth (can substitute vegetable broth)
1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnis
1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil
1 medium Vidalia onion, finely chopped
1 clove garlic, minced
1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnis
1/2 teaspoon ground cinnamon
1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto)
1 teaspoon finely chopped fresh sage
1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnis
1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter
1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly
ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2
teaspoons fresh lemon juice Coarse smoked kosher salt Freshly
ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for s
ground black pepper
Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for s
Ground cayenne chile
1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for s
ground allspice 2 tablespoons vegetable oil
1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for servin
1/2 cup finely chopped sweet bell pepper
1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for servin
1/2 cup finely chopped red onion
1 Scotch Bonnet chile, seeded and finely diced
1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for servin
1/2 cup dry white wine
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for servin
1/2 teaspoon dried basil
1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for servin
1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for s
ground cayenne pepper
1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1/2 cup chopped yellow onion 1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 cup chopped yellow onion
1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil
1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce)
1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 teaspoon ground allspice 1/4
teaspoon granulated garlic
1/4
teaspoon cinnamon
1/4
teaspoon kosher salt
1/4
teaspoon freshly
ground black pepper
1/8
teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving
15 Key or Mexican limes
1 cup salt
10 whole bird peppers such as piquins or chiltepins or 2 habaneros, halved 3 cups water
1/2 cup vinegar 1/2 cup sugar 2 cardamom pods 1 tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, choppe
1/2 cup vinegar
1/2 cup sugar 2 cardamom pods 1 tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, choppe
1/2 cup sugar 2 cardamom pods
1 tablespoon whole cloves 5
allspice berries
1/4
teaspoon freshly
ground black pepper 4 cloves garlic, sliced
1 bunch green onions, white part only, chopped
For the brine:
1 1/4 cups granulated sugar
1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumble
1/2 cup coarse kosher salt 2 tablespoons diced shallots
1 tablespoon minced garlic 2
teaspoons cayenne pepper sauce
1/2 teaspoon ground allspice 3 bay leaves, crumble
1/2 teaspoon ground allspice 3 bay leaves, crumbled
Marinade: 6 tablespoons tomato relish or salsa
1 tablespoon curry powder 3 tablespoons brown sugar 2 tablespoons soy sauce
1 tablespoon brown cider vinegar
1 teaspoon ground ginger
1/2 teaspoon allspice Grated lemon zest Lamb: 1 (4 - to 6 - pound) leg of lamb, boned and butterflie
1/2 teaspoon allspice Grated lemon zest Lamb:
1 (4 - to 6 - pound) leg of lamb, boned and butterflied
1/2 Cup Brown Sugar, firmly packed 1/4 Cup White Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Nutmeg or Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder + water) 1 15 - ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut Milk (or unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether
1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Nutmeg or Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder + water) 1 15 - ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut Milk (or unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether
1/2 Teaspoon Ground Ginger
1/4
Teaspoon Ground Nutmeg or
Allspice 1/4
Teaspoon Ground Cloves
1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder + water) 1 15 - ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut Milk (or unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether
1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder + water)
1 15 - ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk (or unsweetened for fewer calories)
1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether)
1/2 cup cherry preserves 1/2 cup coconut milk 1/2 cup packed brown sugar 1/4 cup liquid coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 cup cherry preserves
1/2 cup coconut milk 1/2 cup packed brown sugar 1/4 cup liquid coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 cup coconut milk
1/2 cup packed brown sugar 1/4 cup liquid coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 cup packed brown sugar
1/4 cup liquid coconut oil 2
teaspoons apple cider vinegar 2
teaspoons vanilla
1 teaspoon cherry flavor (or more vanilla)
1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 teaspoon sea salt
1 cup all purpose flour
1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 teaspoon baking soda
1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar
1/2 teaspoon each
ground nutmeg,
ground allspice, and
ground cloves ⅛
teaspoon ground cayenne pepper 3 oz finely chopped dark chocolate (55 - 70 %)(about one chocolate bar)