homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks of celery, washed and rough chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full
of whole black peppercorns water
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6
whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
If you want to do it yourself, take three egg yolks (or one to two
whole eggs), two to three cloves
of black garlic, a few
black peppercorns, some salt, and a little lemon juice.
Ingredients for broth: 1 uncooked
whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay leaf / 1 T
black peppercorns / a couple
of leeks, halved, if you have them.
In a large pot place the pork ribs, 2 garlic cloves,
whole black peppercorns and 1/2 teaspoon
of salt.
It consists
of: 1 tablespoon cumin seeds 1 tablespoon cardamom seeds 1 tablespoon coriander seeds 1 tablespoon paprika 1/2 tablespoon
black peppercorns 1 cinnamon stick 1/2 tablespoon ground nutmeg 1/2 tablespoon
whole cloves
Chinese five spice blend contains cinnamon, star anise, fennel, szechuan
peppercorns and cloves, so you can either leave it out
of the recipe completely, or add a few shakes
of ground cinnamon, ground fennel, and
black pepper (
whole szechuan
peppercorns can be found in Asian grocery stores, but if you don't have them, more
black pepper will add a little extra heat).
In each
of two hot, sterilized canning jars, place 1 lemon slice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon red pepper flakes, 6
black peppercorns, and 1
whole clove.
1 cup short grain brown rice 1 cup split mung dal, soaked overnight 1/2 cup Ancient Organics Ghee 1» piece
of fresh ginger, minced 2 tsp
whole black peppercorns 1/2 tsp
whole coriander seeds 1 tsp
whole cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or
black) 1 tsp ground cumin 1 tsp dried Rosemary
A colorful combination
of whole black, white, green, and pink
peppercorns,
whole allspice, and
whole coriander.
2 star anise 2 cinnamon sticks 1 teaspoon
whole coriander seeds 1 1/2 teaspoon
black peppercorn 5
whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons
of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5
whole black peppercorns
These little slabs
of cheddar, dotted with smoked
whole black peppercorns, are so savory they're almost meaty.
Add sesame seeds, coriander seeds, cumin seeds, and
whole black peppercorn to skillet over medium - low heat for about 5 minutes, or until you can smell the aroma
of the spices.
I decided to use a mixture
of my favourite spices in the spice cabinet, so used
whole black peppercorns, fennel seeds, paprika, turmeric and coriander — I'm expecting a bit
of an Indian spice kick to it in a few weeks» time!
1/2 lb red grapes 4 fl oz (1/2 cup) water good pinch
of ground cinnamon good pinch
of all spice 2
whole cloves 4
black peppercorns 1 tsp pure Maple syrup
Khalsa offers a simple recipe: Put four
black peppercorns; four
whole green cardamom pods; a half - inch slice
of fresh ginger; half a cinnamon stick; and three
whole cloves in a pot filled with 10 ounces (a little over a cup)
of water.
Mark's Red Sauce Courtesy
of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4
Whole Cloves, crushed 12
Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.