12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2 cup vinegar 2
tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallions
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1
tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin on)
1 cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1
tablespoon ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)
Barharat Spice Mix: * 1 Tablespoon ground cardamom * 1 Tablespoon ground black pepper * 1 Tablespoon ground cinnamon * 1 Tablespoon ground ginger * 1/2
Tablespoon ground allspice * 1/2 Tablespoon ground nutmeg
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1
tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe here) 1 whole chicken, cut in quarters (leave skin on)
1 cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1
tablespoon ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe here)
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 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 allspice
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 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 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 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 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 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 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 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 puree
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4
tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping
tablespoon mayonnaise 2
tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of
ground allspice 1
tablespoon chives, finely chopped
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, 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 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 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 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 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)
3
tablespoons butter; melted 1 cup confectioners» sugar; sifted 1/4 teaspoon cinnamon 1/8 teaspoon
ground ginger 1/8 teaspoon
ground cardamom 1/8 teaspoon
ground allspice 3/4 teaspoon vanilla 1
tablespoon milk
Combine: 2
tablespoons cinnamon, 2
tablespoons ground ginger, 2
tablespoons allspice, 1
tablespoon nutmeg, 1
tablespoon cloves.
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 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.
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 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 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 whiskey
Dressing: 2
tablespoons extra-virgin olive oil 1
tablespoon white balsamic vinegar 1 small clove garlic, crushed 1/4 teaspoon
ground allspice 1/4 teaspoon
ground cinnamon
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 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)
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 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)
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 pinch
1/4 cup oat flour 1/4 cup + 2
tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground allspice 1
tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1 teaspoon coconut sugar (optional) maple syrup for serving
3
tablespoons ground cinnamon 2 teaspoons
ground nutmeg 2 teaspoons
ground ginger 1 1/2 teaspoons
ground allspice 1 1/2 teaspoons
ground cloves
1/3 cup white wine vinegar 1 shallot, minced (about 2
tablespoons) Pinch
ground allspice 3/4 teaspoon salt 1/4 teaspoon white pepper
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 coriander
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 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 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 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, 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, 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 butterflied
For the Kentucky Lamb Rub: 2 teaspoons commercial chile powder 1 teaspoon
ground allspice 1
tablespoon garlic powder 2
tablespoons ground black pepper 1/4 cup brown sugar 2
tablespoons dried onion
6 cups (6 quarts) unsweetened apple sauce from Vermont apples 1/2 cup (8 cups... or less) apple cider vinegar 3/4 cup (I substituted maple syrup) granulated white sugar 3/4 cup (12 cups) Vermont maple syrup 1/2 cup (8 cups or less) bourbon 2 teaspoons (10
tablespoons)
ground cinnamon 1/2 teaspoon (5
tablespoons)
ground ginger 1/4 teaspoon (1 1/4
tablespoons)
ground cloves 1/8 teaspoon (2 teaspoons)
ground allspice
-- Add the tomato paste, honey, bay leaves,
allspice, nutmeg, cinnamon, 1
tablespoon salt, and several
grinds of pepper.
• 3
tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3
tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon
ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish