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 garnish
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
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)
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8
teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole
allspice 4 whole
black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
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!)
For the Sloppy Joe: 1 tablespoon plus 1
teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2
teaspoon salt 1/2
teaspoon allspice 1/2
teaspoon crushed red pepper flakes 1/8
teaspoon cinnamon Several dashes fresh
black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2
teaspoons yellow mustard
Turn the heat down a bit and add six cloves of minced garlic, half a tablespoon each of cardamom, turmeric, and sea salt; one
teaspoon each of
black pepper,
allspice, and cinnamon; and half a
teaspoon of nutmeg, cumin, and cayenne pepper.
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 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 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
2 tablespoons crushed
black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1
teaspoon hot red chile powder 1
teaspoon fennel seed, crushed 1
teaspoon powdered nutmeg 1
teaspoon powdered
allspice 1
teaspoon powdered cinnamon 1
teaspoon crushed malagueta pepper 2
teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds
2 pounds tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2
teaspoons red chile powder Salt and freshly ground
black pepper, to taste 1
teaspoon ground cumin, or more, to taste 1/4
teaspoon ground
allspice 1/4
teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
For the brine: 2 cups water 2 cups apple cider 2 1/2 tablespoons kosher salt 1 tablespoon sugar 1 tablespoon cracked
black pepper 1/2 tablespoon dried thyme 1/2
teaspoon minced garlic 6
allspice berries 1/2 bay leaf
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)
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery seed, 1
teaspoon salt, 1/2 tsp dried yellow mustard seed, 1/2 tsp red pepper, 1/2 tsp
black pepper, 2 dried bay leaves, 6 whole cloves, 6
allspice seeds, & 1/8 tsp cardamom seeds in a spice mill.
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium yellow onion, chopped 1 cup finely chopped sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1
teaspoon dried thyme 1/2
teaspoon allspice 1/8
teaspoon nutmeg 1/8
teaspoon cinnamon 1
teaspoon cayenne pepper 1 Tablespoon Sriracha 1
teaspoon salt 1
teaspoon black pepper
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
Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1
teaspoon whole
black peppercorns 5 whole
allspice berries 1
teaspoon cumin seeds 1/2
teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1
teaspoon dried Mexican oregano 1/2
teaspoon dried thyme 1
teaspoon fine sea salt
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 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
Add honey, sugars, paprikas, chile powder,
allspice, coriander, tumeric, salt,
black and white peppers, red pepper flakes, remaining 1/4
teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.
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
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)
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
For the duck breasts: 2 cups orange juice 2 cardamom pods 2 cloves 1
teaspoon coriander 1
teaspoon allspice 1 cinnamon stick 4 duck breasts, 5 — 8 ounces each 1 tablespoon cooking oil 1 1/2
teaspoons salt 1/4
teaspoon black pepper
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon allspice 1/2
black pepper 1/2
teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest of 1 orange 1/3 cup olive or melted coconut oil 3 eggs
For the Kentucky Lamb Rub: 2
teaspoons commercial chili powder 1
teaspoon ground
allspice 1 tablespoon garlic powder 2 tablespoons ground
black pepper 1/4 cup brown sugar 2 tablespoons dried onion
• 2 pounds goat meat, diced • 3 tablespoons curry powder, divided • 2 medium onions, diced • 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1
teaspoon black pepper • 2 cloves garlic • Salt to taste • 2 green onions, thinly sliced • 1 sprig fresh thyme • 12
allspice berries • 1/4 cup vegetable oil • 2 large potatoes, peeled and diced • 2 large carrots, peeled and diced
• elk brisket • 2 tablespoons red chile powder • 1
teaspoon chipotle powder • 1/8
teaspoon ground cloves • 1/8
teaspoon ground
allspice • 1/2
teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground
black pepper • 6 cups low - sodium beef stock
3 dried chipotle peppers 3 dried
allspice berries, ground (or 1/2
teaspoon ground
allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1
teaspoon turmeric 1/2
teaspoon red curry powder 1
teaspoon ground
black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
1 cup homemade or low sodium chicken stock 1/3 cup finely chopped yellow onion 2 tablespoons cider vinegar 2 cloves garlic, minced (about 1 1/2
teaspoons) 1 1/4
teaspoons ancho chile powder 1
teaspoon dark brown sugar 1
teaspoon whole
black peppercorns, crushed 1/2
teaspoon dried oregano 1/2
teaspoon coarse kosher salt 1/4
teaspoon ground cumin 1/4
teaspoon ground
allspice
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)
Pork Chops: 8 boneless center - cut pork chops, at least 1» thick (about 3 pounds) Salt and ground
black pepper to taste 2
teaspoons olive oil 1 1/2 cups sliced onions 1 tablespoon minced garlic ⅛
teaspoon allspice 1 cup canned diced tomatoes with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2
teaspoons dried thyme leaves 6 ounces button mushrooms, cleaned and quartered (about 2 cups)
For the Dry Rub 1/2 cup brown sugar 2
teaspoons sweet paprika 1
teaspoon garlic powder 1/2
teaspoon freshly ground
black pepper 1 tablespoon salt 1
teaspoons instant espresso powder 1/4
teaspoon allspice 1
teaspoon chipotle powder, optional
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2
teaspoon allspice 1
teaspoon chili powder Freshly ground
black pepper and salt, to taste 1 small avocado, sliced
Ingredients: 1 - quart vinegar (malt or cider) 2 tablespoons freshly grated ginger 1 tablespoon
black peppercorns 1
teaspoon allspice or pickling...