2 cups flat leaf parsley, chopped 1/4 cup mint, chopped 1/2 red onion, diced seeds (arils) of one pomegranate 1/3 cup walnuts, crushed 3 tablespoons olive oil 2 - 3 tablespoons of lemon juice 1/2 teaspoon sumac 1/8
teaspoon allspice salt and pepper, to taste
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
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
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.)
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 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch of
salt.
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
1 egg 1 tablespoon of heavy cream 1/4 cup brown sugar 1/4
teaspoon allspice 1/4
teaspoon cinnamon 1 tablespoon of heavy cream pinch of
salt 2 - 3 small Yams or sweet potatoes.
1/3 cup vegetable oil 3/4 cup sugar 1
teaspoon vanilla 1/4
teaspoon nutmeg 1/4
teaspoon allspice 1/4
teaspoon cinnamon pinch
salt 1 1/3
teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf
1 1/2 cups all - purpose flour 1/4 cup cornstarch 2
teaspoons baking powder 1/2
teaspoon salt 1/2
teaspoon cinnamon 1/2
teaspoon nutmeg 1/2
teaspoon allspice 1/8
teaspoon ground cloves
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
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2
teaspoons cinnamon 1
teaspoon nutmeg pinch cloves pinch
allspice pinch ginger pinch coriander 1/4
teaspoon salt 3 tablespoons cornstarch
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 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
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2
teaspoon ground cinnamon 1/2
teaspoon allspice 1/2
teaspoon ground ginger 1/2
teaspoon vanilla extract 1/4
teaspoon sea
salt whipped cream for topping In a medium saucepan over low heat, heat milk.
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
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
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
1/4 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 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)
1 cup dry white wine 1 clove garlic, minced 1
teaspoon celery seeds 1
teaspoon allspice or
allspice berries 1/2
teaspoon salt 1/4
teaspoon cloves or 3 whole cloves 1/8
teaspoon freshly grated nutmeg 1 cup yellow mustard seeds 4 tablespoons of vinegar (malt vinegar preferred)
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 allspice
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.
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... Continued
For the Cake: 4 cups (482 grams) all - purpose flour 2
teaspoons baking soda 1
teaspoon baking powder 1
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground
allspice 1
teaspoon ground cloves 1 1/2 cups (340 grams) unsalted butter, cut into small cubes, at room temperature 2 1/2 cups (496 grams) granulated sugar 2 eggs 4 cups (904 grams) unsweetened applesauce
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 decorate
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
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.
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
Pumpkin Cookies 1/2 cup non-hydrogenated vegetable shortening 2 cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2 cups pumpkin puree 4 1/2 cups all - purpose flour 1 tablespoon Ener - G egg replacer 1
teaspoon baking soda 1
teaspoon baking powder 1
teaspoon salt 1/4
teaspoon nutmeg 1/4
teaspoon allspice 1/4
teaspoon cinnamon Dairy - free chocolate chips (optional)
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
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2
teaspoon Sea
Salt 1/2
teaspoon Baking Soda 1 1/2
teaspoons Baking Powder 1 1/2
teaspoons Cinnamon 1/2
teaspoon Nutmeg 1/4
teaspoon Cloves heaping 1/4
teaspoon Allspice 1 cup Almond or Coconut Milk with 2
teaspoons Fresh Lemon Juice 1
teaspoon Lemon Zest 1/2
teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
1/2 cup Chia Seeds 3/4
teaspoon Allspice 1/8
teaspoon Cardamom 1
teaspoon Cinnamon 1/4
teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4 cup non dairy Milk of choice 2
teaspoons Pure Vanilla Extract Dash of
Salt 1/2 cup Dairy Free Whipped Cream
for the filling 1 package (8 ounces) cream cheese 1/2 cup sugar 1 tablespoon bourbon 2 tablespoons turbinado or dark brown sugar 1 cup pumpkin puree * 1 egg, lightly beaten 1
teaspoon vanilla 1 1/2
teaspoons cinnamon 3/4
teaspoon allspice 6 - 10 grates from a whole a nutmeg 1/2
teaspoon salt
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
In a large bowl, mix together the parsley, mint, pomegranate, walnuts, olive oil, 2 tablespoons lemon juice, sumac,
allspice, 1/4
teaspoon salt, and pepper until fully incorporated.
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
Puree the 1 1/2 cups of pumpkin with the coconut whip, maple syrup,
salt, and pumpkin pie spice (1
teaspoon cinnamon, heaping 1/4
teaspoon nutmeg, heaping 1/4
teaspoon ginger, 1/8
teaspoon allspice, 1/8
teaspoon cloves).