Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4
teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar.
Layer 1 cup cabbage, 3 ounces tofu (about 1/2 cup), 1/4
teaspoon ground peppercorns and 1/2 cup ramen noodles into each jar.
Ingredients, Serves 4 - 6 1 lb carrots 1 tablespoon olive oil 1/8 teaspoon ground cumin seed 1/8 teaspoon ground fennel seed 1/8
teaspoon ground peppercorn 1/2 teaspoon coriander seed -LSB-...]
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black
peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1 cup pumpkin seeds —
ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2
teaspoons pink
peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2
teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of water 1 bay leaf 8 black
peppercorns 1/3 cup chopped flat - leaf parsley 1
teaspoon Worcestershire sauce 2
teaspoons salt 1/2
teaspoon fresh
ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
1 cup dry white wine 1 shallot, minced 6 - 8 pink
peppercorns 1 fresh bay leaf 1/2
teaspoon sea salt 1 stick unsalted butter Sea salt and freshly
ground black pepper Preheat the oven to 400 degrees
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
1 1/3 cup fresh or frozen blueberries 2 tablespoons raspberry vinegar (or red wine vinegar) 1/2
teaspoon coarsely
ground pink
peppercorns 1/2 cup quinoa 1/4
teaspoon salt 1 medium zucchini 3 ounces Havarti cheese 1 cup lowfat cottage cheese 4 fresh mint leaves, optional
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2
teaspoons dried basil 1
teaspoon dried oregano 10 Tellicherry
peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly
ground black pepper to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2
teaspoons black
peppercorns 2
teaspoons anise seed 2
teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1
teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3
teaspoons rice flour for thickening (optional)
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1
teaspoon freshly
ground white
peppercorns 1
teaspoon freshly
ground black
peppercorns 1
teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1
teaspoon dried thyme
1 tablespoon cloves 1 tablespoon black
peppercorns 1 1/2
teaspoons malagueta pepper 1 1/2 tablespoons grated nutmeg 1
teaspoon ground cinnamon
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound
ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black
peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black
peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4
teaspoon fennel seeds, 1/4
teaspoon coriander seeds, and 1/4
teaspoon black
peppercorns) Freshly
ground white pepper
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1
teaspoon coarse salt 1 tablespoon whole
peppercorns 1/4
teaspoon ground black pepper 6 dried bay leaves
1 1/2 pounds tricolor baby potatoes 3 cloves garlic, smashed 2 tablespoons kosher salt 1 sprig fresh thyme 1 bay leaf 4 black
peppercorns 1/3 cup extra virgin olive oil 3 tablespoons white wine vinegar 1 1/2
teaspoons stone -
ground mustard 1 tablespoon agave nectar 1/2 cup minced fresh parsley leaves 1/4 cup minced scallions Freshly
ground black pepper
Whisk the eggs, 1/2
teaspoon of kosher salt, 1/2
teaspoon of
ground peppercorns, and 1/2 cup of Parmesan cheese together in a large bowl and set aside.
2 tablespoons olive oil 5 pound grass - fed arm roast Kosher salt and freshly
ground black pepper, to taste 5 garlic cloves 8 star anise 3 whole cloves 2 cinnamon sticks 1/2
teaspoon Szechwan
peppercorns 3 cups water 1/2 cup tamari 2 tablespoons honey 2 tablespoons freshly chopped cilantro
Ingredients 1/3 cup white wine 2 large sprigs parsley 1/2
teaspoon whole
peppercorns 1 pound cod 4 - 5 tablespoons olive oil Kosher salt Freshly
ground pepper 1/2 red onion, diced 1 clove garlic, minced 1/4 cup chopped parsley, plus more for garnish 1
teaspoon old bay 1/2
teaspoons smoked paprika 1/4
teaspoon salt, plus more to taste 1/4 cup panko 1/4 cup mayonaise 1/2 cup flour 1/4 cup Spicy Quick - Pickled Radishes (recipe follows)
1/4 cup sundried tomatoes — fill water in cup and soak while setting up 1 fresh tomato 1/2 cup raw organic cashews 1 handful fresh chives (or 1 scallion) 1 - 2 cloves fresh garlic 1/2 -1
teaspoon dehydrated red chili peppers 1
teaspoon sea salt 1
teaspoon fresh
peppercorns,
ground 1
teaspoon dry certified organic oregano 1
teaspoon certified organic Italian Seasoning
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1
teaspoon freshly
ground white
peppercorns 1
teaspoon freshly
ground black
peppercorns 1
teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1
teaspoon dried thyme
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon
peppercorns 1 pound
ground pork 1/2 tablespoon fish sauce 1/2
teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
1 whole chicken 2 Tablespoons soy sauce 2 Tablespoons honey 1 Tablespoon Sichuan
peppercorns,
ground 1
teaspoon toasted sesame oil 1 Tablespoon neutral oil with high smoke point
INGREDIENTS 3/4 cup chopped dried shiitake mushrooms 3/4 cup chopped dried glass noodles 3/4 cup shredded and chopped carrot 3/4 cup diced dry tofu 2 tablespoons scallions, minced 3
teaspoons ginger, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 2
teaspoons salt 1
teaspoon white pepper 1
teaspoon ground Sichuan
peppercorn Dumpling Wrappers
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4
teaspoons fine sea salt 1/4
teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2
teaspoon ground pink
peppercorns
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
Add 2
teaspoons (or so) of olive oil and several twists of freshly
ground salt and pepper (I use Trader Joe's Pink Himalayan Salt and Trader Joe's Rainbow
Peppercorns).
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled, chopped 3 dried chiles de árbol 4
teaspoons curry powder 4
teaspoons ground cumin 4
teaspoons ground turmeric 3 tablespoons
ground coriander 1
teaspoon black
peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2
teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
250g boneless, skinless salmon in 1 cm cubes 125g smoked salmon or trimmings, scissor - snipped into strips 100g sliced, crustless fresh white bread, cut into cubes 4 tbsp double cream 1 tbsp extra-virgin olive oil Greaseproof paper 1⁄2
teaspoon cracked white
peppercorns or
ground black pepper 20 chives (half scissor - snipped) and baby salad leaves, if liked 4x125ml ramekins, dariole moulds or heatproof pots