WHAT ARE THE INGREDIENTS IN ALLSPICE RECIPES
ALLSPICE SUBSTITUTE RECIPE - FOOD.COM
This is one spice that I do not normally have on hand. Most of my recipes do not call for it, but sometimes you just need it. This is a recipe for a substitution that works great. Below are two measurements. The normal formula is equal amounts of all three, but if you like the cloves and nutmeg less predominant, use the lesser amount. Both will have the flavor of allspice. See note at the bottom.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 teaspoon
Number Of Ingredients 3
Steps:
- Mix together; you want equal amounts of the spices above or see note.
- Use according to your recipe.
- NOTE: If you like a lesser amount of cloves and nutmeg, the formula is 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Nutrition Facts : Calories 12.9, FatContent 0.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 3, CarbohydrateContent 2.3, FiberContent 1.3, SugarContent 0.4, ProteinContent 0.2
BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES
In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.
Total Time 2 hours
Yield 4
Number Of Ingredients 13
Steps:
- Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
- Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
- Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
- Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
- Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
- Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
- Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.
Nutrition Facts : Calories 660 calories, FatContent 25.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 87.6 g protein, CarbohydrateContent 15.2 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4 g fibre
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BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES
Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
- To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
- Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
- Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
- Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
- Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
- Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.
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SPICED PICKLED BEETS RECIPE: HOW TO MAKE IT
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Side Dishes
Calories 53 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Side Dishes
Calories 53 calories per serving
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
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HOMEMADE PICKLING SPICE RECIPE: HOW TO MAKE IT
I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
From tasteofhome.com
Reviews 3.8
Total Time 10 minutes
Calories 1 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 10 minutes
Calories 1 calories per serving
- Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
See details
SPICED PICKLED BEETS RECIPE: HOW TO MAKE IT
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Side Dishes
Calories 53 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 50 minutes
Category Side Dishes
Calories 53 calories per serving
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
See details
HOMEMADE PICKLING SPICE RECIPE: HOW TO MAKE IT
I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
From tasteofhome.com
Reviews 3.8
Total Time 10 minutes
Calories 1 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 10 minutes
Calories 1 calories per serving
- Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.
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ALLSPICE RECIPES | ALLRECIPES
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