Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
br>Drop in cardamom, nutmeg, allspice, brown sugar, and cinnamon.
garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix
ombine flour, sugar, 1 ts allspice and the salt. Cut in
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
nd garlic, bay leaves, whole allspice, and peppercorns. Cover pot and
Combine the shortening, salt, water, raisins and sugar. Add the
nutmeg, cinnamon, cloves and allspice.
Boil mixture for
5 minutes;
cool.
Add together, then mix with the raisin mixture, the
vinegar
and baking soda.
Add the flour.
Bake for about 1 hour.
Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
Heat oil in dutch oven.
Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
Add chuck and pork, breaking meat up with a fork.
Continue cooking until meat is cooked through.
Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
Cook over low heat for one hour.
Add drained kidney beans and heat through.
ooked fruit, add sugar, cinnamon, allspice and cloves.
Stir well
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.
eed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4
Preheat oven to 350\u00b0.
Boil water, sugar and raisins together for 20 minutes.
Remove and add butter; let cool.
Add flavoring, cinnamon and allspice.
Add flour and nuts.
Bake for 25 to 30 minutes in 9-inch cake pan.
Makes 4 layers.
Drain yams and mash until smooth.
Add milk and eggs and beat until well mixed.
Add the honey, salt, ginger, cinnamon, allspice and nutmeg.
Mix well with spoon.
Line your greased pie pan with pastry shell and trim extra crust.
Pour mixture into the pie shell and bake at 350\u00b0 for 45 minutes.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
Preheat oven to 350 degrees. Combine 2 1/2 c. flour, sugar, syrup, butter, eggs, allspice and cloves.
Roll nuts, dates and raisins in 1/2 cup of the flour, and add last to batter.
Bake in 3 layers for 40 minutes.
epper, dried currants, sugar and allspice) and chopped parsley.
After