ll other ingredients, herbs, and spices -- bring the ingredients back to
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
pice Mix: Mix together all spices in a bowl. Transfer the
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
o room temperature. Strain out spices and store in the refrigerator
round cinnamon (or apple pie spices) using a fork.
Spread
Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices.
Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed.
Serve soup with parsley.
You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.
ablespoons of oil, add the spices and stir well. Once the
o TM bowl. Add remaining spices and rice flour to TM
Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
optional), orange peel and mixed spices.
Whip egg yolks with
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
Cover whole cucumbers with boiling water; let stand overnight. Drain.
Repeat 3 more mornings.
On the fifth day, drain and slice in 1/4-inch pieces.
Combine sugar and spices, salt and vinegar; bring to a boil and pour over cucumbers.
Let stand 2 days.
On the third day, bring to a boil and seal in sterilized jars.
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
Wash cucumbers and pack whole in jars.
Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar.
Add 1 tablespoon salt.
Heat to the boiling point 1/2 cup vinegar and 1/2 cup water (per jar).
Pour over cucumbers and seal.
If the jars do not seal, you may process them in cold pack canner for 5 minutes. Let stay in jars at least 2 weeks before using them.
Add salt, sugar, pepper and spices to each jar of cucumbers that is being processed.
Pour vinegar to 2 inches from top of jar and remainder with water.
Install jar lids and boil in hot water bath for 10 minutes.
uts, chocolate chips, etc -- ) and spices.
Combine wet ingredients, including
uices, oil, all of the spices and salt in a small
easpoons chopped garlic and Chinese spices in a small bowl then
Heat oil until hot, saute ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise.
Fry for 1-2 minutes.
Add onions, tomato paste and potatoes.
Stir-fry well.
Mix in water and tomatoes.
Cook until mixture starts to boil.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Add seasoning to taste and serve this spiced curry dish with bread slices or with plain rice.