50 spice tip Recipes

beef brisket or 6 lbs sirloin tip steaks or 6 lbs beef eye round, bay leaves, finely chopped, ground mace, crushed black peppercorns, garlic , made into a paste with salt, allspice, molasses, brown sugar, cooking salt, saltpeter

onion, thinly sliced, white vinegar, beef broth, brown sugar, bay leaf, ground ginger, salt, ground allspice , cinnamon and nutmeg, pepper, cayenne pepper, beef sirloin tip roast or 1 beef bottom round roast (2 lb), chopped dried plums and apricots, golden raisins, cornstarch, cold water

dried figs (preferably calmyrna; 1 1/3 cups), stems discarded, dried apricots (1 1/4 cups), pitted prunes (1 1/4 cups), whole allspice, mixed peppercorns (black, white, green, and pink ), unsalted butter, melted, goose, wing tips removed, onions, quartered, chopped shallots (2 large), armagnac, veal demiglace, apricot jam or preserves

canola oil, beef sirloin tip, cut into strips 1/2 inch thick and 3 inches long, beef broth, soy sauce, dry sherry or 2 tbsp rice wine, fresh ginger, unpeeled , 1 inch long, thinly sliced lengthwise, chinese five spice powder, daikon radish, peeled and cut into 2-inch pieces, green onions, white and tender green parts, cut into 2-inch lengths, leaves napa cabbage , cut crosswise into strips 2 inches wide

light soy sauce, sherry wine or 2 tbsp orange juice or 2 tbsp brandy or 2 tbsp vinegar (i use vinegar because of my kids), chinese five spice powder (i use 2 tsp), honey, garlic, minced, white pepper

sirloin tip roast or 6 lbs beef eye round, bay leaves, finely chopped, ground mace, garlic, crushed and made into a paste with, salt, allspice, crushed black peppercorns, molasses, brown sugar, salt, saltpeter, guinness stout

extra-virgin olive oil, garlic cloves, minced, kale , ribs removed, coarsely chopped (see tip), reduced-sodium chicken broth or 1 cup vegetable broth, ground coriander, ground cumin, garam masala (see ingredient note), salt, chickpeas, rinsed

santa maria-style seasonings, bbq spice (recommended : red barron bbq spice), tri-tips, trimmed

fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup

sirloin tip roast, trimmed and deboned., salt, brown sugar, nutmeg, ground mace, ground pepper, basil leaves, marjoram

minced fresh garlic, garam masala powder, kosher salt, freshly cracked black pepper, canola oil , plus more if needed, beef tri-tip, canola oil, minced garlic, minced fresh ginger, garam masala, tomato puree, brown sugar, apple cider vinegar, worcestershire sauce, kosher salt and freshly ground black pepper, to taste, water, basmati rice, canola oil, caraway seeds, onion, minced, water, kosher salt and freshly ground black pepper, to taste, corn tortillas, fresh cilantro sprigs, jalapeno peppers, seeded and thinly sliced

tilapia fillet, light brown sugar, chinese five spice powder (see tip ), canola oil, reduced sodium soy sauce, sliced scallions

jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions, beef broth or stock, paper container or canned, wok or clear oil, 1 turn of the pan, beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced, green bell peppers, seeded and diced into 1-inch pieces, onion, diced, dry cooking sherry, dark soy sauce , eyeball the amount (recommended: tamari), cornstarch, chinese five-spice powder , found on asian foods aisle of market, cracked black pepper, scallions , thinly sliced on an angle, for garnish, smoked whole almonds , available on snack aisle, for garnish

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

brown sugar, fresh ginger or 1 tsp ginger, dry, garlic cloves, crushed or 1 tsp garlic, dry, dried tarragon (or your favorite spice), soy sauce, red wine vinegar

cumin seeds, fennel seeds, chicken tenders, cut into bite-size chunks, salt, divided, canola oil, divided, onion, chopped, garlic cloves, minced, fresh chili pepper, seeded and minced, minced fresh ginger, asparagus (woody ends trimmed, cut into 1-inch pieces), light coconut milk (see tip ), chopped fresh cilantro