10 cloves

fish of choice about 10-12 inches long • Marinade for fish : • salt (pink) • fenugreek, fennel, turmeric • green cardamom • Sauce for stew: • small to medium tomatoes • small - medium onions • large cloves minced garlic • scotch bonnet peppers • piece of fresh minced ginger • nutmeg •

wagyu top sirloin cap, called Picanha steak, fat cap on, usually 6” wide, 10” long and 2” thick • molten butter with 2 cloves crushed garlic and 1Tbs crushed green peppercorns • Flaked Maldon seasalt on the side

Dried taro leaves – 100-150g (do not wash unless needed, and do not stir once in the pot) • Coconut milk – 2 cans (800 ml total), first extract if fresh • Coconut cream – 1 can (400 ml), for richer flavor • Dried fish or shrimp (optional) – ½ cup (e.g. daing or hibi) • Pork belly (optional) – 200g, thinly sliced • shrimp (optional) • Ginger – 1 thumb-sized piece, sliced thin • Onion – 1 medium, chopped • Garlic – 4 cloves, minced • Red bell pepper (optional) • Red chili (siling labuyo or long chili) – 5-10 pcs, adjust to taste • Fish sauce or bagoong (shrimp paste) – 1–2 tbsp •

chicken breast (about 300g), cut into 1.5 cm cubes • roasted or fried peanuts • –10 dried red chilies, cut into segments • Sichuan peppercorns • scallions, chopped 1 tsp minced garlic • minced ginger • Sichuan spicy paste (adjust to taste) • cooking oil (for stir-frying) • Marinade (no water) • salt • black pepper • five spice powder •

Red Onion • Celery leaves • Spring Onion • Mince Pork • Shrimp meat • Lime juice • Fish sauce • Palm sugar • Sugar • Salt • Shallot • Vegetable oil •

Dried Deseeded mild poblano peppers, chopped • tiny dried deseeded ancho pepper, chopped • chopped ripe banana • Raw Peanuts • chopped Onion • sesame seeds • hardneck Garlic, minced • each ground peppercorns, mexican oregano, coriander, cumin, anise, clove, brown sugar, cinnamon, chopped bayleaf • Cacao powder • Chicken tomato bouillion cube • water • breadcrumbs •

Use 1 Tbs speculaas spices per pound of flour. Make 6 Tbs Speculaas spices: 8 Tsp cinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise,mace, black cardamon, cloves, pepper, coriander, ground fine • Make 3 pounds cookie dough: • baking powder • dark rye flour • cacao powder • salt • Buttermilk • Cake Flour • Finely shredded dried coconut, weighs 85 grams • stevia in the raw sweetener, weighs 25 grams • ripe bananas • soft unsalted butter (1/2 pound) •

Make confit: • large goat neck bones, at least 1” thick, 1” cubes • red onions, chopped • Cardamom • Cloves • thumb of fresh Ginger, minced • Bay, crushed • Coriander • Turmeric • Cumin • , 2, 3, or 4 Dry kashmiri peppers: 1 for mild, 4 for hot, crushed • elephant garlic bulb, minced •

For the onion rings: • Cymes, Vidalia, or Walla Walla onions the diameter of a wide mouth jar, 3 inches • raw apple cider vinegar • cane sugar • turmeric powder • mustard seeds • green peppercorns • salt • strong California bay leaf, crushed • whole peeled cloves of hardneck garlic • For the quick french onion soup: • Trimmed ends, tops of onions and peels •

Beef brisket from the round, 60% meat /40% fat, trimmed to 80% meat/20% fat, net weight 5 pounds • ice cold red wine • prague nr 1 pink curing salt, equal to 0.25 % pink curing salt with 6.25% sodium nitrate, USDA recommended level • Himalayan sea salt • brown sugar • ground black pepper • whole elephant garlic bulb, 10 cloves, peeled and crushed • length hog or lamb casings, 38-42 mm diameter (syracuse casing company) • Charcoal chimney full of mesquite charcoal • Coffee can full of soaked walnut wood

Fresh Minced Garlic (about 10 cloves) I usually use a lot more than that !) • Black Pepper • Onion powder • Oregano • Sazon (with achiote for coloring) • Adobo • Olive oil (drizzled over the top) • White Vinegar(I use 3 capfuls on each side, drizzled all over pork) • Parsley Flakes(sprinkle last) • Tarragon Leaves (sprinkle last)

whole Pork shoulder, remove skin, bone, tendons, net yield 5 pounds fresh marbled meat • dried mild Deggi Mirch Kashmiri dried mild red chillies, 1,000 to 2,000 Scoville pepper index • Fine Himalayan pink seasalt, or 4 brined lemons • Turmeric powder • Lemon juice or 4 brined lemons, 16 quarters • Pork sausage casing for ten sausages (Syracuse Casing Co) • Garlic, crushed and peeled (2 whole garlic bulbs) • crushed whole cloves • Ginger powder • Cumin powder • Goa Palm Feni alcohol, or mexican tequila 80 proof • Portuguese Jerez de la Frontera sherry vinegar, 8 % acidity •

can of Boiled Oysters, 8 oz can black bean paste • thin soy sauce • thick soy sauce (called ketjap in bahasa) • rice vinegar • water • palm sugar • five spice for the black bean sauce only: 10 grams each cinnamon, fennel seeds, peppercrons, star anise and cloves, toasted and ground

Khausay Besan curry. Adrak. 1inc pec Lahsan. 2-3 cloves • Green chilli. 2-3 Kari pata 10-12 Baisan. 1cup • Dahi. 3/4 cup Zera. 1 tsp Haldi. 1tbsp • Water • Chicken gravy.. Oil. 3-4 cup Onion. 2 medium(cut in slice • Chicken(bonless) 600 gm Ginger/garlic paste. 1tb • Dhanya powder • Zeera • Salt • Red chilli powder • Haldi • Green chillies •

chicken leg quarter • yoghurt • each crushed peroek Makrut lime leaves, cloves, cardamon, ginger, cumin, paprika, coriander, curry powder, salt, peppercorns, garlic paste, cinnamon, nutmeg • Cost. Frozen chicken leg quarters are a bargain, we buy an 8 pound bag, 8 leg quarters, for $5, 43 cents per person, with homemade yoghurt, 12 cents per person, and 10 cents spices: 65 cents dinner

white or blue masa corn flour, 1/2 cup boiling water, Tbs corn oil • ground beef • dry black beans, clove of garlic, tsp coriander • sofrito sauce, optional • shredded lettuce, greens, cabbage, or sweet green peppers • grated cheese, like aged Tillamook white cheddar • Tomato, chopped • ripe avocado, chopped • chopped pickled jalapeno pepper • chopped green onion or fresh cilantro • chopped red onion • fresh thick greek yoghurt or sour cream •

Double 8 Cattle Company Fullblood Wagyu Eye of the Round Roast • Garlic (10 to 15 cloves peeled) • Toasted and Ground Cumin • Paprika • Granulated Garlic • Granulated Onion • Ancho Chili Powder • Brown Sugar • Dry Mustard Powder • Kosher Salt • Cayenne • Freshly Ground Black Pepper

sweet Italian sausage (leave whole links for roasting) • green peppers sliced long • onions sliced • Lots of fresh garlic minced (10 cloves?) • Garlic powder • Salt & pepper • Olive oil • rice • beef bouillon • butter

flattened rice (Poha) soaked in water for 10-15 minutes; do not squeeze too much or it will become a mush • onion chopped • green chillies, slit • ginger paste • potato chopped • frozen pea • Cinnamon stick • cardamom • cloves • cumin seeds • Garam masala • chilli powder •

Blending Ingredients • Green Chilli • Ginger small • clover garlic • Curry leave 4 stem • cashew • big onion (10 small onion) • tomato • coriander leave • Preparing Ladies Finger • ladies finger (okra) • Cumin •

mutton/beef/1 kg chicken • onion, 10 pepper,5 cloves,5 cardamom, 1 stick cinnamon • bay leaves,grind 1inch ginger,1 pod garlic & 9 green chillies) • tbsn coriander powder,2 tbsn turmeric, 2 tbsn Kashmiri • Red chilli powder (less heat)3 cups of rice and 4 1/2cup water • tbsn salt in mutton and 1 tbsn while u add rice with water • potatoes, 1 cup green lentils,1 medium tomato • Salad (1 onion sliced,1 tomato, 2 green chilli, 2 lemon juice, • salt,1 cucumber and few coriander leaves)mix all..ready

chicken boneless, 1/2 cup pudina,2 green chillies • cuminseeds/zeera,2 tbsn breadcrumbs,1 tsp garam masala pwd • tbsn ginger,garlic and chilli paste and 1 tsp salt • Grind all together )this is for kofta • Biryani masala • big onion sliced,2 big tomatoes chopped,5 green chillies chop • tbsn salt,1 tbsn curd,1tbsn red chilli pwd, 1 tsp turmeric • coriander pwd, 1 1/2 cup mixed vegetables • garam masala, 1tsp Biryani masala,1 cup coriander leaves • N mint leaves(1 potato cubed n fried optional) • Whole garam masala put with onion 8 black pepper, 4 cloves • cinnamon,3 bay leaves, 1 tsp cumin seeds and 4 cardamom •

mutton (preferably the shank portion)can use chicken or beef • tbsn ginger garlic chilli paste • onions,1 cup oil • tbsn coriander pwd,1 tbsn red chilli pwd,1tbsn turmeric • tbsn saute wheat flour • tbsn nihari masala • fennel boiled in 1 cup of water • Sliced of green chillies,ginger n onion • Few coriander leaves for garnish • Garam masala optional • Nihari masala:(1 tbsn Cummins seeds,2 to 3 black cardamom, • green cardamom, 4to5 cloves,2 bay leaves,1 cinnamon stick,1tsp •

How to make Vegan Irish Stew: • – Dice 1 or 1 and a 1/2 onions into a stewpot • – For sautéing the onion you can use vegetable oil or if you are not vegan you can use lard which has an amazing effect on the flavors • – Add 2 tablespoon of veggie broth to soften • – Chop 2 ribs of celery, 1 large carrot, 1 parsnip and put them into the pot • – Leave these simmer for a few minutes until they begin to soften • – Add 3 cloves of minced garlic and stir them • you feel it? It smells incredible very shortly! • – Now we add our mushrooms (about 18 small mushrooms) • – Stir in 1/4 cup of tomato paste (once the mushrooms begin to shrink in size) • – 1 can (or bottle) of beer • – Add 3 cups of low-sodium vegetable or beef broth and stir everything to mix •

Ghee • mediums onions, chopped • green pepper, chopped • finely diced center cut bacon • chili powder • franks red hit powder seansoning • cloves, pressed • Black pepper • oregano • cumin • bay leaves • TJs chili,onion crunch •

basmati rice • mixed Dry fruit(10 Almonds,10 Cashews,20 raisins,10 Pistachios,dry coconut slices) • desi ghee • sugar • cloves • green cardamoms • saffron strands soaked in warm milk • orange red food colour • kewra essence

.dal chana 250 gm • .chicken 400 gm boneless • .lehsan cloves 10 • .green chillies chopped 4 • .ginger thin slices 5 to 6 • .salt as per taste • .onion chopped medium size • .red chilli powder 1 tea spoon • .turmeric powder 1 /4 tea spoon • .cumin seeds 1 tea spoon • .black pepper powder 1 tea spoon • .coriander powder 1 tea spoon •