Using ingredient allspice berries

Baked Deer Meat

• 4 allspice berries
• 2 garlic (cloves halved)
• 2 bay leaves
• 1 nutmeg (whole)
• 1 cornstarch
• 1,200 ml wine (red)
• 250 gr carrots (whole)
• 200 gr onions (whole)
• 130 gr brandy
• 120 ml olive oil

Cabbage And Bacon

• 4 allspice berries (whole)
• 2 savoy cabbages
• 1 salt and pepper
• 180 gr bacon
• 8 slices bacon

Cinnamon Peach Soup

• 3 allspice berries
• 3 cardamom pods
• 1 sprigs of mint (fresh)
• 950 gr ripe peaches
• 500 gr squeezed orange (freshly)
• 240 ml nonfat yogurt
• 16 gr candied ginger (diced)
• 3 gr cinnamon (ground)
• 2 gr ginger (ground)

Hot And Sour Soup With Chayote, Shrimp, And M

• 1 lemon rind
• 1 top lemongrass
• 1 chayote
• 1/4 dice
• 1,200 ml water
• 120 gr shrimp
• 60 gr mushrooms
• 45 ml oyster sauce
• 30 ml oyster sauce
• 6 gr chili-garlic paste

Jamaican Jerked Chicken

• 8 scallions
• 6 loin pork chops
• 6 chicken legs
• 3 chicken breasts
• 2 bay leaves
• 1 clove garlic
• 1 allspice berries (whole)
• 1 nutmeg (fresh grated)
• 1 pickapeppa sauce
• 45 ml wine vinegar (red)

Mulligan Stew With Blueberry Dumplings

• 4 thyme sprigs
• 4 allspice berries
• 4 carrots
• 3 parsnips
• 2 bay leaves
• 1 chicken
• 1 pepper
• 1 rutabaga
• 1 potato
• 1 nbsp

Nate Pennell's Mulligan Stew With Blueberry D

• 4 thyme sprigs (fresh)
• 4 allspice berries
• 4 carrots (peeled)
• 3 parsnips in (cut)
• 2 bay leaves
• 1 rutabaga (peeled)
• 1 potato in (peeled cut)
• 1 egg (beaten)
• 1/2 wild blueberries
• 1,100 gr chicken

Peach Spread

• 7 allspice berries
• 1 ascorbic acid color keeper
• 950 gr peaches
• 475 ml water

Pickled Watermelon Rind

• 8 cinnamon sticks broken up (whole)
• 1 watermelon rind
• 1,600 gr sugar
• 950 ml cider vinegar
• 950 ml water
• 34 gr kosher salt
• 6 gr allspice berries

Quince-and-cranberry Compote

• 18 allspice berries (whole)
• 6 quince
• 3 long
• 1 cinnamon stick
• 1,400 ml water
• 400 gr sugar
• 2 packages cranberries
• 1 slice orange peel

Spicy Pickled Plums

• 4 allspice berries
• 4 chilies (dried red)
• 4 cinnamon sticks
• 4 blades of mace
• 2 firm ripe plums
• 700 ml distilled malt vinegar
• 600 gr sugar