Using ingredient peppercorns
Grandma's Chicken And Dumpling Soup
- 6 peppercorns
- 3 chicken boullion (cubes)
- 1 fryer
- 1 egg
- 1 bay leaf
- 1,400 ml water (cold)
- 800 gr chicken
- 300 ml cream chick
- 300 ml cream mush
- 250 gr flour
Green Curry Paste
- 7 peppercorns
- 6 green chilies (fresh)
- 8 gr lemon grass (chopped)
- 8 gr shallots (chopped)
- 8 gr garlic (chopped)
- 3 gr galangal (chopped)
- 3 gr salt
- 3 gr shrimp paste
- 2 gr cumin seeds
- 2 gr coriander seeds
Green Tomato Relish Ii
- 1,800 gr green tomatoes
- 350 ml vinegar
- 325 gr brown sugar
- 100 gr sweet pepper (red)
- 12 gr pickling salt
- 10 ml mustard seeds
- 10 ml dry mustard
- 6 gr peppercorns (white)
- 4 gr allspice (whole)
- 4 gr celery seeds
Gujar Ka Pullao
- 1 onion
- 1 bay leaf
- 1 cardamom pod
- 1/2 cinnamon stick
- 375 gr carrot
- 240 ml water
- 120 gr basmati rice
- 30 ml vegetable oil
- 1 gr cumin seeds
- 1 gr peppercorns
Hearty Chicken Noodle Soup
- 5 chicken bouillon (cubes)
- 5 peppercorns (whole)
- 2 carrots thinly (sliced)
- 1 stewing chicken
- 1 onion quartered
- 1 bay leaf
- 1 egg
- 1,900 ml water
- 160 gr all purpose flour
- 30 ml milk
Huachinango
- 6 peppercorns
- 5 garlic (cloves)
- 1 achiote paste
- 525 gr snapper (red)
- 60 ml seville orange juice
- 45 ml water
- 10 ml cider vinegar
- 10 ml orange juice
- 5 gr annato seed
- 2 gr oregano
Hunter's Stew Dish For Royalty
- 6 potatos
- 5 peppercorns
- 2 sauerkraut
- 1 bay leaf
- 375 gr tomatoes
- 140 gr polish sausage
- 140 gr bacon
- 130 gr beef
- 80 gr mushrooms
- 60 ml water
Indian Pot Roast
- 12 peppercorns (whole)
- 12 allspice (whole)
- 4 pot roast
- 2 garlic (cloves)
- 1 flour
- 1 bay leaf
- 1 recipe your dumplings
- 1 carrots orgt (whole)
- 120 ml water
- 120 gr good rum
Jambalaya #2
- 7 fish stock
- 6 peppercorns
- 2 shucked oysters
- 2 bay leaf
- 1 rib celery
- 1 recipe shrimp broth
- 1,400 ml water
- 500 gr shrimp (raw)
- 425 gr smoked ham
- 300 gr tomatoes
Kishke
- 4 ribs of celery
- 3 ft intestine of beef well (cleaned)
- 3 bay leaves
- 3,800 ml clear beef stock
- 240 gr rice (raw)
- 230 gr beef liver
- 230 gr beef lung
- 110 gr beef (ground)
- 40 gr onion
- 6 gr salt
Labskaus
- 4 peppercorns
- 2 onions
- 1 1/2 sour pickles
- 700 gr potatoes
- 300 gr corned beef
- 240 ml water
- 55 gr butter
- 3 gr salt
- some with
Lamb Stock
- 6 peppercorns
- 5 garlic
- 2 racks of lamb
- 2 carrots
- 2 celery
- 2 bay leaves
- 1 onion
- 1 thyme
- 160 gr tomato
- 120 ml water
Lamb Stock
- 6 leg
- 4 peppercorns
- 3 stalks celery
- 2 carrots
- 2 onions
- 1 bone from
- 1 ripe tomato
- 1 bay leaf
- 1 parsley
- 160 gr tomato (canned)
Left-over Soup
- 4 peppercorns
- 2 mutton chops (cold)
- 2 apples (baked)
- 2 stalks celery
- 1 egg (cold fried)
- 3,800 ml water (cold)
- 2,700 gr bones
- 220 gr onions (cold boiled)
- 8 gr salt
- 8 gr mixed herbs
Light Vegetable Broth
- 10 peppercorns
- 6 carrots
- 6 garlic (cloves)
- 2 potatoes
- 2 onions
- 2 bay leaves
- 1 leek
- 6,200 ml water
- 475 ml wine (white)
- 80 gr mushrooms
Maple Mustard Game Hens
- 10 peppercorns
- 2 cornish game hens
- 1 bay leaf
- 1 garlic clove
- 120 ml peanut oil
- 110 gr pure maple syrup
- 30 ml lemon juice
- 16 ml dijon mustard
Matthew Kenney's Tunisian Chili
- 1 salt to (taste)
- 170 gr beef fillets
- 30 ml olive oil
- 3 gr ancho chili powder (dried)
- 2 gr coriander seeds (crushed)
- 2 gr cumin (ground)
- 1 gr peppercorns (white crushed)
- some preheat oven
Microwave Spiced Red Cabbage
- 4 peppercorns
- 3 l
- 1 bay leaf
- 1 apple
- 1 onion
- 1 salt and pepper
- 1/2 cabbage (red)
- 80 ml vinegar
- 5 gr butter
- 4 gr sugar
Ochsenschwanzsuppe
- 4 peppercorns
- 2 ox tails disjointed
- 2 veal tails
- 1 onion
- 1 bay leaf
- 1/4 madeira
- 1,900 ml water
- 100 gr celery (diced)
- 80 gr tomatoes (drained)
- 65 gr carrots (diced)
Ochsenschwanzsuppe
- 4 peppercorns
- 2 ox-tails
- 2 veal tails
- 1 onion
- 1 bay leaf
- 1/4 madeira
- 1,900 ml water
- 100 gr celery
- 80 gr tomatoes
- 65 gr carrots
Orjaleves
- 8 peppercorns
- 2 celery knob
- 2 carrots
- 1 eggs
- 1 onions (diced)
- 1 garlic (cloves)
- 1 kohlrabi
- 1 clove
- 1 parsnip
- 525 gr pork backbone
Panang Beef
- 12 basil leaves
- 10 peppercorns
- 8 chilis (dried red)
- 6 garlic (cloves)
- 3 b
- 3 shallots
- 1 pepper (white)
- 1 kha (fresh)
- 1,000 ml coconut milk (thin)
- 450 gr beef