Mace recipes (1,235)

each, ground fine, all spice, turmeric, nutmeg, coriander, cinnamon, cloves, pepper, mace, ginger, anise, cardamon, galangal, licorice wood shavings, fennel, sweet paprika powder, flaked seasalt, buckwheat flour, spelt wheat flour, fresh pork belly, pork liver

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, 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)

Leftover carcass from baked pheasant, Enough water to cover, whole mace, dried or fresh lovage, cubed celeriac root, brewers yeast (salt substitute), gelatin

feet of pork casing size 32 mm diameter, Chimney of dry Oak firewood, Chimney of dry walnut firewood, chimney mesquite charcoal, fresh lean shoulderham, top, 10% fat, fresh fat shoulderham, bottom rind and bacon, 30% fat, Rosemary extract water, icecold, Lemon juice, one per sausage, Sugar, dextrose, Wright liquid smoke, % of weight of meat in Pink salt, 11 grams, % of weight of meat in seasalt, 4 grams

each Ginger, fennel, nutmeg, bay leaves, star anise, mace, cumin, each Coriander, cloves, cardamon, cinnamon, dry Kashmiri pepper

For the broth:, boiling water, cold water, diced beef liver, fresh or dried lovage (amazon), dried mace, fresh, dried, or extract from truffles (Sabatino, amazon), turmeric powder or Tsp size of fresh or dried turmeric root, sea salt, For the soup:, truffle broth, truffle broth liver dices

A. Ulrike’s sour method:, Japanese purple eggplant, sliced 1/4” thick with peel on, then peel removed, Nori sheet of dried seaweed, Medium mustard, Sour Pickle, mild onion, Pickling juices: vinegar, water, Pickling spices: mustard, mustard seeds, black peppercorns, salt, sugar, laurel, juniperberries, B. The sweet and sour version:, Young Ping Tung eggplants, 16 slices,1” wide, 7 mm thick with peel on, makes 16 rolls, Nori dried seaweed, Dijon mustard per roll

lean pork, lamb, chicken, turkey, veal, or mock beef (seitan), pistaccio nuts or cashew nuts, cubed fat for meats, cashew nuts for mock beef, finely ground meat trimmings, cold water to be absorbed by the ground stuffing, home made beer to simmer the sausages, foot long natural sausage casing to make 6 sausages, cracked green peppercorns, mustard seeds, coriander, ground, ginger, ground, mace, ground

For the broth:, oxtail, about four, five pieces, very cold water, medium size yellow onion, whole, elephant garlic clove, mace, bay leave, cloves, white peppercorns, seasalt, butter, For the soup:

A) Basic patties:, fresh pork or lamb shoulder meat, ground, finely ground black pepper, Maldon flaked seasalt, B) Specialty patties:, For each 2 meat patties, add 1 pinch each of spice below, or two if marked **, and 1/2 teaspoon of liquid, and stack together, spices in center, to make 1/4 pound specialty sausages, .American Breakfast Sausage: sage, maple syrup, .Italian sausage: fennel seeds, basil, garlic, add red pepper flakes for spicy, .South African Boerewors: toasted coriander seeds, nutmeg, allspice, .German Bratwurst: nutmeg**, mace, ginger, coriander, . French Andouille: garlic, red peppers, onion, red wine, . Indian Goa Sausage: tequila, chopped kashmiri pepper, palm vinegar

salt, baking soda, packed brown sugar, ground cloves, nutmeg, mace, allspice, ground cinnamon, pecan flour, melted butter, large eggs, molasses

shoulder of veal, salt, to taste Pepper, bay leaf, whole pepper corns, blade of mace, whole allspice, whole carrots, celery, butter, flour, egg yolk

Sausage stuffing:, Whole pork shoulder ham, after skin and bone removed, 6 pounds, fresh porkbelly (bacon), water, or red wine, Spices:, Sea salt, Pepper, Pink sodium nitrite salt, Nutmeg, brown sugar, Coriander, ground mace

Lean fresh pork, Boston Butt or similar shoulder cut, Smoked bacon fat, hog sausage casings, 9” long, Potato starch, shredded carrot, garlic powder, onion powder, paprika powder, coriander, % of total weight in sea salt, % of total weight in curing salt #2, fennel

cold water, marrow leg bone pipes, 2” slices, for flavor, neck bones, 2” slices for collagen gel, red wine or tsp lemon juice or tsp wine vinegar, brewers yeast (salt substitute), dried lovage, 1” thick slice of fresh celeriac root, Tbs dried mace (aromatics), Knox or other gelatin powder (1/2 packet)

roasted lovage root or stalks, chopped, (or Tbs dried root on Amazon $6), for beef flavor, celery stalks, chopped, for veggie flavor, italian parsley, chopped, for veggie flavor, wintercarrots, chopped, for sweet veggie flavor, over ripe tomatoes, chunked, for veggie flavor, dried woods ear mushrooms sliced (amazon) for beef flavor, fresh watercress, chopped, for peppery flavor, fermented celeriac root, sliced thin (see lacto-fermentation recipe in here), for beef flavor booster, roasted red onion, sliced, for sweet flavor, fermented red beets, sliced thin (see lacto-fermentation recipe in here) for general flavor booster, fermented radishes (see lacro- fermentation recipe in here) for peppery flavor booster, vinegar for fermentation

pork shoulder, contains 8 pounds meat, 1 pound bone, 1 pound bacon and rind, beef or pork liver, modified cold water cornstarch, kosher pickle spears, unflavored gelatin, Large lemon, Large onion, % of weight of meat in flaked sea salt, Ground Black Pepper, Raw Apple Cider Vinegar, White wine, Laurel leaves

grass fed chuck steak beef, pork shoulder ham meat, no rind, pork belly, no rind, home made beer (see recipe), Tube Hot dog diameter hog casing, 1 1/4” diameter for 20 - 30 sausages, (Syracuse Casing Co, NY), water with Tbs white vinegar to soak casing till translucent, Small Chopped white onion, ice cold beer, Sweet red paprika powder, White pepper, Coriander, Nutmeg

ghee or mustard oil (could use vegetable oil i guess), cinnamon stick, bay leaves, cloves, peppercorns, coriander seeds, green cardamom, black cardamom, mace blade, hing powder, lamb shank / leg meat diced into 1 inch chunks, large or 3 medium onions (about 4 cups)

ground lean beef, ground lean pork, shredded cheddar cheese (contains salt), ripe Roma tomato, dipped in boiling water, skin rinsed off, chopped shallot clove, fresh carrot slices, olive oil, water, chicken or vegetable bouillion cube (contains salt), orzo pasta, fresh or dried lovage or fresh parsley, or fresh chopped basil, dried mace, drops of maple syrup