Type what you have

Ingredients

• ✓ nutmeg
• all-purpose flour
• butter
• butter
• milk
• milk
• vegetable oil

Instructions

1. 1 Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
2. 2 Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.

By Eugene Darron

Ingredients

• ✓ nutmeg
• new mexico chile
• paprika
• cayenne pepper
• onion powder
• ginger
• cumin
• coriander
• cardamom
• fenugreek
• garlic powder
• cinnamon
• allspice
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Ingredients

• ✓ nutmeg
• vanilla greek yogurt
• peanut butter
• milk
• cinnamon
• red chile pepper
• salt

Instructions

1. 1 Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.

By Mandi

Ingredients

• ✓ nutmeg
• butter
• pumpkin seed
• maple syrup
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
2. 2 Melt butter in a large skillet over medium-low heat. Add pumpkin seeds; cook and stir until seeds turn slightly brown, about 10 minutes. Drain off any excess butter.
3. 3 Off heat, stir in maple syrup, cinnamon, and nutmeg until seeds are thoroughly coated. Spread seeds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until crisp and golden brown, 30 to 45 minutes, stirring every 10 minutes.

By ekgjester

Ingredients

• ✓ nutmeg
• date
• cashew
• walnut
• almond
• raisin
• cinnamon
• allspice

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
3. 3 Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

By Chris Denzer

Ingredients

• ✓ nutmeg
• butter
• brown sugar
• cinnamon
• water
• pecan

Instructions

1. 1 Melt butter in a 4-quart glass casserole dish in the microwave. Stir in brown sugar, nutmeg, cinnamon, and water. Microwave on high for 1 minute, then stir in pecans until well coated. Microwave for 4 to 5 more minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool.

By JVANEATON

Ingredients

• ✓ nutmeg
• potato
• butter
• egg yolk
• vegetable oil
• parmesan cheese
• spinach
• all-purpose flour
• egg
• peanut oil
• bread crumb

Instructions

1. 1 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
2. 2 Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
3. 3 In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
4. 4 Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
5. 5 Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.

By Tonmere

Ingredients

• ✓ nutmeg
• egg white
• water
• walnut
• pecan
• almond
• sugar
• cinnamon
• ginger

Instructions

1. 1 Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
2. 2 Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ nutmeg
• brown sugar
• water
• kosher salt
• molasses
• cumin
• cinnamon
• ginger
• cayenne pepper
• pumpkin seed

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
3. 3 Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

By Instagood Tasty Creations

Ingredients

• ✓ nutmeg
• white wine
• all-purpose flour
• swiss cheese
• gruyere cheese
• salt
• bread

Instructions

1. 1 Bring wine to a simmer in a fondue pot over medium-low.
2. 2 Stir in flour and nutmeg until well combined.
3. 3 Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt.
4. 4 Serve with cut-up French bread.
5. 5 Enjoy!

By Sheila

Ingredients

• ✓ nutmeg
• orange juice concentrate
• lemon juice
• rice vinegar
• orange zest
• garlic powder
• brown sugar
• smoked cocktail sausage
• cornstarch
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
3. 3 Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
5. 5 In a small bowl, whisk the cornstarch and water to make a smooth paste.
6. 6 Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
7. 7 Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

By Kari Chappell

Ingredients

• ✓ nutmeg
• pumpkin seed
• water
• salt
• butter
• sugar
• cinnamon
• ginger
• clove
• cardamom
• white sugar

Instructions

1. 1 Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
4. 4 Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

By cr0ybot

Ingredients

• ✓ nutmeg
• white wine
• cherry brandy
• garlic
• cayenne pepper
• cornstarch
• gruyere cheese
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ nutmeg
• chickpea
• pumpkin
• medjool date
• maple syrup
• peanut butter
• ginger
• molasses
• vanilla extract
• cinnamon
• clove

Instructions

1. 1 Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.

By Adam Mattessich

Ingredients

• ✓ nutmeg
• fuji apple
• strawberry
• kiwi
• banana
• lime juice
• white sugar
• cinnamon
• oil
• flour tortilla
• sugar
• cinnamon

Instructions

1. 1 In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
2. 2 Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
4. 4 Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
5. 5 Serve the cinnamon chips warm with the chilled fruit salsa.

By CRISSYF

Ingredients

• ✓ nutmeg
• cream cheese
• brown sugar
• pumpkin puree
• maple syrup
• vanilla extract
• cinnamon
• allspice

Instructions

1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Ingredients

• ✓ nutmeg
• date
• apricot
• carrot
• walnut
• coconut flakes
• almond butter
• flax seed meal
• cinnamon
• ginger
• vanilla extract
• salt

Instructions

1. 1 Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
2. 2 Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
3. 3 Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
4. 4 Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

By Kim

Ingredients

• ✓ nutmeg
• butter
• brown sugar
• cinnamon
• ginger
• oat cereal
• wheat cereal
• crispy rice cereal
• pretzel
• nut
• cranberry
• white chocolate morsel

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Melt butter in large roasting pan over medium heat. Stir brown sugar, cinnamon, ginger, and nutmeg into the melted butter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and nuts; stir to coat with the butter mixture.
3. 3 Bake in preheated oven, stirring every 15 minutes, for 1 hour. Set aside to cool; transfer to a large bowl.
4. 4 Fold white chocolate morsels and dried cranberries through the cereal mixture; spread onto a large sheet of waxed paper to cool completely.

By Kerri Tolbert

Ingredients

• ✓ nutmeg
• butter
• yellow onion
• all-purpose flour
• black pepper
• cayenne pepper
• milk
• salt
• chicken
• ham
• parsley
• all-purpose flour
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
2. 2 Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
3. 3 Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
6. 6 Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
7. 7 Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

By John Mitzewich

Ingredients

• ✓ nutmeg
• egg white
• water
• pecan
• white sugar
• cinnamon
• salt
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk egg white and water in a large bowl until frothy. Add pecans and stir until evenly coated.
3. 3 Mix sugar, cinnamon, salt, cloves, and nutmeg in a small bowl; sprinkle over moistened nuts. Spread pecans in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring once or twice, until toasted and fragrant, about 30 minutes. Let cool completely on the pan; nuts will crisp as they cool.
5. 5 Remove from oven and cool completely on the baking sheet before serving or storing in an airtight container at room temperature for up to 2 weeks.

By Pat

Ingredients

• ✓ nutmeg
• bacon
• bacon drippings
• yellow onion
• brown sugar
• garlic
• cayenne pepper
• cinnamon
• bourbon whiskey
• coffee
• sherry vinegar
• maple syrup
• ketchup

Instructions

1. 1 Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
2. 2 Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
3. 3 Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

By Cheryl Bricks

Ingredients

• ✓ nutmeg
• pork fat
• pork
• onion
• water
• clove
• salt
• black pepper

Instructions

1. 1 Combine pork fat, ground pork, onions, water, cloves, and nutmeg in a large pot; season with salt and black pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, mashing mixture with a potato masher every 15 minutes as it cooks; simmer until pork is tender, at least 1 ½ hours. Add water as necessary to keep mixture from boiling dry. Reduce liquid as much as possible when ready to stop cooking without letting it burn. Transfer to lidded containers.
2. 2 Refrigerate gorton 8 hours to overnight. Remove and discard fat layer or stir into gorton for a creamier spread.

By Lil1

Ingredients

• ✓ nutmeg
• bacon
• pizza dough
• yellow onion
• fromage blanc
• creme fraiche
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ nutmeg
• oil
• egg
• turkey sausage
• mustard
• cayenne pepper
• all-purpose flour
• egg
• panko bread crumb

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
3. 3 Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
4. 4 Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
5. 5 Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
6. 6 Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
7. 7 Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ nutmeg
• peach pie filling
• cinnamon
• allspice
• clove
• ginger
• pumpkin pie spice
• salt
• egg roll wrapper
• cream cheese
• water
• canola oil
• raspberry jam
• honey
• vanilla ice cream
• confectioners sugar

Instructions

1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL

Ingredients

• ✓ nutmeg
• butter
• onion
• spinach
• mayonnaise
• mozzarella cheese
• salt
• pepper
• buttermilk biscuit dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a miniature muffin pan.
2. 2 Melt butter in medium saucepan over medium heat. Stir in the onion and cook until tender and lightly browned.
3. 3 In a medium bowl, mix together onion, spinach, mayonnaise, mozzarella cheese, nutmeg, salt and pepper.
4. 4 Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves into the prepared miniature muffin pan, forming small cups that extend slightly beyond the rim. Fill the biscuit dough cups with desired amounts of the onion and spinach mixture.
5. 5 Bake in the preheated oven 12 minutes, or until biscuit dough and filling are lightly browned.

By Kristen

Ingredients

• ✓ nutmeg
• cooking spray
• vanilla bean
• olive oil
• sweet potato
• red delicious apple
• brown sugar
• cinnamon
• salt
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
3. 3 Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes.
4. 4 Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl.
5. 5 Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat.
6. 6 Spread sweet potato and apple in an even layer on the prepared baking sheet.
7. 7 Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.

By Arizona Desert Flower

Ingredients

• ✓ nutmeg
• empanada pastry
• butter
• green onion
• sweet corn
• salt
• black pepper
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
2. 2 Line the muffin cups with the 12 pastry rounds.
3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza

Ingredients

• ✓ nutmeg
• cottage cheese
• egg
• all-purpose flour
• half and half
• white sugar
• baking powder
• salt
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Ingredients

• ✓ nutmeg
• all-purpose flour
• water
• chicken liver
• heavy cream
• onion
• egg
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK