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Mom's Little Smokies
Appetizer

Mom's Little Smokies

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. Add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.

By NATTUMS

Pickled Eggs and Beets
Appetizer

Pickled Eggs and Beets

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
  2. 2 Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
  3. 3 Remove beets from boiling water and rinse. Set aside to cool.
  4. 4 Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
  5. 5 Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.

By Wes

Lighter Cretons
Appetizer French

Lighter Cretons

4.0

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
  2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Holiday Buffet Meatballs
Appetizer

Holiday Buffet Meatballs

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish.
  2. 2 Bake in preheated oven until warmed through, about 10 minutes.
  3. 3 Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil.
  4. 4 Continue baking in oven until meatballs are hot, about 20 minutes.

By SAXEYGIRL

French-Canadian Gorton Pork Spread
Appetizer American

French-Canadian Gorton Pork Spread

4.5

Prep
5 min
Cook
65 min
Total
70 min

Instructions

  1. 1 Place pork, onion, cinnamon, and clove into a saucepan. Season with salt and pepper. Pour in enough water to just cover pork. Bring to a boil.
  2. 2 Reduce heat to medium-low and cook until water has nearly evaporated, about 1 hour. Stir occasionally to ensure pork cooks evenly.
  3. 3 Use a potato masher or wire whisk to break pork into thin strands. Pour off any remaining liquid, then spoon gorton into a serving bowl. Refrigerate until cold before serving.

By Polish Frog

Deviled Pickled Eggs
Appetizer

Deviled Pickled Eggs

4.0

Prep
20 min
Cook
5 min
Total
4345 min

Instructions

  1. 1 Measure 1 cup beet juice from reserved juice.
  2. 2 Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  3. 3 Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  4. 4 Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

By Kathy Van Pelt

Pumpkin Pie Seeds
Appetizer

Pumpkin Pie Seeds

4.5

Prep
10 min
Cook
55 min
Total
95 min

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

Pumpkin Pie Dessert Hummus
Appetizer

Pumpkin Pie Dessert Hummus

Prep
10 min
Cook
Total
70 min

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

Pickled Eggs
Appetizer American

Pickled Eggs

4.4

Prep
10 min
Cook
10 min
Total
7220 min

Instructions

  1. 1 Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
  2. 2 Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
  3. 3 Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.

By Terry

Spiced Pecans
Appetizer American

Spiced Pecans

4.8

Prep
10 min
Cook
30 min
Total
40 min

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

Gorton (French-Canadian Pork Spread)
Appetizer American

Gorton (French-Canadian Pork Spread)

4.5

Prep
15 min
Cook
105 min
Total
600 min

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

Morelos Salsa Verde
Appetizer Mexican

Morelos Salsa Verde

4.6

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Appetizer

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

4.3

Prep
25 min
Cook
20 min
Total
45 min

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

Pumpkin Empanadas
Appetizer Mexican

Pumpkin Empanadas

4.7

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
  3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
  4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
  5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
  6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Butternut Squash and Apple Cider Soup
Appetizer American

Butternut Squash and Apple Cider Soup

3.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
  2. 2 Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.

By Mindy

Berbere Spice Blend
Appetizer African

Berbere Spice Blend

4.8

Prep
10 min
Cook
Total
10 min

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

Chef John's Pate de Campagne
Appetizer French

Chef John's Pate de Campagne

4.4

Prep
70 min
Cook
105 min
Total
790 min

Instructions

  1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
  2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
  3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
  4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
  5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
  6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
  7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
  10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
  11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
  12. 12 Refrigerate at least 8 hours to chill and compress the pate.
  13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Dead Bones (L'Ossa Morte)
Dessert Italian

Dead Bones (L'Ossa Morte)

3.6

Prep
20 min
Cook
15 min
Total
755 min

Instructions

  1. 1 Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough.
  2. 2 Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.

By BILLSFRAN

Galliano
Drink Italian

Galliano

4.8

Prep
15 min
Cook
Total
14415 min

Instructions

  1. 1 Place the cloves and ginger in a small jar and add enough vodka to cover. Seal and soak for 3 days. NO MORE! Strain the liquid, discarding the solids.
  2. 2 Measure the sugar into a gallon container. Add the peppermint, vanilla and anise extracts as well as the food coloring. Pour in the vodka, the strained vodka and yellow food coloring. Cover tightly and shake until the sugar dissolves. Age for one week MINIMUM.

By Plain ole Bob

Gingerbread Biscotti
Dessert Italian

Gingerbread Biscotti

4.4

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 Combine sugar, eggs, oil, and molasses in a large bowl. Combine all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg in a separate bowl; stir into sugar mixture until a stiff dough forms.
  3. 3 Divide dough in half; shape each into a roll the length of the cookie sheet. Place rolls on the prepared cookie sheet; pat down to flatten dough until ½-inch thick.
  4. 4 Bake in the preheated oven for 25 minutes. Set aside to cool.
  5. 5 When cool enough to touch, cut into ½-inch thick diagonal slices.
  6. 6 Place sliced biscotti on the cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.

By Cristina Gomez

Italian Chocolate Chip Cookies
Dessert Italian

Italian Chocolate Chip Cookies

3.9

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
  2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Gingerbread Pizzelle
Dessert Italian

Gingerbread Pizzelle

2.0

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Preheat pizzelle baker according to manufacturer's instructions.
  2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
  3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Brasato al Barolo (Braised Chuck Roast in Red Wine)
Dinner Italian

Brasato al Barolo (Braised Chuck Roast in Red Wine)

3.3

Prep
45 min
Cook
170 min
Total
935 min

Instructions

  1. 1 Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
  2. 2 Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
  3. 3 Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  4. 4 Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
  5. 5 Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

By Allrecipes Member

Sassanelli
Dessert Italian

Sassanelli

3.0

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.
  2. 2 Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.
  3. 3 Place almonds in the bowl of a food processor; pulse until finely chopped.
  4. 4 Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.
  6. 6 Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.
  7. 7 Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.

By NonnaPia

Meatball Cookies
Dessert Italian

Meatball Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  2. 2 Cream the butter margarine or shortening, white sugar, eggs and vanilla.
  3. 3 In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
  4. 4 After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
  5. 5 To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

By Sheri DeVito-Mariotto

Homemade Spaghetti and Meatballs
Dinner Italian

Homemade Spaghetti and Meatballs

3.3

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
  3. 3 Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
  4. 4 Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
  5. 5 Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
  6. 6 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  7. 7 Serve sauce and meatballs over cooked spaghetti.

By Lynn1964

Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)
Dinner Italian

Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)

Prep
40 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
  2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
  6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
  7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
  8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Pork Osso Buco
Dinner Italian

Pork Osso Buco

4.7

Prep
10 min
Cook
200 min
Total
210 min

Instructions

  1. 1 Season pork shank with salt and pepper.
  2. 2 Heat olive oil and butter in a heavy pot over high heat. Sear pork shanks in hot butter-oil mixture until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  3. 3 Cook and stir onion, celery, carrot, and salt in the same pot over medium heat until onion turns translucent. Add tomato paste; cook and stir until tomato starts to caramelize, about 2 minutes. Sprinkle in flour; stir for 2 minutes. Pour in wine, increase heat to medium-high, and simmer until sauce reduces slightly.
  4. 4 Add bay leaf, thyme, rosemary, and cloves. Pour in chicken broth and bring to a simmer. Return pork shanks to the pot along with any accumulated juices on the plate. Cover and cook at a very low simmer until meat is fork tender, 3 to 3 1/2 hours.
  5. 5 Serve pork shanks with plenty of sauce, garnished with parsley and lemon zest.

By John Mitzewich