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Pumpkin Dip with Cream Cheese
Appetizer American

Pumpkin Dip with Cream Cheese

5.0

Prep
5 min
Cook
Total
5 min

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

Butternut Squash and Parsnip Soup
Appetizer American

Butternut Squash and Parsnip Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
  3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
  4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
  5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
  6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Chicken Liver Pate with Currants
Appetizer American

Chicken Liver Pate with Currants

5.0

Prep
20 min
Cook
6 min
Total
266 min

Instructions

  1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
  2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
  3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
  4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Party Meatballs
Appetizer American

Party Meatballs

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
  2. 2 Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
  3. 3 In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
  4. 4 Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
  5. 5 Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
  6. 6 After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
  7. 7 Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

By Musselman's Apple Butter

Habanero Sauce
Appetizer American

Habanero Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Cinnamon Swirl
Appetizer

Cinnamon Swirl

5.0

Prep
15 min
Cook
Total
45 min

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

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

Moroccan Meat Cigars
Appetizer African

Moroccan Meat Cigars

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown; drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  3. 3 Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly browned, about 25 minutes.

By r1v

Big Game Heroux Dip
Appetizer

Big Game Heroux Dip

3.3

Prep
5 min
Cook
1 min
Total
41 min

Instructions

  1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
  2. 2 Cook in the microwave on High for 30 seconds.
  3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Hummus with a Kick
Appetizer Middle Eastern

Hummus with a Kick

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
  2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Kubbe
Appetizer Middle Eastern

Kubbe

4.3

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
  2. 2 For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
  3. 3 Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
  4. 4 Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

By Cindy

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

Jerk Grilled Chicken Wings
Appetizer Caribbean

Jerk Grilled Chicken Wings

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
  4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Jerk Chicken Wings
Appetizer Caribbean

Jerk Chicken Wings

4.9

Prep
15 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
  2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
  5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
  6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

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

Mashed Sweet Potatoes with Marshmallows
Side Dish American

Mashed Sweet Potatoes with Marshmallows

4.6

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
  4. 4 Drain potatoes and transfer to a baking sheet.
  5. 5 Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Keep the oven on.
  6. 6 Mash sweet potatoes with a potato masher until no large lumps remain. Add brown sugar, allspice, and cinnamon; continue mashing until potatoes are evenly seasoned.
  7. 7 Spoon mixture into a casserole dish and spread marshmallows in an even layer over top.
  8. 8 Bake in the oven until marshmallows just begin to brown, 10 to 15 minutes. Turn on the broiler and broil for 1 minute.

By Samantha

Blue Cranberry Sauce
American

Blue Cranberry Sauce

4.6

Prep
Cook
Total

Instructions

  1. 1 Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  2. 2 Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
  3. 3 Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  4. 4 Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

By Connie

Easy Apple Cider
Drink American

Easy Apple Cider

4.6

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine apple cider and cinnamon sticks in a slow cooker.
  3. 3 Place allspice and cloves onto the center of an 8-inch square piece of cheesecloth.
  4. 4 Gather edges of the cheesecloth together and tie to secure; place in the slow cooker. Stir in brown sugar. Cook on High, covered, until mixture is steaming and sugar has dissolved. Reduce heat to Low and keep warm.

By JANE MN

Homemade Apple Cider
Drink American

Homemade Apple Cider

4.7

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place apples in a large stockpot; cover with water by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil over medium-high heat. Boil, uncovered, for 1 hour. Reduce heat to low; cover and simmer for 2 hours.
  3. 3 Strain apple mixture through a fine-mesh sieve; discard solids. Drain cider again through a cheesecloth-lined sieve.
  4. 4 Serve warm or refrigerate cider until cold.
  5. 5 Enjoy!

By scollins

Blackberry Jam
Pantry American

Blackberry Jam

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash blackberries in a saucepan with a potato masher.
  3. 3 Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
  4. 4 Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
  5. 5 Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
  6. 6 Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

By hulagirl

Slow Cooker Apple Butter with Honey
Side Dish American

Slow Cooker Apple Butter with Honey

4.9

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
  2. 2 Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

By jodee

Apple Butter for the Slow Cooker
Pantry American

Apple Butter for the Slow Cooker

4.7

Prep
10 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Carrie Whitney Milburn

Fresh Spiced Peach Jam
Pantry American

Fresh Spiced Peach Jam

4.8

Prep
20 min
Cook
50 min
Total
790 min

Instructions

  1. 1 Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  3. 3 Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.

By MISSKD2

Apricot/Cranberry Chutney
American

Apricot/Cranberry Chutney

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher

Grandma Prentice's Chili Sauce
American

Grandma Prentice's Chili Sauce

4.0

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
  2. 2 Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
  3. 3 Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

By Chef Jaybo