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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

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

Grandma's Pickled Watermelon Rind
Side Dish American

Grandma's Pickled Watermelon Rind

4.6

Prep
30 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Place watermelon rinds in a glass bowl with enough water to cover; stir in pickling salt. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
  2. 2 Rinse watermelon rinds 2 to 3 times, removing excess salt from brine. Taste; rinse until reaches desired saltiness level. Drain.
  3. 3 Transfer watermelon rinds to a large saucepan with enough cold water to cover; bring to a boil and cook until tender, about 15 minutes.
  4. 4 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rinds ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Combine sugar, vinegar, 2 cups water, cloves, cinnamon, and allspice in a large pot; bring to a boil. Reduce heat; simmer for 10 minutes. Pour vinegar mixture into a bowl through a fine-mesh sieve; discard solids.
  6. 6 Drain watermelon rinds; pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within ½ inch of top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

By Shantelle

Cranberry Chutney
Side Dish American

Cranberry Chutney

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water and sugar to a boil in a medium saucepan over medium heat.
  3. 3 Add cranberries, apples, cider vinegar, raisins, cinnamon, ginger, allspice, and cloves. Return to a boil, then reduce heat and simmer gently, stirring often, for 10 minutes.
  4. 4 Pour mixture into a mixing bowl.
  5. 5 Place plastic wrap directly on the surface of the fruit. Let cool to room temperature before serving.

By The Allrecipes Community

White and Sweet Whipped Potatoes
Side Dish American

White and Sweet Whipped Potatoes

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
  2. 2 Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.

By Matthew Broomhead

Pickled Grapes
Side Dish American

Pickled Grapes

4.7

Prep
15 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
  2. 2 Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
  3. 3 Carefully pour cooled liquid over grapes and gently swirl the jar to incorporate spices. Cover the jar and refrigerate 1 day before eating.

By CJ

Rhubarb Barbeque Sauce
Side Dish American

Rhubarb Barbeque Sauce

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Roasted Pumpkin with Root Vegetables and Broccoli
Side Dish American

Roasted Pumpkin with Root Vegetables and Broccoli

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
  2. 2 Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
  3. 3 Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
  4. 4 Bake in preheated oven until all vegetables are tender, about 35 minutes.

By KSchirm13

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

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

Primo Spaghetti Sauce
Italian

Primo Spaghetti Sauce

4.1

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
  3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Eggplant and Tomato Caponata
Dinner Italian

Eggplant and Tomato Caponata

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
  2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER

My Italian Grandfather's Chicken Cacciatore
Dinner Italian

My Italian Grandfather's Chicken Cacciatore

5.0

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Homemade Italian Sausage
Dinner Italian

Homemade Italian Sausage

4.9

Prep
70 min
Cook
20 min
Total
2010 min

Instructions

  1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  4. 4 Process the cold pork through a meat grinder on the slowest speed.
  5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

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

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Italian Fig Cookies (Cuccidati)
Dessert Italian

Italian Fig Cookies (Cuccidati)

4.9

Prep
60 min
Cook
25 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
  9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
  10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Delicious Pickled Peaches

Delicious Pickled Peaches

4.7

Prep
5 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
  2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Chunky Pumpkin Apple Butter

Chunky Pumpkin Apple Butter

4.8

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

Brandon's Squash Surprise
Dinner

Brandon's Squash Surprise

3.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
  2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Cinnamon Pear Frozen Yogurt
Dessert

Cinnamon Pear Frozen Yogurt

4.4

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
  2. 2 Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

By Marianne

Instant Pot Mulled Cider
Drink

Instant Pot Mulled Cider

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
  2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
  4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Fresh Dilled Beets

Fresh Dilled Beets

3.8

Prep
20 min
Cook
20 min
Total
520 min

Instructions

  1. 1 Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
  2. 2 Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

By JUMAHA

Mom's Best Spiced Eggnog
Drink

Mom's Best Spiced Eggnog

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
  2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
  3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins