Type what you have

Ingredients

• ✓ clove
• apple
• cinnamon
• nutmeg

Instructions

1. 1 Layer apples in a slow cooker; sprinkle cinnamon, cloves, and nutmeg evenly over top. Cover the slow cooker.
2. 2 Cook on High until apples are soft, 4 to 5 hours. Vigorously whisk apples for a chunkier-style applesauce. Purée with an immersion blender for a smoother applesauce.

By Cookingfor9

Ingredients

• ✓ clove
• cinnamon
• nutmeg
• applesauce
• glue

Instructions

1. 1 Gather all ingredients.
2. 2 Stir cinnamon, cloves, and nutmeg together in a medium bowl; mix in applesauce and glue.
3. 3 Work mixture with your hands for 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
4. 4 Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
5. 5 Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

By Susan

Ingredients

• ✓ clove
• beet
• white sugar
• pickling salt
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
3. 3 Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins. Fill each sterilized jar with beets. Evenly divide cloves among the jars.
5. 5 Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
6. 6 Pour the hot brine over the beets in the jars, and seal the lids.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
8. 8 Enjoy!

By SHARON HOWARD

Ingredients

• ✓ clove
• beet
• white vinegar
• white sugar
• pickling salt

Instructions

1. 1 Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
2. 2 Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
3. 3 Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
4. 4 Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
5. 5 Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. If any cans fail to seal, refrigerate for immediate use.

By Bren

Ingredients

• ✓ clove
• apple
• water
• cinnamon
• white sugar

Instructions

1. 1 Combine apples, water, cinnamon, and cloves in a 2-quart saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until apples are tender, about 10 minutes. Stir in sugar and continue simmering for 5 minutes more.
2. 2 Allow the applesauce to cool, then transfer to an airtight container. Store in the refrigerator for up to three days.

By JACKSWIFE

Ingredients

• ✓ clove
• brown sugar
• cornstarch
• pineapple juice
• white vinegar
• salt
• butter
• raisin

Instructions

1. 1 Combine brown sugar and cornstarch in a medium saucepan; stir in pineapple juice, vinegar, and salt until combined. Bring to a boil, whisking constantly, until sugar dissolves, about 10 minutes.
2. 2 Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir in raisins. Serve hot or refrigerate overnight.

By AUNT MAMIE

Ingredients

• ✓ clove
• butter
• banana squash
• water
• apricot preserves
• orange juice
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add squash and water; cover and cook until squash is tender, about 5 minutes, stirring occasionally and adding more water as needed to prevent squash from sticking to the skillet. Reduce heat to low.
2. 2 Stir apricot preserves, orange juice, salt, cloves, and black pepper into squash; cook and stir, uncovered, until squash is evenly glazed.

By Tonya Daniels Piwniczka

Ingredients

• ✓ clove
• watermelon rind
• water
• pickling salt
• white sugar
• white vinegar
• water
• cinnamon
• allspice

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

Ingredients

• ✓ clove
• basmati rice
• vegetable oil
• cinnamon stick
• green cardamom
• cumin seed
• onion
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
3. 3 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.
4. 4 Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.
5. 5 Sauté until the onion is tender and a rich golden brown color, about 10 minutes.
6. 6 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.
7. 7 Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.
8. 8 Let stand for 5 minutes, then fluff with a fork before serving.

By DHANO923

Ingredients

• ✓ clove
• red cabbage
• green apple
• white sugar
• butter
• apple cider vinegar
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
4. 4 Enjoy!

By Sara Nolan Jennings

Ingredients

• ✓ clove
• water
• white sugar
• cranberry
• apple
• cider vinegar
• raisin
• cinnamon
• ginger
• allspice

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

Ingredients

• ✓ clove
• long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• onion
• vegetable broth
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ clove
• sweet potato
• sugar
• egg
• heavy cream
• white sugar
• butter
• vanilla extract
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Ingredients

• ✓ clove
• cranberry
• white sugar
• water
• celery
• granny smith apple
• orange zest
• orange juice
• raisin
• pecan
• ginger
• salt

Instructions

1. 1 Combine cranberries, sugar, and water in a large saucepan; bring to a boil. Reduce heat to medium; cook until cranberries have popped, 8 to 10 minutes. Stir in celery, apple, orange zest, orange juice, raisins, pecans, ginger, cloves, and salt; cook, stirring frequently, until celery is tender and sauce is reduced, about 35 minutes. Remove from the heat, cover the saucepan, and let chutney stand to thicken, about 15 minutes. Serve warm.

By Danita Leonard

Ingredients

• ✓ clove
• rhubarb
• sweet onion
• almond-fruit flavored soda
• apple cider vinegar
• brown sugar
• molasses
• worcestershire sauce
• liquid smoke
• cinnamon
• allspice
• salt
• black pepper
• chipotle pepper
• garlic powder

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

Ingredients

• ✓ clove
• cooking spray
• pumpkin
• broccoli
• beet
• onion
• sweet potato
• red potato
• olive oil
• balsamic vinegar
• honey
• garlic
• black pepper
• allspice
• salt

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

Ingredients

• ✓ clove
• water
• gelatin
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• bay leaf
• sage
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ clove
• quince
• water
• port wine
• cinnamon stick
• white sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press 3 cloves into each quince half; place quince, cut-sides down, into a roasting pan. Add water, wine, and cinnamon sticks to the pan; sprinkle sugar over fruit.
3. 3 Bake in the preheated oven until lightly browned, 35 to 40 minutes. Flip quince halves; continue baking until tender, about 10 minutes more. Cool quince slightly, about 10 minutes.
4. 4 Serve each quince half with 1 tablespoon juice from the roasting pan; dollop halves with whipped cream.

By constantina

Ingredients

• ✓ clove
• all-purpose flour
• butter
• confectioners' sugar
• walnut
• water
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well.
2. 2 Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners' sugar. If desired roll again when cooled.

By Jessica

Ingredients

• ✓ clove
• pumpkin puree
• white sugar
• raisin
• semolina
• cinnamon
• nutmeg
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a rimmed baking sheet.
3. 3 Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
4. 4 Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
5. 5 Bake in the preheated oven until golden brown, 30 to 40 minutes.

By Culinary Flavors

Ingredients

• ✓ clove
• ✓ clove
• ✓ clove
• pistachio nut
• hazelnut
• cinnamon
• white sugar
• butter
• phyllo pastry
• sugar
• water
• honey
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
3. 3 Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
4. 4 Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
5. 5 Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
6. 6 While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
7. 7 When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

By J William Poulson

Ingredients

• ✓ clove
• all-purpose flour
• baking powder
• butter
• confectioners sugar
• egg yolk
• brandy
• vanilla extract
• almond
• confectioners sugar

Instructions

1. 1 Sift flour and baking powder together into a bowl.
2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
4. 4 Preheat the oven to 325 degrees F (170 degrees C).
5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
7. 7 Remove from the oven and let cool on the cookie sheets.
8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Ingredients

• ✓ clove
• water
• white sugar
• cinnamon stick
• lemon
• walnut
• sugar
• cinnamon
• nutmeg
• butter
• phyllo dough

Instructions

1. 1 Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
2. 2 Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
4. 4 Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
5. 5 Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
6. 6 Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
7. 7 Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
8. 8 Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
9. 9 Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
10. 10 Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

By Jacolyn

Ingredients

• ✓ clove
• olive oil
• orange juice
• brandy
• white sugar
• all-purpose flour
• baking powder
• baking soda
• walnut
• raisin
• cinnamon
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch round springform pan.
2. 2 Combine oil, juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking powder, and baking soda in another bowl; sift into oil-sugar mixture. Fold in walnuts, raisins, cinnamon, and cloves until well combined. Add batter to the prepared pan; level top. Sprinkle with sesame seeds.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ clove
• white sugar
• water
• honey
• cinnamon stick
• lemon
• vanilla extract
• almond
• white sugar
• cinnamon
• butter
• phyllo pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
2. 2 In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
3. 3 Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

By Curly716

Ingredients

• ✓ clove
• olive oil
• onion
• garlic
• cinnamon
• ground beef
• ground turkey
• tomato
• raisin
• eggplant
• salt
• pepper
• mashed potato
• egg

Instructions

1. 1 Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
2. 2 Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
3. 3 Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ clove
• ✓ clove
• cinnamon
• walnut
• sugar
• water
• honey
• honey
• orange juice
• egg yolk
• white sugar
• butter
• nutmeg
• baking soda
• baking powder
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
3. 3 Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
4. 4 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
5. 5 Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
6. 6 Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

By Chanelle Carl

Ingredients

• ✓ clove
• butter
• sugar
• orange zest
• corn oil
• all-purpose flour
• semolina
• baking powder
• cinnamon
• orange juice
• water
• sugar
• honey
• cinnamon stick
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

Ingredients

• ✓ clove
• beef broth
• rosemary
• bay leaf
• oregano
• allspice
• cinnamon
• sugar
• white wine
• red wine vinegar
• tomato paste
• kosher salt
• garlic
• onion
• shallot
• olive oil
• salt
• black pepper
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11. 11 Taste and adjust seasonings before serving.
12. 12 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ clove
• salt
• carrot
• potato
• water
• plum tomato
• brown sugar
• black pepper
• cinnamon
• cumin
• bay leaf
• black peppercorn
• oregano
• rosemary
• tomato paste
• beef broth
• red wine vinegar
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I