Type what you have

Ingredients

• ✓ clove
• chicken
• onion
• celery
• carrot
• salt
• water
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Ingredients

• ✓ clove
• beef bone
• carrot
• yellow onion
• garlic
• apple cider vinegar
• bay leaf
• water
• black peppercorn
• coriander seed
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place beef bones on a large rimmed baking sheet.
3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Ingredients

• ✓ clove
• water
• chicken
• onion
• carrot
• celery
• leek
• pearl barley
• celery seed
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ clove
• brown lentil
• onion
• carrot
• cabbage
• vegetable oil
• onion soup mix
• cumin
• black pepper
• cinnamon
• allspice
• nutmeg
• salt
• lemon

Instructions

1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Ingredients

• ✓ clove
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• apple
• raisin
• prune
• allspice berry
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ clove
• olive oil
• butternut squash
• onion
• butter
• sugar
• garlic
• cinnamon
• ginger
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• apple chips

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ clove
• beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• mace
• curry powder
• all-purpose flour
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ clove
• all-purpose flour
• margarine
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ clove
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• coriander
• cumin
• paprika
• cinnamon
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• ✓ clove
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• cinnamon
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ clove
• chicken leg
• lemon juice
• onion
• garlic
• seasoned salt
• paprika
• thyme
• black pepper
• vegetable oil

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee

Ingredients

• ✓ clove
• green onion
• orange juice
• ginger root
• jalapeno pepper
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ clove
• brown sugar
• ginger root
• cayenne pepper
• cinnamon
• paprika
• oregano
• black pepper
• salt
• lime
• orange juice
• pork sparerib

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Ingredients

• ✓ clove
• lime juice
• rum
• brown sugar
• cayenne pepper
• cinnamon
• ginger
• black pepper
• salt
• thyme
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Ingredients

• ✓ clove
• water
• cinnamon stick
• anise seed
• white sugar
• water
• bread
• evaporated milk
• egg
• vanilla extract
• salt
• butter

Instructions

1. 1 Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
2. 2 Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
5. 5 While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
6. 6 Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
8. 8 Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
9. 9 When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

By Nande

Ingredients

• ✓ clove
• cream of coconut
• sweetened condensed milk
• evaporated milk
• rum
• water
• vanilla bean ice cream
• vanilla extract
• cinnamon stick
• cinnamon
• nutmeg

Instructions

1. 1 Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2. 2 Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3. 3 Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

By GFern

Ingredients

• ✓ clove
• soy sauce
• vinegar
• onion
• olive oil
• green onion
• thyme
• habanero pepper
• brown sugar
• nutmeg
• allspice
• shrimp
• aluminum foil

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
3. 3 Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
4. 4 Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

By JOHN MITSCHKE

Ingredients

• ✓ clove
• green onion
• onion
• jalapeno pepper
• soy sauce
• white vinegar
• vegetable oil
• brown sugar
• thyme
• nutmeg
• allspice
• chicken breast
• lime wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ clove
• kidney bean
• olive oil
• shallot
• garlic
• long grain white rice
• bay leaf
• adobo seasoning
• salt
• black pepper
• parsley
• thyme
• scotch bonnet pepper

Instructions

1. 1 Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. 2 Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

By La La

Ingredients

• ✓ clove
• red onion
• garlic
• habanero pepper
• ginger root
• olive oil
• brown sugar
• red wine vinegar
• orange juice concentrate
• soy sauce
• cinnamon
• nutmeg
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

By Janis

Ingredients

• ✓ clove
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

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
• cilantro
• balsamic vinegar
• tomato paste
• water
• cannellini bean
• black bean
• kidney bean
• tomato
• salt
• sugar
• chile powder
• paprika
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Ingredients

• ✓ clove
• egg
• bread crumb
• bay leaf
• browning
• water
• beef bouillon
• salt
• pepper
• thyme
• allspice
• curry powder
• scotch bonnet chile
• onion
• ground beef
• margarine
• water
• shortening
• margarine
• salt
• curry powder
• all-purpose flour

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

Ingredients

• ✓ clove
• pineapple tidbit
• brown sugar

Instructions

1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Ingredients

• ✓ clove
• ham
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ clove
• plum
• lemon juice
• water
• fruit pectin
• white sugar

Instructions

1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Ingredients

• ✓ clove
• cranberry sauce
• orange zest
• brown sugar
• red wine
• mustard

Instructions

1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Ingredients

• ✓ clove
• cardamom seed
• apple juice
• orange juice
• cranberry juice
• cinnamon stick

Instructions

1. 1 Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
2. 2 Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

By Heidi

Ingredients

• ✓ clove
• ham
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R