Type what you have

Ingredients

• ✓ nutmeg
• cinnamon
• cumin
• salt
• ginger
• mustard powder
• cayenne pepper
• allspice
• sugar
• salmon fillet
• lime juice

Instructions

1. 1 In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
2. 2 Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

By Menealeous' Daughter

Ingredients

• ✓ nutmeg
• chicken thigh
• chicken drumstick
• ginger
• garlic
• spiced clarified butter
• red onion
• tomato sauce
• berbere
• kosher salt
• paprika
• cayenne pepper
• cardamom
• cilantro
• injera

Instructions

1. 1 Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
2. 2 Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
4. 4 Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
5. 5 Sprinkle with cilantro and serve with injera.

By Raghavan Iyer

Ingredients

• ✓ nutmeg
• vegetable oil
• potato
• ground beef
• onion
• garlic
• parsley
• salt
• black pepper
• allspice
• cumin
• tomato
• onion
• long grain white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
2. 2 In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
3. 3 Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
4. 4 While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

By Aida

Ingredients

• ✓ nutmeg
• lime
• black pepper
• salt
• chicken stock
• coconut milk
• cinnamon
• coriander
• curry powder
• garlic
• celery
• carrot
• onion
• banana
• honey
• brown sugar
• olive oil
• pumpkin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
3. 3 Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
4. 4 Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
5. 5 Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

By Allrecipes Member

Ingredients

• ✓ nutmeg
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• tomato
• chicken broth
• beef broth
• chickpea
• beef consomme
• onion
• butter
• ground lamb
• curry powder
• turmeric
• clove
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2. 2 Add lamb to spice mixture and mix until well combined.
3. 3 Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
4. 4 Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
5. 5 Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

By Make-Ahead Mamas

Ingredients

• ✓ nutmeg
• water
• cornstarch
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• potato
• tomato
• chickpea
• vegetable broth
• kale
• sweet onion
• butter
• curry powder
• turmeric
• clove
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
2. 2 Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
3. 3 Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
4. 4 Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
5. 5 When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

By Make-Ahead Mamas

Ingredients

• ✓ nutmeg
• black pepper
• cayenne pepper
• apricot
• lentil
• chickpea
• sweet potato
• carrot
• honey
• chicken broth
• beef broth
• tomato
• beef consomme
• onion
• butter
• curry powder
• turmeric
• clove
• ginger
• salt
• cumin
• cinnamon
• ground lamb

Instructions

1. 1 Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
2. 2 Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
4. 4 Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

By BusySpoons

Ingredients

• ✓ nutmeg
• potato
• egg yolk
• butter
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Ingredients

• ✓ nutmeg
• sweet potato
• butternut squash
• cinnamon
• maple syrup

Instructions

1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

Ingredients

• ✓ nutmeg
• butternut squash
• water
• maple syrup
• dark rum

Instructions

1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

Ingredients

• ✓ nutmeg
• chicken
• honey
• mustard

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ nutmeg
• cabbage
• white sugar
• salt
• heavy cream
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
3. 3 Bake in preheated oven for 1 hour.

By Sara

Ingredients

• ✓ nutmeg
• cottage cheese
• egg
• spinach
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
2. 2 In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
3. 3 Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.

By FRKLS4D

Ingredients

• ✓ nutmeg
• sweet potato
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
2. 2 Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.

By Yoly

Ingredients

• ✓ nutmeg
• apple cider
• brown sugar
• cinnamon
• lemon juice
• chicken breast

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
3. 3 Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anitag

Ingredients

• ✓ nutmeg
• butter
• heavy cream
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
2. 2 Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

By thedailygourmet

Ingredients

• ✓ nutmeg
• ziti pasta
• tomato
• red pepper flakes
• spinach
• cream cheese

Instructions

1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

Ingredients

• ✓ nutmeg
• carrot
• cooking spray
• cinnamon
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
3. 3 Bake in preheated oven until carrots are tender, 20 minutes.

By wilsondogg

Ingredients

• ✓ nutmeg
• butter
• shallot
• jasmine rice
• coconut milk
• water
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ nutmeg
• sweet potato
• pineapple
• brown sugar
• cinnamon
• ground ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Ingredients

• ✓ nutmeg
• linguine pasta
• bacon
• butter
• heavy cream
• parmesan cheese
• white pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
2. 2 Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
3. 3 In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

By Sherrance

Ingredients

• ✓ nutmeg
• carrot
• white wine
• margarine
• cinnamon
• ginger
• raisin
• brown sugar

Instructions

1. 1 Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
2. 2 Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

By Beth Bean Fox-Ebert

Ingredients

• ✓ nutmeg
• butter
• apple
• onion
• sugar
• salt
• sweet potato
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
3. 3 Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
4. 4 Bake in the preheated oven until golden brown on top, about 1 hour.

By Derek

Ingredients

• ✓ nutmeg
• bacon
• onion
• mustard
• mozzarella cheese
• sour cream
• mayonnaise
• crescent roll

Instructions

1. 1 Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
4. 4 Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
5. 5 Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Keiko

Ingredients

• ✓ nutmeg
• gruyere cheese
• comte cheese
• yukon gold potato
• half-and-half
• garlic
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
2. 2 Fit a food processor with a shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
3. 3 Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
4. 4 Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
5. 5 Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

By NickiSizemore

Ingredients

• ✓ nutmeg
• pork chop
• ketchup
• salt
• celery seed
• white vinegar
• water
• bay leaf

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Ingredients

• ✓ nutmeg
• yam
• white sugar
• brown sugar
• cinnamon
• butter
• orange juice
• miniature marshmallow

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
2. 2 While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
3. 3 Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
4. 4 Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
5. 5 Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

By MARAH

Ingredients

• ✓ nutmeg
• water
• brussels sprout
• butter
• walnut
• brown sugar
• allspice
• salt

Instructions

1. 1 In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
2. 2 In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

By Paula Bellingar Gonzalez

Ingredients

• ✓ nutmeg
• russet potato
• apple
• egg
• all-purpose flour
• maple syrup
• salt
• vegetable oil

Instructions

1. 1 Make a deep vertical cut on each side of the potato and apple.
2. 2 Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
3. 3 Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
4. 4 Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

By lutzflcat

Ingredients

• ✓ nutmeg
• vegetable broth
• russet potato
• garlic
• salt
• butter
• milk
• parmesan cheese

Instructions

1. 1 Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.

By Allrecipes Member