Type what you have

Ingredients

• ✓ allspice
• parsley
• onion
• ground lamb
• lemon zest
• salt
• butter
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Ingredients

• ✓ allspice
• ground beef
• onion
• parsley
• cayenne pepper
• salt
• black pepper
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ allspice
• white rice
• ground lamb
• salt
• black pepper
• grape leaf
• garlic
• lemon juice
• kalamata olive

Instructions

1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Ingredients

• ✓ allspice
• butter
• ground beef
• salt
• cinnamon
• black pepper
• chicken broth
• long grain white rice
• butter
• pine nut

Instructions

1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Ingredients

• ✓ allspice
• bulgur
• mint
• onion
• cumin
• salt
• black pepper
• ground lamb
• olive oil

Instructions

1. 1 Place bulgur in a microwave-safe bowl. Add enough water to cover. Microwave on high until bulgar absorbs water, 1 to 2 minutes. Stir, then set aside to cool.
2. 2 Place mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube until mixture is finely chopped. Stir mint-onion mixture into bulgur. Stir in cumin, allspice, salt, and pepper.
3. 3 Stir bulgur mixture into ground lamb until well combined. Using damp hands, shape lamb mixture into small, palm-sized patties.
4. 4 Add oil to a large skillet over medium heat. Cook kibbeh patties until golden brown and cooked through, turning once, about 6 minutes on each side.

By Ron Shepherd

Ingredients

• ✓ allspice
• olive oil
• onion
• long-grain rice
• vegetable broth
• saffron
• pistachio
• butter
• pomegranate seed
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• ✓ allspice
• bulgur
• water
• mint
• black pepper
• cinnamon
• salt
• onion
• parsley
• ground lamb
• pine nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3. 3 Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MikeP

Ingredients

• ✓ allspice
• whole wheat bread
• ground lamb
• egg
• parsley
• garlic
• cumin
• mint
• salt
• black pepper
• olive oil

Instructions

1. 1 Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
2. 2 Roll lamb mixture into small meatballs.
3. 3 Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

By Will

Ingredients

• ✓ allspice
• olive oil
• chicken breast
• onion
• ground beef
• garlic
• cinnamon
• salt
• cayenne pepper
• long grain rice
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

By KitchenDude

Ingredients

• ✓ allspice
• butter
• lamb shoulder
• eggplant
• tomato
• onion
• green bell pepper
• garlic
• tomato paste
• water
• salt
• black pepper

Instructions

1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Ingredients

• ✓ allspice
• garlic
• salt
• ground lamb
• onion
• parsley
• coriander
• cumin
• cinnamon
• cayenne pepper
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ allspice
• vegetable oil
• yogurt
• ketchup
• mustard
• garlic powder
• paprika
• black pepper
• cinnamon
• curry powder
• chicken breast
• mayonnaise
• yogurt
• garlic
• salt

Instructions

1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Ingredients

• ✓ allspice
• kosher salt
• cabbage
• oil
• onion
• tomato sauce
• tomato
• water
• red wine vinegar
• black pepper
• ground sirloin
• white rice
• garlic
• lemon
• parsley

Instructions

1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin

Ingredients

• ✓ allspice
• whole grain bread
• yellow onion
• parsley
• garlic
• ground beef
• ground lamb
• salt
• black pepper
• paprika
• cardamom
• nutmeg
• cayenne pepper
• water
• bamboo skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
3. 3 Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture is finely diced.
4. 4 Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
5. 5 Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
6. 6 Meanwhile, preheat a charcoal grill until coals are very hot.
7. 7 Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ allspice
• yogurt
• lemon juice
• vegetable oil
• garlic
• tomato paste
• salt
• oregano
• black pepper
• cinnamon
• cardamom
• chicken breast
• onion
• green bell pepper
• parsley

Instructions

1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

By Noor

Ingredients

• ✓ allspice
• ground lamb
• onion
• parsley
• salt
• black pepper
• vegetable oil
• potato
• salt
• garlic
• lemon
• water
• tahini
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make lamb rolls: Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch-long pieces and arrange in a baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5. 5 Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6. 6 Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7. 7 Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8. 8 Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

By leggett

Ingredients

• ✓ allspice
• salt
• cooking spray
• pita bread
• lemon
• red lentil
• water
• vegetable broth
• cinnamon
• cumin
• salt
• garlic
• celery
• tomato
• carrot
• potato
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ allspice
• ghee
• mint
• salt
• garlic
• water
• tomato paste
• salt
• green chile pepper
• tomato
• zucchini
• eggplant
• potato
• onion
• cardamom
• nutmeg
• clove
• cinnamon
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

Ingredients

• ✓ allspice
• chicken
• lemon
• carrot
• red potato
• olive oil
• garlic
• black pepper
• mint
• salt
• lemon juice
• paprika
• cardamom
• ginger
• nutmeg
• cumin
• coriander
• sesame seed
• fennel seed
• black pepper
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
3. 3 For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
4. 4 Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
5. 5 Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

By MONKEYCAT

Ingredients

• ✓ allspice
• almond
• raisin
• basmati rice
• chicken bouillon
• water
• black pepper
• salt
• coriander
• cumin
• nutmeg
• clove
• carrot
• tomato
• tomato puree
• chicken
• garlic
• onion
• butter
• white pepper
• cardamom
• lime powder
• cinnamon
• saffron

Instructions

1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Ingredients

• ✓ allspice
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• phyllo dough
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ allspice
• delicata squash
• honey
• brown sugar
• cinnamon

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

Ingredients

• ✓ allspice
• vegetable oil
• acorn squash
• brown sugar
• butter
• sea salt
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
2. 2 Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
3. 3 Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
4. 4 While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
5. 5 Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

By Josh Gebelein

Ingredients

• ✓ allspice
• ancho chile pepper
• soy sauce
• brown sugar
• lemongrass
• turmeric
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

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

• ✓ allspice
• pork rib
• maple syrup
• soy sauce
• onion
• cinnamon
• ginger
• garlic powder
• black pepper

Instructions

1. 1 Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder, and pepper in a slow cooker.
2. 2 Cover and cook on Low for 7 to 9 hours.

By Kimber

Ingredients

• ✓ allspice
• water
• red cabbage
• apple
• white vinegar
• brown sugar
• butter
• cinnamon
• clove

Instructions

1. 1 Place water in a large saucepan over high heat. Stir in cabbage, apples, vinegar, brown sugar, 1 tablespoon butter, cinnamon, allspice, and cloves. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender, about 45 minutes.
2. 2 Stir in remaining 1 tablespoon butter before serving.

By Arita Heerschap Droog

Ingredients

• ✓ allspice
• butter
• cider vinegar
• brown sugar
• salt
• onion
• apple
• red cabbage
• clove

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 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. Mix in ground cloves and allspice.

By thedailygourmet

Ingredients

• ✓ allspice
• yam
• butter
• cornstarch
• brown sugar
• apple juice
• lemon juice
• cinnamon
• apple

Instructions

1. 1 Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
4. 4 Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
5. 5 Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

By VEGAS

Ingredients

• ✓ allspice
• kabocha squash
• olive oil
• yellow onion
• garlic
• pumpkin puree
• vegetable broth
• cinnamon
• nutmeg

Instructions

1. 1 Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. 2 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. 3 Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. 4 Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

By PaleoRunner