Type what you have

Ingredients

• ✓ cinnamon stick
• orange juice
• water
• sugar
• clove
• nutmeg
• allspice
• cranberry

Instructions

1. 1 Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Stir in sugar until dissolved, then stir in cinnamon, cloves, nutmeg, and allspice. Add cranberries; cook, stirring occasionally, until they pop, about 10 minutes.
2. 2 Transfer sauce to a bowl; cover and refrigerate, 8 hours to overnight.

By Shelby Crosa

Ingredients

• ✓ cinnamon stick
• water
• brown sugar
• orange juice
• ginger
• orange zest
• salt
• clove
• allspice
• cranberry

Instructions

1. 1 Combine water, brown sugar, orange juice, cinnamon stick, ginger, orange zest, salt, cloves, and allspice in a medium saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
2. 2 Stir in cranberries and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.
3. 3 Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator until serving.

By France Cevallos

Ingredients

• ✓ cinnamon stick
• basmati rice
• butter
• margarine
• clove
• serrano pepper
• ginger root
• green pea
• salt
• white sugar
• water

Instructions

1. 1 Wash and drain the rice.
2. 2 Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
3. 3 Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

By Sowmya

Ingredients

• ✓ cinnamon stick
• ham
• clove
• cinnamon
• brown mustard
• brown sugar
• apple cider vinegar
• peach nectar
• peach preserves
• peach
• ginger root
• cherry pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette

Ingredients

• ✓ cinnamon stick
• chicken stock
• salt
• brown sugar
• onion
• red pepper flake
• black peppercorn
• allspice berry
• candied ginger
• ice water
• turkey
• butter
• aluminum foil

Instructions

1. 1 Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
2. 2 Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
3. 3 Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
4. 4 Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
5. 5 Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
6. 6 Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

By Andrea Parker

Ingredients

• ✓ cinnamon stick
• olive oil
• butternut squash
• sweet potato
• garlic
• sage
• maple syrup
• vegetable broth
• bay leaf
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
2. 2 Place butternut squash and sweet potato cut-sides down on the baking sheet.
3. 3 Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
4. 4 While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
5. 5 Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
6. 6 Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

By Happy as a Yam

Ingredients

• ✓ cinnamon stick
• vegetable broth
• salt
• brown sugar
• black peppercorn
• allspice berry
• candied ginger
• water
• ice
• red apple
• onion
• rosemary
• sage
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
3. 3 Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
4. 4 Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

By carter_crazy

Ingredients

• ✓ cinnamon stick
• sweet potato
• butter
• flour
• ginger
• vegetable broth
• brown sugar
• nutmeg
• milk
• sea scallop
• salt
• black pepper
• butter
• cayenne pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
2. 2 Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
3. 3 Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
4. 4 While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
5. 5 Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.

By Nerdmom

Ingredients

• ✓ cinnamon stick
• penne pasta
• vegetable oil
• mango
• red onion
• red chile pepper
• tomato
• red wine
• bay leaf
• clove
• salt
• honey
• red wine vinegar
• cilantro
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
2. 2 Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
3. 3 Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

By Marlies Monika

Ingredients

• ✓ cinnamon stick
• avocado oil
• brown onion
• black bean
• water
• tomato paste
• garlic
• onion
• mustard seed
• pasilla chile
• cardamom
• cumin seed
• oregano
• brown sugar
• epazote
• salt

Instructions

1. 1 Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
2. 2 Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
3. 3 Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

By Cindi Rhodes

Ingredients

• ✓ cinnamon stick
• ✓ cinnamon stick
• black pepper
• olive oil
• paprika
• garlic powder
• clove
• parsley
• green bell pepper
• onion
• lemon
• orange
• turkey
• water
• brown sugar
• orange juice
• salt

Instructions

1. 1 On the Tuesday morning before Thanksgiving, whisk together salt, orange juice, brown sugar, a cinnamon stick and water in a large nonreactive container with a cover, such as a large stainless steel stockpot. Stir until salt and sugar dissolve, about 5 minutes. Place the turkey into the brine, cover, and refrigerate overnight.
2. 2 The next day, remove turkey from the first marinade, shake off excess, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.
3. 3 In the clean stockpot, make the marinade by stirring together together sliced oranges, sliced lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the stockpot and rub the marinade into the turkey. Cover and refrigerate overnight.
4. 4 On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.

By jaclynfarr

Ingredients

• ✓ cinnamon stick
• brown sugar
• mustard
• honey mustard
• black pepper
• salt
• olive oil
• purple cabbage
• water
• clove
• black peppercorn
• bay leaf
• garlic
• thyme
• yellow onion
• apple cider
• cottage ham

Instructions

1. 1 Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
2. 2 While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
3. 3 Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
4. 4 Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
5. 5 While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
6. 6 Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

By Amanda Stanfield

Ingredients

• ✓ cinnamon stick
• clove
• brown sugar
• paprika
• chili powder
• cumin
• black pepper
• salt
• garlic powder
• beer
• tomato
• tomato
• ground turkey
• pork sausage
• chipotle pepper in adobo sauce
• red onion
• olive oil

Instructions

1. 1 Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
2. 2 Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

By Chefs Ginny Fred Bergmann

Ingredients

• ✓ cinnamon stick
• milk
• sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ cinnamon stick
• cranberry
• sugar
• orange juice
• orange zest
• clove
• pomegranate

Instructions

1. 1 Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
2. 2 Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

By Alice C

Ingredients

• ✓ cinnamon stick
• cranberry
• water
• orange
• ginger
• vanilla extract
• clove
• nutmeg
• allspice
• blueberry
• maple syrup

Instructions

1. 1 Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
2. 2 Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

By Kerri C

Ingredients

• ✓ cinnamon stick
• cranberry
• orange juice
• brown sugar
• red wine
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ cinnamon stick
• white wine
• coriander
• black peppercorn
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ cinnamon stick
• eggplant
• olive oil
• garlic
• couscous
• allspice
• bay leaf
• chicken broth
• salt
• parsley
• feta cheese
• pomegranate seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
2. 2 Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
3. 3 Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
4. 4 Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ cinnamon stick
• vegetable oil
• onion
• chile pepper
• garlic
• ground beef
• tomato
• salt
• black pepper
• cumin
• chili powder
• paprika
• oregano
• clove
• red kidney bean

Instructions

1. 1 In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. 2 Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
3. 3 Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

By Fay Jones

Ingredients

• ✓ cinnamon stick
• salt
• garlic powder
• rosemary
• pork chop
• carrot
• onion
• green bell pepper
• leek
• zucchini
• garlic
• tomato
• vegetable broth
• allspice
• olive oil
• basil

Instructions

1. 1 Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside.
2. 2 Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top.
3. 3 Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops.
4. 4 Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.

By TJEAN

Ingredients

• ✓ cinnamon stick
• saffron
• water
• tomato
• garlic
• butternut squash
• onion
• coconut oil
• black pepper
• salt
• goat shank
• ancho chile powder
• hot paprika
• paprika
• paprika
• ginger
• coriander
• cumin

Instructions

1. 1 Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
2. 2 Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
4. 4 Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
5. 5 Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
6. 6 Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

By NMHeckel

Ingredients

• ✓ cinnamon stick
• ✓ cinnamon stick
• vegetable oil
• water
• sage
• rosemary
• apple
• onion
• turkey
• ice water
• sage
• allspice berry
• peppercorn
• salt
• brown sugar
• apple
• pear
• cherry
• candied ginger
• vegetable broth

Instructions

1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie

Ingredients

• ✓ cinnamon stick
• butter
• ginger
• garlic
• jasmine rice
• water
• coconut milk
• sugar
• kosher salt
• lime zest
• white pepper
• coconut

Instructions

1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Ingredients

• ✓ cinnamon stick
• pork belly
• vegetable oil
• star anise
• soy sauce
• rice wine
• soy sauce
• white sugar
• garlic
• water

Instructions

1. 1 Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
2. 2 Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
3. 3 Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

By ChinaWallace

Ingredients

• ✓ cinnamon stick
• vegetable oil
• clove
• black cardamom seed
• black peppercorn
• garlic powder
• water
• green pea
• basmati rice
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ cinnamon stick
• canola oil
• chicken drumstick
• chicken thigh
• onion
• garlic
• apple cider vinegar
• soy sauce
• water
• bay leaf
• black peppercorn

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ cinnamon stick
• black tea leaf
• star anise
• five-spice powder
• clove
• ginger root
• szechuan peppercorn
• licorice root
• mandarin orange peel
• rock sugar
• soy sauce
• soy sauce
• egg

Instructions

1. 1 Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
2. 2 Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

By jilloon

Ingredients

• ✓ cinnamon stick
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• green cardamom
• bay leaf
• clove
• red pepper flake
• black peppercorn
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ cinnamon stick
• butter
• onion
• garlic
• curry powder
• salt
• turmeric
• cayenne pepper
• black pepper
• ginger
• ground beef
• potato
• tomato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi