Type what you have

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
• 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
• carrot
• parsnip
• butter
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.

By Linda

Ingredients

• ✓ nutmeg
• sweet potato
• orange juice
• brown sugar
• butter
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large saucepan cook sweet potatoes in salted water over medium-high heat for 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg, and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
3. 3 Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

By Bea Gassman

Ingredients

• ✓ nutmeg
• acorn squash
• orange juice concentrate
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish. Bake 40 minutes in the preheated oven.
3. 3 Whisk orange juice, butter, brown sugar, nutmeg, and cinnamon together in a bowl.
4. 4 Turn squash halves cut side up. Drizzle evenly with orange juice sauce. Continue baking until squash is tender, about 20 minutes more.

By Susan

Ingredients

• ✓ nutmeg
• sweet potato
• miniature marshmallow
• margarine
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of water to a boil. Boil sweet potatoes until almost tender, about 15 minutes. Drain and peel when cool enough to handle.
3. 3 Combine 2 cups marshmallows, butter, sugar, cinnamon, and nutmeg together in a large saucepan over medium heat; cook, stirring occasionally, until marshmallows melt.
4. 4 Stir sweet potatoes into marshmallow mixture, mashing some potatoes and breaking others into bite-sized chunks. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven for 15 minutes.
6. 6 Sprinkle remaining 1 cup marshmallows evenly potatoes; continue to bake until marshmallows are golden, about 5 minutes.

By Dj

Ingredients

• ✓ nutmeg
• cranberry
• water
• apple
• brown sugar
• cinnamon

Instructions

1. 1 Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
2. 2 Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

By Ann Bottorff

Ingredients

• ✓ nutmeg
• potato
• milk
• butter
• kosher salt
• white pepper

Instructions

1. 1 Place the potatoes into a large pot, and cover with salted 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, and place the potatoes in a large bowl.
2. 2 Bring the milk to a boil in a small saucepan over low-medium heat.
3. 3 Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

By Morgan

Ingredients

• ✓ nutmeg
• fettuccine pasta
• heavy cream
• romano cheese
• butter
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ nutmeg
• vegetable oil
• carrot
• brown sugar
• cinnamon
• cayenne pepper

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add carrots, brown sugar, cinnamon, cayenne pepper, and nutmeg; cook and stir until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

By BAJUNKIN

Ingredients

• ✓ nutmeg
• heavy cream
• butter
• salt
• black pepper
• spinach

Instructions

1. 1 In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
2. 2 Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
3. 3 Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.

By mscougar

Ingredients

• ✓ nutmeg
• white wine
• heavy cream
• parmesan cheese
• gorgonzola cheese
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ nutmeg
• savoy cabbage
• butter
• heavy cream
• salt
• black pepper

Instructions

1. 1 Place cabbage into a pot, cover with cold water, and bring to a boil. Once boiling, cook for 1 minute.
2. 2 Drain and rinse cabbage under cold water, then squeeze with your hands until cabbage is as dry as possible.
3. 3 Melt butter in a large skillet over medium heat. Add cabbage, cream, nutmeg, salt, and pepper. Cook until cabbage is soft and creamy, 2 to 4 minutes.

By Lena

Ingredients

• ✓ nutmeg
• carrot
• parsnip
• butter
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

By Christine L

Ingredients

• ✓ nutmeg
• parsnip
• olive oil
• salt
• butter
• thyme

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.
2. 2 Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.
3. 3 Remove excess air from bag using the water immersion method or a vacuum sealer; seal bag. Immerse into the pot once it has come to temperature.
4. 4 Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.
5. 5 Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.

By Bren

Ingredients

• ✓ nutmeg
• ground pork
• ground beef
• potato
• salt
• pie shell
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together cooked meat, mashed potatoes, nutmeg, salt, and pepper in a large bowl until well combined.
4. 4 Line a 9-inch pie dish with 1 pastry crust. Spoon meat mixture into crust. Cover with second pastry crust; seal and flute the edges. Brush top crust with beaten egg white. Shield the edges with aluminum foil to prevent crust from burning.
5. 5 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until edges brown, about 15 minutes more.

By Laurie Fontaine Bennett

Ingredients

• ✓ nutmeg
• butternut squash
• apple
• cranberry
• butter spread
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C).
2. 2 Combine squash, apple, cranberries, melted spread, brown sugar, cinnamon, and nutmeg in a 1 1/2-quart baking dish. Stir until well combined and cover the dish.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and continue baking until squash is tender, about 15 more minutes.

By I Can't Believe its Not Butter

Ingredients

• ✓ nutmeg
• puff pastry
• butter
• brown sugar
• cinnamon
• maple syrup
• pear

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface to ¼-inch thickness; place in refrigerator.
3. 3 Melt butter in a 9-inch cast-iron skillet over medium heat; add brown sugar, cinnamon, and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir in maple syrup; cook and stir until begins to bubble. Remove skillet from heat.
4. 4 Place 1 pear half, cut-side up, into center of skillet. Cut remaining pear halves in half; arrange pear quarters around center pear, cut-sides up.
5. 5 Place skillet over medium-low heat; cook pears, basting with syrup mixture, until pears begin to soften, about 5 minutes. Remove skillet from heat.
6. 6 Place puff pastry over pears, tucking edges around pears in skillet.
7. 7 Bake in the preheated oven until pastry is puffed and golden, about 20 minutes. Cool for 5 minutes. Place a serving plate over skillet; carefully invert to release tart onto plate (skillet will still be hot). Serve warm.

By WestCoastMom

Ingredients

• ✓ nutmeg
• sugar
• butter
• egg
• cinnamon
• pineapple
• white bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
2. 2 Beat sugar and butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, one at a time, then stir in cinnamon and nutmeg. Mix in crushed pineapple and bread until incorporated; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly and lightly browned on top, about 1 hour.

By Cheryl

Ingredients

• ✓ nutmeg
• cooking spray
• spaghetti squash
• butter
• brown sugar
• cinnamon
• apple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
2. 2 Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
4. 4 Continue baking squash until apple slices are tender, 30 to 40 minutes more.
5. 5 Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.

By PJMurphy

Ingredients

• ✓ nutmeg
• sweet potato
• butter
• white sugar
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Peel and cut sweet potatoes into 1/4-inch-thick slices.
2. 2 Melt butter in a large skillet over medium heat. Add sweet potatoes.
3. 3 Mix sugar, cinnamon, nutmeg, and salt together in a medium bowl; pour over sweet potatoes; stir until well combined.
4. 4 Cover the skillet, reduce heat to low, and cook, stirring occasionally, until saweet potatoes are tender, and sugar melts and darkens, about 1 hour.
5. 5 Stir in vanilla extract just before serving.

By Pam Reed

Ingredients

• ✓ nutmeg
• sugar pumpkin
• chicken stock
• heavy cream
• sage
• salt
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
2. 2 Add chicken stock to pumpkin and purée. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

By Kathy

Ingredients

• ✓ nutmeg
• delicata squash
• butter
• cinnamon
• salt
• maple syrup
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Discard stem ends from each squash; slice each squash in half, lengthwise. Remove seeds and membranes with a spoon; cut into ½-inch slices and place in a bowl.
3. 3 Combine melted butter, cinnamon, salt, and nutmeg in a separate bowl; pour over squash slices and stir to coat.
4. 4 Cook squash slices on the preheated grill until grill marks appear and squash is fork-tender, 4 to 5 minutes per side, moving slices away from any flare-ups while they cook. Transfer to a bowl.
5. 5 Pour maple syrup over squash; stir to coat. Garnish with feta cheese.

By Bibi

Ingredients

• ✓ nutmeg
• sweet potato
• salt
• brown sugar
• cinnamon
• orange juice
• butter

Instructions

1. 1 Cut sweet potatoes in half, lengthwise, then into 1/4-inch slices; place into a pressure cooker steamer basket. Sprinkle with salt.
2. 2 Combine brown sugar, cinnamon, and nutmeg in a small bowl.
3. 3 Add orange juice to the cooker (see Editor's Note, below). Place the trivet and steamer basket with sweet potatoes into the pot. Sprinkle with brown sugar mixture; dot with butter pieces.
4. 4 Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat according to manufacturer's instructions. Once pressure reached, reduce heat to low; cook 7 minutes
5. 5 Quickly release pressure according to manufacturer's instructions. Reserve cooking liquid.
6. 6 Remove steamer basket from cooker; carefully place sweet potatoes in a serving dish. Return cooker to stovetop; bring cooking liquid to a boil over high heat. Reduce the heat to medium; simmer, stirring frequently, until cooking liquid reduced, syrupy, and coats the back of a spoon, 5 to 7 minutes.
7. 7 Pour syrup over sweet potatoes; serve.

By Spyce

Ingredients

• ✓ nutmeg
• chestnut
• brussels sprout
• butter
• shallot
• salt
• black pepper

Instructions

1. 1 Score the flat side of each chestnut with an X. Place chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly.
2. 2 Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside.
3. 3 At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
4. 4 Transfer cold Brussels sprouts to a colander and drain well.
5. 5 Melt butter in a skillet over medium heat. Add shallots; cook and stir until shallots have softened and turned translucent, about 5 minutes. Stir in chestnuts and Brussels sprouts. Season with nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until heated through, about 5 minutes.

By Tallgirl6234

Ingredients

• ✓ nutmeg
• plum
• orange juice
• brown sugar
• cinnamon
• cumin
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

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

• ✓ nutmeg
• brown sugar
• rhubarb
• strawberry
• white vinegar
• cinnamon
• allspice
• clove

Instructions

1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Ingredients

• ✓ nutmeg
• chard
• cherry tomato
• feta cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
2. 2 Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

By Barbara Sauermann

Ingredients

• ✓ nutmeg
• butter
• heavy cream
• parmesan cheese
• garlic powder
• black pepper
• parsley

Instructions

1. 1 Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.

By thedailygourmet