Type what you have

Ingredients

• ✓ allspice
• sweet potato
• butter
• white sugar
• cinnamon
• apple
• milk

Instructions

1. 1 Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium; simmer until tender, about 20 minutes. Drain. Transfer to a large bowl; set aside.
2. 2 Melt butter in a small saucepan over low heat. Stir in sugar, cinnamon, and allspice. Add apple slices, cover, and simmer until apples are tender, about 5 minutes.
3. 3 Stir apple mixture and milk into sweet potatoes; beat using an electric mixer or a fork until potatoes are mashed.

By ELFINDANCER

Ingredients

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

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

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

• ✓ allspice
• salt
• sugar
• clove
• nutmeg
• cinnamon
• chicken
• garlic

Instructions

1. 1 Mix salt, sugar, cloves, allspice, nutmeg, and cinnamon together in a small bowl until combined. Rub chicken all over with spice mixture. Transfer chicken to a large bowl, cover, and refrigerate for 24 hours.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Place chicken, breast-side down, on a rack in a roasting pan. Stuff chicken cavity with crushed garlic.
4. 4 Roast chicken in the preheated oven for 15 minutes. Reduce heat to 450 degrees F (230 degrees C) and continue roasting for 15 minutes more. Baste chicken with pan drippings; reduce heat to 425 degrees F (220 degrees C) and continue roasting for 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
5. 5 Remove from the oven and allow to rest in a warm area for 20 minutes before slicing.

By INDRIANI

Ingredients

• ✓ allspice
• cabbage
• vegetarian burger crumble
• tomato
• lemon juice
• brown sugar
• dill
• black pepper

Instructions

1. 1 Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
2. 2 Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.

By Carol

Ingredients

• ✓ allspice
• aluminum foil
• cooking spray
• yam
• brown sugar
• cinnamon
• clove
• heavy cream
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat two pieces aluminum foil with cooking spray.
2. 2 Mash yams in a large bowl with a fork; add brown sugar, cinnamon, cloves, allspice, and heavy cream in the exact order, mixing well after each addition. Divide mixture between two 8-inch square baking dishes; divide marshmallows between each dish to cover. Cover with aluminum foil, coated-sides down.
3. 3 Bake in the preheated oven for 20 minutes. Remove foil; bake 5 minutes more.

By Morgan Garrison

Ingredients

• ✓ allspice
• sweet potato
• butter-flavored cooking spray
• cinnamon
• salt
• black pepper
• nutmeg
• maple syrup
• butter

Instructions

1. 1 Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking pan with cooking spray.
3. 3 Combine cinnamon, salt, black pepper, nutmeg, and allspice in a small bowl. Combine maple syrup and melted butter in a separate small bowl.
4. 4 Drain sweet potatoes and transfer to a bowl; mash thoroughly. Add cinnamon mixture; stir until well distributed. Transfer potatoes to the prepared baking pan. Drizzle maple syrup mixture over top.
5. 5 Bake in the preheated oven until heated through, 5 to 10 minutes.

By Suse57

Ingredients

• ✓ allspice
• butter
• red onion
• nutmeg
• red cabbage
• apricot
• apricot preserves
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE

Ingredients

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

• ✓ allspice
• light rum
• lime juice
• brown sugar
• black pepper
• salt
• cinnamon
• thyme
• cayenne pepper
• clove
• rib tip

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
3. 3 Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
4. 4 Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
5. 5 Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

By AndAQT2

Ingredients

• ✓ allspice
• ketchup
• white distilled vinegar
• brown sugar
• molasses
• paprika
• chili powder
• cayenne powder
• black pepper
• coriander
• cumin

Instructions

1. 1 Whisk ketchup, vinegar, brown sugar, molasses, paprika, chili powder, cayenne pepper, black pepper, allspice, coriander, and cumin together in a large bowl until thoroughly combined.

By John Mitzewich

Ingredients

• ✓ allspice
• cooking spray
• carrot
• butter
• egg
• white sugar
• vanilla extract
• nutmeg
• ground ginger
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
3. 3 Bake in the preheated oven until set, about 40 minutes.

By e-niunia

Ingredients

• ✓ allspice
• beef neck bone
• cumin
• black pepper
• red pepper flakes
• salt
• all-purpose flour
• olive oil
• garlic
• beef broth
• onion

Instructions

1. 1 Preheat slow cooker to High.
2. 2 Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
4. 4 Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
5. 5 Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
6. 6 Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

By Natascha Bowden-Mason

Ingredients

• ✓ allspice
• sweet potato
• butter
• white sugar
• egg
• evaporated milk
• milk
• vanilla extract
• cinnamon
• nutmeg
• clove
• marshmallow

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Peel and grate sweet potatoes; add to a large bowl. Add melted butter; toss to combine. Beat sugar and eggs together in a medium bowl until combined; add to sweet potato mixture. Stir in evaporated milk, whole milk, cinnamon, vanilla extract, allspice, nutmeg, and cloves until well combined; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until sweet potatoes are tender and top is lightly browned, 60 to 70 minutes. Place marshmallows on top of sweet potatoes; continue baking until marshmallows are lightly browned, 5 to 10 minutes more. Let stand before serving, 5 minutes.

By Mmmmmomma

Ingredients

• ✓ allspice
• garlic
• brown sugar
• thyme
• rosemary
• salt
• black pepper
• chicken thigh
• olive oil
• chicken stock
• lemon

Instructions

1. 1 Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.
2. 2 Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.
3. 3 Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Discard lemon slices and serve.

By varsha

Ingredients

• ✓ allspice
• green bean
• butter
• onion
• garlic
• sesame seed
• soy sauce
• mayonnaise
• sriracha hot sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
2. 2 Melt butter in a saucepan over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add sesame seeds; cook and stir until golden brown, 3 to 5 minutes.
3. 3 Stir soy sauce, mayonnaise, Sriracha, and allspice into onion mixture. Add green beans; toss to coat. Season with salt and black pepper.

By JB David

Ingredients

• ✓ allspice
• chicken breast
• salt
• garlic
• olive oil
• apple cider vinegar
• red wine vinegar
• white balsamic vinegar
• lemon juice
• red pepper flake
• sumac
• pomegranate syrup

Instructions

1. 1 Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
2. 2 Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
3. 3 Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

By soulman

Ingredients

• ✓ allspice
• butter
• onion
• garlic
• thyme
• butternut squash
• chicken stock
• chicken bouillon
• cumin
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes. Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes. Crumble bouillon into the soup. Season with cumin, allspice, salt, and pepper, then remove from heat.
2. 2 Working in batches, pour soup into a blender, filling no more than halfway. Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée. Pour soup into a serving bowl. Alternately, you can use a stick blender and purée the soup in the pot.

By Chester

Ingredients

• ✓ allspice
• ground beef
• chili powder
• mustard
• nutmeg
• onion salt
• garlic salt
• celery salt
• ginger root
• cumin
• worcestershire sauce
• soy sauce
• ketchup

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
2. 2 Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.

By Nancy Messier

Ingredients

• ✓ allspice
• apple
• onion
• garlic
• tomato paste
• sage
• celery seed
• anise seed
• marjoram
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.
2. 2 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.
3. 3 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.
4. 4 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.

By Scott Simmons

Ingredients

• ✓ allspice
• flour
• sage
• garlic
• thyme
• salt
• paprika
• pork chop
• olive oil
• sweet onion
• red delicious apple
• apple juice
• brown sugar

Instructions

1. 1 Whisk flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Reserve 2/3 spice mixture; sprinkle remaining 1/3 on pork chops, coating all sides.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chops; cook until browned, 3 to 5 minutes per side. Transfer to a plate.
3. 3 Add onion to skillet; cook until tender, about 3 minutes. Add apples; cook and stir 2 minutes more. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
4. 4 Reduce heat to low; cover and simmer until chops no longer pink in center and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By TattooedKupcake

Ingredients

• ✓ allspice
• ground beef
• bread
• water
• lemon juice
• onion
• egg
• seasoning salt
• ketchup
• brown sugar
• mustard powder
• clove
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch (or similar size) baking dish.
2. 2 Combine ground beef, bread, water, lemon juice, onion, egg, and seasoned salt in a bowl until well blended. Shape into 6 individual loaves; place in the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, combine ketchup, brown sugar, mustard powder, allspice, and cloves. Spoon sauce over loaves. Top each loaf with 1 lemon slice.
5. 5 Continue baking until meatloaves are cooked through, about 30 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By TIFFANYIVANOVSKY

Ingredients

• ✓ allspice
• ground beef
• tomato sauce
• tomato paste
• chili powder
• cinnamon
• salt
• white vinegar
• black pepper
• garlic powder
• onion salt
• steak sauce
• water

Instructions

1. 1 Cook ground beef in a large skillet over medium-high heat until lightly browned, 5 to 6 minutes. Transfer to a slow cooker.
2. 2 Add tomato sauce, tomato paste, chili powder, cinnamon, allspice, salt, vinegar, pepper, garlic powder, onion salt, steak sauce, and water to the slow cooker; mix well.
3. 3 Cook on Low for 12 hours.

By MARBALET

Ingredients

• ✓ allspice
• flour
• sage
• garlic
• thyme
• salt
• paprika
• pork chop
• olive oil
• onion
• apple
• apple juice
• brown sugar

Instructions

1. 1 Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
3. 3 Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
4. 4 Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Patty

Ingredients

• ✓ allspice
• water
• white sugar
• kosher salt
• chicken
• cherry tomato
• habanero pepper
• garlic
• vegetable oil
• thyme
• cumin
• black pepper
• cayenne pepper
• thai sweet chili sauce

Instructions

1. 1 Combine water, sugar, and kosher salt in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside until cooled to room temperature.
2. 2 Score skin sides chicken pieces 2 to 3 times, about ⅛-inch deep; place in a large bowl or lidded container.
3. 3 Combine cherry tomatoes, habanero peppers, garlic, and allspice with sugar and salt mixture in a blender; blend until smooth.
4. 4 Pour tomato brine over chicken pieces, making sure all pieces are covered. Cover bowl or container; refrigerate 4 to 6 hours.
5. 5 Remove chicken pieces from brine, shaking off excess; transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with paper towels. Discard brine.
6. 6 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
7. 7 Combine oil, thyme, cumin, black pepper, and cayenne pepper in a small bowl; brush onto chicken pieces
8. 8 Cook chicken over direct heat, skin sides down, on the preheated grill for 1 to 2 minutes; flip chicken pieces and move to indirect heat. Cook until well-browned and meat is no longer pink in centers, 30 to 35 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
9. 9 Brush chicken pieces with chili sauce; transfer to a plate and rest before serving for 10 minutes.

By John Mitzewich

Ingredients

• ✓ allspice
• butter
• onion
• pork sausage
• water
• chicken soup base
• russet potato
• cabbage
• garlic salt
• black pepper
• milk
• half-and-half
• all-purpose flour
• dill

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter to the pot and stir until melted. Cook and stir onion in hot butter until browned. Transfer to a plate. Add sausage; cook and stir until crumbly and browned, about 5 minutes.
2. 2 Add water and chicken soup base to sausage in the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, allspice, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function again.
4. 4 Combine milk and half-and-half in a small bowl. Pour all but 3 tablespoons into the pot. Stir flour into remaining 3 tablespoons milk mixture until incorporated, then pour mixture into soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

By thedailygourmet

Ingredients

• ✓ allspice
• butternut squash
• butter
• salt
• black pepper
• nutmeg
• cinnamon
• parmesan cheese
• wonton wrapper
• egg white
• butter
• sage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
3. 3 Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
4. 4 Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
5. 5 Fill a deep pot with lightly salted water and bring to a boil.
6. 6 To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
7. 7 Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
8. 8 To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

By Lorna

Ingredients

• ✓ allspice
• ketchup
• molasses
• white vinegar
• sugar
• black pepper
• salt
• cayenne pepper
• cumin
• cinnamon
• beer
• beef flank steak
• salt
• black pepper

Instructions

1. 1 Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
2. 2 Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
3. 3 Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
4. 4 Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
6. 6 Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
7. 7 Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
8. 8 Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.

By John Mitzewich

Ingredients

• ✓ allspice
• vegetable oil
• onion
• ground beef
• chili powder
• cinnamon
• cumin
• clove
• bay leaf
• unsweetened chocolate
• beef broth
• tomato sauce
• cider vinegar
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. 2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. 3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4. 4 It is the best if you now refrigerate overnight.
5. 5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

By MARBALET

Ingredients

• ✓ allspice
• vegetable oil
• ground turkey
• cooking spray
• tomato soup
• kidney bean
• black bean
• onion
• chili powder
• garlic powder
• cumin
• red pepper flake
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
3. 3 Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans, and onion.
4. 4 Season with chili powder, garlic powder, cumin, red pepper flakes, black pepper, allspice, and salt.
5. 5 Cover, and cook on Low for 8 hours, or on High for 4 hours.

By LauraKKH