Type what you have

Ingredients

• ✓ allspice
• white sugar
• salt
• black pepper
• pork rib
• butter
• beef broth

Instructions

1. 1 Mix together sugar, allspice, salt, and pepper in a small bowl until well combined. Sprinkle mixture over each rib.
2. 2 Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in hot butter.
3. 3 Pour in beef broth, cover, and reduce heat to low. Simmer until ribs are fork tender, about 1 hour and 30 minutes. Do not remove the lid from the skillet during cooking.

By ppj1949

Ingredients

• ✓ allspice
• ground beef
• paprika
• salt
• pepper
• potato
• onion
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef in a large nonstick skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain fat. Stir in allspice, paprika, salt, and pepper. Transfer mixture to a large bowl and stir in potato and onion.
3. 3 Stack two sheets phyllo dough on a work surface. Spoon 1/8 of the beef mixture down one long edge of the stack, then roll phyllo around filling into a tube. Coil the tube into a snail shape and place onto an ungreased baking sheet. Repeat to make seven more burek, placing finished coils up against one another to keep them from unrolling. Brush melted butter over the tops.
4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By mms09

Ingredients

• ✓ allspice
• heavy cream
• rolled oat
• potato flour
• salt
• black pepper
• butter
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix cream, oats, potato flour, salt, and pepper together in a bowl. Let sit for 10 minutes at room temperature to allow oats to absorb the liquid; paste should have the consistency of mashed potatoes.
3. 3 Melt butter in a frying pan over medium heat. Cook and stir onion until softened but still pale, 3 to 4 minutes. Add onions to the oat paste and mix well. And ground beef and allspice; mix just until combined, 30 to 45 seconds.
4. 4 Oil your hands and roll mixture into meatballs of desired size, ideally smaller than a golf ball. Place meatballs on a sheet pan.
5. 5 Bake in the preheated oven until meatballs are hot, about 10 minutes. Let cool briefly.
6. 6 Heat a cast iron skillet over medium heat. Add oil. Cook and stir meatballs, about 10 at a time, until browned, 3 to 5 minutes.

By SwedishChef

Ingredients

• ✓ allspice
• ground beef
• bread crumb
• onion
• egg
• whipping cream
• salt
• butter
• all-purpose flour
• milk
• whipping cream

Instructions

1. 1 Mix ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll mixture into golf ball-sized spheres.
2. 2 Melt butter in a large skillet over medium heat. Cook about half the meatballs in melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with remaining meatballs, keeping liquid in the skillet when finished.
3. 3 Sift flour into the skillet drippings; cook flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream milk into the skillet while whisking vigorously; pour cream into mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour gravy through a strainer. Return all meatballs to the skillet; stir to coat with gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

By GLehtimaki

Ingredients

• ✓ allspice
• beef pot roast
• onion
• mint
• garlic
• cinnamon
• bay leaf
• salt
• black pepper
• water
• cabbage

Instructions

1. 1 Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
2. 2 Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

By j clifton

Ingredients

• ✓ allspice
• chicken thigh
• lemon
• olive oil
• onion
• garlic
• white wine
• tomato
• cinnamon
• clove
• white sugar
• salt
• black pepper

Instructions

1. 1 Rub chicken pieces with lemon. Heat olive oil in a large Dutch oven or lidded skillet. Add onion and garlic; cook until softened, about 5 minutes. Add chicken pieces and cook until browned on all sides, 5 to 10 minutes.
2. 2 Pour wine over the chicken. Add tomatoes with their juice, cinnamon, cloves, allspice, sugar, salt, and pepper; bring to a boil. Cover the Dutch oven and simmer until chicken is tender, 45 minutes to 1 hour.

By katerina

Ingredients

• ✓ allspice
• red wine vinegar
• red wine
• onion
• carrot
• bay leaf
• clove
• black peppercorn
• salt
• rump roast
• butter
• vegetable oil
• all-purpose flour
• sugar
• gingersnap cookie

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean

Ingredients

• ✓ allspice
• cider vinegar
• water
• brown sugar
• clove
• salt
• black pepper
• black peppercorn
• bay leaf
• onion
• carrot
• celery
• rump roast
• vegetable oil
• sour cream

Instructions

1. 1 In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. 2 Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. 3 Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. 4 Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. 5 Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

By Amy

Ingredients

• ✓ allspice
• greek yogurt
• steak sauce
• beef base
• water
• flour
• flour
• butter
• butter
• black pepper
• salt
• worcestershire sauce
• ginger
• garlic
• egg
• rolled oat
• ground beef

Instructions

1. 1 Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
2. 2 Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
3. 3 Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
4. 4 Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
5. 5 Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

By thedailygourmet

Ingredients

• ✓ allspice
• sherry
• all-purpose flour
• beef stock
• olive oil
• black pepper
• lemon pepper
• salt
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground pork
• ground beef
• evaporated milk
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ allspice
• sour cream
• beef broth
• all-purpose flour
• chicken broth
• butter
• ginger
• nutmeg
• black pepper
• salt
• brown sugar
• egg
• pork
• ground beef
• onion
• butter
• heavy cream
• white bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bread crumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.
3. 3 Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
4. 4 Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream.
5. 5 Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls. Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
6. 6 Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
7. 7 Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
8. 8 Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.
9. 9 Gradually whisk in enough beef broth to total about 2 ½ cups liquid.
10. 10 Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.
11. 11 Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.

By Nom Nom Nom

Ingredients

• ✓ allspice
• salt
• black pepper
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• prune
• onion
• sausage
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• green cabbage
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ allspice
• cooking spray
• black pepper
• salt
• worcestershire sauce
• white sugar
• heavy cream
• beef broth
• all-purpose flour
• butter
• ground pork
• ground beef
• cayenne pepper
• nutmeg
• black pepper
• milk
• bread crumb
• egg
• salt
• yellow onion
• butter

Instructions

1. 1 Make meatballs: Melt butter in a large skillet over medium heat. Cook and stir onion and salt in hot butter until onion turns translucent, about 6 minutes.
2. 2 Transfer onion mixture to a large bowl. Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne. Mix in ground beef and pork until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. 3 Make gravy: Melt butter in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth. Increase heat to medium-high, whisk in cream, and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
5. 5 Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
6. 6 Bake in the preheated oven until browned and cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Transfer meatballs to gravy and cook over medium-low heat until warmed through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ allspice
• milk chocolate candy
• oregano
• paprika
• garlic powder
• cumin
• black pepper
• salt
• sugar
• chili powder
• beer
• sauerkraut
• tomato juice
• tomato
• tomato sauce
• tomato
• red bean
• garlic
• jalapeno pepper
• green bell pepper
• onion
• bacon drippings
• bratwurst

Instructions

1. 1 Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
2. 2 Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
3. 3 Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

By bbuedel

Ingredients

• ✓ allspice
• black pepper
• salt
• mustard
• soy sauce
• heavy cream
• beef broth
• vegetable broth
• all-purpose flour
• butter
• olive oil
• butter
• parsley
• onion
• ground pork
• ground beef
• white pepper
• black pepper
• salt
• garlic
• egg
• heavy cream
• heavy cream
• bread crumb
• milk

Instructions

1. 1 Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, and allspice in a large bowl; soak until milk absorbed, at least 10 minutes.
2. 2 Mix in beef, pork, onion, and parsley, using your hands, until well combined; roll into about 24 small meatballs or 16 larger meatballs.
3. 3 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add meatballs in small batches; cook until browned on all sides and cooked through, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Transfer to a warm plate; cover with aluminum foil. Reserve drippings in skillet.
4. 4 Melt 1/3 cup butter in drippings in the skillet over medium heat. Whisk in flour; cook and whisk until flour dissolved and turns brown, about 5 minutes. Whisk in vegetable broth, beef broth, 1 cup cream, soy sauce, and Dijon mustard; bring to a simmer. Season with salt and pepper; stir to combine. Simmer until thickened, 5 to 7 minutes.
5. 5 Stir meatballs into gravy.
6. 6 Toss gently until coated.

By JACANA

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

Ingredients

• ✓ allspice
• water
• kosher salt
• sugar
• water
• rosemary
• thyme
• garlic
• black pepper
• turkey

Instructions

1. 1 Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
2. 2 Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
3. 3 Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

By Ed Price

Ingredients

• ✓ allspice
• pork liver
• ground pork
• salt
• black pepper
• onion
• butter
• flour
• milk
• egg
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Put liver, ground pork, salt, pepper, allspice, and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
3. 3 To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
4. 4 Combine sauce, egg, and meat mixture and stir. Put in a mold with bay leaves on top of mold and bake 1 to 1 1/2 hours.

By SandyH

Ingredients

• ✓ allspice
• yam
• egg
• brown sugar
• butter
• salt
• cinnamon
• nutmeg
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
3. 3 Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
4. 4 Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
5. 5 Bake for 25 minutes in the preheated oven, or until browned and bubbly.

By LIZALOUISE

Ingredients

• ✓ allspice
• vegetable broth
• basmati rice
• quinoa
• tomato
• raisin
• parsley
• salt
• black pepper
• sage

Instructions

1. 1 Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.

By kmforestlakeMN

Ingredients

• ✓ allspice
• olive oil
• onion
• brown lentil
• tomato
• barbecue sauce
• ketchup
• miso paste
• shiitake mushroom
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ allspice
• olive oil
• carrot
• leek
• onion
• butternut squash
• water
• bread
• ginger
• apple
• brown sugar

Instructions

1. 1 Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
3. 3 Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
4. 4 Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

By Ella Schwartz