Type what you have

Ingredients

• ✓ nutmeg
• butter
• all-purpose flour
• milk
• salt
• feta cheese
• egg
• kefalotiri cheese
• parsley
• butter
• phyllo dough

Instructions

1. 1 Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in milk, stirring constantly with a whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, until white sauce is bubbly and thickened, 5 to 10 minutes.
2. 2 Mash feta cheese in a large bowl with a fork; stir in beaten eggs, grated kefalotiri, and parsley. Pour in hot white sauce and mix well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9x13-inch baking dish with melted butter.
4. 4 Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in cheese filling.
5. 5 Lay remaining pastry sheets on top of filling, brushing each with butter. Brush the top of the last sheet with butter, then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
6. 6 Bake in the preheated oven until pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

By Maine_diner

Ingredients

• ✓ nutmeg
• ground beef
• onion
• raisin
• flat leaf parsley
• cayenne pepper
• cinnamon
• coriander
• white sugar
• salt
• pepper
• skewer
• vegetable oil

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Ingredients

• ✓ nutmeg
• olive oil
• beef stew meat
• onion
• garlic
• tomato
• cinnamon stick
• bay leaf
• rosemary
• black pepper
• salt
• red wine
• vinegar
• ketchup
• shallot

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member

Ingredients

• ✓ nutmeg
• butter
• olive oil
• beef stew meat
• onion
• garlic
• red wine
• cinnamon
• salt
• pepper
• sugar
• orange zest
• tomato
• water
• olive oil
• pearl onion

Instructions

1. 1 Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
2. 2 Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
3. 3 Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
4. 4 Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

By Lolly B

Ingredients

• ✓ nutmeg
• olive oil
• baking powder
• all-purpose flour
• carrot
• black pepper
• lemon zest
• parsley
• dill
• mint
• bread crumb
• potato
• onion
• flaxseed meal
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ nutmeg
• parmesan cheese
• white pepper
• all-purpose flour
• butter
• milk
• egg
• red wine
• tomato sauce
• cinnamon
• herbes de provence
• parsley
• black pepper
• garlic
• onion
• ground beef
• butter
• olive oil
• salt
• eggplant

Instructions

1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. 5 Scald milk in a saucepan over medium heat.
6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9. 9 Arrange a single layer of eggplant in the prepared baking dish.
10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

By PEGGY AYSCUE

Ingredients

• ✓ nutmeg
• feta cheese
• pepper
• salt
• oregano
• parsley
• tomato
• onion
• ground beef
• olive oil
• egg yolk
• salt
• milk
• all-purpose flour
• butter
• olive oil
• zucchini
• potato
• eggplant

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
3. 3 Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7. 7 Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
8. 8 Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

By constantina

Ingredients

• ✓ nutmeg
• parmesan cheese
• egg
• black pepper
• butter
• all-purpose flour
• milk
• feta cheese
• black pepper
• oregano
• parsley
• lentil
• tomato
• white vinegar
• garlic
• onion
• potato
• zucchini
• olive oil
• salt
• eggplant

Instructions

1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. 7 Cover and bake in the preheated oven for 25 minutes.
8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Ingredients

• ✓ nutmeg
• ✓ nutmeg
• egg yolk
• egg
• parmesan cheese
• black pepper
• salt
• milk
• all-purpose flour
• butter
• egg
• pepper
• pepper
• salt
• parmesan cheese
• butter
• ziti pasta
• pepper
• salt
• clove
• cinnamon stick
• parsley
• tomato paste
• vegetable broth
• red wine
• tomato
• ground beef
• garlic
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
3. 3 Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
5. 5 Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
6. 6 To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
7. 7 Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
8. 8 Let stand for 10 minutes before cutting into squares.

By ALKHATIB

Ingredients

• ✓ nutmeg
• potato
• egg yolk
• butter
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Ingredients

• ✓ nutmeg
• sweet potato
• butternut squash
• cinnamon
• maple syrup

Instructions

1. 1 Place sweet potatoes and butternut squash into a large pot and cover with 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.
2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

Ingredients

• ✓ nutmeg
• butternut squash
• water
• maple syrup
• dark rum

Instructions

1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

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
• cabbage
• white sugar
• salt
• heavy cream
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
3. 3 Bake in preheated oven for 1 hour.

By Sara

Ingredients

• ✓ nutmeg
• cottage cheese
• egg
• spinach
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
2. 2 In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
3. 3 Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.

By FRKLS4D

Ingredients

• ✓ nutmeg
• sweet potato
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place sweet potatoes in a lined or greased slow cooker. Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Stir to evenly coat sweet potatoes.
2. 2 Cook on Low until sweet potatoes are fork-tender, stirring occasionally, 2 to 3 hours. Stir and mash sweet potatoes. Scoop into a serving dish.

By Yoly

Ingredients

• ✓ nutmeg
• apple cider
• brown sugar
• cinnamon
• lemon juice
• chicken breast

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
3. 3 Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anitag

Ingredients

• ✓ nutmeg
• butter
• heavy cream
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
2. 2 Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

By thedailygourmet

Ingredients

• ✓ nutmeg
• ziti pasta
• tomato
• red pepper flakes
• spinach
• cream cheese

Instructions

1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

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
• butter
• shallot
• jasmine rice
• coconut milk
• water
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ nutmeg
• sweet potato
• pineapple
• brown sugar
• cinnamon
• ground ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Ingredients

• ✓ nutmeg
• linguine pasta
• bacon
• butter
• heavy cream
• parmesan cheese
• white pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
2. 2 Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
3. 3 In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

By Sherrance

Ingredients

• ✓ nutmeg
• carrot
• white wine
• margarine
• cinnamon
• ginger
• raisin
• brown sugar

Instructions

1. 1 Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
2. 2 Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

By Beth Bean Fox-Ebert

Ingredients

• ✓ nutmeg
• butter
• apple
• onion
• sugar
• salt
• sweet potato
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
3. 3 Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
4. 4 Bake in the preheated oven until golden brown on top, about 1 hour.

By Derek

Ingredients

• ✓ nutmeg
• bacon
• onion
• mustard
• mozzarella cheese
• sour cream
• mayonnaise
• crescent roll

Instructions

1. 1 Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
4. 4 Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
5. 5 Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Keiko

Ingredients

• ✓ nutmeg
• gruyere cheese
• comte cheese
• yukon gold potato
• half-and-half
• garlic
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
2. 2 Fit a food processor with a shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
3. 3 Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
4. 4 Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
5. 5 Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

By NickiSizemore

Ingredients

• ✓ nutmeg
• pork chop
• ketchup
• salt
• celery seed
• white vinegar
• water
• bay leaf

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Ingredients

• ✓ nutmeg
• yam
• white sugar
• brown sugar
• cinnamon
• butter
• orange juice
• miniature marshmallow

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
2. 2 While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
3. 3 Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
4. 4 Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
5. 5 Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

By MARAH

Ingredients

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