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Best Banana Yogurt Bread
Lunch

Best Banana Yogurt Bread

3.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
  3. 3 Pour batter into the prepared loaf pan.
  4. 4 Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By betsysmom

Pumpkin Banana Bread
Lunch

Pumpkin Banana Bread

4.5

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
  3. 3 Divide batter between prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

By Linda Massey Hetherington

Grilled Chicken with Wilted Slaw
Lunch

Grilled Chicken with Wilted Slaw

4.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
  2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
  3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
  4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
  5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
  6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Allergen-Free Raisin-Carrot Muffins
Lunch

Allergen-Free Raisin-Carrot Muffins

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix raisins and orange juice together in a small bowl.
  3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
  4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
  5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Venison Pastrami
Lunch American

Venison Pastrami

5.0

Prep
20 min
Cook
120 min
Total
7460 min

Instructions

  1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
  2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
  3. 3 Preheat oven to 250 degrees F (120 degrees C).
  4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Kat's Cauliflower Leek Soup
Lunch

Kat's Cauliflower Leek Soup

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Sweet Potato Holiday Cookies
Lunch

Sweet Potato Holiday Cookies

4.0

Prep
20 min
Cook
8 min
Total
43 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
  3. 3 Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
  4. 4 Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

By purrplenesss

Pumpkin Spice Snickerdoodles
Lunch

Pumpkin Spice Snickerdoodles

3.5

Prep
20 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  2. 2 Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
  3. 3 Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
  4. 4 Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
  5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

By sueb

Toasted Oat Muffins with Apricots, Dates, and Walnuts
Lunch

Toasted Oat Muffins with Apricots, Dates, and Walnuts

5.0

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Flourless Banana Honey Cake
Lunch American

Flourless Banana Honey Cake

2.5

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
  2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
  5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
  6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Ruth's Red Lentil and Potato Soup
Lunch

Ruth's Red Lentil and Potato Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
  2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
  3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
  3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
  4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
  5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
  6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
  7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Fruit-Oat Bars
Lunch American

Fruit-Oat Bars

2.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x14-inch baking dish with cooking spray.
  2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Mix together whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and allspice in a separate bowl. Gradually pour flour mixture into the butter mixture; blend well. Stir in oats and mix with a wooden spoon until incorporated. Press 1/2 of the oat batter firmly into the bottom of the prepared baking dish.
  4. 4 Bake in the preheated oven for 10 minutes. Spread strawberries and blueberries over the crust and sprinkle with remaining oat batter. Press slightly to flatten batter and fruit. Bake until edges are golden brown, 20 to 25 minutes.
  5. 5 Remove from the oven and let cool completely in the pan. Cut into 24 bars.

By johanne

Chilled Kale and Potato Soup
Lunch American

Chilled Kale and Potato Soup

4.0

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
  3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Honey Spiced Granola Bars
Lunch American

Honey Spiced Granola Bars

3.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.
  2. 2 Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.
  4. 4 Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

By blankpage

Slow Cooker Pulled Pork Roast
Lunch American

Slow Cooker Pulled Pork Roast

4.4

Prep
15 min
Cook
495 min
Total
540 min

Instructions

  1. 1 Remove and discard any string from pork roast; trim excess fat.
  2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
  3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
  4. 4 Cook on Low until very tender, 8 to 10 hours.
  5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
  6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Spiced Butternut Squash Soup
Lunch American

Spiced Butternut Squash Soup

4.4

Prep
45 min
Cook
70 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
  3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
  4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
  5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
  6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Agua de Jamaica (Iced Hibiscus Tea)
Drink Mexican

Agua de Jamaica (Iced Hibiscus Tea)

4.8

Prep
10 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
  2. 2 Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

By Sherbear1

Pumpkin Pie Flan
Dessert Mexican

Pumpkin Pie Flan

4.2

Prep
10 min
Cook
60 min
Total
250 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Chocolate Allspice Dessert Nachos
Dessert Mexican

Chocolate Allspice Dessert Nachos

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
  3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
  4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
  5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Pumpkin Conchas
Breakfast Mexican

Pumpkin Conchas

5.0

Prep
30 min
Cook
Total
235 min

Instructions

  1. 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
  2. 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
  3. 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
  4. 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
  5. 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.

By John Mitzewich

Beef Barbacoa
Dinner Mexican

Beef Barbacoa

4.0

Prep
25 min
Cook
435 min
Total
460 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Pork Tamales
Dinner Mexican

Pork Tamales

5.0

Prep
45 min
Cook
310 min
Total
1495 min

Instructions

  1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
  2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
  3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
  4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
  5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
  6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
  7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
  8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
  9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
  10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Camarones a la Mexicana
Dinner Mexican

Camarones a la Mexicana

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.
  2. 2 Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.
  3. 3 Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.
  4. 4 Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.
  5. 5 Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.
  6. 6 Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.
  7. 7 Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.
  8. 8 Scoop some rice on a plate, top with sauce and shrimp.

By Brian Genest

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Delicious Pickled Peaches

Delicious Pickled Peaches

4.7

Prep
5 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
  2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601