Type what you have

Ingredients

• ✓ nutmeg
• almond
• garlic
• basil
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ nutmeg
• butter
• heavy cream
• parmesan cheese
• romano cheese
• salt
• egg yolk
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ nutmeg
• butter
• garlic
• black pepper
• salt
• heavy cream
• lemon
• pecorino romano cheese
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.
2. 2 Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.
3. 3 Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

By Bibi

Ingredients

• ✓ nutmeg
• olive oil
• onion
• carrot
• celery
• garlic
• ground beef
• red wine
• milk
• tomato
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
3. 3 Store in a sealed jar.

By Roberta

Ingredients

• ✓ nutmeg
• cinnamon
• allspice
• cardamom

Instructions

1. 1 Combine cinnamon, nutmeg, allspice, and cardamom in an airtight container.

By rlt11_NMC

Ingredients

• ✓ nutmeg
• cinnamon
• ginger
• clove

Instructions

1. 1 Mix together cinnamon, nutmeg, ginger, and cloves in a small bowl.

By Jacquie

Ingredients

• ✓ nutmeg
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Stir ketchup, brown sugar, dry mustard, and nutmeg together in a bowl until sugar is completely dissolved.

By ltlmsmfft

Ingredients

• ✓ nutmeg
• cinnamon stick
• clove
• allspice
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cinnamon sticks, cloves, allspice, and nutmeg in an airtight container.
3. 3 Add lemon zest when making mulled cider.

By Bibi

Ingredients

• ✓ nutmeg
• persimmon
• sugar
• lemon juice
• orange zest

Instructions

1. 1 Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
2. 2 Pack jam into sterilized freezer jars or containers, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Seal jars. Set jam aside to cool. Store jam in the freezer.

By Sara

Ingredients

• ✓ nutmeg
• peach
• water
• white sugar
• cinnamon

Instructions

1. 1 Bring a large pot of water to a boil. Set out a large bowl of ice water.
2. 2 Carefully put 2 peaches at a time in boiling water; leave until scalded, 30 seconds to 1 minute. Quickly transfer to ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
3. 3 Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
4. 4 Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
6. 6 Add sugar, cinnamon, and nutmeg to peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
7. 7 Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Jacquelyn Henderson

Ingredients

• ✓ nutmeg
• butter
• all-purpose flour
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.
3. 3 Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes.
4. 4 Season to taste with salt and nutmeg.
5. 5 Serve hot and enjoy!

By MATHIEUDAIGLE

Ingredients

• ✓ nutmeg
• apple juice
• maple syrup
• cinnamon
• pectin
• white sugar

Instructions

1. 1 Inspect 6 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
3. 3 Off heat, skim off foam with a metal spoon.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By robbybaby

Ingredients

• ✓ nutmeg
• pear
• water
• sugar
• orange zest
• orange juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place pears into a large pot over medium heat; add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes.
3. 3 Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
4. 4 Pour pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in orange zest, nutmeg, and orange juice. Cook over medium heat until mixture is thick enough to mound in a spoon.
5. 5 When mixture begins to thicken, stir frequently to prevent scorching on the bottom. This process will take about 1 hour.
6. 6 Ladle pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings.
7. 7 Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
8. 8 Enjoy!

By SUNFLOWER71

Ingredients

• ✓ nutmeg
• sage
• thyme
• marjoram
• rosemary
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ nutmeg
• peach
• sugar
• lemon juice
• cinnamon
• allspice

Instructions

1. 1 Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
3. 3 Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.

By MISSKD2

Ingredients

• ✓ nutmeg
• pumpkin puree
• white sugar
• apple juice
• ginger
• cinnamon
• clove

Instructions

1. 1 Inspect five ½-pint jars for cracks and ensure rings fit properly; discard any defective ones. Immerse jars in simmering water until ready to use. Wash new lids and rings in warm, soapy water; rinse well.
2. 2 Combine pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat; stir until well combined. Bring to a boil, then reduce heat and simmer uncovered, stirring frequently, until thickened, about 30 to 35 minutes. Pumpkin butter is ready when a spoon dragged through the mixture leaves a trail that doesn’t fill in immediately.
3. 3 Ladle pumpkin butter into hot, sterilized jars, leaving ¼ inch headspace. Run a thin spatula or knife along the inside to remove air bubbles. Wipe rims clean with a damp paper towel and secure lids tightly.
4. 4 Cool jars to room temperature; refrigerate for up to 3 weeks.

By Eleanor Johnson

Ingredients

• ✓ nutmeg
• water
• white vinegar
• corn syrup
• cherry preserves
• cinnamon
• clove

Instructions

1. 1 Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
2. 2 Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

By DTINUSA

Ingredients

• ✓ nutmeg
• plum
• lemon
• white sugar
• fruit pectin
• cinnamon
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. Whisk sugar, pectin, cinnamon, nutmeg, and cloves together in a small bowl; stir into plum mixture until combined.
3. 3 Bring plum mixture to a boil over high heat. Reduce heat to medium-high; cook, stirring frequently, adjusting heat as needed to maintain a gentle boil until thickened and reduced by at least ⅓, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, remove cover, and let jars stand in the cooling water to help ensure a good vacuum seal, 5 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, to cool completely before checking seals, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ nutmeg
• cumin
• coriander
• cardamom
• black pepper
• cinnamon
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
3. 3 Place mix in an airtight container, and store in a cool, dry place.

By KitchenBarbarian

Ingredients

• ✓ nutmeg
• apple
• sugar
• cinnamon
• clove
• canning jar
• lid
• ring

Instructions

1. 1 Cook apples in slow cooker on Low until apples are very soft, about 18 hours.
2. 2 Puree apples in a blender or food processor; return pureed apples to the slow cooker. Stir sugar, cinnamon, cloves, and nutmeg through the pureed apples.
3. 3 Continue cooking on Low until thick, about 4 hours.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Maria

Ingredients

• ✓ nutmeg
• pear
• water
• lemon juice
• fruit pectin
• white sugar
• brown sugar
• allspice

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm, soapy water.
2. 2 Meanwhile, combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg.
3. 3 Pack pear preserves into hot, sterilized jars, filling to within ½ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Bridget

Ingredients

• ✓ nutmeg
• water
• cider vinegar
• sugar
• allspice berry
• clove
• ground ginger
• apple
• lemon juice

Instructions

1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Ingredients

• ✓ nutmeg
• paprika
• black pepper
• cumin
• coriander
• cinnamon
• clove
• cardamom
• star anise

Instructions

1. 1 Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

By Ayda

Ingredients

• ✓ nutmeg
• garlic powder
• black pepper
• allspice
• cinnamon
• cardamom
• chili powder
• oregano
• salt
• clove

Instructions

1. 1 Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.

By JTCosmo

Ingredients

• ✓ nutmeg
• black cumin seed
• black peppercorn
• cinnamon stick
• green cardamom seed
• bay leaf
• fennel seed
• clove
• mace

Instructions

1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Ingredients

• ✓ nutmeg
• apple
• white sugar
• brown sugar
• salt
• cinnamon
• allspice
• apple cider vinegar
• water

Instructions

1. 1 Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add water and mix well.
2. 2 Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
3. 3 Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

By John Mitzewich

Ingredients

• ✓ nutmeg
• cooking spray
• pumpkin puree
• brown sugar
• white sugar
• cinnamon
• ginger
• clove
• vanilla extract
• salt

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
3. 3 Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

By Yoly

Ingredients

• ✓ nutmeg
• pineapple
• pear
• carrot
• coconut
• raisin
• lemon juice
• cinnamon
• clove
• fruit pectin
• white sugar

Instructions

1. 1 Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
2. 2 Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

By Mary Jane Brown

Ingredients

• ✓ nutmeg
• water
• sugar
• cranberry
• orange
• apple
• pear
• mixed fruit
• pecan
• salt
• cinnamon

Instructions

1. 1 Bring water and sugar to a boil in a medium saucepan until sugar dissolves. Reduce heat and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until cranberries burst. Remove from heat, and let cool to room temperature.

By Leeza