Type what you have

Ingredients

• ✓ clove
• pumpkin
• white sugar
• cinnamon stick
• coconut

Instructions

1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Ingredients

• ✓ clove
• sweetened condensed milk
• butter
• coconut
• coconut

Instructions

1. 1 Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
2. 2 With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

By BR Cook

Ingredients

• ✓ clove
• water
• purple corn
• cinnamon stick
• lemon
• brown sugar
• pineapple
• apple

Instructions

1. 1 Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
2. 2 Stir in the chopped pineapple and apple before serving over ice.

By Kat Negrete

Ingredients

• ✓ clove
• evaporated milk
• egg yolk
• cream of coconut
• sweetened condensed milk
• white rum
• water
• vanilla extract
• cinnamon

Instructions

1. 1 Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon and reaches a temperature of 160 degrees F (71 degrees C).
2. 2 Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until well combined, about 30 seconds.
3. 3 Pour into a sterilized glass bottle and refrigerate. Serve over ice, if desired.

By Brandy

Ingredients

• ✓ clove
• cinnamon stick
• water
• milk
• instant coffee granule
• sugar
• vanilla extract
• pisco
• white rum
• brandy
• lightly-flavored liquor

Instructions

1. 1 Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
2. 2 Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator.

By Wonder Wanda

Ingredients

• ✓ clove
• hominy
• water
• coconut milk
• sweetened condensed milk
• milk
• white sugar
• cinnamon stick
• cinnamon
• coconut

Instructions

1. 1 Combine hominy and water in a large saucepan and soak 8 hours to overnight.
2. 2 The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
3. 3 Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

By Allrecipes Member

Ingredients

• ✓ clove
• apricot
• water
• white sugar
• cinnamon
• nutmeg
• water
• active dry yeast
• shortening
• lard
• salt
• all-purpose flour
• oil

Instructions

1. 1 Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
2. 2 Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
3. 3 Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
4. 4 Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
5. 5 Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.

By Delilah Lopez

Ingredients

• ✓ clove
• olive oil
• garlic
• onion
• green bell pepper
• ground beef
• green olive
• caper
• white vinegar
• salt
• black pepper
• cinnamon
• bay leaf
• hot sauce
• tomato

Instructions

1. 1 In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion, and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat remaining olive oil and brown ground beef.
2. 2 In a separate saucepan, combine olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and hot sauce. Let simmer over medium heat for 10 minutes.
3. 3 Place olive mixture and onion mixture into the pot with the ground beef. Add the half-drained tomatoes and cook for 1 hour over medium heat; occasionally stirring.

By Heloise

Ingredients

• ✓ clove
• cilantro
• white sugar
• green olive
• caper
• paprika
• poblano pepper
• bell pepper
• bay leaf
• chicken broth
• tomato sauce
• white wine
• allspice
• cayenne pepper
• oregano
• paprika
• cumin
• garlic
• red onion
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• flank steak

Instructions

1. 1 Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
2. 2 Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
3. 3 Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
4. 4 Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
5. 5 Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
6. 6 Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

By John Mitzewich

Ingredients

• ✓ clove
• pineapple tidbit
• brown sugar

Instructions

1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Ingredients

• ✓ clove
• ham
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ clove
• plum
• lemon juice
• water
• fruit pectin
• white sugar

Instructions

1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
2. 2 Inspect 9 glass 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.
3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Ingredients

• ✓ clove
• cranberry sauce
• orange zest
• brown sugar
• red wine
• mustard

Instructions

1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Ingredients

• ✓ clove
• cardamom seed
• apple juice
• orange juice
• cranberry juice
• cinnamon stick

Instructions

1. 1 Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
2. 2 Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

By Heidi

Ingredients

• ✓ clove
• ham
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R

Ingredients

• ✓ clove
• lemon-flavored iced tea mix
• orange-flavored drink mix
• cinnamon

Instructions

1. 1 Combine iced tea mix, orange-flavored drink mix, cinnamon, and ground cloves. Store in an airtight container.
2. 2 To serve, stir 1 1/2 teaspoons mix into 1 cup hot water.

By Patsy

Ingredients

• ✓ clove
• sugar
• cinnamon
• allspice
• pumpkin

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

Ingredients

• ✓ clove
• confectioners sugar
• milk
• cinnamon
• ginger

Instructions

1. 1 Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

By allybaker22

Ingredients

• ✓ clove
• ham
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place ham in a large roasting pan; press cloves into skin at 1- to 2-inch intervals.
2. 2 Press a thick layer of sugar on skin.
3. 3 Pour 1 inch of water into the roasting pan; cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 4 ½ to 5 hours. An instant-read thermometer inserted into the center away from the bone should read at least 160 degrees F (72 degrees C).
5. 5 Let ham rest about 20 minutes before carving.

By Auntie KK

Ingredients

• ✓ clove
• blueberry
• lemon
• vodka
• simple syrup

Instructions

1. 1 Mash thawed blueberries in a bowl with a fork; transfer to a sterlized 1-quart jar. Add lemon zest and cloves, then pour in vodka. Seal the jar and let age in a cool, dark place for 3 months, shaking the jar gently every few days.
2. 2 After 3 months, strain and discard blueberries. Filter through cheesecloth into another sterilized 1-quart jar. Pour in simple syrup, seal the jar tightly with the lid, and shake until syrup has dissolved. Let age in a cool, dark place for at least 1 more month.
3. 3 Filter liquid through cheesecloth again. Pour into decorative bottles.

By Jackie J

Ingredients

• ✓ clove
• brown sugar
• honey
• brown mustard
• ginger

Instructions

1. 1 Mix brown sugar, honey, brown mustard, cloves, and ginger together in a microwave-safe bowl; heat in microwave until sugar is dissolved, 45 to 60 seconds.

By Candi

Ingredients

• ✓ clove
• butter
• pineapple juice
• brown sugar
• lemon juice

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.

By Krista B

Ingredients

• ✓ clove
• beet
• white sugar
• white vinegar
• salt

Instructions

1. 1 Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
2. 2 Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
3. 3 Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
4. 4 Refrigerate beets for 2 to 3 days before serving.

By CarolynCooks

Ingredients

• ✓ clove
• apple
• cinnamon
• nutmeg

Instructions

1. 1 Layer apples in a slow cooker; sprinkle cinnamon, cloves, and nutmeg evenly over top. Cover the slow cooker.
2. 2 Cook on High until apples are soft, 4 to 5 hours. Vigorously whisk apples for a chunkier-style applesauce. Purée with an immersion blender for a smoother applesauce.

By Cookingfor9

Ingredients

• ✓ clove
• ham
• irish whiskey
• butter
• brown sugar
• honey

Instructions

1. 1 Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
3. 3 Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
4. 4 Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
5. 5 Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
6. 6 Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

By Brian Genest

Ingredients

• ✓ clove
• cinnamon stick
• allspice berry
• cranberry
• water
• white sugar

Instructions

1. 1 Wrap cinnamon sticks, cloves, and allspice berries in a spice bag.
2. 2 Combine cranberries, water, and spice bag in a medium saucepan over medium heat. Cook until cranberries begin to burst, about 10 minutes.
3. 3 Stir in sugar and reduce the heat to low. Continue cooking until sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.
4. 4 Remove and discard spice bag. Cover cranberry sauce and chill in the refrigerator before serving, 8 hours to overnight.

By Marjk

Ingredients

• ✓ clove
• red wine
• white sugar
• cinnamon
• orange

Instructions

1. 1 In a large saucepan on medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
2. 2 Heat slowly on low heat for about 30 minutes or until steaming; do not let it boil. Heat your glasses in warm water before serving.

By ELSE

Ingredients

• ✓ clove
• baby carrot
• sugar
• vinegar
• cinnamon stick

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. 2 Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. 3 Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

By Marilyn Woodard Thompson

Ingredients

• ✓ clove
• cinnamon
• nutmeg
• ginger

Instructions

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

By Jacquie

Ingredients

• ✓ clove
• orange
• apple cider
• cinnamon stick
• allspice

Instructions

1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels