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Colombian Ahuyama Soup
Latin American

Colombian Ahuyama Soup

3.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
  2. 2 Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

By Marian

Guyanese Lime Cookies
Dessert Latin American

Guyanese Lime Cookies

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets.
  2. 2 Stir together flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt in a medium bowl until well combined; set aside.
  3. 3 Stir together 1/3 cup sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon in a separate bowl until well combined; set aside.
  4. 4 Cream together remaining 1 cup sugar, butter, and lime zest in a large bowl until light and fluffy. Gradually beat in lime juice, then mix in flour mixture 1/2 cup at a time. Form dough into walnut-sized balls and roll in sugar-spice mixture. Arrange 1-inch apart onto the prepared baking sheets. Flatten balls slightly using a decorative cookie stamp or the bottom of a glass.
  5. 5 Bake in the preheated oven until the edges of cookies turn golden brown, 13 to 16 minutes. Cool cookies on wire racks, then store in an airtight container for up to 1 week.

By Valerie Shumway-Khan

Empanadas Abiertas de Humita (Creamy Corn Empanadas)
Appetizer Latin American

Empanadas Abiertas de Humita (Creamy Corn Empanadas)

4.4

Prep
15 min
Cook
23 min
Total
38 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
  2. 2 Line the muffin cups with the 12 pastry rounds.
  3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
  4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
  5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
  6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza

Argentine Corn Pie
Dinner Latin American

Argentine Corn Pie

3.4

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
  3. 3 Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
  4. 4 Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

By Carol C

Apricot-Filled Empanaditas
Dessert Latin American

Apricot-Filled Empanaditas

4.7

Prep
30 min
Cook
30 min
Total
60 min

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

Belizean Bread Pudding
Dessert Latin American

Belizean Bread Pudding

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, melted butter, raisins, vanilla, nutmeg, and cinnamon to eggs in the bowl; mix well. Fold in bread. Pour mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

By Monique Jeffery

Squash and Kohlrabi Empanadas
Dinner Latin American

Squash and Kohlrabi Empanadas

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
  2. 2 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
  3. 3 Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
  4. 4 Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

By Jennie

Homemade Apple Pie Spice
Pantry American

Homemade Apple Pie Spice

4.9

Prep
5 min
Cook
Total
5 min

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

Mom's Warm Milk
Drink

Mom's Warm Milk

4.6

Prep
1 min
Cook
2 min
Total
3 min

Instructions

  1. 1 In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

By Dawn Scott

Praline Topping
Dessert

Praline Topping

3.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
  2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
  3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Eggnog Custard
Dessert

Eggnog Custard

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
  2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
  3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Fried Cinnamon Strips
Dessert

Fried Cinnamon Strips

4.7

Prep
10 min
Cook
1 min
Total
30 min

Instructions

  1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
  2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
  3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Delicious Duchess Potatoes
Dinner

Delicious Duchess Potatoes

4.0

Prep
15 min
Cook
30 min
Total
55 min

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

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Eggnog Whipped Cream

Eggnog Whipped Cream

5.0

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.

By kjledford

Scott's Sweet Potato and Butternut Squash Mashers
Dinner

Scott's Sweet Potato and Butternut Squash Mashers

4.4

Prep
10 min
Cook
20 min
Total
40 min

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

Tom and Jerry
Drink

Tom and Jerry

4.3

Prep
Cook
Total

Instructions

  1. 1 Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
  2. 2 Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
  3. 3 In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
  4. 4 To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

By Lorna

Slow Cooker Cider Applesauce (No Sugar Added)
Side Dish American

Slow Cooker Cider Applesauce (No Sugar Added)

4.7

Prep
10 min
Cook
240 min
Total
250 min

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

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren