Type what you have

Ingredients

• ✓ clove
• chicken wing
• onion
• soy sauce
• cinnamon
• ginger

Instructions

1. 1 Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

By Heidi B

Ingredients

• ✓ clove
• vegetable oil
• onion
• ginger
• plantain
• chile pepper
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Ingredients

• ✓ clove
• cottage cheese
• garlic
• cardamom
• butter
• onion
• ginger root
• green chile pepper
• garlic
• spinach

Instructions

1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Ingredients

• ✓ clove
• chili powder
• paprika
• salt
• fenugreek
• ginger
• onion powder
• coriander
• cardamom
• garlic powder
• cinnamon

Instructions

1. 1 Combine chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon in a bowl. Transfer to an airtight container; store in the refrigerator.

By Twin Cities

Ingredients

• ✓ clove
• salt
• cumin
• ginger
• turmeric
• cinnamon
• black pepper
• white pepper
• coriander seed
• cayenne pepper
• allspice
• nutmeg

Instructions

1. 1 Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container for up to 1 month.

By NATHALIE1

Ingredients

• ✓ clove
• vegetable oil
• onion
• apricot
• rhubarb
• couscous
• chicken stock
• salt
• cumin
• ginger
• cardamom
• allspice
• cinnamon
• cayenne pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
2. 2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
3. 3 Let sit for 10 minutes until all the liquid is absorbed.

By Sabrina Alaimo

Ingredients

• ✓ clove
• new mexico chile
• paprika
• cayenne pepper
• onion powder
• ginger
• cumin
• coriander
• cardamom
• fenugreek
• garlic powder
• cinnamon
• allspice
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Ingredients

• ✓ clove
• whole wheat couscous
• vegetable oil
• onion
• bay leaf
• cinnamon
• turmeric
• cayenne pepper
• chicken breast
• chicken broth
• chickpea
• tomato
• carrot
• zucchini
• salt

Instructions

1. 1 Prepare couscous according to package directions.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion in hot oil until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Add chicken and cook until well browned. Pour in chicken broth, garbanzo beans, and tomatoes; bring to a boil. Reduce heat to low and simmer for 25 minutes.
3. 3 Mix carrots and zucchini into the pot. Season with salt. Continue cooking until vegetables are tender, about 10 minutes. Serve stew over cooked couscous.

By Myleen Sagrado Sjdin

Ingredients

• ✓ clove
• all-purpose flour
• margarine
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ clove
• mint
• couscous
• orange juice
• chicken broth
• chickpea
• orange zest
• salt
• raisin
• zucchini
• bell pepper
• red onion
• olive oil
• allspice
• coriander
• cardamom
• cayenne pepper
• ginger
• cumin

Instructions

1. 1 Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
2. 2 Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

By BenevolentEmpress

Ingredients

• ✓ clove
• cilantro
• peanut butter
• cayenne pepper
• peanut
• salt
• water
• carrot
• sweet potato
• tomato
• cinnamon
• coriander
• cumin
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. 2 Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. 3 Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

By GregMcE

Ingredients

• ✓ clove
• peanut
• cilantro
• collard green
• water
• peanut butter
• tomato
• ginger root
• garlic
• water
• red bell pepper
• onion
• sweet potato
• red chile flake
• cayenne pepper
• cinnamon
• salt
• cumin

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

Ingredients

• ✓ clove
• garlic
• mint
• greek yogurt
• salt
• olive oil
• red onion
• anaheim chile pepper
• carrot
• potato
• honey
• allspice
• cinnamon
• cayenne pepper
• paprika
• black pepper
• ginger
• coriander
• cumin
• olive oil
• kosher salt
• pork loin roast

Instructions

1. 1 Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
2. 2 Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
4. 4 Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
5. 5 Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
6. 6 Place the pork into the prepared roasting pan and surround with vegetable mixture.
7. 7 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
8. 8 Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
9. 9 Combine yogurt, mint, and garlic in a small bowl for sauce.
10. 10 Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

By John Mitzewich

Ingredients

• ✓ clove
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• tomato
• chicken broth
• beef broth
• chickpea
• beef consomme
• onion
• butter
• ground lamb
• curry powder
• turmeric
• nutmeg
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2. 2 Add lamb to spice mixture and mix until well combined.
3. 3 Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
4. 4 Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
5. 5 Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

By Make-Ahead Mamas

Ingredients

• ✓ clove
• water
• cornstarch
• black pepper
• honey
• apricot
• lentil
• carrot
• sweet potato
• potato
• tomato
• chickpea
• vegetable broth
• kale
• sweet onion
• butter
• curry powder
• turmeric
• nutmeg
• ginger
• salt
• cumin
• cinnamon

Instructions

1. 1 Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
2. 2 Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
3. 3 Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
4. 4 Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
5. 5 When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

By Make-Ahead Mamas

Ingredients

• ✓ clove
• black pepper
• cayenne pepper
• apricot
• lentil
• chickpea
• sweet potato
• carrot
• honey
• chicken broth
• beef broth
• tomato
• beef consomme
• onion
• butter
• curry powder
• turmeric
• nutmeg
• ginger
• salt
• cumin
• cinnamon
• ground lamb

Instructions

1. 1 Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
2. 2 Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
4. 4 Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

By BusySpoons

Ingredients

• ✓ clove
• water
• cornstarch
• honey
• sun-dried tomato paste
• chicken broth
• lemon
• ginger
• garlic
• carrot
• onion
• saffron
• cayenne pepper
• turmeric
• ginger
• cardamom
• cumin
• coriander
• garlic powder
• salt
• cinnamon
• paprika
• olive oil
• lamb

Instructions

1. 1 Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2. 2 Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
3. 3 Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
4. 4 Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
5. 5 If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
6. 6 Serve over couscous.

By BenevolentEmpress

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