Source: Food.com
By yooper

Ingredients:
1 (6 lb) roasting chickens
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 large lemon , halved

Prep Time: 5 mins
Cook Time: 2 hrs
Total Time: 2 hrs 5 mins

Directions:
1. Preheat oven to 375.
2. Rinse chicken; pat dry.
3. Place chicken on rack in large roasting pan.
4. Stir oil and next 7 ingredients in small bowl to form paste.
5. Rub spice paste all over chicken.
6. Roast chicken 1 hour.
7. Squeeze juice from lemon halves over chicken, place lemon halves inside main cavity.
8. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175, about 1 hour longer.
9. Transfer to platter, let stand 15 minutes.

Servings: 4-6

Source: Food.com
By Chef Kate

Ingredients:
4 tablespoons olive oil
1 medium onion , chopped
3 garlic cloves , minced
2 teaspoons ground cumin
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
2 (14 ounce) cans vegetable broth
¾ cup dried lentils , rinsed, picked over
¾ cup long-grain white rice
2 large onions , sliced
3 tomatoes , quartered lengthwise
1 cucumber , peeled, cut into rounds
low fat yogurt
chopped fresh mint

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins

Directions:
1. Heat 2 tablespoons oil in large saucepan over medium-high heat.
2. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3. Add broth and lentils; bring to boil.
4. Reduce heat to medium-low and simmer, covered, 10 minutes.
5. Stir in rice; return to boil.
6. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9. Season pilaf to taste with salt and pepper.
10. Transfer to plates; top with blackened onions.
11. Place tomatoes and cucumber alongside.
12. Top pilaf with dollop of yogurt.
13. Sprinkle with mint.

Servings: 4

Source: Adapted from Food.com
By Lennie

Ingredients:
1 tablespoon vegetable oil
2 lbs stewing beef , cut into 1-inch cubes
3 large onions , peeled and diced
4 garlic cloves , minced
½ teaspoon ground cinnamon
½ teaspoon ground allspice
3 tablespoons red wine vinegar
1 ½ cups tomato sauce
1 teaspoon agave syrup
1 bay leaf
½ cup crumbled feta cheese

Prep Time: 20 mins
Cook Time: 10 hrs
Total Time: 10 hrs 20 mins

Directions:
1. Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed.
2. Transfer beef to crock pot with a slotted spoon.
3. Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
4. Add vinegar, tomato sauce, agave syrup and bay leaf and stir well to combine.
5. Pour mixture over meat.
6. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
7. Add feta cheese, cover again, and cook on High for 10 minutes.
8. Discard bay leaf and serve over hot buttered pasta or mashed potatoes.

Servings: 6-8

Source: Adapted from Food.com
By Dee514

Ingredients:
4 lbs flat cut corned beef brisket
1 (12 ounce) bottle Guinness draught
1 medium yellow onion , peeled and cut into wedges
3 garlic cloves , minced
1 bay leaf
¼ teaspoon ground cinnamon
1/8;-¼ teaspoon ground cloves (to taste)
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
1 head cabbage , cut into wedges, rinsed and drained
6 medium white potatoes , peeled and quartered
1 -2 lb carrot , peeled and cut into 3-inch pieces

Prep Time: 20 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 50 mins

Directions:
1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.

Servings: 8-10

Source: Food.com
By Vseward (Chef~V)

Ingredients:
1 (2 ½ lb) pork tenderloins

Jerk Spice
½ cup finely chopped onion
1/3; cup finely chopped scallion (4 to 6 scallions)
¼ cup firmly packed fresh thyme leave , and tender stems chopped
4 garlic cloves , finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper , seeded and minced, depending on taste
1 tablespoon finely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Pineapple Mango-Kiwi Salsa
2 cups fresh pineapple , chopped
1 fresh mango , chopped
1 kiwi , chopped
1/3; cup purple onion , chopped
¼ cup fresh cilantro , chopped (or to taste)
1 tablespoon fresh ginger , chopped fine (or to taste)
1 tablespoon lime juice
1 tablespoon rum (or to taste)
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper , chopped fine (or to taste)

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Directions:
1. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
2. Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
3. Pineapple Mango-Kiwi Salsa.
4. Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
5. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
6. Juices should run clear or temperature 160 degrees.
7. Let roast sit about 10 minutes to let juices settle.
8. Slice and serve with Pineapple Salsa.

Servings: 6-8

Source: allrecipes.com
By: Chester 

Ingredients:
1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Directions:
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Servings: 4

Source: Adapted from allrecipes.com
By: SYNCHORSWIM 

Ingredients:
3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger root, minced
1 tablespoon agave syrup
2 teaspoons sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 pinch cayenne pepper
1 cup chopped fresh spinach
1/2 red bell pepper, minced

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Directions:
1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and agave syrup. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
2. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.

Servings: 8