<http://schema.org/articleBody>
" Jamaican Meat Patties  Active Time: 20 minutes Total Time: 55 minutes Ingredients \u2022 1 lb lean ground beef \u2022 1 cup finely chopped onion \u2022 1 Tbsp minced garlic \u2022 \u00BD tsp minced, seeded Scotch bonnet or habanero chile pepper \u2022 4 tsp Madras curry powder \u2022 2 tsp dried thyme \u2022 \u00BD tsp ground allspice \u2022 \u00BC tsp salt \u2022 1/3 cup dried bread crumbs \u2022 \u00BE cup chicken broth \u2022 8 frozen yellow or white Goya discs (dough for turnovers), thawed \u2022 1 large egg, beaten Good with: deli coleslaw (nice with added grated lime zest, lime juice, diced pineapple and chopped cilantro) Directions  Mix beef, onion, garlic and pepper in a bowl until well blended. Heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, breaking up chunks of meat, until beef is no longer pink. Add curry powder, thyme, allspice and salt; cook, stirring, 1 minute for flavors to blend. Sprinkle with bread crumbs, then broth; stir until simmering. Cover, reduce heat to low and cook 5 to 7 minutes until liquid has almost evaporated. Set aside to cool. Heat oven to 400\u00B0F. Coat baking sheet(s) with nonstick spray. Place a large spoonful meat mixture on 1 side of each disc of dough, leaving about a 1/4-in. border all around. Moisten edges with water. Fold in half. Press edges with tines of a table fork to seal in filling. Transfer patties to baking sheet(s); brush lightly with egg. Bake 15 minutes or until barely golden. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt;  Yogurt-Grilled Chicken Active Time: 40 minutes Total Time: 47 minutes Ingredients Yogurt Marinade \u2022 1 teaspoon ground cumin \u2022 \u00BD teaspoon each ground coriander and ground red pepper (cayenne) \u2022 1/8 teaspoon ground allspice \u2022 1 cup plain nonfat or low-fat yogurt \u2022 \u00BD teaspoon freshly grated lemon peel \u2022 2 tablespoons fresh lemon juice \u2022 2 teaspoons minced garlic \u2022 \u00BD teaspoon salt Chicken \u2022 6 boneless, skinless chicken-breast halves (2 1/4 pounds) Directions  Put cumin, coriander, red pepper and allspice in a small saucepan. Stir over low heat 1 to 2 minutes until fragrant. (Take care not to burn spices.) Scrape into a medium-size bowl and stir in remaining marinade ingredients until blended. Add chicken and gently stir to coat. Let stand at room temperature 30 minutes, or cover and refrigerate overnight. Heat grill or broiler. Remove chicken from marinade. Discard marinade. Grill or broil 3 inches from heat source 3 to 4 minutes. Turn chicken over and broil 3 minutes longer or until opaque in middle. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt;  Winter Fruit Compote Active Time: 5 minutes Total Time: 20 minutes Ingredients \u2022 1 tablespoon vegetable oil \u2022 1 medium-size onion, chopped (\u00BE cup) \u2022 2 cups (8 ounces) fresh cranberries \u2022 \u00BD teaspoon each ground allspice and cinnamon \u2022 Three 2 x \u00BD-inch strips orange peel, removed with a vegetable peeler \u2022 1 jar (12 ounces) black currant jelly \u2022 1 can (8 ounces) crushed pineapple, drained Directions  Heat oil in a medium-size saucepan over medium heat. Add onions and cook, stirring occasionally until soft, about 8 minutes. Stir in cranberries, allspice, cinnamon and orange peel. Cook, stirring occasionally, until cranberries pop, about 7 minutes. Add jelly; stir until melted. Stir in pineapple. Serve warm, cold or at room temperature. \u2014Courtesy of Woman&amp;#039;s Day Magazine Back to the spice guide &amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a3791/allspice-recipes-a-45090/>