They come from the flower buds of the evergreen tree. Before reaching maturity, they are harvested and dried. They are a crucial element of spiced cider, chai, garam masala, allspice, and pumpkin ...

2 tablespoons olive oil 14-ounce can beef broth 1½ cups apple cider ¼ cup apple cider vinegar 6 or 7 miniature white and/or orange pumpkins, or half a 5-pound pie pumpkin, or 2 pounds potatoes ...

1. In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1 ¼ ...

Add broth, cider and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1 3/4 hours. Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice.

1. Set the oven at 325 degrees. 2. Sprinkle the pork with salt and pepper. In a large flameproof casserole over medium-high heat, heat the oil. Add half the pork in a single layer and cook without ...

MOBILE, Ala. (WKRG) — In today’s Cooking with John, we are making Autumn Beef and Cider Stew with Kelly Palmer, Regional Extension Agent from Brewton, Ala. with Alabama Cattlemen’s Asso… ...