Type what you have

Ingredients

• ✓ coriander
• sunflower oil
• cinnamon
• salt
• cumin
• sweet potato
• brown sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Ingredients

• ✓ coriander
• carrot
• garlic
• ginger root
• salt
• apricot preserves
• lemon juice
• sesame oil
• cayenne pepper

Instructions

1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Ingredients

• ✓ coriander
• cherry
• ricotta cheese
• feta cheese
• sugar
• lemon juice

Instructions

1. 1 Combine chopped cherries with accumulated juices, ricotta cheese, feta cheese, coriander, sugar, and lemon juice in a large bowl. Chill before serving.

By msngutah

Ingredients

• ✓ coriander
• black bean
• avocado
• olive oil
• white wine vinegar
• garlic
• lime
• cumin
• sea salt
• black pepper
• ancho chile pepper

Instructions

1. 1 Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

By Garrett P

Ingredients

• ✓ coriander
• jalapeno pepper
• jalapeno pepper
• goat cheese
• cheddar cheese
• monterey jack cheese
• chili powder
• cumin
• gluten-free bread crumb
• cotija cheese
• oregano
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut jalapenos in half lengthwise. Put on disposable gloves to remove the seeds and membranes.
3. 3 Mix goat cheese, Cheddar cheese, Monterey Jack, chili powder, cumin, and coriander until well combined. Mix bread crumbs, cotija, and oregano together in a separate bowl.
4. 4 Fill each jalapeno half with equal amounts of the goat cheese mixture. Gently roll the tops of the filled peppers in the bread crumb mixture. Arrange peppers on the prepared baking sheet.
5. 5 Bake in the preheated oven until bread crumbs are browned, about 20 minutes. Garnish with fresh thyme.

By Buckwheat Queen

Ingredients

• ✓ coriander
• almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ coriander
• sweet potato
• chickpea
• olive oil
• tahini
• lemon juice
• lemon zest
• cumin
• white pepper
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Poke holes all over sweet potatoes with a fork.
3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Ingredients

• ✓ coriander
• chickpea
• lemon juice
• olive oil
• brown sugar
• cumin
• cinnamon
• garam masala
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Ingredients

• ✓ coriander
• yogurt
• garam masala
• chicken masala powder
• ginger-garlic paste
• chili powder
• turmeric
• salt
• chicken breast
• jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
2. 2 Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
4. 4 Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
5. 5 Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.

By Jerry Trevino

Ingredients

• ✓ coriander
• cherry tomato
• black-eyed pea
• black bean
• italian dressing
• green bell pepper
• onion
• green onion
• jalapeno pepper
• garlic
• cilantro

Instructions

1. 1 Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours.
2. 2 Toss salad with desired amount of cilantro to serve.

By elkinsmegyahoocom

Ingredients

• ✓ coriander
• vegetable oil
• turmeric
• cumin
• curry powder
• coconut milk
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ coriander
• tomato
• onion
• green chili
• white vinegar
• brown sugar
• garlic powder
• cumin
• oregano
• salt
• hot pepper sauce

Instructions

1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Ingredients

• ✓ coriander
• black pepper
• salt
• vegetable broth
• olive oil
• portobello mushroom
• black pepper
• salt
• truffle oil
• water
• cannellini bean
• cayenne pepper
• black pepper
• red pepper flakes
• salt
• cilantro
• dijon mustard
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Ingredients

• ✓ coriander
• olive oil
• onion
• green bell pepper
• garlic
• cayenne pepper
• avocado
• tomato sauce
• lemon juice
• olive oil
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Ingredients

• ✓ coriander
• chicken breast
• onion
• brown sugar
• garlic
• shrimp paste
• galangal powder
• cumin
• anise seed
• black pepper
• turmeric
• bamboo skewer

Instructions

1. 1 Place chicken cubes in a large bowl.
2. 2 Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
3. 3 Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
5. 5 Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
6. 6 Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Eddie

Ingredients

• ✓ coriander
• red onion
• yellow onion
• salt
• jalapeno pepper
• garlic
• chili powder
• turmeric
• cumin
• chickpea flour
• water
• cooking spray

Instructions

1. 1 Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
4. 4 Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• cauliflower
• chickpea flour
• potato
• water
• red onion
• salt
• garlic
• curry powder
• cayenne pepper
• cumin
• cooking spray

Instructions

1. 1 Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3. 3 Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• chickpea
• baking soda
• water
• sesame seed
• cumin
• salt
• baking powder
• black pepper
• red chili powder
• white sugar
• turmeric
• asafoetida powder
• vegetable oil

Instructions

1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Ingredients

• ✓ coriander
• olive oil
• red pepper
• carrot
• onion
• garlic
• olive oil
• salt
• turmeric
• tahini
• honey
• salt
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
3. 3 Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
4. 4 Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
5. 5 Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
6. 6 Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.

By France Cevallos

Ingredients

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

• ✓ coriander
• ground pork
• onion
• garlic
• sage
• bread crumb
• kosher salt
• black pepper
• thyme
• cayenne pepper
• nutmeg
• egg
• water
• puff pastry
• sesame seed

Instructions

1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
2. 2 Whisk egg with water to make an egg wash.
3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ coriander
• habanero pepper
• garlic
• peach
• white vinegar
• molasses
• honey
• brown sugar
• brown mustard
• paprika
• salt
• black pepper
• cumin
• liquid smoke
• ginger
• allspice

Instructions

1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Ingredients

• ✓ coriander
• vegetable oil
• onion
• celery
• carrot
• salt
• ground pork
• garlic
• red pepper flake
• garlic powder
• turmeric
• ginger
• cumin
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Ingredients

• ✓ coriander
• phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cardamom
• cinnamon
• chili powder
• turmeric
• cumin
• salt
• ginger root
• garlic
• onion
• ground beef
• bay leaf
• cumin seed
• vegetable oil
• pea
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ coriander
• flour
• chicken breast
• olive oil
• onion
• curry powder
• salt
• cumin
• cinnamon
• garlic powder
• black pepper
• chicken broth
• greek yogurt

Instructions

1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Ingredients

• ✓ coriander
• almond
• cilantro
• green onion
• carrot
• red cabbage
• green cabbage
• chicken breast
• yellow mustard
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ coriander
• white vinegar
• white sugar
• red pepper flakes
• salt
• cucumber
• red onion
• tomato
• cilantro
• mint
• peanut
• mint

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ coriander
• vegetable oil
• garlic
• white vinegar
• white sugar
• chile-garlic sauce
• fish sauce
• red pepper flakes
• cucumber
• peanut
• green onion

Instructions

1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Ingredients

• ✓ coriander
• vegetable oil
• bread crumb
• onion
• cilantro
• garlic
• soy sauce
• sambal oelek
• ginger
• paprika
• ground chicken

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
3. 3 Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
4. 4 Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

By andrewgrant9

Ingredients

• ✓ coriander
• soy sauce
• lime juice
• sunflower oil
• jalapeno pepper
• garlic
• ginger root
• brown sugar
• lime zest
• chicken breast
• cornstarch
• water

Instructions

1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson