Type what you have

Ingredients

• ✓ coriander
• delicata squash
• cooking spray
• cumin
• black pepper
• sea salt
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Ingredients

• ✓ coriander
• corn
• flat-leaf parsley
• mint
• jalapeno pepper
• garlic
• olive oil
• aleppo pepper
• lemon zest
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Ingredients

• ✓ coriander
• butter
• onion
• okra
• cumin
• ginger
• black pepper
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ coriander
• sweet potato
• cinnamon
• cardamom
• ginger
• brown sugar
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse sweet potato fries with cold water and drain. Spread onto a baking sheet.
3. 3 Stir cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over fries. Drizzle olive oil over fries.
4. 4 Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.

By MsChae916

Ingredients

• ✓ coriander
• baking potato
• milk
• butter
• curry powder
• salt
• turmeric
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water. Bring to a boil at medium-high heat; cook until tender, about 10 minutes. Drain; return potatoes to the pot.
2. 2 Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper to the pot.
3. 3 Mash potatoes with a potato masher until smooth and seasonings are evenly distributed.

By Chef Mo

Ingredients

• ✓ coriander
• patty pan squash
• red onion
• olive oil
• salt
• black pepper
• butter
• lemon zest
• lemon juice
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Ingredients

• ✓ coriander
• carrot
• orange juice
• water
• salt
• black pepper
• butter
• panko bread crumb
• orange zest
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
3. 3 Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
4. 4 Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

By VirginiaWillis

Ingredients

• ✓ coriander
• water
• tea bag
• bay leaf
• chickpea
• vegetable oil
• onion
• tomato
• cilantro
• cumin seed
• ginger root
• garlic
• turmeric
• onion
• cayenne pepper
• garam masala

Instructions

1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Ingredients

• ✓ coriander
• chicken
• black bean
• chicken broth
• tomato
• green chile pepper
• corn
• onion
• jalapeno pepper
• garlic
• chili powder
• red pepper flake
• cumin
• salt
• black pepper
• sour cream

Instructions

1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Ingredients

• ✓ coriander
• white wine
• cinnamon stick
• black peppercorn
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ coriander
• vegetable oil
• garlic
• black pepper
• paprika
• mustard
• white pepper
• cayenne pepper
• corned beef brisket

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ coriander
• carrot
• garlic
• vinegar
• sugar
• salt
• vegetable oil
• onion
• cayenne pepper

Instructions

1. 1 Place carrots in a large bowl. Sprinkle garlic over carrots.
2. 2 Mix vinegar, sugar, and salt together in a small bowl.
3. 3 Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
4. 4 Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

By The Parkers

Ingredients

• ✓ coriander
• russet potato
• cooking spray
• vegetable oil
• chili powder
• cumin
• paprika
• garlic powder
• cinnamon
• salt

Instructions

1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Ingredients

• ✓ coriander
• ground beef
• ground pork
• bread crumb
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ coriander
• beef brisket
• water
• coconut milk
• tomato paste
• fish sauce
• red curry paste
• bay leaf
• onion
• celery
• carrot
• potato
• cabbage

Instructions

1. 1 Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
2. 2 Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
3. 3 Stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

By John Mitzewich

Ingredients

• ✓ coriander
• black pepper
• salt
• red pepper flakes
• cilantro
• chicken broth
• coconut milk
• tomato
• ginger
• garlic
• tomato paste
• onion
• clarified butter
• cardamom
• cayenne pepper
• black pepper
• turmeric
• paprika
• cumin
• garam masala
• kosher salt
• vegetable oil
• chicken thigh

Instructions

1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ coriander
• rice
• tomato paste
• bay leaf
• cayenne pepper
• nutmeg
• turmeric
• oregano
• cinnamon
• mustard
• thyme
• cumin
• curry powder
• red curry powder
• red lentil
• coconut milk
• chicken stock
• ginger
• garlic
• celery
• onion
• granny smith apple
• carrot
• coconut oil
• salt
• chili powder
• chicken breast

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest

Ingredients

• ✓ coriander
• salt
• cinnamon
• cumin
• nutmeg
• black pepper

Instructions

1. 1 Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
2. 2 To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

By ainsliek

Ingredients

• ✓ coriander
• tilapia fillet
• lemon juice
• parsley
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ coriander
• cumin
• turmeric
• red pepper flakes
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ coriander
• ground turkey
• salt
• brown sugar
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Ingredients

• ✓ coriander
• salt
• sage
• black pepper
• brown sugar
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ coriander
• baby carrot
• mushroom
• cumin
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• cumin
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ coriander
• grill seasoning
• brown sugar
• cumin
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

• ✓ coriander
• tomato sauce
• harissa
• olive oil
• garlic
• caraway seed

Instructions

1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Ingredients

• ✓ coriander
• ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

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
• cumin
• turmeric
• cardamom
• mustard seed
• ginger
• garlic powder
• cayenne pepper
• red chile pepper
• clove

Instructions

1. 1 Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.

By awakenedone

Ingredients

• ✓ coriander
• black pepper
• cumin
• paprika
• clove
• nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

By orayeena