Type what you have

Ingredients

• ✓ fennel seed
• olive oil
• fennel
• onion
• salt
• black pepper
• apple
• black pepper
• fennel frond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add fennel, onion, and fennel seeds. Season with salt and pepper.
2. 2 Cook, stirring occasionally, until fennel is just tender and beginning to brown, 8 to 10 minutes. Stir in apple and cook until tender, about 5 minutes. Top with additional black pepper and, if desired, fennel fronds.

By Virginia Willis

Ingredients

• ✓ fennel seed
• sea salt
• olive oil
• red bell pepper
• yellow bell pepper
• green onion
• chile pepper
• garlic
• black pepper
• avocado
• feta cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crush the fennel seed in a mortar and mix with a little sea salt.
3. 3 Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. 4 Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. 5 Bake in the preheated oven until eggs are set, about 15 minutes.

By chefdavidgeisser

Ingredients

• ✓ fennel seed
• green bell pepper
• red bell pepper
• orange bell pepper
• yellow bell pepper
• garlic
• lemon
• vegetable broth
• garlic salt
• black pepper
• thyme

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ fennel seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ fennel seed
• water
• ginger root

Instructions

1. 1 Fill a mug with boiling water.
2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Ingredients

• ✓ fennel seed
• pork chop
• garlic salt
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ fennel seed
• ground turkey sausage
• cheddar cheese
• montreal steak seasoning
• baking mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sausage, Cheddar, steak seasoning, and fennel seeds together by hand in a large bowl. Mix in 1/2 of the baking mix until thoroughly incorporated; repeat with remaining baking mix. Roll 1-tablespoon portions of mixture into balls. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARJ63

Ingredients

• ✓ fennel seed
• cauliflower
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim large leaves off cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
3. 3 Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
4. 4 Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

By LauraF

Ingredients

• ✓ fennel seed
• water
• active dry yeast
• all-purpose flour
• chablis wine
• olive oil
• salt

Instructions

1. 1 Dissolve yeast in warm water in a bowl.
2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
4. 4 Bring a large pot of water to boil over high heat.
5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Ingredients

• ✓ fennel seed
• vegetable oil
• pork tenderloin
• sauerkraut
• water
• apple juice
• red potato

Instructions

1. 1 Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
2. 2 Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

By BGILL

Ingredients

• ✓ fennel seed
• pork shoulder
• garlic powder
• red pepper flakes
• parsley
• salt
• black pepper
• white wine
• hog casing

Instructions

1. 1 Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
2. 2 Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

By Paul Nenni

Ingredients

• ✓ fennel seed
• green tomato
• egg
• bread crumb
• garlic powder
• mustard powder
• oil
• salt

Instructions

1. 1 Heat oil in a wide skillet over medium heat.
2. 2 Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
3. 3 Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.

By Penelope M

Ingredients

• ✓ fennel seed
• olive oil
• coriander seed
• oregano
• garlic
• salt
• black pepper
• cayenne pepper
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ fennel seed
• black pepper
• salt
• garlic
• rosemary
• olive oil
• orange
• cayenne pepper
• flank steak
• olive oil
• orange

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

Ingredients

• ✓ fennel seed
• ground pork
• paprika
• garlic salt
• salt
• black pepper
• vegetable oil
• anise seed
• red pepper flake

Instructions

1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Ingredients

• ✓ fennel seed
• salt
• cumin
• cinnamon
• coriander
• turmeric
• garlic
• harissa
• tomato paste
• ground lamb
• olive oil

Instructions

1. 1 Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

By John Mitzewich

Ingredients

• ✓ fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ fennel seed
• caraway seed
• anise seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ fennel seed
• dill seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ fennel seed
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ fennel seed
• ground pork
• maple syrup
• sage
• salt
• red pepper flake
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ fennel seed
• pork chop
• apple
• onion
• water
• sauerkraut

Instructions

1. 1 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.
2. 2 Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.
3. 3 Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.

By Katie

Ingredients

• ✓ fennel seed
• olive oil
• butter
• onion
• salt
• garlic
• herb mix
• red pepper flakes
• balsamic vinegar
• tomato
• tomato paste

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; sauté until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel seed, red pepper flakes, and balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

By aebon

Ingredients

• ✓ fennel seed
• sage
• kosher salt
• parsley
• red pepper flakes
• black pepper
• paprika
• coriander
• thyme
• ground pork
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ fennel seed
• vegetable oil
• cumin seed
• red onion
• ginger root
• cranberry
• orange juice
• white vinegar
• salt
• cayenne pepper
• brown sugar
• orange zest

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

Ingredients

• ✓ fennel seed
• milk
• honey
• maple syrup
• salt
• active dry yeast
• water
• white bread flour
• orange zest
• butter
• egg white

Instructions

1. 1 Pour scalded milk over honey, maple syrup, and salt in a large bowl. Let cool to lukewarm, 2 to 3 minutes.
2. 2 Soften yeast in warm water in a bowl until frothy, about 5 minutes. Combine with milk mixture. Beat in 2 cups flour, orange zest, and fennel seeds using an electric mixer. Blend in butter. Stir in 5 cups flour to make a soft dough.
3. 3 Sprinkle last 1/2 cup flour on a board; turn dough onto floured board and knead until smooth, about 5 minutes. Place dough in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Punch dough down and divide in half. Shape loaves. Place in 2 lightly greased bread pans. Cover and let rise until almost doubled in size, about 45 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Brush tops of loaves with egg white.
6. 6 Bake loaves in the preheated oven until a toothpick or knife inserted into the center of a loaf comes out clean, about 45 minutes.

By jroot

Ingredients

• ✓ fennel seed
• pork shoulder
• orange zest
• salt
• black pepper
• herb seasoning
• red pepper flakes
• nutmeg

Instructions

1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ fennel seed
• olive oil
• russet potato
• sweet onion
• sweet chicken sausage
• apple
• cranberry
• salt
• black pepper
• rosemary
• red pepper flakes

Instructions

1. 1 Heat oil in a large saute pan over medium-high heat. Add potatoes and onion and cook until potatoes are slightly brown and onions are translucent, 12 to 15 minutes.
2. 2 Heat a small saute pan over medium-high heat. Saute sausage, apple, cranberries, salt, black pepper, fennel, rosemary, and red pepper flakes for 5 minutes. Add to potato mixture and serve.

By SunnyDaysNora

Ingredients

• ✓ fennel seed
• kosher salt
• brown sugar
• cinnamon
• anise seed
• black pepper
• clove
• pork sparerib
• hickory wood chip
• apple wood chip
• hoisin barbecue sauce

Instructions

1. 1 About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2. 2 Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. 5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6. 6 Serve ribs with remaining barbecue sauce.

By Smithfield®

Ingredients

• ✓ fennel seed
• all-purpose flour
• cornmeal
• baking powder
• baking soda
• thyme
• black pepper
• salt
• white sugar
• soy milk
• egg
• egg yolk
• vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers.
2. 2 In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full.
3. 3 Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.

By GENKIANNA