Type what you have

Ingredients

• ✓ cardamom
• water
• milk
• vanilla extract
• brown sugar
• white sugar
• coriander
• vegetable oil
• salt
• bread flour
• yeast

Instructions

1. 1 Place water, milk, vanilla, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour flour on top and sprinkle with yeast. Set the bread machine to the Dough cycle; turn on the machine.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
3. 3 When the Dough cycle is complete, remove dough from the machine, punch down if necessary, form into a loaf, and place into the prepared loaf pan, seam-side down. Cover and let rise until doubled, 20 to 30 minutes.
4. 4 Bake in the preheated oven until loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By sclmlw

Ingredients

• ✓ cardamom
• active dry yeast
• water
• all-purpose flour
• salt
• white sugar
• milk
• butter
• egg
• raisin
• cherry
• cranberry
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.
2. 2 Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.
3. 3 Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.
6. 6 Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.
7. 7 Drizzle confectioners' sugar icing in a cross shape over cooled buns.

By Amanda Kay Lohrer

Ingredients

• ✓ cardamom
• bread flour
• yeast
• milk
• white sugar
• butter
• salt
• egg
• cooking spray
• blueberry
• lemon zest
• lemon extract
• milk
• almond
• confectioners sugar
• lemon juice

Instructions

1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Ingredients

• ✓ cardamom
• pecan
• vegetable oil
• nutmeg
• cinnamon
• almond extract
• vanilla extract
• brown sugar
• salt
• active dry yeast
• white sugar
• all-purpose flour
• flax seed
• water
• water
• vegetable oil
• almond milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.
3. 3 Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.
4. 4 Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.
5. 5 Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.
6. 6 Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.
7. 7 Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.
8. 8 Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.
9. 9 Bake until rolls are golden brown, about 30 minutes.

By Lorin Renee

Ingredients

• ✓ cardamom
• water
• salt
• cilantro
• mint
• green onion
• garlic
• yogurt
• salt
• olive oil
• basmati rice
• salt
• butter
• chicken broth
• saffron
• chicken
• allspice
• cinnamon
• white pepper
• cayenne pepper
• coriander
• cumin
• paprika
• kosher salt
• lime
• yogurt

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

Ingredients

• ✓ cardamom
• white sugar

Instructions

1. 1 Crack cardamom pods open to remove seeds. Discard husks.
2. 2 Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

By CarolynCooks

Ingredients

• ✓ cardamom
• milk
• avocado
• white sugar
• salt

Instructions

1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

Ingredients

• ✓ cardamom
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
3. 3 Store in a sealed jar.

By Roberta

Ingredients

• ✓ cardamom
• ✓ cardamom
• coconut flakes
• cold brew concentrate
• coconut milk
• coconut extract
• white sugar
• ice cube

Instructions

1. 1 Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
2. 2 Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
3. 3 Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.

By France Cevallos

Ingredients

• ✓ cardamom
• carrot
• water
• skim milk
• sugar

Instructions

1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Ingredients

• ✓ cardamom
• coffee bean
• water
• sweetened condensed milk

Instructions

1. 1 Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
2. 2 Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.

By Talia

Ingredients

• ✓ cardamom
• chai tea
• water
• goat milk
• sugar

Instructions

1. 1 Place tea bag in a large mug and pour in boiling water. Let steep for 2 to 3 minutes.
2. 2 Remove tea bag. Stir in milk and sugar; garnish with cardamom.

By Lisa

Ingredients

• ✓ cardamom
• sugar pumpkin
• white sugar
• coconut milk

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ cardamom
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Combine cinnamon, nutmeg, allspice, and cardamom in an airtight container.

By rlt11_NMC

Ingredients

• ✓ cardamom
• butter
• pistachio nut
• white sugar
• egg white
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

Ingredients

• ✓ cardamom
• sweet potato
• honey
• ginger
• walnut oil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Ingredients

• ✓ cardamom
• evaporated milk
• sweetened condensed milk
• whipped topping
• white bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, condensed milk, and whipped topping in a blender and blend in pieces of bread until smooth.
3. 3 Pour mixture into a 9x13-inch baking dish or two plastic ice cube trays, sprinkle with cardamom.
4. 4 Freeze for 8 hours or overnight.
5. 5 Enjoy!

By Simmi G

Ingredients

• ✓ cardamom
• all-purpose flour
• baking powder
• salt
• egg
• butter
• sugar
• nigella seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
2. 2 Whisk flour, baking powder, cardamom, and salt together in a bowl.
3. 3 Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
4. 4 Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
5. 5 Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

By sarabear

Ingredients

• ✓ cardamom
• whole milk yogurt
• milk
• mango
• white sugar

Instructions

1. 1 Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.

By Loving The Alien

Ingredients

• ✓ cardamom
• vinegar
• water
• sugar
• cranberry
• allspice berry
• cinnamon stick

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Ingredients

• ✓ cardamom
• salt
• paprika
• coriander
• black pepper
• grapeseed oil
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ cardamom
• whole milk
• almond meal
• white sugar
• cinnamon
• espresso powder
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ cardamom
• milk
• lime juice
• white sugar
• water

Instructions

1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Ingredients

• ✓ cardamom
• butter
• water
• white sugar
• salt
• active dry yeast
• egg
• all-purpose flour
• vegetable oil

Instructions

1. 1 Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.
2. 2 Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
3. 3 Lightly grease a baking sheet, and set aside.
4. 4 Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

By MOLLYSMAMA

Ingredients

• ✓ cardamom
• white bread
• mango
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. 2 Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. 3 Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

By MAGILLAONFIRE

Ingredients

• ✓ cardamom
• butter
• confectioners' sugar
• all-purpose flour
• almond

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ cardamom
• butter
• beet
• carrot
• daikon radish
• crimini mushroom
• bok choy

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ cardamom
• brown sugar
• white sugar
• cinnamon
• ginger
• clove
• black pepper
• biscuit dough
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
3. 3 Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
4. 4 Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

By brykate

Ingredients

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

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

Ingredients

• ✓ cardamom
• egg white
• cream of tartar
• white sugar
• water
• rose extract
• salt
• red food coloring

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin