Type what you have

Ingredients

• ✓ cilantro
• cream cheese
• pesto
• chive

Instructions

1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Ingredients

• ✓ cilantro
• farfalle pasta
• olive oil
• hot chile paste
• chicken breast
• basil pesto
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
3. 3 Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

By LAGIRL

Ingredients

• ✓ cilantro
• farfalle pasta
• walnut
• pecan
• parmesan cheese
• garlic
• white wine vinegar
• cayenne pepper
• salt
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Ingredients

• ✓ cilantro
• ✓ cilantro
• roasted red pepper
• chicken broth
• parmesan cheese
• cornstarch
• jalapeno pepper
• garlic
• angel hair pasta
• olive oil
• salmon
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Purée roasted red peppers in a food processor; transfer to a cold large skillet.
3. 3 Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeño pepper, and garlic into red pepper purée until well combined. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep sauce warm.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Cook salmon, skin-side up, on the preheated grill until skin begins to loosen, about 5 minutes. Peel off skin, flip salmon, and continue cooking until salmon flakes easily with a fork, about 5 minutes.
6. 6 Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

By David Van Klinken

Ingredients

• ✓ cilantro
• angel hair pasta
• tomato basil feta cheese
• parmesan cheese
• sun-dried tomato
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and return pasta to the pot.
2. 2 Mix Parmesan cheese, tomatoes, olive oil, and garlic into pasta. Stir in cilantro; season with salt and pepper. Serve warm.

By NICOLEFAUSTHUNT

Ingredients

• ✓ cilantro
• water
• pearl barley
• orecchiette pasta
• green onion
• grape tomato
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ cilantro
• chicken breast
• butter
• margarine
• garlic
• green onion
• basil
• pizza crust dough
• tomato
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
2. 2 Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.
5. 5 Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

By ksimone619

Ingredients

• ✓ cilantro
• cinnamon
• white sugar
• bay leaf
• oregano
• paprika
• chili powder
• black pepper
• salt
• basil
• balsamic vinegar
• red wine
• tomato paste
• tomato sauce
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Transfer to a slow cooker.
2. 2 Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
3. 3 Cover and cook, stirring occasionally, until reduced, 6 to 8 hours. Remove bay leaves to serve.

By Angel

Ingredients

• ✓ cilantro
• soy sauce
• sriracha sauce
• garlic

Instructions

1. 1 Whisk together soy sauce, Sriracha, garlic, and cilantro.

By kwb

Ingredients

• ✓ cilantro
• ✓ cilantro
• chicken breast
• lime juice
• soy sauce
• olive oil
• garlic
• sweet chili sauce

Instructions

1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

Ingredients

• ✓ cilantro
• lime
• garlic salt
• black pepper
• chicken

Instructions

1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa

Ingredients

• ✓ cilantro
• garlic
• basil
• kosher salt
• black pepper
• paprika
• lime

Instructions

1. 1 Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

By Ish Latif

Ingredients

• ✓ cilantro
• molasses
• hot pepper relish
• garlic
• olive oil
• onion powder
• cayenne pepper
• salmon

Instructions

1. 1 Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
2. 2 Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
4. 4 Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

By Chef Mo

Ingredients

• ✓ cilantro
• cocktail wiener
• sweet chile sauce
• sriracha sauce
• chicken broth

Instructions

1. 1 Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• olive oil
• parsley
• lime
• garlic salt
• cajun seasoning
• chicken breast

Instructions

1. 1 Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By brenda boyle

Ingredients

• ✓ cilantro
• chicken drumette
• tomato soup
• onion powder
• black pepper
• garlic salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
3. 3 Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

By kari

Ingredients

• ✓ cilantro
• corn kernel
• tomato
• jalapeno pepper
• lime juice
• garlic
• salt

Instructions

1. 1 Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

By MYMOMSTHEBESTCOOK

Ingredients

• ✓ cilantro
• cucumber
• sour cream
• yogurt
• parsley
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cilantro
• buttermilk
• lime
• garlic
• chipotle chili powder
• coriander
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• cauliflower
• water
• lime
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ cilantro
• swordfish steak
• olive oil
• butter
• jalapeno pepper
• lime zest
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush both sides of swordfish with olive oil.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Ingredients

• ✓ cilantro
• water
• brown rice
• olive oil
• salt
• corn kernel
• cumin seed

Instructions

1. 1 In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

By CLOUDSSUNRAIN

Ingredients

• ✓ cilantro
• salad green
• tomato
• avocado
• salad dressing
• olive oil
• halloumi cheese

Instructions

1. 1 Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
2. 2 Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

By geneviever

Ingredients

• ✓ cilantro
• salmon steak
• olive oil
• red onion
• garlic
• tomato
• mango

Instructions

1. 1 Preheat the oven broiler. Line a broiler pan with foil.
2. 2 Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
3. 3 Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

By KASIAN

Ingredients

• ✓ cilantro
• ground turkey breast
• chicken broth
• picante sauce
• lime juice
• olive oil
• tortilla chip

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer turkey to a 5-quart pot.
2. 2 Mix broth, picante sauce, cilantro, lime juice, and olive oil into turkey; bring to a boil. Reduce heat, cover pot, and simmer until flavors blend, about 40 minutes. Transfer soup to serving bowls and top with tortilla chips.

By JUSTINB

Ingredients

• ✓ cilantro
• potato
• grapeseed oil
• salt
• butter
• harissa paste
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Rinse potatoes in a colander to remove excess starch. Drain.
3. 3 Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
4. 4 Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
6. 6 Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

By LauraF

Ingredients

• ✓ cilantro
• panko bread crumb
• sriracha sauce
• water chestnut
• carrot
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ cilantro
• ✓ cilantro
• sweet potato
• chorizo sausage
• cheddar cheese
• wonton wrapper
• peach jam
• sweet thai chili sauce
• vegetable oil

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
3. 3 Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
4. 4 Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
5. 5 Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
6. 6 Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
7. 7 To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

By Brittany Stephens

Ingredients

• ✓ cilantro
• plain greek yogurt
• lemon juice
• garlic
• kosher salt
• cumin
• cayenne pepper
• black pepper
• chicken thigh

Instructions

1. 1 Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
2. 2 Let chicken marinate in the refrigerator, 3 to 8 hours.
3. 3 Bring chicken to room temperature, about 30 minutes. Pour off marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

By yumster

Ingredients

• ✓ cilantro
• bacon
• chicken breast
• onion
• barbecue sauce
• pizza crust dough
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
3. 3 Add shredded chicken and onion to hot bacon grease in the pan. Cook and stir over medium heat until onion is tender. Stir in 1/3 cup barbeque sauce; remove from heat. Mix in crumbled bacon.
4. 4 Roll pizza crust dough onto a greased cookie sheet. Press out to an even thickness, then cut in half. Divide chicken mixture between dough pieces, spreading over 1/2 of each dough piece to within 1/2 inch of the edge.
5. 5 Drizzle remaining barbeque sauce over the filling. Sprinkle with cheese and cilantro. Fold uncovered portion of dough over the filling. Press the edges together with a fork to seal.
6. 6 Bake in the preheated oven until browned, about 25 minutes. Cool for a few minutes, then cut each calzone in half for 4 servings. Serve with additional barbeque sauce if desired.

By TUMMY13