Type what you have

Ingredients

• ✓ cumin
• garlic
• coriander
• allspice
• salt
• black pepper
• ground lamb
• slider roll
• spinach
• tzatziki sauce
• red onion
• feta cheese

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
3. 3 Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
4. 4 Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

By The Flying Shepard

Ingredients

• ✓ cumin
• tomato
• green bell pepper
• red bell pepper
• cubanelle pepper
• onion
• garlic
• cilantro
• olive oil
• chicken thigh
• adobo seasoning
• chicken broth

Instructions

1. 1 Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
2. 2 Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ cumin
• cooking spray
• chickpea
• onion
• egg white
• cilantro
• parsley
• garlic
• all-purpose flour
• salt
• coriander
• black pepper
• cayenne pepper
• cardamom

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Ingredients

• ✓ cumin
• water
• vegetable bouillon
• lentil
• carrot
• potato
• coriander
• olive oil
• onion
• garlic
• tomato paste
• salt
• black pepper
• spinach

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ cumin
• black pepper
• sea salt
• egg
• greek yogurt
• feta cheese
• cinnamon
• savory
• zucchini
• vegetable broth
• tomato paste
• beluga lentil
• garlic
• onion
• olive oil
• tomato
• eggplant

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
2. 2 Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
3. 3 Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. 4 Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
7. 7 Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
8. 8 Bake in the center of the preheated oven until golden brown, about 25 minutes.

By chefdavidgeisser

Ingredients

• ✓ cumin
• red pepper flakes
• mint
• chicken stock
• tomato sauce
• cayenne pepper
• cinnamon
• black pepper
• oregano
• salt
• rosemary
• tomato paste
• olive oil
• garlic
• egg
• ground lamb
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ cumin
• cornstarch
• water
• mushroom
• oregano
• basil
• mustard
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• chicken broth
• tomato
• yellow bell pepper
• red bell pepper
• onion
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ cumin
• couscous
• water
• cilantro
• red bell pepper
• green bean
• sweet onion
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cayenne pepper
• salt
• coriander
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ cumin
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• coriander
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ cumin
• butternut squash
• vegetable oil
• coriander
• 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

• ✓ cumin
• grill seasoning
• brown sugar
• coriander
• 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

• ✓ cumin
• orange
• chipotle pepper
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ cumin
• water
• couscous
• mango
• salsa
• curry powder

Instructions

1. 1 Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

By ALI88BABA

Ingredients

• ✓ cumin
• brown sugar
• chili powder
• kosher salt
• black pepper
• salmon fillet
• cedar plank

Instructions

1. 1 Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on soaked cedar planks.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of fillets closest to the fire.
3. 3 Cover and cook until an instant-read thermometer inserted into thickest parts of fillets reaches 135 degrees F (57 degrees C), 30 to 35 minutes.
4. 4 Remove planks from grill. Let salmon rest on planks 5 to 10 minutes.

By Greubel Rosie

Ingredients

• ✓ cumin
• tomato sauce
• onion
• chili powder
• oregano
• paprika
• garlic
• salt

Instructions

1. 1 Combine tomato sauce, onion, cumin, chili powder, oregano, paprika, garlic, and salt in a blender. Blend until smooth. Taste for seasoning.

By Lora

Ingredients

• ✓ cumin
• brown sugar
• salt
• paprika
• cayenne pepper
• rack of ribs
• barbecue sauce

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set the temperature to 155 degrees F (68 degrees C).
2. 2 Combine brown sugar, kosher salt, paprika, cumin, and cayenne in a small bowl; mix well. Remove rough membranes from ribs and cut each rack into thirds. Rub spice mixture onto meat's fleshy side. Place each rack into a plastic bag and seal.
3. 3 Once water temperature has reached 155 degrees F (68 degrees C), submerge both bags in water. Open the bag's seal and allow any air to escape. Reseal. Make sure the bags are completely submerged. Cover the pot with aluminum foil, so steam does not escape.
4. 4 Set the timer for 24 hours, checking water level occasionally. Add more water of the same temperature water if necessary.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
6. 6 Remove ribs from the bags and pat dry. Place ribs on the prepared baking sheet and brush with barbecue sauce.
7. 7 Broil for 4 minutes. Remove ribs from the oven, brush with more barbecue sauce, and broil until sauce starts to caramelize, about 3 more minutes.

By Bren

Ingredients

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

• ✓ cumin
• olive oil
• orange zest
• paprika
• cinnamon
• black pepper
• pork sirloin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ cumin
• lima bean
• bacon
• water
• beer
• jalapeno pepper
• garlic

Instructions

1. 1 Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.
3. 3 Stir 4 cups water into cooled bacon grease; add beer and cumin.
4. 4 Drain and rinse soaked beans; add to water mixture in the pressure cooker.
5. 5 Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer's instructions over medium-high heat, about 30 minutes; release the pressure.
6. 6 Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.
7. 7 Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.

By beerhead

Ingredients

• ✓ cumin
• olive oil
• hot sauce
• thyme
• paprika
• garlic powder
• salt
• sweet potato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
3. 3 Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

By Soup Loving Nicole

Ingredients

• ✓ cumin
• eggplant
• cauliflower
• olive oil
• curry powder
• garlic salt
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
2. 2 Place eggplant and cauliflower in a large bowl with a lid.
3. 3 Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
4. 4 Bake in preheated oven until browned and caramelized, about 30 minutes.

By Chicken Lover

Ingredients

• ✓ cumin
• pork loin roast
• chili powder
• adobo seasoning
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ cumin
• chicken
• honey
• chili powder
• cayenne pepper
• salt
• garlic powder
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
2. 2 In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
3. 3 Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
4. 4 Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By KDcook

Ingredients

• ✓ cumin
• pork sausage
• red pepper
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ cumin
• chicken breast
• salsa
• red bell pepper
• lemon juice
• chili powder
• garlic
• black bean

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

By Margaret Rolfe

Ingredients

• ✓ cumin
• lemon juice
• sugar
• paprika
• mustard powder
• cayenne pepper
• water
• cornstarch

Instructions

1. 1 Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
2. 2 Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

By NomNomDelicious

Ingredients

• ✓ cumin
• cooking spray
• chicken breast
• garlic
• salt
• black pepper
• salsa
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a greased skillet over medium heat. Rub chicken pieces with garlic, salt, pepper, and cumin to taste; place in the hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
3. 3 Transfer chicken to a 9x13-inch baking dish, top with salsa and cheese, and bake in the preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

By Karen Taylor

Ingredients

• ✓ cumin
• all-purpose flour
• cornmeal
• onion powder
• garlic powder
• oregano
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine flour, cornmeal, cumin, onion powder, garlic powder, oregano, cayenne, salt, and black pepper in a large resealable bag. Shake well to combine.
2. 2 To use: Remove 1/2 cup of the mixture and place in a smaller resealable bag. Cut chicken (or desired meat) into serving pieces and place into the bag, a few at a time. Shake until well covered.

By Bren

Ingredients

• ✓ cumin
• bacon grease
• onion
• garlic
• pinto bean

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ cumin
• salt
• black pepper
• paprika
• cinnamon
• brown sugar
• chicken breast
• vegetable oil
• orange juice

Instructions

1. 1 Combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. Sprinkle the spices on the chicken using all of the spice mixture.
2. 2 Heat oil in a large skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes. Turn the chicken, and lower heat to medium-low. Pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. Serve the chicken with a bit of the pan sauce spooned over the each piece.

By SHARYL4