Type what you have

Ingredients

• ✓ coriander
• paprika
• cumin
• garlic salt
• black pepper
• flank steak
• ranch dressing

Instructions

1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
3. 3 Remove steak from marinade; place on the prepared baking sheet.
4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Ingredients

• ✓ coriander
• fennel seed
• brown sugar
• paprika
• garlic powder
• onion powder
• mustard seed
• corned beef brisket
• cherry wood chip

Instructions

1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
3. 3 Soak wood chips in water for at least 1 hour.
4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Ingredients

• ✓ coriander
• salt
• cumin
• garlic
• olive oil
• pork loin chop
• black pepper

Instructions

1. 1 Mix salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season pork chops with salt and pepper, and rub with paste.
2. 2 Heat remaining olive oil in a skillet over medium heat, and cook pork chops, about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

By DARLA

Ingredients

• ✓ coriander
• corn
• black bean
• salsa verde
• cumin
• chicken breast strips
• mexican cheese blend
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ coriander
• curry powder
• garam masala
• granulated garlic
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ coriander
• olive oil
• lemon zest
• ginger
• black pepper
• salt
• cinnamon
• tuna steak

Instructions

1. 1 Whisk 2 tablespoons olive oil, lemon zest, coriander, ginger, pepper, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in hot oil until browned but still pink in the center, about 3 minutes on each side.

By AlliePeacock

Ingredients

• ✓ coriander
• edamame
• cashew
• salt
• green garlic
• lemon
• black pepper
• olive oil

Instructions

1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

By MBCinciND

Ingredients

• ✓ coriander
• yellow squash
• green bean
• cherry tomato
• lemon juice
• parsley
• salt
• black pepper

Instructions

1. 1 Cook and stir squash and green beans in a large, nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir in tomatoes, lemon juice, parsley, coriander, salt, and black pepper; cook and stir until tomatoes softened, 5 to 10 minutes.

By CathWithKids

Ingredients

• ✓ coriander
• pork shoulder roast
• molasses
• chili powder
• salt
• paprika
• cumin seed
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
2. 2 Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

By Lrekkerth

Ingredients

• ✓ coriander
• salt
• paprika
• black pepper
• onion powder
• garlic powder
• cayenne pepper
• turmeric
• t-bone steak

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl.
4. 4 Rub seasoning over steaks on all sides.
5. 5 Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center of each steak should read 130 degrees F (54 degrees C).

By Rocky

Ingredients

• ✓ coriander
• canola oil
• new mexico red chile pod
• chile de arbol pepper
• yellow onion
• garlic
• chicken stock
• cumin
• oregano
• honey

Instructions

1. 1 Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
2. 2 Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
3. 3 Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
4. 4 Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

By Cookincwgrl

Ingredients

• ✓ coriander
• vegetable oil
• potato
• carrot
• nopalito cactus
• chili powder
• garlic
• fenugreek seed
• cumin
• pinto bean

Instructions

1. 1 Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
2. 2 Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.

By CERAWALLACE

Ingredients

• ✓ coriander
• water
• pearl barley
• olive oil
• onion
• leek
• ground turkey
• beef stock
• rice wine
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ coriander
• butter
• shallot
• jasmine rice
• garlic
• salt
• turmeric
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
2. 2 Remove from heat. Discard bay leaves. Transfer to a bowl.

By EthioCook

Ingredients

• ✓ coriander
• adzuki bean
• olive oil
• garlic
• kale
• water
• tamari
• cumin
• salt
• pepper

Instructions

1. 1 Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until tender, 30 to 45 minutes.
2. 2 Heat olive oil in a medium skillet over medium heat, and sauté garlic for about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer until kale is tender, about 20 minutes. Season with salt and pepper.

By skymonkey

Ingredients

• ✓ coriander
• ketchup
• white distilled vinegar
• brown sugar
• molasses
• paprika
• chili powder
• cayenne powder
• black pepper
• allspice
• cumin

Instructions

1. 1 Whisk ketchup, vinegar, brown sugar, molasses, paprika, chili powder, cayenne pepper, black pepper, allspice, coriander, and cumin together in a large bowl until thoroughly combined.

By John Mitzewich

Ingredients

• ✓ coriander
• brown sugar
• cumin
• black pepper
• chili powder
• salt
• soy sauce
• chili powder
• blackened seasoning
• prime rib roast
• water

Instructions

1. 1 In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
2. 2 Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.

By Bill Echols

Ingredients

• ✓ coriander
• cumin
• salt
• sugar
• chili powder
• ginger
• cinnamon
• pepper
• clove
• lemon
• corn
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine ground cumin, ground coriander, salt, sugar, chili powder, ground ginger, ground cinnamon, black pepper, and ground cloves in a small bowl; set aside. Slice lemon into 8 wedges; set aside. Brush corn with olive oil.
3. 3 Grill corn on the preheated grill, flipping every few minutes, until lightly browned, about 15 minutes.
4. 4 Dip lemon wedges into spice mixture: rub over each ear corn.

By Alice Waugh

Ingredients

• ✓ coriander
• coconut milk
• curry powder
• lime
• honey
• garlic
• salt
• white pepper
• scallion
• chicken cutlet
• cilantro
• parsley

Instructions

1. 1 Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove cutlets from the marinade, shaking off the excess. Discard marinade.
4. 4 When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

By Bibi

Ingredients

• ✓ coriander
• salmon
• cream cheese
• celery
• walnut
• green onion
• lemon juice
• cayenne pepper
• black pepper
• cucumber
• cracker
• dill

Instructions

1. 1 Cut twenty-four 3/4x2-inch pieces of smoked salmon.
2. 2 Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
3. 3 Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

By Mark

Ingredients

• ✓ coriander
• quinoa
• water
• chickpea
• cranberry
• raisin
• almond
• mint leaves
• cumin
• olive oil
• salt
• pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ coriander
• brown sugar
• paprika
• mustard
• salt
• garlic powder
• onion powder
• pork sparerib
• vegetable oil
• hickory wood chip
• apple wood chip
• apple juice

Instructions

1. 1 Make dry rub: Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, and coriander in a small bowl; mix well.
2. 2 Prepare ribs: Coat ribs all over with oil and sprinkle with dry rub. Set aside at room temperature for 1 hour.
3. 3 Heat a charcoal or gas grill for indirect cooking to 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
4. 4 Place ribs, meaty-side down, over a drip pan and cook on the preheated grill for 2 hours, basting occasionally with sprays of apple juice over both sides of ribs. Add about 12 coals to a charcoal grill about every 45 minutes to maintain heat.
5. 5 Remove ribs from the grill and double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook over indirect heat until ribs are very tender, 1 hour 30 minutes to 3 hours. Add more coals as needed to maintain the temperature for a charcoal grill.

By Smithfield®

Ingredients

• ✓ coriander
• olive oil
• carrot
• onion
• garlic
• cumin
• chicken bone broth
• parsley
• greek yogurt
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
2. 2 Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
3. 3 Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

By Crystal Russell Gates

Ingredients

• ✓ coriander
• zucchini
• olive oil
• onion
• garlic
• button mushroom
• cumin
• chickpea
• lemon
• parsley
• sea salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. 3 Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. 4 Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

By jackie

Ingredients

• ✓ coriander
• butternut squash
• carrot
• sweet potato
• green apple
• onion
• olive oil
• vegetable broth
• turmeric
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
3. 3 Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
4. 4 Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

By Nixx

Ingredients

• ✓ coriander
• vegetable oil
• onion
• stuffing mix
• butter
• egg
• seafood seasoning
• parsley
• garlic powder
• onion powder
• mustard
• salmon

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add onion; cook until lightly softened and translucent, about 5 minutes. Transfer onion to a bowl; reserve drippings in the skillet.
2. 2 Stir stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander into onion until well mixed. Stir in salmon until well combined; divide and form into 8 patties (I use an old egg ring that works great).
3. 3 Heat the same skillet over medium heat. Add patties; cook until golden brown and cooked through, 4 to 5 minutes per side.

By James Ridinger

Ingredients

• ✓ coriander
• olive oil
• chili powder
• paprika
• paprika
• cumin
• oregano
• garlic powder
• salt
• black pepper
• cayenne pepper
• chicken tenderloin

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
2. 2 Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
3. 3 Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
4. 4 Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
5. 5 Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ coriander
• olive oil
• onion
• egg
• ground beef
• bread crumb
• garlic salt
• nutmeg
• parsley
• black pepper
• cream of mushroom soup
• water

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
2. 2 Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
3. 3 Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
4. 4 Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.

By Karin Landers

Ingredients

• ✓ coriander
• cumin
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• sumac
• ground lamb
• water
• bamboo skewer
• plain greek yogurt
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ coriander
• olive oil
• onion
• curry powder
• cumin
• turmeric
• water
• vegetable broth
• sweet potato
• potato
• chickpea
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
2. 2 Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
3. 3 Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

By CdnBugger