Type what you have

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
• orange juice
• lime juice
• garlic
• jalapeno pepper
• chicken breast

Instructions

1. 1 Whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Place the chicken on a broiling pan.
3. 3 Broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Suzanne

Ingredients

• ✓ cumin
• chili powder
• paprika
• salt
• pepper
• pork rib
• barbecue sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
3. 3 Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.
4. 4 Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
5. 5 Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.
6. 6 Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
7. 7 Brush ribs with barbecue sauce, and grill for an additional 5 minutes.
8. 8 Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.

By Bonnie

Ingredients

• ✓ cumin
• cooking spray
• sweet potato
• olive oil
• brown sugar
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Place potatoes into a bowl and drizzle with oil.
3. 3 Mix brown sugar, cumin, and cayenne pepper together in a small bowl with a fork. Sprinkle mixture over potatoes to coat. Lay out wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes. Remove from the oven and turn the potatoes. Increase the heat to 400 degrees F (200 degrees C). Continue to cook until fork-tender, about 20 minutes. Serve.

By NANCYGENE

Ingredients

• ✓ cumin
• chicken broth
• lentil
• onion
• tomato paste
• garlic

Instructions

1. 1 Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.

By Molly

Ingredients

• ✓ cumin
• ✓ cumin
• cider vinegar
• white sugar
• red onion
• olive oil
• cabbage
• cilantro
• salt
• black pepper

Instructions

1. 1 Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar; bring to a boil and cook for 5 minutes. Add onion; reduce heat to a simmer. Simmer for 5 minutes. Remove from heat; cool. Transfer pickled onion mixture to a bowl; cover and refrigerate at least 4 hours.
2. 2 Whisk olive oil, 2 tablespoons pickled onion liquid, and 1 teaspoon cumin in a bowl. Stir in cabbage, cilantro, and ½ pickled onion; season with salt and black pepper. Refrigerate at least 4 hours.

By Patty Ruth Hand Pirko

Ingredients

• ✓ cumin
• paprika
• coriander
• 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

• ✓ cumin
• pineapple
• garlic
• kosher salt
• red pepper flake
• black pepper
• pork butt roast

Instructions

1. 1 Combine pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl.
2. 2 Place pork roast into a slow cooker. Pour pineapple mixture over top. Cover and cook on Low until pork is slightly pink in the center and cooked through, about 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Remove pork roast from the slow cooker. Cut away any fat, then shred meat using two forks. Return meat to the slow cooker and mix with the juices.

By Feth Family

Ingredients

• ✓ cumin
• egg
• greek yogurt
• harissa paste
• garlic salt
• paprika
• black pepper

Instructions

1. 1 Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
2. 2 Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
3. 3 Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ cumin
• salt
• coriander
• 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

• ✓ cumin
• corn
• green pepper
• hot green chile pepper
• white vinegar
• sugar
• black pepper

Instructions

1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
2. 2 Fill a large bowl with cold water and ice.
3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

Ingredients

• ✓ cumin
• chili powder
• black pepper
• salt
• pork tenderloin
• hot pepper jelly
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
3. 3 Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
4. 4 Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

By walshmartin

Ingredients

• ✓ cumin
• chicken breast
• chili powder
• garlic powder
• onion powder
• salsa
• green chile pepper

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
2. 2 Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks.

By EverFit Montana

Ingredients

• ✓ cumin
• vegetable oil
• soy sauce
• garlic
• black pepper
• beef tri-tip roast
• onion

Instructions

1. 1 Whisk oil, soy sauce, cumin, garlic, and pepper together in a large glass or ceramic bowl. Add tri-tip and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or up to 24 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Remove tri-tip mixture from refrigerator; let rest at room temperature while preheating the oven.
3. 3 Remove tri-tip from marinade and shake off excess; place on a rack in a shallow roasting pan. Remove onions from marinade; place around tri-tip. Discard remaining marinade.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
5. 5 Allow to rest at least 15 minutes before slicing against the grain.

By ROBYNSHERE

Ingredients

• ✓ cumin
• butter
• mushroom
• black pepper
• onion
• garlic
• bay scallop

Instructions

1. 1 Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
2. 2 Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

By Evelyn Chartres

Ingredients

• ✓ cumin
• corn
• black bean
• salsa verde
• coriander
• 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

• ✓ cumin
• cornish game hen
• lime
• olive oil
• chili powder
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub each hen with a lime half. Drizzle with olive oil, then season with chili powder, cumin, kosher salt, and black pepper. Place hens on a rack in a shallow roasting pan.
3. 3 Roast hens in the preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove 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 Mary Fortman

Ingredients

• ✓ cumin
• vegetable oil
• chicken breast
• tomato
• green chile pepper
• black bean
• corn

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side.
2. 2 Add tomatoes with green chiles, black beans, and corn. Reduce heat and let simmer until chicken is cooked through and the juices run clear, 25 to 30 minutes.
3. 3 Sprinkle with cumin before serving.

By Tamcattt

Ingredients

• ✓ cumin
• plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ cumin
• mayonnaise
• onion powder
• cajun seasoning
• garlic powder
• black pepper
• tilapia
• cracker

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine mayonnaise, cumin, onion powder, Cajun seasoning, garlic powder, and pepper in a small bowl.
3. 3 Place tilapia in an ungreased glass baking dish. Spread mayonnaise mixture on top and sprinkle with crushed crackers.
4. 4 Bake in the preheated oven until fillets flake easily when tested with a fork, 15 to 20 minutes.

By jamielee89

Ingredients

• ✓ cumin
• paprika
• black pepper
• cayenne pepper
• sage
• garlic salt
• olive oil
• pork chop

Instructions

1. 1 Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
2. 2 Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By danaleotx

Ingredients

• ✓ cumin
• olive oil
• lemon-pepper seasoning
• paprika
• mustard
• garlic powder
• tilapia fillet
• cooking spray

Instructions

1. 1 Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush other side. Cover with aluminum foil and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
4. 4 Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

By rjholtz

Ingredients

• ✓ cumin
• potato
• olive oil
• salt
• black pepper
• onion powder
• chili powder

Instructions

1. 1 Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
2. 2 Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
3. 3 Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ cumin
• turkey breast
• oregano
• salt
• black pepper
• spinach
• feta cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange a single layer of spinach leaves on one turkey half, then top with a layer of feta. Repeat layering with spinach and feta. Fold other turkey half over the last feta layer so the filling is sealed. Wrap bacon around entire turkey breast. Place into a baking dish and season with salt and pepper.
3. 3 Cook in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Turn on the broiler and broil turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.

By Nicole

Ingredients

• ✓ cumin
• chicken breast
• salsa
• garlic powder
• chili powder
• salt
• pinto bean
• corn

Instructions

1. 1 Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
2. 2 About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
3. 3 Stir in pinto beans and corn. Simmer until ready to serve.

By Sarah Jane

Ingredients

• ✓ cumin
• ground lamb
• green onion
• garlic
• curry powder
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Preheat the grill for high heat.
2. 2 In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
3. 3 Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

By CHEYENNIGANS

Ingredients

• ✓ cumin
• ground beef
• kidney bean
• tomato
• tomato sauce
• green bell pepper
• onion flake
• chili powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until brown and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Transfer beef to a slow cooker; stir in beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin to combine.
3. 3 Cover the slow cooker. Cook on Low until flavors have melded, 4 to 8 hours.

By SapphireNinja

Ingredients

• ✓ cumin
• water
• lentil
• onion
• kielbasa
• polish sausage
• salt
• pepper

Instructions

1. 1 Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

By your mom

Ingredients

• ✓ cumin
• kosher salt
• water
• chicken
• paprika
• garlic powder
• black pepper
• barbecue sauce

Instructions

1. 1 Place salt in a large bowl or Dutch oven; add a little water and stir until salt is dissolved. Place chicken in salt water brine; add enough water to cover chicken. Refrigerate up to 4 hours.
2. 2 Remove chicken from brine, drain, and pat dry with paper towels. Place chicken, breast-side down, on a clean cutting board.
3. 3 Cut along both sides of chicken backbone using kitchen shears. Remove bone; reserve for another use or discard. Maintain skin-side down position; cut into breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Flip chicken skin-side up.
4. 4 Place the heel of one hand on top of other hand's wrist; press down on the center of the breast using the heel of the hand on top of the cut area to flatten the center and achieve a more uniform thickness.
5. 5 Combine smoked paprika, garlic powder, cumin, and black pepper in a small bowl; rub onto both sides of chicken, gently lifting the skin wherever possible to place some rub directly onto meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
6. 6 Remove chicken from the refrigerator before grilling so it can come to room temperature for 10 to 15 minutes.
7. 7 Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C) and lightly oil the grate.
8. 8 Place chicken, bone-side down, onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Flip chicken, skin-side up; brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
9. 9 Transfer chicken to a platter, tent with foil, and rest for about 10 minutes. Cut into 6 servings. Serve with additional barbecue sauce.

By Bibi

Ingredients

• ✓ cumin
• pork baby back rib
• salt
• black pepper
• garlic powder
• onion powder
• chili powder
• barbecue sauce

Instructions

1. 1 Place 3 fist-sized chunks of wood in a smoker according to manufacturer's directions. Preheat the smoker to 250 degrees F (121 degrees C).
2. 2 While wood burns down, combine salt, black pepper, garlic powder, onion powder, chili powder, and cumin in a bowl; apply to both sides ribs.
3. 3 Once thin blue smoke appears, place ribs in the smoker, bone-sides down; smoke for 2 hours.
4. 4 Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices; continue smoking for 1 ½ hours more.
5. 5 Remove foil; continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbecue sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By DrewBabe