Type what you have

Ingredients

• ✓ fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ fennel seed
• dill seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ fennel seed
• pork chop
• apple
• onion
• water
• sauerkraut

Instructions

1. 1 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.
2. 2 Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.
3. 3 Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.

By Katie

Ingredients

• ✓ fennel seed
• coriander
• 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

• ✓ fennel seed
• butter
• red cabbage
• granny smith apple
• sweet onion
• kosher salt
• black pepper
• red wine
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ fennel seed
• rosemary
• thyme
• black peppercorn
• garlic
• ouzo
• sea salt
• pork roast
• onion
• fennel bulb
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toast fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes; do not let burn. Place toasted fennel seeds mixture, garlic, ouzo, and salt into a mortar and pestle or a spice grinder; grind to a paste. Score pork roast fat layer with a sharp knife; rub spice paste all over roast.
3. 3 Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.
4. 4 Roast in the preheated oven until pork is tender, 5 to 6 hours (about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.

By wsf

Ingredients

• ✓ fennel seed
• ✓ fennel seed
• olive oil
• garlic
• red bell pepper
• fish bouillon
• lemon
• white wine
• baby bok choy
• salt
• black pepper
• tuna steak
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
2. 2 Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
3. 3 Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

By PatrickP

Ingredients

• ✓ fennel seed
• cauliflower
• mozzarella cheese
• egg
• basil
• parsley
• oregano
• garlic powder
• green bell pepper
• onion
• tomato

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until tender, 2 to 6 minutes. Allow to cool. Grate cauliflower and measure out 1 cup.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spray a circular or rectangular metal baking pan with cooking spray.
3. 3 Combine grated cauliflower, 1/2 cup mozzarella cheese, and egg in a large bowl. Press mixture into the prepared baking pan evenly. Sprinkle with basil, parsley, oregano, fennel, and garlic powder.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove crust from the oven and sprinkle with bell pepper, onion, and tomato. Top with remaining 1/4 cup of mozzarella cheese.
5. 5 Preheat the oven's broiler. Return cauliflower pizza to oven and broil until cheese has melted and crust is crispy, about 5 minutes.

By Virginia Vohasek

Ingredients

• ✓ fennel seed
• pork shoulder
• shallot
• salt
• rosemary
• black pepper
• thyme
• cayenne pepper
• all-purpose flour
• olive oil
• sugar pumpkin
• hard apple cider

Instructions

1. 1 Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
4. 4 Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.
5. 5 Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.
6. 6 Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.
7. 7 Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.

By John Mitzewich

Ingredients

• ✓ fennel seed
• bread dough
• turkey sausage
• mozzarella cheese
• mushroom
• onion
• olive oil
• tomato
• oregano
• salt
• garlic powder
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press dough into the bottom and up the sides of a greased 9x13-inch baking dish.
3. 3 Crumble sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove sausage with a slotted spoon and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over sausage.
4. 4 Add mushrooms and onion to the skillet; cook and stir until onion is tender. Stir in tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle Parmesan cheese over the top.
5. 5 Bake in the preheated oven until crust is golden brown, 25 to 35 minutes.

By JAIME5025

Ingredients

• ✓ fennel seed
• brussels sprout
• granny smith apple
• avocado oil
• turkey bacon
• maple syrup
• black pepper
• salt
• thyme
• marjoram
• rosemary
• lavender
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ fennel seed
• olive oil
• pork loin chop
• onion
• sugar
• chili powder
• red pepper flakes
• oregano
• tomato sauce
• water
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
3. 3 Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
4. 4 Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

By MLYIN

Ingredients

• ✓ fennel seed
• chicken thigh
• chicken breast
• carrot
• spinach
• tomato
• lentil
• chicken broth
• herbes de provence
• garlic
• salt
• pepper
• parsley

Instructions

1. 1 Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ fennel seed
• cooking spray
• ground sirloin
• pork sausage
• tomato
• onion
• butter
• garlic
• oregano
• pepper
• green bell pepper
• feta cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Coat a casserole dish with cooking spray.
2. 2 Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until browned and bubbly, about 30 minutes.

By SusieQSanto

Ingredients

• ✓ fennel seed
• russet potato
• chickpea
• butternut squash
• sweet potato
• onion
• carrot
• vegetable oil
• salt
• onion powder
• garlic powder
• sage
• black pepper
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
2. 2 Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
3. 3 Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
4. 4 Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
5. 5 Season with more salt and black pepper to taste. Top with green onions to serve.

By Kim

Ingredients

• ✓ fennel seed
• chicken thigh
• brussels sprout
• white wine
• turkey sausage
• shallot
• lemon
• garlic
• olive oil
• rosemary
• thyme
• sage
• sea salt
• black pepper
• cooking spray

Instructions

1. 1 Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
2. 2 Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
3. 3 Pour chicken-vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
4. 4 Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

By Jewelzee

Ingredients

• ✓ fennel seed
• aluminum foil
• kitchen twine
• pork loin roast
• bacon
• blue cheese
• apple brandy
• apple cider vinegar
• honey
• black pepper
• kosher salt
• apple
• rosemary
• fennel bulb
• shallot
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
2. 2 Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
3. 3 Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
4. 4 Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
5. 5 Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

By Reynolds KitchensR

Ingredients

• ✓ fennel seed
• chicken thigh
• pork fat
• bacon
• breadcrumb
• onion
• egg
• white wine
• garlic
• parsley
• salt
• black pepper
• chili flake
• tomato sauce
• olive oil
• cooking spray

Instructions

1. 1 Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
2. 2 Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
3. 3 Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
4. 4 Transfer mixture to fridge and chill for 1 hour before shaping.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
6. 6 Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
7. 7 Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
8. 8 Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.

By John Mitzewich

Ingredients

• ✓ fennel seed
• chickpea
• olive oil
• onion
• celery
• carrot
• garlic
• vegetable broth
• fire-roasted diced tomato
• grape tomato
• spinach
• parsley
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
2. 2 Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
3. 3 Spread garbanzo beans on a baking sheet and remove skins.
4. 4 Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
5. 5 Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

By PalouseBrand

Ingredients

• ✓ fennel seed
• vegetable oil
• pork tenderloin
• clove
• coriander seed
• black peppercorn
• bay leaf
• thyme
• rosemary
• garlic
• cilantro
• lime
• lemon
• orange
• brown sugar
• salt
• water

Instructions

1. 1 Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
2. 2 Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro. Add pork tenderloin pieces. Cover and let soak, 6 hours to overnight.
3. 3 Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
4. 4 Place loins on the cooler side of the preheated grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers reads 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
5. 5 Brush vegetable oil onto loins and move over to the direct heat side of the grill. Sear until golden brown all over and the internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side. Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes, then slice into 1/2- to 1-inch-thick medallions.

By OxPatchReb

Ingredients

• ✓ fennel seed
• black pepper
• bay leaf
• red pepper flakes
• salt
• rosemary
• oregano
• basil
• sugar
• chicken broth
• tomato paste
• tomato
• red wine
• garlic
• onion
• mushroom
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes.
2. 2 Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function.
3. 3 Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
5. 5 Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ fennel seed
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• lasagna noodle
• black pepper
• italian seasoning
• basil
• parsley
• water
• tomato paste
• tomato sauce
• tomato
• garlic
• onion
• ground turkey
• turkey sausage

Instructions

1. 1 Heat a Dutch oven or large skillet over medium heat. Add turkey sausage, ground turkey, onion, and garlic; cook and stir until well browned, about 15 minutes. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with parsley, basil, Italian seasoning, fennel seeds, and black pepper; simmer, uncovered, about 1 1/2 hours, stirring occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Spread 1 1/2 cups sauce in bottom of a 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles; top with one third mozzarella slices. Spoon 1 1/2 cups sauce over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan cheese. Cover dish with aluminum foil, making sure foil doesn't touch cheese to prevent sticking.
5. 5 Bake in the preheated oven until sauce hot and cheese melted, about 25 minutes. Remove foil; continue baking until cheese golden brown, about 25 minutes more. Cool 15 minutes before serving.

By MakeItHealthy

Ingredients

• ✓ fennel seed
• vegetable oil
• applewood chips
• apple juice
• ice cube
• lime
• lemon
• chicken wing
• salt
• white sugar
• bay leaf
• thyme
• rosemary
• ginger
• garlic
• onion
• water
• cumin seed
• mustard seed
• coriander seed
• black peppercorn

Instructions

1. 1 Combine peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle; crush until fragrant and just broken.
2. 2 Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavors meld, about 25 minutes. Cool brine, about 10 minutes.
3. 3 Pour 2 cups brine into a large 10-quart plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
4. 4 Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
5. 5 Preheat smoker to 275 to 300 degrees F (135 to 150 degrees C) according to manufacturer's directions.
6. 6 Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavor but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wings, 8 to 10 at a time, until golden brown and crispy, 60 to 90 seconds.

By OxPatchReb

Ingredients

• ✓ fennel seed
• water
• potato starch
• black pepper
• salt
• tomato
• garlic
• onion
• tomatillo
• pueblo chile pepper
• rose wine
• chicken broth
• olive oil
• pork loin
• cayenne pepper
• italian seasoning
• garlic and herb seasoning
• cilantro
• coriander
• cumin

Instructions

1. 1 Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
2. 2 Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
4. 4 Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
6. 6 Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
7. 7 Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
8. 8 Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
9. 9 Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
10. 10 Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
11. 11 Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
12. 12 Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

By Diana71

Ingredients

• ✓ fennel seed
• garlic
• canola oil
• olive oil
• bread crumb
• cayenne pepper
• black pepper
• paprika
• garlic powder
• brown mustard
• maple syrup
• pork loin chop
• mustard
• black pepper
• paprika
• onion powder
• garlic powder
• salt
• brown sugar

Instructions

1. 1 Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
2. 2 Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
3. 3 Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
4. 4 Coat pork chops on all sides with seasoned bread crumbs.
5. 5 Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
6. 6 Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
7. 7 Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By WestCoastMom

Ingredients

• ✓ fennel seed
• whipping cream
• cooking spray
• mozzarella cheese
• cheddar cheese
• parmesan cheese
• basil
• thyme
• oregano
• chicken soup base
• black pepper
• salt
• pork sausage
• garlic
• jalapeno pepper
• onion
• mushroom
• garlic pepper seasoning
• olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes.
5. 5 Remove squash from the oven and set aside to cool a bit. Leave the oven on.
6. 6 Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
7. 7 Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
8. 8 Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
9. 9 Bake, uncovered, in the preheated oven for 30 minutes.

By Shasta Duplantis

Ingredients

• ✓ fennel seed
• cumin seed
• coriander seed
• coffee bean
• ancho chile pepper
• brown sugar
• kosher salt
• paprika
• black pepper
• red pepper flake
• hanger steak
• salt
• olive oil
• shallot
• garlic
• thyme
• butter
• lemon
• olive oil
• honey
• salt
• black pepper
• fennel
• lemon
• apple
• mint leaves
• parsley
• cilantro
• pomegranate seed
• hazelnut

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ fennel seed
• pork chop
• garlic salt
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ fennel seed
• ground turkey sausage
• cheddar cheese
• montreal steak seasoning
• baking mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sausage, Cheddar, steak seasoning, and fennel seeds together by hand in a large bowl. Mix in 1/2 of the baking mix until thoroughly incorporated; repeat with remaining baking mix. Roll 1-tablespoon portions of mixture into balls. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARJ63

Ingredients

• ✓ fennel seed
• cauliflower
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim large leaves off cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
3. 3 Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
4. 4 Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

By LauraF