Type what you have

Ingredients

• ✓ cumin
• soy sauce
• brown sugar
• garlic
• ground ginger
• red chili paste
• pork chop
• cooking spray

Instructions

1. 1 Place soy sauce, brown sugar, garlic, ginger, cumin, and red chili paste in a large, heavy resealable plastic bag. Smash the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar.
2. 2 Place pork chops into the marinade and seal the bag. Allow to marinate for 30 to 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove pork chops from marinade; discard marinade. Shake off excess marinade and grill pork chops until browned and no longer pink inside, 5 to 7 minutes per side. The chops should show good grill marks and an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By itsjustaphase

Ingredients

• ✓ cumin
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ cumin
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ cumin
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• coconut milk
• turmeric
• curry powder
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ cumin
• vegetable oil
• onion
• garlic
• curry powder
• salt
• black pepper
• asparagus
• broccoli
• water
• shrimp

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
2. 2 Stir curry powder, cumin, salt, and pepper into onion mixture. Add asparagus and broccoli to the skillet, pour water over vegetables, and cook until slightly tender, 4 to 5 minutes.
3. 3 Stir shrimp into vegetable mixture; cook and stir until they are bright pink outside and no longer transparent in the center, about 5 minutes.

By kellewic

Ingredients

• ✓ cumin
• red onion
• garlic
• lemongrass
• soy sauce
• peanut oil
• turmeric
• brown sugar
• ginger
• salt
• black pepper
• chicken breast
• skewer

Instructions

1. 1 In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2. 2 About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

By Bob MacDonald

Ingredients

• ✓ cumin
• olive oil
• onion
• beef chuck
• black pepper
• tomato paste
• carrot
• green bell pepper
• potato
• celery
• water
• salt
• parsley
• garlic
• chinese noodle

Instructions

1. 1 Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
2. 2 Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
3. 3 Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

By dilyadavid

Ingredients

• ✓ cumin
• canola oil
• onion
• red bell pepper
• garlic
• coriander
• curry powder
• coconut milk
• sugar
• red pepper flakes
• shrimp
• cornstarch
• water
• cilantro

Instructions

1. 1 Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
2. 2 Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
3. 3 Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4. 4 Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

By dakota kelly

Ingredients

• ✓ cumin
• vegetable oil
• onion
• tomato
• garlic
• ginger
• goat meat
• water
• potato
• carrot
• garam masala
• coriander
• turmeric
• salt
• red chile pepper

Instructions

1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Ingredients

• ✓ cumin
• ground lamb
• garlic
• green onion
• fresno chile pepper
• green pea
• kosher salt
• black pepper
• cayenne pepper
• rice vinegar
• soy sauce
• mint
• egg
• water
• wonton wrapper
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ cumin
• chickpea
• water
• onion
• salt
• olive oil
• yellow onion
• ginger
• black pepper
• garlic
• turmeric
• red pepper flake
• chickpea cooking water
• coconut milk
• dairy-free yogurt
• cilantro

Instructions

1. 1 Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
2. 2 Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
3. 3 Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
4. 4 Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
5. 5 Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
6. 6 Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
7. 7 Divide curry amongst bowls and top with yogurt and cilantro.

By Barbara Sauermann

Ingredients

• ✓ cumin
• pork loin roast
• lemongrass
• ginger
• fresno pepper
• serrano pepper
• shallot
• garlic
• turmeric
• black pepper
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ cumin
• butter
• cumin seed
• chicken breast
• vegetable oil
• onion
• carrot
• garlic
• ginger
• red pepper flakes
• honey
• cinnamon
• curry powder
• salt
• black pepper
• coconut milk

Instructions

1. 1 Melt butter in large frying pan over medium heat.
2. 2 Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
3. 3 Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
4. 4 Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
5. 5 Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
6. 6 Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

By greystonecooks

Ingredients

• ✓ cumin
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• mango
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• olive oil
• balsamic vinegar
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ cumin
• water
• jasmine rice
• vegetable oil
• russet potato
• chicken thigh
• salt
• black pepper
• coconut milk
• yellow curry powder
• garlic
• soy sauce
• white sugar
• garlic powder
• ginger
• red pepper flakes

Instructions

1. 1 Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice is too firm. Remove from heat, cover, and set aside.
2. 2 Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
3. 3 Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
4. 4 Off heat, taste; adjust curry powder, sugar, salt, and black pepper as desired. Let sit before serving over cooked rice, 5 minutes.

By Tanya Jenny

Ingredients

• ✓ cumin
• wooden skewer
• chicken breast
• soy sauce
• tomato sauce
• peanut oil
• garlic
• black pepper
• peanut oil
• onion
• garlic
• peanut butter
• sugar
• soy sauce
• water
• lemon

Instructions

1. 1 Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
2. 2 Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
3. 3 Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
5. 5 Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

By Allrecipes Member

Ingredients

• ✓ cumin
• cilantro
• spinach
• black pepper
• salt
• bay leaf
• ajwain
• soy sauce
• yogurt
• tomato
• vegetable broth
• mushroom
• green bell pepper
• turmeric
• lemongrass
• ginger root
• garlic
• green chile pepper
• onion
• mustard oil
• egg noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
2. 2 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
3. 3 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

By Joy Atkinson

Ingredients

• ✓ cumin
• cilantro
• rice
• cashew
• cayenne pepper
• garlic
• orange juice
• cashew butter
• teriyaki sauce
• chicken thigh
• black pepper
• salt
• coriander
• turmeric
• curry powder
• garlic
• fish sauce
• ginger
• coconut aminos
• coconut milk

Instructions

1. 1 Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2. 2 Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5. 5 Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6. 6 Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.

By Bibi

Ingredients

• ✓ cumin
• pea
• bay leaf
• curry powder
• brown sugar
• fish sauce
• carrot
• red bell pepper
• yellow bell pepper
• green bell pepper
• sweet onion
• chicken stock
• chicken breast
• salt
• paprika
• cayenne pepper
• coconut milk
• garlic
• ginger
• red curry paste
• peanut oil
• jasmine rice
• water
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 10 to 15 minutes. Drain.
2. 2 Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
4. 4 Stir chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

By Matt

Ingredients

• ✓ cumin
• cilantro
• peanut
• water
• cornstarch
• baby bok choy
• potato
• bay leaf
• lime
• ginger root
• tomato paste
• garlic
• brown sugar
• fish sauce
• green chile
• tomato
• coconut milk
• chicken broth
• coriander
• red curry paste
• onion
• vegetable oil
• black pepper
• salt
• beef chuck roast

Instructions

1. 1 Generously season beef chuck roast with salt and pepper.
2. 2 Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
3. 3 Spread chopped onions in slow cooker; place browned roast on top of onions.
4. 4 Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
5. 5 Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
6. 6 Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
7. 7 Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
8. 8 Remove meat from the broth. If desired, skim some fat from the surface of the broth.
9. 9 Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
10. 10 Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
11. 11 Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
12. 12 Ladle into serving bowls and garnish with chopped peanuts and cilantro.

By John Mitzewich

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