Type what you have

Ingredients

• ✓ cumin
• olive oil
• chicken breast
• red onion
• yellow squash
• zucchini
• red bell pepper
• brown mushroom
• garlic
• chicken stock
• tomato paste
• herbes de provence
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ cumin
• dill
• horseradish
• ginger root
• garlic
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ cumin
• butternut squash
• vegetable oil
• coriander
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ cumin
• grill seasoning
• brown sugar
• coriander
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

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

Instructions

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

By Timothy F Koehler Sr

Ingredients

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

Instructions

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

By ALI88BABA

Ingredients

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

Instructions

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

By Greubel Rosie

Ingredients

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

Instructions

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

By Lora

Ingredients

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

Instructions

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

By Bren

Ingredients

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

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

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

Instructions

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

By Steve Ciavarro

Ingredients

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

Instructions

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

By beerhead

Ingredients

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

Instructions

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

By Soup Loving Nicole

Ingredients

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

Instructions

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

By Chicken Lover

Ingredients

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

Instructions

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

By Goya

Ingredients

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

Instructions

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

By KDcook

Ingredients

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

Instructions

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

By Erika

Ingredients

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

Instructions

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

By Margaret Rolfe

Ingredients

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

Instructions

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

By NomNomDelicious

Ingredients

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

Instructions

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

By Karen Taylor

Ingredients

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

Instructions

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

By Bren

Ingredients

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

Instructions

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

By Moorheadmomma

Ingredients

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

Instructions

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

By SHARYL4

Ingredients

• ✓ cumin
• garlic
• black pepper
• oregano
• salt
• lemon juice
• white wine
• orange juice concentrate
• turkey

Instructions

1. 1 Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. 2 Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

By Anel

Ingredients

• ✓ cumin
• cauliflower
• egg
• bread crumb
• chili powder
• onion powder
• garlic powder
• colby-jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
3. 3 Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
4. 4 Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
5. 5 Bake in the preheated oven until cauliflower is tender, about 1 hour.

By booyachic

Ingredients

• ✓ cumin
• pork chop
• garlic pepper blend
• vegetable oil
• red onion
• red bell pepper
• green bell pepper
• barbecue sauce
• flour tortilla

Instructions

1. 1 Combine pork strips, cumin, and garlic pepper blend in a large resealable plastic bag. Shake until pork is coated.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork; cook and stir until browned, 4 to 5 minutes. Add onion, red bell pepper, and green bell pepper; cook until fragrant, about 2 minutes. Stir in barbeque sauce; simmer until flavors combine, about 2 minutes.
3. 3 Serve pork mixture over flour tortillas.

By KESMIT

Ingredients

• ✓ cumin
• white sugar
• seasoned salt
• paprika
• chili powder
• black pepper
• mesquite seasoning
• onion powder

Instructions

1. 1 Mix sugar, seasoned salt, paprika, chili powder, black pepper, cumin, mesquite-flavored seasoning, and onion powder together in an airtight container. Store in a cool, dark place.

By Midg

Ingredients

• ✓ cumin
• tomato
• white onion
• balsamic vinegar
• chicken breast
• italian seasoning
• lemon pepper seasoning
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl.
3. 3 Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
4. 4 Bake in the preheated oven until chicken is 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).

By TerraBear

Ingredients

• ✓ cumin
• chili powder
• garlic powder
• pork chop
• salt
• black pepper
• vegetable oil
• poblano and queso soup
• milk
• cilantro

Instructions

1. 1 Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
2. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
3. 3 Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

By Campbell's Kitchen

Ingredients

• ✓ cumin
• red onion
• rabbit
• lemon juice
• olive oil
• rosemary
• parsley
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
2. 2 Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
3. 3 Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.

By marybcurlyq