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Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Jalapeno-Lime Chicken
Dinner American

Jalapeno-Lime Chicken

4.0

Prep
15 min
Cook
15 min
Total
150 min

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

Prize-Winning Baby Back Ribs
Dinner American

Prize-Winning Baby Back Ribs

4.7

Prep
30 min
Cook
65 min
Total
95 min

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

Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Authentic Mexican Hot Sauce
American

Authentic Mexican Hot Sauce

3.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
  2. 2 Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
  3. 3 Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.

By Nyteezcom

Quick and Easy Black Beans and Rice
American

Quick and Easy Black Beans and Rice

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  2. 2 Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
  3. 3 Gently stir Creole seasoning and cilantro into the beans and rice.

By Paula

Honey Roasted Carrots with Cumin
Side Dish American

Honey Roasted Carrots with Cumin

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
  3. 3 Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

By Lorelei Diaz Vitulli

Easy Sweet Potato Wedges
Dinner American

Easy Sweet Potato Wedges

4.5

Prep
10 min
Cook
30 min
Total
40 min

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

Easy Southwestern Chicken
American

Easy Southwestern Chicken

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  2. 2 Put chicken in the bag with the remaining seasoning; shake to coat.
  3. 3 Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  4. 4 Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  5. 5 Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

By Martha C

Roasted Delicata Squash Rings
Side Dish American

Roasted Delicata Squash Rings

4.8

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
  3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Pickled Onion and Cilantro Coleslaw for Pulled Pork
Dinner American

Pickled Onion and Cilantro Coleslaw for Pulled Pork

4.5

Prep
15 min
Cook
20 min
Total
515 min

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

Spicy Flank Steak
Dinner American

Spicy Flank Steak

4.1

Prep
10 min
Cook
10 min
Total
40 min

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

Roasted Spicy Garbanzo Beans
Appetizer American

Roasted Spicy Garbanzo Beans

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.
  3. 3 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.
  4. 4 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.

By CRAZY4SUSHI

Slow Cooker Pineapple Pulled Pork
Dinner American

Slow Cooker Pineapple Pulled Pork

4.3

Prep
15 min
Cook
480 min
Total
495 min

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

Big James' Pork Rub
American

Big James' Pork Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
  2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

Harissa Deviled Eggs
Dinner American

Harissa Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
30 min

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

Coriander- and Cumin-Rubbed Pork Chops
Dinner American

Coriander- and Cumin-Rubbed Pork Chops

4.3

Prep
10 min
Cook
15 min
Total
25 min

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

Corn and Green Pepper Salad
Dinner American

Corn and Green Pepper Salad

Prep
20 min
Cook
5 min
Total
25 min

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