Type what you have

Ingredients

• ✓ cardamom
• olive oil
• red onion
• salt
• pepper
• tomato
• red lentil
• spinach
• water
• basil
• cumin
• cayenne pepper
• curry powder

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until golden brown. Season with salt and pepper. Mix in tomatoes, lentils, and spinach; pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally, until lentils are tender.
2. 2 Transfer soup to a blender and purée until smooth before serving.

By FISHFISHER2002

Ingredients

• ✓ cardamom
• cooking spray
• water
• flaxseed meal
• applesauce
• brown sugar
• vegetable oil
• almond milk
• pumpkin puree
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• salt
• clove
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
2. 2 Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
3. 3 Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
4. 4 Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

By Heather

Ingredients

• ✓ cardamom
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• turmeric
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ cardamom
• cottage cheese
• garlic
• clove
• butter
• onion
• ginger root
• green chile pepper
• garlic
• spinach

Instructions

1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Ingredients

• ✓ cardamom
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

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 zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ cardamom
• pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• chicken thigh
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ cardamom
• tomato
• pita bread
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• black pepper
• cinnamon
• garlic
• allspice
• lemon juice
• olive oil
• red wine vinegar
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ cardamom
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
3. 3 Store in a sealed jar.

By Roberta

Ingredients

• ✓ cardamom
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Combine cinnamon, nutmeg, allspice, and cardamom in an airtight container.

By rlt11_NMC

Ingredients

• ✓ cardamom
• white sugar
• fruit pectin
• rhubarb
• orange zest
• navel orange

Instructions

1. 1 Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Whisk sugar, pectin, and ground cardamom together in a small bowl.
3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan

Ingredients

• ✓ cardamom
• egg
• all-purpose flour
• heavy cream
• white sugar

Instructions

1. 1 In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. 2 Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.

By Trudee

Ingredients

• ✓ cardamom
• strawberry
• yogurt
• orange juice
• white sugar
• water

Instructions

1. 1 Combine strawberries, yogurt, orange juice, sugar, water, and cardamom in a blender; purée until well mixed. Chill in the refrigerator before serving.

By Michelle Young

Ingredients

• ✓ cardamom
• white sugar
• cinnamon
• white sugar
• puff pastry
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
3. 3 Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
4. 4 Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
5. 5 Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
7. 7 Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
8. 8 Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

By Christine

Ingredients

• ✓ cardamom
• buttermilk
• corn syrup
• white sugar
• baking soda
• all-purpose flour

Instructions

1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Ingredients

• ✓ cardamom
• salt
• celery seed
• mustard powder
• red pepper flake
• black pepper
• bay leaf
• paprika
• clove
• allspice
• ginger
• cinnamon

Instructions

1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
2. 2 Store in an airtight container.

By The Colonel's Kitchen

Ingredients

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

Instructions

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

By JJOYB53

Ingredients

• ✓ cardamom
• brown sugar
• all-purpose flour
• cinnamon
• salt
• butter
• rolled oat

Instructions

1. 1 Gather all ingredients.
2. 2 Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas.
3. 3 Mix in oats with a wooden spoon.

By aelfrida

Ingredients

• ✓ cardamom
• garlic
• soy sauce
• rice vinegar
• honey
• chicken thigh
• kosher salt
• black pepper

Instructions

1. 1 Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
4. 4 Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DARLA

Ingredients

• ✓ cardamom
• confectioners sugar
• butter
• egg
• salt
• mace
• allspice
• clove
• nutmeg

Instructions

1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Ingredients

• ✓ cardamom
• sweet potato
• cinnamon
• ginger
• coriander
• brown sugar
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse sweet potato fries with cold water and drain. Spread onto a baking sheet.
3. 3 Stir cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over fries. Drizzle olive oil over fries.
4. 4 Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.

By MsChae916

Ingredients

• ✓ cardamom
• oat
• almond-coconut milk
• chia seed
• coconut
• cinnamon
• vanilla extract
• ginger
• nutmeg

Instructions

1. 1 Combine oats, almond-coconut milk, chia seeds, coconut, cardamom, cinnamon, vanilla, ginger, and nutmeg in a serving bowl until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.

By MD4KINGS

Ingredients

• ✓ cardamom
• banana
• almondmilk
• cinnamon
• plum
• nectarine
• sugar
• apple cider
• chia seed
• blueberry

Instructions

1. 1 Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
2. 2 To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
3. 3 Sprinkle with chia seeds and blueberries.

By Almond Breeze

Ingredients

• ✓ cardamom
• cooking spray
• butter
• hot honey
• orange zest
• baby carrot
• orange juice
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick spray.
3. 3 Combine butter, honey, orange zest, and cardamom in a bowl. Transfer 1 tablespoon of the sauce to a separate bowl and set aside.
4. 4 Add carrots to remaining sauce and toss to coat. Place carrots in the air fryer basket.
5. 5 Cook in the preheated air fryer, tossing every 7 minutes, until carrots are roasted and fork-tender, about 15 to 22 minutes.
6. 6 Mix orange juice with reserved honey-butter sauce. Toss with cooked carrots until well combined. Season with salt and pepper.

By Yoly

Ingredients

• ✓ cardamom
• egg
• egg yolk
• lemon juice
• garlic
• olive oil
• salt
• black pepper
• harissa paste

Instructions

1. 1 Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
2. 2 Place egg yolks in a small bowl and pour lemon juice on top; set aside.
3. 3 Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
4. 4 Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
5. 5 Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

By Buckwheat Queen

Ingredients

• ✓ cardamom
• cinnamon
• clove
• salt
• black pepper
• egg
• pecan
• pork chop
• cooking spray
• parsley

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer.
2. 2 Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate.
3. 3 Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket.
4. 4 Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.

By Bibi

Ingredients

• ✓ cardamom
• chicken breast
• cola-flavored carbonated beverage
• barbecue sauce
• raspberry walnut vinaigrette
• brown sugar
• honey
• teriyaki marinade
• mayonnaise
• hamburger bun

Instructions

1. 1 Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
2. 2 Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
3. 3 After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
4. 4 Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
5. 5 Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

By MissPreNintendo

Ingredients

• ✓ cardamom
• butter
• sugar
• egg
• cinnamon
• nutmeg
• clove
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
2. 2 Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
3. 3 Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

By Milk Teeth

Ingredients

• ✓ cardamom
• butter
• cinnamon
• baking soda
• brown sugar
• applesauce
• all-purpose flour
• rolled oat
• cherry
• cranberry

Instructions

1. 1 Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
2. 2 Drop by teaspoonful onto ungreased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

By Allan Antos

Ingredients

• ✓ cardamom
• rolled oat
• almond
• coconut
• maple syrup
• coconut oil
• egg white
• chia seed
• cinnamon
• salt

Instructions

1. 1 Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
2. 2 Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
3. 3 Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
4. 4 Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

By Maren Ellingboe King

Ingredients

• ✓ cardamom
• vinegar
• water
• sugar
• cranberry
• allspice berry
• cinnamon stick
• ice cube
• ginger beer
• club soda

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen