Type what you have

Ingredients

• ✓ cumin
• broccoli coleslaw mix
• mayonnaise
• lime
• sugar
• brown sugar
• chili powder
• cayenne pepper

Instructions

1. 1 Add broccoli coleslaw mix to a bowl.
2. 2 Combine mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper in a separate bowl. Pour over broccoli slaw; toss to coat.

By Siameezer

Ingredients

• ✓ cumin
• peppered bacon
• bacon drippings
• mayonnaise
• tomato
• cucumber
• kosher salt
• five-peppercorn seasoning

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon into a large salad bowl. Reserve 1 tablespoon of bacon drippings, and let cool.
2. 2 Mix the bacon drippings and mayonnaise into the crumbled bacon until thoroughly combined; stir in tomatoes and cucumbers. Season to taste with kosher salt, five-peppercorn blend, and cumin. Allow to chill for at least 1 hour before serving (overnight is better).

By cj

Ingredients

• ✓ cumin
• kosher salt
• brown sugar
• chili powder
• black pepper
• cayenne pepper
• baby back pork rib
• barbecue sauce
• sesame hamburger roll
• coleslaw

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Ingredients

• ✓ cumin
• chickpea
• cilantro
• onion
• garlic
• cayenne pepper
• salt
• olive oil
• lemon juice

Instructions

1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica

Ingredients

• ✓ cumin
• black bean
• tomato
• coconut milk
• vegetable broth
• green onion
• ground ginger
• turmeric
• garlic
• salt

Instructions

1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Ingredients

• ✓ cumin
• butter
• onion
• garlic
• curry powder
• chicken broth
• apple
• pumpkin puree
• water
• sugar

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; sauté, stirring often, until onion is soft and fragrant.
2. 2 Add broth, apples, pumpkin, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low; simmer, stirring occasionally, about 25 minutes.
3. 3 Purée soup in a food processor or a blender in batches, if necessary. Return soup to saucepan; heat on low until warmed through.

By Debbe Hallborg

Ingredients

• ✓ cumin
• sweet potato
• olive oil
• red pepper flakes
• salt
• black pepper
• lime juice
• black bean
• red onion
• cilantro

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
3. 3 Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
4. 4 Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

By chefcs

Ingredients

• ✓ cumin
• kidney bean
• corn
• tomato
• green chili
• white vinegar
• brown sugar
• onion flake
• salt
• black pepper

Instructions

1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Ingredients

• ✓ cumin
• pine nut
• quinoa
• water
• sea salt
• lemon juice
• celery
• red onion
• cayenne pepper
• parsley

Instructions

1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Ingredients

• ✓ cumin
• tahini
• lemon juice
• fennel seed
• salt
• black pepper
• hot sauce
• olive oil
• garlic powder
• water
• chickpea flour

Instructions

1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Ingredients

• ✓ cumin
• olive oil
• lemon juice
• garlic
• salt
• black pepper
• carrot
• chickpea
• parsley
• onion

Instructions

1. 1 Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth. Add carrots, chickpeas, parsley, and onion; toss to coat.

By manella

Ingredients

• ✓ cumin
• chicken
• chicken broth
• beef broth
• tomato
• onion
• green chili
• vegetable oil
• garlic
• chili powder
• corn tortilla

Instructions

1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Ingredients

• ✓ cumin
• black bean
• tomato
• green chile pepper
• chicken broth
• salt
• black pepper
• cayenne pepper
• black bean
• rice
• sour cream

Instructions

1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Ingredients

• ✓ cumin
• lemon juice
• tahini
• garlic
• salt
• chickpea
• olive oil
• pumpkin puree
• cayenne pepper
• pumpkin seed
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
3. 3 Add garbanzo beans and olive oil and pulse until smooth.
4. 4 Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
5. 5 Fold pumpkin seeds into hummus; garnish with paprika.

By Georgia J Llewellyn

Ingredients

• ✓ cumin
• seashell pasta
• chicken breast
• celery
• green grape
• salt
• white pepper
• mayonnaise
• curry powder
• rice vinegar
• sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Ingredients

• ✓ cumin
• olive oil
• onion
• ginger
• garlic
• chicken stock
• carrot
• evaporated milk
• half and half
• salt
• black pepper

Instructions

1. 1 Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
2. 2 Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
3. 3 Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.

By Kitchen Basics

Ingredients

• ✓ cumin
• cooking spray
• onion
• garlic
• chili powder
• chicken broth
• green chile pepper
• tomato
• green bell pepper
• shrimp
• cod
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Ingredients

• ✓ cumin
• bacon
• ground turkey
• bread crumb
• cheddar cheese
• onion
• egg
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain a paper-towel-lined plate; crumble.
2. 2 Combine bacon, turkey, bread crumbs, cheese, onion, egg, jalapeño, garlic, cumin, salt, and black pepper in a bowl; form into eight 4-ounce patties.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook on the preheated grill until no longer pink in centers and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Patrick

Ingredients

• ✓ cumin
• chicken
• green bell pepper
• salt
• water
• tomatillo
• green chile pepper
• garlic
• tortilla chip
• colby-jack cheese
• avocado
• black olive
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ cumin
• cooking spray
• turkey breast
• garlic
• canola oil
• salt
• black pepper
• bread
• honey mustard
• ham
• swiss cheese
• dill pickle

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2. 2 Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
3. 3 Combine cumin, salt, and black pepper; sprinkle over turkey.
4. 4 Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5. 5 Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
6. 6 Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7. 7 Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8. 8 Serve sandwiches warm, wrapped in aluminum foil.

By Butterball

Ingredients

• ✓ cumin
• red potato
• egg
• onion
• celery
• green onion
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• black pepper
• salt

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 tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
2. 2 Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
3. 3 Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

By Kimberly Tonjes

Ingredients

• ✓ cumin
• corn kernel
• zucchini
• red onion
• green chile pepper
• pimento pepper
• olive oil
• lime juice
• cider vinegar
• salt
• black pepper
• garlic salt

Instructions

1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Ingredients

• ✓ cumin
• corn
• cherry tomato
• green bell pepper
• red onion
• olive oil
• cilantro
• red wine vinegar
• lime juice
• chili powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Combine corn, tomatoes, bell pepper, and onion in a large bowl.
2. 2 Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne pepper together in a small bowl; pour over corn mixture just before serving and toss well.

By CookingQueen

Ingredients

• ✓ cumin
• ground beef
• onion
• tomato sauce
• water
• salt
• black pepper
• oregano
• basil
• garlic powder
• red pepper flakes
• yellow mustard

Instructions

1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Ingredients

• ✓ cumin
• water
• quinoa
• black bean
• bread crumb
• yellow bell pepper
• egg
• onion
• garlic
• hot pepper sauce
• salt
• olive oil

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
3. 3 Add olive oil to a large skillet and heat on medium.
4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Ingredients

• ✓ cumin
• cucumber
• black bean
• cherry tomato
• corn
• red onion
• olive oil
• orange marmalade
• lemon juice
• honey
• salt
• black pepper

Instructions

1. 1 Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
2. 2 Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in another bowl; season with salt and pepper.
3. 3 Drizzle dressing over cucumber mixture; toss to coat.

By Emer

Ingredients

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

• ✓ cumin
• avocado
• tuna
• red apple
• red onion
• celery
• walnut
• mayonnaise
• pickle juice
• dill weed
• dijon mustard
• salt
• pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher.
3. 3 Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
4. 4 Enjoy!

By Dbanakis

Ingredients

• ✓ cumin
• seashell pasta
• salad dressing
• salt
• pinto bean
• black bean
• corn
• tomato
• chili powder
• onion powder
• garlic powder
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Ingredients

• ✓ cumin
• black bean
• corn
• green chili
• tomato
• green onion
• shrimp
• cilantro
• garlic powder
• lime
• olive oil
• hot sauce
• salt
• pepper

Instructions

1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn