Type what you have

Ingredients

• ✓ cumin seed
• corn
• vegetable oil
• garlic
• salt
• black pepper
• red bell pepper
• poblano pepper
• green onion
• cilantro
• lime juice

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
3. 3 While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
4. 4 Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
5. 5 Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
6. 6 Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
7. 7 Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

By ROOTIETOOT

Ingredients

• ✓ cumin seed
• water
• split pea
• water
• turmeric
• chile pepper
• salt
• lemon juice
• tomato paste
• vegetable oil
• garlic

Instructions

1. 1 Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2. 2 Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3. 3 Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4. 4 Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

By Pantaloons

Ingredients

• ✓ cumin seed
• file powder
• cilantro
• kale
• water
• red lentil
• vegetable broth
• pepper
• clove
• cayenne pepper
• allspice
• garlic
• carrot
• red potato
• celery
• sweet onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Ingredients

• ✓ cumin seed
• cabbage
• tomato
• onion
• green chile pepper
• salt
• sugar
• peanut powder
• butter
• cilantro

Instructions

1. 1 In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
2. 2 In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

By V J

Ingredients

• ✓ cumin seed
• mint
• lime
• feta cheese
• pita bread
• flat-leaf parsley
• ketchup
• tomato
• lemon
• fenugreek seed
• paprika
• turmeric
• green pepper
• garlic
• red onion
• olive oil
• black pepper
• salt
• ground lamb

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

Ingredients

• ✓ cumin seed
• vegetable oil
• black mustard seed
• curry leaf
• tomato
• black pepper
• red pepper flakes
• turmeric
• garlic
• water
• tamarind paste
• salt
• cilantro

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
2. 2 Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

By Tarama

Ingredients

• ✓ cumin seed
• orange juice
• vegetable oil
• steak seasoning
• lime juice
• oregano
• beef rib-eye steak

Instructions

1. 1 Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
2. 2 Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

By Michael Batt

Ingredients

• ✓ cumin seed
• water
• white rice
• salt
• olive oil

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
2. 2 Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

By NehaDillard

Ingredients

• ✓ cumin seed
• carrot
• carrot green tops
• olive oil
• orange juice
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
3. 3 Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
4. 4 Bake in the preheated oven until carrots are soft, about 45 minutes.

By Diana71

Ingredients

• ✓ cumin seed
• red chile pepper
• apple cider vinegar
• red chile powder
• water
• oregano
• salt
• garlic
• white sugar
• black pepper
• ground turkey breast
• olive oil
• lime
• orange

Instructions

1. 1 Pulse dried red chile peppers in a spice grinder until coarsely ground.
2. 2 Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

By janelle

Ingredients

• ✓ cumin seed
• radish
• white wine vinegar
• water
• sugar
• salt
• star anise
• black peppercorn

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ cumin seed
• grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ cumin seed
• pork shoulder roast
• molasses
• chili powder
• salt
• paprika
• coriander
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
2. 2 Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

By Lrekkerth

Ingredients

• ✓ cumin seed
• cilantro
• tomato
• red onion
• jalapeno pepper
• tomatillo
• lime juice
• hot chili sauce
• salt
• corn tortilla chip

Instructions

1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Ingredients

• ✓ cumin seed
• pork belly
• brown sugar
• salt
• paprika
• red pepper flake
• black pepper
• curing salt
• maple syrup
• applewood chunk
• hickory wood chunk

Instructions

1. 1 Rinse pork belly; pat dry. Combine brown sugar, non-iodized salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl; stir in maple syrup. Evenly spread brown sugar curing mixture over pork belly.
2. 2 Vacuum-seal pork belly or place into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
3. 3 Remove pork belly from bag; rinse thoroughly. Pat dry; refrigerate while preheating smoker.
4. 4 Preheat a smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
5. 5 Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more applewood chunks. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
6. 6 Remove pork belly from smoker; slice as desired. Store in the refrigerator for about 30 days. You can also portion the smoked bacon, freezing whatever you don't plan to consume right away. To use, thaw it in the refrigerator.

By Smye Sarrel

Ingredients

• ✓ cumin seed
• dill seed
• mustard seed
• chili powder
• paprika
• red pepper flake
• parsley
• thyme
• dill
• rosemary
• sage
• blue crab

Instructions

1. 1 Crush dill, mustard, and cumin seeds in a spice grinder, or with a mortar and pestle. Pour spices into a 5-gallon stockpot; add chili powder, paprika, red pepper flakes, parsley, thyme, dill, rosemary, and sage. Fill the pot 3/4 full with water; bring to a boil over high heat.
2. 2 Add crabs, cover, and boil until shells turn red and meat is opaque, about 20 minutes. Stir crabs occasionally as they boil to ensure even cooking.

By IMANKAY

Ingredients

• ✓ cumin seed
• butter
• sage
• black pepper
• pork loin roast
• olive oil
• fennel bulb
• orange juice
• red onion
• chicken stock
• balsamic vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
3. 3 Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
4. 4 Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
5. 5 Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
6. 6 Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
7. 7 Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

By Christine L

Ingredients

• ✓ cumin seed
• olive oil
• potato
• red onion
• garlic
• ginger root
• turmeric
• salt
• pepper
• coconut milk
• tomato puree
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ cumin seed
• new potato
• butter
• garlic
• brown sugar
• red wine
• lamb shoulder steak
• salt
• pepper
• vegetable oil
• spinach
• sour cream
• butter

Instructions

1. 1 Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
3. 3 Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
4. 4 Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

By Emma Jansen

Ingredients

• ✓ cumin seed
• olive oil
• red pepper flakes
• onion
• carrot
• celery
• garlic
• chicken broth
• chickpea
• kale
• salt
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
2. 2 Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

By Linda

Ingredients

• ✓ cumin seed
• avocado oil
• brown onion
• black bean
• water
• tomato paste
• garlic
• onion
• mustard seed
• pasilla chile
• cinnamon stick
• cardamom
• oregano
• brown sugar
• epazote
• salt

Instructions

1. 1 Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
2. 2 Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
3. 3 Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

By Cindi Rhodes

Ingredients

• ✓ cumin seed
• sweet potato
• olive oil
• salt
• black pepper
• cashew
• feta cheese
• spinach
• arugula
• watercress
• cilantro
• olive oil
• balsamic vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
3. 3 Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
4. 4 At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
5. 5 Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
6. 6 Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

By Melanie Booth

Ingredients

• ✓ cumin seed
• butter
• garlic
• paprika
• coriander seed
• butter
• turkey breast
• water
• bourbon whiskey
• black peppercorn
• clove
• bay leaf
• black tea
• sugar
• kosher salt
• orange
• water

Instructions

1. 1 Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
3. 3 Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
4. 4 Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
5. 5 Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

By Andy Bryan

Ingredients

• ✓ cumin seed
• angel hair pasta
• water
• tomato
• potato
• carrot
• onion
• ground beef
• olive oil
• black pepper
• salt-free seasoning blend
• italian seasoning
• paprika
• turmeric
• salt
• garlic
• cilantro

Instructions

1. 1 Place cilantro and garlic in the bowl of a food processor; pulse until finely chopped.
2. 2 Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Cool, 5 minutes. Grind into a powder using a spice grinder or a mortal and pestle.
3. 3 Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper; set spice mixture aside.
4. 4 Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 spice mixture. Add onion; cook and stir until softened, about 5 minutes. Add carrots and potato; cook, covered, stirring occasionally, until slightly softened, about 5 minutes.
5. 5 Stir in tomatoes; bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 spice mixture. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick.
6. 6 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.

By MyHalwad

Ingredients

• ✓ cumin seed
• vegetable oil
• applewood chips
• apple juice
• ice cube
• lime
• lemon
• chicken wing
• salt
• white sugar
• bay leaf
• thyme
• rosemary
• ginger
• garlic
• onion
• water
• fennel seed
• mustard seed
• coriander seed
• black peppercorn

Instructions

1. 1 Combine peppercorns, coriander, mustard, fennel, and cumin in a mortar and pestle; crush until fragrant and just broken.
2. 2 Bring water to a boil in a saucepan. Add peppercorn-seed mixture, onion, garlic, ginger, rosemary, thyme, and bay leaves; bring back to a boil. Reduce heat to low; simmer until flavors meld, about 25 minutes. Cool brine, about 10 minutes.
3. 3 Pour 2 cups brine into a large 10-quart plastic container with a tight-fitting lid. Stir in sugar and salt until dissolved. Add chicken wings, lemon zest and juice, and lime zest and juice.
4. 4 Drop ice into the pot with the remaining brine to cool it down. Pour into the plastic container. Add enough apple juice to cover the wings. Stir well and seal container; refrigerate for 24 to 48 hours.
5. 5 Preheat smoker to 275 to 300 degrees F (135 to 150 degrees C) according to manufacturer's directions.
6. 6 Rinse wings under cold tap water; dry, unstacked, on wire racks. Place the racks into the smoker. Add applewood chips according to manufacturer's directions. Smoke until chicken develops a smoky flavor but is not fully cooked, about 25 minutes. Transfer wings to a tray and pat dry with paper towels.
7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wings, 8 to 10 at a time, until golden brown and crispy, 60 to 90 seconds.

By OxPatchReb

Ingredients

• ✓ cumin seed
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• dark beer
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ cumin seed
• ✓ cumin seed
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• garlic
• onion
• lard
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• poblano pepper
• salt
• garlic
• onion
• lard

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ cumin seed
• hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ cumin seed
• water
• basmati rice
• green pea

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ cumin seed
• ice cube
• milk
• yogurt
• salt

Instructions

1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina