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Pickled Garlic and Jalapeño Peppers
Pantry American

Pickled Garlic and Jalapeño Peppers

4.6

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring white vinegar and olive oil to a boil in a large pot over medium heat; add carrots. Reduce heat to low; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
  2. 2 Divide jalapeño mixture between 2 jars, making sure mixture is fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.

By Kate Przybylo

Ed's Favorite Beer Can Chicken Rub
Pantry American

Ed's Favorite Beer Can Chicken Rub

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper in a medium bowl until well combined. Store in an airtight container if not using right away.

By rharejr

Bob's Habanero Hot Sauce - Liquid Fire
Pantry American

Bob's Habanero Hot Sauce - Liquid Fire

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine peaches, vinegar, habaneros, molasses, mustard, brown sugar, salt, paprika, black pepper, cumin, coriander, ginger, and allspice in the bowl of a food processor: pulse until blended.
  2. 2 Pour hot sauce into sterilized jars or bottles with lids; refrigerate 8 hours to overnight.

By Bob Miller

Smokin' Jack BBQ Sauce
Pantry American

Smokin' Jack BBQ Sauce

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
  3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Green Harissa
Pantry African

Green Harissa

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Harissa Paste
Pantry African

Harissa Paste

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
  3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
  4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
  5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
  6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
  7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

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 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

Smoked Corned Beef Brisket
Dinner American

Smoked Corned Beef Brisket

5.0

Prep
10 min
Cook
300 min
Total
3230 min

Instructions

  1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
  2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
  3. 3 Soak wood chips in water for at least 1 hour.
  4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
  6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
  7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

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

Chicken-Black Bean Casserole
Dinner American

Chicken-Black Bean Casserole

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
  3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
  4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Grilled Curry Chicken Breasts
Dinner American

Grilled Curry Chicken Breasts

5.0

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Spicy Rub for Seared Tuna Steaks
Dinner American

Spicy Rub for Seared Tuna Steaks

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk 2 tablespoons olive oil, lemon zest, coriander, ginger, pepper, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
  2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in hot oil until browned but still pink in the center, about 3 minutes on each side.

By AlliePeacock

Green Curry, Pumpkin, and Coriander Soup
Soup American

Green Curry, Pumpkin, and Coriander Soup

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Edamame Hummus with Garlic Scapes
Dinner American

Edamame Hummus with Garlic Scapes

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
  2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
  3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
  4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

By MBCinciND

Squash and Green Bean Sauté Side Dish
Dinner American

Squash and Green Bean Sauté Side Dish

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook and stir squash and green beans in a large, nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir in tomatoes, lemon juice, parsley, coriander, salt, and black pepper; cook and stir until tomatoes softened, 5 to 10 minutes.

By CathWithKids

Carolyn's Sweet Potato Fries
Side Dish American

Carolyn's Sweet Potato Fries

4.2

Prep
10 min
Cook
30 min
Total
40 min

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

Slow Cooked Barbeque Pulled Pork
Dinner American

Slow Cooked Barbeque Pulled Pork

4.2

Prep
15 min
Cook
420 min
Total
435 min

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

Rock's T-Bone Steaks
Dinner American

Rock's T-Bone Steaks

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl.
  4. 4 Rub seasoning over steaks on all sides.
  5. 5 Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center of each steak should read 130 degrees F (54 degrees C).

By Rocky