Type what you have

Ingredients

• ✓ caraway seed
• red chile pepper
• garlic
• coriander seed
• salt

Instructions

1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Ingredients

• ✓ caraway seed
• red chile pepper
• olive oil
• garlic
• cumin seed
• coriander seed
• salt

Instructions

1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. 5 Spoon harissa 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

Ingredients

• ✓ caraway seed
• red chili pepper
• olive oil
• cumin seed
• coriander
• garlic
• olive oil
• salt

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

Ingredients

• ✓ caraway seed
• chile pepper
• cumin seed
• coriander seed
• peppercorn
• paprika
• garlic powder
• salt
• parsley
• oregano

Instructions

1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

By Buckwheat Queen

Ingredients

• ✓ caraway seed
• red bell pepper
• fresno chile pepper
• habanero pepper
• vegetable oil
• coriander seed
• cumin
• mint
• kosher salt
• garlic
• lemon
• olive oil

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Ingredients

• ✓ caraway seed
• all-purpose flour
• water
• egg
• butter
• salt

Instructions

1. 1 Heat a nonstick crepe pan over medium-high heat.
2. 2 Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
3. 3 Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

By Elisabeth

Ingredients

• ✓ caraway seed
• canola oil
• cumin seed
• red onion
• garlic
• cauliflower
• potato
• red chili powder
• turmeric
• salt
• cilantro

Instructions

1. 1 Heat oil in a skillet over medium heat. Add cumin and caraway seeds; cook until they begin to pop and oil bubbles, 1 to 2 minutes. Add onion and garlic; cook and stir until onion is soft and translucent, 5 to 10 minutes.
2. 2 Stir in cauliflower and potato until coated with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
3. 3 Cover skillet; cook over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

By sugarFiend

Ingredients

• ✓ caraway seed
• black eyed pea
• chickpea
• kidney bean
• lime juice
• water
• salt
• cabbage
• cardamom pod
• asafoetida powder
• turmeric
• fenugreek seed
• black mustard seed
• fennel seed
• cumin seed
• serrano pepper
• ginger
• canola oil

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
2. 2 Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

By Kasimira C Verdi

Ingredients

• ✓ caraway seed
• cabbage
• kosher salt

Instructions

1. 1 Remove and discard the core of the cabbages, then finely shred.
2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Ingredients

• ✓ caraway seed
• tomato sauce
• harissa
• olive oil
• garlic
• coriander

Instructions

1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Ingredients

• ✓ caraway seed
• corned beef
• sauerkraut
• tortilla chip
• thousand island dressing
• swiss cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.
2. 2 Place drained sauerkraut in a bowl with caraway seed; stir to combine.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
4. 4 Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.
5. 5 Broil in the preheated oven until cheese has melted, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ caraway seed
• pork loin roast
• salt
• pepper
• sauerkraut

Instructions

1. 1 Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2. 2 Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

By Kathie Boettger

Ingredients

• ✓ caraway seed
• chicken breast
• black pepper
• celery salt
• celery
• red onion
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ caraway seed
• flour
• puff pastry
• dijon mustard
• pastrami
• swiss cheese
• egg

Instructions

1. 1 Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
4. 4 Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

By Laura Pitaniello

Ingredients

• ✓ caraway seed
• rye flour
• all-purpose flour
• salt
• onion powder
• garlic powder
• canola oil
• honey
• water

Instructions

1. 1 Combine rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in canola oil and honey. While stirring with a fork, slowly add water until dough comes together in a ball. Cover and rest for 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Divide dough into 4 sections, rolling each piece out on parchment paper to be 1/8-inch thick. Cut into desired shapes then place on a baking sheet. Prick each cracker a few times with a fork.
4. 4 Bake in the preheated oven until the edges are brown and crackers are crisp, 10 to 12 minutes. Move to a cooling rack.

By BigShotsMom

Ingredients

• ✓ caraway seed
• ground beef
• sauerkraut
• chicken broth
• green bell pepper
• celery
• onion
• salt
• pepper

Instructions

1. 1 Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.

By Laurie Musial

Ingredients

• ✓ caraway seed
• fennel seed
• anise seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ caraway seed
• cabbage
• water
• sour cream
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ caraway seed
• whole wheat bread dough
• thousand island dressing
• swiss cheese
• corned beef
• sauerkraut
• dill pickle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
2. 2 On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden.
4. 4 Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
5. 5 Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

By FITZWIFE

Ingredients

• ✓ caraway seed
• all-purpose flour
• sugar
• raisin
• baking powder
• baking soda
• salt
• egg
• buttermilk
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
2. 2 Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
3. 3 Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

By garnet62

Ingredients

• ✓ caraway seed
• au jus sauce
• roast beef
• kaiser roll
• kosher salt
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ caraway seed
• kielbasa sausage
• sauerkraut
• granny smith apple
• onion
• red potato
• chicken broth
• swiss cheese

Instructions

1. 1 Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. 2 Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

By Michele O'Sullivan

Ingredients

• ✓ caraway seed
• butter
• onion
• brown sugar
• white wine vinegar
• puff pastry
• brie cheese
• egg
• water

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
2. 2 Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
3. 3 Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
6. 6 Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

By J

Ingredients

• ✓ caraway seed
• vegetable oil
• mustard
• garlic powder
• black pepper
• salt
• pork shoulder blade roast
• onion
• beer
• butter
• cornstarch

Instructions

1. 1 Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
4. 4 Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
5. 5 Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
6. 6 Slice pork roast and serve with gravy.

By none

Ingredients

• ✓ caraway seed
• water
• active dry yeast
• honey
• all-purpose flour
• rye flour
• shortening
• salt
• whole wheat flour

Instructions

1. 1 Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
2. 2 Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
3. 3 Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
4. 4 Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Bren

Ingredients

• ✓ caraway seed
• bacon
• baby back pork ribs
• salt
• black pepper
• sauerkraut
• white wine

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C).
2. 2 Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
3. 3 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.
4. 4 Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
5. 5 Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.
6. 6 Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.
7. 7 Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.

By RCHEISS

Ingredients

• ✓ caraway seed
• sunflower seed
• rolled oat
• poppy seed
• rye flour
• all-purpose flour
• baking soda
• salt
• buttermilk
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
3. 3 Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
4. 4 Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
5. 5 Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

By LauraF

Ingredients

• ✓ caraway seed
• pork chop
• sauerkraut
• red apple
• onion
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
3. 3 Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Pat Mathena Oglesby

Ingredients

• ✓ caraway seed
• red potato
• corned beef brisket
• onion flake
• pickling spice
• black peppercorn
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

Ingredients

• ✓ caraway seed
• beet
• water
• white vinegar
• sugar
• onion
• horseradish
• clove
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
2. 2 In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

By CHRISTYJ