Type what you have

Ingredients

• ✓ cumin
• yogurt
• sour cream
• ketchup
• onion
• lime juice
• cilantro
• chili powder
• garlic powder
• salt

Instructions

1. 1 Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

By bryan

Ingredients

• ✓ cumin
• water
• quinoa
• cherry tomato
• cucumber
• red onion
• lime juice
• salt
• pepper
• spinach
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ cumin
• rotini pasta
• vegetable oil
• lime juice
• chili powder
• salt
• garlic
• corn
• black bean
• green bell pepper
• red bell pepper
• cilantro
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Ingredients

• ✓ cumin
• water
• quinoa
• olive oil
• lime
• salt
• red pepper flakes
• cherry tomato
• black bean
• green onion
• cilantro
• salt
• black pepper

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, 10 to 15 minutes. Set aside to cool.
2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Ingredients

• ✓ cumin
• black-eyed pea
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• bacon

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Ingredients

• ✓ cumin
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• black bean
• corn
• red bell pepper
• green bell pepper
• black olive
• green onion
• salt
• garlic powder
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ cumin
• hot pepper sauce
• chili powder
• black pepper
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• cannellini bean
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ cumin
• pasta sauce
• angel hair pasta
• shrimp
• butter
• green bell pepper
• red onion
• garlic powder

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR

Ingredients

• ✓ cumin
• olive oil
• garlic
• tomato
• tomato
• green chile
• tomato paste
• caper
• green olive
• parsley
• portobello mushroom
• horseradish
• habanero hot sauce
• sugar
• italian seasoning
• oregano

Instructions

1. 1 Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

By Ed Haley

Ingredients

• ✓ cumin
• red wine
• white pepper
• garlic
• turkey sausage
• olive oil
• brown sugar
• mushroom
• parsley
• garlic
• sweet onion
• olive oil
• cayenne pepper
• paprika
• oregano
• basil
• salt
• green olive
• red wine
• tomato
• tomato sauce
• tomato

Instructions

1. 1 Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
2. 2 While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
3. 3 While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
4. 4 Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

By Robert Salmon

Ingredients

• ✓ cumin
• spaghetti
• olive oil
• onion
• spaghetti sauce
• black bean
• kidney bean
• sweet corn kernel
• hot pepper sauce
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
2. 2 Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
3. 3 Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.

By Lisa

Ingredients

• ✓ cumin
• bacon
• onion
• garlic
• oregano
• black pepper
• cream cheese
• sour cream
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ cumin
• olive oil
• onion
• kale
• tomato
• green chile pepper
• garlic
• water
• bay leaf
• onion powder
• cannellini bean
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. 2 Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

By Stefanie N

Ingredients

• ✓ cumin
• olive oil
• turkey sausage
• mild sausage
• onion
• salt
• ancho chile powder
• paprika
• black pepper
• chipotle chile powder
• oregano
• water
• tomato puree
• cannellini bean
• red bell pepper
• green bell pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
2. 2 Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
3. 3 Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
4. 4 Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ cumin
• long grain white rice
• water
• red lentil
• vegetable oil
• onion
• garlic
• tomato
• celery
• carrot
• zucchini
• tomato sauce
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Place rice and 1 cup water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat, and stir in onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
4. 4 In a casserole dish, mix rice, lentils, and vegetables. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.
5. 5 Bake 30 minutes in the preheated oven, until bubbly.

By Allison Ezell

Ingredients

• ✓ cumin
• arborio rice
• chickpea
• garlic
• black pepper
• salt
• paprika
• cayenne pepper
• onion powder
• garlic powder
• potato
• tomato
• onion
• vegetable stock
• chive
• basil
• margarine

Instructions

1. 1 Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
2. 2 Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
3. 3 Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

By Bri Weipert

Ingredients

• ✓ cumin
• mozzarella cheese
• black pepper
• red pepper flakes
• chili powder
• marjoram
• basil
• garlic powder
• oregano
• white sugar
• salt
• water
• tomato paste
• onion
• vegetable oil
• salt
• shortening
• all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Dissolve yeast in lukewarm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Combine flour, shortening, and salt in a large bowl; add yeast mixture and stir until dough comes together. Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
5. 5 Meanwhile, make the sauce: Heat oil in a small saucepan over medium heat. Add onion and sauté until tender, about 5 minutes.
6. 6 Stir in tomato paste, water, salt, sugar, oregano, garlic powder, basil, marjoram, cumin, chili powder, red pepper flakes, and black pepper; simmer for 15 to 20 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Divide dough in half. Roll each half into a 12-inch circle. Place dough onto two 12-inch pizza pans; cover with sauce and mozzarella cheese.
9. 9 Bake in the preheated oven until crusts are golden brown, about 20 minutes.

By MJUCHT

Ingredients

• ✓ cumin
• tomato
• parmesan cheese
• spinach
• mozzarella cheese
• vegetable oil
• chicken breast
• onion powder
• white pepper
• salt
• thyme
• cayenne pepper
• paprika
• nutmeg
• romano cheese
• parmesan cheese
• egg yolk
• heavy cream
• garlic
• butter
• bacon
• salt
• all-purpose flour
• vegetable oil
• active dry yeast
• sugar
• water

Instructions

1. 1 Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
2. 2 Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
4. 4 Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
7. 7 Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
8. 8 Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
9. 9 Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
10. 10 Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.

By -KOL-

Ingredients

• ✓ cumin
• coriander
• turmeric
• red pepper flakes
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ cumin
• cilantro
• lemon juice
• yogurt
• sweet chili sauce

Instructions

1. 1 In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

By MEATEATER

Ingredients

• ✓ cumin
• butter
• cayenne pepper
• pecan
• sucralose sweetener
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
3. 3 Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

By PenRip

Ingredients

• ✓ cumin
• paprika
• thyme
• basil
• curry powder

Instructions

1. 1 Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

By Jessica Godfrey

Ingredients

• ✓ cumin
• acorn squash
• olive oil
• sea salt
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
3. 3 Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
4. 4 Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
5. 5 Season roasted chips with salt as needed.

By DakotaKim

Ingredients

• ✓ cumin
• tequila
• lime juice
• honey
• garlic

Instructions

1. 1 In a bowl or resealable bag, combine tequila, lime juice, honey, garlic, and cumin; stir or seal the bag and shake until blended.

By Averys mom

Ingredients

• ✓ cumin
• garlic
• great northern bean
• lime juice
• salt
• olive oil

Instructions

1. 1 Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
2. 2 With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
3. 3 Heat in the microwave on high for 30 seconds.

By Elizabeth

Ingredients

• ✓ cumin
• salt
• coriander
• cinnamon
• nutmeg
• black pepper

Instructions

1. 1 Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
2. 2 To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

By ainsliek

Ingredients

• ✓ cumin
• baby carrot
• mushroom
• coriander
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ cumin
• butternut squash
• vegetable oil
• coriander
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ cumin
• egg white
• cashew
• white sugar
• salt
• cayenne pepper

Instructions

1. 1 Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes.
5. 5 Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

By Leslie Mehl Gibbs

Ingredients

• ✓ cumin
• olive oil
• white sugar
• lime juice
• chipotle pepper
• garlic powder

Instructions

1. 1 Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

By Occasional Cooker