Type what you have

Ingredients

• ✓ coriander
• garlic
• cumin
• allspice
• salt
• black pepper
• ground lamb
• slider roll
• spinach
• tzatziki sauce
• red onion
• feta cheese

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
3. 3 Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
4. 4 Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

By The Flying Shepard

Ingredients

• ✓ coriander
• cooking spray
• chickpea
• onion
• egg white
• cilantro
• parsley
• garlic
• all-purpose flour
• cumin
• salt
• black pepper
• cayenne pepper
• cardamom

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Ingredients

• ✓ coriander
• ground beef
• egg
• bread crumb
• onion
• garlic
• rosemary
• parsley
• oregano
• dill
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ coriander
• water
• vegetable bouillon
• lentil
• carrot
• potato
• cumin
• olive oil
• onion
• garlic
• tomato paste
• salt
• black pepper
• spinach

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ coriander
• cumin
• paprika
• chili powder
• chickpea
• tahini
• egg
• olive oil
• lemon
• garlic
• salt
• black pepper
• whole wheat flour
• olive oil

Instructions

1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Ingredients

• ✓ coriander
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• rosemary
• basil
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ coriander
• couscous
• water
• cilantro
• red bell pepper
• green bean
• sweet onion
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cayenne pepper
• cumin
• salt
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ coriander
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ coriander
• salt
• cinnamon
• cumin
• 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

• ✓ coriander
• tilapia fillet
• lemon juice
• parsley
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ coriander
• cumin
• 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

• ✓ coriander
• ground turkey
• salt
• brown sugar
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Ingredients

• ✓ coriander
• salt
• sage
• black pepper
• brown sugar
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ coriander
• baby carrot
• mushroom
• cumin
• 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

• ✓ coriander
• butternut squash
• vegetable oil
• cumin
• 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

• ✓ coriander
• grill seasoning
• brown sugar
• cumin
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

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

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

• ✓ coriander
• ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• sunflower oil
• cinnamon
• salt
• cumin
• sweet potato
• brown sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Ingredients

• ✓ coriander
• cumin
• turmeric
• cardamom
• mustard seed
• ginger
• garlic powder
• cayenne pepper
• red chile pepper
• clove

Instructions

1. 1 Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.

By awakenedone

Ingredients

• ✓ coriander
• black pepper
• cumin
• paprika
• clove
• nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

By orayeena

Ingredients

• ✓ coriander
• butter
• leek
• black pepper
• salt
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ coriander
• salt
• paprika
• cardamom
• black pepper
• grapeseed oil
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ coriander
• lime
• green onion
• garlic
• cilantro
• vegetable oil
• red pepper flakes
• anise seed

Instructions

1. 1 In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2. 2 Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

By Sunedan

Ingredients

• ✓ coriander
• buttermilk
• cilantro
• lime
• garlic
• chipotle chili powder
• cumin
• chicken breast

Instructions

1. 1 Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
2. 2 Prepare an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• tuna steak
• olive oil
• white vinegar
• garlic powder
• onion powder
• cumin
• tarragon

Instructions

1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Ingredients

• ✓ coriander
• ground turkey
• onion
• fire-roasted diced tomato
• spanish rice
• water
• chili powder
• cumin

Instructions

1. 1 Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
2. 2 Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
3. 3 Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ coriander
• carrot
• garlic
• ginger root
• salt
• apricot preserves
• lemon juice
• sesame oil
• cayenne pepper

Instructions

1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Ingredients

• ✓ coriander
• olive oil
• carrot
• onion
• water
• star anise
• chicken bouillon
• thyme
• marjoram

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Ingredients

• ✓ coriander
• beet
• garlic
• ginger root
• salt
• olive oil
• orange zest
• orange juice
• apple cider vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a large sheet of aluminum foil on a rimmed baking sheet.
2. 2 Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
3. 3 Bake in the preheated oven until beets are tender enough to be pierced with a knife, about 30 minutes. Remove from the oven and let beets steam in foil packet for 10 minutes.
4. 4 Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Purée with orange zest, orange juice, and vinegar until almost smooth with only small lumps. Add butter and purée until incorporated.

By Allrecipes Member