Type what you have

Ingredients

• ✓ turmeric
• butter
• white sugar
• egg
• all-purpose flour
• allspice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• ✓ turmeric
• banana
• banana
• white sugar
• salt
• tapioca starch
• vanilla extract
• coconut oil
• coconut milk
• white sugar
• water
• tapioca starch
• sesame seed

Instructions

1. 1 Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly.
2. 2 Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert.
3. 3 Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes.
4. 4 Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish.
5. 5 Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat.
6. 6 Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn.
7. 7 Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.

By Allrecipes Member

Ingredients

• ✓ turmeric
• all-purpose flour
• crystallized ginger
• orange zest
• baking powder
• five-spice powder
• salt
• applesauce
• black tea
• egg
• white sugar
• white sugar
• sunflower oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
3. 3 Mix applesauce and tea together in a separate bowl.
4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Ingredients

• ✓ turmeric
• semolina flour
• all-purpose flour
• baking powder
• white sugar
• milk
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

• ✓ turmeric
• coconut milk
• coconut cream
• ginger
• turmeric root
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• black peppercorn
• honey
• ginger
• cayenne pepper

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• water
• all-purpose flour
• sugar
• salt
• oil
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ turmeric
• butter
• sugar
• vanilla extract
• kosher salt
• egg white
• flour
• lime zest
• matcha powder
• lemon zest
• coarse sugar

Instructions

1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ turmeric
• tahini
• water
• anise seed
• white sugar
• all-purpose flour
• baking powder
• anise seed
• vegetable oil
• butter
• pine nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Ingredients

• ✓ turmeric
• chicken
• lemongrass
• garlic
• salt
• white peppercorn

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ turmeric
• garlic
• ginger root
• jalapeno pepper
• salt
• vegetable oil
• onion
• shrimp
• tomato
• coconut milk
• basil

Instructions

1. 1 Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
2. 2 Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
3. 3 Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

By Colleen Moir

Ingredients

• ✓ turmeric
• chicken
• vegetable oil
• coconut milk
• water
• ginger root
• fish sauce
• lime juice
• cayenne pepper
• green onion
• cilantro

Instructions

1. 1 Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.

By MARBALET

Ingredients

• ✓ turmeric
• brown sugar
• coriander
• ginger
• salt
• garlic powder
• chili powder
• thai peanut sauce
• coconut milk
• chicken broth
• chicken breast
• vegetable oil
• peanut
• scallion

Instructions

1. 1 Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
2. 2 Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
3. 3 Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
4. 4 To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

By Allrecipes Member

Ingredients

• ✓ turmeric
• red chile pepper
• onion
• cilantro
• vegetable oil
• garlic
• coriander
• lemon zest
• cumin
• shrimp paste
• paprika
• black peppercorn
• lemongrass powder
• salt

Instructions

1. 1 Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt in a blender until a smooth, paste-like consistency is reached.

By Ajlake

Ingredients

• ✓ turmeric
• coconut milk
• almond
• onion
• ginger
• lemongrass
• salt
• tilapia fillet
• salt
• pepper
• red pepper flakes

Instructions

1. 1 In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2. 2 Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3. 3 Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

By Danna Glore

Ingredients

• ✓ turmeric
• cilantro
• garlic
• red hot chile pepper
• curry powder
• sugar
• salt
• fish sauce
• chicken
• coconut milk

Instructions

1. 1 Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

By Skye

Ingredients

• ✓ turmeric
• brown sugar
• fish sauce
• garlic
• onion
• vegetable oil
• soy sauce
• coriander
• ginger
• cumin
• cayenne pepper
• lemongrass
• beef top sirloin
• metal skewer

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

By John Mitzewich

Ingredients

• ✓ turmeric
• lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• cayenne pepper
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• ✓ turmeric
• coconut milk
• fish sauce
• garlic
• cilantro
• curry powder
• white pepper
• chicken
• rice vinegar
• water
• white sugar
• garlic
• bird's eye chile
• salt

Instructions

1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen

Ingredients

• ✓ turmeric
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• red curry paste
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• green bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ turmeric
• lime
• lime juice
• butter
• yogurt
• coconut milk
• chicken breast
• salt
• sugar
• ginger root
• garlic
• onion
• olive oil
• bay leaf
• allspice
• clove
• black pepper
• cayenne pepper
• paprika
• nutmeg
• coriander
• cumin
• cinnamon
• curry powder

Instructions

1. 1 Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
2. 2 Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
3. 3 Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

By Matthieu Duquette

Ingredients

• ✓ turmeric
• ginger root
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ turmeric
• honey
• coconut oil
• black pepper

Instructions

1. 1 Mix honey, turmeric, coconut oil, and black pepper together in a resealable container using a butter knife until thoroughly combined. Cover and store in the refrigerator.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• coconut oil
• black pepper
• cayenne pepper
• ginger
• pumpkin seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• pineapple
• coconut milk beverage
• coconut oil
• stevia sweetener

Instructions

1. 1 Combine frozen pineapple, coconut milk, turmeric, coconut oil, and sweetener in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ turmeric
• fuji apple
• orange
• lemon
• ginger

Instructions

1. 1 Process apples, orange, lemon, and ginger through a juicer; stir in turmeric until evenly incorporated.

By Ety Deutsch

Ingredients

• ✓ turmeric
• cream cheese
• ham
• green onion
• english mustard

Instructions

1. 1 Beat cream cheese, ham, green onions, and English mustard together in a bowl. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

By Dawn Eberly

Ingredients

• ✓ turmeric
• cumin
• coriander
• 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

• ✓ turmeric
• mayonnaise
• garlic salt
• sugar
• onion
• horseradish
• white vinegar

Instructions

1. 1 Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.

By Kelly

Ingredients

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

• ✓ turmeric
• olive oil
• worcestershire sauce
• mustard powder
• garlic
• chicken breast
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
3. 3 Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
4. 4 Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

By REVOOH