Type what you have

Ingredients

• ✓ ground ginger
• chicken breast
• nutmeg
• cinnamon
• black pepper
• salt
• allspice
• thyme
• white sugar
• garlic
• scotch bonnet chile
• onion
• lime
• soy sauce
• olive oil
• vinegar
• orange juice

Instructions

1. 1 Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
2. 2 Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
3. 3 Preheat grill for medium-low heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

By lisa

Ingredients

• ✓ ground ginger
• carrot
• butter
• honey
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Ingredients

• ✓ ground ginger
• water
• white sugar
• soy sauce
• sesame oil
• garlic
• beef short rib

Instructions

1. 1 Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, allowing excess to drip off; discard remaining marinade.
3. 3 Cook on the preheated grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By DeenaMae

Ingredients

• ✓ ground ginger
• sweet potato
• pineapple
• brown sugar
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Ingredients

• ✓ ground ginger
• soy sauce
• sugar
• gin
• garlic

Instructions

1. 1 Whisk soy sauce, sugar, gin, garlic, and ginger together in a small bowl. Marinate small cuts of meat for 3 to 4 hours, turning meat occasionally. Marinate larger cuts of meat for 8 hours to overnight, turning meat occasionally.

By MACCO

Ingredients

• ✓ ground ginger
• chicken breast
• garlic
• olive oil
• lime

Instructions

1. 1 Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
2. 2 Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

By Susan McFadden

Ingredients

• ✓ ground ginger
• olive oil
• chicken thigh
• brown sugar
• soy sauce
• honey
• garlic
• pineapple
• onion
• cornstarch
• water
• sugar snap pea

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
2. 2 While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
3. 3 Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
4. 4 Cover and cook on High for 3 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C).
6. 6 Remove chicken from the slow cooker and place on a baking sheet.
7. 7 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

By pomluv

Ingredients

• ✓ ground ginger
• heavy cream
• curry powder
• lemon juice
• salmon
• salt
• black pepper

Instructions

1. 1 Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

By heidi_k

Ingredients

• ✓ ground ginger
• vegetable broth
• water
• soy sauce
• sesame oil
• sriracha hot sauce
• soba noodle

Instructions

1. 1 Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.

By Marie Angel Cat

Ingredients

• ✓ ground ginger
• coriander seed
• brown sugar
• soy sauce
• lime juice
• garlic
• flank steak

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ ground ginger
• whole wheat penne pasta
• pumpkin puree
• chicken broth
• milk
• margarine
• onion powder
• black pepper
• salt
• clove
• nutmeg
• cinnamon
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

By ConnorsMom

Ingredients

• ✓ ground ginger
• soy sauce
• brown sugar
• garlic
• cumin
• red chili paste
• pork chop
• cooking spray

Instructions

1. 1 Place soy sauce, brown sugar, garlic, ginger, cumin, and red chili paste in a large, heavy resealable plastic bag. Smash the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar.
2. 2 Place pork chops into the marinade and seal the bag. Allow to marinate for 30 to 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove pork chops from marinade; discard marinade. Shake off excess marinade and grill pork chops until browned and no longer pink inside, 5 to 7 minutes per side. The chops should show good grill marks and an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By itsjustaphase

Ingredients

• ✓ ground ginger
• ground beef
• soda cracker
• onion
• egg
• milk
• garlic
• salt
• black pepper
• cornstarch
• water
• pineapple
• brown sugar
• vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix ground beef, crushed soda crackers, onion, eggs, milk, garlic, salt, pepper, and ginger in a large bowl until well combined. Shape the mixture into 1- or 1 1/2-inch balls. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, about 15 minutes.
4. 4 Combine pineapple and juice, brown sugar, vinegar, and soy sauce in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Mix cornstarch and water in a small bowl or cup and gradually stir into the boiling sauce until slightly thickened.
5. 5 Place meatballs in a slow cooker. Pour pineapple sauce over meatballs.
6. 6 Cover and cook on Low until meatballs are no longer pink inside and have absorbed the sauce, 4 to 5 hours.

By Deena Kordt

Ingredients

• ✓ ground ginger
• red bell pepper
• green bell pepper
• water
• brown lentil
• olive oil
• carrot
• onion
• broccoli
• vegetable broth
• red pepper flakes
• black pepper
• thyme
• sage

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
4. 4 Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
5. 5 Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
6. 6 If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

By hot_curry

Ingredients

• ✓ ground ginger
• oil
• onion
• salt
• garlic
• water
• pav bhaji masala
• tomato
• potato
• sweet corn
• chile powder
• coriander
• lemon juice
• butter

Instructions

1. 1 Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
2. 2 Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
3. 3 Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

By Punkech Patel

Ingredients

• ✓ ground ginger
• cooking spray
• soy sauce
• egg
• water
• garlic powder
• bread crumb
• pork chop

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Beat together soy sauce, egg, water, garlic powder, and ginger in a shallow bowl. Pour bread crumbs into a separate shallow bowl. Dip pork chops in egg mixture, allowing excess to drip back into the bowl. Press pork chops into the bread crumbs until evenly coated on both sides. Place coated pork chops on the prepared baking sheet.
3. 3 Bake in the preheated oven until pork is cooked through, 50 to 55 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Spotkittycat

Ingredients

• ✓ ground ginger
• vegetable broth
• butternut squash
• mustard green
• cauliflower
• broccoli
• red bell pepper
• carrot
• parsnip
• onion
• celery
• raisin
• curry powder
• cumin
• cayenne pepper

Instructions

1. 1 Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

By chefcs

Ingredients

• ✓ ground ginger
• prune
• mandarin orange
• dried cranberry
• orange juice
• red pepper flakes
• honey
• tomato paste
• water
• red wine
• cinnamon
• allspice
• garlic
• onion
• canola oil
• salt
• beef chuck roast

Instructions

1. 1 Season beef with 1 teaspoon salt.
2. 2 Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
3. 3 Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
4. 4 Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

By JohnCrane

Ingredients

• ✓ ground ginger
• soy sauce
• lemon juice
• garlic
• chicken breast
• vegetable oil
• green onion
• green bell pepper
• cornstarch

Instructions

1. 1 Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
2. 2 Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
3. 3 Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
4. 4 Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.

By Samantha Biddlecom

Ingredients

• ✓ ground ginger
• teriyaki sauce
• honey
• garlic powder
• chicken breast
• beef sirloin
• red bell pepper
• sweet onion
• mushroom
• skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Ingredients

• ✓ ground ginger
• loquat
• water
• orange juice
• brown sugar
• cinnamon
• lemon pepper
• paprika
• vinegar
• grapeseed oil
• chicken breast

Instructions

1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Ingredients

• ✓ ground ginger
• tomato paste
• pineapple juice
• raisin
• brown sugar
• cornstarch
• apple cider vinegar
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ ground ginger
• pineapple juice
• milk
• egg
• butter
• coconut extract
• bread flour
• potato flake
• white sugar
• salt
• yeast

Instructions

1. 1 Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
2. 2 Form dough into rolls; place on a baking sheet and let rise for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By BrandyLogan

Ingredients

• ✓ ground ginger
• soy sauce
• water
• brown sugar
• water
• celery
• red bell pepper
• yellow bell pepper
• prawn
• lemon juice
• udon noodle

Instructions

1. 1 Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
2. 2 While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
3. 3 Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
4. 4 Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

By prochef@home

Ingredients

• ✓ ground ginger
• cooking spray
• carrot
• butter
• egg
• white sugar
• vanilla extract
• allspice
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
3. 3 Bake in the preheated oven until set, about 40 minutes.

By e-niunia

Ingredients

• ✓ ground ginger
• chicken broth
• soy sauce
• cornstarch
• vegetable oil
• chicken breast
• garlic
• mushroom
• water chestnut
• snow pea
• sesame seed

Instructions

1. 1 Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
2. 2 Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
3. 3 Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

By REBECCAROD

Ingredients

• ✓ ground ginger
• vegetable oil
• beef round steak
• tomato soup
• beef consomme
• green bell pepper
• soy sauce
• cornstarch
• sugar
• garlic salt
• black pepper
• rice

Instructions

1. 1 Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
2. 2 Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
3. 3 Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.

By TUNA'S MOM

Ingredients

• ✓ ground ginger
• flour
• salt
• black pepper
• tarragon
• mustard powder
• thyme
• garlic powder
• oregano
• egg
• milk
• chicken breast
• vegetable oil

Instructions

1. 1 Line 2 baking trays with aluminum foil; set aside.
2. 2 Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.
3. 3 Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Dredge chicken breasts in flour once more; shake off excess.
6. 6 Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.
7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve hot and enjoy!

By Alesia

Ingredients

• ✓ ground ginger
• chicken breast
• yogurt
• garam masala
• lemon juice
• cayenne pepper
• tomato sauce
• garlic
• garam masala
• paprika
• turmeric
• salt
• heavy cream

Instructions

1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Ingredients

• ✓ ground ginger
• bacon
• pork tenderloin
• salt
• black pepper
• onion
• garlic
• peach
• chicken broth
• orange juice concentrate
• fish sauce
• water
• cornstarch
• parsley

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Arrange pork and peaches on a serving platter.
7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi