Type what you have

Ingredients

• ✓ turmeric
• water
• vegetable oil
• garlic
• apple cider vinegar
• salt
• long grain white rice
• pea
• carrot

Instructions

1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa

Ingredients

• ✓ turmeric
• water
• rice
• olive oil
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato
• vegetable broth
• paprika
• salt
• pea
• artichoke heart

Instructions

1. 1 Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
3. 3 Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

By chefcs

Ingredients

• ✓ turmeric
• hot sausage
• mild sausage
• chicken tender
• shrimp
• onion
• green bell pepper
• celery
• garlic
• long grain rice
• tomato
• bay leaf
• salt
• oregano
• chicken broth

Instructions

1. 1 Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage pieces, and fry chicken strips in sausage drippings until browned. Remove chicken and sauté onions, green pepper, celery, and garlic for 5 minutes or until tender.
2. 2 Stir in uncooked rice, tomatoes, bay leaves, salt, oregano, and turmeric. Cook and stir for 1 minute, then mix in reserved tomato juice and chicken broth. Add chicken pieces, cover, and simmer about 20 minutes.
3. 3 Add sausage to mixture, and continue to simmer 15 minutes. Stir in the shrimp; cover and cook for 5 to 10 more minutes or until shrimp is cooked through.

By AMLOOS

Ingredients

• ✓ turmeric
• butternut squash
• eggplant
• zucchini
• okra
• tomato sauce
• onion
• tomato
• carrot
• vegetable broth
• raisin
• garlic
• cumin
• red pepper
• cinnamon
• paprika

Instructions

1. 1 In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2. 2 Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

By BROMFIELD

Ingredients

• ✓ turmeric
• olive oil
• chicken thigh
• salt
• smoked sausage
• sweet onion
• red bell pepper
• garlic
• medium-grain white rice
• paprika
• cayenne pepper
• saffron
• sherry
• chicken broth
• tomato
• pea

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
2. 2 Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
3. 3 Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
4. 4 Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn the pressure regulator to 'venting' and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
6. 6 Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

By Diana71

Ingredients

• ✓ turmeric
• apple cider vinegar
• caper
• black olive
• carrot
• pea
• chicken broth
• roasted red pepper
• tomato
• short-grain brown rice
• garlic
• parsley
• red bell pepper
• onion
• chorizo
• chicken thigh
• olive oil
• saffron
• red pepper
• paprika
• salt

Instructions

1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

By Mariposa

Ingredients

• ✓ turmeric
• black pepper
• salt
• red pepper flakes
• cilantro
• chicken broth
• coconut milk
• tomato
• ginger
• garlic
• tomato paste
• onion
• clarified butter
• cardamom
• cayenne pepper
• black pepper
• paprika
• coriander
• cumin
• garam masala
• kosher salt
• vegetable oil
• chicken thigh

Instructions

1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ turmeric
• rice
• tomato paste
• bay leaf
• cayenne pepper
• nutmeg
• coriander
• oregano
• cinnamon
• mustard
• thyme
• cumin
• curry powder
• red curry powder
• red lentil
• coconut milk
• chicken stock
• ginger
• garlic
• celery
• onion
• granny smith apple
• carrot
• coconut oil
• salt
• chili powder
• chicken breast

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest

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

Ingredients

• ✓ turmeric
• ancho chile pepper
• soy sauce
• brown sugar
• lemongrass
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ turmeric
• ground beef
• spaghetti
• onion
• vegetable oil
• salt
• tomato paste
• water

Instructions

1. 1 Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
2. 2 Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
3. 3 Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

By Ladan M Miller

Ingredients

• ✓ turmeric
• cayenne pepper
• salt
• wild pacific salmon
• oil
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ turmeric
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• curry powder
• clarified butter

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
4. 4 After 4 hours punch dough down, flip over and let rise for 2 more hours.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

By John

Ingredients

• ✓ turmeric
• soy sauce
• sake
• mirin
• brown sugar
• ginger
• green onion
• beef short rib

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ turmeric
• lemon juice
• soy sauce
• olive oil
• garlic
• seasoned salt
• paprika
• chicken wing
• garlic salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
3. 3 Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.

By Giygas

Ingredients

• ✓ turmeric
• olive oil
• chicken breast
• sweet potato
• red onion
• eggplant
• garlic
• ginger root
• chicken broth

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
2. 2 Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.

By Stephanie

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
• grapeseed oil
• pork chop
• water
• white wine
• soy sauce
• ginger
• paprika
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
2. 2 Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
3. 3 Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By CookingMama14

Ingredients

• ✓ turmeric
• chickpea flour
• water
• chili powder
• cumin
• coriander seed
• onion
• salt
• jalapeno pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the besan, water, salt, chili powder, turmeric, cumin, coriander seeds, onion, and jalapeno pepper until it forms a smooth mixture with no flour lumps.
2. 2 Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling hot, drop dough by tablespoonfuls, and fry until golden brown on each side. Drain on paper towels, and serve hot with ketchup or chili sauce for dipping.

By Natasha

Ingredients

• ✓ turmeric
• red onion
• carrot
• sweet potato
• rutabaga
• olive oil
• butter
• curry powder
• salt
• cumin

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
3. 3 Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

By canadian-brit

Ingredients

• ✓ turmeric
• fusilloni pasta
• ricotta cheese
• grana padano cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
2. 2 Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
3. 3 Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• butternut squash
• basmati rice
• brussels sprout
• carrot
• chickpea
• soy milk
• tamari
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV

Ingredients

• ✓ turmeric
• elbow macaroni
• butter
• flour
• half-and-half
• cheddar cheese
• salt
• worcestershire sauce
• mustard powder
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly pour in half-and-half while whisking. Continue whisking sauce until slightly thickened, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard powder, pepper, and turmeric; stir to combine.
3. 3 Drain macaroni and add to cheese sauce. Stir until evenly coated.

By thedailygourmet

Ingredients

• ✓ turmeric
• broccoli
• olive oil
• onion
• carrot
• red bell pepper
• garlic
• ginger
• black pepper
• chicken broth
• yogurt

Instructions

1. 1 Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
5. 5 Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• chicken thigh
• chicken stock
• onion
• garlic
• mushroom
• white rice
• tomato
• red bell pepper
• green bell pepper
• yellow bell pepper

Instructions

1. 1 In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
2. 2 In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

By Daphne Keble

Ingredients

• ✓ turmeric
• butter
• olive oil
• yellow onion
• garlic
• sweet potato
• coconut oil
• ginger root
• creme fraiche
• curry powder
• black pepper

Instructions

1. 1 Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
2. 2 Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
3. 3 Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

By BeachMom65

Ingredients

• ✓ turmeric
• kosher salt
• white sugar
• black pepper
• cayenne pepper
• top round steak
• barbecue sauce
• apple cider vinegar
• dijon mustard
• garlic
• hamburger bun

Instructions

1. 1 Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
2. 2 Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
3. 3 Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
4. 4 Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
5. 5 Cover and refrigerate for 4 to 12 hours.
6. 6 Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
7. 7 Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
8. 8 Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
9. 9 Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

By John Mitzewich

Ingredients

• ✓ turmeric
• onion
• garlic
• ginger root
• chile pepper
• salt
• flank steak
• peanut oil
• tomato
• onion soup
• long-grain white rice
• water

Instructions

1. 1 In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
2. 2 Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
3. 3 Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
4. 4 Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.

By Jennie

Ingredients

• ✓ turmeric
• all-purpose flour
• black pepper
• mustard powder
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi