Type what you have

Ingredients

• ✓ paprika
• root beer
• ketchup
• orange juice
• worcestershire sauce
• molasses
• ginger
• chipotle chile powder
• garlic powder
• onion powder
• red pepper flakes

Instructions

1. 1 Mix root beer, ketchup, orange juice, Worcestershire sauce, molasses, ginger, paprika, chile powder, garlic powder, onion powder, and pepper flakes together in a saucepan; bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

By maryyyy

Ingredients

• ✓ paprika
• mayonnaise
• sugar
• vinegar
• butter
• tomato paste
• cayenne pepper
• garlic powder

Instructions

1. 1 Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.

By Jason Owensby

Ingredients

• ✓ paprika
• soy sauce
• thai sweet chili sauce
• parsley
• black pepper
• chicken thigh

Instructions

1. 1 Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
3. 3 Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
4. 4 Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Aroma and Essence

Ingredients

• ✓ paprika
• oil
• cream cheese
• crabmeat
• garlic powder
• water chestnut
• wonton wrapper

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ paprika
• mayonnaise
• chile sauce
• togarashi
• wasabi
• chili powder
• imitation crabmeat
• sushi rice
• nori

Instructions

1. 1 Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
2. 2 Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

By CQUICKSILVER

Ingredients

• ✓ paprika
• orange juice
• soy sauce
• honey
• balsamic vinegar
• mustard
• hot sauce
• allspice
• clove
• cinnamon
• ginger
• garlic
• pork shoulder roast
• honey
• brown sugar

Instructions

1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Ingredients

• ✓ paprika
• soy sauce
• olive oil
• salt
• chicken breast
• red bell pepper
• scallion
• pineapple chunk
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. 4 Add scallions and cook for 2 more minutes.
5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Ingredients

• ✓ paprika
• chicken breast
• egg
• all-purpose flour
• cornstarch
• lemon juice
• baking soda
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ paprika
• daikon radish
• salt
• red onion
• bread crumb
• egg
• garlic
• black pepper
• chile-garlic sauce
• vegetable oil

Instructions

1. 1 Place daikon in a large bowl; sprinkle with salt. Refrigerate for 30 minutes. Drain daikon. Transfer to a bowl.
2. 2 Add onion, bread crumbs, egg, garlic, black pepper, paprika, and chili garlic sauce to daikon; mix well. Form into 8 patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties; cook until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

By Brett

Ingredients

• ✓ paprika
• cooking spray
• swai fish
• margarine
• white wine
• lemon juice
• cilantro
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ paprika
• egg
• mayonnaise
• sour cream
• hot mustard
• celery
• green olive
• sweet pickle relish
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
2. 2 Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

By rowdy

Ingredients

• ✓ paprika
• loquat
• water
• orange juice
• brown sugar
• ground ginger
• cinnamon
• lemon pepper
• 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

• ✓ paprika
• chicken breast
• salt
• black pepper
• mustard
• garlic powder
• onion powder
• thyme
• basil
• oregano
• sage
• cornstarch
• cooking spray

Instructions

1. 1 Place chicken into a medium bowl.
2. 2 Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl; reserve 1 teaspoon seasoning mixture. Sprinkle remaining seasoning mixture over chicken and toss to coat evenly.
3. 3 Combine cornstarch and reserved 1 teaspoon seasoning mixture in a large resealable plastic bag; shake to combine. Add chicken and seal the bag; shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest until cornstarch begins to absorb into chicken, 5 to 10 minutes.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
5. 5 Arrange chicken in a single layer in the prepared basket, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the air fryer basket and mist chicken again with cooking spray so there are no dry or powdery areas. Continue cooking until chicken is no longer pink on the inside and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ paprika
• vegetable oil
• bread crumb
• onion
• cilantro
• garlic
• soy sauce
• sambal oelek
• ginger
• coriander
• ground chicken

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
3. 3 Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
4. 4 Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

By andrewgrant9

Ingredients

• ✓ paprika
• butter
• onion
• garlic
• ground beef
• tomato
• pea
• curry powder
• salt
• chili powder
• black pepper
• coconut

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Ingredients

• ✓ paprika
• long-grain white rice
• water
• olive oil
• soy sauce
• honey
• white vinegar
• thyme
• cayenne pepper
• allspice
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Ingredients

• ✓ paprika
• kombu
• water
• bonito flake
• shrimp
• burrata cheese
• salt
• cayenne pepper
• ginger root
• sesame oil
• soy sauce
• mirin

Instructions

1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Ingredients

• ✓ paprika
• olive oil
• lime juice
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• cumin
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ paprika
• chicken tender
• salt
• black pepper
• sichuan peppercorn
• salt
• cayenne pepper
• all-purpose flour
• egg
• water
• panko bread crumb
• garlic powder
• onion powder
• vegetable oil

Instructions

1. 1 Sprinkle chicken tenders with salt and pepper.
2. 2 Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
3. 3 Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
4. 4 Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
5. 5 Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
6. 6 Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
7. 7 As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

By lutzflcat

Ingredients

• ✓ paprika
• five-spice powder
• salt
• garlic
• black pepper
• mustard
• chicken thigh
• hoisin sauce
• soy sauce
• honey
• sesame oil
• ginger
• garlic
• five-spice powder

Instructions

1. 1 Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
2. 2 Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

By debbie

Ingredients

• ✓ paprika
• olive oil
• chili morita
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• red curry paste
• butternut squash
• chicken stock
• water
• coconut milk
• bay leaf

Instructions

1. 1 Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
2. 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
3. 3 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By JohnSned

Ingredients

• ✓ paprika
• balsamic vinegar
• lemon juice
• soy sauce
• salt
• brown sugar
• ginger
• black pepper
• red pepper flakes
• garlic
• green onion
• sesame oil
• peanut oil
• salmon fillet

Instructions

1. 1 Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2. 2 Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3. 3 Prepare an outdoor grill for medium-high heat.
4. 4 Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

By Aytom

Ingredients

• ✓ paprika
• chicken thigh
• curry powder
• salt
• garam masala
• onion
• water
• garlic
• ginger root
• cayenne pepper
• corn oil
• tomato
• fish sauce
• lemongrass
• water

Instructions

1. 1 Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
2. 2 Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.

By Lee Jackson

Ingredients

• ✓ paprika
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• sugar snap pea
• asparagus
• celery
• red bell pepper
• green onion
• bamboo shoot
• cashew

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ paprika
• carrot
• garlic
• sesame oil
• kosher salt
• chickpea
• cashew
• rice vinegar
• lime juice
• tahini
• ginger
• sriracha sauce
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
3. 3 Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
4. 4 Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
5. 5 Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

By lutzflcat

Ingredients

• ✓ paprika
• pineapple chunk
• beef stew meat
• onion
• beef broth
• red wine vinegar
• garlic
• seasoned salt
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• red wine vinegar
• tomato

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ paprika
• salt
• ginger
• white pepper
• pork tenderloin
• chicken broth
• soy sauce
• rice vinegar
• avocado oil
• apricot preserves
• sambal oelek
• ginger
• garlic
• sesame oil
• cornstarch
• sesame seed
• cilantro

Instructions

1. 1 Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
2. 2 Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
3. 3 Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
4. 4 Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
5. 5 Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
6. 6 Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
7. 7 Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
8. 8 Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
9. 9 Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

By Bibi

Ingredients

• ✓ paprika
• cilantro
• lime
• hot chile pepper
• sesame oil
• green onion
• gochujang
• pumpkin puree
• pork
• oil
• bucatini
• hoisin sauce
• green onion
• garlic
• black pepper
• salt
• ground pork
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ paprika
• red pepper flakes
• scallion
• vegetable oil
• water chestnut
• scallion
• garlic powder
• sesame oil
• ginger
• sriracha sauce
• teriyaki sauce
• soy sauce
• brown sugar
• cornstarch
• skirt steak
• broccoli
• white rice
• water

Instructions

1. 1 Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
3. 3 Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
4. 4 Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
5. 5 While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
6. 6 Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
7. 7 Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

By Doug in Manhattan

Ingredients

• ✓ paprika
• dinner roll
• ginger
• honey
• sesame oil
• garlic
• red pepper flake
• chile-garlic sauce
• salt
• black pepper
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• almond
• green onion
• cilantro
• corn kernel
• cabbage
• chicken breast

Instructions

1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora