Type what you have

Ingredients

• ✓ turmeric
• water
• beef bouillon
• salt
• ham bone
• potato
• onion
• kidney bean
• clove

Instructions

1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

Ingredients

• ✓ turmeric
• chicken broth
• milk
• poultry seasoning
• onion powder
• granulated garlic
• paprika
• black pepper
• cayenne pepper
• cream
• all-purpose flour

Instructions

1. 1 Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
2. 2 Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
3. 3 Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

By Tivadoc

Ingredients

• ✓ turmeric
• cauliflower
• onion
• olive oil
• cumin
• coriander
• salt
• black pepper
• butter
• garlic
• potato
• vegetable stock
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Ingredients

• ✓ turmeric
• sweet onion
• green bell pepper
• jalapeno pepper
• vegetable broth
• potato
• dijon mustard
• basil
• paprika
• red pepper flakes
• corn
• green onion
• soy milk
• almond flour
• salt

Instructions

1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• carrot
• garlic
• salt
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ turmeric
• leek
• olive oil
• egg
• baking powder
• fenugreek
• kosher salt
• parsley
• cilantro
• dill

Instructions

1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
3. 3 Preheat the oven's broiler with the rack in the upper third position.
4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Ingredients

• ✓ turmeric
• vegetable oil
• red onion
• jalapeno pepper
• ginger
• cayenne pepper
• egg
• tomato
• cilantro
• salt

Instructions

1. 1 Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ turmeric
• apple cider vinegar
• green onion
• carrot
• beet
• spinach
• salt
• buckwheat groat
• water
• rose petal
• coriander
• mace
• red pepper flakes
• rainbow peppercorn
• paprika
• olive oil
• lentil

Instructions

1. 1 Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
2. 2 Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
3. 3 Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
4. 4 Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• black bean
• tomato
• coconut milk
• vegetable broth
• green onion
• ground ginger
• cumin
• garlic
• salt

Instructions

1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Ingredients

• ✓ turmeric
• vegetable oil
• mayonnaise
• liquid aminos
• black pepper
• cucumber
• tomato
• leek
• spinach
• basil
• shrimp

Instructions

1. 1 Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
2. 2 Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

By MountainMK

Ingredients

• ✓ turmeric
• water
• split pea
• water
• chile pepper
• salt
• lemon juice
• tomato paste
• vegetable oil
• garlic
• cumin seed

Instructions

1. 1 Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2. 2 Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3. 3 Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4. 4 Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

By Pantaloons

Ingredients

• ✓ turmeric
• mint
• lime
• feta cheese
• pita bread
• flat-leaf parsley
• ketchup
• tomato
• lemon
• fenugreek seed
• paprika
• cumin seed
• green pepper
• garlic
• red onion
• olive oil
• black pepper
• salt
• ground lamb

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

Ingredients

• ✓ turmeric
• english cucumber
• sweet onion
• pickling salt
• sugar
• all-purpose flour
• ginger
• celery seed
• white vinegar
• water
• canning jar
• lid
• ring

Instructions

1. 1 Use the large holes of a box grater to grate cucumbers and onions into a large bowl. Sprinkle pickling salt over grated vegetables. Cover the bowl tightly; allow to rest at room temperature for 8 hours to overnight.
2. 2 Squeeze out as much liquid as possible from cucumber mixture; set aside.
3. 3 Whisk together sugar, flour, turmeric, ginger, and celery seed in a second large bowl. Heat vinegar and water in a large, heavy pot over medium-high heat. Whisk in sugar mixture until smooth. Stir in cucumber mixture. Bring to a boil and cook, stirring frequently, until relish is thickened, about 15 minutes.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process the jars for 10 minutes.
6. 6 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark area.

By Tammylou

Ingredients

• ✓ turmeric
• vegetable oil
• black mustard seed
• curry leaf
• tomato
• cumin seed
• black pepper
• red pepper flakes
• garlic
• water
• tamarind paste
• salt
• cilantro

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
2. 2 Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

By Tarama

Ingredients

• ✓ turmeric
• olive oil
• onion
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream
• half-and-half

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ turmeric
• cauliflower
• vegetable oil
• salt
• butter
• yellow onion
• garlic
• curry powder
• cayenne pepper
• chicken stock
• heavy cream
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast in the preheated oven until browned, about 25 minutes.
4. 4 Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
5. 5 Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
6. 6 Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

By Allyson

Ingredients

• ✓ turmeric
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

Instructions

1. 1 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 zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini 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.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ turmeric
• olive oil
• onion
• carrot
• celery
• chicken breast
• salt
• black pepper
• garlic
• ginger
• red pepper flakes
• chicken broth
• orzo pasta
• parsley
• apple cider vinegar

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
2. 2 Increase heat to medium-high; add chicken broth. Bring to a boil.
3. 3 Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
4. 4 Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
5. 5 Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.

By jaybu

Ingredients

• ✓ turmeric
• cilantro
• ham
• ginger
• wasabi powder
• hot sauce
• sesame oil
• worcestershire sauce
• lemon juice
• mayonnaise
• pepper
• salt
• garlic
• yellow onion
• olive oil
• mixed vegetable
• red potato

Instructions

1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Ingredients

• ✓ turmeric
• cilantro leaf
• hamburger bun
• salt
• cayenne pepper
• ground chicken
• cumin
• soy sauce
• bread crumb
• coconut milk
• basil
• garlic
• fish sauce
• rice vinegar
• jalapeno pepper
• cucumber
• carrot
• lime juice
• chile pepper sauce
• peanut butter

Instructions

1. 1 Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.
2. 2 Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.
3. 3 Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).
4. 4 Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.
5. 5 Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.
6. 6 Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

By John Mitzewich

Ingredients

• ✓ turmeric
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ turmeric
• paprika
• egg
• egg
• celery
• green bell pepper
• white sugar
• oregano
• garlic powder
• mustard
• mayonnaise
• seafood seasoning
• pepper
• salt
• tuna
• crabmeat
• scallop
• shrimp
• onion
• olive oil

Instructions

1. 1 Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
2. 2 Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
3. 3 Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
4. 4 Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

By Vonciel McCoy

Ingredients

• ✓ turmeric
• jasmine rice
• water
• coconut cream
• salt
• coconut oil
• garlic
• fish sauce

Instructions

1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• jalapeno pepper
• garlic
• cinnamon
• long-grain white rice
• chicken broth
• water
• bay leaf
• green onion

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ turmeric
• vegetable oil
• coriander
• cumin
• curry powder
• coconut milk
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ turmeric
• chicken breast
• onion
• brown sugar
• garlic
• shrimp paste
• galangal powder
• coriander
• cumin
• anise seed
• black pepper
• bamboo skewer

Instructions

1. 1 Place chicken cubes in a large bowl.
2. 2 Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
3. 3 Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
5. 5 Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
6. 6 Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Eddie

Ingredients

• ✓ turmeric
• rice flour
• white sugar
• salt
• coconut milk
• water
• vegetable oil
• shallot
• garlic
• shrimp
• fish sauce
• salt
• mung bean sprout
• lettuce leaf

Instructions

1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Ingredients

• ✓ turmeric
• water
• white sugar
• ketchup
• tomato
• cardamom seed
• clove
• star anise
• cinnamon stick
• sunflower oil
• ginger root
• red onion
• garlic
• red chile pepper
• red chile pepper
• salt
• chicken

Instructions

1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Ingredients

• ✓ turmeric
• lemongrass
• brown sugar
• tamarind paste
• coconut milk
• vegetable oil
• nutmeg
• cardamom
• coriander
• red pepper flakes
• fresno chile pepper
• serrano chile pepper
• galangal
• ginger
• garlic
• shallot
• beef chuck

Instructions

1. 1 Cut beef chuck into 2-inch pieces.
2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Ingredients

• ✓ turmeric
• metal skewer
• salt
• pork shoulder
• cilantro
• tamarind paste
• fish sauce
• soy sauce
• rice vinegar
• cayenne pepper
• chipotle chili powder
• coriander
• ancho chili powder
• brown sugar
• garlic
• shallot
• ginger root
• turmeric root

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich