Type what you have

Ingredients

• ✓ pepper
• cooking oil
• salmon steak
• salt
• onion
• garlic
• tomato
• egg

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Season salmon steaks with salt and pepper. Briefly fry salmon in hot oil until lightly cooked, about 2 minutes per side. Remove salmon to a plate and set aside.
2. 2 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion and garlic in hot oil until fragrant, about 5 minutes. Stir in diced tomatoes and season with salt and pepper. Continue cooking until liquid from tomatoes makes a sauce, about 5 minutes more.
3. 3 Return salmon to the skillet and simmer in tomato sauce until fish flakes easily with a fork, about 10 minutes. Stir beaten egg into sauce until incorporated; serve hot.

By lola

Ingredients

• ✓ pepper
• pork loin chop
• french bread baguette
• mayonnaise
• chile sauce
• garlic
• lime juice
• red onion
• cucumber
• cilantro
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Ingredients

• ✓ pepper
• pork chop
• pork liver
• olive oil
• garlic
• onion
• salt
• tomato
• chickpea
• raisin
• potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola

Ingredients

• ✓ pepper
• olive oil
• potato
• onion
• garlic
• crabmeat
• salt
• tomato
• raisin
• pea
• red bell pepper
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

By lola

Ingredients

• ✓ pepper
• strip steak
• lemon
• soy sauce
• sugar
• salt
• cornstarch
• vegetable oil
• olive oil
• onion
• garlic

Instructions

1. 1 Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt, and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover and refrigerate for 1 hour to overnight.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Remove beef slices from marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Working in batches, fry beef slices in hot oil until they start to firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving platter.
5. 5 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.

By lola

Ingredients

• ✓ pepper
• cream of coconut
• water
• vegetable oil
• chicken breast
• lemon juice
• ginger
• chili powder
• salt
• onion
• garlic

Instructions

1. 1 Mix cream of coconut with hot water until smooth and well blended; set aside.
2. 2 Heat oil in a large skillet over medium-high heat; place chicken breasts into hot oil and fry until golden brown but still pink inside, about 5 minutes per side. Transfer chicken breasts to a paper towel-lined plate; sprinkle with lemon juice, ginger, chili powder, salt, and pepper.
3. 3 Place onions and garlic into the skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Return chicken breasts to the skillet on top of cooked onions and garlic; pour coconut cream mixture over chicken. Reduce heat to medium-low; simmer until chicken is cooked through and sauce has thickened, about 35 minutes.

By JAZZYCHAZZY

Ingredients

• ✓ pepper
• butter
• ginger
• garlic
• onion
• acorn squash
• coconut milk
• green bean
• shrimp
• firm tofu
• salt
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
2. 2 Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

By Vanessa H

Ingredients

• ✓ pepper
• olive oil
• onion
• garlic
• curry powder
• chicken leg
• tiger prawn
• ham
• bay leaf
• salt
• coconut milk
• glutinous white rice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 2 Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

By lola

Ingredients

• ✓ pepper
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• chicken broth
• glutinous sweet rice
• salt
• green onion
• lemon
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ pepper
• pork liver
• pork lung
• pork heart
• white vinegar
• water
• bay leaf
• salt
• olive oil
• onion
• garlic
• tomato

Instructions

1. 1 Place pork liver and pork lung into two separate saucepans; cover with water. Bring each pan to a boil; cook liver and lung until tender, about 10 minutes. Drain; cool liver and lung before chopping into bite-sized pieces. Set aside.
2. 2 Combine liver, lung, and heart in a large pot over medium heat. Add vinegar, water, and bay leaves; season with salt and black pepper. Bring mixture to a simmer; cook for 5 minutes.
3. 3 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 5 minutes. Stir in tomatoes; simmer about 5 minutes. Stir liver mixture into onion mixture; cook and stir for 5 minutes. Serve hot.

By lola

Ingredients

• ✓ pepper
• egg noodle
• olive oil
• garlic
• spinach
• chile paste
• ketchup
• egg
• white sugar
• water
• salt
• bean sprout
• green pea

Instructions

1. 1 Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
3. 3 Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. 4 Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

By CHUNKYBITS

Ingredients

• ✓ pepper
• spaghetti
• vegetable oil
• garlic
• onion
• ground beef
• ground pork
• salt
• spaghetti sauce
• banana ketchup
• white sugar
• water
• hot dog
• cheddar 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 spaghetti, 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 12 minutes. Drain well in a colander set in the sink.
2. 2 Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.

By DarKerRaven

Ingredients

• ✓ pepper
• vegetable oil
• egg
• red chile pepper
• garlic
• shallot
• tomato
• shrimp paste
• peanut oil
• vegetable oil
• white vinegar
• sugar
• salt

Instructions

1. 1 Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
2. 2 Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

By Rani Rasfiardha

Ingredients

• ✓ pepper
• olive oil
• onion
• garlic
• oyster sauce
• salt
• chicken
• tomato
• carrot
• celery
• snow pea
• cornstarch
• water

Instructions

1. 1 Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
2. 2 Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ pepper
• water
• salt
• chicken leg
• shiitake mushroom
• bean thread noodle
• olive oil
• onion
• garlic
• achiote powder
• fish sauce
• salt
• chicken broth
• green onion

Instructions

1. 1 Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
2. 2 Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
4. 4 Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ pepper
• goat meat
• vinegar
• soy sauce
• garlic
• vegetable oil
• onion
• red bell pepper
• tomato sauce
• beef stock
• potato
• carrot
• green pea
• salt
• cayenne pepper

Instructions

1. 1 Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
2. 2 Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
3. 3 Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
4. 4 Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
5. 5 Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

By Olivia Tuggle

Ingredients

• ✓ pepper
• olive oil
• plantain
• potato
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• water
• tomato
• cabbage
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ pepper
• water
• corn flour
• potato
• red bell pepper
• ketchup
• peppercorn
• bay leaf
• beef bouillon cube
• manzanilla olive
• onion
• tomato
• garlic
• onion
• cooking oil
• salt
• beef chuck roast

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Ingredients

• ✓ pepper
• white sugar
• soy sauce
• white wine
• chicken broth
• tofu
• salt
• cornstarch
• oil
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ pepper
• salt
• oyster sauce
• soy sauce
• soy sauce
• mushroom
• broccoli
• carrot
• cabbage
• garlic
• shallot
• vegetable oil
• black pepper
• garlic salt
• olive oil
• chicken breast
• vegetable oil
• ramen noodle

Instructions

1. 1 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. 2 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

By Fellicia R

Ingredients

• ✓ pepper
• french bread baguette
• thai basil
• cucumber
• cilantro
• jalapeno pepper
• water
• white sugar
• garlic
• canola oil
• sesame oil
• fish sauce
• soy sauce
• lime juice
• water
• lime juice
• rice vinegar
• daikon radish
• carrot
• salt
• olive oil
• portobello mushroom

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
2. 2 While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
3. 3 In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
4. 4 To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

By Always The Hostess

Ingredients

• ✓ pepper
• beef eye of round roast
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Season roast with salt and pepper.
3. 3 Place in a roasting pan or baking dish. Do not cover or add water.
4. 4 Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.
5. 5 Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

By Lyn N Barbour

Ingredients

• ✓ pepper
• yogurt
• garlic
• salt

Instructions

1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Ingredients

• ✓ pepper
• sugar
• apple cider vinegar
• salt

Instructions

1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Ingredients

• ✓ pepper
• salad dressing
• soy sauce
• pork chop

Instructions

1. 1 In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. 2 Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

By SEXYSERINA

Ingredients

• ✓ pepper
• chicken wing
• salt

Instructions

1. 1 Put the chicken wings in the ActiFry. Close the lid.
2. 2 Leave to cook for 12 minutes. Add salt and pepper to taste.
3. 3 If you wish to add a sauce (barbecue) or spices (paprika, Cajun, etc), add 1 or 2 ActiFry spoons 5 minutes before the end of cooking time.

By T-fal Canada

Ingredients

• ✓ pepper
• olive oil
• lemon juice
• oregano
• salt

Instructions

1. 1 In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

By Allrecipes Member

Ingredients

• ✓ pepper
• salmon fillet
• shallot
• salt
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ pepper
• honey
• dijon mustard
• lemon juice
• salmon steak

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ pepper
• chicken tender
• avocado cooking spray
• salt

Instructions

1. 1 Rinse chicken tenders under cold running water and wash off any ice. Pat dry with paper towels. Lightly spray chicken tenders with avocado oil and season with salt and pepper.
2. 2 Place chicken tenders in an air fryer basket, making sure the pieces don't overlap.
3. 3 Cook in the air fryer at 360 degrees F (180 degrees C) for 15 minutes. Turn chicken tenders over and continue cooking until chicken is no longer pink in the center and the juices run clear, about 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By KBL123