Type what you have

Ingredients

• ✓ ginger
• pineapple
• cornstarch
• orange juice
• maple syrup

Instructions

1. 1 In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
2. 2 In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ ginger
• butter
• brown sugar
• cinnamon
• salt
• pumpkin seed

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
2. 2 Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
4. 4 Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
5. 5 Continue baking seeds until toasted and fragrant, about 10 minutes more.

By Kittycat

Ingredients

• ✓ ginger
• mayonnaise
• soy sauce
• white vinegar
• onion
• habanero garlic hot pepper sauce

Instructions

1. 1 In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

By BRITTANYBEHRENS

Ingredients

• ✓ ginger
• coconut oil
• turmeric
• black pepper
• cayenne pepper
• pumpkin seed

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Ingredients

• ✓ ginger
• hot sausage
• red wine vinegar
• ketchup
• brown sugar
• soy sauce

Instructions

1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Ingredients

• ✓ ginger
• soy sauce
• honey
• molasses
• chile sauce
• garlic
• chicken wing

Instructions

1. 1 Mix together soy sauce, honey, molasses, chile sauce, garlic, and ginger in a shallow bowl. Add chicken; turn to coat evenly. Cover the bowl and chill in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Arrange chicken in a single layer in a large baking dish; reserve marinade in the bowl for basting.
4. 4 Bake in the preheated oven, turning once and basting often with reserved marinade, until meat is no longer pink and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of a wing should read at least 165 degrees F (74 degrees C). Discard any leftover marinade.

By Christine

Ingredients

• ✓ ginger
• honey
• sesame oil
• soy sauce
• garlic
• chicken wing
• sesame seed
• scallion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
3. 3 Arrange chicken wings on prepared baking sheet.
4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Ingredients

• ✓ ginger
• toothpick
• soy sauce
• brown sugar
• date
• almond
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Ingredients

• ✓ ginger
• orange juice concentrate
• lemon juice
• hoisin sauce
• vegetable oil
• sugar
• garlic
• chicken wing
• green onion

Instructions

1. 1 In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
3. 3 Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

By DEE78

Ingredients

• ✓ ginger
• egg white
• water
• walnut
• pecan
• almond
• sugar
• cinnamon
• nutmeg

Instructions

1. 1 Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
2. 2 Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ ginger
• soy sauce
• rice vinegar
• garlic powder
• onion powder
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together soy sauce, rice vinegar, ginger, garlic powder, onion powder, and sesame oil in a bowl until smooth. Serve in small dipping dishes.

By Danickstr

Ingredients

• ✓ ginger
• milk
• bread crumb
• onion
• ground beef
• water
• soy sauce
• vegetable oil
• sugar
• garlic

Instructions

1. 1 Combine the milk, dry bread crumbs, and chopped onion. Add meat. Mix well.
2. 2 Shape into 3 dozen small balls. Place in a shallow baking pan.
3. 3 Blend water, soy sauce, vegetable oil, sugar, garlic, and ginger. Pour over meatballs. Let stand 1 hour. Stir once or twice.
4. 4 Bake meatballs in sauce, uncovered, at 350 degrees F (175 degrees C) for 20-25 minutes. Serve hot in chafing dish.

By JJOHN32

Ingredients

• ✓ ginger
• sweet potato
• milk
• all-purpose flour
• sugar
• cinnamon
• salt
• vegetable oil
• white sugar
• cinnamon
• salt

Instructions

1. 1 Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
2. 2 Heat vegetable oil in a large skillet over medium-high heat.
3. 3 Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
4. 4 Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.

By LAURISSIMA

Ingredients

• ✓ ginger
• teriyaki sauce
• garlic
• red pepper flakes
• chicken breast
• aluminum foil
• oil

Instructions

1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Ingredients

• ✓ ginger
• brown sugar
• water
• kosher salt
• molasses
• cumin
• cinnamon
• cayenne pepper
• nutmeg
• pumpkin seed

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
3. 3 Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

By Instagood Tasty Creations

Ingredients

• ✓ ginger
• pumpkin seed
• water
• salt
• butter
• sugar
• cinnamon
• nutmeg
• clove
• cardamom
• white sugar

Instructions

1. 1 Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3. 3 Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
4. 4 Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

By cr0ybot

Ingredients

• ✓ ginger
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• sesame oil
• garlic
• beef frank
• toothpick

Instructions

1. 1 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

By lutzflcat

Ingredients

• ✓ ginger
• carrot
• steel-cut oat
• flax seed meal
• peanut butter
• honey
• walnut
• raisin
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Ingredients

• ✓ ginger
• chickpea
• pumpkin
• medjool date
• maple syrup
• peanut butter
• molasses
• vanilla extract
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.

By Adam Mattessich

Ingredients

• ✓ ginger
• water
• pumpkin seed
• salt
• olive oil
• sugar
• cinnamon

Instructions

1. 1 Combine water, pumpkin seeds, and salt in a pot; bring to a boil. Reduce heat to low; simmer until seeds are tender, about 10 minutes. Strain seeds; pat dry with a towel.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with olive oil.
3. 3 Spread pumpkin seeds onto the prepared baking sheet in a single layer; evenly sprinkle with sugar, cinnamon, and ginger.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until seeds are fragrant and roasted, about 40 minutes.

By Suzie Lopez O'Connor

Ingredients

• ✓ ginger
• butter
• brown sugar
• cinnamon
• nutmeg
• oat cereal
• wheat cereal
• crispy rice cereal
• pretzel
• nut
• cranberry
• white chocolate morsel

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Melt butter in large roasting pan over medium heat. Stir brown sugar, cinnamon, ginger, and nutmeg into the melted butter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and nuts; stir to coat with the butter mixture.
3. 3 Bake in preheated oven, stirring every 15 minutes, for 1 hour. Set aside to cool; transfer to a large bowl.
4. 4 Fold white chocolate morsels and dried cranberries through the cereal mixture; spread onto a large sheet of waxed paper to cool completely.

By Kerri Tolbert

Ingredients

• ✓ ginger
• date
• apricot
• carrot
• walnut
• coconut flakes
• almond butter
• flax seed meal
• cinnamon
• nutmeg
• vanilla extract
• salt

Instructions

1. 1 Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
2. 2 Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
3. 3 Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
4. 4 Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

By Kim

Ingredients

• ✓ ginger
• chicken wing
• egg
• all-purpose flour
• margarine
• apple cider vinegar
• soy sauce
• water
• brown sugar
• monosodium glutamate
• salt
• serrano chile pepper
• sesame seed

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blot chicken wings dry with a paper towel.
3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
4. 4 Melt the margarine in a large skillet over medium high heat.
5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Ingredients

• ✓ ginger
• cooking spray
• hoisin sauce
• teriyaki sauce
• brown sugar
• garlic
• chile-garlic sauce
• chicken wing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
3. 3 Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture.
4. 4 Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

By Occasional Cooker

Ingredients

• ✓ ginger
• soy sauce
• sugar
• onion
• garlic
• sesame seed
• vegetable oil
• pork tenderloin

Instructions

1. 1 Mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil in a large dish. Add pork; turn to coat. Cover and refrigerate for 3 hours, turning and basting often.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Remove pork from marinade, reserving marinade; transfer pork to the prepared baking dish.
4. 4 Bake in the preheated oven for 45 minutes. Cut into 1/4-inch-thick slices.
5. 5 While meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

By RC2STEP

Ingredients

• ✓ ginger
• ground beef
• green onion
• salt
• garlic powder
• black pepper
• wonton wrapper
• sesame oil

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.
2. 2 Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.
3. 3 Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.
4. 4 Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.
5. 5 Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.

By fabeveryday

Ingredients

• ✓ ginger
• yellow onion
• shallot
• parsley
• chive
• sage
• garlic
• rosemary
• olive oil
• alfredo sauce
• cream cheese
• cheese blend
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
3. 3 Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes.

By sheghost

Ingredients

• ✓ ginger
• ✓ ginger
• canola oil
• mushroom
• green onion
• salt
• rice wine
• shiitake mushroom
• kombu
• date sugar
• vegetable broth
• goji berry

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ ginger
• popcorn
• chow mein noodle
• peanut
• butter
• soy sauce
• lime juice
• sesame oil
• sriracha sauce

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ ginger
• black pepper
• salt
• cilantro
• mint
• honey
• lemon juice
• plain greek yogurt
• black pepper
• turmeric
• cayenne pepper
• cinnamon
• salt
• cumin
• paprika
• vegetable oil
• chicken wing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with nonstick aluminum foil.
2. 2 Place chicken wings into a large bowl, drizzle with oil, and toss until thoroughly coated.
3. 3 Stir paprika, cumin, salt, cinnamon, ginger, cayenne pepper, turmeric, and black pepper together in a small bowl. Sprinkle spice mixture over wings and toss to coat.
4. 4 Arrange wings in a single layer on the prepared baking sheet, spacing them apart so they aren't touching.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Meanwhile, make the yogurt dip: Stir yogurt, lemon juice, honey, mint, cilantro, salt, and pepper together in a small bowl. Taste dip and season with additional salt and pepper as desired.
7. 7 Remove wings from the oven and transfer to a serving platter. Serve with yogurt dip.

By Reynolds KitchensR