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Cinnamon Cookie Dough Superfood Shake
Breakfast

Cinnamon Cookie Dough Superfood Shake

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Cilantro Lime Salad Dressing
Breakfast Mexican

Cilantro Lime Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
  2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Idli
Breakfast Indian

Idli

Prep
15 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
  2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
  3. 3 Grease an idli pan and add water to steam; bring to a boil.
  4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
  5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Sooji Upma
Breakfast Indian

Sooji Upma

4.9

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
  2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Crystallized or Candied Ginger
Dessert American

Crystallized or Candied Ginger

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  2. 2 Toss ginger with sugar in a bowl.
  3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Fennel and Ginger Tea
Drink American

Fennel and Ginger Tea

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a mug with boiling water.
  2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Homemade Ginger Ale
Drink American

Homemade Ginger Ale

4.1

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Warm Lemon, Honey, and Ginger Soother
Drink American

Warm Lemon, Honey, and Ginger Soother

4.9

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients. Boil water.
  2. 2 Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved.
  3. 3 Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.

By LoveNCyprus

Grilled Chicken with Ginger and Black Bean Sauce
Dinner American

Grilled Chicken with Ginger and Black Bean Sauce

4.1

Prep
Cook
Total

Instructions

  1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
  2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Teriyaki Bacon Wrapped Scallops
Appetizer American

Teriyaki Bacon Wrapped Scallops

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
  2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
  3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
  4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Elderberry Syrup
Pantry American

Elderberry Syrup

4.6

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  3. 3 Mash berries with a potato mixture to release juices.
  4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
  5. 5 Stir in honey until thoroughly combined.

By danny k

Honey Lemon Ginger Tea
Drink American

Honey Lemon Ginger Tea

4.4

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, then reduce the heat to medium-low and cook at a simmer for 20 minutes.
  2. 2 Remove from the heat and add tea bags. Steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
  3. 3 Stir lemon juice and honey into the tea, then strain into a pitcher.

By michellebelle61

Instant Pot® Shoyu Chicken
Dinner American

Instant Pot® Shoyu Chicken

5.0

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a high-powered blender (such as Vitamix®), blend pineapple slices to create 1/2 cup pureed pineapple.
  2. 2 Combine 1/2 cup pureed pineapple, soy sauce, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place chicken breast on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Spicy Squash Muffins
American

Spicy Squash Muffins

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
  3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
  4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Roasted Salmon with Orange-Ginger Glaze
Dinner American

Roasted Salmon with Orange-Ginger Glaze

4.3

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with parchment paper.
  2. 2 Place orange juice in a small saucepan over medium-low heat. Cook and stir until thickened and reduced by about half, 10 to 15 minutes. Remove from heat and allow to cool.
  3. 3 Stir balsamic vinegar and ginger into cooled orange juice.
  4. 4 Place salmon fillet skin-side down in the prepared baking dish. Season with salt and pepper. Cover with 1/2 of the orange juice mixture.
  5. 5 Bake in the preheated oven for 10 to 15 minutes. Brush with remaining orange juice mixture and continue baking until fish flakes easily with a fork, 10 to 15 minutes.

By LINDA W

Honey Mustard Chicken Thighs
Dinner American

Honey Mustard Chicken Thighs

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
  3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
  4. 4 Add chicken thighs to the bowl and toss to coat.
  5. 5 Transfer to a baking pan and spoon sauce over the thighs.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Rhubarb Ginger Jam
Pantry American

Rhubarb Ginger Jam

4.6

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
  2. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-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 lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, 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 the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place 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 (lid does not move up or down at all).

By Can_It_Rachael

Grilled Ginger-Peach Chicken Breast
Dinner American

Grilled Ginger-Peach Chicken Breast

4.5

Prep
5 min
Cook
30 min
Total
395 min

Instructions

  1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
  2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
  3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
  4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Grilled Salmon with Maple Syrup and Soy Sauce
Dinner American

Grilled Salmon with Maple Syrup and Soy Sauce

4.5

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
  3. 3 Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

By Minimartha

Chicken Long Rice Soup
Soup American

Chicken Long Rice Soup

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
  2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
  3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
  4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

ECU Tailgate Wings
Dinner American

ECU Tailgate Wings

4.5

Prep
15 min
Cook
25 min
Total
1480 min

Instructions

  1. 1 Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
  2. 2 Preheat an outdoor grill for medium-low heat and lightly oil grate.
  3. 3 Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

By Jason

Tomato Chicken
Dinner American

Tomato Chicken

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
  2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
  3. 3 Sprinkle with coconut oil before serving.

By sandradxb

Instant Pot Bone Broth with Turmeric and Ginger
Pantry American

Instant Pot Bone Broth with Turmeric and Ginger

4.6

Prep
10 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Honey Garlic Sauce
Pantry American

Honey Garlic Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
  3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel