Type what you have

Ingredients

• ✓ ginger root
• water
• fennel seed

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

Ingredients

• ✓ ginger root
• peach
• ice cube
• sugar

Instructions

1. 1 Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.

By gartenfee

Ingredients

• ✓ ginger root
• soy milk
• cardamom pod
• clove
• cinnamon stick
• brown sugar

Instructions

1. 1 In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.

By Joshi

Ingredients

• ✓ ginger root
• water
• white sugar
• honey
• lime juice
• brewer's yeast

Instructions

1. 1 Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
2. 2 Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
3. 3 Mix 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
4. 4 Skim foam from the top, strain liquid, and pour ginger beer into clean storage containers; chill.

By David Ulmer

Ingredients

• ✓ ginger root
• sugar
• active dry yeast
• lemon
• water

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

Ingredients

• ✓ ginger root
• water
• white sugar
• hibiscus flower
• brown sugar
• lemon

Instructions

1. 1 Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
2. 2 Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
3. 3 Store syrup in the refrigerator for up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ ginger root
• soybean
• water
• pandan leaf
• vanilla extract
• white sugar

Instructions

1. 1 Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
2. 2 Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

By SARAHYAP

Ingredients

• ✓ ginger root
• strawberry
• mint leaves
• lemon juice
• water
• white sugar

Instructions

1. 1 Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
2. 2 Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

By Bratz

Ingredients

• ✓ ginger root
• white wine
• apple juice
• lemon
• white sugar
• cinnamon stick
• rum

Instructions

1. 1 Combine white wine, apple juice, lemon zest, ginger, sugar, and cinnamon stick in a saucepan over medium-low heat and slowly heat, but do not boil. Keep hot on low heat without simmering for 1 hour to infuse the wine.
2. 2 Strain hot mulled wine through a small sieve into heatproof glasses. Add 1 tablespoon rum to each glass.

By heidi_k

Ingredients

• ✓ ginger root
• sugar
• water
• lemon juice
• lemon

Instructions

1. 1 Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
2. 2 Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. 3 Serve over ice, and garnish with lemon slices.

By Jennifer Madigan

Ingredients

• ✓ ginger root
• honey
• lemon
• cinnamon
• water

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

Ingredients

• ✓ ginger root
• turmeric root
• honey
• almond milk
• turmeric
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
7. 7 Enjoy!

By Buckwheat Queen

Ingredients

• ✓ ginger root
• water
• sugar
• honey
• cinnamon stick
• clove
• allspice berry
• peppercorn
• nutmeg

Instructions

1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Ingredients

• ✓ ginger root
• water
• lemon
• sugar
• water
• mint

Instructions

1. 1 Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible.
2. 2 Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

By TFRach

Ingredients

• ✓ ginger root
• water
• brown sugar
• tea bag
• lemon
• honey

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

Ingredients

• ✓ ginger root
• sugar
• water
• lime
• cinnamon stick
• cachaca

Instructions

1. 1 Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
2. 2 Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.

By JESSYSCHREIER

Ingredients

• ✓ ginger root
• glove
• water
• gelatin powder
• water
• white sugar
• cinnamon stick
• clove
• cranberry juice
• sparkling water
• vodka

Instructions

1. 1 Wash and rinse the outside of a large disposable glove. Turn glove inside out.
2. 2 Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
3. 3 Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
4. 4 Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
5. 5 Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
6. 6 Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
7. 7 Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

By Lucy

Ingredients

• ✓ ginger root
• cucumber
• nectarine
• lemon
• lemon
• lime
• lime
• lemon balm
• water
• liquid stevia

Instructions

1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Ingredients

• ✓ ginger root
• water
• brown sugar
• cinnamon stick
• green cardamom
• clove
• bay leaf
• fennel seed
• black peppercorn
• darjeeling tea leaves
• milk

Instructions

1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Ingredients

• ✓ ginger root
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• cinnamon stick
• peppercorn
• saffron thread
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ ginger root
• vegetable oil
• lime
• garlic
• soy sauce
• white sugar
• red pepper flakes
• shrimp
• cilantro

Instructions

1. 1 In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

By Sue

Ingredients

• ✓ ginger root
• green onion
• orange juice
• jalapeno pepper
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• clove
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ ginger root
• brown sugar
• cayenne pepper
• clove
• cinnamon
• paprika
• oregano
• black pepper
• salt
• lime
• orange juice
• pork sparerib

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Ingredients

• ✓ ginger root
• banana
• red bell pepper
• green bell pepper
• yellow bell pepper
• cilantro
• green onion
• lime juice
• brown sugar
• olive oil
• habanero pepper
• salt

Instructions

1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

Ingredients

• ✓ ginger root
• all-purpose flour
• baking powder
• ginger
• cinnamon
• salt
• butter
• brown sugar
• egg
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
2. 2 Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
3. 3 In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

By Margorita Whyte

Ingredients

• ✓ ginger root
• olive oil
• onion
• garlic
• ketchup
• brown sugar
• molasses
• rum
• hoisin sauce
• tomato paste
• sherry vinegar
• chili powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Ingredients

• ✓ ginger root
• cilantro
• shrimp
• rotini pasta
• chile paste
• cornstarch
• brown sugar
• soy sauce
• orange liqueur
• chicken stock
• allspice berry
• curry powder
• tomato
• green bell pepper
• olive oil
• shallot
• garlic

Instructions

1. 1 In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
4. 4 Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
5. 5 Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

By LIEBELUNE

Ingredients

• ✓ ginger root
• hot sauce
• cilantro
• pepper
• salt
• coconut milk
• fish stock
• half-and-half
• all-purpose flour
• corn kernel
• green onion
• celery
• carrot
• red bell pepper
• sweet potato
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ ginger root
• red onion
• garlic
• habanero pepper
• olive oil
• brown sugar
• red wine vinegar
• orange juice concentrate
• soy sauce
• cinnamon
• nutmeg
• clove
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

By Janis

Ingredients

• ✓ ginger root
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• red pepper flake
• allspice
• garlic
• bay leaf
• beef broth
• water
• tomato paste
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah