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Heavenly Drinkable Chocolate
Drink

Heavenly Drinkable Chocolate

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
  2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Tudor Recipe for Ginger Beer
Drink

Tudor Recipe for Ginger Beer

4.5

Prep
10 min
Cook
20 min
Total
20190 min

Instructions

  1. 1 In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.nn
  2. 2 Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.nn
  3. 3 On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.nn
  4. 4 Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.nn
  5. 5 Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.nn
  6. 6 Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.nn

By SUEB34

Banana Golden Milk
Drink American

Banana Golden Milk

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
  2. 2 Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until warm. Do not bring to a simmer or milk will curdle. Serve immediately.

By Kim

Haldi Ka Doodh (Hot Turmeric Milk)
Drink Indian

Haldi Ka Doodh (Hot Turmeric Milk)

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
  2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
  3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Refreshing Non-Alcoholic Ginger Beer
Drink Other

Refreshing Non-Alcoholic Ginger Beer

5.0

Prep
40 min
Cook
Total
20200 min

Instructions

  1. 1 Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
  2. 2 "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
  3. 3 Strain the bug through muslin cloth, pouring the liquid into a separate large container.
  4. 4 Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
  5. 5 Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

By Sherylnkent

British Picalilli
European

British Picalilli

5.0

Prep
30 min
Cook
15 min
Total
26957 min

Instructions

  1. 1 Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
  2. 2 The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
  3. 3 Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
  5. 5 Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  7. 7 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).
  8. 8 Leave for 1 month, to allow picalilli to mature, before eating.

By Tomsmum

Ye Ole Gingerbread
Breakfast European

Ye Ole Gingerbread

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 Combine milk, sugar, butter, and golden syrup in a small saucepan; bring to a boil, then remove from heat, and set aside.
  3. 3 Sift flour, ginger, allspice, and baking soda into a large bowl; stir in milk mixture until just blended. Pour batter into the prepared pan.
  4. 4 Place in the preheated oven; reduce the oven temperature to 325 degrees F (160 degrees C). Bake until top springs back when lightly pressed, about 1 hour.

By Mandy

Banoffee Pie
Dessert European

Banoffee Pie

4.6

Prep
15 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
  3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
  4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
  5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
  6. 6 Editor's Note:
  7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine

Czech Christmas Houska
Breakfast European

Czech Christmas Houska

4.8

Prep
60 min
Cook
45 min
Total
345 min

Instructions

  1. 1 Make the sponge: Dissolve yeast in warm water.
  2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
  3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
  6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
  7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
  8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
  9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Honey Ginger Carrots
Dinner

Honey Ginger Carrots

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Kalbi Ribs
Dinner

Kalbi Ribs

5.0

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, allowing excess to drip off; discard remaining marinade.
  3. 3 Cook on the preheated grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By DeenaMae

Pineapple Sweet Potatoes
Dinner

Pineapple Sweet Potatoes

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
  2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
  3. 3 In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
  4. 4 Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

By Jo Allgauer

Homemade Sausage
Breakfast

Homemade Sausage

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.
  2. 2 Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

By growingoodsons

Candy Apple Butter

Candy Apple Butter

5.0

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Toss apples and lemon juice together in a bowl.
  2. 2 Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
  3. 3 Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
  4. 4 Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.

By Kitchen Witch

John's Gin Marinade
Dinner American

John's Gin Marinade

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk soy sauce, sugar, gin, garlic, and ginger together in a small bowl. Marinate small cuts of meat for 3 to 4 hours, turning meat occasionally. Marinate larger cuts of meat for 8 hours to overnight, turning meat occasionally.

By MACCO

Easy Garlic Ginger Chicken
Dinner American

Easy Garlic Ginger Chicken

3.9

Prep
Cook
Total

Instructions

  1. 1 Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
  2. 2 Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

By Susan McFadden

Cranberry-Orange Spiced Oatmeal
Breakfast

Cranberry-Orange Spiced Oatmeal

3.9

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

By Leah Prather Hanley

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats
Breakfast

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats

3.5

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, oats, almond milk, brown sugar, cinnamon, nutmeg, ginger, and cloves in a multi-functional pressure cooker (such as Instant Pot®). 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.
  2. 2 Let pressure release naturally for 10 minutes. Finish releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir with a silicone spatula until oats are combined and thick.

By Fioa

Ginger Lemon Cheesecake Bars
Dessert

Ginger Lemon Cheesecake Bars

3.8

Prep
15 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
  4. 4 Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
  5. 5 Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
  6. 6 Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

By pho1962

Grandma's Gingersnaps
Dessert

Grandma's Gingersnaps

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
  3. 3 Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Ruthann

McCormick® Gingerbread Men Cookies
Snack

McCormick® Gingerbread Men Cookies

4.6

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. 2 Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. 3 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

By Allrecipes Member

Orange Ginger Pudding
Dessert

Orange Ginger Pudding

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
  2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
  3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Crispy Gingersnaps
Dessert

Crispy Gingersnaps

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  3. 3 Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

By Larry Goldsmith

Gingerbread Straws
Dessert

Gingerbread Straws

4.0

Prep
Cook
Total

Instructions

  1. 1 Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
  2. 2 In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
  3. 3 Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
  4. 4 Heat oven to 350 degrees.
  5. 5 On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.

By Allrecipes Member

Gluten-Free Gingersnaps
Dessert

Gluten-Free Gingersnaps

3.6

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
  3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
  4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser