Type what you have

Ingredients

• ✓ ground ginger
• pineapple
• orange segment
• strawberry
• cantaloupe
• watermelon
• grapefruit
• grape
• salad oil
• lime juice
• honey
• vinegar

Instructions

1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

Ingredients

• ✓ ground ginger
• black bean
• tomato
• coconut milk
• vegetable broth
• green onion
• cumin
• turmeric
• garlic
• salt

Instructions

1. 1 Combine black beans, tomatoes, coconut milk, broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce the heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

By Rebecca Joy Mahoney

Ingredients

• ✓ ground ginger
• ground beef
• tomato juice
• potato
• carrot
• onion
• green bean
• corn
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
3. 3 Drain off grease and pour in tomato juice.
4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Ingredients

• ✓ ground ginger
• turbinado sugar
• crystallized ginger
• flour
• blackstrap molasses
• egg
• salt
• clove
• cinnamon
• baking soda
• butter
• sugar
• all-purpose flour
• all-purpose flour
• egg yolk
• salt
• baking soda
• baking powder
• peanut butter
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
3. 3 Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
4. 4 Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ ground ginger
• all-purpose flour
• rolled oat
• baking powder
• cinnamon
• nutmeg
• salt
• ginger
• clove
• butter
• pumpkin puree
• milk
• egg
• vanilla extract
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Ingredients

• ✓ ground ginger
• turmeric
• cardamom
• black pepper
• clove
• allspice
• milk
• honey
• vanilla extract

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

Ingredients

• ✓ ground ginger
• chicken breast
• yogurt
• garam masala
• lemon juice
• cayenne pepper
• tomato sauce
• garlic
• garam masala
• paprika
• turmeric
• salt
• heavy cream

Instructions

1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. 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.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Ingredients

• ✓ ground ginger
• vegetable oil
• potato
• cauliflower
• onion
• garlic
• curry powder
• red lentil
• tomato
• vegetable stock
• malt vinegar
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ ground ginger
• olive oil
• onion
• garlic
• cumin
• water
• moong dal
• coriander
• salt
• garam masala
• cayenne pepper
• turmeric
• lemon juice
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil; add onion, garlic, ginger, and cumin. Cook until tender, about 2 minutes.
2. 2 Combine water, moong dal lentils, coriander, salt, garam masala, cayenne pepper, and turmeric in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.

By Allrecipes Member

Ingredients

• ✓ ground ginger
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• cauliflower
• curry powder
• turmeric
• red chile flake
• salt
• black pepper
• chicken stock
• all-purpose flour

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ ground ginger
• paprika
• chili powder
• curry powder
• cumin
• garlic powder
• turmeric
• cardamom
• coriander
• onion powder
• mustard
• fennel seed
• garam masala
• sage
• salt
• black pepper

Instructions

1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Ingredients

• ✓ ground ginger
• coconut
• tomato
• banana
• yogurt
• tomato sauce
• garlic
• curry paste
• black pepper
• cinnamon
• chili powder
• sugar
• salt
• turmeric
• cumin
• curry powder
• onion
• sunflower oil

Instructions

1. 1 Heat sunflower oil in a large saucepan over medium heat. Stir in onions, and cook until onions have softened and turned translucent, about 5 minutes. Sprinkle in curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
2. 2 Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt, and bring to a simmer. Stir in diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continue to simmer 1 minute more. Stir in coconut flakes just before serving.

By kidcharlemagne

Ingredients

• ✓ ground ginger
• butter
• milk
• black pepper
• salt
• turmeric
• garam masala
• cayenne pepper
• cumin
• red chile pepper
• curry powder
• tomato paste
• quinoa
• green lentil
• water
• vegetable broth
• garlic
• carrot
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir onion in hot oil until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
2. 2 Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
3. 3 Stir in milk and butter. Replace the lid and cook until lentils are tender, about 5 minutes.

By Alisan

Ingredients

• ✓ ground ginger
• bay leaf
• garlic powder
• sage
• paprika
• onion powder
• curry powder
• couscous
• butter
• lemon juice
• water
• chicken broth
• chicken
• vegetable oil
• chicken broth
• lemon juice
• sage
• black pepper
• garlic powder
• salt
• onion powder
• curry powder
• chili powder
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
3. 3 Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
4. 4 Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
5. 5 While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

By greennie

Ingredients

• ✓ ground ginger
• carrot
• butter
• honey
• lemon juice

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

Ingredients

• ✓ ground ginger
• milk
• dark chocolate
• milk chocolate
• cayenne pepper

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

Ingredients

• ✓ ground ginger
• butter
• brown sugar
• honey
• cinnamon
• nutmeg

Instructions

1. 1 Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.

By Dromelia

Ingredients

• ✓ ground ginger
• nutmeg
• allspice
• fenugreek seed
• black pepper
• clove
• cinnamon

Instructions

1. 1 Combine nutmeg, ginger, allspice, fenugreek, pepper, cloves, and cinnamon in an airtight container with a lid. Close and shake to mix spices together. Store in a cool, dark place.

By BigDaddy

Ingredients

• ✓ ground ginger
• water
• white sugar
• soy sauce
• sesame oil
• garlic
• beef short rib

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

Ingredients

• ✓ ground ginger
• sweet potato
• pineapple
• brown sugar
• cinnamon
• nutmeg
• clove

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

Ingredients

• ✓ ground ginger
• salt
• sage
• black pepper
• nutmeg
• red pepper flakes
• ground turkey

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

Ingredients

• ✓ ground ginger
• molasses
• ketchup
• thyme
• black pepper
• white vinegar
• hot pepper sauce
• garlic powder

Instructions

1. 1 In a medium bowl, mix molasses, ketchup, ground ginger, thyme, black pepper, distilled white vinegar, hot pepper sauce and garlic powder. Place desired meat in mixture. Marinate in the refrigerator 3 hours or longer before grilling.

By Heather

Ingredients

• ✓ ground ginger
• apple
• lemon
• cinnamon red hot candy
• brown sugar
• clove
• apple juice

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

Ingredients

• ✓ ground ginger
• soy sauce
• sugar
• gin
• garlic

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

Ingredients

• ✓ ground ginger
• chicken breast
• garlic
• olive oil
• lime

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

Ingredients

• ✓ ground ginger
• soy sauce
• garlic
• green onion
• white sugar
• black pepper
• white vinegar
• vegetable oil
• worcestershire sauce

Instructions

1. 1 In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well.
2. 2 Marinate meat in this mixture for several hours before grilling outdoors.

By April

Ingredients

• ✓ ground ginger
• rolled oat
• cinnamon
• cranberry
• blueberry
• turmeric
• water
• orange juice

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

Ingredients

• ✓ ground ginger
• water
• steel-cut oat
• almond milk
• brown sugar
• cinnamon
• nutmeg
• clove

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

Ingredients

• ✓ ground ginger
• gingersnap cookie
• brown sugar
• butter
• cream cheese
• egg
• white sugar
• lemon juice
• lemon extract

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

Ingredients

• ✓ ground ginger
• white sugar
• margarine
• egg
• molasses
• all-purpose flour
• baking soda
• cinnamon
• salt

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