Type what you have

Ingredients

• ✓ ginger
• chili powder
• salt
• thyme
• black pepper
• pork tenderloin

Instructions

1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
2. 2 Preheat the grill to medium heat.
3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Ingredients

• ✓ ginger
• pineapple
• brown sugar
• habanero pepper
• cinnamon
• water

Instructions

1. 1 Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
2. 2 Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
3. 3 Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

By vegefood

Ingredients

• ✓ ginger
• pineapple
• brown sugar
• chipotle pepper
• adobo sauce
• bourbon whiskey
• nutmeg
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ ginger
• corn
• red wine vinegar
• red pepper
• cilantro
• white sugar
• olive oil
• cumin
• red pepper flake
• chili powder

Instructions

1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Ingredients

• ✓ ginger
• all-purpose flour
• white sugar
• salt
• baking powder
• vegetable shortening
• water
• pumpkin
• sugar
• egg
• cinnamon
• salt
• clove
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ ginger
• vegetable oil
• canola oil
• sugar
• cinnamon
• corn tortilla
• mango
• apple
• strawberry
• mint
• lime juice
• orange marmalade
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ginger
• cinnamon
• whipped topping
• sweetened condensed milk
• half and half
• evaporated milk
• clove
• nutmeg
• salt
• cinnamon
• baking soda
• all-purpose flour
• vanilla extract
• sour cream
• pumpkin
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane

Ingredients

• ✓ ginger
• salt
• cinnamon
• cumin seed
• thyme
• oregano
• black pepper
• allspice berry
• clove
• garlic
• white vinegar
• ancho chile pepper
• guajillo chile pepper
• water
• salt
• bay leaf
• garlic
• onion
• beef brisket

Instructions

1. 1 Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
2. 2 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3. 3 Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
4. 4 Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
5. 5 Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
6. 6 Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

By mega2408

Ingredients

• ✓ ginger
• chive
• mozzarella cheese
• pasilla chile cooking sauce
• flour tortilla
• chipotle cooking sauce
• kiwi
• orange juice
• lemon juice
• lime juice
• tequila
• garlic
• green onion
• vegetable oil
• black pepper
• salt
• garlic powder
• cumin
• onion powder
• chili powder
• beef chuck steak

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ ginger
• honey
• yellow bell pepper
• red bell pepper
• red onion
• shallot
• tomato puree
• water
• sea salt
• cumin seed
• cayenne pepper
• thyme
• oregano
• coriander
• mustard powder
• white sugar
• black pepper
• paprika
• cumin
• chili powder
• garlic granule
• chicken thigh
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
2. 2 Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
3. 3 Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
4. 4 Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

By Cal-83

Ingredients

• ✓ ginger
• lime
• cilantro
• onion
• honey
• bay leaf
• white vinegar
• chicken broth
• water
• tomato
• garlic
• onion
• olive oil
• guajillo chili
• clove
• cinnamon
• cumin
• black pepper
• oregano
• kosher salt
• beef short rib
• beef chuck

Instructions

1. 1 Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
2. 2 Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
3. 3 Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
4. 4 Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
5. 5 Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
6. 6 Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
7. 7 Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
8. 8 To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

By Chef John

Ingredients

• ✓ ginger
• corn chip
• monterey jack cheese
• cheddar cheese
• black pepper
• chili powder
• cumin
• cayenne pepper
• paprika
• dill weed
• salt
• hot pepper sauce
• parsley
• onion
• green chile pepper
• tomato
• milk
• sour cream
• mayonnaise
• chicken breast
• tequila
• salt
• liquid smoke
• garlic
• lime juice
• teriyaki sauce
• water

Instructions

1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Ingredients

• ✓ ginger
• sugar
• vodka
• grapefruit seltzer water

Instructions

1. 1 Muddle ginger and sugar in a mixing glass until crushed.
2. 2 Add vodka and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses with a salt rim. Top with grapefruit-flavored seltzer.

By Juliana Hale

Ingredients

• ✓ ginger
• apple cider
• green tea

Instructions

1. 1 Combine apple cider and ginger in a saucepan; bring to a boil. Boil for 1 to 2 minutes.
2. 2 Place tea bag in a mug. Pour boiling cider into the mug, straining out the ginger slices. Steep for 1 to 2 minutes. Remove tea bag.

By Alison

Ingredients

• ✓ ginger
• coconut cream
• orange juice

Instructions

1. 1 Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.

By In the Kitchen with Cookie

Ingredients

• ✓ ginger
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

By Penny

Ingredients

• ✓ ginger
• firm tofu
• sesame seed
• soy sauce

Instructions

1. 1 Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
5. 5 Spread marinated tofu onto the prepared baking sheet.
6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Ingredients

• ✓ ginger
• milk
• sugar

Instructions

1. 1 Cook milk, sugar, and ground ginger in a saucepan over medium heat until milk becomes foamy, about 5 minutes. Remove from the heat.
2. 2 Strain through a fine-mesh strainer into a mug.

By Candice S

Ingredients

• ✓ ginger
• pumpkin
• white sugar
• lemon

Instructions

1. 1 Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
2. 2 Place unpeeled lemon wedges in a food processor; purée until smooth.
3. 3 Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
4. 4 Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

By tatjanasok

Ingredients

• ✓ ginger
• lemon juice
• soy sauce
• black pepper
• chicken breast

Instructions

1. 1 Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. 3 Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

By MelindaG

Ingredients

• ✓ ginger
• carrot
• mayonnaise
• soy sauce
• white sugar

Instructions

1. 1 Combine carrot, mayonnaise, ground ginger, soy sauce, and sugar in a food processor. Blend until smooth.

By Countryboyjwill

Ingredients

• ✓ ginger
• water
• sugar
• lemon juice
• black peppercorn

Instructions

1. 1 Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
2. 2 Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ ginger
• maple syrup
• garlic
• black pepper
• red pepper flakes

Instructions

1. 1 Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

By Dreamthief

Ingredients

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

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ ginger
• olive oil
• lemon juice
• apple cider vinegar
• salt

Instructions

1. 1 Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender (such as Vitamix) until smooth.

By Karra Showen

Ingredients

• ✓ ginger
• white sugar
• orange
• cranberry
• pecan

Instructions

1. 1 Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.

By SEAMAR

Ingredients

• ✓ ginger
• garlic powder
• soy sauce
• orange juice
• honey
• green onion
• salmon fillet

Instructions

1. 1 In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

By Kerri Skrudland

Ingredients

• ✓ ginger
• coconut oil
• turmeric root
• black pepper
• water

Instructions

1. 1 Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
2. 2 Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.

By Buckwheat Queen

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
• water
• sugar
• cranberry
• cinnamon stick

Instructions

1. 1 Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

By Mr Mangia