Type what you have

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
• brown sugar
• cinnamon applesauce
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
2. 2 Combine brown sugar, applesauce, and ginger in a small bowl.
3. 3 Add pork roast to the prepared bag; pour brown sugar mixture over roast. Seal bag; place in a roasting pan. Cut several small slits in top of bag.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 1 hour.

By Denise Jo Garner

Ingredients

• ✓ ginger
• carrot
• apple
• celery

Instructions

1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Ingredients

• ✓ ginger
• water
• apple
• lemongrass

Instructions

1. 1 Combine water, apple slices, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir, cover, and refrigerate until flavors combine, at least 1 hour.

By HurdBird

Ingredients

• ✓ ginger
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Mix together cinnamon, nutmeg, ginger, and cloves in a small bowl.

By Jacquie

Ingredients

• ✓ ginger
• lemon
• cinnamon stick
• water

Instructions

1. 1 Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

By djalbers

Ingredients

• ✓ ginger
• lemon juice
• water
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Combine lemon juice, 1/2 cup water, ginger, and honey in a blender; blend for 20 to 30 seconds.
3. 3 Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher.
4. 4 Top off with remaining water and stir. Place lids on the jars or cover pitcher and store in the refrigerator.

By France Cevallos

Ingredients

• ✓ ginger
• vegetable oil
• pork sparerib
• cola-flavored carbonated beverage
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Quickly brown spareribs on both sides; transfer to a roasting pan.
3. 3 Combine cola, ketchup, and ginger in a bowl; pour over ribs. Cover the pan with a lid or cover tightly with aluminum foil.
4. 4 Bake in the preheated oven for 2 hours; uncover during the last 30 minutes.

By NAYDEEN1

Ingredients

• ✓ ginger
• sparkling water
• lemon juice
• vitamin drink mix
• ice cube
• blueberry

Instructions

1. 1 Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
2. 2 Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
3. 3 Serve over ice. Garnish with blueberries, if desired.

By Emergen-CR

Ingredients

• ✓ ginger
• cabbage
• carrot
• peanut
• mirin
• rice vinegar
• scallion

Instructions

1. 1 Combine all.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ ginger
• olive oil
• honey
• mustard
• salmon fillet

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3. 3 Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

By SVPORTER

Ingredients

• ✓ ginger
• orange
• carrot
• lemon juice
• ice

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson

Ingredients

• ✓ ginger
• egg
• peanut butter
• garlic
• seasoning sauce
• sriracha sauce

Instructions

1. 1 Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
2. 2 Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

By Sue Forster

Ingredients

• ✓ ginger
• water
• brown sugar
• salt
• garlic

Instructions

1. 1 Mix water, brown sugar, and salt in a shallow baking dish until sugar is dissolved. Stir in garlic and ginger.

By JulieG

Ingredients

• ✓ ginger
• sesame oil
• soy sauce
• garlic
• shishito pepper
• salt

Instructions

1. 1 Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
2. 2 Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
3. 3 Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
4. 4 Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.

By France Cevallos

Ingredients

• ✓ ginger
• all-purpose flour
• baking powder
• baking soda
• yogurt
• pumpkin puree
• sugar
• egg
• sultana raisin

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. 2 Mix flour, baking powder, baking soda, and ginger together in a bowl.
3. 3 Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
4. 4 Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

By Cheerios

Ingredients

• ✓ ginger
• sesame oil
• garlic
• riced cauliflower medley
• soy sauce
• egg

Instructions

1. 1 Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
2. 2 Move cauliflower mixture to one side of the skillet and pour beaten eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix together eggs and cauliflower mixture and cook until heated through, about 1 minute.

By Jenny Franken Duffy

Ingredients

• ✓ ginger
• beet
• carrot
• orange
• spinach
• blueberry

Instructions

1. 1 Run beets, carrots, oranges, spinach, blueberries, and ginger through a juicer according to manufacturer's instructions.

By Chef Jombus

Ingredients

• ✓ ginger
• celery
• green apple
• cucumber
• kale
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Process celery, apples, cucumber, kale, lemon, and ginger through a juicer.
3. 3 Serve immediately or store in a glass jar in the fridge for up to one day; shake before drinking.

By PageLeeNC

Ingredients

• ✓ ginger
• water
• turmeric
• cinnamon
• honey
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.
3. 3 Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Strain tea into a large glass.
5. 5 Stir in honey and serve with lemon wedge.

By nascarrunner71

Ingredients

• ✓ ginger
• peach
• lemon juice
• sugar
• pectin
• amaretto liqueur

Instructions

1. 1 Place peaches in a glass or plastic container with a lid; immediately stir in lemon juice to prevent browning. Stir in sugar and ginger until well combined. Cover the bowl; set aside in a cool place, 8 hours to overnight.
2. 2 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Transfer peaches and all accumulated liquid to a large pot; stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
4. 4 Off heat, stir in amaretto liqueur.
5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
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 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 10 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By sanne

Ingredients

• ✓ ginger
• shishito pepper
• vegetable oil
• soy sauce
• lime juice
• honey

Instructions

1. 1 Preheat an air fryer to 390 degrees F (199 degrees C).
2. 2 Toss peppers with oil in a medium bowl to coat. Place peppers in the air fryer basket. Cook until blistered and tender, shaking basket halfway through, 6 to 7 minutes.
3. 3 Meanwhile, combine soy sauce, lime juice, honey, and ginger in the same medium bowl. Add cooked peppers and toss to coat. Serve warm.

By Allrecipes

Ingredients

• ✓ ginger
• water
• apple cider vinegar
• lemon juice
• honey
• cayenne pepper

Instructions

1. 1 Place water, apple cider vinegar, lemon juice, honey, fresh ginger, and cayenne pepper in a glass jar. Stir or shake well to combine.

By themoodyfoodie

Ingredients

• ✓ ginger
• chicken breast
• brown sugar
• peach
• lemon juice
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place chicken in the prepared baking dish; sprinkle with ½ cup brown sugar. Arrange peach slices over chicken; sprinkle with remaining ½ cup brown sugar, lemon juice, ginger, and cloves.
3. 3 Bake in the preheated oven, frequently basting with juices, until chicken is cooked through and juices run clear, about 30 minutes.

By Lor E James

Ingredients

• ✓ ginger
• pear
• white sugar
• crystallized ginger
• lemon juice
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice.
3. 3 Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes.
5. 5 Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 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.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 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). Store in a cool, dark area.

By Rachel

Ingredients

• ✓ ginger
• salad dressing
• soy sauce
• garlic powder
• salt
• black pepper

Instructions

1. 1 Whisk salad dressing, soy sauce, ground ginger, garlic powder, salt, and pepper together in a bowl.

By kmurph13

Ingredients

• ✓ ginger
• cooking spray
• ahi tuna steak
• soy sauce
• honey
• apple

Instructions

1. 1 Spray a large skillet with cooking spray; heat over medium-high heat. Add tuna steaks to the hot skillet and sear 90 seconds on each side. Remove tuna steaks to a plate.
2. 2 Reduce heat to medium-low. Whisk soy sauce and honey together in small bowl. Add to the skillet with apple and ginger. Saute until tender, 5 to 10 minutes. Serve sauce on the side or on top of tuna steaks.

By Di

Ingredients

• ✓ ginger
• lemon juice
• honey mustard
• green onion
• salmon fillet
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
3. 3 Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

By Emily

Ingredients

• ✓ ginger
• cooking spray
• banana
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
2. 2 Arrange banana halves in the prepared baking dish. Drizzle with maple syrup; sprinkle with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven until heated through, 10 to 15 minutes.

By HurdBird

Ingredients

• ✓ ginger
• apricot
• cranberry
• raisin
• cinnamon
• allspice
• clove
• water
• white sugar
• cider vinegar

Instructions

1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher