Type what you have

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

Ingredients

• ✓ ginger root
• beef oxtail
• onion
• green onion
• garlic
• scotch bonnet pepper
• soy sauce
• thyme
• salt
• black pepper
• vegetable oil
• water
• fava bean
• allspice berry
• cornstarch
• water

Instructions

1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Ingredients

• ✓ ginger root
• scotch bonnet pepper
• scallion
• carrot
• potato
• water
• vegetable oil
• chicken
• black pepper
• salt
• allspice
• thyme
• salt
• onion powder
• seasoned salt
• garlic powder
• curry powder

Instructions

1. 1 Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
2. 2 Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
3. 3 Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

By camsmum

Ingredients

• ✓ ginger root
• mango
• butter
• white sugar
• white sugar
• coconut milk
• butter
• chicken bouillon
• water
• jasmine rice
• mahi mahi
• salt
• garlic
• black pepper
• soy sauce
• red pepper flake
• lemon juice
• green onion
• olive oil

Instructions

1. 1 Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
3. 3 Set an oven rack in the oven's center and preheat the oven's broiler.
4. 4 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
5. 5 Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
6. 6 Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

By SYRAH4689

Ingredients

• ✓ ginger root
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ ginger root
• tomato
• butter bean
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ ginger root
• coconut milk
• lime juice
• chicken broth
• water
• brown sugar
• allspice berry
• thyme
• salt
• red pepper flakes
• curry powder
• garlic
• onion
• mango
• long-grain white rice
• chicken thigh
• thyme
• black pepper
• salt
• red pepper flakes
• garlic
• ginger
• curry powder

Instructions

1. 1 In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
4. 4 Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

By TORONTOMOMMY

Ingredients

• ✓ ginger root
• coconut oil

Instructions

1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Ingredients

• ✓ ginger root
• carrot
• orange

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• white sugar
• water

Instructions

1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
2. 2 Toss ginger with sugar in a bowl.
3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ingredients

• ✓ ginger root
• milk
• white sugar

Instructions

1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ingredients

• ✓ ginger root
• turmeric
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• garlic
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ ginger root
• chicken stock
• napa cabbage

Instructions

1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

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
• salt
• rice vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ginger into chunks.
3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• garlic

Instructions

1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Ingredients

• ✓ ginger root
• cranberry
• white sugar
• orange

Instructions

1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

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
• teriyaki marinade and sauce
• brown sugar
• salmon steak

Instructions

1. 1 Combine Kikkoman teriyaki marinade, brown sugar, and grated ginger root in a bowl. Pour mixture over salmon steaks in a large resealable bag; seal well.
2. 2 Marinate in the refrigerator for 30 minutes, turning the bag over once. Cook salmon as desired.

By Kikkoman

Ingredients

• ✓ ginger root
• olive oil
• garlic
• baby bok choy
• water

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.

By fred