Type what you have

Ingredients

• ✓ ginger root
• chicken breast
• salt
• all-purpose flour
• olive oil
• olive oil
• onion
• chicken broth
• heavy cream
• sour cream
• white wine
• tarragon
• asparagus
• parsley
• lemon

Instructions

1. 1 Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2. 2 Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3. 3 Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4. 4 Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5. 5 Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6. 6 To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

By Andy Toh

Ingredients

• ✓ ginger root
• dill
• horseradish
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

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

Ingredients

• ✓ ginger root
• soy sauce
• mustard
• sesame oil
• water

Instructions

1. 1 In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

By DPIEKARA

Ingredients

• ✓ ginger root
• green bean
• soy sauce
• garlic
• honey

Instructions

1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• white wine vinegar
• orange juice
• peanut oil

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ ginger root
• carrot
• apple
• coconut milk

Instructions

1. 1 Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.

By TwoSkirts

Ingredients

• ✓ ginger root
• yogurt
• mango chutney
• curry powder
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ ginger root
• soy milk
• cardamom pod
• clove
• cinnamon stick
• brown sugar

Instructions

1. 1 In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.

By Joshi

Ingredients

• ✓ ginger root
• scallion
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ ginger root
• watermelon
• honeydew
• blueberry
• nutmeg

Instructions

1. 1 Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

By smokehouse

Ingredients

• ✓ ginger root
• jalapeno pepper
• green onion
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ ginger root
• water
• white sugar
• honey
• lime juice
• brewer's yeast

Instructions

1. 1 Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
2. 2 Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
3. 3 Mix 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
4. 4 Skim foam from the top, strain liquid, and pour ginger beer into clean storage containers; chill.

By David Ulmer

Ingredients

• ✓ ginger root
• olive oil
• sesame oil
• asparagus
• cashew
• soy sauce

Instructions

1. 1 Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger and stir-fry until slightly brown. Add asparagus and stir-fry for 2 to 3 minutes. Add cashews and soy sauce. Cook, stirring frequently, until asparagus is tender but still crisp and bright green.

By Shelly Domke

Ingredients

• ✓ ginger root
• soy sauce
• rice wine
• garlic
• tuna steak
• vegetable oil

Instructions

1. 1 Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
2. 2 Preheat grill for medium-high heat.
3. 3 Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
4. 4 Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

By Allrecipes Member

Ingredients

• ✓ ginger root
• sugar
• active dry yeast
• lemon
• water

Instructions

1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• vegetable oil
• garlic powder
• chicken wing

Instructions

1. 1 Combine soy sauce, brown sugar, oil, ginger, and garlic powder in a 9x13-inch casserole. Mix until brown sugar completely dissolves into the mixture.
2. 2 Place chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours, turning the chicken again halfway through.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven, covered, for 45 minutes. Turn chicken wings and spoon sauce from the bottom of the pan over the tops of the wings. Cook, uncovered, for an additional 50 minutes.

By Jilly Cooper