GINGER PRESERVE RECIPE RECIPES

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ASIAN GINGER DRESSING RECIPE | ALLRECIPES



Asian Ginger Dressing Recipe | Allrecipes image

Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.

Provided by DIETER_WEBER

Categories     Salad Dressings

Total Time 10 minutes

Prep Time 9 minutes

Cook Time 1 minutes

Yield 20 Servings

Number Of Ingredients 7

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
¾ cup olive oil
⅓ cup rice vinegar
½ cup soy sauce
3 tablespoons honey
¼ cup water

Steps:

  • In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 85.7 calories, CarbohydrateContent 3.3 g, FatContent 8.1 g, FiberContent 0.1 g, ProteinContent 0.5 g, SaturatedFatContent 1.1 g, SodiumContent 361.3 mg, SugarContent 2.7 g

GIANT GINGER COOKIES RECIPE | MARTHA STEWART



Giant Ginger Cookies Recipe | Martha Stewart image

To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 50 minutes

Prep Time 30 minutes

Yield Makes 12

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
  • With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  • Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  • Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

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