GINGER REFRIGERATOR COOKIES RECIPES
HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
Steps:
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
MISO-GINGER DRESSING RECIPE - NYT COOKING
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it’s also delicious with a simple bowl of rice.
Provided by Martha Rose Shulman
Total Time 5 minutes
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
- Toss with the salad of your choice.
Nutrition Facts : @context http//schema.org, Calories 410, UnsaturatedFatContent 33 grams, CarbohydrateContent 7 grams, FatContent 42 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 7 grams, SodiumContent 493 milligrams, SugarContent 3 grams
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- Run a palette knife along the sides to release it from the tin. Gently pull the refrigerator cake out of the tin using the baking paper. Cut into slices, then into small pieces.
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HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
See details
MISO-GINGER DRESSING RECIPE - NYT COOKING
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it’s also delicious with a simple bowl of rice.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Cuisine japanese
Calories 410 per serving
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Cuisine japanese
Calories 410 per serving
- Toss with the salad of your choice.
See details
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- Run a palette knife along the sides to release it from the tin. Gently pull the refrigerator cake out of the tin using the baking paper. Cut into slices, then into small pieces.
See details
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- Run a palette knife along the sides to release it from the tin. Gently pull the refrigerator cake out of the tin using the baking paper. Cut into slices, then into small pieces.
See details
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