he skillet. Add onion and ginger. Cook for 1 minute. Add
peel the ginger and cut into thin slices.
boil the ginger slices in a pot with water and sugar and let boil for 10 minutes. stir every now and then. set the pot aside and let the mixture cool completely.
strain the drink and dilute with mineral water to desired sweetness.
serve with lime and ice.
orn syrup), butter, eggs, vinegar, ginger, cinnamon and cloves in a
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
Trim the ends and edges of the star fruit.
Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.
Use fresh ginger root to make shogayu.
Mix the ginger with sugar.
Pour the hot water and stir.
Put water, lemongrass and ginger into a pot. Cover and bring to a rolling boil. Lower heat and continue to boil for another 20 minutes.
The ginger will begin to bloom and fragrant. The tea will have reduced to 3 cups.
Add in brown sugar and stir until dissolved.
Remove from heat and serve immediately or left to cool and topped with ice cubes before serving.
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
eaped tablespoon of grated fresh ginger: if you use that, add
ixture.
Mix the flour, ginger and salt together.
Mix
SPICE MIX:.
Combine all ingredients except rum and mix thoroughly. Refrigerate until ready to use. Will keep for a very long time in the refrigerator.
See my recipe for Hot Buttered Rum Drink for the whole drink recipe!
PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
ore vinegar.
(Our South African chutneys are not very sweet
ook until done.
This recipe can be doubled or tripled
Mix all the spices well.
Use in any recipe a curry powder is called for.
Preheat oven 325*.
Heat oil on skillet and brown beef cubes.
Spoon into a heavy casserole.Add the rest of the ingredients to the casserole and bake at least 2 hours until well done.
Serve with rice or noodles.
The olives are superb in this recipe.
overed raisins.
The original recipe did not call for the
heating up, grate the ginger. I used about 1/3
nd water together. Add grated ginger, cumin powder (if using), pepper