Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
Stir lemon juice and honey into the tea; strain into a pitcher.
Peel ginger root slices into tissue-thin slice.
Crush.
Add to water. Bring to a boil.
Simmer for 18 to 20 minutes.
Mix cinnamon and sugar, stir into ginger root mixture until dissolved. Remove ginger root, discard.
Cut walnuts into fine pieces.
Cut pine nuts into small pieces.
Pour ginger tea into cup.
Add small amount of nuts and dates to each cup.
Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
Wash and peel ginger root.Slice into thin coins.
Bring a pot of water to boil over high heat,use enough water that once it boils away you'll still have enough tea to fill your favorite mug,say about 2 cups.
Add ginger and let it boil gently for about ten minutes, add mint,turn off heat ,and let steep another 5-10 minutes.
Serve with honey if desired.
Bring water to a boil. Add lemon juice and ginger; simmer for 3 minutes. Strain into a tea cup.
Pack a tea infuser with tea leaves; place in the hot water and let steep, 2 to 3 minutes. Stir in honey.
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.
Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way 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.
and 2 teaspoons of ground ginger. Stir in the cold water
he flour, baking powder, ground ginger, cinnamon and salt. Set aside
reamer, sugar and instant tea. Stir in ginger, cinnamon, cloves, cardamom, nutmeg
Cut the ginger into chunks and place them
Combine soy sauce, sugar, ginger root and garlic in a large
Stir
together sherry, soy sauce, bean sauce, water and cornstarch.
Set
aside.
Rinse chicken and pat dry.
Cut into thin
bite-size
strips.
Preheat
a wok or large skillet over high
heat.
Add
1 tablespoon of the oil.
(Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for
15 seconds.
Add carrots and stir-fry for 2 minutes.
Add bok choy, pea
pods and onions;
stir-fry for 2 to 3 minutes, until crisp-tender.
Remove vegetables from wok or skillet.
Boil water.
Remove from heat, add minced ginger and tea bags. Steep tea for ~3 minutes.
Remove tea bags and strain tea into a pitcher. Refrigerate until cold & serve w/ sweetener if desired.
If scallops are large, cut into halves.
Arrange scallops in single layer in square 8 x 8 x2-inch baking dish.
Heat soy sauce to boiling.
Add ginger root; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in remaining ingredients.
Pour over scallops. Cover and refrigerate, stirring occasionally, for 2 hours.
Place
butter
in a 1 1/2 quart casserole dish.
Microwave at High for 45 seconds or until melted.
Cut chicken into bite-size pieces.
Add to casserole.
Coat with butter.
Cover and microwave
at
High
4 minutes, stirring after 2 minutes. Add broccoli,
onions,
celery and ginger root.
Microwave at High for 2 minutes.
Preheat oven to 375\u00b0.
Combine ginger root with 1/4 cup sugar over medium
heat until sugar is melted, stirring constantly in heavy skillet or pan.
Let cool.
Stir in lemon rind.
Cream butter and 1/2 cup sugar.
Beat until smooth.
Beat in eggs and buttermilk.
Add flour, salt and soda.
Beat until just smooth. Stir in ginger mixture.
Bake at 375\u00b0 for 15 to 20 minutes.
Makes 16 muffins.
Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
For marinade:
Combine vinegar, sherry, soy sauce, ginger root, garlic and red pepper.
Set 2 tablespoons mixture aside. Pour remaining marinade into a plastic bag.
Close bag; refrigerate 1 hour, turning once.
Peel and seed the squash.
Cut it into 1/2-inch cubes.
Put the squash, ginger root and apple juice into a lightly-oiled baking dish.
Cover and bake in a 350\u00b0 oven for 50 to 60 minutes. Sprinkle on the nutmeg just before serving.