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Ginger Dressing Recipe
For Chinese Sauces
1 tbsp. rice vinegar
1 tbsp. vegetable oil
1 tbsp. sesame oil
1 tbsp. grated fresh ginger
1 tbsp. soy sauce
Mix ingredients together.
Old-Fashioned Gingerbread Recipe
1/2 c. butter or margarine, softened
1 c. sugar
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 cup hot water
1/2 c. butter or margarine
1 c. sugar
1/4 c. water
1 egg, beaten
Juice & rind of 1 lemon
Cake: Beat butter with electric mixer on medium speed. Gradually add sugar, beating well. Add egg & molasses, mixing well. Combine flour & next 4 ingredients; add to creamed mixture alternately with water, beginning and ending with flour. Mix after each addition. Pour into a lightly greased & flour 9 x 13 x 2" pan. Bake at 350 for 35-40 minutes of until it tests done with a wooden pick. Serve with Lemon sauce. 15 to 18 servings.
Sauce: Melt butter in a saucepan; add remaining ingredients, stirring constantly. Cook over medium heat until mixture reaches 160 degrees. Makes 2 cups.
Gingered Acorn Squash Bisque Recipe
2 medium acorn squashes (about 1 1/2 pounds each)
1/3 cup dry sherry
1 cup chopped onion
2 cloves garlic, halved
1 1/4 cups chopped red bell pepper
3 cups low-sodium chicken broth
1 cup unsweetened orange juice
2 teaspoons peeled, grated ginger root
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squashes, cut side down, on prepared baking sheet. Bake at 350 degrees F for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside; discard remaining pulp.
In a large saucepan, bring sherry to a boil over medium-high heat. Add onion and garlic; cook 3 minutes, stirring frequently. Add bell pepper; cook 3 minutes, continuing to stir. Add reserved squash pulp, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Place squash mixture in container of an electric blender or food processor; cover and process until smooth. Serve warm.
Yield: 7 cups
Ginger Peanut Pasta Salad Recipe
8 oz. corkscrew macaroni or fine noodles
20 fresh pea pods (tips and stems removed)
1 small cucumber (quartered lengthwise and sliced)
2 medium carrots (cut into long thin strips)
1 medium yellow and/or green sweet pepper (cut into thin strips)
3/4 cup thinly sliced radishes (optional)
1/2 cup bias-sliced green onions
3 Tbsp. snipped fresh cilantro
1 recipe Ginger Salad dressing (below)
1/3 cup chopped peanuts
Ginger Salad Dressing Ingredients:
1/4 cup salad oil
3 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp soy sauce
1 tsp grated ginger root
several dashes hot pepper sauce
Cook pasta according to package directions. During last 30 seconds, add pea pods. Rinse with cold water and drain. Combine pasta and veggies. Add Ginger Salad dressing and toss gently to coat. Cover and chill for 2-8 hours. To serve, toss salad and sprinkle w/ peanuts.
For dressing: Combine ingredients in a jar. Cover and shake. Can chill up to 3 days.
Soy Ginger Sauce Recipe
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon peeled, julienned gingerroot, soaked in ice water.
Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep up to 1 week in the refrigerator, without the gingerroot. Add the ginger root when ready to serve.
makes 3/4 cup dipping sauce
Ginger Beef Recipe
1 tbsp.(15 ml) vegetable oil
1 medium-sized onion, thinly sliced
2 cloves garlic, sliced
2 pieces ginger root (each about 1 inch or 3 cm square), cut in thin strips
1 lb. (454 grams) lean tender beef, cut in thin strips
2 tbsp.(30 ml) soy sauce
Salt and freshly ground black pepper
2 ribs celery, cut in thin strips
1. Heat oil in skillet. Cook onion and garlic until golden brown.
2. Add ginger root strips. Cook and stir about 1 minute.
3. Add beef, soy sauce, salt and pepper to taste and 1/2 cup (118 ml) water. Bring to boiling; reduce heat and simmer until beef is tender, about 20 minutes.
4. During last minutes of cooking, add celery.
Makes 4 servings.
Gingered Honey Salmon
1/3 cup orange juice (or pineapple lemon or lime)
1/3 cup soy sauce
1/4 cup honey
1 green onion, chopped
1 tsp. ginger
1 tsp. garlic powder
2-4 salmon fillets
Combine first 6 ingredients; mix well. Pour marinade in large zipper bag and add salmon. Refrigerate at least 30 minutes turning once or twice. Grill in cast iron pan with marinade on medium heat 10 - 15 minutes or until fish flakes easily.
Lime and Ginger Lamp Chops
8 Lamb chops
4 Tbsp. cooking oil
Grated Rind and juice of 2 limes or 1 lemon
1 Tbsp. brown sugar
1 1/2 tsp. ground ginger
Salt and Pepper
Marinate the Lamb chops in a mixture of all the other ingredients for 2 to 3 hours, turning them occasionally. Cook the chops under a hot grill or on a barbeque for 15 minutes, turning them three times and basting them frequently with the marinade.
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Mountain Rose Herbs
Starwest Botanicals Inc.