#ground ginger

[fieriframes]

[IT IS TASTY. FRESH SPICES. VERY FRESH. BUT YOUR VERY FLESH SHALL BE A GREAT POEM. GINGER, GROUND GINGER. THAT'S FUNNY. I PUT GINGER IN MINE. LEMON PEPPER. NOW THAT'S AN INTERESTING ONE.]

[what-marsha-eats]

From "Big Mama's Big Black Pot" by Ethel Dixon

[rubys-kitchen]

Pumpkin Chocolate Chip Bread

Chef’s Notes: Batter tastes pumpkiny. I don’t taste it as much once baked, but it is a nice bread with a crunchy crust.

Did I actually overbake it? Is it dry?

Ingredients

Cooking spray

8 tbsp (1 stick) unsalted butter, melted

1 cup white sugar

1 cup pumpkin puree (I roasted a pumpkin and took out the insides instead of using a can puree)

1/4 cup sour cream

2 large eggs

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

3/4 tsp Kosher salt 

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup mini chocolate chips

Instructions

0. Preheat the oven to 350°F.

1. Line a 9x5x3-inch loaf pan with parchment paper, then grease with cooking spray.

2. In a large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

3. In a different medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Fold in chocolate chips, reserving 2 tablespoons for topping the loaf

6. Transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if the top appears to be getting too dark.

I recommend the tenting, even if it’s not brown yet

8. Let cool for 15 minutes before removing from the pan and slicing.

[awesome-recipes101]

Beef Wontons

6+ servings

A 12-ounce package of wontons yields more than 50 wrappers.  So these delicious bites can easily serve 6 wontons as an appetizer to 6 lucky people!  Dip them in your favorite sauce.

Ingredients:

1 pound ground beef

2 tablespoons green onions, chopped

1 teaspoon sesame oil

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon beef bouillon powder

¼ teaspoon ground ginger

¼ teaspoon black Pepper or to taste

12-ounce package of wonton wrappers

Small Bowl of water

3 cups of canola oil for frying

Directions:

In a large bowl mix the ground beef with the onions, sesame oil, salt, pepper, garlic and onion powders, the beef bouillon, and the ginger.  (You don’t have to worry about cooking the meat and spices as they will cook in the wonton wrappers when fried.)

Place some of the wonton wrappers on a plate or some other surface like a cutting board.  Put about half a tablespoon of the meat mixture on a wonton wrapper.  Dip your finger into the small bowl of water and then proceed to wet two of the edges of the wonton wrappers.  Then fold the wonton wrapper in half to form a triangle.  Make sure the edges are sealed tightly all around the wrapper so when you fry the wonton the oil won’t leak into it.  Repeat this process until all the wrappers are used.  You might need extra people to help you.

Using a large pot, a Dutch oven or a large frying pan with high sides pour the oil into it and heat to reach frying temperature which is around 350° or 375°.  You can heat up the oil while finishing the wonton wrappers.  To know the oil is hot enough to cook the wontons you might want to dip a small amount of the wrappers in the oil.  If it bubbles up you know that the oil has reached cooking temperature.

Put the wonton wrappers in the cooking oil but don’t overcrowd them.  6 to 8 might be enough.  It should only take 3-4 minutes per side when the wrappers are put in.  When they are golden brown on both sides they are done and should be removed.  You can put them on a plate which has a paper towel placed on it to absorb the extra oil.  Continue cooking the wrappers until they are all done. 

You can serve them to your guests along with a dipping sauce that you like.

Note:

Canola oil is used because it has a high smoke point.

Tongs or a slotted spoon or a spider spoon would be helpful.

You can make these ahead of time and store them in the fridge.  You can reheat them in the oven on a parchment paper-lined baking sheet in a few minutes.

Wonton wrappers are about 4 inches wide and are usually kept in the refrigerated produce section of grocery stores.

[askwhatsforlunch]

Honey and Pear Cake

A delightfully moist and light sponge, with the delicate and comforting taste of baked fruit, a slice (or two) this simply beautiful Honey and Pear Cake is a delicious weekend afternoon treat along a nice cuppa. It travels well too, so you can bring it to friends you’re spending an arvo with before they depart to a holiday in Tanzania... Happy Saturday!

Ingredients (6 to 8):

1 1/2 tablespoon unsalted butter

2 just ripe (Williams) Pears, rinsed

4 tablespoons pure local honey

1 3/4 cup plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 cup caster sugar

2 tablespoons demerara sugar

4 eggs

1/2 cup semi-skimmed milk

1/4 cup crème fraîche or sour cream

2 tablespoons Spiced Pear Liqueur

Preheat oven to 160°C/320°F. Butter a cm/” cake tin; set aside.

In a medium skillet, melt butter over a medium flame.

Halve and core pears, and add them to the skillet, cut-side down once the butter is just foaming. Cook, 5 minutes, then flip them on the other side, and drizzle generously, with two tablespoons honey. Cook, about 5 minutes more, until the pears are just softened, and their honey syrup just thickens.

Gently lift the pear halves from the skillet, and arrange them, cut-side down, at the bottom of the tin. Drizzle generously with their syrup and remaining honey. Set aside, to cool.

In a large bowl, combine flour, baking powder, bicarbonate of soda, salt, ground ginger, caster and demerara sugars. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding milk until just combined. Then, fold in crème fraîche and Spiced Pear Liqueur, until just blended.

Gently pour batter evenly over the pears and their honey syrup. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Serve Honey and Pear Cake warm or at room temperature, with a cup of tea or coffee.

[acutedigital]

Authentic Indian Spices - Spice Store Near Me | Wabhai

Discover the finest Indian spices at Wabhai, your trusted spice store near me. Experience authentic flavors and cultural richness delivered to your doorstep!

[sneakyguacamole]

Dumpling filling meatloaf with sweet potatoes and quickles

Via Hot Sheet. I appreciate this isn’t my most appetizing photo, but it really is delicious, especially with the bright quickles. 1/4 cup (60 ml) hoisin sauce 1 tbsp Chinese light soy sauce 1 tbsp honey 1 tsp ground ginger 1 tsp garlic powder 2 lbs (907 g) ground pork or dark meat turkey One 14-oz (397 g) package firm tofu, squeezed in cheesecloth and finely crumbled 1/2 cup (50 g) finely…

[leannacarr]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[wrighteric]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[santinoelliott]

Cakes - Easy Gingerbread Wedges A simple gingerbread recipe made from baking mix. A great last minute dessert!

[fieriframes]

[All spice, ground ginger, white pepper.]

[what-marsha-eats]

Apple Pie with Coffee-Cake Crumble

To represent New York, aka the Big Apple, Stacey Mei Yan Fong created two versions of her apple pie recipe -- a large traditional 10-inch pie as well as multiple individual pies. This recipe is from Fong's cookbook 50 Pies, 50 States.

Active time: 30 minutes Bake time: 1 hour Total time: 2 hours 30 min Makes: 10-inch pie

Ingredients All-Butter Crust, homemade or preferred store bought, rolled out, fit into a greased10-inch pie pan, crimped, and frozen

Filling 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 7 Granny Smith apples (about 1 pound), peeled, cored, and cubed 2 teaspoons lemon juice

Crumble topping 1 cup packed light brown sugar 2 cups all-purpose flour 2 teaspoons ground cinnamon

1/2 cup (1 stick) unsalted butter, softened

Directions

Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl. Stir to combine. Toss the cubed apples in the lemon juice and coat with the spice mixture. Set aside.

Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.

Fill and bake the pie: Preheat the oven to 375 F. Fill the crust with the filling and top with the crumble topping. Bake on a baking sheet on the center rack for 1 hour, rotating the pie 90 degrees every 15 minutes, until golden brown. Allow to cool for at least 1 hour before serving. Enjoy à la mode or with the strongest cup of coffee you've got while "New York, New York" blares loudly!

Version 2: Mini Apple Pies with Coffee-Cake Crumble

Active time: 3 hours Bake time: 6 hours Total time: 13 hours Makes: 150 3-inch mini pies

Ingredients Crust All-Butter Crust x 7, rolled out 1/4-inch thick and cut into 150 3-inch rounds, or preferred store bought crust

Filling 2 1/2 cups granulated sugar 2 1/2 cups packed light brown sugar 1 cup all-purpose flour 5 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground nutmeg 35 Granny Smith apples (about 5 pounds), peeled, cored, and diced 5 tablespoons lemon juice

Crumble topping 1 1/2 cups packed light brown sugar 1 1/2 cups all-purpose flour 1 1/2 tablespoons ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened

Directions

Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl and stir to combine. Toss the diced apples in the lemon juice and coat with the spice mixture. Set aside.

Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.

Fill and bake the pies: Preheat the oven to 375 F. Fit each cup of the muffin tin with a dough round. Fill each with about 1/4 cup filling and top with about 2 tablespoons crumble topping. Bake for 25 to 30 minutes, until golden brown.

Repeat until all dough, filling, and topping are used. Keep dough rounds in the fridge in between batches to keep them nice, cool, and workable. After baking, allow to cool for at least 1 hour before removing from muffin tin. Enjoy!

[wellsrachael]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[lilianroberts]

Canning and Preserving - Tudor Recipe for Ginger Beer I'm English, and this is a family recipe that is said to date back at least to the Tudor era. Use this conventional technique to create your own genuine ginger beer. Gather your supplies in advance, then take your time. It takes about two weeks to finish this.

[leslieknopeandco]

Side Dish - Easy Steak Marinade Recipe

This easy steak marinade is ready in a matter of minutes. Use with flank steak to then be grilled.

[ketovatrudiet]

Cookies - Chewy Ginger Cookies These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.