Easy Ginger Cookie Truffles have three ingredients in them. THREE! And they taste out of this world delicious. … [Read more...]
Ham and Pea Fried Rice
Ham and Pea Fried Rice is quick and easy. It’s made with leftover ham which is a great way to use leftover ham to make a fun meal for your family. … [Read more...]
Ginger and Thyme–Brined Pork Loin
Ginger and Thyme–Brined Pork Loin Cooking Light APRIL 2009 So, after weeks and weeks of planning, DF and DSM FINALLY came for dinner this weekend. I saw this recipe on the myrecipes site and thought it would be perfect. Of course I couldn't find the ginger preserves. Didn't even think I would and had resolved myself to just using orange marmalade. It was flavorful, but didn't have as much thyme flavor as I thought it would. I think I would make a casting sauce out of more of the … [Read more...]
Double Ginger Cupcakes with Lemon Glaze
Double Ginger Cupcakes with Lemon Glaze Cooking Light, December 2008 So, I've had these on the list to make for a couple of months now. I LOVE gingerbread ANYTHING!! So, when I saw these I just had to make them. I didn't make the icing. I'm not a huge fan of icing and prefer my cupcakes nekkid. O M G these are delicious!! They're are gingery and very moist!! They DO NOT need icing or frosting. However, if you must, I'd make a cream cheese type icing instead of the lemon stuff in the … [Read more...]
Garlic and Ginger Rice (Com Gung Tuong)
Garlic and Ginger Rice (Com Gung Tuong) Cooking Light, August 2004 This was the perfect side dish to the Hoisin Pork Tenderloin. I think I would add more ginger, though. It didn't have enough ginger flavor to suite me. I sauteed the garlic and ginger and dumped it in the rice cooker with brown rice instead of basmati rice. The short grain brown rice needs more liquid than the long grain brown and the white basmati. Knife Cutting board Measuring cups and spoons Small nonstick … [Read more...]
Ginger-Lime Swordfish
Ginger-Lime Swordfish Cooking Light, January 2002 Holy COW this was limey! I would cut the juice and the rind and add WAY more ginger. The sauce was VERY strong. Cutting board Knife Measuring cups and spoons Microplane grater Boiler pan (we used the toaster oven) Spatula … [Read more...]