Ginger Honey Recipes
GINGER HONEY TEA
Provided by Rachael Ray : Food Network
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.
WARM LEMON, HONEY, AND GINGER SOOTHER
This tangy infusion was inspired by a combination of Indian, Egyptian, and Costa Rican wisdom for soothing the common cold. Make a pot in the morning when you are not feeling well and drink throughout the day, reheating by the mugful as needed. My husband and I keep these ingredients on hand throughout the winter just because we like it. For children, add a splash of orange juice to cool it down.
Provided by LoveNCyprus
Categories Drinks Recipes Tea Hot
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture and stir well until honey is dissolved. Cover and let steep for 5 minutes. The ginger should sink to the bottom, but may be strained out while pouring into mug.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 8.1 mg, Sugar 17.4 g
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
GINGER HONEY
This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace
Provided by momaphet
Categories < 15 Mins
Time 11m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
- Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
GINGER HONEY GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.
HONEY-GINGER CHICKEN
This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it...so it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the side...you need something to help soak up all the yummy sauce!
Provided by AJsMOM
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
- Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
- Add chicken to hot pan, skin side down. Bake for 30 minutes.
- Turn pieces over and bake an additional 15 minutes.
- Whisk together honey, hot sauce, soy sauce.
- Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
- Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).
Nutrition Facts : Calories 635.2, Fat 31.4, SaturatedFat 10.8, Cholesterol 228.6, Sodium 1772.7, Carbohydrate 22.1, Fiber 0.4, Sugar 15.9, Protein 64
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