Ginger Lime Melon Balls Recipes
ALMOND AND GINGER MATZO BALLS
Make and share this Almond and Ginger Matzo Balls recipe from Food.com.
Provided by TishT
Categories Grains
Time P1DT1h15m
Yield 16 balls
Number Of Ingredients 10
Steps:
- Place margarine in medium bowl.
- Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
- Whisk in eggs and ginger ale; stir in matzo meal.
- Cover and chill 1 day.
- Bring large pot of salted water to boil; add fresh ginger.
- Drop batter onto sheet of foil in 16 equal mounds.
- Using wet hands, shape mounds into smooth balls and drop into boiling water.
- Cover pot tightly.
- Reduce heat to medium.
- Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
- Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
- *Can be made 2 days ahead.
- Cover and refrigerate.
- Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.
Nutrition Facts : Calories 93.4, Fat 5.8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 201.1, Carbohydrate 7.5, Fiber 0.6, Sugar 0.9, Protein 3
GINGER BALLS
Make and share this Ginger Balls recipe from Food.com.
Provided by Broke Guy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine liquids in a glass.
- Garnish with cherries.
Nutrition Facts :
MELON SALAD WITH GINGER DRESSING
With a hint of honey, the cool, creamy dressing complements the colorful melon and tender chicken. Family and friends will be happy to see it on your table again and again.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing.
Nutrition Facts : Calories 282 calories, Fat 19g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 11g protein.
MELON COMPOTE
Categories Fruit Dessert Quick & Easy Low Sodium Melon Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.
DRUNKEN MELON BALLS
These are a great ending to a light summer meal. The rum really gives the fruit a nice flavor. ***This needs to be refrigerated one hour before serving.***
Provided by Sherrybeth
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place the melon balls in a large bowl which can be refrigerated.
- Dissolve the sugar in the rum and add the lemon juice.
- Pour the liquid mixture over the melon balls and toss lightly to coat.
- Sprinkle with lemon and lime zest.
- Place in the refrigerator for one hour before serving.
- Toss again slightly before serving.
Nutrition Facts : Calories 131.2, Fat 0.2, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 16.9, Fiber 1.1, Sugar 15.4, Protein 1
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MELON SALAD WITH LIME-GINGER SYRUP RECIPE | HEALTH.COM
2013-05-17 Directions. Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate. Bring sugar, 1/3 cup water and ginger to a boil in a …
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- Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate.
- Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled.
- When ready to serve, spoon melon balls into 4 bowls. Strain syrup and spoon 1 Tbsp. over each bowl. Garnish with more mint, if desired.
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2013-05-09 Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate. Advertisement. Step 2. Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice.
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