Honey Ginger Bites Recipes

HONEY GINGER GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
• Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

HONEY GINGER SHRIMP

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.

HONEY GINGER CHICKEN BITES

Steps:

• Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
• Add chicken; seal and toss to coat.
• Refrigerate at least 2 hours or overnight, turning occasionally.
• Preheat oven to 425°.
• Remove chicken from bag, reserving marinade.
• Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
• Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
• While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
• Remove from heat and pour glaze into a large bowl.
• Preheat broiler.
• Add chicken to glaze; toss well to coat.
• Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
• Sprinkle with sesame seeds, if desired.

HONEY-GINGER BITES

Steps:

• In small saucepan combine honey and butter; cook and stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature.
• In another bowl stir together flour, sugar, ginger, baking soda, and pepper; set aside. Stir egg into honey mixture. Gradually stir or knead in flour mixture. Cover; chill 1 hour or until easy to handle.
• Preheat oven to 350 degrees F. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2-inch pieces; place 1/2 inch apart in ungreased shallow baking pan.
• Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies (40 servings, 6 cookies per serving).
• Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.

GINGER HONEY

Steps:

• Place honey in a double boiler with hot water in bottom. Add ginger to honey.
• Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm. Place in sterilized jars and cap.

HONEY-GINGER CRUNCH

Steps:

• Heat oven to 250°F. Spray large roasting pan with cooking spray.
• In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
• Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.