GINGER SCALLION SAUCE
Steps:
- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
MEATLOAF WITH GINGER AND SCALLIONS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a nonstick skillet. Add scallions, garlic and chestnuts. Cook briefly till wilted. Set aside.
- Place the beef and the turkey in a mixing bowl. Add the scallion mixture, ginger, coriander, bread crumbs, soy sauce, egg, sherry and pepper. Blend well with your hands, taking care not to overmix.
- Divide the mixture into 4 equal portions and place into 4 individual 1 1/2-cup souffle dishes. Smooth over the tops.
- Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around the loaves.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 2 grams, TransFat 0 grams
CUCUMBER AND CILANTRO RAITA
When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.
Provided by Nigella Lawson
Categories easy, quick, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 6 grams
ROAST CHICKEN WITH SCALLION, GINGER, AND LIME
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
- Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.
- Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.
GINGER AND SCALLION RAITA
Number Of Ingredients 8
Steps:
- In a serving bowl, mix together the yogurt, ginger, scallions, sugar, and salt. Garnish with paprika and mint, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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