HOT GINGER TODDY
Steps:
- Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.
- 1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
- 2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week.
SPICY GINGER CHILI NOODLES
Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
- Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
- Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
- Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
- Garnish with sliced scallions and sriracha to taste.
GINGER HONEY DRUNK CHILI
My unique chili recipe starts each bite with a somewhat-sweet ginger overtone which then melds into a full bodied chile spice. This recipe is the stove-top version but it can easily be done in slow cooker as well (starting with step 4).
Provided by George R
Categories Chili Without Beans
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
- Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
- Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
- Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
- Pour in dark beer, tequila, and chicken broth; bring to a boil.
- Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
- Stir grated ginger into the chili about 15 minutes before serving.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 35.2 g, Cholesterol 76.2 mg, Fat 19.6 g, Fiber 4.7 g, Protein 22.8 g, SaturatedFat 7.5 g, Sodium 953.9 mg, Sugar 26.3 g
GINGER HONEY GLAZE
Make and share this Ginger Honey Glaze recipe from Food.com.
Provided by Happy Harry 2
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in saucepan.
- Over medium-high heat, bring to a boil; stir constantly.
- When glaze reaches the boiling point, remove from heat.
SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE
Provided by Michael Lomonaco
Categories Duck Ginger Poultry Sauté Quick & Easy Dinner Hot Pepper Honey Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.
GINGER HONEY DRUNK CHILI
My unique chili recipe starts each bite with a somewhat-sweet ginger overtone which then melds into a full bodied chile spice. This recipe is the stove-top version but it can easily be done in slow cooker as well (starting with step 4).
Provided by George R
Categories Chili Without Beans
Time 1h25m
Yield 12
Number Of Ingredients 25
Steps:
- Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes.
- Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes.
- Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot.
- Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes.
- Pour in dark beer, tequila, and chicken broth; bring to a boil.
- Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours.
- Stir grated ginger into the chili about 15 minutes before serving.
Nutrition Facts : Calories 411.8 calories, Carbohydrate 35.2 g, Cholesterol 76.2 mg, Fat 19.6 g, Fiber 4.7 g, Protein 22.8 g, SaturatedFat 7.5 g, Sodium 953.9 mg, Sugar 26.3 g
LEMON GINGER INFUSED HONEY
Try in hot tea and then make it iced. Add it to sangria. Coat a roasted chicken or fish at the end of cooking. Yes you can use any cirtus of choice.
Provided by Rita1652
Categories Sauces
Time 25m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Place honey in a double boiler with hot water in bottom.
- Add lemon zest and ginger.
- Bring water to a boil, and bring mixture to 185°F and keep at 185°F for 10 minutes.
- Remove from heat and let stand 10 minutes. Strain while still warm.
- Place in sterilized jars and cap.
Nutrition Facts : Calories 64.5, Sodium 0.9, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
THUNDERER
Steps:
- To make the Honey Árbol Ginger Syrup: Put the honey and water in a blender and stir until the honey dissolves. Add the ginger and chile and blend on high speed until the ginger is pulverized. Strain through a chinois or cheesecloth and discard the solids. Let the syrup cool to room temperature. Transfer to a small jar or bottle and refrigerate for up to 1 month.
- To make the cocktail: Combine the cocktail ingredients in a shaker. Fill the shaker with ice cubes, cover, and shake hard for 7 seconds. Use a Hawthorne strainer to strain the cocktail into a coupe glass. Garnish with the chile de árbol slices.
SEARED DUCK BREAST WITH CHILI, HONEY, & GINGER GLAZE
I love duck but haven't tried that many recipes for it because it's expensive and usually only available here during the holidays. I found this one in Bon Appetit and it has several rave reviews. Hope to try this next time I find some duck.
Provided by lazyme
Categories Duck Breasts
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
- Season the duck breasts with salt and pepper.
- Heat a saute pan over medium heat for 1 minute before adding the breasts, skin side down.
- Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
- When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
- Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
- Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
- This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
- Add a tablespoon or two of reserved duck fat.
- Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
- Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare.
- They can be sliced lengthwise or cross-wise and several slices placed on each plate.
- Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
- If you desire, drizzle some around the duck breasts on the serving dish.
Nutrition Facts : Calories 194.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 108.8, Sodium 69.6, Carbohydrate 8.4, Fiber 0.6, Sugar 6.8, Protein 20
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