738 butter finger recipes

Mughlai-style mixed vegetable curry with paneer, cream, pineapple, and golden raisins. A rich, mildly spiced North Indian dish that finishes with a sprinkle of fried nuts for royal-court flair.

Fresh vegetables and udon noodles are tossed with creamy, tangy and flavorful Asian peanut sauce that's made with peanut butter, soy sauce, rice vinegar, sesame oil and a little minced garlic, ginger. It's a wholesome yet delicious dish that's quick and easy to put together.

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Why order take-out, if you can whip up a delicious meal within about 20 minute. A quick, easy and tasty Chinese stir-fried veggies with spaghetti will ensure to make your tummy feel happy while satisfy your palate.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

Old-fashioned spice cake loaded with cinnamon, cloves, nutmeg, allspice, and ginger, plus chopped nuts and plump raisins baked into a tender loaf with a wooden-skewer-clean crumb.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Sauteed catfish dredged in thyme-flour, pan-fried golden, then plated under a sweet-tangy ginger peach sauce and toasted pecans. The Southern fish-fry tradition meets summer fruit in one elegant skillet dinner.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.