796 giner recipes

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

A simple bread machine recipe that will have you making a scrumptious sourdough bread in no time!

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Caribbean-marinated grilled pork chops soaked in orange juice, lime, dark rum, and warm spices. Ziplock bag marinade, 12 minutes on the grill, island vibes on your plate.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Entertain those guests you're having over for dinner tonight with this delicious side dish that's really easy to make.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.

Lemon teriyaki glazed chicken simmers boneless thighs in a homemade sauce of lemon juice, soy sauce, brown sugar, garlic, and ginger. One skillet, 30 minutes, served over rice.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.