Ginger Dressing Food

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

CARROT-GINGER DRESSING

Steps:

• Pulse 1 chopped small carrot and 1/2 inch chopped peeled ginger in a food processor until finely chopped. Add 2 tablespoons rice wine vinegar, 1 tablespoon each toasted sesame oil and low-sodium soy sauce and a pinch of sugar; process until mostly smooth. Drizzle in 2 tablespoons water and pulse to combine; season with salt, pepper and more sugar, if necessary. Toss with salad greens.

CARROT GINGER DRESSING

Steps:

• Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
• Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

GINGER DRESSING

Steps:

• *Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy).
• Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds
• Store in the refrigerator for up to a month.
• To cook chicken in it:.
• Cut up your white chicken meat in strips.
• Fry in HOT oil until almost done.
• Add dressing (1/4 -1/2 cup depending on how much you're making).
• Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

CARROT GINGER DRESSING

Steps:

• Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
• Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

GINGER-LEMON DRESSING

Steps:

• In a small bowl, whisk together first three ingredients. Season with salt.