St. Patrick's Day: Irish Ginger Snaps | Submitted By: Linda G.

1 cup white sugar1 egg1/4 teaspoon salt3/4 cup shortening2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon ground cloves1 teaspoon ground ginger1 teaspoon ground cinnamonPreheat oven to 350 degrees F (175 degrees C). Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes. Amount Per Serving  Calories: 87 | Total Fat: 4.5g | Cholesterol: 6mg

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Reviewed on Nov. 22, 2008 by JENZA    So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe "dictated" per se....so I have a wheat allergy, so spelt flour instead, I used 1/2 cup BUTTER, I made up a basic royal icing of 1 c icing sugar, 1 egg white and some vanilla and threw it all over the cookies like in the pic because it looks just so nice and just to make things even more different, I rolled half of mine in sugar, ran off, grabbed a bag of ground almonds, rolled most of the remainder in that and then just for fun I rolled 3 in coconut. So far I've only tasted the almond ones and they are MOST excellent. The rest are in the oven, I'll let you know how they taste when the time comes. Thanks:D Was this review helpful? [ YES ]
10 users found this review helpful So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe... Reviewed on Jul. 17, 2008 by Ruth    I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-) Was this review helpful? [ YES ]
8 users found this review helpful I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and...

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Ginger Fruit Crisp

Ginger Fruit Crisp

on October 01, 2010
Recipe #438528

This trio of fresh fruits will have you coming back for more! From Pillsbury, this will be sure to warm you on cold fall and winter eves! Packed with lots of spice, nuts and oats, this will become a family favorite!

Serving Size: 1 (112 g)

Servings Per Recipe: 9

Amount Per Serving% Daily ValueCalories 224.9 Calories from Fat 9140%Total Fat 10.2 g15%Saturated Fat 4.6 g23%Monounsaturated Fat 3.6 g18%Polyunsaturated Fat 1.1 g5%Trans Fat 0.0 g0%Cholesterol 18.0 mg6%Sodium 119.8 mg4%Potassium 259.0 mg7%Magnesium 40.2 mg1%Total Carbohydrate 32.4 g10%Dietary Fiber 2.6 g10%Sugars 22.3 g89%Protein 3.2 g6%

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St. Patrick's Day: Irish Ginger Snaps | Submitted By: Linda G.

1 cup white sugar1 egg1/4 teaspoon salt3/4 cup shortening2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon ground cloves1 teaspoon ground ginger1 teaspoon ground cinnamonPreheat oven to 350 degrees F (175 degrees C). Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes. Amount Per Serving  Calories: 87 | Total Fat: 4.5g | Cholesterol: 6mg

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Reviewed on Nov. 22, 2008 by JENZA    So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe "dictated" per se....so I have a wheat allergy, so spelt flour instead, I used 1/2 cup BUTTER, I made up a basic royal icing of 1 c icing sugar, 1 egg white and some vanilla and threw it all over the cookies like in the pic because it looks just so nice and just to make things even more different, I rolled half of mine in sugar, ran off, grabbed a bag of ground almonds, rolled most of the remainder in that and then just for fun I rolled 3 in coconut. So far I've only tasted the almond ones and they are MOST excellent. The rest are in the oven, I'll let you know how they taste when the time comes. Thanks:D Was this review helpful? [ YES ]
10 users found this review helpful So far excellent! I'm a crazy Irish pastry chef so of course I didn't do them as the recipe... Reviewed on Jul. 17, 2008 by Ruth    I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-) Was this review helpful? [ YES ]
8 users found this review helpful I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and...

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Healthy Main Dish Recipes: Ginger Glazed Mahi Mahi | Submitted By: Diana Fairbanks

3 tablespoons honey3 tablespoons soy sauce3 tablespoons balsamic vinegar1 teaspoon grated fresh ginger root1 clove garlic, crushed or to taste2 teaspoons olive oil4 (6 ounce) mahi mahi filletssalt and pepper to taste1 tablespoon vegetable oilIn a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Amount Per Serving  Calories: 259 | Total Fat: 7g | Cholesterol: 124mg

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Reviewed on Oct. 20, 2007 by SUNSETINAZ    Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the ingredients. My adjustments to your already great sauce are for personal preference only: 2 T. balsamic vinegar, 2 t. freshly grated ginger, 1 t. fresh key/Mexican lime or Meyers lemon juice (sweeter than regular lime or lemon juice). As a variation, I add a smidgeon (1/8 t.+/-) of garlic/chili sauce (can be found in Asian food section of most grocery stores) because we enjoy a little heat. To highlight the fish, I usually serve it over a fluffy rice, flecked with bits of color such as minced cilantro, mint, or parsley, grated carrot or citrus peel and add a bright green veggie such as asparagus, green beans, or broccoli. Was this review helpful? [ YES ]
128 users found this review helpful Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the...

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