Get the latest Ginger recipes from Group Recipes. http://www.grouprecipes.com/tag/ginger Rich mushroom scented broth, flavorful pork meatballs and crunchy cabbage. http://www.grouprecipes.com/54247/pork-meatball-soup-with-mushrooms-and-cabbage.html A spicy rolled biscuit type snack with ginger and cherries sort of like rum balls. http://www.grouprecipes.com/54037/red-rubies.html This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs. Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. From Petrina Verma Sarkar, Your Guide to Indian Food. http://www.grouprecipes.com/53875/the-magic-spice---garam-masala.html "Poussin", French for unfledged chicken or spring chick, owes its tenderness to its young age and fast growth. Just over three weeks of age at processing, and with a dressed weight of approximately 12 to 20 oz. for a whole-body, eviscerated bird, these happy little chickens are free to roam about in comfortable heated barns, in their own natural social clusters. The young Poussins have complete freedom to eat and drink at will. This combined with their young age allows Poussin to be of extremely tender, light meat, while delicately textured and flavored character.In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in. http://www.grouprecipes.com/53868/chicken-in-a-hot-red-sauce.html SAUCY MAPLE COUNTRY STYLE RIBS IN THE CROCK POT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984. http://www.grouprecipes.com/53688/saucy-maple-country-style-ribs.html A low fat version of a Cuban rice pudding. I Love the flavors of coconut, and ginger together http://www.grouprecipes.com/53606/cuban-coconut-rice-pudding.html A fool is a traditional British dessert of stewed fruit swirled with whipped cream. Here, low-fat yogurt replaces some of the whipped cream. Since plums vary considerably in sweetness, start with the lower amount of sugar or sweetener and add more after tasting, if desired. From Eating Well http://www.grouprecipes.com/53232/plum-fool.html I have not made this. It is a recipe that my friend Beth gave me which she says is unbeatable and comes from her grandmother. It sounds good. Let me know if you make it. http://www.grouprecipes.com/53216/fruit-and-vegetable-curry.html TERIYAKI PORK IN THE CROCK POT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bevin Estate in Dallas, Texas in 1990. http://www.grouprecipes.com/53423/teriyaki-pork-in-the-crock-pot.html Adapted from Baking Bites, who says: "These are easy to put together and, because the recipe is both low-fat and fairly small, you don’t have to have any guilt about keeping them around the house. They’ll stay fresh for several days when stored in an air-tight container." http://www.grouprecipes.com/52875/banana-oatmeal-cookies.html