RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2034
View Recipe |
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Recipe Name: |
Ginger Lemongrass Vinaigrette |
Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-30
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Course: |
Condiments |
Used in Baskets: |
No |
Base: |
Herbs/Spices |
Kosher: |
No |
Ethnicity: |
Asian |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.11
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0.75
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 4 Teaspoons lemongrass minced 2 Teaspoons ginger root grated 2 Teaspoons oil, sesame, dark
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Directions:
In a small bowl, whick together all of the ingredients except for the oils. Add the oils slowly, whisking. |
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Vanilla Scented Syrup
(Add to shopping list) :
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Directions:
Put the sugar, water and vanilla beans (if using) in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes. Stir occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly. |
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Nutrition per Serving: |
Calories: |
80 |
Total Carbs: |
0.8 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
9.0 |
Protein: |
0.04 |
Fiber: |
0.04 |
Sodium: |
0.18 |
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