Recipes Included On This Page Japanese Pickled Ginger Julienned Carrots and Zucchini Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Japanese Pickled Ginger Recipe By : DiB for Recipezaar.com Serving Size : Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups peeled gingerroot -- sliced into 2 x 1/8-inch slivers 1 1/4 cups rice vinegar 1 teaspoon honey 1 teaspoon red miso 1. Soak ginger slivers in ice water, covered for 12 hours. 2. Drain. 3. In a small stainless or enamel saucepan combine vinegar, honey and miso. 4. Bring to a boil. 5. Pack drained ginger into 2 half pint jars. 6. Pour hot liquid over ginger, leaving 1/2 inch head space. 7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. 8. See altitude chart for higher altitudes. S(Formatted by Chupa): "09.28.04" Yield : "2 half-pints" NOTES : This is a great condiment for sushi or sashimi. Contributed to the FareShare Gazette by Chupababi; 20 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julienned Carrots and Zucchini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb. Carrots, scraped and julienned 2 small Zucchini, peel on and julienned 1/8 cup Brown Sugar 2 Tbsp. Butter 1 1/2 Tbsp. White Wine Vinegar Salt and White Pepper, to taste Place vegetables you have tossed together in an 8" by 8" glass baking dish. Micro-wave 3 minutes covered at high, turning 1/4 turn half way through cooking time. Drain vegetables as dry as you can. Sprinkle with brown sugar and salt and pepper you have mixed together. Sprinkle the vinegar over top of this mixture. Drizzle with melted butter evenly over top of dish. Micro-wave 2 more minutes, at high, turning 1/4 turn after 1 minute, covered. Serves 4 as a side Contributed to the FareShare Gazette by Patty 01 October 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 6g Fat (72.9% calories from fat); trace Protein; 5g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 1 Fat; 1/2 Other Carbohydrates.

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