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Photo of: Asian Ginger Dressing

Asian Ginger Dressing

Submitted by: Dieter Weber
Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe. 

Teriyaki Marinade with Ginger and Garlic

Submitted by: R.T. Dowling
This simple sauce is perfect for grilling, and works equally well with chicken or beef. Feel free to use less garlic if you're not a big garlic fan. 

Sesame Ginger Sauce

Submitted by: DPIEKARA
A great dipping sauce for chicken that combines soy sauce, Dijon mustard, sesame oil, and ginger. 

Photo of: Ginger Dipping Sauce

Ginger Dipping Sauce

Submitted by: Susan
This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak. 

Fish and Things Teriyaki Marinade

Submitted by: Jill Lopez
This is a very very good teriyaki marinade. It's good for chicken, steaks, fish and making beef jerky. 

Photo of: Grilled Asian Ginger Pork Chops

Grilled Asian Ginger Pork Chops

Submitted by: Lakmini Ebbinghaus
Ginger, garlic, and orange give these grilled chops lots of unique flavour. They can also be put in the oven and broiled. 

Photo of: Rib Eye Steaks with a Soy and Ginger Marinade

Rib Eye Steaks with a Soy and Ginger Marinade

Submitted by: William Anatooskin
Marinade ingredients also include maple syrup, beer, garlic, dry mustard, and sesame oil. Meat should be marinated for at least an hour. Overnight is better. 

Photo of: Teriyaki Sauce and Marinade

Teriyaki Sauce and Marinade

Submitted by: Celeste
Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA
This traditional Japanese teriyaki sauce recipe just might be the best you've ever had! 

Korean Marinade

Submitted by: Curlie
This is a great marinade for beef short ribs, chicken, or steak. Serve with steamed rice, beer, and kim chee. 

Tangy Ginger Lime Salad Dressing

Submitted by: Sara
This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice. 
 
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