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Ingredients: 1/8 Cup(s) butter 1/2 Teaspoon(s) ground ginger 2 Pound(s) fresh baby carrot 1 Cup(s) water 1 27/625 Ounce(s) raisins 10 Ounce(s) apricot preserves, low-sugar Directions: Add carrots and water to medium saucepan; bring to the boil. Cover. Reduce Heat. Simmer 12 minutes or until carrots are just tender. Drain carrots. Transfer to bowl; cover and keep warm. In same saucepan combine preserves, butter and ginger. Cook over low heat, stirring frequently, 3 minutes or until preserves melt. Return carrots to pan; stir in raisins. Toss lightly to coat carrots. Cook over low heat 2 minutes or until heated through. Comments: 185 cal, 2g protein, 4.5g fat, 38g carb
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Remove two 1-inch by 3-inch strips of zest from the orange. Squeeze 1/3 cup orange juice into the workbowl of a food processor fitted with the metal blade. Add the ginger, garlic, soy sauce, and sesame oil, and Gala apricot cheesecake Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at mediu Pumpkin coconut ginger soup Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. 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