SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
HOMEMADE TERIYAKI SAUCE
Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.
Provided by 303lissy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 18m
Yield 8
Number Of Ingredients 8
Steps:
- Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 15.4 g, Fiber 0.2 g, Protein 0.9 g, Sodium 532 mg, Sugar 13 g
BODACIOUS BABY BACK RIBS
The secret to these baby backs is marinating them overnight (Recipe #293013), smoking them for 4 hours and baking them tightly covered in foil at 250* for 2 to 4 hours. You can serve with BBQ sauce, but I am a purist and like them just the way they are.
Provided by Secret Agent
Categories Pork
Time 18h
Yield 2 racks, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In zip baggies marinate the ribs in the teriyaki sauce overnight.
- Smoke using hickory chips for at least 4 hours.
- Wrap the racks in foil, tightly and place on a sheet pan covered with foil for easy clean up. Bake for 2 to 4 hours until very tender.
Nutrition Facts : Calories 121, Sodium 5519.5, Carbohydrate 23, Fiber 0.1, Sugar 18.8, Protein 8.5
LINDA'S FANTABULOUSLY EASY HONEY GLAZED CARROTS
DH loves these with anything I make for dinner. Fast and easy, politically incorrect, yummy and colorful on the plate! If you want to use any other flavor of jam or marmalade, go for it! Peach or lemon marmalade is very nice.
Provided by Secret Agent
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the carrots in the water with a pinch of salt and drain, until a knife comes out easily. Drain.
- Melt the butter in a skillet and add the carrots.
- Add the rest of the ingredients and cook on low heat until the sauce is as thick as you like it. .
Nutrition Facts : Calories 145.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 91.7, Carbohydrate 24.6, Fiber 1.9, Sugar 20.4, Protein 0.7
THE EASIEST TERIYAKI SAUCE
Make and share this The Easiest Teriyaki Sauce recipe from Food.com.
Provided by CoffeeMom
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix all the ingredients well.
- Store in a glass jar with a lid.
LINDA'S FANTABULOUSLY EASY BAKED ALASKA
Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite!
Provided by Secret Agent
Categories Frozen Desserts
Time 30m
Yield 4 Alaska's, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a parchment lined baking sheet in your freezer.
- Divide ice cream evenly on dessert cups so you have a big mound and put them on the baking sheet, freezing hard.
- Meanwhile, with your balloon attachment, beat egg whites until a little foamy and add the extract and cream of tartar. Continue beating until soft peaks form.
- Slowly add the superfine sugar and one packet of Splenda ( sorry, the recipe wizard would not let me add one packet of Splenda to the ingredient list -- if you don't have Splenda don't add any other artificial sweetener, just omit from the recipe).
- After adding the last of the sugar increase the speed of the mixer to full blast and turn off when stiff peaks form. Be careful not to beat the whites so hard that they separate.
- Divide the meringue evenly over the ice cream and 'frost' the Alaska's or pipe the meringue on decoratively using a large star tip. Be sure to let the meringue cover all of the ice cream and cake. You want them 'air tight'.
- Freeze everything until you are ready to serve.
- On serving day preheat the oven to 450°F When the oven is hot pop your tray of Alaska's into the oven until the meringue is golden brown, just a few minutes. Don't take your eyes off of them or the meringue may burn too much. You can also use a brulee torch to give the meringue some color.
- Serve with some fresh sliced strawberries sprinkled with toasted almonds along side the Alaska.
- This is so easy to make and I hope you enjoy it.
Nutrition Facts : Calories 1706.5, Fat 32.7, SaturatedFat 13.8, Cholesterol 528.5, Sodium 1297.4, Carbohydrate 323.5, Fiber 5, Sugar 206.3, Protein 34.4
MA'S EASY TERIYAKI SAUCE
Ma is my grandma she gave me this recipe. very easily makes more or less and i bet you have the ingridients
Provided by ICook4dannyPuddin
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- just mix together
- marinate meat with it before you cook it.
Nutrition Facts : Calories 75.7, Fat 0.1, Sodium 2015, Carbohydrate 15.9, Fiber 0.3, Sugar 14, Protein 3.9
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