(Grandma H.)
1 cup Soy Sauce
1 cup Vegetable Oil
2 cups Sprite
Chicken strips
Mix equal parts of soy sauce, oil, and sprite and marinade chicken for 3-4 hours or overnight. Grill and enjoy!
Showing posts with label Sauces Gravies and Marinades. Show all posts
Showing posts with label Sauces Gravies and Marinades. Show all posts
Monday, June 2, 2008
Thursday, May 31, 2007
Strawberry Sauce
(Better Homes and Gardens)
3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)
In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
Serves well with the Coeur À La Crème Hearts
Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.
3 cups fresh or frozen strawberries (or raspberries)
1/3 cup sugar
1 teaspoon cornstarch
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Repeat with remaining berries. (You should have about ½ cup puree from each 1½ cups berries.)
In a medium saucepan stir together sugar and cornstarch. Add berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
Serves well with the Coeur À La Crème Hearts
Raspberry Sauce: Prepare as above, except substitute raspberries for the strawberries and press berries through a fine-mesh sieve; discard seeds.
Sunday, May 27, 2007
Anything Gravy
(Oma J.)
Olive oil or butter
1 medium onion
Mushrooms
Water
3 Tablespoons flour
Beef or chicken bouillon
Sour cream
In olive oil or butter sauté onion until tender about 15-20 minutes. You may also add mushrooms with/onions and sauté.
Take ¼ cup cold water in a mug and add 3 Tablespoons flour and smooth with fork until very smooth no lumps. Set Aside.
Remove onions from pan. Measure 2 cups hot water and add 2 or 3 teaspoons of beef or chicken bouillon until dissolved. Add the bouillon mix to the pan that the onions were in and slowly with a whisk stir in the flour mixture until it is smooth and thickens. It has to come to a boil before it will thicken. (If any lumps use a strainer and return to pan).
When it is as thick as you want it return the onions and or mushrooms to pan and simmer. Before serving add ¼ to ½ cup sour cream and blend with whisk slowly. Do not boil again.
Olive oil or butter
1 medium onion
Mushrooms
Water
3 Tablespoons flour
Beef or chicken bouillon
Sour cream
In olive oil or butter sauté onion until tender about 15-20 minutes. You may also add mushrooms with/onions and sauté.
Take ¼ cup cold water in a mug and add 3 Tablespoons flour and smooth with fork until very smooth no lumps. Set Aside.
Remove onions from pan. Measure 2 cups hot water and add 2 or 3 teaspoons of beef or chicken bouillon until dissolved. Add the bouillon mix to the pan that the onions were in and slowly with a whisk stir in the flour mixture until it is smooth and thickens. It has to come to a boil before it will thicken. (If any lumps use a strainer and return to pan).
When it is as thick as you want it return the onions and or mushrooms to pan and simmer. Before serving add ¼ to ½ cup sour cream and blend with whisk slowly. Do not boil again.
Oma's Spaghetti Sauce
(Oma J.)
2 Tablespoons olive oil
Onion, 2-3 rings chopped
3 garlic cloves, sliced
2 cans whole peeled tomatoes, 28 ounces each
3 cans tomato paste, 6 ounces each
½ teaspoon basil
½ teaspoon oregano
Garlic salt (or garlic powder)
Pepper
3 teaspoons sugar
Add oil in pan on medium low. Add onion and garlic into the pot and cook about 5 minutes. Blend whole tomatoes in blender and add to pot along with the paste.
Add basil, oregano, garlic salt, and a little salt and pepper. Stir with spoon until very smooth. Add sugar (sometimes tomatoes are not very sweet) taste sauce to see if it is bitter. If so, then add more sugar, about 2 teaspoons and stir. Let sauce simmer with a lid cracked about an hour and half, stirring occasionally.
Meatballs: Sprinkle the meat with a little salt and pepper, then put into frying pan on medium low. Cook about 20 minutes with cover on, check often. After they are through cooking add them to the sauce. When you add the meatballs cook sauce another 30 minutes.
2 Tablespoons olive oil
Onion, 2-3 rings chopped
3 garlic cloves, sliced
2 cans whole peeled tomatoes, 28 ounces each
3 cans tomato paste, 6 ounces each
½ teaspoon basil
½ teaspoon oregano
Garlic salt (or garlic powder)
Pepper
3 teaspoons sugar
Add oil in pan on medium low. Add onion and garlic into the pot and cook about 5 minutes. Blend whole tomatoes in blender and add to pot along with the paste.
Add basil, oregano, garlic salt, and a little salt and pepper. Stir with spoon until very smooth. Add sugar (sometimes tomatoes are not very sweet) taste sauce to see if it is bitter. If so, then add more sugar, about 2 teaspoons and stir. Let sauce simmer with a lid cracked about an hour and half, stirring occasionally.
Meatballs: Sprinkle the meat with a little salt and pepper, then put into frying pan on medium low. Cook about 20 minutes with cover on, check often. After they are through cooking add them to the sauce. When you add the meatballs cook sauce another 30 minutes.
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