Sauce:
¼ C butter
¼ C flour
2 C chicken broth
1 10 oz can cream of chicken soup
1 12 oz can chicken
light sprinkle of season salt
4 C cooked rice
Toppings:
Shredded cheddar cheese
Shredded sweetened coconut
Diced celery
Chopped tomatoes
Chow mein noodles
Pineapple tidbits
Chopped nuts
Sliced green onions
Melt butter in saucepan over medium heat; whisk in flour and cook 1 min. Add broth and whisk to combine; cook and stir until thickened. Stir in soup, then add canned chicken (add juice in can) and stir gently. Thin with more broth, if needed. Add season salt to taste (don’t overdo it). Serve over cooked rice and add desired toppings.
Showing posts with label sauce and marinade. Show all posts
Showing posts with label sauce and marinade. Show all posts
Basic Teriyaki Sauce
5 C. Shoyo sauce
8 C. sugar (4 C. brown, 4 C. white)
½ C. fresh minced garlic
½ C. fresh minced ginger
¼ C. Mirin (may use dry cooking sherry)
2 T. powdered onion or sliced green onion
Mix until well blended. Can heat on stove to warm just enough to dissolve sugar.
I received this recipe from the former owner of Bamboo Hut restaurant.
8 C. sugar (4 C. brown, 4 C. white)
½ C. fresh minced garlic
½ C. fresh minced ginger
¼ C. Mirin (may use dry cooking sherry)
2 T. powdered onion or sliced green onion
Mix until well blended. Can heat on stove to warm just enough to dissolve sugar.
I received this recipe from the former owner of Bamboo Hut restaurant.
Chili Sauce
8 quarts Roma tomatoes, peeled & chopped
4 C. chopped white onions
5 T. mustard seed
4 C. chopped green peppers
4 C. apple cider vinegar
2 T. celery seed
¼ C. salt
1 T. ground cloves
1 T. ground cinnamon
2 cloves garlic (if desired)
4 C. sugar
Coarsely grind all vegetables & add all ingredients except sugar. Cook for about 3 hours on med. heat or lower, until desired consistency. (If using Roma tomatoes, you need to cook only for about 1-1 ½ hours.) Watch carefully & stir frequently so it doesn’t scorch.
Note: Stir in sugar after mixture has cooked down to the desired consistency. Then let it sit for a short time for the sugar to thoroughly mix in with the sauce. By not adding the sugar while it is cooking helps keep it from scorching.
Another note: do not cook in aluminum containers.
Process in water bath for 20 min.
Makes about 22 pints.
4 C. chopped white onions
5 T. mustard seed
4 C. chopped green peppers
4 C. apple cider vinegar
2 T. celery seed
¼ C. salt
1 T. ground cloves
1 T. ground cinnamon
2 cloves garlic (if desired)
4 C. sugar
Coarsely grind all vegetables & add all ingredients except sugar. Cook for about 3 hours on med. heat or lower, until desired consistency. (If using Roma tomatoes, you need to cook only for about 1-1 ½ hours.) Watch carefully & stir frequently so it doesn’t scorch.
Note: Stir in sugar after mixture has cooked down to the desired consistency. Then let it sit for a short time for the sugar to thoroughly mix in with the sauce. By not adding the sugar while it is cooking helps keep it from scorching.
Another note: do not cook in aluminum containers.
Process in water bath for 20 min.
Makes about 22 pints.
Roasted Tomato Sauce
3 lbs. tomatoes
1 med. onion, sliced ¼ in. thick
2 carrots, sliced in ¼ in. thick rounds
Salt & pepper
4 cloves garlic
½ t. dried thyme
2 T. olive oil
Preheat oven to 425°. Core tomatoes & cut in half. Add garlic, carrots, onions, thyme & toss with olive oil and salt & pepper. Place tomatoes cut side down. Roast until tender, 45 min. to an hour. Using tongs or fingers, peel the tomato skins off & discard. Transfer mixture, including juices, to a blender or food processor. Pulse several times, until chunky. Can be refrigerated up to 1 week or frozen up to 3 months.
Makes 4 ½ C.
1 med. onion, sliced ¼ in. thick
2 carrots, sliced in ¼ in. thick rounds
Salt & pepper
4 cloves garlic
½ t. dried thyme
2 T. olive oil
Preheat oven to 425°. Core tomatoes & cut in half. Add garlic, carrots, onions, thyme & toss with olive oil and salt & pepper. Place tomatoes cut side down. Roast until tender, 45 min. to an hour. Using tongs or fingers, peel the tomato skins off & discard. Transfer mixture, including juices, to a blender or food processor. Pulse several times, until chunky. Can be refrigerated up to 1 week or frozen up to 3 months.
Makes 4 ½ C.
Teriyaki Marinade
¼ C. soy sauce
3 T. canola oil
2 T. ketchup
1 T. white vinegar
¼ t. pepper
2 t. minced garlic
Mix well. Add 1-2 lbs. raw meat (chicken is yummy!) & marinate overnight or the morning of your evening barbeque.
3 T. canola oil
2 T. ketchup
1 T. white vinegar
¼ t. pepper
2 t. minced garlic
Mix well. Add 1-2 lbs. raw meat (chicken is yummy!) & marinate overnight or the morning of your evening barbeque.
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