Versatile~all purpose Teriyaki Sauce

I am not a fan of bottled or packaged teriyaki sauces.  They are either too sweet or kind of bitter, they just never seem to taste right to me.
Here is a recipe I have used for ages and adapted over the years to suit my families particular likes.  This recipe will keep for several weeks stored in your fridge.

TERIYAKI SAUCE

2 c. cool water

3/4 c. brown sugar

1/4 c. white sugar

2/3 c. soy sauce

1 tsp. crushed garlic from a jar (or about 2 tsp. powdered garlic)

1/2 tsp. crushed ginger from a jar

4 Tbsp. corn starch
1 Tbsp. sesame seeds (optional)

In a medium size mixing bowl combine all the ingredients and whisk together until sugar is dissolved. Make sure the corn starch has been very well mixed in.  Pour mix into a medium size stock pan, and bring to a boil over medium high heat, whisking constantly.  Allow the sauce to cook on a low boil until thickened.  The sauce naturally darkens as it heats.  Remove from the heat, and use with your favorite dishes, or as a dip for potstickers, eggrolls, and other yummy things. Stir in sesame seeds if desired. You can also add rice vinegar or sesame oil to change the flavors up.

I use this sauce (all the time) often when I need a quick meal.  I cook some rice in my rice steamer, throw some frozen cooked shrimp into a skillet with chopped green onions and frozen broccoli, add about 1/4 cup water, cover and cook for 5-6 minutes.  Remove the lid, add the teriyaki sauce, heat again and serve over the rice!  I do the same thing with leftover chicken too.  I love how quickly the meal can come together.  Give this recipe a try.

Sweet Mustard Sauce/Dip

This is truly one of the simplest recipe's I have, hands down.  It's also one of my favorites. This stuff is good. It's addicting.  Kids love it. Once you try it, you will be hooked!
Its a great dip to share or have on a buffet table with ham, and it is delish with pretzels.
And it is a MUST for Super Bowl Sunday Parties!

I know my ribbon is on upside down-what can I say? lol

SWEET MUSTARD DIP

1 (14 oz.) can sweetened condensed milk

1/4 c. prepared or ground mustard

3 Tbsp. prepared horseradish (optional)

1 Tbsp. Worcestershire sauce

In a medium size mixing bowl combine all ingredients and beat until smooth.  The mustard dip will thicken as it stands.  Store in the refrigerator.  Makes 1 1/2 cups.

Note:  To make the dip hot and zippy, use the ground mustard.  For a milder version use the prepared mustard, and omit the horseradish.

This past Christmas I made several batches and gave to friends and neighbors along with a cute bag of pretzels.  Such a fast and easy gift!

Linking up with:

Awesome Alfredo Sauce

  My oldest child Chase, is a HUGE Fettuccine Alfredo fan, but a very particular one...
He doesn't like bottled sauces, and he will only eat those prepared with real butter and cream.

Here is a recipe that he approves of!  Although it's not a recipe handed down yet, I think it will be in the years to come.  This is an original recipe from  Fred Wix ~ The Gabby Gourmet!!

ALFREDO SAUCE

1/2 c. Butter (no substitutions)

1 Tbsp. Flour

2 Tbsp. Dry White Wine or Sherry Wine

1 1/2 c. Heavy Whipping Cream

1 c. Freshly grated Parmesan Cheese

1/4 tsp. Freshly grated Nutmeg

1/4 tsp. Freshly ground Pepper
Fresh Parsley, chopped

Melt butter in a medium saucepan. Stir in flour until smooth. Cook, stirring constantly for 1 minutes.  Whisk in the wine, then slowly whisk in the cream and continue whisking until sauce is smooth and well incorporated.

Heat until sauce is almost simmering, add parmesan cheese, nutmeg, and pepper.
Pour over prepared noodles, sprinkle with parsley, toss, and enjoy!!