Tuesday, August 14, 2007

today's lunch menu...

Baked chicken with teriyaki sauce
Stir fry vegetables with oriental sauce

Teriyaki Sauce (makes 6 servings)
1/2 C soy sauce 3 T. dry mustard
1/4 C veg. oil 3 T. honey
1 c. sugar (white) 6 cloves of garlic (3 tsp. minced)
Whip together to marinate or cook up a batch and save to use later...
Oriental Sauce
1/3 cup soy sauce 1 garlic clove (I tsp.minced)
2 T. brown sugar 2 T. water
1 t. ground ginger slivered almonds (optional)
This is yummy for stir fry veggies...

And just because we are going Asian...

Sweet and Sour Sauce
1/4 cup pineapple juice
1/4 cup white vinegar
4 tbsp brown sugar
2 tbsp ketchup
1 tsp. corn starch
1/4 tsp SRIRACHA hot chili sauce (Asian hot sauce) I use my own hot sauce
Mix ingredients in a saucepan and stir - cook to a boil - cool - serve.

Crab Rangoon
1 - 6 oz pkg. of imitation crab meat
1 - 16 oz pkg. of cream cheese
1/4 C. minced or chopped onion
1/4 C. minced or chopped green onions
1 tsp. garlic powder
1 tsp. black pepper
To prepare let cream cheese set at room temp. to soften
Mix and stir all the ingredients together in one bowl, try to break up the crab well.
Spoon a tablespoon of the cream mixture on the the center of a won ton.
You will have to adjust the amount you use depending on the size of the won ton.
Fold and shape your crab Rangoon and as soon as you are finished you should
place in the freezer for about 15 minutes. Preheat a deep fat fryer to 350 degrees.
Take crab Rangoon from freezer and fry until they are golden brown remove and
place on a paper towel.

We made these last Christmas and they were delicious!
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