Sweet and Sour Sauce

Trevor made this and it was amazing, he found the recipe online.

· 1/3 cup white or rice vinegar (Note: rice vinegar gives better results)

· 4 tablespoons brown sugar

· 1 tablespoon ketchup

· 1 teaspoon soy sauce

· 2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Taco Seasoning

1/4 cup chili powder

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp cumin

1 1/2 oregano

1/2 tsp paprika

1 tsp salt

1 tsp pepper

Mix all ingredients and store in an airtight container.

Haven't tried it yet but looks good and I am sure it will save me a lot of money:)

Strawberry Jam

8 cups small strawberries

4 cups sugar

juice of 2 lemons (6 Tablespoons of lemon squeeze)

1. Layer strawberries and sugar in a large bowl. (Make sure not to mix it just layer one after another you should layer it probably three to four times). Cover and leave overnight. (NOT in the fridge)

2. The next day, scrape the strawberries and their juice into a large, heavy pan. Add the lemon juice. Gradually bring to a boil over low heat, stirring until the sugar has dissolved. (Yes it said low heat it took FOREVER for my strawberries to get to boil it will take prob 30 min to get to that point this is where my patience got a little thin).

3. Boil steadily for 10-15 minutes, or until the jam registers 220 degrees Fahrenheit on a sugar thermometer. (I suggest to use the thermometer because it took a lot longer for my jam to get to 220 it took about another 10-15 min.)

4. Alternately test for setting by spooning a small amount of jam onto a chilled saucer. Chill for 3 minutes, then push the jam with your finger; if wrinkles form on the surface, it is ready. Cool for 10 minutes.

5. Pour the strawberry jam into warm sterilized jars, filling them right to the top. Cover and seal while the jam is still hot and label when the jars are cool. Serve with whatever you like. This jam can be stored in a cool dark place and should keep for up to one year.

Teriyaki Sauce

1 cup soy sauce

1/3 cup vinegar

1/2 cup brown sugar

1/2 cup ketchup

2 Tbsp oil if lean meat

1/8-1/4 tsp ground ginger

You can use this to marinade or use it to cook with just combine all ingredients.

Pineapple Sauce for Ham

1/2 cup brown sugar

1 1/2 tsp cornstarch

1/2 tsp dry mustard

1 cup crushed pineapple

Mix and cook until thick, stirring constantly.

Honey Butter

1/2 cup butter

1/4 tsp vanilla

1 egg yolk

1/2 cup honey

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Makes 1 cup.

Cranberry Sauce

1 lb. cranberries

2 cups sugar

apples

Wash and sort cranberries. (no soft ones) core apples-don't peel

Grind apples and cranberries. Add sugar. Let set in fridge for approx 3 days. Stir twice per day.

Chicken Curry

pasta (any kind you like I like to use rotini or penne)
Chicken cooked and diced
30 oz. cream of chicken
1 cup mayo
1/3 cup lemon juice
1/2 tsp curry
thin out with chicken broth

Preheat oven 375 degrees

Mix all ingredients except the veggies, pasta, and chicken.

In a 9*13 pan lay the pasta down first then the veggies of your choice then the chicken.

Next pour the sauce on top.

Cook for 30-40 min.

(With the last 5 min add cheese if desired)

Cranberry Sauce

12 oz. cranberries
1 cup white sugar
1 cup orange juice

Combine sugar and orange juice in a hot pan wait until the sugar is dissolved. Add the cranberries and stir then wait for the popping noise which will take about 10 min. Remove from heat and it will harden once it cools.

Easy Pesto

I liked this but it wasn't my favorite. I think it needed some Parmesan cheese.

1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Preheat oven 450 degrees. Place almonds on a cookie sheet and bake for 10 minutes or until lightly toasted.

In a food processor, combine all ingredients. Process until coarse paste is formed.

Enjoy!

Alfredo Sauce

1/2 cup butter
1 (8 oz) pkg cream cheese
2 tsp garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 tsp pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time whisking to smooth out the lumps. Stir in Parmesan cheese and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Dill Sauce

Combine:

1 cup plain yogurt
chopped fresh dill to taste (I like 1/4 cup)
2 Tbsp lemon juice
2 Cloves of garlic (minced)

Refrigerate and eat when desired!

Mustard Sauce Chicken Salad

First I cook the chicken and mustard sauce separately. After the chicken is cooked I mix the sauce and the chicken in the pan and cover for 5 min. Then it is ready to go. You could really put it with any type of lettuce. I used iceberg lettuce and then I put fat free croutons and cranberries on top. Don't be fooled the mustard sauce is very sweet tasting. This is a great healthy meal!
Mustard Sauce
¼ cup butter
2 Tbsp. flour - heaping
½ cup mustard
½ cup vinegar
1 ½ cup sugar
1 cup chicken broth

-Melt butter and then add the flour to make a rough
-Stir in remaining ingredients 
-Cook for 10 minutes stirring constantly.

I also eat this sauce with Ham on Thanksgiving.