Honeyed Pork Chops
Sauce for 6 pork chops,
3/ 4 inches thick, or boneless pork cutlets:
1/4 cup soy sauce
1 and 1/2 cup water
1 small onion, finely chopped
1/8 teaspoon pepper
1 Tablespoon ketchup
3 Tablespoon honey
1/4 teaspoon ground ginger
Brown chops or cutlets in a small amount of oil; place in a 13 x 9 x 2 inch baking pan. (Don't salt; soy sauce does the job.) Combine remaining ingredients. Pour over chops. Sprinkle with 1 Tablespoon sesame seeds. Cover baking pan and bake at 325 degrees for about 1 hour or until chops are tender.
Makes 6 servings.
Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts
June 5, 2020
April 26, 2019
Molasses Cookies
Granny's Molasses Cookies:
1 and 1/2 cups of oil
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
4 cups flour
Mix in order given. Batter works much better if chilled over night. Roll into 1 inch balls. Roll balls in granulated sugar. Bake at 375 Degrees for 8-10 minutes on an ungreased cookie sheet. Take off cookie sheet while still warm, or they may stick.
Enjoy!
1 and 1/2 cups of oil
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
4 cups flour
Mix in order given. Batter works much better if chilled over night. Roll into 1 inch balls. Roll balls in granulated sugar. Bake at 375 Degrees for 8-10 minutes on an ungreased cookie sheet. Take off cookie sheet while still warm, or they may stick.
Enjoy!
April 25, 2013
Crockpot Teriyaki Chicken
1 pound of boneless skinless chicken (more if you like)
1/4 cup of chicken stock or chicken broth
1/4 cup teriyaki sauce
1/4 cup soy sauce
2/3 cup brown sugar
1/4 tsp grated ginger
3 Garlic cloves
Sesame seeds
Remove as much fat as possible and put the chicken in the crock pot.
Mix every thing else together in a bowl before pouring over chicken.
Pour over the liquid and cook. I cooked overnight, 8 hours on low. If you let it cook on low just a bit longer it will start to fall apart when you stir the pot.
About 15 minutes before serving, add a tablespoon of sesame seeds.
1/4 cup of chicken stock or chicken broth
1/4 cup teriyaki sauce
1/4 cup soy sauce
2/3 cup brown sugar
1/4 tsp grated ginger
3 Garlic cloves
Sesame seeds
Remove as much fat as possible and put the chicken in the crock pot.
Mix every thing else together in a bowl before pouring over chicken.
Pour over the liquid and cook. I cooked overnight, 8 hours on low. If you let it cook on low just a bit longer it will start to fall apart when you stir the pot.
About 15 minutes before serving, add a tablespoon of sesame seeds.
June 27, 2012
Sweet Tangy Burgers
Mix together:
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2 minced small onion
1 clove garlic, minced
1/4 teaspoon ginger
1 teaspoon salt
1/2 teaspoon pepper
1/4 tsp ground nutmeg
Once well blended, mix in with 2 pounds ground chuck. Make 8 burgers about 1/2 inch thick and grill 4-7 minutes on each side.
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2 minced small onion
1 clove garlic, minced
1/4 teaspoon ginger
1 teaspoon salt
1/2 teaspoon pepper
1/4 tsp ground nutmeg
Once well blended, mix in with 2 pounds ground chuck. Make 8 burgers about 1/2 inch thick and grill 4-7 minutes on each side.
May 31, 2012
Teriyaki Steaks
Steaks on the grill are an easy enjoyable meal in the warmer months. At my house, i like a good Teriyaki steak. I usually make my own sauce/glaze which is far more tasty than the homemade Teriyaki sauce.
Depending on how many steaks you're making, adjust the basic ingredients to taste. Take about a 1/2 cup of soy sauce, heat in a small saucepan. Add to this three cloves of minced garlic. Then add a tablespoon and a half of minced garlic. mix that up over low heat. Next, add about a 1/4 cup of honey. Measurements do not have to be exact on this... some of us prefer more soy, or more garlic. once the honey has all been heated up blend in the other ingredients until it all combines well. you can then let this cool down.
This sauce is not really a marinade as there is no acid in it. So take your steaks out and cover with just a little soy sauce. Heat the grill to medium high while the steaks soak in a little soy.
What kind of steaks? Round steaks are really lean, but cook poorly over the grill. Chuck steaks will cook fine over the grill, but they are a little tough and very fatty. Sirloin steaks are a good choice on the grill, but my preference when i can is for a good ribeye steak, about 3/4 inch thick if possible. Porterhouse or Strip steaks are also good, but often can be pricey.
Once the grill is well heated, put your steaks on the grill, covering the top & sides with the Teriyaki sauce you made. I like a medium rare steak, so I'm going to cook it 6 minutes before flipping it. if you like your steak cooked more, you'll want to cook it a little longer. They even make a little themometer you can put in your steak that will help you determine how cooked it is without taking it off the grill.
When you turn the steaks, coat them again with the sauce. Another 6 minutes and the steak is done. you'll want to put a little foil over the steak and let it sit a minute or two to let the juices spread throughout the meat. Then slice and enjoy!
Depending on how many steaks you're making, adjust the basic ingredients to taste. Take about a 1/2 cup of soy sauce, heat in a small saucepan. Add to this three cloves of minced garlic. Then add a tablespoon and a half of minced garlic. mix that up over low heat. Next, add about a 1/4 cup of honey. Measurements do not have to be exact on this... some of us prefer more soy, or more garlic. once the honey has all been heated up blend in the other ingredients until it all combines well. you can then let this cool down.
This sauce is not really a marinade as there is no acid in it. So take your steaks out and cover with just a little soy sauce. Heat the grill to medium high while the steaks soak in a little soy.
What kind of steaks? Round steaks are really lean, but cook poorly over the grill. Chuck steaks will cook fine over the grill, but they are a little tough and very fatty. Sirloin steaks are a good choice on the grill, but my preference when i can is for a good ribeye steak, about 3/4 inch thick if possible. Porterhouse or Strip steaks are also good, but often can be pricey.
Once the grill is well heated, put your steaks on the grill, covering the top & sides with the Teriyaki sauce you made. I like a medium rare steak, so I'm going to cook it 6 minutes before flipping it. if you like your steak cooked more, you'll want to cook it a little longer. They even make a little themometer you can put in your steak that will help you determine how cooked it is without taking it off the grill.
When you turn the steaks, coat them again with the sauce. Another 6 minutes and the steak is done. you'll want to put a little foil over the steak and let it sit a minute or two to let the juices spread throughout the meat. Then slice and enjoy!
March 21, 2012
Meatball Curry
Ingredients:
1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour
in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender. Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender. Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more and serve over rice with parsely stirred into it. Makes 4 servings.
1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour
in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender. Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender. Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more and serve over rice with parsely stirred into it. Makes 4 servings.
February 15, 2012
Honey Chicken Teriyaki
Honeyed Chicken Teriyaki is excellent as an appetizer or as a entree for a bigger meal. Half the ingredients for 2 servings, or double the recipe for 8.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan over medium-high heat. to test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat. When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
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