Teriyaki Marinade

1 c. soy sauce
1/2 c. cooking oil
1/4 c. light molasses (or any molasses)
1 tablespoon ground ginger
1 tablespoon dry mustard
4 cloves minced garlic

This is really good! My favorite way to use this is to marinade a tenderized flank steak in it overnight and then grill it to medium/medium rare the next evening. It seriously melts in your mouth. I am addicted to garlic, so sometimes I throw in a little extra

3 Tbs butter
1 1/2 lbs celery ribs, sliced
2 large onions, chopped
3 cloves garlic, chopped
3 Tbs flour
6 c chicken broth(reduced sodium)
1 bay leaf
1 c heavy cream
1 Tbs lemon juice
3-4 dashes hot sauce
salt
white pepper
celery leaves(for garnish)


In a large sauce pan, melt butter, add celery, onions, and garlic.
Cook over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaf, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.

__________________

bump

__________________

Amaretto Coffee Creamer
3/4 c non-dairy coffee creamer
1 tsp almond extract
1 tsp cinnamon
3/4 c powdered sugar


Bavarian Mint Coffee Creamer
3/4 c non-dairy coffee creamer
1/2 c cocoa
3/4 c powdered sugar
1/2 tsp peppermint extract

just blend all and add to coffee!

__________________

I found this on Food Network

Emeril's Essence
2 1/2 Tbl paprika
2 Tbl salt
2 Tbl garlic powder
1 Tbl pepper
1 Tbl onion powder
1 Tbl cayenne pepper
1 Tbl dried oregeno
1 Tbl dried thyme

Mix all together and store in airtight container. I use the glass baby food jars to store some of my spice blends in!

This is a Paula Deen recipe I found, I have tried the chicken blend and it is pretty good.

Rice-A-Roni

1 Tbl oil
1/2 pound vermicelli or spaghetti
1 cup long grain rice
1 small onion, chopped
1 tsp dried parsley
2 cups chicken or beef broth

Begin by placing the oil in a pot and breaking the pasta into 1/2-1 inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice,onion,parsley,and broth.
Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff with fork.

Thanks for posting this.I am going to try this and hopefully I will not be buying store bought taco seasoning mix any more

1 1/2 c instant dry milk
1 c sugar
1 c corn starch
1/2 tsp salt
Measure all ingredients into large bowl, blend well until thoroughly combined. Measure into 24 separate ziploc bags, placing 1/4c in each bag. Seal & Store.

To prepare pudding:
1/4 c mix
1 cup of milk
1 tsp vanilla

Combine all in saucepan, Stir over low heat until thickened.

4c all purpose flour
2 T baking powder
1 1/2 tsp salt
1 c shortening

Blend all ingredients until completed mixed. Transfer to sealed bag or container. Store up to 6 months.

1 c tomato sauce
2 T sugar
3 T vinegar
1/2 tsp salt

Mix thoroughly. Refridgerate unused portion.