Stuart Anderson’s Teriyaki Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Ethnic, Sauces | 1 | Servings |
INGREDIENTS
| 1/4 | c | Sesame seeds |
| 2 | c | Soy sauce |
| 3/4 | c | Sugar |
| 1 1/2 | T | Hot pepper sauce |
| 3/4 | t | Pepper |
| 1 | T | Garlic, minced |
| 1 | T | Ginger, minced |
| 1/4 | c | Asian sesame oil |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
| 1 | T | Brown sugar |
INSTRUCTIONS
fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit. Submitted By MICHAEL ORCHEKOWSKI MSG#: 1883 In a large bowl, toss together the onion, tomatoes, turkey, lettace, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1167
Calories From Fat: 155
Total Fat: 18.5g
Cholesterol: 0mg
Sodium: 17572mg
Potassium: 1227mg
Carbohydrates: 228.5g
Fiber: 9.2g
Sugar: 172.3g
Protein: 33.8g