Tuesday, December 15, 2009

Mr. Yoshida's Original Gourmet Sweet & Savory Sauce

Although this recipe does not taste exactly like what you buy in the store, it is a tasty Asian-style sauce that's easy to whip up when you don't or can't have the real thing. It is very sweet. Next time I make it I might try cutting down on the sugar a little.

Mr. Yoshida's Original Gourmet Sweet & Savory Sauce

Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet

2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey

Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

Yields 5 cups.

Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.

Source: http://www.recipelink.com/mf/14/29777
Internet Address: http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj

Breakfast Sausage

I found this recipe on allrecipes.com, and it makes really good sausage. I like lots of spices in my sausage, so it tastes best when I use rounded measurements. You can use just about any kind of ground meat you would like. If you use low-fat meat, add a little oil (olive, safflower, etc. - something healthy) so the sausage is not dry (maybe a tablespoon or two).

Breakfast Sausage

Categories: Breakfast, Chicken, Freezer Recipes, Ground Beef or Turkey, Healthy & Light, Low Iodine Diet, Pork & Ham, Turkey

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.

Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Freeze raw or cooked. If freezing cooked be careful not to overcook before freezing.

Use non-iodized salt and any type of LID-safe ground meat that you would like. Make sure to use REAL brown sugar, not granulated sugar with molasses added to it.

Source: allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Breakfast-Sausage/Detail.aspx?washelp=1&rid=1104364#1104364
Ratings: 7 - Very Good

Hash Brown Casserole

Hash Brown Casserole

Categories: Breakfast, Casseroles, Eggs & Cheese, Pork & Ham, Vegetables

8 ounces lowfat cheddar cheese -- grated
6 large eggs -- well beaten
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen shredded hash brown potatoes
1 medium onion -- chopped
1 small green pepper -- chopped
10 slices bacon -- cooked and chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, green pepper, and bacon; mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.

For an 8x8 casserole: 8 ounces cooked LID-safe chicken sausage (try this recipe for Breakfast Sausage), 1/4 medium onion -- chopped, 1/4 medium green pepper -- chopped, 4 medium mushrooms -- chopped, 8 large egg whites -- well beaten, 1/2 cup chicken broth (no-salt or homemade), 1 teaspoon non-iodized salt, 1/2 teaspoon black pepper, 25 ounces frozen shredded hash brown potatoes. Follow cooking directions above.

Source: Carnation Evaporated Milk label
Ratings: 7 - Very Good

JEN'S NOTES: I had to cook this for about 75 minutes to get it done. Make sure it is cooked through before pulling it out of the oven.

Overnight Apple Cinnamon French Toast

Easy, delicious, make-ahead french toast.

Overnight Apple Cinnamon French Toast

Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit

3/4 cup butter -- melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 21 oz cans apple pie filling
1 loaf french bread -- cut in 1" cubes
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.

Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

PREPARATION: Freeze the components separately in labelled freezer bags,
TO SERVE: Thaw. Bake according to directions above.

Source: www.allrecipes.com
Internet Address: http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx

NOTES : The original recipe says, after refrigerating overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.

JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.