Veggie Quiche

 

Salad Dressing Mix bulk

 So see Sachiko Salad Dressing

Most oil and vinegar dressings say the ratio is 3 oil, 1 vinegar

Sachikos is almost the exact opposite

Test #1 - going with 50-50
started with 
1 cup oil

1 cup vinegar

1/2 cup sweet

1/2 cup lemon juice

Whiz with immersion blender

add 2 tsp mustard

season with 1/2 tsp each of paprika, salt, oregano garlic granules, celery seed

made several batches like this.

sugar varied with syrup, white sugar and no sugar

reduced the seasoning in the later batches, (thought there was too much salt)

early batches seemed to separate after a while- I think it was  the lemon juice

only put lemon in the first 2 or 3 batches

Seemed to stay emulsified better after that.

Carrot Salad Dressing by Sachiko

 Original
3 Tbsp Vinegar
1 Tbsp Oil

1 Tbsp Sugar

Salt and Pepper to taste

4 litre recipe

2.8 L vinegar

750 ml Oil

570 ml sugar

1 Tbsp salt

1/2 Tbsp pepper

doctored 4 L

700 ml Sesame vinegar

550 ml lemon juice (real lemon8

1200 ml vinegar

500 ml oil

250 ml sesame oil

520 ml syrup from Camp

Teriyaki Sauce

 Teriyaki Sauce

Ingredients

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

1 tablespoon honey, or more to taste

½ teaspoon ground ginger

¼ teaspoon garlic powder

2 tablespoons cornstarch

¼ cup cold water

Chicken and Black Beans

 INGREDIENTS

3 tablespoons olive oil

1pinch crushed red pepper flakes

1large onion

4 -5 cloves garlic, chopped

4 boneless skinless chicken breasts, cut into strips

2 teaspoons oregano, separated

2 teaspoons ground cumin, separated

2 (16 ounce) cans black beans, undrained

1 (4 ounce) jar sliced pimientos

salt & pepper

3 tablespoons balsamic vinegar

3 cups chicken broth

1 1⁄2 cups white rice

DIRECTIONS

In a large pan, heat olive oil and add red pepper flakes.

Add onion and garlic, and cook until onion is tender.

Increase heat, add chicken, stirring until cooked.

Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.

Add black beans, pimentos, remaining spices, and balsamic vinegar.

Blend and simmer uncovered for 30 minutes, re-seasoning if needed.

While beans are simmering, bring broth to boil in a pan, add rice.

Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.

Serve bean mixture over rice. 

Loaded Cabbage Casserole

 Ingredients

3 tablespoons unsalted butter, divided 

1/2 small head green cabbage, shredded (about 8 cups)

2 tablespoons chopped garlic

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup sour cream

3/4 cup shredded sharp Cheddar cheese, divided

1/4 cup chopped cooked bacon

1 tablespoon chopped fresh chives

Directions

Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add cabbage and garlic; cook, stirring often, until the cabbage is just tender, 6 to 8 minutes. Transfer the cabbage mixture to the prepared baking dish. Do not wipe the skillet.

Melt the remaining 2 tablespoons butter in the same skillet. Add flour; cook, whisking constantly, until smooth and thick, about 1 minute. Stir in milk, salt and pepper; cook, whisking often, until thickened, about 3 minutes. Remove from heat; whisk in sour cream and 1/2 cup Cheddar until melted and smooth. Pour the sauce over the cabbage; toss to combine. Sprinkle with the remaining 1/4 cup Cheddar.

Bake until the cabbage is tender and the cheese is melted, about 20 minutes. Top with chopped turkey or chicken Bacon, Simulated Bacon Bits, or chopped Stripples and chives.

Roasted Greek Potatoes - Lemon Greek Roasted Potatoes

 

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Published on

05/12/2023 21:35

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