Ginger Sauce

¼ cup chopped onion

¼ cup soy sauce

1 clove garlic, minced

½ oz giner root (peeled and chopped)

½ lemon juiced (2 tablespoons)

Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until ginger and garlic have been pureed.  Chill before serving.

Hibachi Yum Yum Sauce

1-1/4 cup mayonnaise

1/4 cup            water

1 teaspoon tomato paste

1 tablespoon melted butter

1/2 teaspoon garlic powder

1 teaspoon sugar

1/4 teaspoon paprika

Dash cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

 

Caesar-Dressing

¼ c. ff egg replacer                            

basalmic vinegar to taste

Fresh lemon/lime juice to taste          

1 Tblsp Worcestershire sauce

1 Tblsp teriyaki sauce                        

1 Tblsp ff Parmesan cheese

1 tsp garlic powder                            

¼-1/2 tsp fresh ground black pepper

Mix all ingredients together, pour over crisps romaine lettuce with ff croutons.

 

Tzatziki Sauce

2  8 oz cantainers plain yogurt (drained in strainer for a couple hours)

2 cucumbers – peeled seeded and diced (salt and drain in colander a couple hours)

2 tbsp olive oil

1/2 lemon, juiced

Salt & Pepper to taste

1 tbsp chopped fresh dill

3 cloves garlic, peeled

In a food processor or blender combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.  Process until well combined.  Transfer to a separate dish, cover and refrigerate 1 hour.

Jack Daniel’s Meat Marinate

1/2 cup of soy sauce               

1 tablespoon of lemon juice               

Dash of tabasco sauce

Dash of ground ginger           

1 teaspoon of sugar                           

1/2 teaspoon of garlic powder

2 tablespoons of JD whiskey

Add meat and marinate at least 30 minutes.