Veronicas Teriyaki Sauce Fondue Dip Andor Marinade Food

VERONICA'S TERIYAKI SAUCE, FONDUE DIP AND/OR MARINADE

Steps:

• Combine all the ingredients together and mix well until the sugar is dissolved.

TERIYAKI BEEF STIR-FRY OR MARINADE

Steps:

• Mix all ingredients together for the marinade.
• Cut the beef into one inch strips and add to the marinade.
• Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
• To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
• Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
• Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
• Add the beef, mixing well to blend all the flavors and ingredients.
• If you want, you can add some more of the marinade with the beef.
• Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
• It went great with a bottle of Cabernet Shiraz Merlot red wine.
• Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
• If you don't mind the salty flavor, you can add more for your taste.

VERONICA'S SOUR CREAM HORSERADISH FONDUE DIP

Steps:

• Combine all ingredients in a small bowl and mix well.

BEAN FONDUE DIP

Steps:

• Mix the ingredients together, reserving 1 cup shredded cheese.
• Spread into a 1-½ qt baking dish.
• Sprinkle with the reserved cheese.
• Bake uncovered 25-30 minutes at 350' till bubbly and cheese melts.
• Serve hot with your favorite brand of tortilla chips.

CHEESE FONDUE DIP

Steps:

• Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
• Keep warm in a fondue pot or refrigerate and reheat.

FONDUE DIPPING SAUCES

Steps:

• Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
• Add remaining ingredients and mix.
• Chill a few hours or overnight to blend flavors.
• Serve at room temperature.
• Dill Sauce: Combine all ingredients.
• Chill several hours or overnight.
• Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
• Add soy sauce, water,& Sake.
• Bring to a boil over medium heat.
• Combine brown sugar and cornstarch.
• Stir into Sake mixture.
• Heat& stir until thickened.
• Serve at room temperature or warm.

VERENIKA

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

VERONICA'S WASABI CREAM SAUCE FOR FONDUE

Steps:

• Mix the wasabi powder and water until smooth.
• Add the sour cream and chives/green onions.
• Mix well.
• Taste and add salt if desired.