PEACHFRONT COOKS

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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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A Thicker Teriyaki Sauce for Basting

Note: This is an easy one but high in sugar and sodium so probably not the best choice for diet days.

Ingredients:

  • 1 cup soy sauce, light would be best
  • 1/2 cup sugar
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • small amount of vegetable oil -- I used walnut

Heat the oil, then saute the garlic and shallot until the shallot is clear. Never allow the garlic to burn. Pour in sugar and soy cause. Bring to a boil, stirring all the time. Adjust heat and keep stirring to keep sauce from boiling over. When it is as thick as you want it, it's ready.

 

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