Recipes
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Teriyaki Steak or Chicken Skews
PREPARATION: • 2 pounds flank steak or Chicken Breast sliced
Cut steak into strips cross grain serving pieces and trim excess fat. Skewer stake strips and place in a shallow baking dish Pour sauces over meat make sure meat is entirely covered. Let sit in the room temperature for 30 minutes or in the refrigerator if longer. 2. Remove steaks from marinade and retain marinade. 3. Place skews on heated grill and cook until desired doneness, a few minutes per side. 4. Remove steaks from grill when they've reach desired doneness
Ingredients
- 1 Cup wheat free soy sauce
- 1 Cup brown sugar
- 4 cloves of crushed garlic
- 3 Tablespoons grated ginger root
PREPARATION:
- Combine ingredients into medium
- Sauce pan. Bring to boil and simmer for 15 minutes.
Rice Cooker Cheesecake
Preparation:
1. In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
2. Add heavy cream in two parts, whisking well in between. In a separate bowl, whisk egg whites until firm peaks form
3. Add granulated sugar in three parts, whisking well in between.
4. Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
5. Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
6. Once cooked turn the cake out onto a plate, sprinkle with powder suger.
Ingredients
- • 1 cup cream cheese
- • 2 eggs
- • ¾ cup GF pancake mix
- • ⅔ cup heavy cream
- • 2 egg whites
- • ¼ cup granulated sugar
- • butter, melted
- • powdered sugar
- • Lemon juice … 1/2 tbsp
- • Blueberry pie filling
Pad thia
Preparation:
1.Place the noodles in a large bowl. Completely cover them with cold water and soak for 25-35 minutes, until slightly pliable. 2.In a separate bowl, mix the sauce ingredients together. Set aside. (If adding the peanut butter, it won't completing mix in until heated.)3.Generously salt and pepper the chicken pieces. Set a wok or large deep pan over medium heat and add the oil. Sauté the chicken until mostly cooked, 3-5 minutes.4.Stir in the garlic, green onions, and bean sprouts. Cook for 1-2 minutes. Push the ingredients to the sides, and scramble the eggs in the middle of pan until firm. Mix together.5.Drain the noodles well, then add the noodles and sauce. Stir gently to incorporate, cooking another 3-5 minutes, careful not to overcook the noodles Add 2-4 tablespoons water if needed. Serve warm topped with peanuts and cilantro
Ingredients
- For the Pasta:
- 1 pound boneless skinless chicken, cut into bite size pieces.
- 8 ounces pad Thai noodles (rice noodles)
- 2 tablespoons peanut oil or coconut oil
- 3 large eggs
- 6 green onions, chopped
- 2 cups mung bean sprouts
- 2 cloves garlic, minced
- For the Sauce:
- 1/4 cup brown sugar, packed
- 1/4 cup GFsoy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoons creamy peanut butter (optional)
- 3-5 teaspoons chile garlic sauce
For Decorations
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh graded carrots
- 1/3 cup peanuts, lightly chopped
- 1 lime sliced
PREPARATION: 1. Soak cedar plank in salted water for 1-2 hours, then drain.
2. Remove any remaining bones from salmon. Rinse the salmon under cold running water and pat dry with paper towels.
3. Generously season the salmon with salt and pepper. Some planks have direction on how hot to make the grill and how long to heat it. If you need to pre-head your plank prepare salmon on top of Foil so you can slide it onto the plank when ready.
4. Lay the salmon (skin-side down) on the cedar plank and squeeze lemon over the top and sides repeat with rice vinegar. Layer butter, lemon and dill on top of the Salmon
5.Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes.
1. Soak cedar plank in salted water for 1-2 hours, then drain. 2. Remove any remaining bones from salmon. Rinse the salmon under cold running water and pat dry with paper towels. 3. Generously season the salmon with salt and pepper. Some planks have direction on how hot to make the grill and how long to heat it. If you need to pre-head your plank prepare salmon on top of Foil so you can slide it onto the plank when ready. 4. Lay the salmon (skin-side down) on the cedar plank and squeeze lemon over the top and sides repeat with rice vinegar. Layer butter, lemon and dill on top of the Salmon5. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes.
Ingredients
- 1 cedar plank (6 by 14 inches)
- 2 salmon fillets (1 1/2 pounds total)
- ¼ Cup Nakano Seasoned Rice Vinegar
- 1-2 Lemons (cut in half or a whole one into slices)
- Fresh Dill
- ½ stick butter (sliced into about 10 pieces)
- Salt and freshly ground black pepper
dressing
- Olive oil … 2 tbsp
- Lemon juice … 1 tsp
- Soy sauce … 1 tbsp
- Salt and pepper
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