2 tablespoon butter

1/2 cup ketchup

1/2 cup honey

1/3 cup frozen orange juice concentrate

2 tablespoon lemon juice

2 tablespoon soy sauce

1/2 teaspoon ground ginger

In a saucepan melt the butter. Add the rest of the ingredients. Bring it to a boil and simmer for 5 minutes. Cool and refrigerate until ready to use.

1/2 cup fresh lemon juice (about 2 lemons)

1/4 cup Thai fish sauce

1 tablespoon brown sugar

2 Thai, hot red, or serrano chiles, seeded and thinly sliced

1 small garlic clove, minced

1 teaspoon white sesame seeds

2 cloves garlic, minced

1 green onion, green and white parts, finely sliced

1 teaspoon infused green tea leaves, minced

1/4 cup teriyaki sauce

2 tablespoons lemon juice

1 teaspoon sesame oil

1 teaspoon thinly shredded fresh red chile pepper

 

Preheat the oven to 350°F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool.

Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using.

1/2 cup low-sodium soy sauce

1/4 cup rice vinegar

2 tablespoons minced fresh green onions

2 tablespoons fresh lemon juice

2 teaspoons dark sesame oil

4 large garlic cloves, minced

Combine all ingredients; stir well with a whisk. Cover; let stand at least 15 minutes before serving.

3/4   cup peanut butter, smooth or crunchy, your preference

1/2   cup teriyaki sauce

1/4   cup soy sauce

1/4   cup water

1     tablespoon hoisin sauce

2     tablespoons lime juice

1     tablespoon brown sugar

1/2   teaspoon garlic, diced

1/4   teaspoon ginger

1/8   teaspoon hot pepper flakes

Place all ingredients in microwave safe bowl.  Microwave for 30 seconds.  Stir well. 

 4  Servings