1/2 cup bottled hidden valley ranch salad dressing

2 tablespoons buttermilk or whole milk

1 teaspoon prepared horseradish

1/2 teaspoon wasabi powder

1 drop green food coloring 

Combine all ingredients.  Refrigerate.

3/4   cup water

1/2   cup soy sauce

1     slice onion, quartered (1/4″ thick)

2     slices gingerroot, peeled, halved

2     cloves garlic, quartered

1/3   cup sugar

1/3   cup pineapple juice

2     tablespoons vinegar

1     tablespoon cornstarch

Combine 1/2 cup water with the soy sauce in a small saucepan over high heat.  Add the onion, ginger root, and garlic.  Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.  Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat.  Discard the vegetables.  Add the sugar, pineapple juice, and vinegar to the pan.  Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps.  Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat.  Continue to simmer until thickened.  Remove from heat and cool.  Can be stored in fridge for up to 2 weeks.

 4  Servings

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