Soy Sauce Substitute Recipe

What to use instead of soy sauce if you avoid it for health reasons
or if you simply just want to make your own?

There’s really no great substitute for the salty, sweet, tart and meaty tastes that a really good soy sauce has.
This is the closest I have gotten to a good substitute and it can be used as you would real soy sauce:

Soy Sauce Substitute RecipeSoy sauce substitute recipe

This will take about 10 minutes to make and yield 2/3 of a cup

1 cup of no-salt-added or low sodium store-bought beef stock

2 tsp of cider vinegar

2 Tbsp of balsamic vinegar

1 Tbsp plus 1 tsp of cooking molasses

A couple of pinches of white pepper, garlic powder and ground ginger

salt to taste (optional)

Place all the ingredients except the salt in a small saucepan.
Bring the mixture to a gentle simmer, and let it simmer until it is reduced to about 2/3 of a cup.
Season with salt, if you desire, or leave it as a low-salt condiment.
Store the sauce tightly covered and refrigerated up to 10 days.

Shake before using.

This sauce also makes a great “stir-fry” sauce if you thicken it with a little corn starch or arrowroot.

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Worcestershire Sauce Recipe

Worcestershire Sauce Recipe

The hardest part about this recipe is spelling Worcestershire (what would I be without spell check:) ) Worcestershire Sauce Recipe
The fact that a sauce that is so delicious has to be so hard to spell is a big faux pas in my humble opinion

This is going to be really easy and it will take 10 minutes to make and you will have about 1 cup of sauce
The great thing about making your own sauce is that you can add or retract from it. If you want it sweeter add more honey or molasses. Spicier, add more chili powder (or similar spice that you like) . Saltier, just add more soy sauce.
Want it more sour, add more vinegar.

This is the way I like mine, but feel free to experiment as you please, nothing bad is going to happen, it’s only 1 cup or sauce 🙂

Instead of the staple ingredient anchovies, we are going to use fish sauce

Worcestershire Sauce Recipe

1/2 cup apple cider vinegar
1/8 cup soy sauce
1/8 cup molasses
2 tbsp honey
1 tbsp fish sauce
1 tsp pepper
1 tsp onion powder
1 clove garlic
1/4 tsp cinnamon or ground clove
1/2 tsp chili powder
1/2 tsp ground ginger
Juice from 1/2 lime

In a saucepan, mix all the ingredients together and bring to a boil.
Reduce the heat and let it simmer for about 10 minutes.
Remove the saucepan from heat and pour the sauce into a blender.
Blend until it becomes smooth.
Can be stored in the refrigerator -covered- for up to 1 month.

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Easter Ham With Rhubarb Sauce

Easter Ham with Rhubarb Sauce


1 (4 pound) boneless, fully cooked ham, boneless

Easter Ham with Rhubarb Sauce

Easter Ham with Rhubarb Sauce

3 cups fresh rhubarb or 1 (16 ounce) package frozen cut rhubarb

1 1/4 cups granulated sugar

1/3 cup orange juice

2 teaspoons grated orange peel

3/4 teaspoon dry mustard

1 cinnamon stick



Do not preheat oven.

Place ham, straight from the refrigerator, on a rack in a shallow roasting pan.

Add 1/2 cup water.

Insert an ovenproof meat thermometer into the thickest part of the ham.

Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.

Roast at 325 degrees F until thermometer registers 135 degrees F, about 19-23 minutes per pound.

Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan.

Bring to a boil.

Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.

Remove cinnamon stick.

Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time.

Remove ham when meat thermometer registers 135 degrees F.

Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140 degrees F.

Serve remaining sauce with ham.

Makes 2 1/4 cups sauce.


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Shrimp Pot Pie with Lemon Dill Crust

Shrimp Pot Pie with Lemon Dill Crust


Shrimp Pot Pied with Lemon Dill Crust

Shrimp Pot Pied with Lemon Dill Crust

2 tablespoons butter

1 clove garlic, minced

1/3 cup white wine

2 (15 ounce) cans mixed vegetables, drained; reserve liquid from one can

2 tablespoons cornstarch

2 tablespoons cold water

1 (16 ounce) package frozen, cooked, jumbo

shrimp, peeled and deveined



1 egg, beaten

1/2 cup milk

1 cup baking mix

1 teaspoon dill weed

1 teaspoon fresh lemon zest



Preheat oven to 400 degrees F.

Melt butter in large skillet.

Add garlic and cook over medium-high heat.

Stir in wine and reserved liquid from mixed vegetables.

In small bowl, blend cornstarch with water.

Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens.

Remove from heat.

Add vegetables and shrimp to skillet and stir to combine.

Pour into a greased 2-quart casserole.

To make topping: In small bowl, combine egg and milk.

Add baking mix, dill and lemon zest; stir with fork until blended.

Pour topping over shrimp/vegetable mixture.

Bake for 30 to 40 minutes, or until heated through and crust is golden.


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Serves 4 to 6.

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