“Norlander’s Original Gluten-Free Marinated Grilled Chicken or Beef”

One - cup Gluten-Free Teriyaki or Mesquite Sauce.
Two - cups water.
Four - boneless chicken breasts or equal portion of Beef.
One - Quart size Zip-lock bag.

Mix one cup of Norlander’s Original Gluten-Free Teriyaki Sauce or Mesquite Sauce & Marinade Concentrate to two cups water, place mixture into a quart size zip-lock bag. Add four boneless chicken breasts, close bag and place it into your refrigerator to marinate for 24 to 36 hours, flipping the bag over every now and then. Then grill or bake. Enjoy!

“Norlander’s Original Gluten-Free Party Mix”

One - cube butter or ½ cup butter oil.
¾ cup of Gluten-Free Teriyaki or Mesquite Sauce Concentrate out of bottle.
7½ oz. – Gluten-Free Toasted corn cereal.
7½ oz. – Gluten-Free Toasted rice cereal.
2½ oz. – Gluten-Free Salted Pretzels.
2½ oz. – Gluten-Free roasted garlic chips.
6 oz. – Gluten-Free dry roasted peanuts.

Mix dry ingredients: toasted cereals, pretzels, peanuts, rye chips in a large bowl. Then set it aside.  Mix melted butter or butter oil with Norlander’s Original Teriyaki or Mesquite Marinade & Sauce Concentrate. Combine dry ingredients with the sauce mixture, mix very well, spread evenly on dehydrator trays.  Dehydrate for about 5 hours or until it’s dry. Enjoy!

“Norlander’s Original Gluten-Free Teriyaki or Mesquite Cream Cheese Party Dip”

8 oz. - Package of GF Cream Cheese or 8 oz. container of whipped cream cheese.
Two tablespoons of Norlander’s Original GF Teriyaki or Mesquite Sauce concentrate straight from the bottle.

Open and place Gluten-Free Cream Cheese in a serving bowl. Mix two to three tablespoons of Norlander’s Original Gluten-Free Teriyaki or Mesquite Sauce & Marinade Concentrate straight from the bottle with the cream cheese and mix very well. Can be used with Gluten-Free chips, crackers, or vegetables. Can also be used as a sandwich spread. Enjoy!

“Deb's Teriyaki Pizza”

Your favorite pizza dough.

Marinated chicken (with Norlander’s Original Teriyaki Sauce and Marinade Concentrate for 24 hrs.)

Pizza sauce add 1 Tbsp of Norlander's Original Teriyaki Sauce and Marinade Concentrate to it.

Graded Cheese.

Your Favorite Veggies.

Roll out your dough. Smother with Norlander's flavored pizza sauce. Place cooked marinated chicken on pizza anyway you want. Top with veggies and cheese. Cook in oven. Enjoy.

Debbie Clayton
Amarillo, Texas

Teriyaki Meatloaf

1 lb. extra-lean ground beef (96/4)
1/3c ketchup
1 TBSP + 2 tsp Nonreaders Teriyaki concentrate
1 large egg (beaten)
1/2 med. yellow onion - diced
4 generous dashes Worcestershire sauce
garlic salt to taste
4 slices potato bread - cubed

Thoroughly combine ketchup & teriyaki marinade.
Combine all ingredients EXCEPT bread; mix thoroughly (will be very wet)
Add bread; mix thoroughly but gently so bread remains cubed
Form into loaf and place in 8x8 or larger pan
Bake for about 1 hour or until done

Because I prefer a lower fat ground beef, the extra moisture in the recipe keeps the meatloaf juicy.  The teriyaki sauce adds just a hint of sweetness! 

We are trying the BBQ marinade tonight ... Thanks for a great product!

Leslie Dickinson
Aubrey, TX

“Island Kabobs”

1 pound of raw steak or chicken
1 bell pepper
1 onion
1 mango (peeled and sliced into 1” slices)
1 can of pineapple chunks

On skewers put small cut pieces of steak or chicken, bell pepper, onion, mango and pineapple. Spread on Norlander’s original Teriyaki Sauce and Marinade. BBQ until veggies and meat are cooked. (Serve over noodles or steamed rice if desired).

“Teriyaki Crock Pot Pleaser”

4-5 pieces of boneless chicken
3 carrots sliced
1 cup of raw broccoli
1 cup of shredded cabbage
In a crock pot add ½ jar of Norlander’s Original Teriyaki Sauce and Marinade.   Add 2 cups of water.   Add boneless chicken, carrots, cabbage and broccoli. Stir. Cover and cook on low 6-8 hours. Serve over steamed rice.

Janet & Ray Vanwhy
Albuquerque, New Mexico

“BBQ Chicken Kabobs”

Marinate chicken chunks in undiluted Teriyaki Sauce and Marinade Concentrate (for a really intense flavor) overnight.

Skewer meat alternating with chunks of:
Bellpeppers
Onions
Pineapple
Squash
Potato

Grill for a truly amazing dinner.  Use more concentrate for a great dipping sauce.

Kristi & Jeff Longwell
Las Cruces, New Mexico

“Mullin’s Teriyaki Salmon Filet”

Use about a tablespoon of Teriyaki Sauce & Marinade Concentrate for one salmon filet, marinated it for 24 hours, then baked it at 350 for 28 minutes. Man, was it good!

Pat Mullin
Amarillo, Texas

“Chinese Steak”
 
It includes marinating 2 lbs. of chuck steak or sirloin (cut up into small strips) in ½ cup of Teriyaki Sauce & Marinade Concentrate and ½ cup of water over night or if we're in a hurry, a couple of hours.

We cut up into chunks and set aside:

2-3 bell peppers (varied in colors)
2-3 small red tomatoes
½ of a small onion
1 can pineapple

Now we pan fry the beef and Teriyaki Sauce & Marinade Concentrate until browned. Then add the bell peppers and onions, cook for about 3 minutes.  Last, add the tomatoes and pineapple for about 2 minutes (just until warm). 

While this is all cooking, make desired about of rice to add with beef and vegetable mixture and enjoy, for this recipe size it's about 1 and a half cups of white long grain rice.

We do this same recipe with chicken and it still tastes fantastic. We also do a vegetarian variation of this recipe in which we exclude the meat and add pine nuts, more bell peppers, jalapeños (if you like it hotter), sugar snap peas, and any other stir fry vegetable desired. Instead of marinating the meat, in this recipe the vegetables would be marinated for a couple of hours.

Jeff & Mandy Barney
Oklahoma City, Oklahoma

“Mesquite Fajita Salad”

Cook chicken chunks on stove top with Mesquite sauce until chicken is no longer pink inside.  Place chicken on top of a bed of lettuce.  Add desired toppings to make your salad complete.  Suggested items are:  Cheese, Sour Cream, Guacamole, Olives, Crushed Tortilla Chips, Ranch Dressing, Green Chilies, Slivered Carrots, Sliced Celery and Cucumber.

Doug and Dawn Olson
Colorado Springs, CO

“Tater Tot Mesquite Casserole”

Fill the bottom of a 9x9 casserole dish with tater tots and bake as directed.  In the meantime, cook chicken chunks on stove top with Mesquite sauce until chicken is no longer pink inside.  Add a can of Cream of Mushroom soup and one cup sour cream to chicken.  Frozen vegetables can also be added to sauce (example: mixed veggies, corn, or peas).  Place the filling on top of the finished tater tots and top with grated cheddar cheese.  Heat in 350 oven for 5 – 10 minutes or until cheese is melted and casserole is heated through.

Doug and Dawn Olson
Colorado Springs, CO

“Creamy Mesquite Sauce”

Mix mesquite sauce with either mayonnaise or ranch dressing to make a creamy, delicious dipping sauce for French fries or chicken nuggets.

Doug and Dawn Olson
Colorado Springs, CO