Directions:

Whisk together GAMMS Original, and applesauce in a small bowl; set aside.
Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

Directions:

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Shake bottle and add GAMMS Original to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

Directions:

In a large resealable bag, combine the apple juice, maple syrup, GAMMS Original, onion and garlic. Remove 1/2 cup of the mixture and set aside in a separate bowl for basting. Place the salmon fillets in the bag and seal. Refrigerate, turning occasionally for 3 hours to marinate.
Preheat a grill for high heat. Lightly oil the grate.
Place fish fillets on the grill and discard the bag with the marinade. Grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade.

Indoor Broiling Instructions:

Broil salmon 4-in. from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently.

Directions:

Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, vegetable juice, GAMMS Original, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Directions:

Boil peeled potatoes until they are tender enough to be mashed. Add milk and cheddar cheese if you like or butter and salt and pepper.  Put to the side and keep warm.
Cook beef or turkey over medium heat and season with CeCe’s Rub until fully cooked. Drain meat and return to heat.
Add  frozen vegetables and GAMM’’S Original  stirring the mixed vegetables, meat and GAMM’S until  mixed well together ; simmer over medium heat  until the liquid reduces down.
Place cooked mixture into a casserole dish spread throughout the dish and let set for five minutes.
Spread mashed potatoes on the meat and place in the oven at 350 degrees until potatoes have a brown crust.