Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
ith 1/4 cup of Gourmet Sauce; shake bag to coat chicken
Slice sirloin into thin slices.
Put slices into a zip bag, add 1/2 cup Gourmet Sauce, shake bag to cover all sides of meat; refrigerate for 30 minutes.
Combine second 1/2 cup Gourmet Sauce with dissolved cornstarch; set aside.
Head oil in a large wok until hot.
Add steak and stir fry 3-4 minutes.
Add broccoli and stir fry for 2 minutes.
Stir in sauce and cornstarch mixture; cook until sauce thickens and boils.
Serve over rice.
Place the oil in the bottom of a saucepan.
Cook the diced tomatoes in saucepan on low heat.
Continually stir them.
Add pepper and salt early on in the cooking of the tomatoes.
When the tomatoes are nearly cooked add the dry sherry.
Now leave the tomatoes for 1 minute so that all the sherry is absorbed in the tomatoes.
Add the tomato sauce and stir in and then add the paprika.
Add the water slowly so that the thickness is what you desire.
Serve on top of steak or as part of a fancy dish.
Mix all ingredients together (amount of sauce can be increased or decreased, depending on desired flavor) and shape into balls. Bake at 250\u00b0 for 20 minutes, turning to bake evenly.
Drain and pour warm Yoshida's Zesty barbecue sauce or Yoshida's Sweet N Sour sauce over meatballs.
Dressing: Combine the sugar, vinegars, oil, salt& pepper and soy sauce and mix well.
Marinate the chicken in the gourmet sauce for a couple hours before adding to the salad.
Mix the rest of the ingredients together and add the chicken and dressing.
Don't add the ramen noodles until just before serving or they will lose their crunch.
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve.
Add Gourmet Sauce, olive oil, and crushed red pepper, stirring well.
Place chicken in a zip bag; pour marinade over chicken and shake bag.
Marinate in refrigerator for 30 minutes.
Heat grill to medium low.
Remove chicken from marinade and grill for 8-10 minutes on each side, or until juices run clear.
Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
Serve chicken with heated sauce.
In a medium bowl, combine beef, pepper, and 1/4 cup Gourmet Sauce.
Shape into 4 patties.
Grill burgers to desired doneness.
Grill pineapple rings then baste burgers and pineapple with remaining 1/4 cup sauce during last 1-2 minutes of grilling.
Place cheese on burgers, top each with a slice of pineapple and serve on a bun.
Preheat oven to 375\u00b0F.
In a large bowl, combine ground beef, bread crumbs, onions, beaten eggs, and 1/2 cup Gourmet Sauce.
Mix well.
In a 13\" X 9\" baking dish, firmly shape the meatloaf into 8\" X 4\".
Bake meatloaf for 45 minutes.
Top meatloaf with 1/2 cup sauce and continue baking for 15 minutes.
Let meatloaf cool for 10 minutes before slicing.
Heat oil in a medium wok over medium-high heat until hot.
Add peppers to wok and stir fry until tender-crisp, about 3 minutes.
Stir in Gourmet Sauce and cook until sauce boils, about 30 seconds.
Cut vegetables and chicken in bite sizes.
In a large frypan, heat oil and cook chicken and onions.
Add mushrooms.
Cover and simmer in juices.
Steam carrots and broccoli in microwave until done, about 3 1/2 minutes.
Vegetables should be slightly crisp. Add to chicken and add gourmet sauce.
Cover and simmer 10 minutes. Cook rice as instructed.
Serve chicken over rice.
Mix Yoshida's gourmet sauce, rum and a generous amount of rosemary (more or less to your desire).
Place flank steak in the marinade for at least an hour (can marinate longer), turning occasionally.
Grill until desired doneness.
For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
f I put the hot sauce through a blender and bring
In a saucepan blend hot drippings with flour (if you don't have 3 tablespoonfuls make up the difference with melted butter).
Add mustard, Worcestershire sauce, and salt; blend well.
Add consomme a small amount at a time, blending well after each addition.
Stir in wine.
Cook, stirring constantly, until thickened.
Cook slowly for 10 minutes.
Add green onions and continue cooking 5 minutes longer.
This makes appoximately 2 cups.
Microwave butter in glass bowl 1/2 to 1 minute or until softened.
Mix in dry milk, flour, bouillon, garlic salt, thyme and pepper.
Stir in sherry until mix is moistened and can be formed into a ball.
Shape dough into an 8-inch roll on waxed paper or plastic wrap.
Make indentations at 1-inch intervals, dividing roll into eighths.
Wrap tightly and store in refrigerator.
Yields 4 cups (8 recipes).
parsley, cilantro, Worcestershire sauce, soy sauce and hot sauce.
Whisk together until
edium-rare), basting liberally with sauce during the last few minutes