Peel the sweet potatoes and cut them into 1.5\" chunks.
Drain one can of pineapple.
Peel and coarsely chop the onion.
Cut the kielbasa into 2 inch pieces.
Load into a 6qt crock pot sweet potatoes first, onions next, pineapple chunks and the juice from one can after that, then kielbasa on top.
Pour Mr. Yoshida's evenly over the food.
Cook for 3 hours on high and then another 3-4 hours on low.
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.
Brown chicken in a small amount of oil.
Add Yoshida sauce; cover with lid and simmer until chicken is tender.
Remove chicken to a plate.
Add 1 cup raw rice to Yoshida sauce, plus water.
Put chicken on top of this, cover with lid and simmer about 25 minutes, until rice is done.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. ...
Preheat an outdoor grill for high heat and lightly oil the grate.
Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. ...
Soak wooden skewers for about an hour.
Cut flank steak into half inch strips going with the grain. They will be long so you can cut those in half.
Put cut up flank into a bowl or reseal able plastic freezer bag; add marinade and let soak about an hour or two.
Skewer meat.
You can also add vegetables or peppers to any extra skewers. Spray vegetables with a little oil.
Preheat grill on medium heat.
Cook for about 8-10 minutes on each side or until they get good grill marks. I always taste test them. :P be sure to let them cool ...
Place ingredients on skewers in the following order:
shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
Place kabobs in a 9\"X11\" pan; pour 1/2 cup Mr.
Yoshida's sauce over kabobs.
Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
Baste kabobs with remaining 1/2 cup sauce while grilling.
ade best by following the recipe to the letter. Make other
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine ground chicken and pineapple in a large bowl; season with salt and black pepper. Mix jalapeno pepper, pressed garlic, and 2 tablespoons teriyaki sauce into the chicken mixture. Continue mixing with your hands until evenly combined.
Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side, basting the burgers with remaining 3 tablespoons teriyaki sauce. An instant-read thermometer inserted into the ...
Brown meaty chicken pieces in butter with sliced onion and minced garlic.
Place browned chicken and onions in pressure cooker.
Dump remaining ingredients over chicken.
Heat on high until pressure cooker top starts to rock, then reduce heat to medium-high.
Cook for 15 minutes.
(Can also be simmered on the stovetop.) Serve over rice with sauce.
Preheat oven to 350\u00b0F.
In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
Pour in batter evenly into the pan.
Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may ...
In large skillet or a wok, heat oil over high heat.
Add chicken and stir-fry, until meat is firm and white (about 5 minutes).
Add pineapple and green pepper; stir-fry for 1 minute. Stir in pineapple juice and Yoshida's sauces.
Simmer for 2 minutes and garnish with sesame seed.
Serves 4.
Serve with rice.
of the bottle of Yoshida's. Squeeze all the air
f the chopping for this recipe, but your patience will be
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.