|Jeanne Jones Cooks for Life|
|by Jeanne Jones|
The author of the syndicated newspaper column, "Cook It Light," offers more than one hundred recipes for low-fat, low-calorie, low-sodium versions...
1 - 6 of 6 for yoshida sauce
Start rice first. ... pepper, carrot, chicken, sauce and the onions. ... your vegetable to see that they are still crunchy. Serve when chicken is done!
Place chicken in ... Drain fat. Pour sauce over pieces and ... more. Serve with Chinese fried rice. Note: Yoshida's sauce is at Costco, Uwajamaya's and QFC.
Spray pan with ... Add frozen vegetables and Yoshida's. Cook approximately 3 or 4 more minutes or until vegetables are crisp tender. Serve over hot rice.
Blanch, peel, quarter ... put the hot sauce through a blender ... but since it takes so much time and energy to make, it'll last a couple years at least!)
Marinate skinned chicken pieces or other meat for 12 to 24 hours. Barbecue or other methods.
Mix in large bowl. Put in pan and bake 1 hour. Remove from oven and slather top with ketchup. Return to oven and bake 40 minutes more. Enjoy.
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