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TANDOORI CHICKEN CHARBROILED |
INSTRUCTIONS:
Remove skin from your choices of chicken pieces. With a knife make a
few cuts on the chicken. Marinate 2 pounds of skinned chicken in 8
ounces of Tandoori Sauce and place it in the refrigerator for 4 to 6
hours. Light up your charcoal grill and grill the pieces of marinated
chicken turning frequently until done. For more tender chicken place
the charbroiled chicken in a pan and cover it with foil. Place the pan
in an oven and bake for 30 minutes at 350°F.
Enjoy the chicken with rice, bread or salad. |
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GRILLED
SALMON STEAKS
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Marinate a couple salmon
steaks with 4 ounces of Biryani Sauce and set it aside for 30
minutes. Add two tablespoons of shortening to a skillet and warm
it on medium for a couple of minutes or until hot. Grill the
marinated steaks from both sides until done. For more tender
steaks, cover the skillet with foil while you grill. The steaks
will become light brown as they cook.
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GRILLED
CHICKEN TENDERS
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INSTRUCTIONS:
Marinate 8 ounces of chicken tenders in 4
ounces of Tandoori Sauce and set it aside in a refrigerator for 30
minutes. Add two tablespoons of oil in a fry pan and heat it on
medium flame until hot. Add the marinated chicken tenders to the
hot oil and grill them for 3-5 minutes or until cooked. Sprinkle
one teaspoon of Instant Kabob Mix on the chicken. Stir and cook
for another minute and serve. TIPS:
You may sprinkle lemon or lemon juice to taste.
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NUTRITIOUS
YOGURT SALAD
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INSTRUCTIONS:
Dice
or chop your choice of vegetables such as squash, zucchini, cucumbers,
carrots, mushrooms, black olives, broccoli, cauliflower etc. Wash and
set aside. Add 4 tablespoons of Roast-It Sauce to 8 ounces of plain
Dannon yogurt. Mix the sauce with yogurt and add 8 ounces of diced
vegetables. Mix the vegetables with the yogurt sauce. Add salt and
pepper to taste. Your salad is ready to eat. For a sweeter taste, you
may add raisins or sugar.
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MOUTHWATERING ROAST CHICKEN DELIGHT |
INSTRUCTIONS:
Place your choice of skinless chicken pieces in a pan. Shake a bottle
of Roast-It Sauce and add 8 ounces of the sauce to 2 pounds of chicken.
Cover the pan tightly with foil and let the chicken marinate in the
refrigerator for a couple of hours. Preheat your oven to 400
°F
and bake the chicken for one and a half hours or until done. The pan
should be tightly covered with foil during the baking. Enjoy the roast
chicken pieces as an entrée, make sandwiches of your choices, use them
for salad topping or stuffing for your omelettes. |
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