How Much Fat Drains Out From Ground Beef
Sort past: Most Helpful
Most Helpful Most Positive Least Positive Newest
04/01/2003
Excellent. Afterward reading several reviews, I did make the following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced saccharide by half and used packed brown saccharide instead of white sugar, used low-cal soy sauce (I ever utilize lite, regular is Too salty), rounded the tablespoons of cornstarch, used fresh ground pepper (5 pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total xl mins). I did not baste, just just covered the thighs with the sauce. Would've used fresh footing ginger if I'd had information technology. Cleanup was a cakewalk as long every bit I soaked pans correct away, it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs, would likewise try breasts or other cuts. Definitely a keeper! Thanks Marian!
03/06/2003
Fantastic!!! This has become a favorite in my business firm. The only changes I brand is using boneless skinless chicken breasts and I exercise cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my married man thought it was a bit too salty. Too,practise cut the temp downwardly on this. I go 375 for the offset 15 minutes or then and and then downwardly to 350 for some other 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!
08/04/2002
This recipe is totally crawly. You owe it to yourself to endeavor information technology. I took the advice of other reviewers and I cooked the chicken at 375 degrees. The teriyaki sauce is best I accept always had. I doubled up on the sauce for basting purposes. I used craven breasts and cut them in strips and served on elevation of brown rice which was cooked in craven goop,cooked onions,and a nuance of soy sauce. Thanks MARIAN
01/02/2003
Loved the sauce, although I exercise program to reduce the amount of sugar side by side time. Poured the sauce over chicken breasts which had been pounded to virtually one/2-inch thickness. Baked at 375 for 30 minutes, turning the chicken pieces over halfway through. Everyone raved most it, fifty-fifty my 2-yr-old: yummy, yummy!
03/xx/2005
This is a great recipe. I split up the saccharide into half chocolate-brown and half white sugar like someone else. It was then good I made up more teriyaki sauce, bought craven when information technology was on auction, and froze the craven in the teriyaki sauce so it would marinate as information technology froze and thawed. So I cook in the crockpot on low for near of the day. I like the chicken and so tender information technology falls autonomously. Cooking in the crockpot eliminates all the mess others accept talked about. And since you melt the chicken correct in/with the teriyaki, you have the hot teriyaki sauce to serve with the chicken.
12/xiii/2003
The is the 2d time I'm rating this, and information technology's STILL v STAR! Since I've used this recipe as an hors d'oeuvre and at present as a main form I think I become to rate it twice! hehe Main Class 5 Star Rating --- Ditto to ellygirl's 5/21 rating/review. Use boneless, skinless chicken breasts cut into 3rds. DOUBLE THE SAUCE! Yum! I used fresh ginger. I stirred the chunks of meat into a basin full of the thickened sauce before putting it all into foil lined pan. Poured the remaining sauce over the meat in the foil lined pan. Broiled 375° for 15 min. Turned meat over...broiled another 15 min. Washed to perfection. IF IF IF IF I was to change one thing information technology would be to use low sodium soy sauce next fourth dimension. It was just on the verge of too salty, just however very very VERY good!! I tend to adopt chicken thighs, only this was great with the breasts. Hors d'oeuvre - 5 Star Rating - YUMMMMMMMY!! I tweaked the recipe merely a bit. I used chicken wings (tips removed). I **BAMMED* it up a scrap by doubling the fresh garlic. I just basted twice during the baking. Bake 350° 50-55 minutes. I made an extra batch of the Teriyaki sauce on the stove top while the wings baked. When cooled I mixed in a dollop of sour cream, and served that mixture for a dipping sauce.
12/10/2000
Very good! I used 6 breast pieces with skilful results. I baked them at 400 degrees for the beginning fifteen min and then reduced the heat to 375.
02/02/2001
This was ok just non great. I used boneless, skinless breasts and baked for 30 min. basting and turning every 10 min. My husband liked it. I thought it was too salty even though I used low-sodium soy sauce.
06/04/2009
Exercise NOT Encompass YOUR CHICKEN! Lol. I followed some other members advice and it was all wrong. If you cover your chicken in the first half of baking you terminate upward with a pan full of the juices from the chicken. It thins out your sauce and it takes a skilful 60 minutes or so for the juices to evaporate. As well the sauce would non stick to the bottom of the chicken. I ended upwards throwing them in the broiler for a while and that helped. If you insists on covering your craven, drain the juices out of the pan half way through. It will save you LOADS of time and attempt. I didn't take ginger and I didn't miss it. The sauce was delicious!
04/08/2010
Every bit a decorated Mom, I rarely take the time to brand this recipe. (as well I dislike the 13 X ix mess) My remedy: I prep the sauce in a skillet and once thickened, throw in boneless, skinless chicken strips and cook until no longer pink. Quicker and still tasty!
04/23/2011
The sauce sounds succulent & I plan to try the recipe ASAP, using both thighs & bone in skinless chicken breasts. A couple of comments, 425F with a sauce containing saccharide, is much likewise high, & would very speedily burn down. 325- 350F would be better, & even at the lower temperature, baking for an 60 minutes might dry the chicken or burn the marinade. Best to check with an instant thermometer after the first xxx minutes. to judge the additional length of cooking time.
10/25/2003
Great dish, worth the 5 stars! I made this today for a dinner party, tripling the sauce amount, and making the following adjustments recommended by other reviewers: 12 boneless, skinless breasts, cutting in half cantankerous-wise, fresh ginger, reduced sodium soy sauce. Brushed chicken w/ sauce, turned over and brushed again, then poured remaining sauce over breast pieces and did not turn/brush during baking fourth dimension. Had two large baking dishes to fit in the oven, so I baked west/ convection oven at near 380F/195C for approx 25 minutes. Served craven on a platter, and accompanied with hot stir-fried veggies (broccoli, snow peas, sliced water chestnuts, yellow onion, julienne carrots, zucchini, red and greenish pepper, and fresh pineapple), loads of rice, and remaining sauce from the broiled chicken (and a tossed greenish salad for proficient measure.) Got rave reviews from my guests; will definitely make this once more.
08/09/2011
I fabricated a few small changes to ameliorate the flavor of the craven. I used reduced table salt soy sauce, brown sugar instead of white, increased the garlic, used fresh ginger and increased the amount and increased the amount and I threw in some chopped light-green onions. I made the sauce early in the morning and allow it cool a fleck before I poured information technology over the chicken so information technology could marinate all mean solar day. I think that was what made it so good--that it sabbatum in the sauce all mean solar day. 350* for about an 60 minutes and it was skilful to go. I'g glad I doubled some of the ingredients, especially the spices and used fresh ginger and greenish onions. It actually helped this recipe really sense of taste crawly.
04/20/2011
These are the slight changes I made. Doubled the sauce for 4 large bone in chicken breasts. Used depression sodium soy, rice vino vinegar, and half white and one-half chocolate-brown saccharide. Poured the sauce over the chicken and baked at 400 degrees for 15 minutes then turned oven down to 350 for 30 minutes basting often. Moist and delicious used in my Chinese Chicken Salad!!
03/03/2009
This smells wonderful when it is blistering! I read through well-nigh of the previous reviews and took some advice. I used a pocketbook of boneless skinless chicken breasts, cut up in thirds and doubled the sauce. I also reduced my baking temperature to 400. Information technology did non need to bake the whole 60 minutes either! I baked mine for virtually 50 minutes and it was a little tough. Adjacent time I will effort baking it for about 30 minutes. Very good served on rice!
05/19/2008
I love this recipe. I make the sauce, but add 1/4 cup pineapple juice & and then crook, I put everything in the crockpot for slow cook on six hours. When chicken is ready, I elevation with 1/ii cup pineapple chunks, 2 chopped spring onions. I allow it sit in the warm liquid til warmed thru. So serve with what my children affectionately phone call "Mom's jewelled rice". Information technology makes a wonderful repast! Cheers for sharing!
09/04/2002
ABSOLUTELY v stars !!! I have made this on chicken ATLEAST 20 times. But the sauce......oh the sauce :) I have also cut THIN stips of steak and threaded them on skewers marinated for a few hours in this Amazing teriyaki sauce...so tossed em' on the grill...or in the oven. Teriyaki Beef sticks....mmmmmmmmmm Thanks for the groovy recipe....wouldnt modify a thing....oh....p.s...lol....double the sauce recipe....you will want more for dipping :)
02/26/2008
I made this before but didn't charge per unit it til now. This is my second time making this and something in the back of my mind said that the last time I made this I should have marinaided this longer. Then with that in mind I did warm up the sauce so that the sugar would melt then poured the juice over the chicken pieces in a marinaide bag and left in the fridge overnight. Total time was effectually 17 hrs. Then I cooked it the way the recipe said. Hubby raved well-nigh information technology. Our friend said that some pieces had more flavor than others so next time I might tenderize the craven to come across how that works. Otherwise this was a great repast and I'll make this once again!!
05/10/2007
I've made this recipe several times and the family has loved it everytime. I have found that if you apply about 1/two the sauce at start, bake for 30 minutes....so, remove from oven, pour off virtually of the excess water that has formed in the pan, and then add together more sauce, the craven glazes over much improve. Turning and basting near every x minutes towards the end helps likewise!
04/12/2011
Very good! Be certain to double the sauce and don't cover. Sauce thinned out likewise much. Bake 375-20 min each side. Use low sodium soy sauce. Line pan with foil!
04/04/2006
What a Fabled recipe! This is just outstanding! I did make one pregnant alter, based on previous experiences with roasted chicken: I reduced the temperature to 350 F (and even with this 75 caste departure, an hour-- at least in my oven-- was just virtually right). I only had vi thighs (I left the skin on for roasting), and the corporeality of sauce specified was perfect. I made the sauce ahead of fourth dimension, and marinated the thighs earlier cooking them. Many thanks to the reviewers who brash to line the pan with foil-- it made for an piece of cake, painless make clean-up. I garnished the dish with toasted sesame seeds, equally some other reviewer suggested, and information technology was the perfect finishing touch. I served this over chocolate-brown rice simmered with a bit of soy sauce, seasoned with garam masala, and tossed with some minced green onion, which turned out to be a great season complement. My RM, who is non overly fond of chicken, RAVED about this recipe (and I didn't even have to solicit his opinion, every bit I usually do). As for me-- cartel I admit it?-- I actually LICKED my PLATE clean! No dubiousness most it, this is going to be a featured favorite at our house, and I can inappreciably expect to arrive once more. Cheers for the awesome recipe!
08/28/2012
Cheers and then much for sharing this delicious recipe! I used boneless, skinless thighs. I retrieve the original recipe is probably perfect equally-is. However, I did use one-half dark-brown saccharide, half white saccharide, considering I idea that would add prissy flavor. As well used depression-sodium soy sauce just considering that's what we had in the chiffonier. Information technology turned out moist, juicy, flavorful, perfect! I cooked it 15 minutes less since I was using boneless thighs.
06/thirteen/2002
Wonderful!! We served with "Broiled Vegetables" recipe also found from this site and the gustatory modality was Crawly! The best part is that it tastes like you spent hours preparing when actually, it took only a matter of minutes. I bet this "sauce" would also gustation good with beefiness(maybe I'll try in the time to come). Cheers over again allrecipes.com for providing busy families like mine a quality meal!
04/23/2011
This recipe works just fine and the flavours are intense. I challenged ii of my studens to ready and enhance since we endeavour to avoid white sugar and brown sugar is mainly molasses. The first substituted raw cane carbohydrate and increased the acidity by using white wine vinegar and the heat past subsituting jalapeno chili for garlic and also avoided the pepper. The second used melon sugar (available at Asian markets) reducing the amoun to 1/iii C and besides substituted the vinegar by using Mirin and retained the garlic. Nosotros did a blind exam in the class and #2 was held highest but merely by a slight signal. However, the recipe presented to a higher place works fine.
09/01/2011
THIS IS A KEEPER - BIGTIME. I made this recipe exactly as stated and loved it. I recommend that you make a double batch to pour over the chicken once information technology has broiled as the original sauce you pour over the chicken while baking becomes diluted with the juice that drains from the chicken. I loved information technology, my hubby loves it, his colleagues love information technology and my female parent loves it. Splendid. I will never buy Teriyaki sauce in a grocery store now that I take this recipe.
02/16/2008
First-class! I also, as a previous reviewer did, used boneless, skinless chicken breasts, and only put them in a blistering dish with the sauce poured over peak; baked at 400 for 35 minutes - fantastic! The just other change - every bit we are watching our saccharide/carb intake, I threw in two packets of Splenda instead of the 1/2 cup sugar.
01/21/2007
Thank yous for a wonderful recipe. The only matter dissimilar that I did was, that I used my crock pot instead of the oven. piece of cake clean up and I was able to make other things instead of basting the chicken every 30 min or and so. I simply let it cook for about 2 hours and it was wonderful. Once again Thank you.
02/03/2011
This is wonderful!! At that place are never any leftovers!
01/03/2003
This recipe is AWESOME , I made it well-nigh ii weeks ago...improve than any restaurant...I added alot more than garlic...it was perfect...served with hot buttered rice and glazed carrots. I am making it once more tonite only I am using pork cutlets that I marinated overnite.....smells so good already. A keeper for certain!!!!
05/02/2012
I changed the recipe just a bit by cooking it in the deadening cooker. Instead of doubling the sauce (per some reviewers), I made the sauce with 3/4 c. brown sugar (instead of white), 3/four soy sauce, 1/4 c. vinegar, 2 cl. garlic minced, 1 t ground ginger and 1/ii t blackness pepper and poured information technology over three lbs. of boneless, skinless chicken thighs and 1 coarsely chopped onion. I cooked information technology on Low for well-nigh 6 hours, then turned the crock pot on loftier. Added ane tin pineapple chunks (drained) and i chopped orangish pepper, one ane/2 T. cornstarch mixed with 1 one/2 T. of the leftover pineapple juice and cooked on HIGH for about 1 hour. Served over rice (and it had plenty of sauce) and my family LOVED it! I will definitely make this again!
08/xxx/2012
Love this like shooting fish in a barrel recipe! my kiddos just retrieve its the all-time! I brand it just similar the recipe says, their is plenty of sauce. No demand to drown the craven. I make with balsmati rice and bok choy. yum!
09/21/2008
Wow we but got done eating this for dinner. Very Very Good! I would have needed more sauce if I used 12 pieces. I fabricated almost exactly similar the recipe calls for, simply I could only fit viii pieces of chicken in my baking dish. The amount of sauce was perfect for that amt of chicken thighes. I used bone in and skin on..Because it's all near the flavor babe. What I do is trim the flap of peel that goes under the thighe and just get out what'southward on top. I added ane/4 green bong pepper (pocket-size slices) I had in the fridge. Mixed it with the sauce. I cooked at 400 for xxx minutes westward/foil on top afterward basting both sides, pulled it out removed foil, turned pieces over and basted heavily. back in at 400 for thirty more minutes. Out of the oven and at that place was plenty of wonderful sauce all over the chicken. I could not see why to drip every x min. Also that would probably keep dropping the temp down in the oven. Put over a bed of white rice with a lilliputian fleck of the juices sprinkled in the rice. Wonderful flavor only like my favorite chinese eatery. I don't give out 5 stars very ofttimes, fifty-fifty when I like something. But this got 5 stars. A keeper for certain. This old unmarried Dad cheers you very much for this recipe. Oh and I did line the dish with foil and so sprayed with pam.
04/eighteen/2011
Really expert, going to give it an "A". the reviews are very helpful, I with Valerie'sKitchen & doubled the sauce, including the sugar merely went with 3/four loving cup brown & 1/4 cup white. With regular soy sauce, information technology needed information technology for me. Side by side time volition try either light soy, or using water in place of some of the soy, approx i/4 cup. Baked for 30 minutes with foil, poured remaining sauce on chicken & baked twenty minutes uncovered. I baked with skins on, but adjacent fourth dimension will endeavour removing to encounter if I like it better (and relieve on some fat). *Besides threw some fresh broccoli in the pan around the chicken for the terminal viii minutes of baking. Very delicious. Volition also effort having information technology all over rice next time.
02/27/2008
I don't often submit reviews for the various recipes I have tried, only, since this i came up every bit recipe of the day, I feel I must put in my 2cents. This has go a favourite in our household. Works well with breasts also. The sauce has get a staple for the numerous stir fry's created in our kitchen...even my kids love it and that's saying quite a bit!! Don't change a matter, except you may want to double the sauce to use in other dishes.
04/02/2010
Mmmm Male child! That'southward some delicious Teriyaki sauce. I'll be using that for grilling as well. I used boneless skinless craven thighs. If you do, cut the cooking fourth dimension to 35 or 40 minutes. Put information technology in the pan pretty side upwards and don't turn and drip oft. Double the sauce but don't change annihilation. I have to disagree strongly with many reviewers that say cover with foil. All you do is trap the steam and ruin that wonderful gooey blanket that forms in the heat of the oven. Practice Non Embrace WITH FOIL!!! Delicious, thanks for sharing.
08/03/2000
Very skillful recipe. Everybody liked it.
08/27/2003
I take made this twice and I think I got it right this time. The sauce is fantabulous, that is, until the chicken juices dilute it in the pan and make information technology all runny. My solution is brand about four times as much sauce and use one-half of it for cooking the chicken, the other half to pour over information technology when it's done. Strange I didn't read about anyone else with this happening to them, simply that's my take on information technology. My family ate this right up, the three-year-old even went for thirds! This will get a very regular dinner for u.s.a. with those revisions. Thanks, Marian.
05/06/2000
This recipe is awesome. I absolutely beloved information technology!
02/09/2008
This one was so expert, my swain kept sneaking into the kitchen to swipe a niggling sauce while it was cooking! I cooked the chicken every bit directed and was very pleased with the results. I doubled the sauce and, every bit others suggested, substituted the sugar for i/2 brown saccharide and one/2 white, and too used 2 very large cloves of garlic. I besides added the tiniest pinch of ruddy pepper flakes--information technology didn't brand the sauce spicy but did add a lovely warmth in the background! I served the chicken sliced over rice with more than of the sauce and garnished with sliced scallions. As well expert! I can't wait to make this once more! UPDATE: I made this a second fourth dimension--over again, recipe doubled--but used depression sodium soy. I didn't notice any difference at all in the taste! I also took another suggestion and lined my pan with not-stick aluminum which fabricated clean up far too easy! This is nonetheless a favorite in our business firm!
09/xiii/2003
This recipe is definitely a keeper. I have fabricated it several times now and my family loves it. My 8 twelvemonth erstwhile actually asked for me to make this dish again and told my sis about "this new recipe mommmy made." Practise line the pan with foil which makes for a much easier clean up. The only modify I made was to cutting the sugar in one-half and add together 1/4 cup of brown sugar. I do throw in a few more cloves of garlic as well. If the kids love this recipe how could I not go far again?
07/31/2012
I take tried several recipes for teriyaki chicken and this i is my favorite. It tastes like it does in Japanese restaurants.Not to sweet and the perfect thickness so it stays on the chicken while it is baking. Super flavorful and moist. I line my baking pan with foil for like shooting fish in a barrel clean up. Left overs make a great teriyaki craven bowl the adjacent solar day. I add rice and broccoli and some sauce- yummy.
11/eleven/2010
This was a WONDERFUL recipe!
02/17/2003
Great teriyaki recipe, and very like shooting fish in a barrel! I used craven chest tenderloins instead of thighs, which decreased the required cooking time (as well as the calories). I added a little bit of sesame oil, also. Next time I make this, I will employ rice vino vinegar instead of apple tree cider vinegar, and fresh minced ginger instead of ginger powder.
01/xi/2015
Fabulous! I fabricated this today for my family. Anybody raved and not a bite was left over. Based on previous reviews, I doubled the sauce using 1/2 cup of pineapple juice reserved from a can of pineapple chunks in their own juice and 1/two cup of dark brown sugar in place of the 1cup white carbohydrate equivalent. I also used a depression sodium soy sauce and boneless chicken breast I had cut in i/ii thickness wise. I coursely chopped iii/4 of a red pepper, 1/iv of a large sweetness onion and spread 1/two a tin of pineapple chunks on top of the craven. I poured the sauce on top of all of this in the blistering dish and let it marinate in the refrigerator for five hours. Baked at 375 for xxx minutes, flipping the chicken one/2 way through. I removed chicken to warm plate and changed oven setting to broil, and permit the sauce, onion, pepper and pineapple broil 5 minutes until it was thick. It was perfect to drizzle over the craven. I served it with white rice. This is a new FAVORITE for my family unit.
09/19/2002
Cracking quick and easy dish! I used ane 1/2 tsp minced ginger (from the jar) and iii cloves garlic. I browned boneless, skinless chicken thighs, removed from pan, made sauce and returned chicken to pan to bake. I turned the chicken 3 or 4 times while it baked. It was excellent over rice with sesame green beans on the side. This would probably be peachy if you added 1/4 to ane/2 tsp crushed reddish pepper flakes to give it a petty spice. Will endeavour it side by side time!
07/25/2000
This is a wonderfully piece of cake and delicious recipe. I will definitely be preparing this on a regular basis.
07/21/2000
This was delicious, but next time I'm going to double the sauce!
10/04/2007
Marian, some other great review for this wonderful recipe. I did as many other reviewers by doubling the sauce. I also used twice the amounts of garlic and ginger, and I found the cooking time to be more similar 40 minutes. Truly succulent... a keeper in my book. Thanks for the postal service!
09/04/2000
Yummy, skilful enough to make a nice dinner out of, also deemed worthy of the Sunday Football Game, this dish will please Any crowd, even my 2 yr old daughter loved it!
02/23/2013
This was awesome! I read previous reviews and lined the pan with foil sprayed with Pam, doubled the sauce part of the recipe, and covered the craven with foil. I agree that it was not as well sweet or salty. I had regular soy sauce, and used the advice of one reviewer with 1/2 c. brownish sugar and 1/iv loving cup of granulated sugar. I virtually forgot to double the cornstarch. I likewise used some of each cut of craven ~ thighs and breasts. I believe the thighs were the absolute best! Roofing the chicken with one-half of the sauce, blistering it for 30 mins., and so turning the chicken and putting the remainder sauce over the chicken was the all-time idea! This was then much better than the bottled sauce! I paired it with some bootleg cole slaw. Thanks for such a good recipe. Information technology'southward a keeper for me!
05/28/2000
This recipe was cracking for a dinner for two and was loved at my anniversary party likewise (l couples)! Great gustatory modality and an piece of cake clean-upward! I absolutely loved it (and then did everyone else)!
09/03/2002
Absolutely delicious, cooked it at a lower temperature as suggested past everyone else and my family finished it all. I loved the sweetness sticky flavor and didn't change annihilation. Thank you.
05/18/2012
This was a wonderful teriyaki craven recipe. I have to acknowledge, I was overwhelmed with all different cooking instructions in the thousands of reviews, and every time I read another one, I forgot what the previous one said; finally, I settled on chocolate-brown sugar instead of white, basting and blistering at 375 for xxx minutes, turning and rebasting at twenty minutes, and baking for about xv minutes more than (45 minutes total baking time). I used boneless breasts, pounded a flake and cut in half. It was simply succulent. When I tasted the sauce before I used information technology, I idea it was much also salty, but when it baked into the chicken, the season was perfect. Every one of my fifteen dinner guests (from age 3 to age 65) loved it. A keeper~~thanks so much.
08/18/2000
This was absolutely delicious and pleased the whole family. Will definately be making this on a regular basis.
05/27/2003
These were good, everyone liked them and raved nearly them. Instead of basting them every x mins, what I did was pour all the marinade in, and flipped the pieces every then frequently, much easier. I didn't accept cider vinegar, so I just used plain vinegar and it worked fine. The skin was smashing, but the meat itself was rather plain and I did marinate them for 4 hours. However, I enjoyed them more when I dipped them in the marinade from the pan. I think next time, I'll double the marinade then I tin take some for dipping. Will be making again, thanks.
08/07/2008
I am sooooo non a fan of teriyaki, but THIS was really practiced!! I was pleasantly surprised! My husband LOVED it. We had it over basmati rice and it was peachy. The second fourth dimension I made it I tried doing it in the crock pot, and it came out fifty-fifty better! It seemed like the sauce really got into the chicken that fashion, and then easy!! Even my picky eater enjoyed it.
08/22/2013
Corking recipe. I subbed half the saccharide with brown sugar and used low-cal soy sauce to reduce the sodium, and left everything else the same. I cut the chicken leftovers into seize with teeth-sized pieces and served information technology over rice the adjacent day. I retrieve we liked this fifty-fifty better. Update: An alternative to baking, and heating the kitchen is to mix the sauce ingredients and set up bated without cooking. Cutting the craven into bite sized pieces and sauté in a large skillet in a small amount of oil. When craven is done, pour sauce over meat and simmer until sauce thickens. Serve over rice.
10/08/2003
This is the first recipe I've tried that tasted improve when I ate information technology the next day as "leftovers". I added some orange juice equally suggested by others and a blend of white sugar and brown saccharide rather than all white sugar. The craven was delicious-thanks!
09/28/2010
I was just looking for a quick style to prepare some boneless skinless chicken breasts and this looked like a skillful idea. I admit I wasn't expecting much, just another home fabricated teriyaki sauce, but oh my, was this one GOOD! I prepared it equally written, just reducing the carbohydrate to 1/3 of a cup and using seasoned rice vinegar. My soy sauce was depression sodium. I put the breasts on a rack on a foil lined tray and baked at 350 for about 30 minutes, basting several times throughout. The sauce formed a beautiful sticky and delicious 'crust' on the outside, while the inside remained juicy and tender. This recipe volition be my standard teriyaki basting sauce from now on. I had lots of leftover sauce, and 1.5 breasts left also. I used those leftovers to brand a quick and delicious stir fry the next day.
09/14/2000
I beloved it! My hubby love information technology! We'll definitely make this over again.
12/29/2010
This was really yummy. I accept three kids and ordinarily one won't like whatever the dish is simply everyone gobbled this up. I fabricated the sauce exactly merely I used 6 boneless skinless chicken breasts. I cubed them up an poured the sauce over the cubes in a container with a hat and shook information technology upwards. Put them in the greased pan and cooked for 15 minutes so stirred upward and cooked for another xv minutes and broiled for v minutes. Served with jasmine rice and steamed stir fry veggies. This is definately a keeper.
03/20/2007
This was fantastic! I used chicken breasts instead of thighs, Splenda in place of the saccharide, and low sodium light soy sauce. I also cut the cider vinegar in one-half. It came out sooooo well. I marinaded the chicken in the sauce for 6 hours and and so baked covered in foil at 375 for thirty minutes. I didn't find it necessary to double the sauce... at that place was more than than plenty for two of us. Information technology really stuck to the craven breasts and made a thick glaze, which is what I liked all-time. I will be making this again!
12/fifteen/2010
the best
05/17/2006
I accept been using a recipe very similar to this for years on chicken wings. They go over Nifty at parties, etc. I do not baste the chicken pieces, though. I pour all the sauce over them and occasionally turn the pieces while they are baking. One hour does the trick but, prepared this way, you lot can broil longer and the sauce really sticks and caramelizes. Yum!
08/30/2011
I read the reviews earlier making and ended upward tripling the recipe. I just used 6 craven thighs and had most a i/4 cup of the sauce left over after all the basting. I would give the taste a v, but had to rate it overall four stars just because all the basting every ten mins and the horrible sticky black mess it left in the pan. Although, I would def make this again and use foil to line my pan first.
09/x/2008
I fabricated this tonight and it smelled delicious merely when we went to eat information technology...another story. One out of four of us actually finished supper. The remainder of us found something else to eat. Way to sweet and had a foreign gustatory modality...could not put my finger on information technology. Sorry.
08/21/2000
This recipe was Delicious, and easy to make. I tried the sauce on grilled beef, and it was just as good. Thanks
05/21/2006
I used 6 boneless skinless chicken chest halves each cut into thirds. I dumped them into the sauce pan with the teriyaki sauce before placing them on the pan (covered with aluminum foil). Then I dumped the remaining sauce over them. I turned them over at 15 minutes. They were done at thirty minutes. Super good and very easy. Volition use once again.
12/10/2002
Very easy and skillful. Made these adjustments: doubled sauce recipe, used white wine vinegar instead of cider vinegar (b/c I didn't have it), used almost four lbs. chicken breasts cut in one-half, baked at 350 and up to 375 almost end for almost 1 hour, did NOT simmer sauce before blistering and did not cover while baking and it turned out the perfect glazy consistency. I did baste often, which is necessary - really creates a great glaze. Definitely use less sugar - my 4 twelvemonth one-time thought information technology was too sweet! - It didn't taste bad at all, only my preference would be less saccharide. Slap-up recipe overall.
06/13/2002
Wonderful!! Nosotros served with "Broiled Vegetables" recipe also found from this site and the gustatory modality was Awesome! The best part is that it tastes like you spent hours preparing when actually, it took merely a matter of minutes. I bet this "sauce" would also taste good with beef(maybe I'll try in the future). Thanks again allrecipes.com for providing busy families like mine a quality meal!
09/x/2000
I was looking for a new way to cook chicken and came upon this recipe. Information technology was so easy and very tasty. Definitely a keeper Margaret
01/23/2006
Wonderful stuff hither. Doubled the teriyaki sauce, used boneless skinless chicken breasts and merely poured the teriyaki sauce directly onto the craven in a large lined glass pan. Baked at 350 for xx minutes and so turned over and broiled for another 20 minutes. Cracking flavor & the chicken was so tender. Definite keeper. Cheers!
01/13/2010
The teriyaki sauce is actually excellent. I used fresh grated ginger and a petty extra garlic, and one-half brownish sugar. I used boneless thighs and boneless breasts (doubled the sauce and used half to first with), cooked at 375 covered in foil for 30 minutes, then flipped, added more sauce, and cooked 30 more minutes at 375 uncovered. I turned on the broiler for about 5 minutes at the end. Adults and kids akin thought this turned out AWESOME. Thanks!
04/twenty/2014
This is a groovy recipe. I doubled the sauce, but otherwise stuck to the recipe ingredients. I did change one thing in the style I cooked it. I cooked the chicken thighs for near 20 minutes first, then I drained the liquid that the chicken threw, put the sauce on and continued following the recipe from in that location. The first fourth dimension I made this it never got super sticky because I didn't know to drain the water from the cooking chicken. Thanks to my mom for telling me to melt information technology this mode. I have referred several of my friends to this recipe and will continue to practise so! Thanks, Marian for a GREAT recipe!
12/07/2002
I didn't castor on the sauce, I just poured it over and allow it go. Information technology's my favorite Teriyaki sauce always. I have put it on chicken, pork, and rice with veggie stir fry and it goes great with all of it. Thanks!
08/22/2013
I did not intendance for the cider vinegar. I would also cutting out the white carbohydrate and utilise brown, get out out the pepper besides, and instead add a smidge of cinnamon. (Trust me, it'southward delicious).
02/10/2011
As other reviewers have suggested, this is a tasty and easy to ready chicken recipe. I halved the recipe for viii deboned chicken thighs (at that place was plenty of sauce), and substituted fresh for the ground ginger (i tsp of fresh for the halved recipe). Fifty-fifty without reading the reviews, I cooked the chicken for ane/2 hour turning at 15 minutes and basting at 10 minute intervals - only figure the recipe initially was for boned thighs. Great recipe and a super sauce that tin can exist used for other meats.
08/26/2013
Two things for sure, and I but made this. It is a 5 star receipt for both the Teriyaki Sauce and the craven. I did not make this until I read some of the reviews, and I definatly concur that if the sauce book is not doubled, it needs to be increased past about 50%. Kinda funny, out of coincedence a friend droped by my house and told me that he had the best "craven" he had e'er had for lunch, so I gave him a couple of peices (bone in), and he came ungluded shouting "how'ed you practise that?!!". I explained that I found it on All Receipts. I am a 61 twelvemonth one-time male and was a Regional Manager for Faultless Starch/Bon-Ami, and I take loved to melt since around 1980. Wonder, can I freeze the leftover sauce? No more friends tasting this at this fourth dimension, considering what is left, is for me.
01/21/2003
Agree with nigh! Yummy. Used white meat. Had to add more cornstarch to thicken sauce up a bit (very proficient thought to double recipe!). Had snow peas and rice with information technology, sprinkled sesame seeds on top! Very pretty, light and tasty! Cheers for the recipe!
12/ten/2003
This recipe was Delicious! Way improve than the shop bought sauces...those I'll never buy once again-specially since this is sooo easy to make! I used chicken breasts and halfed the carbohydrate. Superb served over steaming white rice and stir fried veggies.
01/14/2008
I'm non certain what all the fuss is nigh, as we all idea it tasted exactly like bottled teriyaki sauce. It seems like alot of people are using craven breasts instead of the thighs, then of form you would have to reduce the cooking time and/or temp. I couldn't fathom cooking chicken breasts at 425 and so I reduced to 375. I doubled the sauce every bit recommended, merely it was kind of a waste as I personally wouldn't pour bottled teriyaki sauce over rice then this was the same. I am glad I followed the advice of other reviewers and used low-cal soy sauce, this recipe calls for alot (ane/2 cup!) so it definitely would be salty with regular. For those of y'all who mentioned the blackness on the bottom of the pan, it is because of the high oestrus. There were as well people mentioning that the sauce is on the thinner side, well, it is, just if you cook at a high temp for that long it thickens because it is almost starting to burn, I would recommend instead if you want a thicker sauce to add a niggling more cornstarch, so you tin melt at a reduced temp. Our craven was not dry but I did sentinel my time, only cooked until they were done (used meat thermometer). Information technology isn't the best smelling sauce either, because it contains cider vinegar (which on information technology'southward ain smells like stinky feet!) I judge if you really like bottled teriyaki sauce, so you'll really like this recipe, for us, it was not worth the effort. Sorry to lower the rating, merely I won't be making this once again.
08/27/2011
Great! Volition line the pan next time. I doubled the sauce and it was too much. I likewise used low sodium soy sauce and that worked just fine. Nosotros don't eat nighttime meat, and so I used boneless skinless tenderloins and they were done in xxx minutes. It really would be dandy on a bone in craven cut though. I used depression sodium soy sauce also since we need to lookout our salt intake. EDIT: At present that I have had a hazard to eat a whole plate, OMG this is Skilful! We serve information technology over chicken flavored rice. I don't even like Chinese food that much and I dear this.
ten/04/2002
Very Yummy! I take a recipe I use equivalent in gustation...in my opinion that is much easier and doesn't require all the basting. Equal parts of honey, soy sauce, and BBQ sauce. Cascade over chicken broil for an hour. Still this recipe was very tasty! My husband and children loved information technology with rice. YUM Cheers!
05/05/2010
I didn't read the reviews first as I usually practise, I fabricated it as is and I only buy low sodium soy sauce then that's what I used. My husband and I both loved information technology and thought information technology would be great for wings. Nosotros besides think it would be not bad for the grill. I think incorporating pineapple would be practiced in this recipe. I'll pass this recipe on and I thank you for sharing!
03/08/2011
First-class. We all loved this. Hubby and kids all agreed that this should be fabricated often. Nosotros have a large dinner here every Sunday for the entire family and hubs suggested that this be remembered for one of those huge, special meals. That is fine with me, as this is soooo easy and admittedly succulent. I doubled the sauce, used BLSL chicken breasts, 3/4 cup brownish sugar, 1/4 cup white sugar, rice vinegar instead of cider and grated fresh ginger in place of the footing. Perfect. Thank you for sharing!!
01/16/2003
This is such an easy recipe. People think you spent hours preparing this dish. Very flavorful. One proposition, line your casserole dish with foil, it makes the clean up so much easier.
09/02/2011
Astonishing! Nosotros used splenda instead of carbohydrate and it was dandy!!
08/19/2007
My husband is a HUGE fan of teriyaki, and then to impress him was going to be a real challenge.....until I found this recipe. Ever since I've fabricated this teriyaki, he tells everyone he'd eat mushrooms if they were dipped in this sauce (he HATES mushrooms). I probably brand this at least six ot seven times a month-it's a true "regular" in our home. I only throw all ingredients into a pot, boil until information technology thickens, pour all of it over chicken breasts, then bake COVERED at 375 for 30 minutes. I then cut up the chicken and serve over a bed of rice pilaf-don't forget to save the juices! My hubby'due south favorite affair is the extra sauce for dip :)
07/02/2003
I don't know why this is rated then loftier by others. This is then sweet I couldn't consume the sauce over rice. Volition not make this again
01/25/2014
Sauce was delish. Used 3 thighs and 3 legs with the same amount of sauce. Did take about 1 1/ii hours blistering time till chicken was washed, but well worth the extra time.
06/04/2014
My husband LOVED this recipe. I did use boneless skinless breasts instead of the thighs. I cooked on 400 for 35 minutes as recommended by some other reviewer and they were so tender and juicy! I will be making this once again presently!!!
03/23/2011
Excellent! I went heavy on the sauce, made 6 serving for 2 servings. I likewise added some clementine zest to the mixture from some actress flavor, worked perfect. Thank you for posting!
10/23/2006
Turns out great every time. I've also tried this in the crockpot. But put in the chicken and sauce and turn on high for 3-iv hours. Easy and delicious! Cheers!
x/25/2010
Just made this tonight. It was not to my liking. The apple cider vinegar was simply aweful - you need rice vinegar.
01/25/2007
***Very good. Definatly marinate for at to the lowest degree 1/2 hr prior to cooking. Gives alot more flavor.***
12/13/2010
Came out perfectly, delicious sauce! I served it with rice...the boys went crazy over it.
06/06/2007
This recipe was really tasty. I used brown sugar instead of the white. I marinated the chicken for nigh one.5 hours and and then dumped everything into a foil lined pan to cook at 375 for 30 minutes. Turned the temperature up to 400 for the last xx minutes (also flipped them over). I recall side by side time I'll use Lite Soy Sauce as it was quite salty.
08/29/2012
I followed the recipe exactly and even used low sodium soy sauce and this still came out manner way manner too salty. Volition definitely not exist making this ane again.
10/08/2012
YUM! I dear finding a recipe that I know I volition use over and over again, and this is one! I didn't have fresh garlic on paw so I substituted 1/8 tsp. garlic powder for the clove. I wanted a mucilaginous craven and this recipe was correct on. My simply other change was to bake at 375. It was sticky and juicy. Thank you Marian Collins for sharing!
Source: https://www.allrecipes.com/recipe/9023/baked-teriyaki-chicken/
0 Response to "How Much Fat Drains Out From Ground Beef"
Post a Comment