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Ingredients

1/2 cup soy sauce
1/2 cup sherry or white cooking wine
1/2 cup chicken broth
1/4 teaspoon ground ginger
1 pinch garlic powder
1 bunch green onions, chopped
1 pound skinless, boneless chicken breast halves – cut into 2 inch pieces

Directions

In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.

Preheat your oven’s broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.

Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

Ingredients

1/2 teaspoon mustard powder
1 tablespoon all-purpose flour
1 teaspoon butter
2 eggs, beaten
3/4 cup white sugar
1/4 cup water
1/4 cup white wine vinegar
1/4 cup creamy salad dressing (e.g. Miracle Whip)

Directions

In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.

Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.

Ingredients

2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Directions

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Ingredients

2 eggs
1 cup water, divided
1 cup seasoned bread crumbs
1/4 cup chopped onion
3/4 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 cup beef broth
1/4 cup red wine vinegar or cider vinegar
1 tablespoon brown sugar
10 whole cloves
1 bay leaf
12 gingersnaps, crumbled

Directions

In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties.

In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf before serving.