1. Using a small
knife, peel oranges removing white pith. Cut between
membranes to release sections. Cut sections crosswise
in half and transfer to a small bowl.
2. Bring water to a boil in a medium
saucepan. Add chicken breast and simmer covered over
medium heat until cooked through, about 10 to 15 minutes.
Drain and let cool.
3. Cut chicken into ¼-inch
thick diagonal strips.
4. In a small bowl, whisk together
all mayonnaise sauce ingredients. Stir in cilantro
and parsley. Combine mayonnaise sauce and chicken
strips and celery strips.
5. Arrange watercress, lettuce
and orange segments around chicken mixture. Sprinkle
with almonds.
Texas Chili "Deep
from the heart of Texas"
Ingredients
Directions
1 Tbsp.
Vegetable oil
4 garlic cloves, minced
1 large onion, chopped
2 lbs. beef, cut into cubes
1 green bell pepper seeded & chopp
1 red bell pepper seeded & chopped
1 Tbsp. cumin powder
1 Tbsp. chili powder
1 jalapeno pepper seeded & minced
3 cups canned tomatoes
1 cup water
2 Tbsp. YAMASA SOY SAUCE
¼ cup chopped fresh cilantro leaves
1. In a large
pot, sauté garlic and onion in oil over medium
heat until fragrant. Add beef and sauté until
brown. Add green and red bell pepper, and sauté
about 2 minutes.
2. Stir in cumin, chili powder
and jalapeno pepper. Add tomatoes and break them into
small pieces. Add water and mix well.
3. Simmer over low heat uncovered
for about 1 ½ hours, stirring occasionally.
Adding more water if needed.
4. Add Yamasa soy sauce and mix.
5. Sprinkle with cilantro leaves.
Risotto Primavera "An
Italian spring classic"6 servings
Ingredients
Directions
1 ½ oz. Dried porcini mushrooms
8 cups low salt chicken broth
2 Tbsp. olive oil
3 garlic cloves, minced
½ medium onion, chopped
2 cups Arborio rice
1 lb. asparagus, cut into 1-inch pieces
½ cup frozen green peas
2 green onions, chopped
¼ cup chopped fresh parsley leaves
2 Tbsp. chopped fresh basil leaves
½ cup freshly shaved Parmesan cheese
2 tsp. Less-Salt 45 YAMASA SOY SAUCE
1. Place dried
porcini mushrooms in a bowl full of hot water and let
stand until tender. Wash them well to remove dirt and
chop.
2. Place
broth in a covered medium saucepan over medium-high
heat. Whenbroth begins to simmer, reduce heat to low.
Set aside. Heat olive oil in a large heavy saucepan
over medium heat. Add garlic and onion, sauté
for 3 to 4 minutes. Add rice and porcini mushrooms
to the pan, stir for 2 minutes. Increase heat to medium-high
heat and add 1 cup of hot broth stirring mixture constantly.
3. When
rice has absorbed all broth, add asparagus and another
cup of broth.Continue stirring. When rice has absorbed
most of the broth, add another cup of broth and continue
stirring. Continue adding broth and stirring, for
16 to 18 minutes, or until rice is al dente, or firm
to bite. Remove from heat and add peas and green onions,
stir until heated through, about 2 minutes.
4. When
rice is done, stir in parsley and basil. Add Less-Salt
45 Yamasa soy sauce. Sprinkle Parmesan cheese over
risotto.
4. Add
Yamasa soy sauce and mix.
5. Sprinkle
with cilantro leaves.
Pork chops "A
traditional dish with a fruity taste"6 servings
Ingredients
Directions
1 Tbsp. vegetable oil
6 lean (1/2-inch thick) loin pork chops
¼ cup chicken broth
½ cup white wine
6 apples, cored, peeled & sliced
½ cup prunes, pitted
2 Tbsp. YAMASA SOY SAUCE
Fresh ground pepper to taste
1. Heat oil in a large heavy skillet
over medium-high heat. Sauté pork chops on
both sides until brown, about 5 minutes.
2. Add broth and wine. Bring to
a simmer. Reduce heat to medium-low heat. Cover and
cook 15 minutes. Add fruit. Cover and simmer until
pork is very tender. Remove chops and keep warm
3. Boil cooking liquid until
thickened slightly. Stir in Yamasa soy sauce. Arrange
fruit around pork on each plate. Pour sauce over pork
and fruit. Pepper to taste.
Crab Cakes "A
new sensation in crab cakes"6 servings
Ingredients
Directions
¼ lb. boneless white-meat fish fillet
cut into small pieces
2Tbsp. chicken broth
2 Tbsp. butter
½ lb. lump crab meat
2 egg whites, lightly beaten
2 potatoes, peeled, boiled & grated
2 celery stalks, chopped
2 Tbsp. chopped green onions
½ cup fresh chopped parsley leaves
1 tsp. fresh lemon juice
½ tsp. hot pepper sauce
2 tsp. YAMASA SOY SAUCE
½ cup bread crumbs
Lemon wedges
1. In a food processor, puree fish
with chicken stock. Add butter gradually and continue
processing until ingredients are combined.
2. In a bowl combine together, fish puree, crab meat,
egg whites, potatoes, celery, green onions, parsley,
lemon juice, hot pepper sauce and Yamasa soy sauce.
Chill mixture 20 minutes in refrigerator.
3. Shape into 6 cakes. Dust lightly with bread crumbs.
4. Heat olive oil in a large non-stick skillet. Sauté
crab cakes about 3 minutes on each side or until golden
brown. Serve with lemon wedges.
Polenta "A
gourmet vegetarian favorite"6 servings
Ingredients
Directions
For red bell peppers sauce
6 red bell peppers - roasted, peeled
seeded
3 Tbsp. olive oil 2
½ cup YAMASA SOY SAUCE
For polenta
2 ½ cups water
1 ½ cups polenta or yellow corn meal
½ tsp. YASMASA SOY SAUCE
1 tsp. chopped fresh rosemary leaves 4
1 ½ cups freshly grated Parmesan cheese
For mushroom ragout
2 Tbsp. olive oil
2 garlic cloves, minced 5
1 Tbsp. finely chopped shallot
2 cups roughly chopped mushrooms
½ cup white wine
1 tsp. YAMASA SOY SAUCE
½ cup chopped fresh Italian parsley
leaves
For vegetable sauté
2 tsp. olive oil
1 carrot, cut into thin strips
1 zucchini, cut into thin strips
1 stalk celery, cut into thin strips
1. To make
a red bell pepper sauce, blend together all sauce
ingredients in a food processor until smooth.
2. In a large sauce pan, bring
water to a boil over medium heat. Gradually whisk
polenta into boiling water. Add Yamasa soy sauce and
rosemary.
3. Stir polenta with a wooden spoon
until thickened and smooth, about 5 minutes. Add more
water if necessary. Remove from heat and stir in Parmesan
cheese. Cover and set aside.
4. For mushroom ragout, heat oil
over medium heat in a skillet, sauté garlic
and shallot until fragrant. Add mushrooms and sauté
for a few minutes. Add white wine and boil until reduced
by half. Add Yamasa soy sauce. Sprinkle with Italian
parsley.
5. In a skillet, sauté vegetables
in olive oil over medium heat until tender. Spoon
red bell pepper sauce onto a warmed platter. Spoon
polenta into center of platter.
6. Top polenta with sautéed
vegetables and mushroom ragout. Sprinkle with Italian
parsley.
Arroz con Pollo"A
Cuban chicken-rice dish"8 servings
Ingredients
Directions
1 tsp. cumin powder
½ tsp. cinnamon
¼ tsp. ground cloves
1/8 tsp. cayenne pepper
¼ cup olive oil
2 ½ lb. chicken, cut into 8 pieces
3 garlic cloves, minced
1 medium onion, chopped
1 green bell pepper,seeded & chopped
1/8 tsp. saffron
3 Tbsp. tomato paste
4 Tbsp. YAMASA SOY SAUCE
3 cups water
2 cups short-grain white rice
(Valencia or Arborio)
2 to 4 bay leaves
1 bottle beer (6 to 12 oz.)
3 fresh poblano chilies, roasted, peeled, & seeded
1. Mix together first 4 ingredients.
Heat ½ cup olive oil in a large heavy pot.
Sprinkle chicken pieces with spice mixture and brown
for several minutes on all sides over medium heat.
2. Remove pieces from pot and set
aside. Add remaining oil, and garlic, onion, bell
pepper, and saffron. Sauté over medium-low
heat until onion becomes translucent.
3. Stir in tomato paste and Yamasa
soy sauce, continue to sauté for another minute.
Return chicken pieces to pot and add water, rice and
bay leaf. Stir well.
4. Cover and cook over low heat
for about 30 minutes, or until rice is fluffy, stirring
occasionally to prevent sticking (do not over-stir).
Reduce heat to low and stir in ½ to 1 bottle
beer, as needed for flavor.
5. Cover and cook over low
heat for another 15 minutes. Remove to a serving platter
and garnish with roasted poblano chilies.
Potato Lentil Soup"Healthy
and hearty soup"6 servings
Ingredients
Directions
2 Tbsp. olive oil
5 garlic cloves, chopped
1 medium onion, chopped
1 leek, white part only, thinly sliced
1 medium yellow squash, chopped
1 carrot, peeled & chopped
3 potatoes, peeled & cut into chunks
2 cups vegetable or chicken broth
½ cup lentils, picked over & rinsed
2 cups water
2 tsp. balsamic vinegar
2 Tbsp. YAMASA SOY SAUCE
¼ cup chopped fresh parsley leaves
2 Tbsp. sour cream (optional)
1. In a heavy 4 quart pot, sauté
garlic, onion and leek in olive oil until fragrant.
Add other vegetables and sauté until translucent.
2. Add broth and cook until vegetables
are tender, about 15 to 20 minutes. Place mixture
in a food processor and blend until smooth.
3. Return above mixture to sauce
pan and add lentils, water. Cook over medium heat
until lentils are tender, about 15 to 20 minutes.
4. Season soup with vinegar and
Yamasa soy sauce. Sprinkle with parsley and top with
sour cream.
1. In a small pot, boil water and
cook beets until tender, about 30 minutes. Cool and
peel. Cut each into 12 wedges.
2. Meanwhile, heat olive oil in
a large skillet over medium-high heat, sauté
shrimp with garlic until cooked through about 2 to
3 minutes, being careful not to overcook. Cool and
refrigerate.
3. Whisk together all vinaigrette
ingredients.
4. In a bowl, toss shrimp with
chopped basil and tarragon.
5. Place salad greens in a serving
bowl. Arrange beets, pears and shrimp on top. Sprinkle
with roasted pumpkin seeds. Drizzle vinaigrette over.
Pork and Peanut Stir Fry"Hot
and nutty Chinese"4 servings
Ingredients
Directions
1 ½ Tbsp. YAMASA SOY SAUCE
1 Tbsp. rice wine vinegar
2 tsp. cornstarch
½ tsp. sugar
1 tsp. chicken bouillon granules
¼ cup water
1 ½ tsp. vegetable oil
1 garlic clove, crushed
1 tsp. peeled & grated fresh ginger root
½ tsp. red hot pepper flakes
5 green onions, cut into 1-inch lengths
1 green bell pepper, seeded & cut into
strips
2 boneless pork chops, cut into thin
strips
2 Tbsp. roasted peanuts
1. In a small bowl, stir together
first 6 ingredients to make a sauce. Set aside.
2. Heat oil in a large skillet
over medium-high heat. Stir-fry garlic, ginger and
hot red pepper flakes for 30 seconds. Add green onions
and green bell pepper. Stir-fry for 1 to 2 minutes
or until vegetables are crisp-tender. Remove vegetable
mixture from skillet.
3. Add pork strips to hot skillet.
Stir-fry for 2 to 3 minutes or until cooked through.
Push pork to side of skillet. Add sauce mixture to
center. Cook and stir until sauce thickens.
4. Return cooked vegetable mixture
to pan. Add peanuts. Stir all ingredients to coat
with sauce. Cook and stir for a minute longer or until
heated through. Serve with rice.
