Grilled Teriyaki Chicken



Start to Finish:1 hr 45 min

Makes:8 servings



Teriyaki Marinade

1/2 cup soy sauce

1/2 cup dry sherry or orange juice

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger

2 cloves garlic, crushed



Chicken

8 bone-in chicken breast halves (about 3 pounds)



1. In shallow glass or plastic dish or heavy-duty resealable food-

storage plastic bag, mix all Teriyaki Marinade ingredients.

2. Add chicken; turn to coat with marinade. Cover dish or seal bag

and refrigerate, turning chicken occasionally, at least 1 hour but no

longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from

marinade; reserve marinade. Cover and grill chicken, skin sides up, 5

to 6 inches from medium heat 15 minutes. Turn chicken. Cover and

grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with

marinade, until juice of chicken is no longer pink when centers of

thickest pieces are cut. Discard any remaining marinade.

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Marinades



Want to bump up the flavor and tenderness of entrees and vegetables

by several notches? Marinades are the way to gothey tenderize and

transform flavor and are ideal for grilled and broiled foods. Try

these tips for marvelous marinades:





Plan for 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of meat,

poultry, seafood, fish or vegetables. Marinades soak about 1/4 inch

into the surface of the food.



Use heavy plastic food-storage bags or nonmetal containers for

marinating. Glass and plastic won't react with acidic liquids in the

marinade (such as vinegar, wine or lemon juice). Avoid porous

earthenware containers because marinades may seep into the pottery.



Marinate food, covered, in the refrigerator (not at room temperature)

for 15 minutes to 2 hours or longer, and turn food occasionally to

evenly distribute the marinade.



To tenderize meat, marinate it for up to 24 hours (after 24 hours,

the texture of the meat may become mushy). Marinate fish only 15 to

30 minutes; otherwise, it has a tendency to become mushy over a long

period.



For food safety's sake, never serve cooked meat on the unwashed

platter you used to carry raw marinated meat, poultry, seafood or

fish to the oven or grill. Otherwise, bacteria in the raw juices can

transfer to the cooked food.



Planning on serving a side sauce of marinade? Set aside extra

marinade before you marinate raw meat, poultry, seafood or fish, and

refrigerate it (covered) until serving time. Prevent bacterial

contamination by either discarding used marinade or first bringing it

to a rolling boil in a saucepan, boiling for 1 minute and stirring

constantly, before serving.

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Grilling Tips



Pull out the grill and fire up for satisfying meals any time of the

year. You'll have a great grilling experience every time when you

follow these tips.

Get to know your grill! Putting your grill into action lets you find

possible hot spots, gauge how long it takes to heat and learn how it

performs in different types of weather.

Brush the grill rack with vegetable oil or spray with cooking spray

before heating the grill to prevent food from sticking and to help

with cleanup.

Keep the heat as even as possible. For more even cooking throughout

the grilling time, place thicker foods on the center and smaller

pieces on the edges of the grill rack.

Turn foods with grilling tongs rather than piercing them with a fork

to help retain the natural juices in the food.

Let meats rest 5 to 10 minutes after removing them from the grill and

before serving to allow the juices to return to the surface for

moister and juicier meat.

Sprinkle dried herbs over the coals just before grilling to add a

subtle aroma and flavor to your food.

Leave 3/4 to 1 inch of space between pieces of food so they will cook

more evenly.

Boost flavor by basting with sauces. Oil, vinegar and citrus-based

sauces can be brushed on throughout the grilling time. When you're

using sugar-based sauces, such as barbecue sauce or honey, brush the

sauce on during only the last 15 to 20 minutes to avoid burning.



When the Heat Is On

Whether you cook with gas, electric or charcoal, the secret to

cooking is in the heat.



Most gas grills and electric grills have accurate heat controls that

can be dialed to the desired cooking temperature. Simply follow your

grill manufacturer's directions.

Charcoal grills, however, depend on charcoal for fuel and are a bit

more temperamental about getting fired up. Coals are ready to use

when they are about 75 percent ash gray. Standard charcoal briquettes

will be ready in 20 to 25 minutes and ready-to-light briquettes in 15

minutes.

To determine the temperature of the coals, place your hand, palm side

down, near but not touching the grill rack. If you can keep your hand

there for 2 seconds, the temperature is high; 3 seconds is medium-

high; 4 seconds is medium; 5 seconds is low.



The Direct (& Indirect) Route

Not all foods are best grilled the same way. See the Grill Master's

Timing Guide for directions and an easy comparison.



Direct-heat grilling is when food is cooked on the grill directly

over the heat source. Hamburgers, hot dogs, steaks, fish, pork chops

and vegetables are cooked with this method.

Indirect-heat grilling is when food is cooked away from the heat

source. This is preferred for larger, longer-cooking foods such as

whole chickens, whole turkeys and roasts.

Keep Safe

These tips will ensure your grilled meal is safe to eat.



Trim visible fat from meats to avoid flare-ups.

Always marinate foods in the refrigerator, not on the counter.

Always serve grilled meat on a clean plate. Never serve cooked meat

from the same unwashed plate you used to carry raw meat to the grill.

If you want to reuse a marinade (that has had raw meat in it) as a

sauce, heat the marinade to boiling, then boil 1 minute before

serving.

Perishable food should be eaten within 2 hours; 1 hour if the

temperature is 90F or above.

Whether Weather Affects Grilling

Do heat and humidity or below-freezing temperatures affect grilling?

Check the manufacturer's use-and-care manual of your grill for tips

and hints for grilling in different climates and weather conditions.

These general tips may be helpful as you grill through all seasons:



Place the grill out of the wind. If in the wind, neither the grill

nor the food will stay as hot as it should.

Charcoal grilling times will be faster on hot, calm days and slower

on chilly, windy ones. Grilling in cold weather requires more

charcoal, a longer time to heat the coals and longer grilling times.

Gas grilling will need slightly longer heating times as well as a

higher heat setting to speed the cooking if the weather is cool or

windy.

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Grilling Timetable

A quick-reference timetable that includes all the foods you love to

grill.



If you're grilling POULTRY at this amount... use this grilling

method... and grill over this heat... for this long... or until done.

Chicken Breasts and Thighs(boneless) 1 1/4 pounds Direct Medium 15 to

20 minutes juice of chicken is no longer pink

Chicken Breast Halves (bone-in) 1 pound Direct Medium 20 to 25

minutes juice of chicken is no longer pink

Chicken Legs 2 pounds Direct Medium 20 to 25 minutes juice of chicken

is no longer pink

Chicken Thighs 2 1/2 to 3 pounds Direct Medium 20 to 25 minutes juice

of chicken is no longer pink

Chicken Wings 2 to 2 1/2 pounds Direct Medium 12 to 18 minutes juice

of chicken is no longer pink

Cut-Up Broiler-Fryer Chicken 2 to 2 1/2 pounds Direct Medium 35 to 40

minutes juice of chicken is no longer pink

Whole Broiler-Fryer Chicken 3 to 3 1/2 pounds InDirect Medium 1 1/2

to 2 1/4 hours meat thermometer reads 180F and juice of chicken is

no longer pink

Turkey Breast Tenderloins 1 to 1 1/2 pounds Direct Medium 20 to 30

minutes juice of turkey is no longer pink

Whole Turkey Breast 3 1/2 to 4 pounds InDirect Medium 1 1/4 to 1 1/2

hours meat thermometer reads 170F and juice of turkey is no longer

pink

Whole Turkey 8 to 10 pounds InDirect Medium 3 to 4 hours meat

thermometer reads 180F and juice of turkey is no longer pink

If you're grilling MEATS use this grilling method... and grill over

this heat... for this long... or until done.

Hamburgers (2/4 inch thick) any amount Direct Medium 10 to 15 minutes

no longer pink in the center and juice is clear

Hot Dogs or Cooked Bratwurst any amount Direct Medium 10 to 15

minutes hot

Beef T-bone (1 inch thick) any amount Direct Medium 10 to 14 minutes

desired doneness

Beef Flank Steak 1 1/2 pounds Direct Medium 10 to 14 minutes desired

doneness

Beef Sirloin Steak (3/4 inch thick) 3 to 4 pounds Direct Medium 12 to

20 minutes desired doneness

Beef Chuck Roast 3 to 4 pounds Direct Medium 1 to 1 1/4 hours desired

doneness

Pork Chops (1 inch thick) any amount Direct Medium 14 to 16 minutes

slightly pink when cut near bone

Pork Ribs 3 to 4 pounds InDirect Medium 50 to 70 minutes no longer

pink when cut near bone

Pork Loin Roast 4 pounds InDirect Medium-Low 2 to 2 1/2 hours meat

thermometer reads 160F

Pork Shoulder 3 pounds InDirect Medium 2 to 2 1/2 hours meat

thermometer reads 160F

If you're grilling SEAFOOD use this grilling method... and grill

over this heat... for this long... or until done.

Fish Fillets (3/4 to 1 inch) any amount Direct Medium 10 to 14

minutes fish flakes easily with fork

Fish Steaks (3/4 to 1 inch thick) any amount Direct Medium 15 to 20

minutes fish flakes easily with fork

Whole Fish 1 1/2 pounds Direct Medium 20 to 25 minutes fish flakes

easily with fork

Shrimp 1 pound large Direct Medium 4 to 10 minutes pink and firm

If you're grilling VEGGIES use this grilling method... and grill

over this heat... for this long... or until done.

Corn on the cob any amount Direct Medium 20 to 30 minutes tender

Zucchini slices, whole green beans, bell pepper strips any amount

Direct Medium 10 to 15 minutes crisp tender

Whole mushrooms, small whole onions, onion slices, asparagus spears

any amount Direct Medium 5 to 10 minutes tender

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Garden Ranch Pasta Salad



Start to Finish:15 min

Makes:6 servings



1 box Betty Crocker Suddenly Salad ranch & bacon pasta salad mix

1/2 cup Hidden Valley The Original Ranch dressing

1/2 teaspoon dried dill weed

1 1/2 cups small broccoli florets

1/2 cup thinly sliced red bell pepper, cut into bite-size strips

1/2 cup cucumber slices, halved

4 medium green onions, sliced (1/4 cup)



1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In medium bowl, mix seasoning mix, dressing and dill weed. Stir in

pasta and remaining ingredients. Store any remaining salad covered in

refrigerator.

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Sunny Broccoli Pasta Salad



Start to Finish:25 min

Makes:8 servings (1 cup each)



1 box Betty Crocker Suddenly Salad ranch & bacon pasta salad mix

1 cup mayonnaise

2 tablespoons sugar

2 tablespoons cider vinegar

4 cups small fresh broccoli florets

1/4 cup chopped red onion

1/2 cup raisins

1/2 cup sunflower nuts



1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mix, mayonnaise, sugar and

vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts.

Serve immediately, or refrigerate.

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Crunchy Asian Pasta Salad



Start to Finish:25 min

Makes:10 servings (1 cup each)




1 box Betty Crocker Suddenly Salad classic pasta salad mix

1 package (3 oz) Oriental-flavor ramen noodle soup mix

3 tablespoons sugar

3 tablespoons vegetable oil

2 tablespoons white vinegar

2 tablespoons water

1 tablespoon soy sauce

3 cups coleslaw mix

1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch

pieces

1/2 cup sliced almonds, toasted

1 can (15 oz) mandarin orange segments, drained



1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mixes from pasta mix and

soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta,

coleslaw mix, pea pods, almonds and oranges; toss to combine.

4. Just before serving, coarsely crush dry noodles from soup mix;

stir into pasta mixture. Serve immediately, or refrigerate.

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Ranch Spinach Pasta Salad



Start to Finish:15 min

Makes:6 servings



1 box Betty Crocker Suddenly Salad classic pasta salad mix

1/2 cup Hidden Valley The Original Ranch dressing

1 tablespoon fresh lemon juice

2 cups baby spinach leaves or small broccoli florets

3/4 cup grape tomatoes, halved

1/2 cup sliced cucumber, halved

1/2 cup julienne (matchstick-cut) carrots

2 tablespoons chopped fresh or 1 teaspoon dried basil leaves



1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In medium bowl, mix seasoning mix, dressing and lemon juice. Stir

in pasta and remaining ingredients. Store any remaining salad covered

in refrigerator.

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Greek Tossed Pasta Salad



Start to Finish:25 min

Makes:12 servings (1 cup each)



1 box Betty Crocker Suddenly Salad Caesar pasta salad mix

1/4 cup water

3 tablespoons vegetable oil

4 cups torn romaine lettuce

2 medium tomatoes, coarsely chopped (1 1/2 cups)

1 small cucumber, coarsely chopped (1 cup)

1/2 cup thinly sliced red onion, slices cut in half

4 oz crumbled feta cheese (1 cup)

1 can (2 1/4 oz) sliced ripe olives, drained



1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water.

Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mix, water and oil. Stir in

pasta and remaining ingredients. Toss with croutons and Parmesan

topping. Serve immediately, or refrigerate

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Peanut Butter Truffle Brownies



Start to Finish:2 hr 30 min

Makes:36 brownies



Brownie Base:

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box



Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk



Topping:

1 cup semisweet chocolate chips

1/4 cup butter



1. Heat oven to 350F. Grease bottom only of 13x9-inch pan with

cooking spray or shortening. (For easier cutting, line pan with foil,

then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water,

oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes

or until toothpick inserted 2 inches from side of pan comes out

almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on

medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients

uncovered on High 30 to 60 seconds; stir until smooth. Cool 10

minutes; spread over filling. Refrigerate about 30 minutes or until

set. For brownies, cut into 9 rows by 4 rows. Store covered in

refrigerator.