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Country Fried Venison

9 Feb
Venison Steaks 29,80 p/kg @ Baars Poelier, Mar...
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Venison is a staple in many Southern homes. This recipe takes the wild flavor away.

2 pounds venison tenderloin

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/2 cup butter, melted

2 tsp liquid smoke

1 egg, beaten

1 cup buttermilk

1 cup flour

2 tsp seasoned salt

2 tsp vegetable oil


Cut tenderloin into eight steaks. In a large zip loc bag, combine soy sauce, Worcestershire sauce, butter and liquid smoke. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours.

In a shallow bowl, combine egg, and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discard marinade. dip steaks in buttermilk mixture, then into flour mixture. In a large skillet over medium-high heat. cook steaks in oil for 12 to 14 minutes, turning occasionally.


Serves 8



Grilled Chicken Salad

30 Jan

Marinate the chicken in the seasoned lemon juice, soy sauce, and garlic mixture for 2 hours; for flavorful, tender chicken.


5 TBSP fresh squeezed lemon juice

3 TBSP reduced-sodium soy sauce

2 cloves garlic, chopped

1/8 tsp black pepper

1 tsp dried basil

8 ounces boneless, skinless chicken breast

1 large red onion, cut into 1/8 inch slices

Light vegetable cooking spray

6 cups chopped lettuce

1 TBSp crumbled blue cheese

1 medium tomato, cored and diced



4 TBSP fresh lemon juice

4 TBSP balsamic vinegar

2 cloves garlic

2 tsp dried basil


Whisk together lemon juice, soy sauce, garlic, black pepper and basil in a bowl and set aside. Place chicken on a piece of plastic wrap and pound flat. Place chicken into marinade bowl and cover. Marinate for 30 minutes to 2 hours.

Preheat grill or broiler of oven. Place onion slices in a single layer on a baking sheet and spray lightly with vegetable oil; turn onions over and spray to coat. Remove chicken from marinade and place alongside the onions. Grill or broil for 5 minutes per side. Let chicken cool enough to handle the slice thinly. Spread lettuce on 4 plates, scatter  the onions and chicken on top. Sprinkle 3/4 tsp over each. Sprinkle tomatoes over cheese.

Combine the dressing ingredients in a blender and mix at low-speed until garlic is finely chopped. Serve with salad


Serves 4


176 calories per serving

3.2 grams fat


Thai Noodle Salad

12 Jan

1 (8 oz) package vermicelli

1/3 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1/4 cup  fresh lime juice

1 TBSP low sodium soy sauce

1 TBSP honey

1-1/2 tsp sesame oil

1/4 tsp salt

2 carrots, grated

1 cucumber, peeled, seeded and thinly sliced

1 cup finely shredded cabbage

1/4 cup fresh mint, chopped


Prepare pasta according to package directions. Drain, rinse and place in a large bowl. In a food processor add cilantro and next 7 ingredients, until smooth, stopping to scrape down sides. Toss together pasta and cilantro mixture, carrots, and next 3 ingredients.


Serves 4

Chicken Wings with Curry Lime Butter

6 Jan

4 pounds Party style chicken wings, thawed

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

½ cup butter, softened

1 tablespoon grated lime peel

2 tablespoons fresh lime juice

1 tablespoon honey

2 teaspoons red curry paste

¼ teaspoon soy sauce

Heat oven to 425 degrees

Place wings in a large bowl, and drizzle with olive oil. Season with salt and pepper, tossing to coat. Arrange wings in a single layer on a foil lined 15x 10 inch jelly roll pan. Bake for 40 to 45 minutes or until brown and skin is crisp, turning after 20 minutes

Stir together softened butter and next 5 ingredients in a large bowl; add wings, and toss until evenly coated. Transfer to a serving platter.

Makes 6 to 8 appetizer servings

Honey Grilled Salmon

6 Jan

¾ cup honey

½ cup low sodium soy sauce

¼ cup dark brown sugar

2 tablespoons lemon juice

2 tablespoons white vinegar

2 teaspoons olive oil

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon garlic powder

4 (8oz) salmon fillets, skin removed

Combine all ingredients except fish fillets in a medium saucepan and cook over medium low heat. Stir occasionally until mixture starts to boil, reduce heat to low and simmer uncovered for 15 minutes. Watch sauce closely, it will boil over. Heat a stove top grill or BQ grill and season each fillet with salt and pepper. grill salmon fillets until fish flakes with a fork. Brush sauce on fish

Serves 4

Slow Cooked Sweet and Sour Pork

2 Jan

Another great slow cooker recipe.

2 TBSP plus 1-1/2 tsp. paprika

1-1/2 pounds boneless pork loin roast, cut into 1 inch strips

1 TBSP canola oil

1 can (20 oz) unsweetened pineapple chunks

1 medium onion, chopped

1/4 cup cider vinegar

3 TBSP brown sugar

3 TBSp reduced sodium soy sauce

1 TBSP Worcestershire sauce

1/2 tsp salt

2 TBSP cornstarch

1/4 cup cold water

Hot cooked rice

Place paprika in large zip loc bag. Add pork a little at a time and shake to coat. In a medium skillet over medium-high heat add oil. Brown meat on all sides in batches. Transfer to a 3 quart slow cooker.

Drain pineapple, reserve juice; refrigerate the pineapple. Add juice, onion, bell pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker; mix well. Cover and cook on low for 6 to 8 hours or until tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple chunks. Cover and cook 30 minutes longer or until thickened. Serve over hot rice.

Kung Pao Chicken

31 Dec

5 tsp low sodium soy sauce

5 tsp dry sherry–divided

3 1/2 tsp cornstarch–divided

1/4 tsp salt

3 to 4 boneless, skinless Chicken breast, cut into bite size pieces

2 TBSP water

1 TBSP red wine vinegar

1-1/2 tsp sugar

3 TBSP vegetable oil–divided

1/3 cup salted peanuts

6 small dried hot chili peppers

1-1/2 tsp minced fresh ginger

2 green onions–cut into 1 inch pieces

Combine 2 tsp soy sauce, 2 tsp sherry. 2 tsp cornstarch and salt in a large bowl mixing well. Add chicken and stir to coat. Let stand for 30 minutes. Combine 3 tablespoons soy sauce, 3 tablespoons sherry, water, vinegar, sugar and 1-1/2 teaspoon cornstarch in small bowl. Mix well and set aside. Heat 1 tablespoon oil in a large skillet over medium high heat. Add peanuts and cook until golden brown. Remove and set aside. Add 2 tablespoons oil to skillet and add chili peppers ; stir until peppers turn dark red. Increase heat to high and add chicken and cook stirring constantly for 2 minutes. Add ginger, and cook until chicken is done. Add onions and peanuts, stir in cornstarch mixture. Cook and stir until sauce boils and thickens

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