Stir Fry Chicken Teriyaki

Stir Fry Chicken Teriyaki Submitted by Marina A. Turner
Category: Chinese, Dinner, Poultry, Stir-fry

Yield: servings Ingredients:5 boneless skinless chicken breast halves/sliced into cubes or small strips
1 large onion
1 cup of mushrooms
1 large green pepper/sliced lengthwise
3 cups of broccolli/fresh or frozen
2 tablespoons of vegetable oil
1 jar kikkoman teriyaki marinade
1 jar kikkoman teriyaki baste/glaze
2 cups of cooked white rice


Procedures:1 Heat a large skillet with oil and fry chicken until golden brown, then add onions and cook until almost transparent.
2 Then add peppers and mushrooms and grill well.
3 Then add just enough marinade, until all is covered and stir for about 5 minutes on medium heat.
4 Then add teriyaki glaze until all is covered, stirring continuously and follow by adding broccoli last for a more crisp taste/texture, let sit for about 5 minutes. Serve over white rice.

Quick Blueberry Muffins

Try these muffins when you want to place home baked goodness on the table in a hurry. Brown sugar, orange peel and fresh blueberries make these muffins moist but delicate and chock full of flavor.

Estimated Times
Preparation Time 10 mins.
Cooking Time 17 mins.

2 cups all-purpose baking mix
1/3 cup granulated sugar
2 tablespoons packed brown sugar
2 tablespoons grated orange peel
1 large egg
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons vegetable oil
1 cup fresh blueberries*
2 teaspoons orange juice, (optional)
2 tablespoons granulated sugar, (optional)

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE baking mix, granulated sugar, brown sugar and orange peel in large bowl. Beat egg lightly in small bowl; stir in evaporated milk and vegetable oil. Add evaporated milk mixture to baking mix mixture; stir just until moistened. Gently fold in blueberries.

SPOON batter into prepared muffin cups, filling 3/4 full. Gently brush tops with orange juice and sprinkle with granulated sugar.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 3 to 4 minutes; remove to wire rack to cool slightly. Serve warm.

**Frozen blueberries which have been thawed and drained may also be used.

Yields 12 muffins

Toasted Almond Muffins

Orange and almond flavors are a special combination in these moist muffins. They are a delicious treat for any breakfast table.

Estimated Times
Preparation Time 12 mins.
Cooking Time 17 mins.

2 1/2 cups all-purpose baking mix
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 cup sliced, toasted almonds, divided
1 cup powdered sugar, sifted
1 to 2 tablespoons orange juice

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE baking mix, evaporated milk, granulated sugar, vegetable oil and egg in large mixer bowl. Beat on high speed for 30 seconds or until blended. Fold in 3/4 cup almonds. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Remove to wire racks to cool completely.

COMBINE powdered sugar and orange juice in small bowl. Spread over each muffin; sprinkle with remaining almonds.

Yields 18 muffins

Homemade Apricot Ice Cream

Homemade apricot ice cream is a summertime treat. Serve with fresh berries for an added treat.

Estimated Times
Preparation Time 10 mins.
Cooking Time 5 mins.
Freezing Time 165 mins.

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 envelope (7 grams) unflavored gelatin
3/4 cup granulated sugar
1 1/2 cups Tropical NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice
1 container (8 ounces) vanilla fat free yogurt
1 teaspoon vanilla extract
1 1/2 cups (6-ounce package) finely chopped dried apricots

COMBINE evaporated milk and gelatin in medium saucepan; let stand for 3 to 5 minutes or until gelatin is softened. Cook over medium-low heat, stirring until gelatin is dissolved. Add sugar; cook until sugar is dissolved.

WHISK together Juicy Juice, yogurt and vanilla extract in medium mixer bowl; stir in apricots and gelatin mixture. Pour into ice cream maker and prepare according to manufacturer's directions. (If not using an ice cream maker, pour mixture into a freezer-proof dish. Freeze for about 45 minutes or until partially set. Remove from freezer and stir to break up clumps. Freeze until firm.)

NOTE: If you use a traditional-style ice cream maker, you will need up to 6 cups of crushed ice and 4 cups of coarse salt.

VARIATION: Try substituting Orange Mango NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice and finely chopped dried mangoes.

Serving Size: 10

French Roast Ice Cream Float

Great coffee drink.

Estimated Times
Preparation Time 5 mins.

3/41 cup cold water
3/4 cup club soda, chilled
2 tablespoons granulated sugar
2 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 large vanilla ice cream

PLACE water and Nescafé in blender; cover. Blend until coffee is dissolved. Add ice and sugar; blend until smooth. Serve immediately.

Serving Size: 2