Cook on outside grill for 30-35 minutes, turning every 5 minutes. Remove and let rest for 10-15 minutes before slicing.
VARIATION: To bake without pre-marinating, use a larger 3-4 pound tenderloin and place in a baking dish lined with 2-3 layers of foil. Place meat in pan, salt and pepper and pour bottle of teriyaki sauce over along with Worcestershire sauce. Pack brown sugar on top and seal foil, closing tightly. Bake at 300° for 3-3 1/2 hours. Open once after 2 hours while cooking and turn over. Close foil and complete cooking. Tenderloin will fall apart with fork.
Add chicken broth and bring this to a boil.
When broth is boiling add the rice; cover and simmer on low heat about 20 minutes or until all liquid has absorbed.
Bring water to a boil and salt the water.
Add broccoli and cook 3-4 minutes.
Drain; add soy sauce and sesame oil, to taste.
30 minutes before serving, add mushrooms and wine or broth.
When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.
NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.
Spray casserole dish with Pam. Place breasts in casserole. Bake 30 minutes at 375 degrees.
Top with salsa 5 minutes before breasts are done.
Top with sour cream before serving.
VARIATION: For grilling, grill seasoned chicken over medium-high heat until done. Top with salsa and sour cream to serve.
Cook pasta according to package directions; drain.
Add pepper, carrots and onion to pasta.
Pour dressing over macaroni. Mix well. Chill overnight.
Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.
Sprinkle inside cavity of chicken and outside with onion powder, salt and pepper.
Put 3 tablespoons butter and celery in cavity.
Place remaining butter on outside of chicken.
Roast for 1 hour 15 minutes, basting with butter from pan periodically.
Let rest for 30 minutes before serving.
Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.
In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Season to taste.
Heat chicken stock, garlic, and salt/pepper in a very hot pan until boiling.
Toss beans in liquid until liquid reduces to about 1/2 of original amount.
Add butter and toss around for 1-2 minutes. Season with more salt and pepper to taste.
Add bananas, pineapple and strawberries. Pour 1/2 of the ingredients in 8x12 inch dish. Refrigerate to let jell.
Spread sour cream over all. Pour remainder of jello over sour cream. Refrigerate until ready to serve.
Combine cake mix, pudding, eggs, sour cream, oil and water.
Mix on low until combined.
Mix on medium for 4 minutes.
Stir in chocolate chips.
Pour into prepared pan and bake for 45-50 minutes.
Allow to cool in the pan for 10 minutes.
Flip onto a serving dish. Slice and serve with vanilla ice cream and fudge topping, if desired.