A quick way to turn family favorites into a savory adventure is by adding Mr. Yoshida's Fine Sauces, no matter what the cooking method. These easy-to-use sauces make simple dishes shine - whether grilling or sautéing, marinating or stir frying. Here are some easy and delicious tips:

• Cut BONELESS CHICKEN BREAST into 1 1/2 inch strips.
• Marinate with Mr. Yoshida’s Original Gourmet Sauce for 30 minutes.
• Thread chicken on skewers.
• Grill until chicken is no longer pink, brushing with additional sauce.

• Thread cubes of BONELESS SIRLOIN STEAK, MUSHROOM CAPS, ONION CHUNKS and ZUCCHINI SLICES on skewers; • Brush generously with Mr. Yoshida’s Cracked Pepper & Garlic Sauce.
• Grill until steak is cooked and vegetables are tender, turning and brushing with additional sauce.

• Combine 1 cup Mr. Yoshida’s Hawaiian Sweet & Sour Sauce with 1 cup pineapple or orange juice.
• Grill 4 pounds BEEF RIBS, meat side down, for 10 minutes or until brown.
• Turn ribs over; brush ribs with sauce mixture.
• Grill over medium heat for 2 hours, brushing frequently with additional sauce.

• Peel medium-size EGGPLANT and cut into 1/2 inch cubes.
• Cut small RED BELL PEPPERS into strips.
• Cut medium ONION into thin wedges.
• Sauté eggplant, pepper, onion and 1/2 t minced garlic in 2 T olive oil until tender.
• Stir in 1/2 cup Mr. Yoshida’s Original Gourmet Sauce.
• Continue cooking 1-2 minutes, stirring frequently.

• Cut small GREEN, YELLOW AND RED BELL PEPPERS into strips.
• Cook in 1 T vegetable oil in skillet until tender-crisp.
• Stir in 1/2 cup Mr. Yoshida’s Cracked Pepper & Garlic Sauce; heat.
• Serve with cooked chicken, beef, pork, or fish.

• In a skillet, cook 1 pound of BONELESS CHICKEN BREASTS, cut into chunks, and 1 green pepper, chopped, in 2 T vegetable oil until chicken is no longer pink.
• Stir in 2/3 cup Mr. Yoshida’s Hawaiian Sweet & Sour Sauce and 1 can (8 oz) pineapple chunks, drained.
• Heat.
• Serve over cooked rice.

• Combine 1/4 cup Mr. Yoshida’s Original Gourmet Sauce with 2 T Italian dressing.
• Brush on both sides of tender BEEF STEAK (T-bone, porterhouse, or sirlioin).
• Broil 6 to 8 inches from heat source to desired doneness, turning once and brushing again with sauce.

• Place 1 to 1 1/2 pounds SKINLESS CHICKEN THIGHS in baking dish.
• Bake at 375ºF for 30 minutes; drain.
• Pour 1/2 cup Mr. Yoshida’s Cracked Pepper & Garlic Sauce over chicken.
• Bake an additional 30 minutes, basting once with sauce.

• Drain liquid from 30 oz can SWEET POTATOES; place potatoes in 2-qt casserole.
• Pour 3/4 cup Mr. Yoshida’s Hawaiian Sweet & Sour Sauce over sweet potatoes; cover.
• Bake at 350ºF for 20 minutes.
• Sprinkle with 1/2 cup chopped nuts.
• Bake, uncovered, an additional 10 minutes or until hot.