Type what you have

Ingredients

• ✓ soy sauce
• pork sparerib
• parsley
• garlic
• lime
• rosemary
• oregano
• bay leaf
• black pepper
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ soy sauce
• french fry
• vegetable oil
• beef tri tip
• salt
• pepper
• onion
• tomato
• yellow chili pepper
• white vinegar
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange frozen French fries in a single layer on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until light golden, 22 to 24 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Season sliced beef with salt and pepper. Cook and stir beef in hot oil until just cooked and the juices release. Use a slotted spoon to transfer beef to a plate.
5. 5 Cook and stir onions in beef drippings in the pan until translucent, 3 to 4 minutes. Stir in tomato and aji amarillo; cook until tomato softens. Pour in vinegar and soy sauce.
6. 6 Add French fries and beef to the pan. Cover and cook until beef is cooked through, about 3 minutes. Season with salt and pepper; sprinkle with chopped parsley to serve.

By Perricholi

Ingredients

• ✓ soy sauce
• canola oil
• garlic
• chile pepper
• chicken
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ soy sauce
• salt
• black pepper
• garlic powder
• cumin
• chicken breast
• pineapple chunk
• white sugar
• potato starch
• vegetable oil
• vegetable oil
• tomato paste
• red bell pepper
• green onion

Instructions

1. 1 Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. 2 Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. 3 Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. 5 Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

By tooth

Ingredients

• ✓ soy sauce
• chicken breast
• vinegar
• paprika
• cumin
• black pepper
• garlic
• steak-cut french fry
• vegetable oil
• onion
• green bell pepper
• aji pepper
• roma tomato

Instructions

1. 1 Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until light golden, 20 to 25 minutes.
4. 4 Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
5. 5 Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
6. 6 Arrange baked fries on plates and place the chicken stir-fry on top.

By Lauren W

Ingredients

• ✓ soy sauce
• top sirloin steak
• sugar
• olive oil
• french fry
• red onion
• orange bell pepper
• habanero pepper
• green onion
• kosher salt
• garlic
• ginger root
• roma tomato
• white vinegar
• cilantro

Instructions

1. 1 Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
2. 2 Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3. 3 Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
4. 4 Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
5. 5 Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
6. 6 Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
7. 7 Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

By John Mitzewich

Ingredients

• ✓ soy sauce
• onion
• tomato
• lemon juice
• olive oil
• oyster
• tomato
• green onion
• ketchup
• parsley
• garlic salt
• granulated sugar
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Ingredients

• ✓ soy sauce
• grapeseed oil
• cumin
• paprika
• garlic
• thyme
• black pepper
• oregano
• onion
• coriander
• turmeric
• mustard powder
• cinnamon
• chicken breast
• lime

Instructions

1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Add lime juice to the marinade mixture while the grill is heating up.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Ingredients

• ✓ soy sauce
• zucchini
• all-purpose flour
• italian seasoning
• vegetable oil
• salt
• olive oil
• onion
• garlic
• ginger
• tomato
• egg
• sugar
• rice

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
3. 3 Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
4. 4 Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
5. 5 Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

By misobrilliant

Ingredients

• ✓ soy sauce
• orange juice
• lemon juice
• lime juice
• cilantro
• garlic
• chili powder
• cumin
• paprika
• black pepper
• chipotle pepper
• oregano
• olive oil
• flank steak

Instructions

1. 1 Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
2. 2 Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
3. 3 Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.
4. 4 After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
5. 5 When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. 6 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
7. 7 Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
8. 8 Remove steak from grill and slice across the grain.
9. 9 Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

By Lisa Arlotti

Ingredients

• ✓ soy sauce
• vegetable oil
• potato
• carrot
• onion
• garlic
• ground beef
• water
• salt
• black pepper
• bell pepper
• raisin
• pea
• rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Ingredients

• ✓ soy sauce
• garlic
• lime juice
• vegetable oil
• cumin
• paprika
• oregano
• chicken thigh
• jalapeno pepper
• cilantro
• mayonnaise
• lime juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Add soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano to a blender; blend until smooth. Pour into a gallon-sized resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Add jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper to a blender; pulse until smooth. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
5. 5 Cook chicken thighs on the preheated grill for 7 minutes; flip and grill 7 minutes more. Transfer to a serving dish; drizzle jalapeño sauce over chicken.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• lime juice
• cilantro leaves
• salt
• sea bass
• green onion
• jalapeno pepper
• yellow bell pepper
• red bell pepper
• coconut milk
• cayenne pepper
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

Ingredients

• ✓ soy sauce
• cayenne pepper
• black pepper
• salt
• cilantro
• jalapeno pepper
• lime
• chicken broth
• creme fraiche
• water
• vegetable oil
• kosher salt
• oregano
• paprika
• black pepper
• paprika
• garlic
• vegetable oil
• white vinegar
• cumin
• turkey

Instructions

1. 1 Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
2. 2 Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
4. 4 Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
5. 5 Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
6. 6 Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.

By John Mitzewich

Ingredients

• ✓ soy sauce
• sriracha sauce
• garlic
• cilantro

Instructions

1. 1 Whisk together soy sauce, Sriracha, garlic, and cilantro.

By kwb

Ingredients

• ✓ soy sauce
• garlic
• chicken breast

Instructions

1. 1 Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By CANDIELIPS

Ingredients

• ✓ soy sauce
• olive oil
• lemon pepper seasoning

Instructions

1. 1 Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.

By KERRY914

Ingredients

• ✓ soy sauce
• beef tenderloin roast
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
3. 3 Bake in preheated oven for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness).
4. 4 Let meat rest for 10 to 15 minutes before slicing.
5. 5 Serve and enjoy.

By Debbie Wright

Ingredients

• ✓ soy sauce
• pork chop
• orange marmalade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

By DENEMI

Ingredients

• ✓ soy sauce
• chicken breast
• worcestershire sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a glass baking dish. Pour soy sauce and Worcestershire sauce over top. Cover with a lid or aluminum foil.
3. 3 Bake for 50 minutes in the preheated oven, or until the juices run clear. If using frozen chicken breasts, bake for 1 hour.

By MMHASTY

Ingredients

• ✓ soy sauce
• bourbon
• brown sugar
• garlic
• pork tenderloin

Instructions

1. 1 Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
3. 3 Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

By Debbie

Ingredients

• ✓ soy sauce
• red wine vinegar
• honey
• garlic powder
• pork chop

Instructions

1. 1 In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
2. 2 Preheat grill to high heat, and lightly oil grate.
3. 3 Grill steaks 5 to 8 minutes per side, or to desired doneness.

By KMSTAT

Ingredients

• ✓ soy sauce
• mustard
• rosemary
• turkey tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk soy, Dijon, and rosemary together in a bowl. Place tenderloins into a resealable plastic bag.
3. 3 Pour marinade into the resealable plastic bag with tenderloins. Coat tenderloins with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
4. 4 When ready to cook, set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
5. 5 Remove tenderloins from marinade and shake off excess; place onto a rack in a broiler pan. Discard remaining marinade.
6. 6 Broil tenderloins in the preheated oven for 10 minutes.
7. 7 Flip tenderloins and continue to broil until no longer pink in the center and the juices run clear, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Slice tenderloins and enjoy!

By Christine L

Ingredients

• ✓ soy sauce
• water
• sugar
• vegetable oil
• garlic
• shrimp

Instructions

1. 1 Stir together soy sauce, water, and sugar in a small bowl.
2. 2 Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

By Nora

Ingredients

• ✓ soy sauce
• balsamic vinegar
• olive oil
• eggplant

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ soy sauce
• brown sugar
• plum jam
• black cherry soda
• pork tenderloin

Instructions

1. 1 In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
2. 2 Preheat grill for medium heat.
3. 3 Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
4. 4 Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

By Kris Schultz

Ingredients

• ✓ soy sauce
• honey
• garlic powder
• salmon fillet
• olive oil
• butter

Instructions

1. 1 Put soy sauce, honey, and garlic powder into a small, microwave-safe bowl. Microwave a few seconds at a time to liquefy the honey. Stir ingredients together.
2. 2 Place salmon in a glass or ceramic dish. Pour marinade over top, cover with plastic wrap, and marinate in the refrigerator for 30 minutes.
3. 3 Heat a large cast iron skillet over medium heat. Add olive oil and butter.
4. 4 Remove salmon from the marinade and shake off excess. Discard the remaining marinade and arrange salmon in the skillet, skin-side down. Cook until the edges turn opaque, about 8 minutes. Flip salmon and peel off the skin. Cook until fish flakes easily with a fork, about 3 more minutes. Flip salmon over to brown both sides.

By dubaubel

Ingredients

• ✓ soy sauce
• onion soup mix
• beef chuck roast
• black pepper

Instructions

1. 1 Whisk soy sauce and soup mix together in a slow cooker until well combined. Place chuck roast into the cooker; pour in water until all but the top 1/2 inch of roast is covered. Sprinkle ground pepper over top. Cover and cook on Low until meat is tender, about 22 hours.

By GLASSWOMN9

Ingredients

• ✓ soy sauce
• vegetable oil
• cooking sherry
• brown sugar
• garlic
• chicken breast

Instructions

1. 1 Mix soy sauce, oil, sherry, brown sugar, and garlic in a medium bowl. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the prepared grill. Cook until no longer pink in the center and juices run clear, 6 to 8 minutes on each side. Discard remaining marinade.

By margie12

Ingredients

• ✓ soy sauce
• ham
• brown sugar
• dijon mustard

Instructions

1. 1 Cut the ham in half lengthwise. Place into a large pot, and fill with enough water to cover. Bring to a boil and cook for 1 hour, replenishing water as needed. Drain.
2. 2 Meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. Set aside until the ham is done.
3. 3 Place the ham halves into a glass or ceramic baking dish with the cut sides facing up. Cover the ham with the brown sugar mixture. Cook in the microwave for 15 minutes. Slice and serve.

By Janis Dee