Betty Crocker Teriyaki Sauce Recipe

[Janice Hayes]

Hi,

My husband is freaking out because he can't remember the ingredients of
a teriyaki sauce that was on page 16 or 20 (?) of the old classic Betty
Crocker cookbook. So, I bought the new 40th Anniversary edition by mail,
and of course, IT'S NOT IN THERE!!!

So, if any of you have the book, can you please e-mail me the recipe?

Thanks,

Janice

[caroll...@gmail.com]

Teriaki Sauce Betty Crocker
for @ 1lb cut up chicken breast
1/4 cup dalad oil
1/4 cup soy sauce
2 tablespoons ketchup
1tlespoon vinegar
1/4 teaspoon pepper
2 cloves garlic crushed or equivalent
Double triple or quadruple as needed
Carol

[Paul Barrett]

Here's an easy recipe that works well for us. Mix equal parts sugar, soy
sauce and water. Add minced garlic and Chinese Five Spice (or powered
ginger) to taste. Enjoy!
<caroll...@gmail.com> wrote in message
news:6448d1e7-81b3-47a4...@googlegroups.com...

[Gary]

caroll...@gmail.com wrote:
>
> Janice Hayes wrote:
> > Hi,
> >
> > My husband is freaking out because he can't remember the ingredients of
> > a teriyaki sauce that was on page 16 or 20 (?) of the old classic Betty
> > Crocker cookbook. So, I bought the new 40th Anniversary edition by mail,
> > and of course, IT'S NOT IN THERE!!!
> >
> > So, if any of you have the book, can you please e-mail me the recipe?
> >

> Teriaki Sauce Betty Crocker
> for @ 1lb cut up chicken breast
> 1/4 cup dalad oil
> 1/4 cup soy sauce
> 2 tablespoons ketchup
> 1tlespoon vinegar
> 1/4 teaspoon pepper
> 2 cloves garlic crushed or equivalent
> Double triple or quadruple as needed
> Carol

I never got the original post from Janet Hayes but Carol's recipe is
slightly different what I have. She probably changed it to her
personal tastes? She's also using chicken not beef.

My recipe *is* from page 20 of the 1978 Betty Crocker cookbook. This
is probably what Janet is looking for. It's a recipe for Beef
Teriyaki, not chicken and the sauce is slightly different.

- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 TBS dry white wine
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1 clove garlic, crushed

Mix all these together and marinate 1 1/2 pounds of beef in it for at
least an hour in the fridge. Drain the beef and reserve the marinade.
Cook the beef. Add enough cold water to marinade to make 1/2 cup.
Mix in 1 TBS cornstarch. Gradually stir this into the cooked beef and
cook until it thickens. Serve over rice.

Personally....I would definitely cook some onions in with the beef
too.

G.

[dsi1]

On 8/24/2013 1:42 AM, Gary wrote:
>
> I never got the original post from Janet Hayes but Carol's recipe is
> slightly different what I have. She probably changed it to her
> personal tastes? She's also using chicken not beef.
>
> My recipe *is* from page 20 of the 1978 Betty Crocker cookbook. This
> is probably what Janet is looking for. It's a recipe for Beef
> Teriyaki, not chicken and the sauce is slightly different.
>
> - 1/4 cup soy sauce
> - 1/4 cup vegetable oil
> - 2 TBS dry white wine
> - 1 tsp sugar
> - 1/2 tsp ground ginger
> - 1 clove garlic, crushed
>
> Mix all these together and marinate 1 1/2 pounds of beef in it for at
> least an hour in the fridge. Drain the beef and reserve the marinade.
> Cook the beef. Add enough cold water to marinade to make 1/2 cup.
> Mix in 1 TBS cornstarch. Gradually stir this into the cooked beef and
> cook until it thickens. Serve over rice.
>
> Personally....I would definitely cook some onions in with the beef
> too.
>
> G.
>

Hopefully the OP is a patient poster. :-)

I made chicken teriyaki this evening. Brown boneless, skinless, chicken
thighs in a frypan. Add a couple of chopped cloves of garlic, ginger, a
small amount of water, some shoyu and sweet mirin. Simmer until the
chicken is cooked and the sauce has reduced to a thick glaze. It was
tasty, easy, and fast.

[casa contenta]

I'd bet that a good dark soy sauce would really work well in that dish.
I always keep a bottle in my pantry.

[dsi1]

On 8/27/2013 7:36 AM, casa contenta wrote:
>
> I'd bet that a good dark soy sauce would really work well in that dish.
> I always keep a bottle in my pantry.
>

I think you would like it that way. I grew up eating teriyaki chicken
and have a pretty specific taste that I want in mind. I would have made
it with a Hawaiian style shoyu which is lighter and sweeter but it seems
that my bottle of Aloha shoyu was all used up.

OTOH, my favorite shoyu is Lee Kum Kee premium which has a deep, deep,
flavor. It's tasty alright but I don't think it's appropriate for
Japanese style food.

I've also used Pearl River Bridge dark soy sauce but that was strictly
for adding some color to dishes. That stuff was very dark with a
molasses taste. I could only use that for gravy and sauces.

[casa contenta]

On 8/27/2013 1:42 PM, dsi1 wrote:
> On 8/27/2013 7:36 AM, casa contenta wrote:
>>
>> I'd bet that a good dark soy sauce would really work well in that dish.
>> I always keep a bottle in my pantry.
>>
> I think you would like it that way. I grew up eating teriyaki chicken
> and have a pretty specific taste that I want in mind. I would have made
> it with a Hawaiian style shoyu which is lighter and sweeter but it seems
> that my bottle of Aloha shoyu was all used up.
>
> OTOH, my favorite shoyu is Lee Kum Kee premium which has a deep, deep,
> flavor. It's tasty alright but I don't think it's appropriate for
> Japanese style food.

I've not tried that, but I shall now.

> I've also used Pearl River Bridge dark soy sauce but that was strictly
> for adding some color to dishes. That stuff was very dark with a
> molasses taste. I could only use that for gravy and sauces.

Well that's precisely the one I use! But then I'm known to toss in a
dash of oyster sauce too as the mood hits me. And you're right, it has a
darker texture and taste.

[dsi1]

On 8/27/2013 9:47 AM, casa contenta wrote:
> On 8/27/2013 1:42 PM, dsi1 wrote:
>> On 8/27/2013 7:36 AM, casa contenta wrote:
>>>
>>> I'd bet that a good dark soy sauce would really work well in that dish.
>>> I always keep a bottle in my pantry.
>>>
>> I think you would like it that way. I grew up eating teriyaki chicken
>> and have a pretty specific taste that I want in mind. I would have made
>> it with a Hawaiian style shoyu which is lighter and sweeter but it seems
>> that my bottle of Aloha shoyu was all used up.
>>
>> OTOH, my favorite shoyu is Lee Kum Kee premium which has a deep, deep,
>> flavor. It's tasty alright but I don't think it's appropriate for
>> Japanese style food.
>
> I've not tried that, but I shall now.

Let me know what you think about that. It's pretty much exactly the
taste that I've wanted my entire life. I know, it's strange but it's true.

>
>> I've also used Pearl River Bridge dark soy sauce but that was strictly
>> for adding some color to dishes. That stuff was very dark with a
>> molasses taste. I could only use that for gravy and sauces.
>
> Well that's precisely the one I use! But then I'm known to toss in a
> dash of oyster sauce too as the mood hits me. And you're right, it has a
> darker texture and taste.

Nobody likes a pale gravy and it works great for that. I can only get
Pearl River at Chinese markets. They always seem to keep it in the
darkest, deepest, back of the store. There's one on the corner down the
street. I'll check to see if they got that stuff. The strange thing
about it is that it's so dark that it leaves a mark on the bottle. As an
added bonus, Chinese soy sauce is kinda cheap.

[casa contenta]

On 8/27/2013 2:16 PM, dsi1 wrote:
> On 8/27/2013 9:47 AM, casa contenta wrote:
>> On 8/27/2013 1:42 PM, dsi1 wrote:
>>> On 8/27/2013 7:36 AM, casa contenta wrote:
>>>>
>>>> I'd bet that a good dark soy sauce would really work well in that dish.
>>>> I always keep a bottle in my pantry.
>>>>
>>> I think you would like it that way. I grew up eating teriyaki chicken
>>> and have a pretty specific taste that I want in mind. I would have made
>>> it with a Hawaiian style shoyu which is lighter and sweeter but it seems
>>> that my bottle of Aloha shoyu was all used up.
>>>
>>> OTOH, my favorite shoyu is Lee Kum Kee premium which has a deep, deep,
>>> flavor. It's tasty alright but I don't think it's appropriate for
>>> Japanese style food.
>>
>> I've not tried that, but I shall now.
>
> Let me know what you think about that. It's pretty much exactly the
> taste that I've wanted my entire life. I know, it's strange but it's true.

I love it when that happens.

We have tried numerous fish sauces and recently fell in love with the
Orient Gourmet brand, a Phillipine product bottled in California. It's a
quart for 3.99! But more interestingly it's a cleaner tasting and
looking sauce, less prone to crystalizing like that brand in the plastic
squeeze bottle from Vietnam, iirc...

Then there's that lovely Wang Korean BBQ sauce, have to have that.

>>> I've also used Pearl River Bridge dark soy sauce but that was strictly
>>> for adding some color to dishes. That stuff was very dark with a
>>> molasses taste. I could only use that for gravy and sauces.
>>
>> Well that's precisely the one I use! But then I'm known to toss in a
>> dash of oyster sauce too as the mood hits me. And you're right, it has a
>> darker texture and taste.
>
> Nobody likes a pale gravy and it works great for that. I can only get
> Pearl River at Chinese markets. They always seem to keep it in the
> darkest, deepest, back of the store. There's one on the corner down the
> street. I'll check to see if they got that stuff. The strange thing
> about it is that it's so dark that it leaves a mark on the bottle. As an
> added bonus, Chinese soy sauce is kinda cheap.

Oh boy is it! We only shop the Asian markets and if you think the
bottled products are well priced, don't hesitate on fresh pork or beef.

Oddly my favorite market has lovely little farm-raised Georgia Quail,
frozen 6 to a box, for 6.99 - somewhat of a bargain I believe.

[dsi1]

On 8/27/2013 11:30 AM, casa contenta wrote:
>
> Oh boy is it! We only shop the Asian markets and if you think the
> bottled products are well priced, don't hesitate on fresh pork or beef.
>
> Oddly my favorite market has lovely little farm-raised Georgia Quail,
> frozen 6 to a box, for 6.99 - somewhat of a bargain I believe.

My wife was raised by a Korean step-mother but she's afraid to buy the
meats in the Korean market. I don't know what the heck she thinks is
gonna happen. They look pretty good to me.

[casa contenta]

If its red or is swimming, buy it.

The chicken...I prefer organic...

[sybertm...@gmail.com]

Its on page 20
1/4 cup salad oil
1/4 soy sauce
2 Tablespoons catsup
1 Tablespoon vinegar
1/4 teaspoon pepper
2 cloves crushed garlic.
This booknis the 23rd printing. Hope this helps.

[itsjoan...@webtv.net]

On Friday, September 19, 2014 11:31:51 AM UTC-5, sybertm...@gmail.com wrote:
>
> Its on page 20
>
>
Heaven help us. You replied to a one year old thread that was ORIGINALLY posted to the group in 1995. Really? You had to do some digging to even find this one year old thread.

[dsi1]

I think it's refreshing. Thanks Google Groups! Evidently, at one time, it was possible to have topics that didn't degenerate into hysterical, sarcastic, troll-baiting, and bitching/moaning. We now return you to our regularly scheduled character assassinations. :-)

[Bryan-TGWWW]

1995, the year that WebTV started.

--Bryan

[itsjoan...@webtv.net]

On Friday, September 19, 2014 4:03:42 PM UTC-5, Bryan-TGWWW wrote:
>
> 1995, the year that WebTV started.
>
>

It was?? I'll take your word for it.

[Nunya Bidnits]

Wrong century. I believe it was invented in the same year as the steam
engine.

[Kalmia]

Thanks for this. I'd like to try to make my own instead of buying that Kikkoman stuff. Only I will halve the soy sauce. Lately, every seems to taste
too soy-ey.

[jaydk...@gmail.com]

Thanks! I gave away my Betty Crocker CookBook with this recipe. It is the best!!

[Teresita]

On 9/12/2015 9:35 AM, jaydk...@gmail.com wrote:
> Thanks! I gave away my Betty Crocker CookBook with this recipe. It is the best!!
>

Mmmm hmmm...

Ayup...

[Kokopelli]

On 9/12/2015 9:35 AM, jaydk...@gmail.com wrote:

> Thanks! I gave away my Betty Crocker CookBook with this recipe. It is the best!!
>

Mmmm hmmm...

Ayup...

[marti...@orange.fr]

Le mercredi 8 mars 1995 17:55:43 UTC+1, Janice Hayes a écrit :

Thank you Thank you! I lost my recipe too and there was no way I could remember it. Thank goodness you took the time to share!

[vgg.g...@gmail.com]

Page 20. I know because I was just looking for that recipe. It's Missing:-\

[droob...@gmail.com]

Thanks to whom ever posted this, my cook book is in storage so I tried googling this but couldn't find it Thank you!!

[jmcquown]

On 5/10/2017 9:14 PM, vgg.g...@gmail.com wrote:
> On Wednesday, March 8, 1995 at 8:55:43 AM UTC-8, Janice Hayes wrote:

Flashback to 1995! Don't you just love Google Groupers?

Jill

[notbob]

On 2017-07-25, jmcquown <j_mc...@comcast.net> wrote:

> Flashback to 1995! Don't you just love Google Groupers?

Not really.

<http://twovoyagers.com/improve-usenet.org/> ;)

nb

[cindy...@gmail.com]

On Wednesday, March 8, 1995 at 10:55:43 AM UTC-6, Janice Hayes wrote:
> Hi,
>
> My husband is freaking out because he can't remember the ingredients of
> a teriyaki sauce that was on page 16 or 20 (?) of the old classic Betty
> Crocker cookbook. So, I bought the new 40th Anniversary edition by mail,
> and of course, IT'S NOT IN THERE!!!
>
> So, if any of you have the book, can you please e-mail me the recipe?
>
> Thanks,
>
> Janice

Your post is old, so you may not care about this any more, but here is the BC recipe from a very long time ago: 1/2 C soy sauce, 1/4 C honey, 1/2 MSG (of course you can eliminate this), 1 clove garlic, or 1/2 t ginger. (or use fresh ginger root if you have it). Marinate overnight. Bake 50 minutes @ 350.

[Bruce]

Google Groups, the future of Usenet!

[jay]

> Wow, 1995? How do those show up I am wondering?

jay

[Bruce]

Once there was a company that wanted to create a web based Usenet
client. So they hired people with severe mental disabilities, a couple
of alcoholics and a bunch of crack addicts. They locked them up in a
building, with enough substances to keep them happy and a year later
Google Groups was born!

[Gary]

Sad but probably true. No one I know here locally has ever even
heard of Usenet. Any time I mention it to someone, I always end
up having to explain what it is. ;o

[Bruce]

It's only for us dinosaurs, apart from the binaries branch.

[Gloria Lombardi]

On Friday, August 23, 2013 at 4:15:52 PM UTC-4, caroll...@gmail.com wrote:

> On Thursday, March 9, 1995 2:09:18 PM UTC-5, Janice Hayes wrote:
> > Hi,
> >
> > My husband is freaking out because he can't remember the ingredients of
> > a teriyaki sauce that was on page 16 or 20 (?) of the old classic Betty
> > Crocker cookbook. So, I bought the new 40th Anniversary edition by mail,
> > and of course, IT'S NOT IN THERE!!!
> >
> > So, if any of you have the book, can you please e-mail me the recipe?
> >
> > Thanks,
> >

[Bruce]

Que?