I think I can help, in part, with #7 - I found a great teriyaki recipe in "The Joy of Cooking." It's simple, delicious, and it's the only one I use. ^_^
Teriyaki Marinade for Chicken and Steak
Combine and Mix well: 1/2 cup vegatable oil 1 cup soy sauce 3 tablespoons brown sugar 3 mashed cloves garlic 1 tablespoon grated fresh gingerroot 2 tablespoons sherry
Marinate the meat 4 to 12 hours, refrigerated. Baste with the marinade during cooking.
Nanda side notes: I use olive oil instead of vegatable oil; I find it has a lighter flavor that I really enjoy. Also, I probably don't have to tell you, but make sure the soy sauce you use actually IS soy sauce, made from soy itself, and not a sauce made from soy flavoring or soy-press run-off or something gross like that. That's very important to the flavor. You'd be amazed at how many store brand soy sauces contain no actual soy! *shudders* And, obviously, the longer it marinates, the better, but I've put it in for less than an hour in the past, and it was STILL delicious. Hope that helps! Happy Holidays!
One of the little elves...
Teriyaki Marinade for Chicken and Steak
Combine and Mix well:
1/2 cup vegatable oil
1 cup soy sauce
3 tablespoons brown sugar
3 mashed cloves garlic
1 tablespoon grated fresh gingerroot
2 tablespoons sherry
Marinate the meat 4 to 12 hours, refrigerated. Baste with the marinade during cooking.
Nanda side notes: I use olive oil instead of vegatable oil; I find it has a lighter flavor that I really enjoy. Also, I probably don't have to tell you, but make sure the soy sauce you use actually IS soy sauce, made from soy itself, and not a sauce made from soy flavoring or soy-press run-off or something gross like that. That's very important to the flavor. You'd be amazed at how many store brand soy sauces contain no actual soy! *shudders* And, obviously, the longer it marinates, the better, but I've put it in for less than an hour in the past, and it was STILL delicious. Hope that helps! Happy Holidays!