Bake at 350 for 35 minutes (until light pink in the middle). If you choose to use chicken, cook until solid white in the middle. I like to skewer chicken tenderloins and then bake or barbeque them. If you choose to use beef tenderloin, you may need to increase cooking time based on the thickness of the tenderloin. Slice into medallions and serve. Remember, tenderloins continue to cook after you have taken them out of the oven so don’t overcook them.

Compliment your meal with a green salad and twice-baked potatoes, and you have an unforgettable meal.

NOTE: You may choose to marinate your tenderloin prior to cooking for approximately 1 hour. If you don’t have time, that’s OK. It’s still great.

This is also GREAT served chilled with a side of Grill Sauce and toasted sesame seeds for dipping, a wonderful appetizer that can be made the night before.

Cover catfish filets with Peanut Sauce (you can marinate overnight or do it all in the same day -- marinating overnight will give you a stronger peanut taste).

Roll 1 strip of bacon around 1 peanut sauce soaked catfish and secure with a toothpick. You can leave the bacon out or use turkey bacon if you are on a low fat diet. Grill at a medium heat until cooked or place on cookie sheet (I prefer one with an edge to prevent drips) and bake at 375 for approximately 30 minutes or until fish no longer has a "clear" appearance inside.

Serve with fresh steamed veggies and you have a yummy healthy meal!

Combine Peanut Sauce and water chestnuts. Set aside. Cut bacon strips in half and separate for easy handling. Roll 1 strip of bacon around 1 peanut sauce-soaked water chestnut and secure with a toothpick. Place on cookie sheet (preferably one with an edge to prevent drips). Bake meal at 350 for approximately 45 minutes or until bacon is cooked. The pre-cooked bacon is great to use and cuts your baking time and mess in half. Serve with extra peanut sauce to dip. YUM!

Use Grill Sauce to coat chicken tenderloins. Skewer one or two tenderloins on to bamboo skewers (depending on size of skewer) and bake at 350 for 20 to 30 minutes until chicken is solid in color. Serve over rice or with fresh, steamed vegetables or BOTH! This is a quick meal everyone loves.

Place in baking dish and bake at 350 for about 1 hour, tossing every 15 minutes to assure all around coating and baking. This is a great side dish. Add fresh vegetables (peppers, onions and broccoli) for a new twist!

Coat uncooked Salmon with Grill Sauce. Place in baking dish and bake at 375 for about 30 minutes. If your salmon filet is thin, decrease baking time. If it is a thick piece, increase baking time. Check for doneness. Or, place on foil or large piece of lettuce and grill on medium heat until done.

Serve with asparagus that is quickly sauteed in a hot pan with a little olive oil, garlic, and a bit of lemon juice!

In a large skillet, add all ingredients, saute until cooked (make sure skillet is hot). Add ¾ Cup heavy cream, mix to blend.

Compliment your meal with a green salad and twice-baked potatoes and you have an unforgettable meal!

Toss all ingredients together. Put in baking dish. Cover with foil. Bake at 300 degrees for about 1 hour or increase the temperature to 350 degrees to reduce the cooking time. Remove from the oven; check the potatoes with a fork to see if they are done. Toss all ingredients again; making sure everything is well coated. Place back into the oven uncovered for approximate 5 to 10 more minutes depending on the potatoes.

Serve with a green salad and your favorite Halloween desert.

NOTE: Although the peanut sauce is spicy, the juices from the chicken lessen the spice factor. You’ll notice this meal takes on a whole new flavor from those meals cooked with straight Peanut Sauce. You family may not even realize you used Peanut Sauce!

Drizzle Kim’s Gourmet Teriyaki Sauce over the filet. Coat evenly. Using a pastry brush helps get an even coat. Bake at 375 for approximately 20 minutes or grill. Fish should be solid in color inside and pull apart nicely.

This goes great with garlic-mashed potatoes and stringed zucchini/summer squash.

Boil water directly in frying pan. Add Ramin Noodles and sauces. Cook until all liquid has cooked out and noodles are frying in pan. That’s it. For adults, I like to add Cashews (salt rinsed off), chopped celery, sliced water, chestnuts and sometimes cubed chicken or pork.

This is a very inexpensive meal for a big crowd (or a couple of teenagers!) Double or triple this recipe and you are still under a $10 cost for up to 6 people.

Mix together (mixture should hold together well, forming a loaf. If too loose, add a little more Matzo Meal. Place in loaf pan and brush on approximately 1 tbsp Teriyaki Sauce to glaze. Bake at 350 for 35 minutes.

Heat skillet or wok. Add all ingredients and stir until cooked (approximately 10 minutes). Serve over steamed rice, baked potatoes, steamed vegetables or pasta.

Skewer kabobs starting with onion or bell pepper, varying choice until skewer is ¾ full. Leave room for handling. Brush kabob with Grill Sauce and place either on barbeque or in oven at 425. Cook until done to your preference. If baked in an oven, these are easy for large crowds. You’ll spend less time of the fires.

Use as a sandwich sauce with any kind of meat or vegetable. It’s GREAT!