Random Sizzler Recipes (7 items)

• 

  (#2) Hibachi Chicken

  6 boneless skinless chicken breast
  1/2 cup teriyaki sauce {we used Kikkoman}
  1/2 cup bbq sauce {we used Cattleman's}
  salt, to season chicken
  pepper, to season chicken
  pineapple slices 20 oz. can in 100% juice

  - In a medium sized bowl, add bbq sauce and teriyaki sauce stir; set aside.
  - Wash and pat dry chicken breast; season chicken with salt and pepper.
  - Grill chicken until cooked through. Add pineapple to the grill 5 minutes before removing and grill both sides.
  - Remove chicken and pineapple; smother chicken with sauce on both sides.
  - Top chicken with grilled pineapple; serve with the remainder sauce for dipping.
• 

  (#1) Clam Chowder

  1small onion, chopped
  1stalk celery, chopped
  2slices OSCAR MAYER Bacon, chopped
  1lb. baking potatoes (about 2), peeled, cut into 1/4-inch cubes
  1-1/2cups water
  1cup milk
  4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  1can (6-1/4 oz.) minced clams, undrained

  - Cook and stir onions, celery and bacon in a saucepan on medium heat for 5 minutes until vegetables are crispy-tender.
  - Add potatoes and water; bring to boil; cook for 15 minutes until potatoes are tender.
  - Microwave milk and cream cheese in small bowl on high heat for 1-2 minutes until milk is heated through.
  - Whisk until cream cheese is completely melted and mixture is well blended; add to potato mixture and stir.
  - Stir in clams and cook for another 2 minutes; stir frequently and avoid to boil.
• 

  (#5) Malibu Chicken

  1/4 cup flour
  1/4 teaspoon salt
  1/8 teaspoon black pepper
  1 egg
  1 tablespoon water
  6 chicken breasts, skinned, boned, pounded thin
  3/4 cup fine dry breadcrumbs
  2 tablespoons vegetable oil
  2 tablespoons butter
  6 slices cooked ham
  6 slices Swiss cheese
  1 teaspoon prepared mustard
  1/4 cup mayonnaise

  - Combine flour, salt and pepper; stir egg and water together with a fork.
  - Coat each chicken piece with flour, dip into egg mixture and coat with crumbs; press crumbs in firmly.
  - Heat oil and butter in large skillet over medium heat; brown chicken 4-5 minutes on each side.
  -Place browned chicken on a platter; top each piece with a slice of ham and slice of cheese.
  - Bake at 350 degrees F until cheese melts.
  - Combine mustard and mayonnaise; serve chicken immediately with sauce.
• 

  (#6) Lemon Herb Chicken

  2 skinless, boneless chicken breast halves
  1 lemon
  salt and pepper to taste
  1 tablespoon olive oil
  1 pinch dried oregano
  2 sprigs fresh parsley, for garnish

  - Cut lemon in half; squeeze juice from 1/2 lemon on chicken.
  - Season with salt to taste; let sit while heating oil in a small skillet over medium low heat.
  - When oil is hot, put chicken in skillet. Saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano.
  - Saute for 5-10 minutes on each side, or until juices run clear; serve with parsley for garnish.
• 

  (#4) Sizzler's Blue Cheese Dressing

  1 tablespoon lemon juice
  1 tablespoon white vinegar
  1 tablespoon grated onion
  1 teaspoon salt
  1/2 teaspoon coarsely ground black pepper
  2 to 4 ounces blue cheese, crumbled
  2 cups (16 ounces) sour cream
  2 cups (16 ounces) mayonnaise

  - In a large glass bowl, combine lemon juice, vinegar, onion, salt, pepper and blue cheese; chill overnight.
  - The next day, stir in sour cream and mayonnaise until mixed well.
  - Mixture can be kept in the refrigerator in an airtight container for up to 1 month. Makes 5 cups.
• 

  (#3) Cheese Toast

  1 pound butter (slightly softened)
  8 ounces grated Parmesan cheese
  sliced Italian bread

  - In a mixer, cream butter and cheese together.
  - Preheat a large frying pan on medium-high; spread cheese mixture on bread about 1/4 inch thick.
  - Place bread cheese side down on pan; cook until cheese has browned.

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