* Exported from MasterCook * Benihana Cream Sauce Recipe By : Benihana/TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Asian
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups soy sauce
1/3 cup sesame seeds (ground) -- roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard -- dissolved in 1
teaspoon water Combine ingredients in blender or food processor and mix together for 15
seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring
over low heat. sauce may be stored for up to 3 days. When reheating,
add 6 tablespoons whipping cream and stir completely before serving. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show
Contributed to FareShare, February 24, 1999, Y2V2-19
JoAnn Pellegrin at jopell@lvcm.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Benihana Fried Rice Recipe By : Benihana/TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Rice Asian
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 teaspoon onion -- chopped
1/3 teaspoon carrots -- chopped
1/3 teaspoon green onions
4 ounces rice -- steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken -- cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce Scramble eggs and chop after cooking. Saute chopped onion, green onion
and carrots until done and mix with chopped scrambled egg and chicken.
Break off chunks of steamed rice and mix with vegetable, egg and chicken
mixture. Add sesame seeds and salt and pepper. Stir in cream butter
and soy sauce into the mixture. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show
Contributed to FareShare, February 24, 1999, Y2V2-19
JoAnn Pellegrin at jopell@lvcm.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Benihana Ginger Sauce Recipe By : Benihana/TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Asian
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 ounces sliced onion*
2 ounces ginger -- peeled,sliced
-- thinly
1 lemon -- peeled,chopped,
-- juice squeezed
2 cups soy sauce
1 cup vinegar * sliced onion should be rinsed in running water for 15 minutes. Combine all ingredients into a blender and mix well. May be stored in
refrigerator for up to one week. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show
Contributed to FareShare, February 24, 1999, Y2V2-19
JoAnn Pellegrin at jopell@lvcm.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Benihana Teriyaki Sauce Recipe By : Benihana/TVFN
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Asian
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup soy sauce
1/2 cup sake
5 teaspoons ketchup
1 cup sugar
1/3 cup cornstarch -- dissolved in 1/3
-- cup water
1 cup Mirin
1 freshly squeezed apple -- Juice of
OR 3 tablespoons apple juice
One pinch black pepper Combine first seven ingredient in saucepan and cook for 10 minutes
over medium heat. Gradually stir in dissolved cornstarch solution until
mixed well. Stir well before serving. may be stored in the
refrigerator for up to one week. Recipe from foodtv.com Thur. 2/18/99 #CL9281: Benihana Cooking Live Show
Contributed to FareShare, February 24, 1999, Y2V2-19
JoAnn Pellegrin at jopell@lvcm.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Bittersweet Chocolate-Banana Mousse Recipe By : Vegetable Heaven by Mollie Katzen (Hyperion)
Serving Size : 2 Preparation Time :0:30
Categories : Desserts Vegetarian
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 cup semisweet chocolate chips -- or less
5 ounces soft silken tofu
1 large ripe banana
1/2 teaspoon vanilla extract
1 1/2 tablespoons light brown sugar
1/8 teaspoon salt
1/2 teaspoon raspberry vinegar
fresh raspberries -- optional This rich, intense dessert contains no dairy. Silken tofu creates
the creamy texture. Cookbook author Mollie Katzen suggests that
if you are serving it to a tofu-phobe, don't reveal the ingredients
until the diner has scraped the last bit out of the dish. Allow time
to thoroughly chill the pudding. Optional: just before serving, top each
dish with a few raspberries. 1. Melt 1/2 to 3/4 cup chocolate chips in a double boiler. 2. Place the tofu and a handful of banana chunks in a blender
and begin to puree. Gradually add the remaining banana,
processing between additions to make sure it all whips up
smoothly. Add the vanilla, sugar, salt and vinegar as you
go. Pour in the melted chocolate (it's OK if it's still hot),
scraping in every last bit. Puree one more time until very
smooth and uniform, and taste to adjust the sugar. Transfer
the mousse to individual serving dishes, cover tightly with
plastic wrap and chill for at least 2 hours before serving. PER SERVING: 349 calories, 9 grams protein, 51 grams
carbohydrate, 16 grams fat, 38 percent calories as fat, 1.8
grams fiber, no cholesterol, 143 milligrams sodium. Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald
<mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net
Contributed to FareShare, February 10, 1999, Y2V2-9
PatHanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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