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Post by Julie on Aug 24, 2002 8:52:17 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 8:53:59 GMT -6
Benihana Salad Dressing
1/4 Cup Onion -- chop
1/4 Cup Peanut oil
2 Tablespoons Rice wine vinegar
2 Tablespoons Water
1 Tablespoon Ginger root -- chop
1 Tablespoon Celery -- chop
1 Tablespoon Soy sauce
1 1/2 Teaspoons Tomato paste
1 1/2 Teaspoons Sugar
1 Teaspoon Lemon juice
1 Dash Salt & pepper
Combine all ingredients in blender or food processor; process until almost smooth.
Serves 4
Per Serving (excluding unknown items): 136 Calories; 14g Fat (87.1% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 9:00:34 GMT -6
Benihana Magic Mustard Sauce
3 tablespoon powdered mustard
2 tablespoon hot water
1/2 cup soy sauce or tamari sauce
2 tablespoons sesame seeds, toasted
1 clove garlic
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.
Use as a dipping sauce for chicken or steak, or as a dressing for bean or alfalfa sprout salad.
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 10:22:26 GMT -6
Benihana Ginger Sauce
1/4 cup onion -- chop
1 small ginger root -- or 1/8 teaspoon ground ginger
1/2 cup Soy sauce
1/4 cup rice wine vinegar
Combine all ingredients in blender container and process until smooth.
Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.
Makes 10 servings
Per Serving (excluding unknown items): 28 Calories; trace Fat (4.4% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1374mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 10:25:06 GMT -6
Benihana's Chicken
2 tablespoons soybean oil
1 boned and skinned chicken -- breast
salt
pepper
Fresh lemon juice
1 tablespoon sesame seeds
Oil a hot griddle or fry pan with soybean oil to coat surface. Cut chicken breast into bite sized pieces and place on hot griddle. Season to taste with salt and pepper. Cook until chicken looks done. Add small amount of fresh lemon juice and sesame seeds. Cook a few minutes more. Serve with magic mustard sauce.
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 10:28:23 GMT -6
Benihana's Fried Rice
1 cup cooked rice
5 tablespoons Butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
salt
pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Per Serving (excluding unknown items): 117 Calories; 9g Fat (70.1% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 607mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Serves 10
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Julie on Aug 24, 2002 10:32:14 GMT -6
Benihana Hibachi Steak
20 ounces Sirloin steaks; bone -- 5oz ea
4 teaspoons Soybean oil
8 large Mushrooms -- slice thick
4 dashes Salt -- opt
4 dashes Pepper -- opt
Broil steak until rare (do not broil too much). Heat nonstick skillet (if using electric skillet, set at 350~) and add oil to heated skillet. Place steak cubes in skillet with mushrooms and cook until done to taste. Season with salt and pepper if desired and serve hot. Serving suggestions: Dip steak in Benihana Magic Mustard Sauce.
Serves 4
Per Serving (excluding unknown items): 50 Calories; 5g Fat (80.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.
Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes
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Post by Lisa40 on Oct 6, 2002 6:17:30 GMT -6
2 C. soy sauce
1/3 C. sesame seeds (ground), roasted
1 C. whipping cream
1 pinch garlic powder
1 tsp. dry mustard, dissolved in 1 tsp. 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.
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Post by Lisa40 on Oct 6, 2002 6:18:21 GMT -6
2 C. mayonnaise
1/2 C. water
1 tsp. granulated sugar
1/4 tsp. salt
1 T. garlic juice
3 to 4 tsp. catsup
1 tsp. ground ginger
1 tsp. hot sauce
1 tsp. dry mustard
1 tsp. paprika
3/4 tsp. white pepper
Whisk together.
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Post by Lisa40 on Oct 6, 2002 6:18:58 GMT -6
1 C. soy sauce
1/2 C. sake
5 tsp. ketchup
1 C. sugar
1/3 C. cornstarch, dissolved in 1/3 C. water
1 C. Mirin
Juice of 1 freshly squeezed apple or 3 T. apple juice
1 pinch black pepper
Combine first seven ingredients 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.
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