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Benihana Ginger Salad Dressing
1
1
1
2
2
2
2
4
2
2
/2 cup minced onion
/2 cup peanut oil
/3 cup rice vinegar
tablespoons water
tablespoons minced fresh ginger
tablespoons minced celery
tablespoons ketchup
teaspoons soy sauce
teaspoons sugar
teaspoons lemon juice
1
1
1
/2 teaspoon minced garlic
/2 teaspoon salt
/4 teaspoon black pepper
1
. Combine all ingredients in a blender. Blend on high speed for about
30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Benihana Magic Mustard Sauce
3
2
/2 c Soy sauce or tamari sauce
tb Powdered mustard
tb Hot water
1
2
1
t. Sesame seeds, toasted
Garlic clove
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. Bennigan's Hot Bacon Dressing
2
ounces Bacon grease
/4 pound Red onion, dice fine
cups Water
1
2
1/2 cup Honey
1
/2 cup Red wine vinegar
2
tablespoons Dijon mustard
1/2 tablespoons Cornstarch
tablespoon Tabasco (optional)
1
1
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
Bennigan's Onion Soup
1
1
2
3
1
1
/2 pound
/4 cup
tablespoons Corn oil
tablespoons Flour
quart
quart
Firm white onions -- sliced
Butter
Chicken broth
Beef broth
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