Benihana Ginger Sauce

Yield: 6 Servings

1/4 c Onion,chop

1 sm Ginger root,or

1/8 t ginger,Ground

1/2 c Soy sauce

1/4 c 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.

Benihana Hibachi Chicken And Hibachi Steak

Yield: 4 Servings

1 4 skinless boneless chicken breast halves

1 lg Onion

2 md Zucchini

2 c Mushroom

2 TB Vegetable Oil

6 TB Soy Sauce

4 TB Butter

: Salt

: Pepper

2 ts Lemon Juice

3 ts Sesame Seeds

6 c Bean Sprouts

: Mustard Sauce

: Ginger Sauce

Slice chicken, onion, zucchini and mushrooms into bite-size pieces.

Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.

Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often.

When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan.

Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates

next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the

chicken and vegetables with mustard sauce and ginger sauce on the side.

California Pizza Kitchen Dakota Smashed Pea & Barley Soup

Yield: 1 Servings

2 c split peas

6 c water

2 14.5-ounce cans chicken

-broth,(4 cups)

1/3 c onion,Minced

1 lg clove garlic,minced

2 t lemon juice

1 t salt

1 t granulated sugar

1/4 t parsley,Dried

1/4 t white pepper

1 ds thyme,Dried

1/2 c barley

6 c water

2 md carrots,diced (about 1 cup)

1/2 stalk celery,diced (1/4

-cup)

Garnish

green onion,Chopped

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.

2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.

3. When the split pea mixture has become a thick soup, use a hand held blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches.

Alternately, if you like, you may skip this step, keeping the soup rather chunky.

It's still good this way, just not as smooth as the real thing.

4. Drain the barley mixture in a sieve or colander and add it to the split pea

mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each

serving with a little chopped green onion.

Makes 8 servings.

French Dip Gravy

1 cn beef broth,(10 ozs)

1 cn franco am beef gravy,(10 -ozs)

1 10 ozs ca,¥

1 c mush soup

Combine ingredients & warm in MW 6 min, covered. To serve, place in

cup in

French Fries

1 potatoes

1 water

1 white vinegar

1 oil

1 crisco

To make French Fries at home, use only long white Burbank Russets. Peel and cut in half lengthwise. It will be easier to manage them when you cut each then into strips with a sharp knife. Place cut sides of potatoes on a board and remove a thing slice from each end and a slice from the rounded longside of it, too. You know have

almost a rectangle shape to work with. Slice this into 1/4" thick strips. Place in a deep refrigerator container.

Mix 1 quart water with 1/2 cup white vinegar, repeating it until you have enough to cover potatoes. Cover the container and chill the submerged poratoes several hours. This draws out the starch that makes a fried potato, otherwise limp and holds the grease. Drain them well on paper toweling.

Drop a few at a time, using a French frying basket, into 425 degrees F -- oil, at least 4" deep in heavy 2 1/2 quart saucepan. Let them "blanche" in the oil rather than fry completely, removing the potatoes after 1 minute. At once drop them into a freezer container or on a cookie sheet & place in your freezer for 10 minutes. Return

them to the oil to fry till golden brown at that time, draining them well on paper toweling.

Salt them as you wish, which also helps to evaporate any excess greease ont he finished potatoes. Most of the salt will fall off when the potatoes are transfered to serving plates. If the oil is not hot enough the potatoes will be greasy. A good

combination is 1 pint corn oil to 1 cup Crisco shortening, using as

much as is needed for the amount you are preparing, keeping ti 4"

deep at 425 degrees F -- in the pan.