recipes

Bennigan’s Onion Soup

Bennigan's Onion Soup

Bennigan’s Onion Soup

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Ingredients

  • ½ pound Firm white onions — sliced
  • ¼ cup Butter
  • 2 tablespoons Corn oil
  • 3 tablespoons Flour
  • 1 quart Chicken broth
  • 1 quart Beef broth
  • 8 slices French bread
  • Swiss cheese — shredded
  • Parmesan — grated

Instructions

  • Saute onions in butter and oil until onions are transparent, but not well browned.
  • When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
  • Pour into Dutch oven and stir in broths.
  • Heat thoroughly and divide among 8 oven-proof bowls.
  • Mix equal parts of cheese to smooth paste and spread over bread.
  • Float a slice of bread atop each serving.
  • Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
  • Serve at once.

Notes / Tips / Wine Advice:

Leftover soup freezes well up to 6 months.
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Course Soup

Bennigan’s Hot Bacon Dressing

Bennigan’s Hot Bacon Dressing

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Ingredients

  • 2 ounces Bacon grease
  • ¼ pound Red onion dice fine
  • 2 cups Water
  • ½ cup Honey
  • ½ cup Red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoons Cornstarch
  • 1 tablespoon Tabasco optional

Instructions

  • Place the bacon grease in a saucepan over medium-high heat.
  • Add the onions and saute until the onions start to blacken.
  • Whilethe 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.
  • mix the ingredients well.
  • Add the cornstarch and whisk well.
  • After the onions havecarmelized, 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.
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Course Dressing

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

Portions:6 servings
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Ingredients

  • 3 tb Powdered mustard
  • 2 tb Hot water
  • ½ c Soy sauce or tamari sauce
  • 2 t. Sesame seeds toasted
  • 1 Garlic clove

Instructions

  • 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
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Course Sauce

Benihana Ginger Salad Dressing

Benihana Ginger Salad Dressing

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Equipment

Ingredients

  • ½ cup minced onion
  • ½ cup peanut oil
  • ⅓ cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced celery
  • 2 tablespoons ketchup
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Combine all ingredients in a blender.
  • Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

Notes / Tips / Wine Advice:

Makes 1 3/4 cups
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Course Dressing

Benihana’s Fried Rice

Benihana’s Fried Rice

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Ingredients

  • 1 c Uncooked rice
  • 5 T Butter
  • 1 c Chopped onion
  • 1 c Chopped carrots
  • ⅔ c Chopped scallions
  • 3 T Sesame seeds
  • 5 Eggs
  • 5 T Soy sauce
  • Salt
  • Pepper

Instructions

  • 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.
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Course Rice
Cuisine American

Ben & Jerry’s NY Super Fudge Chunk

Ben & Jerry’s NY Super Fudge Chunk

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Ingredients

  • ¼ cup White chocolate; chop coarse
  • ¼ cup Semisweet chocoate; chop
  • ¼ cup Pecan halves; chopped
  • ¼ cup Walnuts; chop coarse
  • ¼ cup Chocolate covered almonds; cut in half
  • 4 oz Unsweetened chocolate
  • 1 cup Milk
  • 2 Large Eggs
  • 1 cup Sugar
  • 1 cup whipping cream
  • 1 teas Vanilla extract
  • ½ teas Salt

Instructions

  • Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate.
  • Melt the unsweetened
  • chocolate in the top of a double boiler over hot, not boiling water.
  • Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth.
  • Remove from the heat and let cool.
  • Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
  • Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
  • Add the cream, vanilla and salt and whisk to blend.
  • Pour the chocolate mixture into the cream mixture and blend.
  • Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
  • Transfer the cream mixtureto an ice cream maker and freeze following the manufacturer's instructions.
  • After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
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Course Dessert

Ben & Jerry’s giant chocolate chip cookies

Ben & Jerry’s Giant Chocolate Chip Cookies

Portions:15 cookies
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Ingredients

  • ½ cup Butter room temperature
  • ¼ cup Granulated sugar
  • ⅓ cup Brown sugar
  • 1 Large egg
  • ½ teas Vanilla extract
  • 1 cup + 2 teas All Purpose Flour
  • ½ teas Salt
  • ½ teas Baking Soda
  • 1 cup Semisweet Chocolate Chips
  • ½ cup Coarsely Chopped Walnuts

Instructions

  • Preheat the oven to 350F.
  • Beat the butter and both sugars in a large mixing bowl until light
  • and fluffy. Add the egg and vanilla extract and mix well.
  • Mix the flour, salt, and baking soda in another bowl. Add the dry
  • ingredients to the batter and mix until well blended. Stir in the
  • chocolate chips and walnuts.
  • Drop the dough by small scoops 2 to 3 inches apart on an ungreased
  • cookie sheet. Flatten each scoop with the back of a spoon to about 3
  • inches in diameter.
  • Bake until the centers are still slightly soft to the touch, 11 to
  • 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
  • to racks to cool completely.
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Course Coockies / Biscuit

Homemade Cherry Garcia Ice Cream

Ben & Jerry’s Cherry Garcia

Portions:8
+ chilling time 40 minutes
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Equipment

  • Mixing bowls
  • whisk,
  • Ice cream maker

Ingredients

  • ¼ cup shaved semi-sweet chocolate bars
  • ¼ cup fresh Bing cherries halved and pitted (or canned cherries, drained)
  • 2 large eggs
  • ¾ cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk

Instructions

  • Prepare Mix-ins:
  • Place the shaved chocolate flakes and the cherries in separate bowls.
  • Cover and refrigerate until needed.
  • Make Ice Cream Base:
  • In a mixing bowl, whisk the eggs until light and fluffy, about 1 to 2 minutes.
  • Gradually whisk in the sugar, continuing to whisk until completely blended, about 1 minute more.
  • Pour in the heavy cream and milk, whisking to blend thoroughly.
  • Churn the Ice Cream:
  • Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
  • About 2 minutes before the ice cream is done (when it begins to stiffen), add the chilled chocolate and cherries.
  • Continue freezing until the ice cream is ready.
  • Serve:
  • Once the ice cream is fully churned, transfer it to a storage container and freeze for an additional 1-2 hours for a firmer texture, if desired.
  • Serve and enjoy your homemade Cherry Garcia ice cream.

Notes / Tips / Wine Advice:

Wine Pairing:

Pair this Cherry Garcia ice cream with a sweet, fruity dessert wine like a Moscato d’Asti or a Ruby Port.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 20 g | Fiber: 1 g | Sugar: 21 g | Salt: 50 mg
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Course Dessert / Icecream
Cuisine American
Diets Gluten Free / Vegetarian

BB King’s BBQ Ribs

bbq ribs

BB King’s BBQ Ribs

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Ingredients

  • 2 Pounds Pork Loin Ribs
  • Dry Spice Rub
  • 4 cups canned tomato sauce
  • ½ cup diced tomato
  • ¼ cup firmly packed brown sugar
  • ¼ tablespoon Worcestershire sauce
  • 2 tablespoons dried onion
  • ¼ cup soy sauce
  • ¼ cup water
  • Coleslaw and grilled corn on the cob as accompaniments

Instructions

  • Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
  • In a saucepan combine tomato sauce, tomato, sugar,
  • Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
  • Dry Spice Rub and cook over very low heat for 3 hours.
  • Preheat a grill or smoker over low heat until hot.
  • Add ribs and cook, covered, for 3 to 5 hours.
  • Brush with sauce during last minutes of cooking.
  • Serve with remaining sauce, coleslaw, and corn.
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Course Barbecue

Dry spice rub

rub

Dry Spice Rub

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Ingredients

  • 1 cup chili powder
  • 1 tablespoon garlic granules
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 1 ½ teaspoons salt
  • 2 tablespoons seasoned salt

Instructions

  • In a jar combine all ingredients well and store in a dry place, covered, until ready to use.
  • covered, until ready to use.
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Course Barbecue / Spices & Seasoning