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Benihana Restaurant Ginger Sauce

N/A | 2

Combine the all ingredients. Blend on low speed for 30 seconds or until the gingerroot has been pureed. Serve chilled and refrigerate after serving.


Greek Seasoning

  • Posted by Kalina on 09/12/2010
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Here is a Greek influenced spice blend that we make when we run out of store bought Greek seasoning. Directions: 1. Combine all ingredients in a small bowl. 2. Transfer to an airtight container. Store in that container in a cool dry place for up to 6 months.


White Wine Marinade

  • Posted by ADMIN on 09/26/2007
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Combine all ingredients in a non reactive bowl. Cover, and refrigerate over night to allow flavors to meld. Then add meat to the bowl, covering all sides with the marinade, and then recover and allow to marinate for at least 3 to 4 hours in the refrigerator. Or, I prefer to add the meat and...


Three-Herb Pesto

  • Posted by ADMIN on 09/26/2007
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In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week. Let pesto come to room temperature before using. Makes about 1 cup.


Tomato-Basil Vinaigrette

  • Posted by ADMIN on 09/26/2007
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Teriyaki Marinade for Broiled Steaks (Rancho Las Palmas)

  • Posted by ADMIN on 09/26/2007
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Yield: 1 cup Mix until well blended. Marinate steaks, not less than 30 minutes.


Sweet And Sour Dipping Sauce

  • Posted by ADMIN on 09/26/2007
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Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.


Spiced Yogurt Marinade

  • Posted by ADMIN on 09/26/2007
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Raspberry Vinegar Marinade

  • Posted by ADMIN on 09/26/2007
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No-Fat, No Cook Barbecue Sauce

  • Posted by ADMIN on 09/26/2007
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In a medium sized bowl, mix together all ingredients. Store in refrigerator until ready to use. Stir before using. Makes about 1 1/3 cups.


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