Big Boy’s Chicken Gravy

Categories: Copycat, Sauces, Chicken

Yield: 1 quart

-patdwigans fwds07a

28 oz Chicken broth

1/2 ts Onion powder

1 tb Chicken bouillon powder

2/3 c Bisquick

In blender, combine broth, onion powder, bouillon

powder and Bisquick. Blend at high speed, about 1/2

minute or until smooth. Pour into saucepan and stir

constantly over medium high heat, about 4 or 5 minutes

until if comes to a boil, is smooth and thickened a

bit. Serve at once. Can freeze up to 4 months.

Big Boy’s Blue Cheese Dressing

Recipe By : Gloria Pitzer

Serving Size : 2 Preparation Time :0:05

Categories : Salad Dressings Copycat

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/2 Cup Sour cream

1/2 Cup Milk

1 Cup Kraft mayo

4 Ounces Blue cheese — crumble

1/8 Teaspoon Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly

cover and refrigerate.

Use within 10 days.

Bennigan’s Onion Soup

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetables

Meats

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1/2 pound Firm white onions — sliced

1/4 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

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. Float a slice of

bread atop each serving. Mix equal parts of cheese to smooth paste and

spread over bread. Place all bowls on oven rack 4″ from broiler heat and

broil until cheese melts. Serve at once. Leftover soup freezes well up

to 6 months.

Bennigan’s Hot Bacon Dressing

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Salads

Meats

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 ounces Bacon grease

1/4 pound Red onion — dice fine

2 cups Water

1/2 cup Honey

1/2 cup Red wine vinegar

2 tablespoons Dijon mustard

1 1/2 tablespoons Cornstarch

1 tablespoon Tabasco

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 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 (sic.) 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. Note: To reheat use a double boiler. I put the tabasco on the

ingredient list if you like it. In differnt parts of the country

Bennigan’s omits this ingredient.

? cup Uncooked rice

6 oz sirloin steak – boneless

1 tbsp Peanut oil

2 large Mushrooms – sliced

Salt

Pepper

Cook rice according to package directions. Set aside.

Heat griddle to 350°F and pour on oil to coat surface.

Sear steak on both sides. Cut steak into strips. Return to

griddle along with mushroom slices.

Turn meat pieces until done to preference. Season with salt

and pepper to taste. Serve with boiled rice and magic mustard sauce.

Makes 1 serving.

Categories: Sauces

Yield: 8 servings

3 tb Dry mustard

2 tb Hot water

1 tb Sesame seeds; toasted

3/4 c Soy sauce

1/4 Garlic clove; crushed

3 tb Whipping cream; whipped

In small mixing bowl, combine mustard and water to

form paste. Place in blender with remaining

ingredients except cream and blend at high speed about

1 minute. Remove and stir in whipped cream.

1 tbsp Sesame seeds – crushed & toasted

3 tbsp Dry mustard

2 tbsp Hot water

3/4 cup Soy sauce

1/4 Garlic clove – crushed

3 tbsp Heavy cream – whipped

Preheat oven to 350°F. Place sesame seeds in flat pan in

oven to toast. (about 10 – 15 minutes) Mix mustard and water

in a small mixing bowl until it forms a paste. Place in blender

with sesame seeds, soy sauce and garlic. Blend at high speed

for about 1 minute. Remove and stir in whipped cream.

4 cups cooked rice

1 cup frozen peas – thawed

2 tbsp finely grated carrot

2 eggs – beaten

? cup diced onion

1? tbsp butter

2 tbsp soy sauce

salt

pepper

Cook rice following instructions on package (Bring 2 cups

water to a boil, add rice and a dash of salt, reduce heat

and simmer in covered saucepan for 20 minutes). Pour rice

into a large bowl to let it cool in the refrigerator. Scramble

the eggs in a small pan over medium heat. Separate the scrambled

chunks of egg into small pea-size bits while cooking. When rice

has cooled to near room temperature, add peas, grated carrot,

scrambled egg and diced onion to the bowl. Carefully toss all

of the ingredients together. Melt 1? tbsp of butter in a large

frying pan over medium/high heat. When butter has completely

melted, dump the bowl of rice and other ingredients into the

pan and add soy sauce plus a dash of salt and pepper. Cook

rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

In the process of recovering all old files and posts.

Found this great FREE ebook, 504 FREE Bath and Beauty Recipes!

  504 Bath & Beauty Recipes (685.5 KiB, 1,547 hits)

As far as salad dressings go, this is one of the

most requested, and tasty. At the Benihana chain

of hibachi grill restaurants, you are served a

side salad before your meal that is doused with this

tangy, slightly sweet, fresh ginger dressing.

This Top Secret Recipes version of that dressing

is a real cinch to make, once you’ve got the ingredients.

Just dump everything into a blender, whiz it, and you’re set.

Although this recipe is inspired by the many variations of

the clone recipe that are floating around (and that I have

received by e-mail), you should know that this is an

original never-before-published creation that comes closer

to the original product than any other version I have seen.

See what you think.

1/2 cup minced onion

1/2 cup peanut oil

1/3 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

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 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.