Kopy Kat Recipes - B

Benihana's Fried Rice

1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions
3 tablespoons sesame seeds
5 eggs
5 tablespoons soy sauce
Salt
Pepper

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.

Benihana Sesame Chicken

1 teaspoon soybean oil
5 ounces skinned, boneless chicken breast
2 mushrooms, sliced into 8 pieces
1 teaspoon soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame seeds
Salt and pepper (optional)

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees). Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot. Dip prepared chicken in Benihana Cream Sauce. Serves 1

Benihana Cream Sauce

2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days. When reheating, add 6 tablespoons whipping cream and stir completely before serving.

Benihana Cream Sauce

2 cups soy sauce
1/3 cup sesame seeds (ground), roasted
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat. Sauce may be stored for up to 3 days. When reheating, add 6 tablespoons whipping cream and stir completely before serving.

Bennigan's Baked Monte Cristo Sandwich

4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
Dijon Mustard Dipping Sauce

1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Preheat oven to 450 degrees. Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices. In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce. Makes 4 servings

Bennigan's Ale House Shrimp And Pasta

12 ounces penne pasta
1 tablespoon stick butter or margarine
1 package (12 oz size) mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package of white sauce mix, whisked with
1 1/2 cup milk
1 pint cherry tomatoes, halved
1 1/2 pound raw medium shrimp, peeled and deveined

Garnish
Chopped Scallions
Freshly grated Parmesan Cheese

Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic; cook, stirring, 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium low and simmer 2 to 3 minutes until cooked through. Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese. Makes 4 servings

Bennigan's Chicken Salad

1 pound chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
Alfalfa sprouts
Whole fresh pineapple for serving, opt.

Place chicken in large mixing bowl; add celery and mix. Add remaining ingredients and mix with rubber spatula.

To serve in pineapple shell, cut whole pineapple in half lengthwise. Using a grapefruit knife, cut around the inside of the pineapple, leaving aobut 1/4" from the edge. Scoop out remaining pineapple.

Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkle with 1 Tbsp. toasted almonds and serve chilled. Makes 4 servings

Bennigan's Onion Soup

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. 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.

Bennigan's Broccoli Bites

3 eggs
6 oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees. Set up a shallow pan with
bread crumbs.

Scoop about 1/2 oz. portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with Honey Mustard Dressing

Honey Mustard Dressing

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 tablespoon + 1 teaspoon lemon juice

In a mixing bowl, combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Bennigan's Hot Bacon Dressing

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 (optional)

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 Strawberry Cheesecake

Crust
2 cups vanilla wafers or chocolate wafers
1/2 cup sifted confectioner's sugar
7 tablespoons melted butter
1 teaspoon cinnamon

Filling
5 (8-oz.) pkg. cream cheese, room temperature
1/2 teaspoon vanilla
1 lemon, grated zest of
3 tablespoons lemon juice
1 3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup heavy cream
large fresh strawberries

Crust: In food processor, crush cookies until very fine. Place rest of ingredients into the processor bowl; mix until well blended. Pat the crumb mixture into and up the sides of a 9" springform pan or a pie shell, set aside.

Filling: Preheat oven to 450 degrees. In a large bowl or food processor, beat cream cheese until light and fluffy. Add vanilla, lemon zest and juice.

In small bowl, mix sugar, flour and salt together; add to cheese mixture. Add eggs and egg yolks, a tablespoon at a time, beating after each addition. Gently stir in the cream. Pour batter into crust-line pan. Bake for 12 minutes; reduce heat to 300 degrees and continue baking for 55 minutes, or until center tests done. Remove from oven.

Allow to cool for 30 minutes, then loosen sides of the cake with a spatula. When cake has cooled for about an hour, remove from pan. Chill at least 2 hours before serving. Garnish with fresh strawberry slices. Cut lengthwise into thin slices and spread around the edge of the cake in a fan-like pattern.

Bennigan's Potato Wedges

4 medium baking potatoes
1/2 cup Shredded Colby Cheese
4 tablespoons Bacon Bits
1 bunch green onions, tops only, chopped
1/2 cup Sour cream

Preheat oven to 350 degrees. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool. When potatoes are cool, cut them in half and scoop out the flesh leaving a least 1/4" inch of flesh on the skin.

Grease a baking dish and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Bake for 5-10 minutes, or until the cheese has melted. Remove from oven. Sprinkle the green onion tops on the potatoes. Serve with sour cream. Makes 4 servings

Bennigan's Smothered Chicken

4 Boneless, Skinless Chicken Breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor (found on condiments aisle)
3 tablespoons butter or margarine
8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon

Chicken Marinade

1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar

Combine all marinade ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.

Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade. While chicken is marinating, slice onions and mushrooms and cook your bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.

Preheat oven on broil. Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes. Watch the chicken carefully!! About 6 minutes into broiling, top chicken with bacon strips. Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more. Watch carefully; sometimes the grease from the bacon will ignite if not careful

Ben & Jerry's Cherry Garcia

1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Transfer the mixture to 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 the cherries, then continue freezing until the ice cream is ready.

Ben and Jerry`s Oreo Mint Ice Cream

2/3 cup Oreo's; coarsely chopped
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons peppermint extract

Place the cookies in a bowl, cover and refrigerate. 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. Pour in the cream and milk and whisk to blend.

Add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 quart

Ben & Jerry's Heath Bar Crunch Ice Cream

4 Heath Bars
2 cup heavy or whipping cream
2 large eggs
1 cup whole milk
3/4 cup sugar
2 teaspoon vanilla

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready.

Ben & Jerry's Fresh Georgia Peach Ice Cream

2 cup ripe peaches finely chopped
1 1/4 cup sugar
1/2 juice of lemon
2 large eggs
2 cup heavy or whipping cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.

Ben & Jerry's Giant Chocolate Chip Cookies

1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teas vanilla extract
1 cup + 2 teaspoons all purpose flour
1/2 teas salt
1/2 teas baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees. 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. Makes 12 to 15 cookies.

Ben & Jerry's NY Super Fudge Chunk

1/4 cup white chocolate; chop coarse
1/4 cup semisweet chocoate; chop
1/4 cup pecan halves; chopped
1/4 cup walnuts; chop coarse
1/4 cup chocolate covered almonds; cut in half
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teas vanilla extract
1/2 teas salt

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 mixture to 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. Makes 1 quart.

Big Boy's Blue Cheese Dressing

1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayo
4 ounces blue cheese, crumbled
1/8 teaspoon onion powder

Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.

Big Boy Tartar Sauce

2 cups mayonnaise
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons prepared horseradish
2 tablespoons minced fresh onion
1/3 cup dill pickle relish
1 clove garlic, minced
2 hard boiled eggs, finely minced
1 teaspoon cayenne pepper
1/3 cup chili sauce

Mix all together. Serve with fish, french fries, on sandwiches, etc. Makes 3 1/2 cups

Big Boy Slim Jim Sandwich

6 ounces thinly sliced Virginia Baked Ham
3 ounces thinly sliced natural Swiss Cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
Shredded lettuce
Sandwich sauce or Thousand Island dressing
1 tablespoon butter or margarine, softened

Heat a griddle or large skillet over medium-high heat. Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle. Remove bread from griddle. On the bottom of the sandwich roll arrange (in order) ham, cheese, lettuce, tomato. Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich.

Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with a dill pickle spear and serve with potato chips or hand-cut french fries. Makes 1 serving

Big Boy Chicken Gravy

28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at higih 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. Makes 6 servings

Big Boy's Strawberry Pie

1 cup all purpose flour
1/4 teaspoon salt
3/4 stick butter
1 1/2 tablespoons shortening
1/8 cup ice water

Filling:
1 cup sugar
3 tablespoons corn starch
1 pint strawberries
1 12 oz. can 7-Up
Whipped cream

Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

Filling: In a medium sized sauce pan combine sugar, cornstarch, and 7-Up until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are.

Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

Black Eyed Pea's Baked Squash

5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Black Eyed Pea's Broccoli-Cheese Soup

1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper

Steam or boil broccoli until tender. Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.