Baskin-Robbins Ice Cream Cake.

txt
Baskin-Robbins Ice Cream Cake
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voil! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
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Baskin-Robbins Ice Cream Cake.txt

3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the
cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.

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Ben & jerry's fresh georgia peach ice cream.txt

Ben & jerry's fresh georgia peach ice cream
Recipe By
:
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Fruits
Copycat
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
c
Ripe peaches -- finely chopped
1 1/4 c
Sugar
1/2
Juice of lemon
2
lg
Eggs
2
c
Heavy or whipping cream
1
c
Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. 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.

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Benihana Japanese Fried Rice.txt

Benihana Japanese Fried Rice
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.

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Benihana Magic Mustard Sauce.txt

Benihana Magic Mustard Sauce
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 350F. 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.

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BENIHANA MUSTARD SAUCE.txt

BENIHANA MUSTARD SAUCE
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.

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Benihana Style Steak.txt

Benihana Style Steak
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 350F 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.

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Benihana Ginger Salad Dressing.txt

Benihana Ginger Salad Dressing
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.

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Benihana Japanese Fried Rice.txt

Benihana Japanese Fried Rice
When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
on the West side of Manhattan. His concept of bringing
the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.
4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
1. 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.
2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
cooking.
3. 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.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.
5. 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
Serves 4.
Tidbits
This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.

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Bennigan's Hot Bacon Dressing.txt

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.

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Bennigan's Onion Soup.txt

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.

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