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FR is driving me nuts..BBL
Posted on 04/01/2008 4:05:44 AM PDT by JustAmy
**I may be preggers again**
Congrats! This baby factory has been closed for quite awhile! LOL
The gbabies make all the loving aggravation of your own worth it! If I’d known how much fun the grands are—I’d have had them first!
It’s so much different—not sure exactly why. Seems like when your own are little you just don;t have time to enjoy them—so much else that needs doing.
Thanks, it isn’t for sure yet guys/gals, but I am sure I will be mentioning it when I get the results from the dr...
Hi to everyone I have missed that has came and left....
I am not familiar with the white sauce but I love what they call shrimp sauce although it has nothing to do with shrimp. Its the orange sauce they put on salad and I love it on my food. I brought a small cup home and finished my food today at lunch and it was even better today.
I have a recipe for the shrimp sauce that I found in the newspaper several years ago and mine is just as good as whats in the Japanese restaurant.
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I guess John didn’t fix the problem whatever it may be or still is working on it
Oh my, isn’t that beautiful. I would like to have a blanket and pillow and lay in that beautiful setting just for relaxation. Its so serene~~~~
This one?! I adore it! Nothing I love better than to order a plate of steak and veggies and drown it in white sauce! If—IF— there’s any left, it is better teh next day. LOL
Japanese Steakhouse White Sauce - Easy Recipe
1-1/4 cup Hellmann’s mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
dash cayenne pepper
Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don’t let it sit overnight. And please don’t try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.
* Hellmann’s is called “Best Foods” west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.
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The second recipe is made from scratch. Making mayonnaise is not hard, but it does involve patience. The key to getting the consistency right is to ...slooooowly... add the oil while the blender is running.
If your blender lid has a small opening or removable piece in the top that allows you to add liquid while the machine is running without removing the top, that’s perfect. If not, this is going to make a mess - consider using the first recipe!
This recipe involves more ingredients because store-bought mayonnaise is made with mustard, vinegar and salt, so it is not necessary to add those items in recipe #1.
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Japanese Steakhouse White Sauce - “From Scratch” Blender Recipe
3/4 cup soybean oil
1 egg
1/2 teaspoon dry mustard powder
1/2 teaspoon salt
2 teaspoon sugar
dash cayenne pepper
1-1/2 tablespoons white vinegar
dash cayenne pepper
1-1/2 teaspoons tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup water
Set up blender. Put 1/4 cup (only) of the oil along with the egg, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.
Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so - if not, you are pouring too fast!
** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo - it will be more like white oil and you will need to throw it away! **
Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don’t let it sit overnight. And please don’t try to substitute ketchup for the tomato paste!
Adjustments
Your favorite restaurant may make this sauce slightly differently but at the 15-20 restaurants I have tried across the country, the sauce tastes pretty much the same. One popular chain’s sauce is slightly more tangy, and this can be fixed by adding a little vinegar to the first recipe, in small amounts so you don’t add too much. Remember, store-bought mayonnaise already contains some vinegar and/or lemon juice, so the brand your restaurant uses may just contain a little more than Hellmann’s does.
If you are looking for the soy sauce-based white cream sauce that Benihana serves (which tastes nothing like this), the recipe is here.
The rest of the meal
The rest of the meal is simple. The hibachi version of fried rice is easy. Steam plain white rice first and let it sit for a while before making the fried rice, as it needs to be fairly dry and not too sticky. Just fry it with some oil, we use canola, but others should work fine - and add a good dose of real soy sauce. Try Kikkoman’s - the key is to use a real BREWED soy sauce and not imitation junk like La Choy, it makes a huge difference. Most of the restaurants add some sesame seeds also. Add a little salt and pepper to taste. Finally, clear an empty spot in the center of your rice and add one egg - scranble it, and once it’s done, mix it into the rice. Keep the whole thing mixing and moving while you cook it, and serve.
They cook the veggies and meat the same way - oil, soy sauce, salt and pepper. Veggies normally include onions, zucchini or yellow squash, mushrooms... use whatever you like. Same goes for the meat - chicken loves white sauce, as does steak and shrimp. Meat shouldn’t be overcooked - once it’s cut into bite sized pieces, it should take only a very few minutes to cook so it’s done but still juicy and tender.
One simple request.....
Please do not re-post my recipe elsewhere on the web - but feel free to post links to this site anywhere you’d like. The recipe will always be freely available here - I’d just like to be able to see how many people visit the site!
Now that you’ve found the recipe, please take a second to sign our guestbook and leave me a quick note so I know that all the effort that went into this project was worth it to someone else besides me! (if you would rather send me a private message, you can do that on the contact page).
Next: Great cooking and recipe links....
Beautiful crocus! Thanks! You’d think I’d get tired of looking at flowers after being in the greenhouse all day—not gonna happen!
Everything here is in bloom—the wild iris that are the size of crocus, the swamp jasmine, wisteria, dogwoods, azaleas, red buds, banana shrub. Wish I could send you guys some!
FR is still slow. Aggravating, isn’t it? Specially when you know you can’t do a dang thing to fix it!
Sure! I’ll catch the worms and meet you in a few!
Gorgeous pic, yorkie. The ones of the dogs in the creek the other day made me drool. I do love a creek!
I love flower pictures anytime of year! I have a pink dogwood tree blooming..
You are surrounded with God’s glorious gift to our eyes..sounds wonderful!
It’s so funny to me how people don’t really notice. All the trees are greening up, but they’re not all green. The red maples are such a blaze of color. The oaks are all bronzes. The greens are so many shades of green, you can’t describe them all. And yet, you say something to someone, and they say, yeah, it’s pretty. They don’t take the time to really look.
Here is one I just love. I call it:
Guarding the Catch!
OMG! I want to copy that so bad! I got a new printer/scanner for my birthday - and then my new computer two days ago. My “Geek Boy” hasn’t been here to install all that technical stuff, yet! How do I bookmark your post, GG?
Another recipe I have looked for (with no successful finds) is bernaise sauce. I love a well made bernaise sauce on filet mignon. I must have tried twenty different recipes - but have never found one as good as the French Restaurant L’Auberge makes.
Beautiful Meg!
I love how you did your frame.
I can’t keep posters/pictures straight and you want me to tell you how to bookmark something?! BWAHAHA
Honestly, I don’t know how! How bout if I FReepmail it to you? Never tried bernaise.
Love the labs—yours? We’ve had labs and chessies and a Dalmation—now we’ve got rat terrorists. What kind of fish?!
I cropped the larger picture for the frame after a fruitless search for a proper background..Thank you, Gee Bee,
I don’t think I got it to Freepmail, but at least I got it to private reply! I’m such a dunderhead when it comes to computer stuff. :) You got a new one?! Congrats! I’m so jealous!
I thought I only copied the recipe, but then I scanned down and I ended up copying the whloe thing—and it says not to. I apologize—to whoever owns the original site! Sorry, sorry, sorry!
Filet mignon? What time? How bout some prime rib?! LOL
Lots of shades to see here, too. We don’t have the maple trees, though..We have a lot of live oaks. some pin oaks and red oaks. The red bud and dogwooods are blooming and my neighbor’s tulip tree has bloomed.
We are a group that “notices” here and count these blessings.
I just want to sprawl out on the grass and look at the beauty, yorkie!
Are you still here?
How was THE day?
:)
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