Bamboo Chicken and Shrimp Skewers recipe

3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
1/2 cup peanut sauce.
1 tablespoon green onions, chopped
1 teaspoon black sesame seeds

Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan. Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.

Place skewers on top of noodles, garnish with green onions and black sesame seeds.

Satay Marinade:
1/2 cup fresh jalapenos
1/2 cup garlic
1/2 cup ginger, fresh minced
1/2 cup fresh lemon juice
2 1/2 cups soy sauce
1 1/4 cups sesame oil
1 1/2 cups brown sugar

Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.

Peanut Sauce :
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk, unsweetened
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
4 cloves garlic, minced
1/4 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon cayenne pepper

Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.

Source: 9NEWS.com

Sesame Chicken recipe

Source: benihana.com

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 F).

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.

Serving suggestion:
Dip prepared chicken in Benihana Cream Sauce. Servings: 1

Fried Rice recipe

Source: Benihana/TVFN

1/2 teaspoon onion, chopped
1/3 teaspoon carrots, chopped
1/3 teaspoon green onions
4 ounces rice, steamed
3 pinches salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce chicken, cooked
1/4 teaspoon sesame seeds
3 pinches pepper
1 teaspoon soy sauce

Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.

Giant Chocolate Chip Cookies recipe

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

Heat oven to 350 degrees F.

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 14minutes.

Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Makes 12 to 15 cookies.

Peach Ice Cream recipe

2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups 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 it is done) add the peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

Lemon Grass Chicken recipe

Marinade/Meat:
1 tablespoon vegetable oil
1/2 white onion, sliced
3 tablespoons finely chopped lemon grass *
2 cloves shallots, chopped
2 cloves garlic, chopped
1 pound (breast or dark meat) chicken, diced (sliced
beef or pork can be substituted)

To finish:
1 tablespoon fish sauce
2 teaspoons soy sauce
Pinch of salt
1 tablespoon granulated sugar
Additional oil for sautéing, as needed
1/2 pound steamed broccoli, for color
Steamed rice

* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)

For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.

To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.

Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sauté until almost done, about 4 to 5 minutes.

Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.

Source: San Antonio Express-News - Beijing Restaurant, San Antonio, Texas

Banana Crunch French Toast recipe

3 servings

4 large eggs
Dash cinnamon
Dash vanilla extract
6 slices thick egg bread
Honey Bunches of Oats cereal
Canola oil
Fresh banana slices
Whipped cream

Lightly beat eggs in a shallow dish or pie pan. Whisk in cinnamon and vanilla extract. Dip slices of bread into the egg mixture, coating both sides. Pour a generous amount of Honey Bunches of Oats cereal into another pie pan or shallow dish. Press slices of bread into the cereal on both sides so that cereal sticks.

Cook bread slices in a hot skillet with a little canola oil until golden. Garnish with banana slices and whipped cream.

Source: Beach Break Cafe, San Diego, California