Japanese Steakhouse Hibachi Chicken and Steak with Vegetables, Fried Rice, and White Sauce

White Sauce

• 
  
• 16 ounces mayonnaise
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic juice
• 1 teaspoon ketchup
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon white pepper
• 1/8 cup water

Hibachi Chicken or Steak

• 
  
• 5 skinless boneless thin sliced chicken breasts
• 2 large white onions
• 4 green zucchini , large
• 1 (16 ounce) package sliced mushrooms
• 2 tablespoons vegetable oil
• 8 tablespoons less sodium soy sauce
• 4 tablespoons butter or 4 tablespoons garlic butter
• 1 dash iodized salt
• 1 dash ground pepper
• 1 dash lemon juice (if you're cooking chicken)

Fried Rice

• 
  
• 1/2 cup carrot , grated, depending on how much you want
• 1/2 cup peas if you'd like to add peas
• 2 -3 scrambled eggs
• 1/2 cup diced onion if you want onion in your rice
• 2 tablespoons unsalted butter
• 3 tablespoons low sodium soy sauce
• 2 cups uncooked parboiled rice
• 2 1/2 cups water

Directions:

1. 1
   Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
2. 2
   While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
3. 3
   Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
4. 4
   In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
5. 5
   When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
6. 6
   Continue to stir both pans.
7. 7
   Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
8. 8
   Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
9. 9
   Serve in even portions to everyone's plates.
10. 10
    Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

Recipe source: http://www.food.com/recipe/japanese-steakhouse-hibachi-chicken-and-steak-with-vegtables-442394

Japanese Chicken and Stir fry + White Sauce

Half stick butter
1/4 cup Frank's Red Hot
1/2 cup Worcestershire sauce
2 tsp seasoning salt
pepper to taste


Marinate chicken in the sauce about 20 minutes. While you chop broccoli, red/yellow/green bell peppers, cook the chicken and all the sauce (won't really fry but will boil/simmer). Once chicken is cooked, add in veggies and cook to desired tenderness. Serve over steamed rice. Drizzle with extra sauce from pan.


Recipe source: Tasha Figueroa


Japanese Steakhouse White Sauce - Chuck's 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. 

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.


Recipe source: http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm

Broccoli and Cheese Soup

*Serves 4

INGREDIENTS:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

DIRECTIONS:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Source: http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html

Mexican Crockpot Chicken

4 -5 FROZEN boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese (can use low fat/fat free)

Add all ingredients except cream cheese into crock pot.  High for about 4-5 hours or until chicken is cooked. Shred the chicken and add cream cheese (just throw it on top!) and let sit for about 1/2 hour.  Mix it up and enjoy.

It can be served over rice, in a tortilla, over tortilla chips, etc. So yummy!


Recipe source:
http://buyonsaleandsavethedifference.blogspot.com/2010/10/mexican-crockpot-chicken.html

Penne Salsaria

1 lb hamburger
1 block Velveeta cheese
1 jar salsa (I used 1 lb size)
1 lb penne pasta


Cook pasta according to instructions. Meanwhile, brown hamburger. Drain.


Add half of Velveeta and half jar of salsa to the hamburger. Stir until all cheese is melted. When pasta is cooked, drain.


Add hamburger mixture to pasta and the remainder of salsa and cheese. Heat through until all cheese is melted.

Cream Cheese Chicken

--1 can cream-of-something soup

--1/2 cup chicken broth

--frozen chicken pieces

--packet of Italian salad dressing mix

--2 cloves minced garlic

--block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta.

Recipe source:

http://crockpot365.blogspot.com/2008/05/crockpot-cream-cheese-chicken-recipe.html

World's Best Honey Cornbread

• 2/3 cup sugar 
• 1/4 cup butter, softened
• 4 eggs
• 1/2 cup honey
• 1 1/3 cups milk
• 2 1/3 cups flour
• 1 1/2 Tablespoon baking powder
• 1/2 cup corn meal
• 1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.

Recipe source:

http://moneysavingmom.com/2011/01/worlds-best-honey-cornbread-recipe.html