Benihana Japanese Fried Rice

4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
 1½ 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 1½ 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.

Ben & jerry's fresh georgia peach ice cream

  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.

Bake And Baste Chicken (Boston Chicken)

 

  1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika
      4    Chicken breast halves
           Washed/patted dry

  Preheat oven to 400 degrees. In a small bowl, combine
  canola oil, honey, lime juice and paprika. Place
  chicken, skin side up, in a 7x11 inch baking dish.
  Apply mixture to chicken pieces in a single layer.
 
  Bake in over for 35-40 minutes, basting every 8-10
  minutes or until well browned and juices run clear
  when you cut into the thickest part of chicken. Remove
  from oven. Cover with foil for 15 minutes. This
  softens chicken and keeps it hot until served.
Serves 4.
  

Baby Ruth® Candy Bar

Beneath the chocolate of Nestlés popular candy bar
 is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
 to make a couple adjustments to the PayDay clone recipe,
 then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
 in a saucepan on your stovetop with a candy thermometer.

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the
 powdered sugar, in a small saucepan over low heat. Stir
 often as the caramel slowly melts. When the mixture is smooth,
 add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
 a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
 to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.  
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
 will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
 The candy should have a solid layer of peanuts covering all sides.
 If needed, brush additional caramel onto the roll, then turn it onto
 the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
 candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
 forks, one at each end of the candy bar, and tap the forks on the
 top edge of the bowl so that much of the chocolate drops off.
 Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.

Arby's® Bronco Berry® Sauce

This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies.  And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there?  Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods.  For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers 

1. Combine all the ingredients except the bell and minced
 jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
 and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
 thick. Remove from heat and let sauce sit for about 10 minutes.
 Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
 until needed.

Makes 1 cup

Mrs Fields Peanut Butter Cream -Filled Cookies

       Yield: 36 servings

    1 1/2 c  All-purpose flour
    1/2 ts    Baking soda
    1/2 ts    Ground cinnamon
      1 c     Quick oats (not instant)
      1 c     Light brown sugar, firmly - packed
    1/2 c    Salted butter, softened
      1 lg    Egg
      1 ts    Pure vanilla extract

                     ------------filling---- -- ¥
    3/4 c  Smooth peanut butter
    1/4 c  Salted butter, softened
     2 tb   Half-and-half
      1 ts  Pure vanilla extract
 1 1/2 c  Confectioners sugar

    Preheat overn to 325-degrees F.      In medium bowl combine flour, soda,
  cinnamon and oats.  Mix well with   a whire whisk.  Set aside.      Cream
  sugar and butter in a large bowl using an electric mixer set at   medium
  speed.  Add the flour-oat mixture, and blend at low speed   until just
  combined.  Do not overmix.      Separate dough into two balls, flatten
  them into disks, and wrap each   tightly in plastic wrap or a plastic bag.
   Chill 1 hour.      On floured board using a floured rolling pin, roll out
  one disk to   1/4 inch thickness.  Cut cookies with a 2-inch round fluted
  cookie   cutter dipped in flour.  Repeat procedure with the second disk,
  reworking scraps until all the dough is used.  Bake cookies on   ungreased
  baking sheets 1/2 inch aprt for 13-15 minutes or until   bottoms turn
  light brown.  Transfer immediately to a cool, flat   surface with a
  spatula.     
  When cookies are cool, spread 1 tablespoon of peanut butter
  filling   on the bottom side of a cookies.  Top with another cookie-bottom
  side   toward the filling-to make a sandwich.  Repeat with the remaining
  cookies and filling      :    

  Yield: 3 1/2 dozen cookies.

MRS FIELDS PECAN SUPREMES

       Yield: 36 servings

      2 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
    3/4 c  QUICK OATS
    3/4 c  DARK BROWN SUGAR, PACKED
    3/4 c  SUGAR
      1 c  BUTTER, SOFTENED
      2 lg EGGS
      2 ts VANILLA EXTRACT
      1 c  CHOPPED PECANS (4 OZ)
      1 c  SEMISWEET CHOCOLATE CHIPS

       PREHEAT OVEN TO 300*F.  IN A MEDIUM BOWL COMBINE FLOUR, SODA,
  SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
  WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
  GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
  PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
  COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
  SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
  TRANSFER COOKIES TO A COOL, FLAT SURFACE.