CHEESE DIPPING SAUCE FOR PRETZELS RECIPES

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BENIHANA DIPPING SAUCES RECIPE - TOP SECRET RECIPES



Benihana Dipping Sauces Recipe - Top Secret Recipes image

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here.  Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Nutrition Facts : Calories 10 calories

PRETZEL-CRUSTED CHICKEN BREAST TENDERS & GARLICKY DIPPING ...



Pretzel-Crusted Chicken Breast Tenders & Garlicky Dipping ... image

A crunchy coating from a snacktime favorite is sure to win big with the kids--especially when paired with a creamy garlic dip. Honey mustard would be good, too.

Provided by Darcy Lenz

Yield Serves 4 (serving size: 2 tenders and about 2 tablespoons sauce)

Number Of Ingredients 16

5 tablespoons yellow cornmeal, divided
¼ cup 1% low-fat milk
3 teaspoons Dijon mustard, divided
1 large egg, lightly beaten
1 cup finely crushed unsalted pretzel twists
¾ teaspoon garlic powder, divided
½ teaspoon sugar
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
8 chicken breast tenders (about 1 1/4 pounds)
Cooking spray
2 teaspoons canola oil
¼ cup canola mayonnaise
¼ cup plain Greek yogurt
1 tablespoon chopped fresh chives
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375°.
  • Place 4 tablespoons cornmeal in a shallow dish. Combine milk, 2 teaspoons mustard, and egg in a separate shallow dish, stirring with a whisk. Combine pretzels, remaining 1 tablespoon cornmeal, 1/4 teaspoon garlic powder, sugar, 1/8 teaspoon salt, and pepper in a third shallow dish, stirring with a whisk. Lightly dredge chicken in cornmeal, dip in milk mixture, and dredge in pretzel mixture, pressing gently to coat thoroughly. Lightly coat chicken with cooking spray.
  • Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned. Turn chicken over, and place pan in oven. Bake at 375° for 7 minutes or until done.
  • While chicken cooks, combine mayonnaise, yogurt, chives, lemon juice, remaining 1 teaspoon mustard, remaining 1/2 teaspoon garlic powder, and remaining 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Serve sauce with tenders.

Nutrition Facts : Calories 405 calories, CarbohydrateContent 32 g, CholesterolContent 140 mg, FatContent 13.4 g, FiberContent 1 g, ProteinContent 36 g, SaturatedFatContent 2.8 g, SodiumContent 577 mg

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The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here.  Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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