ADVERTISEMENT
- Real Recipes from Real People -

Food network website

Misc.

You might try the food network website. On "Cooking Live" with Sarah Moulton,
they had a Benihana chef on and made several sauces... not sure if they made the
one you are looking for, but you might check it out. Just click on her program
and all the recipes for all the recent shows will be there. Hope this helps.



MsgID: 04290
Shared by: Nancy in NC
In reply to: ISO: Japanese Steakhouse egg yolk sauce
Board: Quantity Cooking at Recipelink.com
  • Read Replies (39)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  BudgetGal
2
  Nancy in NC
3
  BudgetGal
4
  Michelle, Australia
5
  BudgetGal
6
  Michelle, Australia
7
  BG
8
  Seppo
9
  Michelle, Australia
10
  BudgetGal
11
  BG
12
  Seppo
13
  proline
14
  BG
15
  Chris
16
  BG
17
  Cathy in NYC
18
  BG/Chicago
19
  rkatz/chicago
20
  Betsy at TKL
21
  JimC, Oakley, CA
22
  BG/Chicago
23
  Jim C, Oakley, ca
24
  Jim
25
  cmw
26
  Tanya-Tampa, FL
27
  Jeff, Ohio
28
  Keith Stillson - South Bend, IN
29
  Joe Chicago
30
  Dave CA
31
  JAY
32
  Allan Yamakawa,Chicago, IL
33
  Karen - formerly from Chicago
34
  Tracy in Pennsylvania
35
  JACKIE FROM ITASCA
36
  Dave, Chicago
37
  brian right behind kampii
38
  Nicki
39
  Dave too
40
  Zojo
ADVERTISEMENT
Random Recipes
  • Applesauce Cocoa Cookies (low fat)
  • APPLESAUCE COCOA COOKIES 1/2 cup vegetable shortening, softened 1/3 cup granulated sugar replacement 1 egg, beaten 2 cups cake flour* 1/3 cup unsweetened cocoa powder 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking so...
  • Corn and Chicken Chowder (1950's)
  • CORN AND CHICKEN CHOWDER 2 tablespoons butter 1/2 cup finely chopped onion 1 cup finely diced potato 1 cup chicken broth 1 cup finely chopped, cooked chicken 1 (1 lb.) can whole kernel corn 2 teaspoons salt Dash of pe...
  • Macadamia Nut Pie (Keebler Ready-Crust recipe)
  • MACADAMIA NUT PIE 1 Keebler Ready-Crust Butter Flavored Pie Crust 1 egg yolk, beaten 3 eggs 1/3 cup sugar 1/2 cup light corn syrup 1/4 cup honey 3 tablespoons margarine, melted 1/2 teaspoon vanilla 1 cup macadamia nut...
  • Soft Pretzels with Bavarian Mustard Dip
  • SOFT PRETZELS WITH BAVARIAN MUSTARD DIP "For something a little different, shape pretzels into rings before baking them to form a novel napkin ring for your Oktoberfest guests." 1 ounce fresh cake yeast or 2 (1/4-oun...
  • Half-a-Pound Cake with Variations (makes 1 mini loaf)
  • HALF-A-POUND CAKE 1/4 cup butter, room temperature 1/4 cup sugar 1 egg 1/4 tsp vanilla extract 1/3 cup sifted flour 1 tbsp powdered sugar (if desired) Preheat oven to 325 degrees F. Line a 6x3-inch aluminum foil loaf...
ADVERTISEMENT
  • Braised Eye of the Round with Gravy (using vermouth)
  • BRAISED EYE OF THE ROUND 1 1/2 pound beef eye round roast 1/4 cup dry vermouth 1 cup beef broth 6 cloves garlic, chopped 1 onion, sliced 2 sprigs parsley 2 bay leaves 2 teaspoons oregano leaves 1 teaspoon thyme leaves...
  • Create Your Own Cake (using cake mix and pudding mix)
  • CREATE "YOUR OWN" CAKE 1 (4-serving size) box pudding mix (not instant) milk for pudding (as package directs) 1 (18 oz) pkg cake mix baking chips chopped nuts (optional) Preheat oven to 350 degrees F. Grease a 13x9-i...
  • Honey Whole Wheat Rolls (using oats)
  • HONEY WHOLE WHEAT ROLLS "A whole wheat roll that’s light and airy and thanks to honey, a little sweeter. The secret: blending all-purpose flour with the whole wheat flour." 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Food network website
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!