TGIF Friday's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

T.G.I Friday's Jack Daniel's Grill Glaze

1 head garlic
1 tb olive oil
2/3 c water
1 c pineapple juice
1/4 c kikkoman teriyaki sauce
1 tb soy sauce
1 1/3 c dark brown sugar
3 tb lemon juice
3 tb minced white onion
1 tb jack daniel's whiskey
1 tb crushed pineapple
1/4 ts cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 degree oven for 1 hour. Remove garlic and let it cool until you can
handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugarin a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.

Let mixture simmer for 35-45 minutes or until sauce has reduced by about1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.

[k75h]

T.G.I Friday's Pot Stickers

Dough:
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil

Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.

Combine the filling ingredients.

Combine the dipping sauce ingredients.

Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nice.
To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen.

Heat a skillet with about 2 tablespoon oil and fry the
dumplings on one side only, until nicely browned. Drain on paper towels.

Serve with the dipping sauce.

[NancyRogers]

Potato Soup
« Thread started on: Sep 23rd, 2002, 11:16am » <br>By Hoosiergirl


Re-posted ti the TGIF section

Had the best potato soup at Friday's last night. Does anyone have the recipe for this. I can't wait to have some more!!! Thanks.

[NancyRogers]

Posted by Chris

Hi! I would like to find TGI Friday's Burgundy Mushroom Sauce recipe. Does anyone out there have it? I also asked a couple of weeks ago if anyone has Macaroni Grill's Chicken Marsala. I really would like to find both of these and try them! Thanks for all your help!

[NancyRogers]

Posted by Irefailte
Vanilla Bean Cheesecake
« Thread started on: Today at 8:22pm »<br>Does anyone have the recipe for Vanilla Beach Cheesecake that is served at TGI Fridays?

[chief_cook2]

TGI Friday's Fire Bites

26 oz Can Sliced Jalepeno Peppers (not pickled, those used for nachos)
2 2/3 C. Crackers Crumbs
2 C. Flour
2 Eggs
1/2 C. Water
Vegetable Oil ( for your favorite deep frying system )

Drain jalapeno peppers and set aside. Mix cracker crumbs and flour
together, blend well. In separate bowl beat eggs and add water blend
well. Heat oil in fry pan, deep fryer, or fry cooker until
temperature is the same degree's that you would fry French fries at.
Dip slices of peppers in egg wash and then the flour and cracker
crumb mixture, dust off excess dry ingredients and carefully place in
hot oil.Place enough of the peppers in your deep frying system so
they are not over crowded. Take care, the peppers like to pop a
little. Fry until golden brown. Remove peppers and dry on a paper
towel.

[chief_cook2]

T.G.I. Friday's Potato Skins

4 medium russet potatoes
1/3 cup sour cream
1 tablespoon fresh chives -- snipped
1/4 cup unsalted butter -- melted
1 1/2 cups cheddar cheese -- shredded
5 slices bacon -- cooked

Preheat the oven to 400F. Bake the potatoes for 1 hour. Let the potatoes
cool down enough so that you can touch them. As the potatoes are baking,
make the sour cream dip by mixing the sour cream and the chives. Place the
mixture in a covered container in your refrigerator.

When the potatoes are cool enough to handle, make 2 lengthwise cuts through
each potato, resulting in three 1/2 to 3/4 inch slices.

Discard the middle slices or save them for a separate dish of mashed
potatoes. This will leave you with two potato skins per potato. With a
spoon, scoop out some of the potato from each skin, being sure to leave
about 1/4 inch of potato inside of the skin. Brush the entire surface of
each potato skin, inside and out, with the melted butter.

Place the skins on a cookie sheet, cut side up, and broil them for 6-8
minutes or until the edges begin to turn dark brown. Sprinkle 2-3
tablespoons of cheddar cheese into each skin. Crumble the cooked bacon and
sprinkle 1-2 teaspoons of the bacon pieces onto the cheese.

Broil the skins for 2 more minutes or until the cheese is thoroughly melted.
Serve hot, arranged on a plate surrounding a small bowl of the sour cream
dip.

[chief_cook2]

T.G.I. Friday`s Maple-Cured Pork Loin with Sweet Potatoes


Serves/Makes : 6


***Maple-Cured Marinade: ***
1/2 cup soy sauce
1/4 cup dark beer
2 tablespoons dark molasses
2 teaspoons lemon zest
2 teaspoons orange zest
1 tablespoons fresh thyme, finely chopped
2 tablespoons freshly grated ginger
2 cloves garlic, peeled, finely chopped
2 tablespoons light brown sugar
1/2 teaspoon cracked black pepper
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
***Pork: ***
2 pounds boneless pork loin
***Whipped Sweet Potatoes: ***
4 sweet potatoes, peeled, cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely diced
1/2 cup heavy whipping cream
********
1/4 cup butter
2 teaspoons brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper

In a small bowl or glass measure combine all the marinade
ingredients. Place the pork loin in a baking dish, cover
with the marinade and refrigerate 24 hours. Preheat the
oven to 400 degrees. Remove the pork loin from the marinade,
place in a baking dish. Place in the oven, cover and cook
for 1 hour or until cooked to medium. Meanwhile, in a large
pot place the sweet potato pieces, cover with water and bring
to a boil. Cook until tender, about 15 minutes. In a saucepan
combine the apple, heavy cream, butter, brown sugar and maple
syrup. Bring to a simmer. Drain the potatoes and transfer to
a mixer and whip with whisk. Gradually add the apple/cream
mixture and whip until smooth. Add the salt and pepper to taste.

Remove the pork from the oven and let stand a few minutes
before slicing. Slice the pork loin and serve with the
whipped sweet potatoes.

[chief_cook2]

T.G.I.Friday`s Sizzling Chicken and Cheese


2 (4-oz) chicken breasets
2 Tb olive oil
1 ts chopped garlic
1/2 c shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes
***Marinade:***
2 Tb chopped garlic
2 Tb chopped parsley
2 oz olive oil
1 ts crushed red chilies
1/4 ts black pepper
1/4 ts salt
***Pepper & Onion Medley:***
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Pound chicken breasts to even thickness. Combine all
marinade ingredients. Place chicken breasts in marinade
and refrigerate for 2 to 4 hours.

Slice peppers and onions and sauté in olive oil until al
denté. Season with salt and pepper. Sauté chicken
breasts in olive oil over medium heat; cook evenly on
both sides to a golden brown color. Heat cast iron
skillet on burner over medium heat until very hot.

Place mashed potatoes on top portion of skillet. Place
cheeses on bottom portion of skillet and cover with pepper
and onion medley. Add chicken to top of pepper and onion
medley, resting on potatoes. Top with chopped parsley.
Serve directly from skillet for authenticity.