T.G.I.F's Copycat Recipes

[itzzaangel]

T.G.I. Friday's Signiture Cocktails

B-52
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Pour the Kahlua into a Cocktail glass. Take a
teaspoon, touch the edge of the spoon to the inside
side of the glass right near the surface of the
Kahlua, round back side of the teaspoon up. Gently
pour the Bailey's onto the round backside of the spoon.
B-1B
1 oz Vodka
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Fill a shaker half full with ice cubes. Pour all
ingredients into shaker and shake well. Fill a
Highball glass almost full with ice cubes and strain
drink into Highball glass. Garnish with a Maraschino
Cherry.
DREAMSICLE
1 1/2 cups Bailey's Irish Cream
3 1/2 cups Orange Juice
In a lowball glass combine the two and stir.
FROZEN MUDSLIDE
2 oz Vodka
2 oz Kahlua
2 oz Bailey's Irish Cream
6 oz Vanilla Ice Cream
Blend alcohol with ice cream. Serve in frosted glass.
FROZEN KAHLUA MUDSLIDE
3/4 oz Vodka
1/5 oz Kahlua

[itzzaangel]

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

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
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° oven for 1 hour.
Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
Add remaining ingredients to the pan and stir.
Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

[itzzaangel]

T.G.I. Friday's French Onion Soup

2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth
1-1/2 cups water
1 Tablespoon cooking sherry
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
1 cup soft croutons
1/2 cup shredded mozzarella cheese
Melt butter in saucepan over low heat. Add onions and cook 20 minutes,
stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce,
pepper, and thyme to pot. Increase heat and bring to boil, then reduce
heat. Cover and simmer for 5 minutes. Divide into bowls. Top with
croutons, then mozzarella. Broil until cheese melts and begins to brown.

[itzzaangel]

T.G.I. Friday's Au Gratin Potatoes

4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bake potatoes in oven at 400 degrees until completely
cooked. Cool for 30 minutes at room temperature, then slice
into 1/2" thick rounds. Mix together the Bechamel sauce, salt
and white pepper. Add remaining ingredients.
Fold in potatoes. Place mixture in covered baking dish in a
300F oven for 1 hour, or until potatoes are hot all the way
through. Remove the cover and allow potatoes to brown.
Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste
In a saucepan, combine the flour and butter. Cook over a
low flame, for about 15 minutes until the mixture begins
to bubble. Stir frequently so the roux does not color.
Gradually add the half & half, stirring out the lumps as
it thickens. After the entire amount of half & half has
been added, cook for 45 minutes over a low flame, stirring
occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.

[itzzaangel]

T.G.I. Friday's Sizzling Vegetable Fajitas

8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
small cast-iron skillet over medium-high heat. Cook past translucent
stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on
personal taste. Cook all vegetables except mushrooms in lemon juice
and 2 tablespoons of pesto over medium to medium-high heat. When
almost at al-dente stage, add sliced mushrooms. Continue cooking for
about one minute. (The remaining pesto can be refrigerated for future
use.)
Place vegetable mixture over sizzling onions, then spoon
vegetable-onion mixture into center of warmed tortillas. Top with
condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas.

[itzzaangel]

T.G.I. Friday's Soy Dressing

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard
Combine all ingredients in a jar with a tight-fitting lid;
shake the jar vigorously to combine ingredients thoroughly.
Keep refrigerated and covered to use within a few weeks.
Shake before using.

[momg]

wow! where have you been all my life???? lol i love tgi fridays but its not here anymore now i can try to replicate some things myself!