CopyKat Recipes » TGI Fridays

TGI Fridays Soy Dressing – looking for an easy to make Asian inspired salad dressing? Look right here, you can make restaurant tasting recipes at home.

Stephanie — Mon, 11 May 2009 18:06:01 +0000

If you like Asian inspired recipes, you will enjoy this salad dressing. This captures many of the most well known Asian flavors, soy sauce, and hot mustard. The possibilities of this salad dressing are unlimited. This is great on a salad, or even as a meat marinade.

1/3 C. Peanut Oil
1/3 C. Cider Vinegar
1/3 C. 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.

TGI Friday’s Mandarin Orange Sesame Dressing and Salad

Stephanie — Sun, 10 May 2009 18:27:31 +0000

Perhaps you are looking for a salad that is light and hearty. This one won’t disappoint, the orange and nutty flavor of the salad dressing is sure to please. TGI Friday’s is known for their inventive dishes, and our version of this recipe will not disappoint you.

1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts

Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.

TGI Friday’s Jack Daniels Grill Glaze II – this tastes just like the glaze made famous by TGI Friday’s.

Stephanie — Wed, 06 May 2009 09:00:01 +0000

This recipe tastes just like the one in the TGI Friday’s restaurant. The Jack Daniels Glaze goes well with meat, we enjoy chicken, steak, and even pork steaks with this recreation of this recipe. You can make this recipe easily out of a few ingredients that you already have in your pantry. You may want to double this recipe, as our version of the TGI Friday’s Jack Daniels Grill Glaze goes fast.

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel’s Ole No. & Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce

Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
To prepare chicken breasts using Jack Daniel’s grill glaze: Use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a sauté pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface.

TGI Friday’s Jack Daniel’s Dipping Sauce, you can make our version of this recipe at home.

Stephanie — Tue, 05 May 2009 21:12:16 +0000

We were a little surprised by the complexity of this sauce. It is not really sweet. It does compliment meat flavors very well. We are also amazed at how sparingly TGI Friday’s serves their sauce. You get a tiny little cup of it, and if want more you have to pay more. The wonderful part of our version of this recipe is you can make it in a large quantity and use it to grill beef or chicken on the grill, or to dip your favorites into.

1/3 C. Diced Red Onion
1/2 tsp. Finely Diced Garlic
1/2 C. Water
1/2 C. Brown Sugar
1/3 C. Teriyaki Sauce
1/4 C. Soy Sauce
1/3 C. White Grape Juice
1/2 C. Jack Daniel’s Black Label Bourbon
1/2 tsp. Tabasco Sauce

Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 – 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.
Sauce is great with chicken fingers or crispy deep fried chicken breast strips.

Better Than TGI Friday’s French Onion Soup

Stephanie — Sat, 28 Mar 2009 12:41:00 +0000

French onion soup isn’t as difficult to make as what you might think. The key is carefully caramelizing the onions to get their special flavor. The dry white wine is a wonderful addition, and may be omitted if you like.

6 Tbsp. butter
1 Tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
salt
1 Tbsp. flour
8 C. beef stock
2 C. dry white wine
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese

Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, add sugar, and salt. Saute, stirring often until onions are very soft, and a deep golden brown.
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper, and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush hamburger buns with remaining butter, and place bread in oven, and let this brown. When the bread as browned remove it from the oven. Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven. When the cheese has toasted remove.

You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve.

TGI Friday’s Pico de Gallo

Stephanie — Tue, 03 Feb 2009 17:52:33 +0000

You can enjoy this with chips, on an omlette, and so much more.

1 small to medium jalapeno pepper, minced
1/4 C. diced tomato
1/4 C. onion, finely diced onion
3 tbsp. lemon juice
1 1/2 Tbsp. finely chopped cilantro
1/2 tsp. salt, or to taste

Preparation Instructions:

Combine all ingredients. Let sit for at least a half hour so flavors will blend.

TGI Friday’s Sizzling Vegetable Fajitas

Stephanie — Tue, 03 Feb 2009 17:51:06 +0000

Sometimes make the best fajitas. Don’t miss these for a lighter taste.

8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 C. olive oil, for pesto
1/8 tsp. salt, or to taste, for pesto
1/8 tsp. pepper, or 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
PICO DE GALLO SAUCE (RECIPE FOLLOWS), FOR CONDIMENT
guacamole, for condiment
sour cream, for condiment
shredded Cheddar cheese, for condiment
salsa, for condiment

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, to taste, then roll up tortillas.

Three tortillas make one very generous portion.

PICO DE GALLO SAUCE
1 small to medium jalapeno pepper, minced
1/4 C. diced tomato
1/4 C. onion, finely diced onion
3 tbsp. lemon juice
1 1/2 Tbsp. finely chopped cilantro
1/2 tsp. salt, or to taste

Preparation Instructions:

Combine all ingredients. Let sit for at least a half hour so flavors will blend.

TGI Friday’s B-52 Shooters

Stephanie — Wed, 04 Feb 2009 00:03:57 +0000

This cocktail looks fantastic, pour slow, and you will have one good looking drink.

1/2 oz. Kalhua
1/2 oz. Grand Mariner
1/2 oz. Bailey’s Irish Cream

Layer each ingredient into a shooter glass in the order that they appear.

TGI Friday’s One Hour in the Candy Store

Stephanie — Wed, 04 Feb 2009 00:00:30 +0000

This is sheer heaven. Please do use the brand name liquors that are suggested. Thank you to super sleuth Chris that helped is with this one.

3 Oreo Cookies
3/4 oz. Chambord
3/4 oz. Creme de Noya
3/4 oz. Amaretto
6 stemmed Maraschino cherries
2 scoops vanilla ice cream
1/2 scoop crushed ice

Blend until smooth. Enjoy!

TGI Friday’s Sex on the Beach

Stephanie — Tue, 03 Feb 2009 23:31:38 +0000

TGI Friday’s is known for their wonderful drinks. This drink is fruity and very refreshing. Try our version of this recipe.

3/4 oz. Vodka
3/4 oz. Midori (Melon liqueur)
3/4 oz. Chambord (Raspberry liqueur)
1 1/2 oz. Pineapple Juice
1 1/2 oz. Cranberry Juice

Mix well and pour over ice.

Makes 1 serving.

TGI Friday’s Baked Potato Skins

Stephanie — Mon, 02 Feb 2009 20:08:08 +0000

This was a recent find at TGI Friday’s, you could save the insides of potatoes and make some mashed potatoes, or some potato soup.

10 Baked Potato Skins Halves (empty of potato)
1 Tbsp. Melted Butter
Seasoned Salt
1 Green Onion Diced
1/2 C. Fried Bacon Diced and Crispy Fried (about 5 strips)
3/4 C. Shredder Cheddar Cheese

Heat oven to 375, brush potato shells with melted butter and sprinkle season all to taste and bake for 15 – 20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with sour cream. For a bit of variety try Ranch dressing.

TGI Friday’s Fire Bites

Stephanie — Mon, 02 Feb 2009 18:58:43 +0000

These were a pleasant surprise on the menu. These can be ordered as an appetizer or as a part of an appetizer tower. These are easy to make, inexpensive, and taste very different.

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.

Keep in mind not to put your fingers or hands on your face until you have finished working with these peppers.

Peppers are served with your favorite Con Queso Dip on the side.

TGI Friday’s Nine Layer Dip

Stephanie — Mon, 02 Feb 2009 17:39:26 +0000

So if there is a required dip to be made for a tailgate event for anytime during football season this is the recipe. This is bean dip brought to a new level, refried beans, bacon, cheese, taco seasoning, tomatoes, green onions, and so much more. This is easy to put together and has all of the best ingredients that Mexican food has to offer.

2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.
To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.