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TGI Friday’s(tm) Tuscan Portobello Melt

Today’s secret recipe (below) is for a tasty sandwich served at TGI Friday’s.  The Tuscan portobello melt is a hearty meat-free sandwich that is packed with fresh ingredients.  Roasting the mushrooms, onions and tomatoes really elevates the flavors in this sandwich.  Topped with two kinds of cheese and then grilled to perfection on sourdough bread.

To complete your meal, serve your sandwich with a Caesar salad by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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TGI Friday’s(tm) Tuscan Portobello Melt
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup sliced Portobello mushroom (about 1/2 of a small Portobello)
1/4 cup sliced red onion
4-5 grape tomatoes (each sliced in half)
1 teaspoon vegetable oil
1/4 teaspoon balsamic vinegar
pinch of salt
pinch of ground black pepper
pinch of dried thyme
2 slices sourdough bread
butter, softened
1 slice Provolone cheese
1 slice Monterey Jack cheese
1 teaspoon Grey Poupon Country Dijon mustard

Roast the Vegetables: Preheat broiler to high. Combine the mushrooms, onion and tomatoes with with oil and vinegar, and a few pinches of salt and pepper and thyme in a small roasting pan. Place the mixture under the broiler for 5 or 6 minutes or until the vegetables begin to brown. Stir halfway through during the cooking time.

Build the Sandwich: Preheat a large saute pan over medium heat. Lightly brown one side of each bread slice and build the sandwich on the browned side of one slice. Lay a slice of provolone cheese on the bread. Spread mustard on the cheese, and then spoon the roasted vegetables onto the cheese. Place the slice of Jack cheese on the vegetables and then top the sandwich with the brown side of the bread facing the inside of the sandwich.

Grill the Sandwich: Spread a little butter on one side of the sandwich, then place the sandwich, butter side down, onto the pan. Spread a little butter on top of the sandwich. Grill for 1 to 2 minutes or until browned. Flip the sandwich and grill for another 1 to 2 minutes until brown.

Makes 1 sandwich

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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1

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

Today’s secret recipe is for a great appetizer served at T.G.I. Friday’s.  If you’ve never had the pretzel sticks with beer cheese dip, then you don’t know what you’re missing.  Fresh baked pretzel sticks are served with a hot cheese sauce flavored with beer.  These pretzel sticks are great to munch on when you have friends over.

You can also enjoy many more secret recipes from T.G.I. Friday’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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TGI Friday’s Pretzel Sticks and Beer Cheese Dip
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling

Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer

To make the pretzel sticks:

Proof the yeast by combining it with 2 tablespoons warm water and 1 teaspoon sugar in a small bowl. Once the yeast begins to foam and bubble, it is ready to use. Transfer the yeast mixture to the bowl of a stand mixer and add the flour and salt ; and begin to mix, using the dough hook. Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form. Continue to mix for another minute to knead the dough.

Grease the bowl with vegetable oil, place the dough ball in the bowl, cover with a towel, and let rise for approximately 35 minutes. The dough should double in size.

Four a cutting board and place the dough on the board. Knead and then divide the dough into 16 portions. Roll each portion into a cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cove with a towel and let rise for another 25 minutes.

Preheat the oven to 375 degrees.

On the stovetop, bring the 8 cups of water to boil in a large saucepan. Add the baking soda and the remaining 2 tablespoons of sugar (the water will foam for a moment). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side. Use a slotted spoon to remove the sticks and place them on a baking sheet.

Brush the pretzels with the egg white glaze and sprinkle generously with coarse salt. Bake until brown, about 25 minutes. Transfer to a wire wrack and let cool for 10 minutes. Serve warm or at room temperature.

To make the cheese sauce:

Chop the cheese into 1 inch cubes and place in a small saucepan with 4 ounces of beer. Warm and stir over low heat until the cheese has melted.

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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0

T.G.I. Friday’s Candy Cane Cocktail

With Christmas less than 24 hours away, I have a yummy secret recipe (below) for a festive cocktail served at T.G.I. Friday’s.  This frozen candy cane cocktail is loaded with cool peppermint flavor.  Enjoy a cup of this icy refreshment while you sit by the Christmas tree.

You can find a kid-friendly alcohol free version of this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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T.G.I. Friday’s Candy Cane Cocktail

Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 Tbsp. White Creme de Cacao
2 Tbsp. Peppermint Schnapps
2 Tbsp. Half & Half
1/2 Cup Vanilla Ice Cream
1/4 Cup Crushed Ice
Grenadine

Combine all ingredients, except grenadine, in a blender. Blend until smooth.

Swirl glass with grenadine from bottom to top. Quickly pour the drink.

Top with aerosol whipped cream and a large peppermint candy cane.

Serves 1

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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0

TGI Friday’s Bruschetta Chicken Pasta

Today’s secret recipe is for a delicious pasta dish served at TGI Friday’s.  Angel hair pasta tossed in garlic, basil and Roma tomato marinara. Topped with strips of grilled chicken breast and finished with a balsamic glaze.  Serve with garlic toast and a small salad to complete your meal.  This recipe will easily feed a family of four and any leftovers make for a great lunch the next day.

Check out some of the other pasta recipes that we have on our forum: Go Here

Enjoy!

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New Secret Recipe
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TGI Friday’s Bruschetta Chicken Pasta

4 (4 ounce) chicken breasts
salt and black pepper (To Taste)
1 lb angel hair pasta
6 -8 medium size roma tomatoes
4 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
2 minced garlic cloves
10 fresh basil leaves
2 garlic cloves, sliced into thin coins
1/2 cup tomato sauce
1 cup balsamic vinegar
1 tablespoon granulated sugar

Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.

Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.

Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4″ pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.

Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender – do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.

Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.

Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature

To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.  Enjoy!

Serves 4

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)