T.G.I. Friday's Recipes

[Anonymous]

T.G.I.Friday's Poinsettia

½ oz. Cointreau
3 oz. Champagne
2 oz. Cranberry Juice

Glass: Tall
Specialty Garnish: Lemon squeeze and mint sprig.

Fill glass with ice. Add ingredients as listed. Garnish.

[Anonymous]

T.G.I. Friday's Poinsettia Non-Alcoholic Version

3 oz. Ginger Ale
2 oz. Cranberry Juice

Glass: Collins
Garnish: Lemon squeeze and mint sprig.

Fill glass with ice. Add ingredients as listed. Garnish.

[Anonymous]

T.G.I. Friday's Sex on the Beach

3/4 oz. Vodka
3/4 oz. Midori
3/4 oz. Chambord
1 1/2 oz. Pineapple Juice
1 1/2 oz. Cranberry Juice

Shake well & pour over ice.

[Anonymous]

T.G.I. Friday's Barney Blaster

3/4 ounce Irish whiskey
3/4 ounce Bailey's Irish Cream
3/4 ounce green creme de menthe
2 scoops vanilla ice cream
1/2 cup crushed ice

Blend ingredients in a blender until smooth. If desired, garnish with whipped topping and green creme de menthe.

[Anonymous]

T.G.I. Friday's Flying Grasshopper

For St. Patrick's Day

3/4 ounce green creme de menthe
3/4 ouncew hite creme de cacao
3/4 ounce vodka
2 scoops vanilla ice cream
1/2 scoop crushed ice

Combine ingredients in a blender; blend until smooth. Serve in a tall specialty glass.

Servings: 1

[Anonymous]

T.G.I. Friday's Frozen Irish Mint

1 ounce Irish cream
3/4 ounce green Creme de Menthe
1 ounce half-and-half
2 scoops vanilla ice cream
1/2 scoop crushed ice

Combine ingredients in blender, blend until smooth. Serve in a tall specialty glass.

Servings: 1

[Anonymous]

T.G.I. Friday's Frozen Key Lime

1 1/4 ounces light rum
2 ounces lime juice
1 tablespoon bar sugar
2 scoops vanilla ice cream
1/2 scoop crushed ice

Garnish: aerosol whipping cream and lime wheel.

Combine ingredients in blender, blend until smooth. Serve in a tall specialty glass.

Servings: 1

[Anonymous]

T.G.I. Friday's Gold Medalist

2 ounces pureed strawberries
1/2 ripe banana
1/2 ounce grenadine
3 ounces pina colada mix
1 cup crushed ice

Add ingredients to blender. Garnish with strawberry and banana slice.

[Anonymous]

T.G.I. Friday's Green Eyes

1 1/4 ounces vodka
1 ounce blue Curacao
3 ounces orange juice

Garnish: lime squeeze

In shaker, mix ingredients. Pour into a Collins glass over ice.

Servings: 1

[Anonymous]

T.G.I. Friday's Lights of Havana

1 1/4 ounces coconut rum
3/4 ounce melon liqueur
2 ounces orange juice
2 ounces pineapple juice
Pour over 1 ounce of soda

In shaker, mix ingredients, pour over ice. Serve in a Collins Green Occasion glass.

Garnish with orange slice and lime wheel.

[Anonymous]

T.G.I. Friday's Long Island Ice Tea

Garnish: Lemon Squeeze
Glass: Collins

1/2 ounce gin
1/2 ounce vodka
1/2 ounce rum
1/2 ounce Triple Sec
2 ounces sweet & sour mix


In shaker, mix ingredients, pour over ice. Top with cola.

Servings: 1

[Anonymous]

T.G.I. Friday' Cupid's Arrow

1 ounce butterscotch topping
½ ounce cherry syrup
3 scoops vanilla ice cream
1 ounce half & half
1 teaspoon red hot hearts

Garnish: Aerosol whipped cream and five red hot hearts

Add ingredients into blender and blend until smooth. Garnish and enjoy!

[Anonymous]

T.G.I. Friday's Freedom Fling

5 oz. Pina Colada mix
1 cup crushed ice
6 cherries
½ tsp. Sprinkles

Garnish: Whipped cream, cherry and sprinkles

To get the speckled cherry affect, blend all ingredients as listed, except the cherries.

Flash blend these into the mix for about 10-15 seconds.

[Anonymous]

Hurricane Friday's

4 parts Hurricane Mix
1 part Orange Juice

Pour Hurricane Mix over ice into a Hurricane-style glass and top with a splash of Orange Juice.

Garnish the drink with a festive slice of orange and a cherry speared together.

[Anonymous]

T.G.I. Friday's Candy Cane

5-6 Drops Peppermint Extract
1/2 Cup Milk
1 Cup Vanilla Ice Cream
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.

[Anonymous]

T.G.I. Friday's Witches Brew

2 oz. Pineapple Juice
2 oz. Cranberry Juice
2 Gummi Worms

Garnish: Two Gummi Worms slithering out of glass.

Add ½ scoop of ice and all ingredients into cocktail shaker. Shake well.

Strain into glass with fresh ice.

[Anonymous]

T.G.I. Friday's Lone Star Jalapeno Mary

6 oz. Bloody Mary Mix
Celery Salt

Rim the glass with celery salt (rub a slice of lime around the rim of the glass first to moisten it and allow the celery salt to stick).

Fill the glass with ice and Bloody Mary Mix.

[Anonymous]

Gentleman Jack® Tennessee Tea

4 oz. Sweet & Sour
Cola

Shake sweet and sour mix in a cocktail shaker until slightly foamy. Pour over ice into glass. Top with Cola.

[Anonymous]

TGI Friday's Strawberry Fields Salad

Salad

1 head red leaf lettuce
1 head romaine lettuce
6 ounces balsamic vinaigrette dressing
2 ounces shredded Parmesan cheese
Cracked pepper to taste
Glazed Pecans
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon w ater

Strawberry Glaze

12 strawberries
1/4 cup balsamic vinegar
1/4 cup granulated sugar
2 tablespoons water

Mix chopped pecans with brown sugar and water and heat; set aside.

Slice strawberries into 1/4-inch slices.

Mix balsamic vinegar, sugar and water and coat strawberries; set aside.

Chop red leaf and romaine lettuce into 2-inch pieces. Toss lettuce, Parmesan cheese, balsamic vinaigrette and Glazed Pecans.

Strain strawberries from glaze and place on top of salad. Top with cracked pepper.

[Anonymous]

T.G.I. Friday's Mandarin Orange Sesame Dressing


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.

[Anonymous]

T.G.I. Friday's Soy Dressing

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.

[Anonymous]

T.G.I. Friday's Honey Mustard Dressing

Two tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour cream

Mix together in a bowl with wire whisk and serve

[Anonymous]

T.G.I. Friday's Pecan-Crusted Chicken Salad

Chicken

4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour
3 large eggs
1 ounce milk

Glazed Pecans

1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Salad

1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup raisins

Chicken breasts: Mix 2 cups pecans with 1-cup flour and pulsate in Cuisinart or robot coupe.

Mix eggs and milk for batter.

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Saute chicken breasts in vegetable oil over medium heat until browned on both sides.

Bake chicken breasts in oven at 350 degrees F for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans: Mix chopped pecans with brown sugar andwater and heat, set aside.

Salad: Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, raisins and bleu cheese crumbles.

Top with sliced chicken.

[Anonymous]

T.G.I. Friday's Cantonese Chicken Salad


1 skewer of Thai chicken
8 ounces salad mix
2 ounces Chinese egg noodle, fried
1/3 cup Spectrum Toasted Sesame Dressing (Organic and Fat Free)
1/4 cup red cabbage, shredded
1 tomato, cut into wedges
1 mandarin orange, cut into 6 slices
1 tablespoon House of Tsang: Bangkok Padang Peanut Sauce
1 tablespoon cilantro, finely chopped

Place chicken skewer on a clean, hot section of broiler and cook for 45 seconds. Turn skewer 1/4 and cook for an additional 45 seconds to create diamond grill marks.

Flip skewer and repeat process to a minimum internal temperature of 156 degrees F.

Add salad greens, Chinese noodles and dressing to large mixing bowl and mix gently, but thoroughly with a rubber spatula. Mound tossed salad into service bowl creating as much height as possible.

Evenly distribute shredded red cabbage and tomatoes around the inside edge of the bowl. Add mandarin orange slices evenly spaced on the rim of the bowl. Place hot chicken from broiler in salad, slightly off-center.

Drizzle salad evenly with Peanut Sauce. Sprinkle entire salad, including rimof the bowl, with chopped cilantro.

Chicken Skewers Marinade (for above recipe)

1/2 cup Kikkoman Soy Sauce
1 1/2 cups Orange Sesame Dressing
1 1/2 chicken breasts, sliced into 1 ounce strips
1 bamboo skewer

Combine ingredients in a mixing bowl and mix well with a wire whip. Skewer chicken strips on bamboo skewer. Marinate chicken skewer for a minimum of 2 hours.

Remove chicken skewers and discard marinade.

[Anonymous]

T.G.I. Friday's Original Jack Daniel's Sauce

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
1 cup pineapple juice
1/2 cup whiskey (favorite brand)
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons Worcestershire sauce

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.

Allow to cool and use as a sauce on a grilled meat.

[Anonymous]

T.G.I. Friday's Pico De Gallo Sauce

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

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

[Anonymous]

T.G.I. Friday's Apple butter Barbecue Sauce

1 Gallon BBQ Sauce
29 oz. Jar Smuckers apple butter

Combine all ingredients until blended. Refrigerate for up to 1week.

[Anonymous]

T.G.I. Friday,s California Plum Sauce

1 jar Knott's Berry Farm California Plum Jam
5 oz. Orange Juice
1 dash Soy Sauce

Melt jam in saucepan over low heat. Add orange juice & dash of soy.

[Anonymous]

T.G.I. Friday's Marinara

1/2 c. olive oil
1/2 c. chopped onions
1/4 c. fresh chopped garlic
1 t. each, salt and sugar
1/4 t. pepper
1 T. dried basil
1 28 oz can diced tomatoes
1 28 oz can pureed tomatoes

Saute onions and garlic in olive oil until onions are translucent.

Add the rest of the ingredients and simmer for 15 minutes.

[Rae321]

The recipe I have for T.G.I. Friday's Original Jack Daniel's Sauce is different then the above. The JD glaze has changed, not as tangy/spicy as it was. This recipe IMO is like the original.

T.G.I. Fridays
Jack Daniels Grill Glaze


Preparation Time: about 20 minutes
Cooking Time: 2 hours
Serves: makes 1 cup of glaze
Cal: unknown

Amount Ingredient
-------- -----------------------------
1 bulb Garlic
1 T Olive Oil
2/3 C Water
1 C Pineapple Juice
1/4 C Teriyaki Sauce
1 T Soy Sauce
1 1/3 Dark Brown Sugar
3 T Lemon Juice
3 T Minced White Onion
1 T Jack Daniels Whiskey
1 T Crushed Pineapple
1/4 tsp Cayenne Chili 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 the garlic, and cover with a
lid or foil.

Bake in the garlic in a preheated 325F 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.

Enjoy on your favorite grilled meats or vegetables.