T.G.I. Friday's Recipes

T.G.I. Friday’s Shrimp Marinara

1 ounce garlic butter
6 shrimp
6 ounces marinara sauce
10 ounces angel hair pasta, cooked
1 teaspoon parsley, chopped
French bread, sliced
1/2 tablespoon garlic butter

Heat saute pan over medium heat. Add garlic butter and heat for 30 seconds. Add shrimp and saute until raw appearance disappears and shrimp turns pink.

Flip once and cook to an internal temperature of 150 degrees F. Add marinara sauce and stir to mix ingredients.

Mound hot pasta in center of bowl and top with sauce, distributing shrimp evenly. Garnish with chopped parsley.

Toast French bread slices and brush with garlic butter. Cut in half diagonally.

Serve with pasta.

T.G.I. Friday’s Dijon Chicken Pasta

Dijon Pasta Sauce

1 clove garlic, pressed
1/2 teaspoon olive oil
1 cup strained fat-free yogurt*
2 tablespoons cornstarch
1 cup evaporated skim milk
1/4 cup fat-free milk
2 teaspoons Grey Poupon Dijon mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Dash ground black pepper
1 1/2 tablespoon fresh parsley, chopped
Chicken Spice Blend
2 teaspoons salt
1 teaspoon paprika
Fat-free butter-flavored spread or spray
4 skinless chicken breast fillets
1/2 teaspoon dried thyme
Dash or two ground black pepper
1 pound package penne pasta
3 to 4 quarts water


1 small tomato, diced
Fresh parsley, chopped

Preheat barbecue or stovetop grill to medium/high heat.

Prepare pasta sauce by first sauteing the pressed garlic in the olive oil in a medium saucepan.

Saute only for a minute or two over medium heat. Do not let the garlic brown or it will become bitter. Remove pan from heat.

Combine strained yogurt with cornstarch in a medium bowl.

Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat.

Add Parmesan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often.

As sauce cooks, prepare the chicken by combining all of the spice blend ingredients in a small bowl. Rub a light coating of butter-flavored spread or spray over each breast, and sprinkle some of the spice blend over both sides of each chicken breast.

Cook the chicken on the grill for 4 to 5 minutes per side. Turn the chicken at a 45 degree angle halfway through the cooking time on each side, so that you get criss-crossed grill marks on the surface.

While chicken is grilling, prepare pasta by bringing 3 to 4 cups of water to a boil in a large pan.

Add pasta to the water and cook for 12 to 15 minutes or until pasta is tender. Strain.

Divide strained pasta into four portions on four plates, and pour a generous portion of the sauce over the pasta. Sprinkle some diced tomato over the pasta on each plate.

Sprinkle some additional fresh parsley over the pasta. Slice each chicken breast across the grain, and arrange each sliced breast on top of the pasta on each plate, being careful to retain the shape of the chicken
breast as you position it.

Note: Make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basket or strainer.

Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese-like substance in the strainer. Measure this thick stuff for the
recipe and toss out the liquid.

T.G.I. Friday’s Garlic Chicken

1/2 ounce garlic butter
2 chicken breasts, pounded and seasoned with garlic
Mixed vegetables
Mashed potatoes
1 tablespoon sliced green onion
2 tablespoons garlic chips
1 teaspoon parsley, chopped

Heat saute pan over medium heat; add garlic butter and heat for 30 seconds. Place seasoned chicken breasts in pan and saute on each side for 1 1/2 minutes.

While finishing the chicken, add the vegetables. Flash saute vegetables to coat with marinade. Mound mashed potatoes in center of service plate and garnish with green onions.

Remove chicken from saute pan and shingle breasts slightly on mashed potatoes.

Distribute vegetables, with juices, around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.

T.G.I. Friday’s Broken Noodles

10 oz. cavatappi, cooked
1 ounce oil
4 oz. sliced mushrooms
1/2 tomato, cut in large dice
4 pieces each red and green pepper in 1" dice
1 artichoke heart, quartered
1/4 cup sliced black olives
1/2 t. dried basil
pinch salt and pepper
1 T. chopped fresh garlic
4 oz.Marinara, (recipe follows)
2 ounce mozzarella

Saute mushrooms in oil briefly, add the rest of the ingredients (except cheese) and bring to a boil. Put hot noodles (they look like spirals) in a bowl, sprinkle with mozzarella, pour the hot sauce over and sprinkle with parmesan cheese.

T.G.I. Friday’s Au Gratin Potatoes

4 Large baking potatoes
3 Cups Bechamel sauce
1 Teaspoon salt
1/4 Teaspoon white pepper
3/4 Cup grated mozzarella cheese
1/4 Cup grated Colby cheese

Bake potatoes in preheated oven at 400F, until completely cooked.

Cool for 30 minutes at room temperature, then slice into half-inch thick rounds.

Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish, in an oven, at 300F for one hour or until potatoes are hot all the way through.

Remove the cover and allow potatoes to brown.

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
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
juice of 1/2 lemon
3 flour tortillas, w armed
lime wedge, for garnish
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

For Condiment: Pico De Gallo Sauce, guacamole, sour cream, shredded Cheddar cheese, salsa.

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.

T.G.I. Friday’s B-52 Shooters

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

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

T.G.I. Friday’s 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.

T.G.I. Friday’s Dreamsicle

1 1/2 cups Bailey’s Irish Cream
3 1/2 cups Orange Juice

In a low ball glass combine the two and stir.

T.G.I. Friday’s Frozen Kahlua Mudslide

3/4 oz Vodka
1/5 oz Kahlua
1/5 oz Bailey’s Irish Cream
1 oz Vanilla Ice Cream
1/4 cup Crushed Ice

Pour all ingredients into a Blender. Blend well at High speed. Pour drink into a Collins glass and garnish with a Maraschino Cherry.

T.G.I. Friday’s Mudslide

3/4 Ounces Vodka
3/4 Ounce Kahlua
3/4 Ounce Bailey’s Irish Cream

Fill with Cola Build in a highball glass over ice.

T.G.I. Friday’s Mudslide (Mud Boy Recipe)

5 Ounces Kahlua
5 Ounces Bailey’s Irish Cream
5 Ounces Absolut Vodka
2 Ounces Chocolate Syrup

Pour ingredients into a blender filled with ice. Blend on high until smooth.

T.G.I. Friday’s Orange Cream

6 oz Orange Juice
2 tsp Grenadine
1 scoop Vanilla Ice Cream
1/4 cup Crushed Ice

Pour all ingredients into a Blender. Blend well at High speed.

Pour drink into a Collins glass and garnish with a Pineapple Slice and a Maraschino Cherry.

T.G.I. Friday’s One Hour in the Candy Store

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

Blend until smooth.

T.G.I. Friday’s Chocolate Monkey (Banana Split Drink)

1/2 Banana – ripe
2 Scoops Vanilla Ice Cream
1 Scoop Ice – crushed
1 Oz Banana Liqueur
1/2 Oz Chocolate syrup
Whipped Cream

Blend until thick & creamy. Top with Whipped Cream. Garnish with Banana slices & Cherry.

Serve with large soda straws in tall wine glass.

T.G.I. Friday’s Nutty Accountant

¾ oz. Stolichnaya Vanil
¾ oz. Godiva chocolate liqueur
¾ oz. Frangelico
¾ oz. Half and half

Glass: Chilled martini
Garnish: 2 speared cherries Chill martini glass. Lace glass with one ounce chocolate syrup.

Combine ingredients in a stainless steel martini mixing container. Add one scoop of ice and shake well. Pour into chilled martini glass.

T.G.I. Friday’s Cranberry Creamsicle

½ oz. Frangelico
½ oz. Baileys Irish Cream
½ oz. White Creme de Cacao
1 Tbs. Chopped Pecans
2 oz. Cranberry Sauce
2 Scoops Vanilla Ice Cream
½ cup crushed ice

Glass: Tall Specialty
Garnish: Aerosol whip and chopped pecans

Add ingredients into blender and blend until smooth. Garnish.

T.G.I. Friday’s Cranberry Creamsicle

Non-alcoholic version

1 Tbs. Chopped pecans
2 oz. Cranberry Sauce
3 Scoops Vanilla Ice Cream
½ oz. Half & Half

Glass: Collins
Garnish: Aerosol whip cream and chopped pecans

Add ingredients into blender and blend until smooth. Garnish.

T.G.I.Friday’s Midnight Meltdown

1 oz. Finlandia
1 oz. Kahlua
1 oz. Half & Half

Swirl chilled cocktail glass with chocolate syrup.

Pour Finlandia, Kahlua and Half & Half into a mixing tin over ice. Shake well and strain into cocktail glass. Spear cherries onto a sword pick, hang on rim of glass and drizzle chocolate over the cherries into the drink.

Top with splash of Coke 2 cherries.

Brown Cow Meltdown Non-Alcoholic Version

1 part milk
2 parts Coca Cola
2 cherries

Swirl collins glass with chocolate syrup and add cubed ice. Spear cherries onto a sword pick, hang on rim of glass and drizzle chocolate over the cherries into the drink.