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.
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
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.
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.
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.
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.
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.
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.
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.
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
