Recipes - CopyCat Recipes

Alphabetical Listing: A B C D E F G H I J K L M N O P R S T Y

T

1. T.G.I Friday's Pot Stickers

Dough:
2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil

Filling:
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20minutes, covered. Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center.

Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nice. To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipemakes about 8 dozen. Heat a skillet with about 2 tablespoon oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.

 

2. T.G.I. Friday's Au Gratin Potatoes

4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese

Bake potatoes in oven at 400 degrees until completely cooked. Cool for 30minutes at room temperature, then slice into 1/2" thick rounds. Mix together the Bechamel sauce, salt
and white pepper. Add remaining ingredients. Fold in potatoes. Placemixture in covered baking dish in a 300F oven for 1 hour, or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.

Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste

In a saucepan, combine the flour and butter. Cook over a low flame, for about 15 minutes until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half & half, stirring out the lumps as it thickens. After the entire amount of half & half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan. Season to taste with salt and pepper.

 

3. T.G.I. Friday's French Onion Soup

2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth
1−1/2 cups water
1 Tablespoon cooking sherry
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
1 cup soft croutons
1/2 cup shreddedmozzarella cheese

Melt butter in saucepan over low heat. Add onions and cook 20minutes, stirring occasionally. Add beef broth, water, sherry,Worcestershire sauce, pepper, and thyme to pot. Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes. Divide into bowls. Top with
croutons, thenmozzarella. Broil until cheese melts and begins to brown.

 

4. T.G.I. Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne 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 it, and cover with a lid or foil. Bake in a preheated 325° 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 amedium saucepan over medium/high heat. Stir occasionally untilmixture 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.

5. T.G.I. Friday's Signature Cocktails

B−52
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Pour the Kahlua into a Cocktail glass. Take a
teaspoon, touch the edge of the spoon to the inside
side of the glass right near the surface of the
Kahlua, round back side of the teaspoon up. Gently
pour the Bailey's onto the round backside of the spoon.

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.

DREAMSICLE
1 1/2 cups Bailey's Irish Cream
3 1/2 cups Orange Juice

In a lowball glass combine the two and stir.

FROZEN MUDSLIDE
2 oz Vodka
2 oz Kahlua
2 oz Bailey's Irish Cream
6 oz Vanilla Ice Cream

Blend alcohol with ice cream. Serve in frosted glass.

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.

MUDSLIDE
1 1/2 Ounces Vodka
1/5 Ounce Kahlua
1/5 Ounce Bailey's Irish Cream

Fill with Cola. Build in a highball glass over ice.

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.

ORANGE CREAM
6 ozOrange 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.

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