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T (continued)
6. 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
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp.margarine
carrots, zucchini and yellow summer squash, cut julienne−style
broccoli and cauliflower, cut into small florets
green pepper andmushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
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 withmargarine 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 tomedium−high heat. When almost at al−dente stage, add slicedmushrooms. 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 (guacamole, sour cream, shredded Cheddar cheese, salsa) to taste, then roll up tortillas.
7. T.G.I. Friday's Soy Dressing
1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hotmustard
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.
8. T.J. Cinnamon's Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in milk, oil, eggs, and yeastmixture; beat until well blended. Beat in additional flour until dough pulls away from sides of bowl. On floured surface, knead dough until smooth and elastic, 8-10minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free area until doubled in bulk, about 1 hour. For filling, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough into an 18 X10 inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool. For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.
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9.TonyRoma's Baby Back Ribs
Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce
Heat over high heat until boiling. Reduce heat, simmer 30-40minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother withmore sauce. Grill on hot barbecue for 2-4 minutes per side.
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