Kopy Kat Recipes - T

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Kopy Kat Recipes - T

Post  justmecookin on Fri Oct 17, 2008 9:41 am

Tioli's Crazee Burger Turkey Burger

3 pounds ground turkey, white and dark meat
Seasoning:
3 teaspoons coarse kosher salt
1 teaspoon ground paprika
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic

Glaze:
2 ounces vegetable oil
1 cup diced yellow onions
6 fresh garlic cloves, minced
1/2 cup diced jalapenos, with seeds
1 (18-ounce) jar orange marmalade with peel
3 teaspoons mustard powder (recommended: Coleman's)
1 teaspoon white pepper
2 teaspoons chili powder

Garnishes:
Romaine lettuce
Red onions
Tomatoes
Kosher pickles
Hamburger buns or Kaiser rolls

Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture. Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes.

Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides.

Serve hamburger as open-faced patty with glaze on one side and garnishes on the other. Makes 6 to 8 servings

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Tecolote Cafe Atole Pinon Hotcakes

Post  justmecookin on Fri Oct 17, 2008 10:14 am

Tecolote Cafe Atole Pinon Hotcakes

4 cups all-purpose flour
1 1/2 cups blue cornmeal, ground
1/4 cup baking powder
1/4 cup sugar
1/2 tablespoon salt
2 large eggs
4 ounces soy oil (vegetable oil also works)
6 cups milk
4 to 6 ounces roasted pine nuts, shelled
Hot maple syrup, for serving
Whipped butter, for serving

In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix.

Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter. Makes 4 to 6 servings

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Thee Pits Again Simple Chili

Post  justmecookin on Sat Oct 18, 2008 9:25 am

Thee Pits Again Simple Chili

1 medium onion, chopped
3 to 4 cloves garlic, sliced
1 pound ground beef
1 pound ground turkey
1 tablespoon seasoned salt
1 tablespoon chili powder
2 to 3 tablespoons parsley
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans stewed tomatoes
2 (15-ounce) cans chili beans
2 cups tomato juice
2 to 3 bay leaves

In a large pot, saute the onion and garlic. Add the ground beef, ground turkey, seasoned salt and chili powder and cook until the meat is browned. Then add the remaining ingredients and mix well. Simmer on low for 1 to 2 hours and then remove the bay leaves. Makes 12 servings

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The BBQ Shack

Post  justmecookin on Sat Oct 18, 2008 9:29 am

The BBQ Shack

1 can whole water chestnuts
2 cups soy sauce
Approximately 1 1/2 to 2-pounds brown sugar
1 dozen large jalapeno peppers
1 (8-ounce) package cream cheese
1 pound thin sliced bacon
All-purpose bbq rub

Preheat grill over medium-high heat. Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce.

Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate, refrigerated, overnight. In the morning, stir the mixture and let sit until you need them.

Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag.

Fill only the bottom part of the pepper. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half.

Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.

Place onto grill and cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos. Makes 12 jalapeno poppers

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The Penguin Pimento Cheese

Post  justmecookin on Sat Oct 18, 2008 9:30 am

The Penguin Pimento Cheese

1 pound grated Cheddar
1/2 pound grated Pepper Jack
1 (4-ounce) can diced pimentos
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green pepper sauce
2/3 cup mayonnaise

In a medium bowl, mix all ingredients well and refrigerate for 30 minutes. Makes 8 (6-ounce) servings

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The Rock Cafe Spaetzle

Post  justmecookin on Sat Oct 18, 2008 9:31 am

The Rock Cafe Spaetzle

4 cups all-purpose flour
3 eggs
1 cup milk
Dash salt
1 tablespoon butter

In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick.

Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown. Makes 4 to 6 servings

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Tippa`s Diner Brat Burger

Post  justmecookin on Mon Oct 20, 2008 9:41 am

Tippa`s Diner Brat Burger

Brat Spice Mix:
2 tablespoons freshly ground white pepper
2 teaspoons rubbed sage
1 teaspoon ground mace
1 teaspoon ground celery seed
1 3/4 pounds pork shoulder, diced
1/4 pound fat back, diced
2 tablespoons kosher salt
1 tablespoon brat spice mix

Spicy Kraut:
1 cup store-bought sauerkraut
1 tablespoon diced bacon
1/4 cup onion, sliced
2 tablespoons white wine
2 juniper berries, crushed
1/4 teaspoon caraway seeds
1/4 teaspoon mustard seeds
1 tablespoon garlic-chili paste

Garnish:
8 slices gruyere cheese
8 slices bacon, cooked
Large hamburger buns, toasted

Combine all the spice mix ingredients. To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.

To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.

To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut. Makes 4 servings

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Ted's Diner Pork Tenderloin with Portobello Mushroom

Post  justmecookin on Mon Oct 20, 2008 10:02 am

Ted's Diner Pork Tenderloin with Portobello Mushroom

Sweet Potato Pancakes:
2 medium to large sweet potatoes, peeled and shredded
1 egg
1/4 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
4 to 5 tablespoons vegetable oil

Portobello Mushrooms:
4 tablespoons vegetable oil
4 portobello mushroom caps, wiped clean

Pork Tenderloin:
1 pork tenderloin (about 1 pound)
Salt and pepper
4 tablespoons vegetable oil

Hollandaise Sauce:
1 pound (4 sticks) salted butter
6 egg yolks, room temperature

4 poached eggs, for plating

Spinach and Peppers:
4 tablespoons vegetable oil
2 pounds baby spinach
1 pound roasted peppers, sliced
1 to 2 cloves garlic, chopped
Salt and pepper

Sweet Potato Pancakes: Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.

Portobello Mushrooms: Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve.

Pork Tenderloin: Cut pork into 4 slices, each about 1 1/2-inches thick. Season slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve.

Hollandaise Sauce: Melt butter in a saucepan over low heat until fully melted. Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve.

Spinach and Peppers: Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve.

To assemble: Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork. Place the poached egg on top of the pork and drizzle with hollandaise sauce. Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate. Makes 4 servings

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The Mooring Restaurant Chowder

Post  justmecookin on Mon Oct 20, 2008 10:24 am

The Mooring Restaurant Chowder

Roux:
1/2 cup salted butter
3 cups diced onions
1 cup all-purpose flour

Stock:
1 quart minced sea clams
1 1/2 quarts natural clam juice

1 1/2 quarts half-and-half, or more or less depending on desired taste
1 pound diced, peeled potatoes
Dash Spanish paprika

Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool.

Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside.

Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes. Serve in warm soup bowls and sprinkle with a dash of paprika. Makes 2 quarts (8 to 10 servings)

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Triple XXX Family Restaurant Potato Salad

Post  justmecookin on Mon Oct 20, 2008 10:26 am

Triple XXX Family Restaurant Potato Salad

4 medium Idaho potatoes
3 eggs
1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip)
1 teaspoon yellow mustard
1 teaspoon sweet relish
1/4 cup chopped onion, such as white or Vidalia
Salt and freshly ground black pepper

Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.

Peel potatoes and cut into equal bite-sized pieces. Set aside. Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.

Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.

In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended. Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor. Makes about 8 cups

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TGI Friday's Baked Potato Skins

Post  justmecookin on Mon Oct 20, 2008 12:02 pm

TGI Friday's Baked Potato Skins

10 baked potato skin halves (empty of potato)
1 tablespoon melted butter
Seasoned salt
1 green onion, diced
1/2 cup fried bacon, diced and crispy fried (about 5 strips)
3/4 cup shredded Cheddar cheese

Heat oven to 375 degrees. Brush potato shells with melted butter and sprinkle Season-All to taste. Bake for 15 to 20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted. Serve with sour cream. For a bit of variety try Ranch dressing. Servings 4

Note: You could save the insides of the potatoes and make some mashed potatoes or some potato soup

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TGI Friday's Cantonese Chicken Salad

Post  justmecookin on Mon Oct 20, 2008 12:03 pm

TGI 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
Chicken Skewers Marinade

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.

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 rim of the bowl, with chopped cilantro.

Chicken Skewers Marinade
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.

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TGI Friday's Garlic Chicken

Post  justmecookin on Mon Oct 20, 2008 12:03 pm

TGI 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 sauté pan over medium heat; add garlic butter and heat for 30 seconds. Place seasoned chicken breasts in pan and sauté on each side for 1 1/2 minutes. While finishing the chicken, add the vegetables. Flash sauté vegetables to coat with marinade.

Mound mashed potatoes in center of service plate and garnish with green onions. Remove chicken from sauté 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.

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TGI Friday's Gazpacho

Post  justmecookin on Mon Oct 20, 2008 12:04 pm

TGI Friday's Gazpacho

1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers
2 to 3 ribs celery, washed and rough chopped
2 large ripe tomatoes
1 medium size cucumber, washed, peeled and seeded

Amount of onion, green pepper and celery should be about the same.

Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).

Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend. Taste and add salt as needed. Serve well-chilled and garnish with a lime and fresh ground pepper.

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TGI Friday's Lemon Chicken Scaloppini

Post  justmecookin on Mon Oct 20, 2008 12:05 pm

TGI Friday's Lemon Chicken Scaloppini

Chicken
2 1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichokes
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta
8 tablespoons fried pancetta
4 tablespoons fried capers

Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds).

Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. Do not return pan to heat/flame.

TGI Friday's Lemon Sauce
1 tablespoon fresh lemon juice
1 quart Chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper

Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures.

In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.

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T.G.I. Friday's Malt Cake

Post  justmecookin on Mon Oct 20, 2008 12:07 pm

T.G.I. Friday's Malt Cake

1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups granulated sugar
3 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1 1/4 cups boiling water
Malt Frosting

Make Malt Frosting before the cake so that it can chill for at least 2 hours. Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.

Beat oil, milk, yogurt, eggs and vanilla extract with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.

Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.

Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting. Makes 16 servings.

T.G.I. Friday's Malt Frosting
1 (12 ounce) package semisweet chocolate chips
1 pint whipping cream
1 1/4 cups malted milk powder
1/3 cup granulated sugar
4 ounces softened cream cheese
1 teaspoon vanilla extract

Melt chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat whipping cream and malted milk powder in electric mixer on high speed until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.

Whip sugar, cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.

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TGI Friday's Sizzling Chicken and Cheese

Post  justmecookin on Mon Oct 20, 2008 12:08 pm

TGI Friday's Sizzling Chicken and Cheese

2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed potatoes

Marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chiles
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper and Onion Medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne

Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours. Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve sizzling.

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TGI Friday's Pot Stickers

Post  justmecookin on Mon Oct 20, 2008 12:09 pm

TGI 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 tablespoons 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 cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, 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 nicely.

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 recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.

TGI Friday's Dipping Sauce
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the dipping sauce ingredients.

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TGI Friday's Spicy Cajun Pasta

Post  justmecookin on Mon Oct 20, 2008 12:10 pm

TGI Friday's Spicy Cajun Pasta

10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.

Spicy Cajun Pasta Sauce
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste

Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half.

Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Serves 3 to 4

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TGI Friday's Pecan-Crusted Chicken Salad

Post  justmecookin on Mon Oct 20, 2008 12:11 pm

TGI 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 craisins

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. Sauté chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350 degrees for 7 to 8 minutes or until fully cooked, cool and slice.

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

Salad: Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, craisins and bleu cheese crumbles, Top with sliced chicken. Makes 2 salads

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TGI Friday's Shrimp Marinara

Post  justmecookin on Mon Oct 20, 2008 12:11 pm

TGI 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 sauté pan over medium heat. Add garlic butter and heat for 30 seconds. Add shrimp and sauté until raw appearance disappears and shrimp turns pink. Flip once and cook to an internal temperature of 150 degrees. 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

justmecookin

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TGI Friday's Strawberry Fields Salad

Post  justmecookin on Mon Oct 20, 2008 12:12 pm

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 water

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. Makes 2 salads

justmecookin

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TGI Friday's Strawberry Surprise

Post  justmecookin on Mon Oct 20, 2008 12:12 pm

TGI Friday's Strawberry Surprise

1/2 ounce pineapple juice
1 ounce pureed strawberries
1 ounce papaya juice
2 ounces apple juice

Mix and pour over crushed ice. Top with soda. Garnish with a strawberry.

justmecookin

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TGI Friday's Original Jack Daniel's Sauce

Post  justmecookin on Mon Oct 20, 2008 12:13 pm

TGI 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. Servings 1

justmecookin

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TGI Friday's Mandarin Orange Sesame Dressing

Post  justmecookin on Mon Oct 20, 2008 12:14 pm

TGI Friday's Mandarin Orange Sesame Dressing

1/3 cup orange marmalade
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 cup white vinegar
2/3 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons honey
1/4 cup 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.

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Re: Kopy Kat Recipes - T

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