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    TGIF Recipes

    Source of Recipe


    List of Ingredients

    T.G.I. Friday's Chop House Seasoning

    3 tablespoons Kosher salt
    1 tablespoon black pepper
    2 teaspoons rosemary, fresh and finely chopped

    Mix all ingredients together in a bowl with a spoon until thoroughly mixed. Rub mixture into meat.
    TGI Friday's Soy Dressing

    1/3 cup peanut Oil
    1/3 cup Cider Vinegar
    1/3 cup Water
    2 tablespoons Soy sauce
    2 tablespoons Green Onion stems
    1 tablespoon Honey
    1/2 teaspoon. 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 House Dressing

    5 Large Shallots
    1/4 cup Red Wine Vinegar
    3 heaping tablespoons Dijon Mustard
    1 teaspoon Fresh Tarragon
    1 teaspoon Fresh Thyme
    1 tablespoon Cilantro Leaves
    1 tablespoon Minced Parsley
    3 cups Olive Oil
    1 cup Crumbled Danish Bleu Cheese

    Process first eight ingredients in blender until pureed. With blender running, add oil in a slow stream to emulsify. Toss salad greens in dressing, sprinkle bleu cheese on top.
    TGIF Bleu Cheese Dressing

    5 large shallots
    1/4 cup red wine vinegar
    3 tablespoons Dijon mustard -- heaping
    1 teaspoon fresh tarragon
    1 teaspoon fresh thyme
    1 tablespoon cilantro leaves
    1 tablespoon minced parsley
    3 cups olive oil
    1 cup Danish bleu cheese -- crumbled

    Process first 8 ingredients in blender until pureed. With blender
    running, add oil in a slow stream to emulsify. Toss salad greens in dressing, sprinkle cheese on top.
    Tgi Friday's Honey Mustard Dressing

    (Yields one cup and one-half)
    2 tablespoons mustard
    4 tablespoons honey
    1 tablespoon white vinegar
    1 1/2 cup mayonnaise
    1 1/2 cup sour cream

    Mix together in a bowl with wire whisk and serve.
    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. Use for dipping "chicken nuggets", or...paint several times over baking poultry during last 30 minutes in oven. Chicken or turkey will look like the pictures in the cook books. Serve excess sauce in sauce boat. Unlike other such recipes tastes equally good hot or cold.
    TGI Friday's Applebutter Barbecue Sauce

    Here it is in all of it's simplicity. You will of course have to cut
    down the portions.

    1 Gallon BBQ Sauce (Trailhand)
    29 oz. Jar Smuckers applebutter

    Recipe should last for 7 days while refrigerated
    Pico De Gallo Sauce

    1 small to medium jalapeno pepper, minced
    1/4 cup diced tomato
    1/4 cup onion, finely diced onion
    3 tablespoons lemon juice
    1 1/2 tablespoons finely chopped cilantro
    1/2 teaspoon salt, or to taste

    Combine all ingredients. Let sit for at least a half hour so flavors
    will blend.
    Marinara Sauce

    1/2 cup olive oil
    1/2 cup chopped onions
    1/4 cup fresh chopped garlic
    1 teaspoon each, salt and sugar
    1/4 teaspoon pepper
    1 tablespoon dried basil
    1 28 oz can diced tomatoes
    1 28 oz can pureed tomatoes

    Sauté onions and garlic in olive oil until onions are translucent. Add the rest of the ingredients and simmer for 15 minutes.
    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 1 tablespoon. with a couple of tablespoons of 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.
    T.G.I. Friday's Béchamel Sauce

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

    In a saucepan, combine the flour and butter. Cook over a low flame for about 15 min until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 min over a low flame, stirring occasionally to keep the mixture from sticking to the pan. Season to taste. Cool in an ice bath.
    T.G.I Fridays Jack Daniel's Marinade

    1/4 cup Jack Daniel's whiskey (note: the alcohol evaporates when cooked)
    1/4 cup soy sauce
    1/4 cup Dijon-style mustard
    1/4 cup minced green onions and tops
    1/4 cup firmly packed light brown sugar
    1 teaspoon. salt
    Dash of Worcestershire sauce
    Pepper to taste

    Combine all ingredients. Blend well. Use to marinade shrimp or scallops for one hour, or beef, chicken, or pork in the refrigerator overnight.
    Use to baste the shellfish or meat as it is grilled or broiled. Makes
    about 1-1/4 cups.
    Original T.G.I. Friday's Whiskey BBQ Glaze

    1 tablespoon Onion Powder
    1 tablespoon Garlic powder
    1 tablespoon Tabasco Sauce
    1 Cup Pineapple juice
    1/2 Cup Jack Daniel's® Whiskey
    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 any grilled meat.
    TGI Friday's Mandarin Orange Sesame Dressing

    You might want to grill extra chicken breasts when you barbecue so you can enjoy this unique salad dressing at a moment's notice. Simply cut the grilled chicken into strips and serve on a bed of greens.
    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.
    T.G.I. Friday's Jack Daniel's Grill Glaze

    1 head garlic
    1 tablespoon olive oil
    2/3 cup water
    1 cup pineapple juice
    1/4 cup Kikkoman teriyaki sauce
    1 tablespoon soy sauce
    1 1/3 cups dark brown sugar
    3 tablespoons lemon juice
    3 tablespoons white onions, minced
    1 tablespoon Jack Daniel's Whiskey
    1 tablespoon pineapple, crushed
    1/4 teaspoon cayenne pepper

    Cut about 1/2-inch off the 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 F. oven for one hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple, juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer for 35-45 minutes
    or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
    T.G.I Fridays Jack Daniel's Grilling Sauce

    1/2 cup pineapple juice
    3 tablespoons. soy sauce
    1-1/2 teaspoons. ginger
    1/2 teaspoon. garlic powder
    1/4 cup Jack Daniel's whiskey (the alcohol evaporates when cooked)

    Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce.

    Makes enough for eight services.
    T.G.I. Friday's Roast Vegetables

    1 pound baby carrots
    8 ounces mushrooms
    1/4 cup olive oil
    1 tablespoon Kosher salt
    2 tablespoons. chopped fresh garlic
    2 teaspoons chopped fresh rosemary
    1 teaspoon ground black pepper

    Mix the olive oil, Kosher salt, garlic, rosemary and black pepper
    together in a mixing bowl. Divide this mixture into two equal parts.
    Toss the carrots in half of the mixture and the mushrooms in the other half of the mixture. Place the carrots and mushrooms separately on cookie sheets. Roast in preheated oven at 500ºF. until soft (carrots will take longer).

    .T.G.I. Friday's Broccoli Cheese Soup

    4 cups chicken broth
    1 cup water
    1 cup half & half
    4 slices Kraft Cheddar Singles
    1/2 cup all-purpose flour
    1/2 teaspoon dried minced onion
    1/4 teaspoon ground black pepper
    4 cups broccoli florets (bite-size)
    1/2 cup shredded cheddar cheese
    2 teaspoons minced fresh parsley

    Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.
    Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

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

    3-4 medium to large onions
    3 cans of beef broth
    worcheshire sauce
    sargento cheese (Italian blend) 8 oz. bag (This cheese works the best.)
    French baguette
    2 bay leaves
    dash of garlic powder
    dash of both salt and pepper

    Slice the onions into rings and sauté in butter in a skillet until
    tender. Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of worcheshire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them. When about ready to serve, slice bread into thin slices
    and toast in oven on 350 or in toaster oven until just crusty. Put
    toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.
    T.G.I. Friday's Pizza

    **** to make 1 pizza****
    1 flour tortilla
    a little bit of pizza sauce
    a handful of mozzarella cheese, shredded a pinch of Italian seasoning
    a bit of flour

    How to Prepare:
    Bring the oven to 350 degrees F.
    Sprinkle a small amount of flour on one side of the tortilla. Put it on tinfoil, flour side down.
    Put pizza sauce on top, then mozzarella. Sprinkle with Italian
    seasoning. Bake until slightly brown.
    Cut into wedges.
    TGI Friday's Au Gratin Potatoes

    4 Large baking potatoes
    3 Cups Béchamel 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 400', until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick rounds. Mix together the Béchamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered baking dish, in an oven, at 300° for one hour or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.
    Servings: 4
    Potato Skins

    4 medium russet potatoes
    1/3 cup sour cream
    1 tablespoon snipped fresh chives
    1/4 cup (1/2 stick) unsalted butter, melted
    1-1/2 cups shredded cheddar cheese
    5 slices bacon, cooked

    Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. Ad the potatoes are baking, make the sour cream dip by mixing the sour cream and the chives. Place the mixture in a covered container in your refrigerator.
    When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2 to 3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes.
    This will leave you with two potato skins per potato. With a spoon, scoop out some of the potato from each skin, being sure to leave about 1/4 inch of potato inside of the skin. Brush the entire surface of each potato skin, inside and out, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6-8 minutes or until the edges begin to turn dark brown. Sprinkle 2-3 tablespoons of cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1-2
    teaspoons of the bacon pieces onto the cheese.
    Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.
    --------------------------------------------------------------TGI Friday's 9 Layer Dip

    2 Strip Lean Bacon
    1 16 oz Can Refried Beans Plain
    1/2 cup Sour Cream
    1/2 teaspoon Taco Seasoning
    3/4 cup Shredded Cheddar Cheese
    3/4 cup Guacamole (Frozen or Prepared is Fine)
    1/3 Cup Diced Tomatoes (about 1 Romano Tomato)
    1 tablespoon Fresh Cilantro Chopped Finely
    2 tablespoons Sliced Black Olives
    2 tablespoons Finely Sliced Green Onions

    Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.
    To build 9 layer dip place ingredients in this order:
    Place refried beans on serving platter spread out to 1 - 1 1/2 inches thick.

    1/2 cup shredded cheese
    1/2 cup prepared sour cream
    3/4 cup guacamole
    diced tomatoes
    diced cilantro
    black olives
    sliced green onion
    1/4 cup cheese for garnish

    Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

    T.G.I. Friday's Hot Artichoke & Spinach Dip

    1/2 cup sour cream
    1/2 cup mayo.
    1/2 cup parmesan cheese(grated)
    1/2 cup mozzarella cheese(cubed)
    1-2 teaspoon. minced garlic
    1 pkg. frozen spinach, thawed and squeezed of its juices
    1(14oz.)can of artichoke hearts, chopped(can also use frozen/thawed)

    Combine all ingredients. Place in shallow casserole dish. You
    can either bake dip about 15-20 minutes at 325 degrees. Or heat in microwave a few minutes
    TGIF's Potstickers:

    1 pound ground pork
    2 tablespoons. lite soy sauce
    1 tablespoon. sesame oil
    1 teaspoon. grated ginger
    Pinch of sugar
    salt & pepper to taste
    3 green onions, chopped
    1 egg
    1 tablespoon. corn starch
    1 can water chestnuts, finely chopped
    1 clove garlic, minced

    Combine filling ingredients together. Combine dipping sauce ingredients together (to follow). Take one wonton wrapper and brush a little water over the circles and place about 2 teaspoons. filling in the center. Fold circles in half and press to seal, making sure to squeeze out any air.
    Stand dumplings up on folded side and press slightly so that they stand up. To cook, bring pot of salted water to a boil, and boil dumplings until cooked through, about 5 minutes. Drain well (The dumplings may be frozen at this time for future use. This recipe make 6-8 dozen). Heat a skillet with about 2 tablespoons. oil and fry dumplings on one side only, until nicely browned. Drain on paper towels. Serve with dipping sauce.

    Dipping Sauce:
    1/2 cup lite soy sauce
    1/4 cup white vinegar
    1 teaspoon chili oil
    1 green onion, chopped
    Or you can take the easy route and buy Ling. Ling.'s potstickers at Walmart or Sam's Club (they come in pork and chicken. They come with their own sauce packet, but I prefer this recipe).
    Tgi Friday's Buffalo Wings

    15 chicken wings (about 3 pounds)

    1/4 cup ketchup
    2 tablespoons hot pepper sauce
    1 tablespoon Worcestershire sauce
    2 tablespoons canola oil
    2 teaspoons garlic
    cherry tomatoes, carrot and celery sticks,
    ranch or blue cheese dressing

    Heat broiler. Line a pan with foil Cut wings apart at joint. Discard the tip. Mix sauce ingredients. Add chicken and turn to coat. Arrange on the broiler pan. Reserve remaining sauce. Broil 3 to 4-inches from the heat source for about 12 minutes, brushing occasionally with the reserved sauce. Turn over and bake about 8 minutes more. Arrange on platter and serve with accompaniments
    TGI Friday's Fire Bites

    26 oz Can Sliced jalapeno Peppers (not pickled, those used for nachos)
    2 2/3 Cups Crackers Crumbs
    2 Cups Flour
    2 Eggs
    1/2 Cup Water
    Vegetable Oil ( for your favorite deep frying system )

    Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water; blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree's that you would fry French fry's at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.
    Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.
    Peppers are served with your favorite Con Queso Dip on the side
    TGI 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 teaspoon. salt, or to taste, for pesto
    1/8 teaspoon. pepper, or to taste, for pesto
    2 oz. freshly grated Parmesan cheese, for pesto
    1 medium onion, sliced
    1/2 tablespoon. margarine
    juice of 1/2 lemon
    3 flour tortillas, warmed
    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. Sauté 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 Spicy Cajun Pasta

    Serves three to four
    10 oz cooked fettuccine
    1 cup spicy Cajun pasta sauce (See above 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.
    Tgi 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 tablespoons fresh parsley, chopped

    *Make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basked 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.
    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 sautéing the pressed garlic in the olive oil in a medium saucepan. Sauté only for a minute or two over medium heat. Do no 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 crisscrossed 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. Serves 4 as an entrée.
    T.G.I. Friday's Spicy Cajun Chicken Pasta II

    4 tablespoons. Butter
    1 Green Bell Pepper, chopped (1 cup)
    1 Red Bell Pepper, chopped (1 cup)
    1/2 White Onion, sliced and quartered (1 cup)
    1 Clove Garlic, pressed
    2 Boneless, Skinless Chicken Breasts Halves
    1 teaspoon. Olive Oil
    1 Medium Tomato, chopped
    4 to 6 Mushrooms, sliced (1 1/4 cups)
    1 Cup Chicken Stock
    1/4 teaspoon Cayenne Pepper
    1/4 teaspoon White Pepper
    1/4 teaspoon Paprika
    1/4 teaspoon Dried Thyme
    4 to 6 Quarts Water
    1 Box (12-oz) Fettucine
    2 teaspoons Chopped Fresh Parsley

    Melt 2 tablespoons. of butter in a large skillet over medium-high heat. Sauté bell peppers, onions and garlic for 8 to 10 minutes or until vegetables begin to soften slightly. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add chicken pieces and cook, stirring for 5 to 7 minutes or until chicken shows no pink. When the vegetables are soft, about 10 minutes, add chicken to the pan. Add tomato, mushrooms, chicken stock, 1/4 teaspoon. salt, cayenne pepper,
    paprika, white pepper and thyme; continue to simmer for 10 to 12 minutes until it thickens. In the meantime bring water to a boil in a large pot.
    if you like, add a half tablespoon of salt to water. Cook the Fettucine in the boiling water until done. This will take 10 to 12 minutes. then Fettucine is done, drain and add remaining 2
    tablespoons.. of butter. The butter should melt quickly on the hot pasta. Toss the pasta to mix in butter.
    Serve the dish by dividing the pasta in half on 2 plates.
    Divide the chicken and vegetable sauce evenly and spread over the top of the pasta on each plate.
    Divide the parsley and sprinkle over top of each serving. You may also sprinkle grated Parmasan cheese over top
    Maple-Cured Pork Loin with Whipped Sweet Potatoes

    Maple-Cured Marinade:
    1/2 cup soy sauce
    1/4 cup dark beer
    2 tablespoons dark molasses
    2 teaspoons lemon zest
    2 teaspoons orange zest
    1 tablespoons fresh thyme, finely chopped
    2 tablespoons freshly grated ginger
    2 cloves garlic, peeled, finely chopped
    2 tablespoons light brown sugar
    1/2 teaspoon cracked black pepper
    1 tablespoon kosher salt
    1/2 teaspoon cayenne pepper

    The Pork:

    2 pounds boneless pork loin
    Whipped Sweet Potatoes:
    4 sweet potatoes, peeled, cut into 1-inch pieces
    1 Granny Smith apple, peeled, cored and finely diced
    1/2 cup heavy whipping cream
    1/4 cup butter
    2 teaspoons brown sugar
    1 tablespoon maple syrup
    1 teaspoon kosher salt
    1/2 teaspoon black pepper

    The Procedure:
    In a small bowl or glass measure combine all the marinade ingredients.
    Place the pork loin in a baking dish, cover with the marinade and
    refrigerate 24 hours. Preheat the oven to 400 degrees. Remove the pork loin from the marinade, place in a baking dish. Place in the oven, cover and cook for 1 hour or until cooked to medium. Meanwhile, in a large pot place the sweet potato pieces, cover with water and bring to a boil.
    Cook until tender, about 15 minutes. In a saucepan combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer. Drain the potatoes and transfer to a mixer and whip with whisk.
    Gradually add the apple/cream mixture and whip until smooth. Add the salt and pepper to taste.
    To Serve: Remove the pork from the oven and let stand a few minutes before slicing. Slice the pork loin and serve with the whipped sweet potatoes.
    TGIF'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 teaspoon. dried basil
    pinch salt and pepper
    1 tablespoon. chopped fresh garlic
    4 oz. Marinara, (recipe above)
    2 ounce mozzarella

    Sauté 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.





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