Kopy Kat Recipes - T

TGI Friday's Honey Mustard Dressing

2 tablespoons mustard
4 tablespoons honey
1 tablespoon white vinegar
1/2 cup mayonnaise
1/2 cup sour cream

Mix together in a bowl with wire whisk and serve. Makes 1 1/2 cups

TGI Friday's Hot Artichoke and Spinach Dip

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 teaspoons minced garlic
1 package frozen spinach, thawed and squeezed of its juices
1 (14 ounce) can artichoke hearts, chopped (can also use frozen) and (thawed)

Combine all ingredients. Place in shallow casserole dish. You can either bake the dip for about 15 to 20 minutes at 325 degrees, but I have also found that you can just heat it in the microwave for a few minutes.

TGI Friday's Mocha Mud Pie

1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup toasted almond pieces plus 1/4 cup toasted almond pieces, for garnish
12 ounces Famous chocolate wafers
1/2 cup butter or margarine
1/2 gallon coffee ice cream

In saucepan over low heat, melt margarine or butter, then stir in chocolate. (This will greatly reduce the chance of scorching the chocolate. Mixture may look separated but it will come together after cooking with egg yolks.)

Separate eggs, reserving yolks in mixing bowl and retaining whites in separate container. Whip yolks on medium-high speed until they turn pale yellow. Slightly warm egg yolks by slowing adding 1 to 1 1/2 cups of chocolate-margarine mixture while mixer is running on medium-high speed.

Return this mixture to remaining chocolate/margarine mixture, stirring constantly with rubber spatula as it cooks over low heat until mixture thickens, about 3 minutes.

Remove from heat and immediately pour into large mixing bowl to speed up cooling. Add powdered sugar, vanilla extract and almonds; mix well with wire whisk. Allow to cool to room temperature.

Place chocolate wafers in plastic bag and roll into fine crumbs using rolling pin. Pour into separate bowl and add melted butter. Mix thoroughly with wire whisk, until moist and crumbly. Reserve 1 cup of crumb mixture for final step.

Spread remaining crumb mixture in even layer across bottom of 13 x 9-inch baking pan, gently pressing down. (If crumb mixture is not pressed, it will fall apart during cutting.) Set aside.

Whip egg whites in clean and chilled bowl until whites are stuff but not dry, just holding a soft peak. Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture. Be sure to mix almonds thoroughly since they tend to sink to bottom of mixture.

Spread half of chocolate filling, about 1 quart, evenly over bottom crust. Add overflowing scoops of coffee ice cream on top of chocolate filling. Place 4 scoops across by 6 scoops down. Work quickly to prevent ice cream from overly melting.

Pour remaining chocolate filling over ice cream. Smooth top with rubber spatula. Surface will be slightly bumpy. Sprinkle reserved crumb mixture evenly over top of pie. Cover with plastic wrap. Place in freezer on flat surface to ensure even freezing, at least 8 hours.

To cut, dip chef's knife into hot water and pull knife through the pie. Re-dip in hot water after each cut. To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.

T.G.I. Friday's Black Bean Soup

2 tablespoons vegetable oil
3/4 cup diced onion -- white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 cans (15-oz size) black beans -- rinsed and drained
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon liquid Barbecue Smoke -- optional
Shredded Jack and cheddar cheese
Chopped green onions -- for garnish
Sour cream -- for garnish

Heat oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.

While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.

When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve topped with the cheese blend, chopped green onions and a dollop of sour cream, if desired. Makes 6 servings

T.G.I. Friday`s Au Gratin Potatoes

4 large baking potatoes
3 cups Bechamel 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 degrees, until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick rounds. Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes.

Place mixture in covered baking dish, in an oven, at 300 degrees for one hour or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown. Makes 4 servings

T.G.I. Friday`s Maple-Cured Pork Loin

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 tablespoon 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

Pork
2 pounds boneless pork loin

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.

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. Makes 6 servings

T.G.I. Friday`s 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

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.

TGI Friday's Fire Bites

26 oz can sliced jalapeño 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 fries 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.

TGI Friday's 9-Layer Dip

2 strips lean bacon
1- 16 0z. 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 roma 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 built 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.

TGI Friday`s Sizzling Vegetable Fajitas

8 ounces 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 ounces freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tablespoon margarine
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
Juice of 1/2 lemon
3 flour tortillas, warmed
Lime wedge, for garnish
Guacamole, for condiment
Sour cream, for condiment
Shredded Cheddar cheese, for condiment
Salsa, for condiment

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 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.

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. Makes 1 serving

T.G.I. Friday`s Pico De Gallo Sauce
1 small jalapeno pepper, minced
1/4 cup diced tomato
1/4 cup onion, finely diced onion
3 tablespoons lemon juice
1 1/2 tablespoon 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.

T.G.I. Friday`s 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. Makes 6 servings

Tony Roma's Onion Ring Loaf

5 medium white onions - sliced
1 cup milk
3 eggs - beaten
Salt - to taste
2 cups powdered pancake mix
Parsley sprigs - for garnish

Separate onions into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Remove onion rings from milk mixture then dip in pancake mix.

Deep-fry rings in 375 degree oil until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings loosely, without pressing, into 8" X 4" loaf pan. Bake in a 400 degree oven for 10-15 minutes. Turn onto serving plate and garnish with parsley. Makes 4 servings

Tony Roma'S Blue Ridge Smokies Sauce

1 cup ketchup
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1/4 cup molasses
1 1/2 teaspoon liquid smoke; very optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs. Makes 3 cups

Tony Roma's Carolina Honey Barbecue Sauce

18 oz. Tony Roma's Original BBQ Sauce
2 1/4 oz. honey
2 1/4 oz. molasses
1/4 cup dark brown sugar

Mix ingredients, whisk until well blended. Put in a small sauce pan and heat on low until sauce turns into a shiny glaze (appx. 15 minutes. Sauce both sides of cooked ribs, put grill on low. Turn ribs every 3-4 minutes. Re-sauce, then serve.

Tony Roma's Baby Back Ribs

4 pounds baby back pork ribs
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 sauce

Combine Ingredients. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes 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 with more sauce.

Tony Roma's Corn Fritter Casserole

2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk. Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. Preheat oven to 350 degrees.

Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.

Tony Roma's Baked Potato Soup

2 medium baked potatoes
3 teaspoons butter
1 cup diced white onions
2 teaspoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half-and-half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped

Melt butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out. Discard skins.

Chop potato flesh into 1/2 inch chunks. Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes. Ladle into bowls, and serve with 1 tablespoon cheese, 1/2 tablespoons bacon bits and 1 teaspoon onion sprinkled on top. Makes 6 servings

The Lady and Sons Chocolate Pound Cake

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve. Makes 12 servings

The Lady and Sons Chocolate Gobs

Cake
2 cups granulated sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa

Filling
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 degrees. In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto wax paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely.

In a medium bowl, cream together sugar, butter, shortening and vanilla extract using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator. Makes 25 servings

The Lady and Sons Tomato Grits

2 cups water
1 1/4 cup milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 teaspoons processed Cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded Cheddar cheese, divided
1 can diced tomatoes and green chiles (suggested: Ro-Tel)

Preheat oven to 350 degrees. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.

Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time. Makes 8 to 10 servings

The Lady and Sons House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix well and store in a shaker.

The Lady and Sons Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the Cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. Makes 6 to 8 servings

The Lady and Sons Stuffed Red Peppers

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House Seasoning
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350 degrees. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Sauté until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. Makes 6 to 8 servings

The Lady and Sons House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix well and store in a shaker.

The Lady and Sons Southern Fried Catfish

8 (5 to 6 ounce) catfish fillets, skin removed
Salt
Old Bay seasoning
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees. Sprinkle both sides of each catfish with salt and Old Bay seasoning.

In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels. Makes 4 servings

The Lady and Sons Pot Roast

1 (3 pound) boneless chuck roast
1 1/2 teaspoons house seasoning
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crockpot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours. Makes 6 servings

The Lady and Sons House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix well and store in a shaker.

The Lady and Sons Pine Bark

35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4 ounce) milk chocolate bars, broken into pieces

Preheat oven to 400 degrees. Line a 15 x 10 x 1-inch jellyroll pan with tin foil. Lightly spray foil with a non-stick cooking spray.

Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes.

Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto wax paper. Allow to cool completely. Makes 35 squares