T.G.I. Fridays Nine Layer Dip Recipe - This is a Mexican dip loaded with flavor. It is not on the menu anymore, so the only way you can have it is to make it at
home.
SERVES 3-4
Ingredients:
2 strips of diced bacon
1 (16-ounce) can of plain refried beans
1 (1.25-ounce) package of taco seasoning
½ cup sour cream
¾ cup shredded Cheddar cheese
¾ cup guacamole
1/3 cup diced tomatoes
2 tablespoons finely sliced green onions
2 tablespoons sliced black olives
Method:
Fry bacon in a skillet until done. Add refried beans and cook with the bacon and drippings.
Stir frequently and cook on low for 15 minutes.
Mix taco seasoning with sour cream and set aside.
Place the refried beans on a platter and spread 1″ thick. Top the beans with ½ cup of cheese. The next layer is ½ cup of the sour cream mixture. Top with ¾ cup guacamole.
Top with the diced tomatoes, onions, and black olives and garnish with ¼ cup of cheese.
Sunday, February 2, 2014
T.G.I. Fridays Baked Potato Skins
T.G.I. Fridays Baked Potato Skins Recipe - This is another often-duplicated restaurant recipe and a great way to use leftover baked potatoes.
SERVES 5
Ingredients:
10 baked potato halves
1 tablespoon melted butter
Seasoned salt, to taste
¾ cup shredded Cheddar cheese
5 strips of cooked and crumbled bacon
1 green onion, diced
Method:
Preheat oven to 375°F.
Remove as much of the potato flesh as you can, leaving only the skins.
Brush potato shells with butter and season with salt. Bake for 15–20 minutes, until crisp.
Remove and sprinkle with cheese, bacon, and onion. Place back in the oven for 6–8 minutes, until the cheese has melted.
Serve with sour cream or ranch dressing.
Potato Skins History:
T.G.I. Friday's has a long history of innovation in the restaurant industry. They have been credited with naming the happy hour, inventing Long Island Iced Tea, and creating loaded potato skins.
SERVES 5
Ingredients:
10 baked potato halves
1 tablespoon melted butter
Seasoned salt, to taste
¾ cup shredded Cheddar cheese
5 strips of cooked and crumbled bacon
1 green onion, diced
Method:
Preheat oven to 375°F.
Remove as much of the potato flesh as you can, leaving only the skins.
Brush potato shells with butter and season with salt. Bake for 15–20 minutes, until crisp.
Remove and sprinkle with cheese, bacon, and onion. Place back in the oven for 6–8 minutes, until the cheese has melted.
Serve with sour cream or ranch dressing.
Potato Skins History:
T.G.I. Friday's has a long history of innovation in the restaurant industry. They have been credited with naming the happy hour, inventing Long Island Iced Tea, and creating loaded potato skins.
Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits Recipe - Everyone's favorite cheese biscuit at Red Lobster is so easy to make that you will serve them all the time.
SERVES 6-8
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded Cheddar cheese
½ cup melted butter
¼ teaspoon garlic powder
Method:
Preheat oven to 450°F.
In a large bowl, mix baking mix, milk, and cheese until a soft dough forms.
Drop by the spoonful onto an ungreased cooking sheet.
Bake for 8–10 minutes, or until golden brown.
Mix the butter and garlic powder.
Brush the butter mixture over warm biscuits before removing from cookie sheet.
SERVES 6-8
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup shredded Cheddar cheese
½ cup melted butter
¼ teaspoon garlic powder
Method:
Preheat oven to 450°F.
In a large bowl, mix baking mix, milk, and cheese until a soft dough forms.
Drop by the spoonful onto an ungreased cooking sheet.
Bake for 8–10 minutes, or until golden brown.
Mix the butter and garlic powder.
Brush the butter mixture over warm biscuits before removing from cookie sheet.
Outback Steakhouse Creole Marmalade Dipping Sauce
Outback Steakhouse Creole Marmalade Dipping Sauce Recipe - This sweet and tangy dipping sauce is the perfect accompaniment to the Coconut Shrimp recipe and is what makes this dish quite unique.
YIELDS ½ CUP
Ingredients:
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste
Method:
Combine all the ingredients in a small bowl.
Chill in the refrigerator for at least 30 minutes before serving.
YIELDS ½ CUP
Ingredients:
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste
Method:
Combine all the ingredients in a small bowl.
Chill in the refrigerator for at least 30 minutes before serving.
Outback Steakhouse Coconut Shrimp
Outback Steakhouse Coconut Shrimp Recipe - Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster also has a version using coconut rum.
SERVES 2
Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer
Method:
Peel and devein the shrimp. Leave the tails on.
In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.
Preheat oil in a skillet or deep fryer to 350°F.
Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.
SERVES 2
Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer
Method:
Peel and devein the shrimp. Leave the tails on.
In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.
Preheat oil in a skillet or deep fryer to 350°F.
Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.
Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.
Outback Steakhouse Bloomin Onion Dipping Sauce
Outback Steakhouse Bloomin Onion Dipping Sauce Recipe - This creamy and delicious sauce is the perfect companion for the blooming onion. One thing is for sure, everyone will wonder how you made this sauce.
YIELDS ½ CUP
Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
Method:
Mix all the ingredients in a small bowl with a lid.
Chill for at least 30 minutes in the refrigerator before serving.
YIELDS ½ CUP
Ingredients:
½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
Method:
Mix all the ingredients in a small bowl with a lid.
Chill for at least 30 minutes in the refrigerator before serving.
Outback Steakhouse Bloomin Onion
Outback Steakhouse Bloomin Onion Recipe - The blooming onion from Outback may be one of the most popular appetizers in America; millions are sold every year. Now you can make these at home in no time at all.
SERVES 4
Ingredients:
Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
¼ teaspoon cayenne pepper
Batter:
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
1 Vidalia or Texas sweet onion
Method:
Preheat oil in a deep fryer to 375°F.
In a shallow bowl, combine all seasoned flour ingredients. Prepare the batter: mix cornstarch, flour, and seasonings until well blended. Add the beer and mix well.
Cut about ¾" off top of onion and peel. Cut 12–16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion.
Dip prepared onion in seasoned flour and remove the excess by shaking. Separate the petals and dip into the batter to coat thoroughly.
Gently place in the fryer basket and deep-fry 1½ minutes. Turn the onion over and fry an additional 1½ minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.
Blooming Onion History
Outback Steakhouse was the first national restaurant chain to serve the blooming onion when it opened back in 1988. Lone-star Steakhouse currently has it on the menu and Applebee's carried the appetizer in the past as the Awesome Blossom.
SERVES 4
Ingredients:
Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
½ teaspoon pepper
¼ teaspoon cayenne pepper
Batter:
1/3 cup cornstarch
1½ cups flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
1 Vidalia or Texas sweet onion
Method:
Preheat oil in a deep fryer to 375°F.
In a shallow bowl, combine all seasoned flour ingredients. Prepare the batter: mix cornstarch, flour, and seasonings until well blended. Add the beer and mix well.
Cut about ¾" off top of onion and peel. Cut 12–16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion.
Dip prepared onion in seasoned flour and remove the excess by shaking. Separate the petals and dip into the batter to coat thoroughly.
Gently place in the fryer basket and deep-fry 1½ minutes. Turn the onion over and fry an additional 1½ minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with a circular cutter or apple corer.
Blooming Onion History
Outback Steakhouse was the first national restaurant chain to serve the blooming onion when it opened back in 1988. Lone-star Steakhouse currently has it on the menu and Applebee's carried the appetizer in the past as the Awesome Blossom.
Subscribe to:
Posts (Atom)