Taco Bell Enchirito

Source: maladidaho.org

1 pound ground beef
1/4 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon dried minced onion
1 (30 ounce) can refried beans
1/4 cup diced onion
1 can La Victoria enchilada sauce
2 1/2 cups shredded Cheddar cheese
1 (2 ounce) can sliced black olives
1 package (10-12 inch) flour tortillas

Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into pea-sized pieces. Add the salt, chili powder and minced onion.

With a mixer or potato masher, beat the refried beans until smooth. Heat beans in small saucepan or in microwave.

Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave. Heat on HIGH for 40 seconds or warm individually in skillet for 2 to 3 minutes per side.

Spoon 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon diced fresh onion. Add 1/3 cup refried beans. Fold sides of each tortilla over the beans. Place the tortilla onto a plate. Spoon 3 tablespoons enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

Taco Bell Cinnamon Twists (Angel Wings)

5 large eggs yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour

Combine all, adding each ingredient as listed, and enough flour so that the dough is no longer sticky, but still very soft. Using a floured working surface, roll small portions of dough at a time to paper-thin. Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.

In a deep, heavy saucepan, bring oil (at least 3 inches deep) to 400 degrees F. Before dropping dough into oil, make a 1-inch slit down center of each and draw the opposite ends of the strip through the slit. They’ll fall to the bottom but will surface as they brown (about 2 minutes). Lift out with tongs and drop into large grocery bag containing about 16 ounces of confectioners’ sugar.

NOTE: A former employee of Taco Bell tells me that they simply deep fried spiral noodles, then shook them in a cinnamon sugar mixture. They puff up while they’re cooking.

TGI Friday’s Original Jack Daniel’s Sauce

Posted by LladyRusty at recipegoldmine.com

Source: Posted by Jan Tuesday, 8 August 2000, at 2:49 p.m.

A local show recently had a chef on from TGIF’s and he gave the following recipe for the glaze/sauce. Courtesy of TGI Friday’s, Inc.

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

TGI Friday’s Sizzling Chicken and Cheese

Posted by GayleL at recipegoldmine.com 9:41:13pm 5/30/03

Source: newschannel5.com – Jennifer Saari, TGI Friday?s

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 saut? 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."

TGI Friday’s Pecan-Crusted Chicken Salad

Posted by GayleL at recipegoldmine.com 5:47:43pm 6/16/03

Source: wtvt.com

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. Saut? chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350 degrees F 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.

Yield: 2 salads

Tequila Grill Sonoran Shrimp

Source: Tequila Grill, Phoenix, Arizona – azfamily.com

5 (8-12 count) shrimp
1 ounce shallots, chopped
1/2 ounce garlic, chopped
2 ancho chiles, chopped
1 teaspoon salt and pepper
3 ounces white wine
1 lime, juiced
3 ounces garlic butter
2 ounces baby spinach, wilted
Oil for stir-frying

Heat oil over medium heat. Add shrimp; cook on one side for 1 minute, then turn. Add shallots, garlic and ancho chiles; cook 1 minute. Add salt and pepper.

Deglaze pan with white wine and lime juice. Let liquid slightly reduce. Remove pan from heat. Add butter; swirl until melted. Add spinach; toss. Serve immediately.

TGI Friday’s Strawberry Fields Salad

Posted by GayleL at recipegoldmine.com 5:50:40pm 6/16/03

Source: wtvt.com

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.

Yield: 2 salads