T.G.I. Friday's Roast Vegetables
Restautant Copycat Recipes
Vegetables:
-1 pound baby carrots
-8 ounces mushrooms
-1/4 cup olive oil
-1 Tbsp Kosher salt
-2 Tbsp. chopped fresh garlic
-2 tsp chopped fresh rosemary
-1 tsp 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).
\Provided by:America'a Secret Recipe
T.G.I. FRIDAY'S Vegetable Grill
Restaurant Copycat Recipes
Ingredients
-Portabella Mushroom
-Remove stem from mushroom and discard.
-Rinse mushroom with cold water.
-Add your favorite vinaigrette dressing - just enough to fill the bottom of
the mushroom cap; marinate for one hour.
-Place mushroom on grill, cap side up.
-Grill until tender.
Skewers
-Red Peppers - wash and dry, cut into large squares.
-Zucchini - wash and dry, cut into large round slices, about 3/4" thick.
-Summer Squash - wash and dry, cut into large round slices, about 3/4" thick.
-Roma Tomato - wash and dry, remove core and discard, cut in 1/2" w edges.
-Use bamboo or wood skewers - soak in water for 30 minutes before use so skewers do not burn on the grill or splinter.
-Assemble skewers in color array such as - red pepper, zucchini, roma tomato, squash. When assembling place vegetable flat on cutting board and insert skewer through skin side and out through skin side for a flat, long skewer of fresh vegetables.
-Grill until vegetables are just tender and slightly crunchy.
Pasta
-Cook your favorite thin, long pasta, such as spaghetti, in salted boiling water and place in a dish.
Serve.
Provided by: America's Secret Recipes
Ingredients:
1 head of Garlic
1 tablespoon Olive Oil
3/4 cup Water
1 cup Pineapple Juice
1/4 cup Teriyaki Sauce
1 tablespoon Soy Sauce
1 1/4 cups Dark Brown Sugar
3 tablespoons Lemon Juice
3 tablespoons minced White Onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed Pineapple
1/4 teaspoon cayenne pepper
PreparationRoast Garlic Preparation
- Cut about 1/2 inch off of the top of the Garlic and then cut the roots off so it will set flat.
- Remove most of the papery skin from the Garlic but leave enough so it will stay together.
- Put garlic into a small baking pan and drizzle with the Olive Oil.
- Cover with lid
- Mix and let simmer
- Bake at 325 for 1 hour.
- Remove and cool.
Preparation
- Combine Water, Pineapple Juice, Teriyaki Sauce, Soy Sauce and Brown Sugar in a medium saucepan.
- Simmer over medium/high heat, stirring occasionally until mixture boils.
- Reduce heat until mixture is just simmering.
- Add Roasted Garlic
1. Squeeze the sides of the head of garlic until the garlic is squeezed out (it should be the consistency of butter). Measure 2 teaspoons.
2. Whisk into saucepan.
Stir all ingredients together and stir
3. Let the mixture simmer for 40-50 minutes or until sauce is reduced by about 1/2. It should be thick and syrupy.
Note: sugar-based sauce if grilled apply sauce approxiately 10 minutes after meal completely cooked or sugar base sauce will burn.
Provided America's Secret Recipes
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