How to make the fried green beans & dipping sauce from TGI Friday's?!
I was just wondering what the recipe was for the fried green beans and also the cucumber wasabi ranch sauce stuff!. Thanks!Www@FoodAQ@Com
Answers:
Ingredients
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounced fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
Directions
1Combine dip ingredients in blender!. Blend until smooth!.
2Place in bowl; cover and chill till ready to use!. Dip will thicken as it chills!.
3Place beans in the broth!.
4Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process!.
5Mix beaten egg with milk in a shallow bowl!.
6Measure 1 cup of flour into another shallow bowl!.
7Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl!.
8Take a handful of beans out of the water and shake off excess liquid!.
9Coat the beans with the flour, shaking to remove excess flour!.
10Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture!.
11Place the beans on a plate until all are coated!.
12Heat the shortening or oil to 350*F in a heavy skillet(or use deep fryer)!. Use enough to cover the beans, about 1 1/2 inches!.
13Fry until golden brown, about 1 1/2 minutes!.
14Drain on paper towels!.
15To serve, place on a large platter and serve with the wasabi cucumber ranch dip!. Enjoy!Www@FoodAQ@Com
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
Green Beans
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounced fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
Directions
1Combine dip ingredients in blender!. Blend until smooth!.
2Place in bowl; cover and chill till ready to use!. Dip will thicken as it chills!.
3Place beans in the broth!.
4Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process!.
5Mix beaten egg with milk in a shallow bowl!.
6Measure 1 cup of flour into another shallow bowl!.
7Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl!.
8Take a handful of beans out of the water and shake off excess liquid!.
9Coat the beans with the flour, shaking to remove excess flour!.
10Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture!.
11Place the beans on a plate until all are coated!.
12Heat the shortening or oil to 350*F in a heavy skillet(or use deep fryer)!. Use enough to cover the beans, about 1 1/2 inches!.
13Fry until golden brown, about 1 1/2 minutes!.
14Drain on paper towels!.
15To serve, place on a large platter and serve with the wasabi cucumber ranch dip!. Enjoy!Www@FoodAQ@Com
T!.G!.I!. Friday's Sizzling Vegetable Fajitas
8 oz!. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz!. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp!. 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
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!. (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 (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas!.
T!.G!.I!. Friday's Soy Dressing
1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp!. Soy sauce
2 Tbsp!. Green Onion stems
1 Tbsp!. Honey
1/2 Tsp!. 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 Jack Daniels Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 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
Cut about 1/2?inch off of 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° oven for 1 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!.
Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out!. Discard remaining skin and whisk to combine!.
Add remaining ingredients to the pan and stir!.
Let mixture simmer for 40?50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy!. Make sure it doesn't boil over!.
I know this wasn't what you were looking for but maybe it will give you an ideaWww@FoodAQ@Com
8 oz!. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz!. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp!. 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
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!. (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 (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas!.
T!.G!.I!. Friday's Soy Dressing
1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp!. Soy sauce
2 Tbsp!. Green Onion stems
1 Tbsp!. Honey
1/2 Tsp!. 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 Jack Daniels Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 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
Cut about 1/2?inch off of 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° oven for 1 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!.
Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out!. Discard remaining skin and whisk to combine!.
Add remaining ingredients to the pan and stir!.
Let mixture simmer for 40?50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy!. Make sure it doesn't boil over!.
I know this wasn't what you were looking for but maybe it will give you an ideaWww@FoodAQ@Com