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T.G.I. Fridays® Strawberry Fields Salad / Pecan-Crusted Chicken Salad

Posted By: Sherry
Date: Wednesday, March 23, 2005 at 2:07 a.m.

T.G.I. Fridays® Pecan-Crusted Chicken Salad

Ingredients
Chicken
4 four-oz. Chicken breasts
3 cups chopped pecans
2-cup flour
3 large eggs
1 oz. Milk

Glazed pecans
1 cup chopped pecans
¼ cup dark brown sugar
1 tbsp. Water

Salad
1 head romaine lettuce
¼ cup balsamic vinaigrette dressing
1 can mandarin oranges
½ cup craisins

Preparation
Chicken breasts
Mix 2 cups pecans with 1-cup flour and pulsate in cuisenaire 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.
Sauté chicken breasts in vegetable oil over medium heat until browned on both sides.
Bake chicken breasts in oven at 350° 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
Bleu cheese crumbles
Top with sliced chicken

Yield: 2 salads
============================================
T.G.I. Fridays® Strawberry Fields Salad

Ingredients
Salad
1 head of red leaf lettuce
1 head of romaine lettuce
6 oz. Balsamic vinaigrette dressing
2 oz. Shredded Parmesan cheese
Cracked pepper to taste

Glazed pecans
1 cup chopped pecans
¼ cup dark brown sugar
1 tbsp. Water

Strawberry glaze
12 strawberries
¼ cup balsamic vinegar
¼ cup sugar
2 tbsp. Water
Preparation

Mix chopped pecans with brown sugar and water and heat, set aside
Slice strawberries into ¼ -inch slices and mix
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

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Black Bottom Pie

My grandmother made the best black-bottom pie but she never wrote down her recipe. This recipe very closely resembles the taste and look of it. Adapted from Southern Living. 2 hour, 30 minute chill time.

2 tablespoons water
2 tablespoons rum
1 envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup semisweet chocolate morsels
2 cups whipping cream
3 tablespoons powdered sugar
Gingersnap crust
1 1/2 cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup melted butter or margarine, melted

6 servings Change size or US/metric
Change to: servings US Metric

2 hours 15 minutes 2 hrs prep

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