T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.

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Loaded Chip Nachos



LOADED CHIP NACHOS
TGI Friday's Copycat Recipe

Serves 4

2 medium potatoes
1/4 teaspoon salt
2 slices bacon
4 wedges The Laughing Cow Light Swiss cheese
2 tablespoons mayonnaise
6 slices jalapeno from a jar, chopped
2 tablespoons chopped scallions

Preheat oven to 450 degrees. Spray 2 baking sheets with nonstick spray.

Cut potatoes into half moon slices about 1/4 inch thick. Lay the slices on the baking sheets, and sprinkle with salt.Bake for 12 minutes. Flip slices, and bake until tender on the inside and slightly crispy on the outside, about 12 more minutes.

Meanwhile, cook bacon until crispy.

To make the cheese sauce, in a microwave-safe bowl, stir cheese wedges until smooth. Add mayo, chopped jalapeno slices, and 3 tbsp. water. Whisk until smooth. Microwave for 45 seconds, or until hot.

To Serve: Transfer the potato slices to a plate, and top with cheese sauce. Chop or crumble bacon, and sprinkle over the sauce. Sprinkle with scallions.

Grilled Vegetable Lasagna



GRILLED VEGETABLE LASAGNA
TGI Friday's Copycat Recipe

1/4 cup sliced eggplant
1/4 cup sliced zucchini
1/4 cup sliced summer squash
1 teaspoon chopped basil
1 teaspoon chopped garlic
1 teaspoon red pepper flakes
2 oz. mozzarella cheese, shredded
1/2 cup garlic herb tomato basil sauce
1 teaspoon salt
1 teaspoon black pepper

Cut vegetables the long way. Sprinkle vegetables with salt and pepper. Grill the vegetables until al dente and cool. 2 minutes for zucchini and squash. 4 -5 minutes for the eggplant.

Preheat oven to 350 degrees. In an oven safe pan, arrange the eggplant slices next to each other. Making sure to try and cover up any possible holes there may be. Top with half of the tomato sauce and 1/2 of the cheese. Repeat this with the zucchini and summer squash. Top with the garlic, basil and red pepper flakes.

Cover with aluminum foil and bake until cheese is melted and the lasagna is heated all the way through (about 35 minutes). Let sit for 5-10 minutes and serve.

Corned Beef and Swiss Pretzel Sliders


PRETZEL BUNS

1 cup warm water (105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
vegetable oil
2  3/4 cups bread flour, plus more for dusting the work surface
1 tablespoon granulated sugar
1 teaspoon kosher salt, plus more for sprinkling
6 cups water
1/4 cup baking soda

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.

Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.

Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.

Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls. Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.

Shakers





Tropical Berry Mojito Shaker
2 oz raspberry rum
½ oz triple sec
6 small sprigs fresh mint
½ small berry
Club or lemon-lime soda.


Blackberry Margarita Shaker 
1 1/4 ounces tequila
3/4 ounce triple sec
2 ounces TGIF Friday's Margarita Rocks Mix
1/2 ounce guava puree
1//4 cup frozen blackberries
Ice
Fruit for garnish
Salt the rim of a tall glass.

Fill the prepared glass with ice, adding the frozen blackberries on top.
Combine the remaining ingredients in a cocktail shaker, shaking well.
Pour the margarita over the ice and blackberries, garnishing with fresh fruit if desired.


Patron Cosmo Rita Shaker 
1 oz Patron Tequila
1/2 oz triple sec
1/2 oz fresh lime juice
1/2 oz cranberry juice

Shake tequila, triple sec, lime and cranberry juice vigorously in a shaker
with ice. Strain into a margarita glass, garnish with a lime wedge on the
rim, and serve.

Margaritas




ULTIMATE MARGARITA
TGI Friday's Copycat Recipe

 1 ¾ ounces silver 100 percent  agave tequila
Add ice cubes to a drink mixer with a strainer. Pour in the silver agave tequila. Add the Triple Sec liqueur. Add the Fresh Sour Rocks mix. Screw the drink mixer lid on tightly and shake for a few seconds. Open the drink mixer and add a splash of beer. Wet a finger and run it around the rim of the serving glass.Turn the serving glass upside down and dip one-third of it in margarita salt. Add a couple of ice cubes to the serving glass. Using the strainer, pour the drink into the serving glass.

3/4 ounces Triple Sec liqueur
3 ¼ ounces fresh Sour Rocks Mix
Margarita salt
Ice cubes
High quality lager beer
1 slice of lime
1 slice of orange

 Skewer the lime orange slices together. Place the fruit on top of the glass as garnish.










ULTIMATE MARGARITA PLATINUM
TGI Friday's Copycat Recipe

1 ½ ounces 1800 Select Silver tequila
3/4 ounce Cointreau liqueur or triple sec orange liqueur
3 ounces margarita mix
1 whole lime
1 whole orange
Ice cubes
1 whole lemon
Margarita salt
Ice cubes

 Fill a drink mixer with ice cubes to reach halfway. Add the 1800 Silver tequila.Add the Cointreau liqueur. Add the margarita mix. Cut the whole lime in half. Set one half aside. Squeeze the other lime half directly into the drink once. Cut the whole orange in half. Reserve one half for another  purpose.
Slice a wedge from the orange half. Squeeze the orange wedge once into the drink. Screw the drink mixer lid on tightly and shake for a few seconds. Wet a finger and run it around the rim of the serving glass.

 Dip the serving glass rim in margarita salt to coat it thoroughly. Use the strainer to pour the mixed drink into the serving glass. Cut a whole lemon in half. Reserve one half for another use.
Squeeze the other lemon half directly into the finished drink. Cut one wedge each from the lime half and the orange half. Skewer both wedges together and place the fruit on top of the drink.
Serve with a straw.



ULTIMATE MANGO MARGARITA (Frozen)
TGI Friday's Copycat Recipe

1½ oz. Jose Cuervo
½ oz. Grand Marnier
½ oz. Cointreau
2 oz. Margarita Mix
2 cups Crushed Ice
Salt Rim
Working
Blender

GLASS
Swirl Martini

GARNISH
Lime Wheel
Long Straw



ULTIMATE POMEGRANTE MARGARITA
TGI Friday's Copycat Recipe

1 ¾ ounces Sauza Gold Tequila
3/4 ounce LeRoux Triple Sec
1 ounce pomegranate juice
2 ounces Margarita mix
1 whole lime
Margarita salt
Ice
Orange wedge

Place the Sauza Gold Tequila, LeRoux Triple Sec, Pomegranate Syrup, and Margarita mix in a drink mixer with a strainer. Cut the lime in half crosswise and squeeze one half twice into the drink mixer.
Put a few ice cubes in the drink mixer and screw the lid on tightly. Shake the drink well to combine the mixture. Wet a finger and run it around the rim of the serving glass.Dip 1/3 of the glass rim in margarita salt to coat it. Use the strainer to pour the drink into the serving glass. Cut a wedge from the lime half.
Skewer the lime wedge and an orange wedge. Serve the drink with a straw and the skewered fruit wedges.



ULTIMATE STRAWBERRY MARGARITA
TGI Friday's Copycat Recipe

2 ounces tequila
1/2 ounce triple sec
1 1/2 ounces fresh lime juice
3/4 ounce simple syrup
2 cups of ice cubes or 1 cup of crushed ice
1/2-3/4 cup fresh strawberries, washed with stems removed
Lime wedge and additional strawberry for garnish


Place the ice in the blender. Add the tequila, triple sec, lime juice, simple syrup, and strawberries to the ice in the blender. Blend until smooth. Coat the rim of a chilled margarita glass with sugar. Pour the blended strawberry margarita into the glass. Garnish the glass with a lime wedge and strawberry.








BLUE CURACAO MARGARITA
TGI Friday's Copycat Recipe


1 1/2 oz tequila
1 oz blue curacao
1 oz fresh lime juice
lime wedge for garnish
salt for rimming

Pour all ingredients in a shaker with ice. Shake and pour into a margarita glass rimmed with salt. Garnish with a lime wedge.