Tgi Fridays Orange Cream Recipes

Steps:

• Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.
• Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
• Serve on a bed of mixed greens, topped by sliced grilled chicken breasts. Enjoy!

Steps:

• Pour all ingredients into a Blender. Blend well at High speed.
• Pour drink into a Collins glass and.
• garnish with a Pineapple Slice and a Maraschino Cherry.

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Steps:

• Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
• As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
• When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
• With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
• Brush the entire surface of each potato skin, inside and outside, with the melted butter.
• Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
• Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
• Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
• Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.