T.G.I. Friday's® Pot Stickers

Dough:

2 1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil

Filling:

1 pound ground pork
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Pinch of sugar
Salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced

Dipping Sauce:

1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.

Combine the filling ingredients. Combine the dipping sauce ingredients.

Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.

To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.

T.G.I. Friday's® Fire Bites

26 ounces sliced jalapenos peppers (not pickled, those used for nachos)
2 2/3 cups crackers, crumbs
2 cups flour
2 eggs
1/2 cup water
vegetable oil (for your favorite deep frying system)


Drain jalapeño peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degrees that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.

Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.

Peppers are served with your favorite Con Queso Dip on the side.

T.G.I. Friday's® Baked Potato Skins

5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded

Heat oven to 375°F.

Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with Sour Cream

T.G.I. Friday's® Chicken Wings

15 fresh chicken wings (about 3 pounds)
cherry tomatoes, as garnish
carrot, cut in sticks,as garnish
celery, cut in sticks,as garnish
blue cheese dressing, for dipping

Sauce

1/4 cup ketchup
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
2 teaspoons garlic salt

Line a large broiler pan with a rack with foil in the bottom to catch drippings.

Set oven rack to 3-4" from the heat source and turn on your broiler.

Cut each wing into three pieces- a mini drummette, a bent wing portion, and a pointy wing tip- discard the wing tips.

Combine sauce ingredients in a large bowl, then dump in chicken and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl.

Broil for 12 minutes, then turn over the chicken and brush with reserved sauce. Broil another 8-10 minutes or until chicken is browned and cooked through.

Set cooked chicken in a mound on a platter. Surround the chicken with carrot sticks, celery sticks, cherry tomatoes, and a small dish of blue cheese dressing on the side.

T.G.I. Friday's® Black Eyed Pea & Corn Salsa

Vegetable Mixture

2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell pepper
1/3 cup diced white onion
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapenos pepper

Dressing
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

Open the black eyed peas and pour into a colander in the sink. Rinse with cold water until free from brine. Leave in colander to completely dry.

Place remaining vegetables and herbs in a mixing bowl. Add black eyed peas and corn and mix gently.

To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.

Pour dressing over mixture and stir with a rubber spatula. Store Salsa in a covered container. Refrigerate and serve chilled.

*Note: Can be prepared 1 day in advance.