Copycat TGI Friday’s Soy Dressing Recipe

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 dressing refrigerated and covered to use within a few weeks.
Shake before using.

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CopyCat Little Debbie Bars

1 box devil’s food cake mix with pudding

Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla

Frosting:
1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil’s food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Serves 6-8

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Copycat Hard Rock Cafe Shrimp Fajitas Appetizer Recipe

Mmmm, I love fajitas, almost as much as I love my husband! Then put shellfish into the mix, I am in love!!!

Ingredients

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

Directions

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat.Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4.Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.

Serves 4

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