ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: tgi fridays steak on a stick

Misc.
Tgi fridays steak on a stick is steak that is on a stick, and is marinated in some sort of sauce. I would like to know what they marinate it in. Thanks
MsgID: 149742
Shared by: Brooke Mulkey Kentucky
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: tgi fridays steak on a stick
  Brooke Mulkey Kentucky
2 Recipe: TGIF Steak on a stick
  Jack, NC
ADVERTISEMENT
Random Recipes
  • Chocolate Fudge (Martha Stewart)
  • CHOCOLATE FUDGE 1 tablespoon cold unsalted butter, plus more for pan 1 1/2 cups heavy cream 3 cups sugar 3 ounces best-quality unsweetened chocolate, finely chopped 1/4 cup light corn syrup 1/4 teaspoon salt B...
  • Crockpot Meatloaf (using canned whole tomatoes, 1970's)
  • CROCKPOT MEATLOAF 1/2 cup whole milk 2 white bread slices 1 1/2 pounds ground beef 2 eggs 1 small onion 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 teaspoon dry mustard 1 (12 ounce) can whole tomatoes, dra...
  • Moorish Pork Kabobs (Pinchos Morunos)
  • MOORISH PORK KABOBS (PINCHOS MORUNOS) Pincho, or pinchito, the diminutive, translates as "little thorn" or "little pointed stick," so pincho moruno roughly means Moorish mouthfuls impaled on a thorn or skewer. Of cou...
  • Mint Sauce with New Potatoes
  • MINT SAUCE WITH NEW POTATOES 1 1/2 cups heavy (whipping) cream 2 tablespoons chopped mint 16 new potatoes salt and ground white pepper (to taste) Put the cream and mint leaves into a small HEAVY pan and simmer until...
  • Thick Whip Cream
  • To get thick whip cream, you must make it yourself, either - - by whipping with a mixer to consistency you like, or - buy a whip bottle like Border's uses. It uses CO2 cartridges, and is super simple. Fill with crea...
ADVERTISEMENT
  • Swiss Chard and Spinach with Chickpeas and Feta Cheese
  • SWISS CHARD AND SPINACH WITH CHICKPEAS AND FETA CHEESE 4 tablespoons extra-virgin olive oil, divided use 10 ounces Swiss chard leaves, heavy stems removed, washed well and roughly chopped 1 pound spinach, heavy stems ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: tgi fridays steak on a stick
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!