Tsr Version Of Hardees French Fries By Todd Wilbur Food

TSR VERSION OF BOSTON MARKET BUTTERNUT SQUASH BY TODD WILBUR

Steps:

• Cut squash into quarters and remove the seeds and skin. Cut squash into 1 inch pieces, then place on steamer rack in a large saucepan over boiling water and cover. Steam for 30 minutes or until tender.
• When squash is done, mash with potato masher until smooth in a large bowl. Add remaining ingredients and continue mashing.
• Let squash rest for at least 10 minutes to let flavors develop.
• Can be reheated in microwave before serving, if necessary.

TSR VERSION OF STARBUCKS PEPPERMINT BROWNIE BY TODD WILBUR

Steps:

• Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.
• Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.
• Pour into prepared pan. Bake according to package directions. Let cool.
• Beat together cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.
• Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
• Spread chocolate frosting over the white frosting on the brownies.
• Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.

TSR VERSION OF OLIVE GARDEN TOASTED RAVIOLI BY TODD WILBUR

Steps:

• Preheat the oil in your deep fryer to 325 degrees.
• Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.
• Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.
• When the ravioli has rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the ravioli in batches so they aren't too crowded. Fry the breaded ravioli for 1-2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
• When all the raviolis are cooked, arrange them on a serving plate and sprinkle Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.

TSR VERSION OF POPEYE'S FRIED CHICKEN BY TODD WILBUR

Steps:

• Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
• In a large bowl, combine flour, salt, peppers, and paprika.
• Break the eggs into a separate bowl and beat until blended.
• Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
• Dip each piece of chicken into the egg, then coat generously with the flour mixture.
• Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
• To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
• Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
• As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

TSR VERSION OF OLIVE GARDEN TIRAMISU BY TODD WILBUR

Steps:

• Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.
• Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.
• Stir the mixture often for 8 to 10 minutes or until the mixture thickens.
• Remove the bowl from the heat, and to it add the 2 cups of mascarpone cheese and the vanilla.
• Whisk the cheese until it smooths out.
• In a separate bowl, whip the cream with an electric mixer until thick.
• Slowly fold the whipped cream into the mascarpone mixture until it's completely incorporated, but don't over mix or it will lose its fluff and flatten out.
• Combine the espresso and Kahlua in a large, shallow bowl.
• One-by-one, quickly dip each ladyfinger in the espresso.
• The ladyfinger will soak up the espresso like a sponge, so dip quickly.
• Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan.
• Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
• Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.
• Put two t. of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
• Cover and chill for several hours.
• To serve, slice the dessert twice across and down creating 9 even portions.