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Post by NancyRogers on Nov 16, 2002 19:15:42 GMT -6
The original message was removed because it included a poll.
Cranberry Butter
Introduction: This is a nice flavored butter to serve anytime. Really good on roll or muffins. Ingredients: 1 (16 oz.) can whole berry cranberry sauce 2 cups butter or margarine softened 1 Tbls. grated orange peel DirectionsCombine all ingredients in a large mixing bowl, beat on high speed for 2 minutes or until creamy. Spoon into a crock or dish and refrigerate. Makes 3 1/2 cups. ------------------------------------------------------------------------ Honey Cranberry Butter 1 cup butter or margarine 1/4 cup chopped fresh cranberries 1/4 cup honey 1/4 cup prepared cranberry sauce 2 Tbsp ground walnuts 1 Tbsp. milk 2 tsp grated orange peel
Whip butter until pale yellow. Add cranberries, honey, cranberry sauce, walnuts, milk and orange peel. whip until light pink in color. Frozen cranberries may be used in place of fresh. Chop before thawing.
--------------------------------------------------------------------- Cranberry Butter
1 pound Butter, softened 1/2 pound cranberries, grated or chopped 1/2 cup honey 1/4 cup packed brown sugar 2 tablespoons Buttermilk to taste grated rind of 1 orange to taste grated rind of 1 lemon
Combine all ingredients until well blended. Refrigerate until ready to serve. Makes about 6 cups.
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Post by NancyRogers on Oct 6, 2002 20:45:23 GMT -6
Posted by Irefailte Vanilla Bean Cheesecake « Thread started on: Today at 8:22pm »<br>Does anyone have the recipe for Vanilla Beach Cheesecake that is served at TGI Fridays?
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Post by NancyRogers on Oct 6, 2002 17:00:51 GMT -6
Posted by Chris
Hi! I would like to find TGI Friday's Burgundy Mushroom Sauce recipe. Does anyone out there have it? I also asked a couple of weeks ago if anyone has Macaroni Grill's Chicken Marsala. I really would like to find both of these and try them! Thanks for all your help!
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Post by NancyRogers on Sept 24, 2002 7:10:27 GMT -6
Potato Soup « Thread started on: Sep 23rd, 2002, 11:16am » <br>By Hoosiergirl
Re-posted ti the TGIF section
Had the best potato soup at Friday's last night. Does anyone have the recipe for this. I can't wait to have some more!!! Thanks.
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Post by NancyRogers on Sept 13, 2002 18:20:14 GMT -6
Looking for a dessert Ryans serves Post by maejul on Sep 4th, 2002, 3:04pm
I'm looking for a dessert recipe from Ryans. It has oreo cookies and I think whipped topping.
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Post by NancyRogers on Sept 13, 2002 18:19:15 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by NancyRogers on Jan 17, 2003 19:32:07 GMT -6
Cracker Barrel Vegetable Soup Post by slindsey on Today at 01:50am
I would like to know if anyone knows the recipe for the Cracker Barrel Vegetable Soup. If so, could you share it with me. Thanks
Moved to Cracker Barrel section
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Post by NancyRogers on Sept 13, 2002 18:12:56 GMT -6
Here are two replies that were moved under Cracker Barrel
Looking for Cracker Barrel Chocolate Cobbler recip Post by grannyjotx on Sep 5th, 2002, 09:25am
On a trip to Florida recently to visit the grandsons I had Chocolate cobbler at the Cracker Barrel. It was wonderful and I would love to learn to fix it myself. Does anyone have an idea how this is made?
Re: Looking for Cracker Barrel Chocolate Cobbler r Post by marlaoh on Sep 5th, 2002, 09:49am
This is all I could find for you
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 C. flour 1/2 C. sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 C. butter 1 (6 oz.) pkg. Nestle's semisweet chocolate morsels 1/4 C. milk 1 egg 1 (21 oz.) can cherry pie filling 1/2 C. nuts, finely chopped
Preheat oven to 350ºF.<br>In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350ºF for 40 - 45 minutes. Serve warm with heavy cream. Makes 6 servings.
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Post by NancyRogers on Jan 17, 2003 19:33:41 GMT -6
WENDY'S CHILI Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:54pm
1 1/2 lb. ground beef (small grind) 2 tsp. vegetable oil 1 can onion soup 2 tsp. chili powder 2 tsp. ground cumin 1/2 tsp. pepper 2 tsp. cocoa powder 2 cans kidney beans, undrained 6 tsp. tomato paste 15 tsp. tomato sauce 2 tsp. brown sugar 1 tsp. vinegar 6 C. V8 juice
Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked beef into a blender and process on high speed. Place with unblended beef into 2 1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended.
Moved to Wendy's Copycat Section
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Post by NancyRogers on Jan 17, 2003 19:36:55 GMT -6
GOLDEN CORRAL CRAB SALAD Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:50pm
1 pkg. imitation crabmeat, flaked 2 to 3 stalks celery, diced 1 small bunch scallions, chopped 2 C. ranch dressing
Combine all ingredients and chill before serving.
Moved to Golden Corral Copycat Recipes
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Post by NancyRogers on Sept 13, 2002 18:18:05 GMT -6
Looking for Golden Corral recipe Post by maejul on Sep 4th, 2002, 3:06pm
I'm looking for a recipe for Bourbon Street Chicken that Golden Corral serves.
Re: Looking for Golden Corral recipe Post by kclouser on Sep 7th, 2002, 7:48pm
Bourbon Chicken A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Makes 4 servings.
4 chicken breasts 1 teaspoon ground ginger 4 ounces soy sauce 2 tablespoons dried minced onion 1/2 cup packed brown sugar 3/8 cup bourbon 1/2 teaspoon garlic powder
Directions 1 Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken.
Re: Looking for Golden Corral recipe Post by maejul on Sep 8th, 2002, 5:08pm
Thanks kclouser. I can't wait to make it at home.
Re: Looking for Golden Corral recipe Post by Chris on Sep 8th, 2002, 7:48pm
Hi maejul,
I just emailed Golden Corral to see if they share their recipes as ALL other big name restaurants do. hehehe Anyway, they should answer me soon. I couldn't find your recipe on any of the copycat sites. We shall see! I will sent you the url as soon as I find out!
Re: Looking for Golden Corral recipe Post by maejul on Sep 9th, 2002, 11:52am
Thanks Chris. I look forward to getting the url.
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Post by NancyRogers on Sept 13, 2002 18:16:07 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by NancyRogers on Jan 17, 2003 19:45:28 GMT -6
ISO Hooter's Recipe Post by Chris on Nov 15th, 2002, 08:20am
Help! Has anyone seen or have Hooters' clone for their Philly Cheese Sandwich? I just had one recently in Las Cruces, NM and it was so good!!!!!! I would like to make it at home. My husband also likes this type of sandwich. Thanks!
ISO Hooter's Recipe Post by april on Dec 12th, 2002, 2:22pm
I belive I might know what you are talking about. they had the best.
I was from Albuquerque NM and my husband and I use to go out and eat twice a week with friends. a freind of ours took us their once (Hooters) and the Philly Cheese Sandwich looked Very Good
I would like to get the recipe to.
Good luck on finding it I will see what I can find on it.
ISO Hooter's Recipe Post by Chris on Dec 15th, 2002, 09:23am
Hi April, Look under sandwiches. I posted a similar request in that area for good philly cheese steak sandwiches and got a few good ideas! Haven't tried them yet, but will soon!!!! Too much to do for the holidays now.
Chris Re: ISO Hooter's Recipe Post by april on Dec 16th, 2002, 12:05pm
Chris
Thanks Much I'll Check it out
Moved to Hooter's Section
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Post by NancyRogers on Jan 17, 2003 19:35:13 GMT -6
HOOTER’S BUFFALO WINGS Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:53pm
Vegetable oil (for frying) 4 T. butter 1/4 C. Crystal Louisiana Hot Sauce Dash of ground pepper Dash of garlic powder 1/2 C. all-purpose flour 1/4 tsp. paprika 1/4 tsp. cayenne pepper 1/4 tsp. salt 10 chicken wings, cut into thirds and wing tips discarded (defrosted and dried if frozen) Bleu cheese dressing Celery sticks
Pour 2 inches of oil into deep fryer and heat to 375ºF.<br> In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.
In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .
Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper lined plate or tray. Refrigerate at least 1 hour to help set coating.
Preheat oven to 400ºF.<br> Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.
Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.
Serve wings with celery sticks and bleu cheese dressing on the side.
Moved to Hooter's Copycat Section
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Post by NancyRogers on Jan 17, 2003 19:46:42 GMT -6
Olive Garden’s Pork Filettino Post by marlaoh on Dec 16th, 2002, 10:27am
Olive Garden’s Pork Filettino
4 pork tenderloins 8 tablespoons extra-virgin olive oil 4 tablespoons fresh garlic, minced 4 tablespoons fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package or jar of prepared veal demi-glace
Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours. Cook on a hot grill until internal temperature reaches 165 F. Heat demi-glace and pour over pork. Garnish with fresh rosemary. Serve with Olive Garden’s oven-roasted potatoes.
Yield: Serves 4
Moved to Olive Garden Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 19:48:58 GMT -6
BENNIGAN'S BROCCOLI BITES Post by marlaoh on Dec 13th, 2002, 08:08am
BENNIGAN'S BROCCOLI BITES
3 eggs 6 oz. shredded Monterey jack cheese 6 oz. shredded Colby cheese 1 (16 oz.) box frozen chopped broccoli, thawed, drained and dried 2 1/2 oz. bacon pieces 1/2 oz. diced yellow onion 1 oz. all-purpose flour Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mixture, making preparation much easier.
Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about a 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.
Moved to Bennigan's Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 19:51:23 GMT -6
Bob Evan's Cheddar Baked Potato Soup Post by spice on Nov 7th, 2002, 10:38pm
1 can Campbell's Cheddar Cheese Soup 1 can chicken broth 1 lb. grated cheddar cheese 4 cups whole milk 1 soup can whole milk 2 tbs. butter 2 tbs. cornstarch 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 7 medium potatoes, diced 1 inch and boiled
Add soup, 1/2 can broth, 1 can milk, stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.
For best results, let cool then reheat
To serve top with chives and bacon bits. Servings:4
Moved to Bob Evan's Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 19:55:35 GMT -6
50'S PRIMETIME CAFE POT ROAST Post by marlaoh on Dec 26th, 2002, 11:04am
5 lb. top or bottom round roast 1 1/2 C. dry red wine 1 onion, diced 2 carrots, peeled and diced 2 cloves garlic, minced 1 stalk celery, diced Salt and pepper to taste 6 C. beef bouillon 1/4 C. olive oil
Preheat oven to 350 degrees F.
Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Bake for 30 to 45 minutes per pound. Remove from oven and let rest for 15 minutes.
Serve with your favorite starch and enjoy.
Moved to Other Recipes
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Post by NancyRogers on Jan 17, 2003 19:42:02 GMT -6
Wilton Stabilized Whipped Cream Post by Baking_Bud on Dec 29th, 2002, 9:45pm
Wilton Stabilized Whipped Cream
1 Teaspoon unflavored gelatin 4 Teaspoons cold water 1 Cup heavy whipping cream -- (chilled) 1/4 Cup confectioners' sugar 1/2 Teaspoon clear vanilla -- * See Note
* (if you don't have it, use regular, but your frosting will not be as white).
Combine gelatin and cold water in a small saucepan. Let stand untol thick. Place over LOW heat, stirring constantly until gelatin dissolves (about 3 minutes). Remove from heat and cool slightly.
Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Moved to BrandName section
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Post by NancyRogers on Jan 17, 2003 19:41:01 GMT -6
A & W ROOT BEER Post by chief_cook or Sweetpea_mama on Dec 29th, 2002, 6:33pm
3/4 C. granulated sugar 3/4 C. hot water 1/2 tsp. plus 1/8 tsp. root beer concentrate 1 liter cold seltzer water
Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine the root beer mixture with the cold seltzer water. Serve in a heavy clear glass mug which has been kept in the freezer. Drink immediately or store in the refrigerator in a tightly covered container.
Moved to Name Brand Section
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Post by NancyRogers on Jan 17, 2003 19:56:48 GMT -6
CHURCH'S FRIED CHICKEN Post by marlaoh on Nov 15th, 2002, 07:43am
1 T. sugar 1 1/2 C. self-rising flour 1/2 C. cornstarch 3 tsp. seasoned salt 2 tsp. paprika 1/2 tsp. baking soda 1/2 C. biscuit mix 1 envelope Italian dressing mix 1 envelope onion soup mix 2 eggs, mixed with 1/4 C. cold water 1 C. corn oil
Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months.
To use: Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed 9 x 13 x 2-inch pan. Cover pan with foil, sealing it on only 3 sides of pan. Bake 350 degrees F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4.
Moved to Church's Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 19:59:55 GMT -6
A & W Coney Sauce for Judy in FL Post by Chris on Nov 7th, 2002, 09:47am
A&W Coney Island and Chili Dog Sauces
A&W Chili Dog Sauce
2 cups finely chopped onion 3 lbs. ground beef 1 cup vinegar 2 cups sugar 2 tbs. salt 4 tbs. celery seed 1 6-oz. can tomato puree 4 tbs. chili powder 1 tbs. pepper
Saute onion and brown the hamburger. Add remaining ingredients and simmer, stirring often, until desired consistency. (The simmering step can also be done in a crock pot on low.) Makes 20 cups.
A&W Coney Island Sauce
5 lbs. hamburger 2 small onions, finely chopped 64-oz. can Hunt's tomato paste 64-oz. can tomato puree 1 1/2 cups sugar 1/3 cup cider vinegar 2 tbs. chili powder 1 tbs. pepper 1 tbs. celery seed 3 tbs. plus 1 tsp. salt
Brown hamburger and onions in very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick. This freezes well.
Author's note: To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water. Makes about 25 cups.
A&W Chili Dog Sauce
3 lbs. hamburger 2 tsp. salt 1 onion, chopped very fine 4 cups Del Monte ketchup 2-oz. bottle Mexene chili powder 1 cup water
Place all ingredients in large saucepan. Mix well. Bring to a boil, then simmer for 1 hour. Make sure to stir often to keep sauce from burning or scorching. Makes 12 cups.
Please note: These are copy cat recipes from various sources. CDKitchen holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please contact the source noted within the recipe for any questions or concerns regarding that recipe.
Moved to A&W Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 20:01:12 GMT -6
ALMOST LIKE HARDEE'S BISCUITS Post by Shortcake on Oct 31st, 2002, 12:19am ALMOST LIKE HARDEE'S BISCUITS 1 cup tonic water 2 tablespoons sugar 2 tablespoons sour cream 1 beaten egg 6 cups Bisquick Combine ingredients and mix. Kneed 12 times and cut to 14 biscuits. Bake at 450 degrees for 12 to 15 minutes. THE 75th ANNIVERSARY COOKBOOK (DIAMOND) www.n-connect.net/lynxy/book5.htmlMoved to Hardee's Copycat Recipes
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Post by NancyRogers on Sept 13, 2002 18:14:44 GMT -6
HARDEE'S BUTTERMILK BISCUITS Post by marlaoh on Sep 5th, 2002, 09:44am
HARDEE'S BUTTERMILK BISCUITS
4 cups self rising flour 1 tbs. sugar 1 tbs. baking powder 2 cups buttermilk 2/3 c. shortening
Mix together, but do not knead. Roll out to 1" thick. Cut and brush tops with additional buttermilk. Place on greased cookie sheet. Bake at 400º for 15 minutes.
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Post by NancyRogers on Sept 13, 2002 18:13:59 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by NancyRogers on Jan 17, 2003 20:03:43 GMT -6
Applebee's version of Onion Peels Post by Chris on Oct 21st, 2002, 6:06pm I just found this today. It is this week's Top Secret recipe! YUMMMMMM!!!!!!!!!!! Top Secret Recipes version of Applebee's®<br>Onion Peels by Todd Wilbur This signature appetizer from Applebee's is the chain's reaction to overwhelming success of Outback's Bloomin' Onion and Chili's Awesome Blossom. But, while accurate kitchen cloning of a Bloomin' Onion requires this special slicing device and some deep oil, cloning Onion Peels requires only the most basic kitchen prep and tools: Slice the onion, separate the slices, dip the slices in batter and fry. Just remember to make the excellent horseradish dipping sauce in advance so that the flavors can improve as it sits for a bit in the fridge. Creamy Horseradish Dipping Sauce 1/2 cup mayonnaise 1 tablespoon prepared horseradish 2 teaspoons white distilled vinegar 1 teaspoon water 1 teaspoon paprika 1 teaspoon ketchup 1/4 teaspoon medium grind black pepper 1/8 teaspoon dried oregano 1/8 teaspoon cayenne dash garlic powder dash onion powder 4 to 6 cups shortening (as required by fryer) 1 large white onion Batter 1/2 cup all-purpose flour 1/2 cup Progresso plain bread crumbs 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups milk 1. Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce. 2. Heat the shortening to 350 degrees in a deep fryer. 3. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces. 4. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again. 5. When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side. From: www.topsecretrecipes.com Serves 4 to 6. Moved to Applebee's Copycat Recipes
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Post by NancyRogers on Jan 17, 2003 20:02:27 GMT -6
APPLEBEE'S BACON SCALLION MASHED POTATOES Post by chief_cook or Sweetpea_mama on Oct 29th, 2002, 7:33pm
2 lb potatoes (russet), peeled and cut into 1"" chunks 4 cloves garlic, peeled 5 strips bacon, cut into 1/2" pieces 1 C. thinly sliced scallions 1/2 C. 1% lowfat milk, warmed 1/2 C. sour cream 1 tsp salt 1/4 tsp. ground pepper
1. Cook potatoes and garlic in a lg. pot w/ lightly salted water to cover 13-15 min until they are fork-tender.
2. Meanwhile, fry bacon until crisp, Drain. Pour off all but 1 tsp of the drippings. Add scallions, saute 1 min or until soft but not brown then add bacon.
3. Drain potatoes well and return to the pot. Mash, adding milk, sour cream, salt and pepper. With a heavy spoon beat in bacon and scallions. Reheat if necessary.
Moved to Applebee's Copycat Recipes
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Post by NancyRogers on Nov 21, 2002 6:23:08 GMT -6
Wish you were coming closer to the Yuma area for your holidays. Enjoy your time off. Does anyone have the recipe for Abblebee's Chicken Oriental Salad. Would sure appreciate it. Thanks in advance. Phyllis pms52535@aol.com
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Post by NancyRogers on Sept 13, 2002 18:21:21 GMT -6
ISO Post by Chris on Sep 4th, 2002, 7:53pm
Hi! I am Chris in NM. Just wondering if anyone has seen or has Applebee's riblet recipe? That includes the sauce and type of ribs they use. They are out of this world!!!!! YUM!!!!!!!!!!!!
Re: ISO Post by marlaoh on Sep 5th, 2002, 09:52am
Is this what you want?
Applebee's Honey Barbeque Riblets
Riblets as desired BARBEQUE SAUCE 1 cup ketchup 1/4 cup water 1/2 cup honey 1/2 cup corn syrup 1/4 cup apple cider vinegar 2 tsp garlic powder 1 tsp onion powder 2 tbl molasses 2 tsp dry mustard 1 tsp chili powder 1/4 tsp liquid smoke flavor
Method : Combine all Barbeque Sauce ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees internal temperature).
Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover.
Slow cook in 275 degree oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155 degrees is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).
When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbeque Sauce just before removing for service.
Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbeque baked beans.
Re: ISO Post by Chris on Sep 5th, 2002, 5:28pm
Hi Marloah!
Thanks so much! I do think this is the one! I have always wondered how they did that and what type of ribs they used. They are so tiny and round and the sauce is out of this world! That is the only thing I have ever ordered at Applebee's. You are indeed a sleuth! However, do you know how they cut those ribs to get the size and shape?
Re: ISO Post by marlaoh on Sep 5th, 2002, 6:20pm
I sure wish I did know gow they vut them, but I dont, sorry
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Post by NancyRogers on Sept 13, 2002 18:15:39 GMT -6
Applebee's Low-fat Asian Chicken Salad Post by chief_cook or Sweetpea_mama on Sep 7th, 2002, 8:30pm
1 cup teriyaki marinade 4 chicken breast fillets
Combine teriyaki marinade and chicken breast in medium bowl or reuseable plastic bag. Marinate chicken for 3-4 hours. When chicken breasts have marinated, prheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. Slice each breast, widthwise , into bite-sized pieces.
FAT-FREE ASIAN DRESSING
2 cups water 1/2 cup granulated sugar 3 tbsp. dry pectin 1 tbsp. white wine vinegar 1/2 tsp. soy sauce 1 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. black pepper 1/4 tsp. paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shrdded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crisy chow mein noodles
Prepare the dressing by combining all of the ingredients in small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. Combine the romaine lettuce, iceberg lettuce, red and green cabbage and carrots in a large bowl with the dressing and toss well. Divide the tossed greens among 4 plates. Sprinkle with 1/4 cup green onion over each followed by 1/3 cup crisy chow mein noodles.
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