Applebee's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

This recipe was requested in the newsletter recently.

Applebee's Lemonade

1 Quart water
1 Cup sugar
1 Cup fresh lemon juice

Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

[Julie]

Applebee's Blackened Chicken Salad

Dressing
1/4 c Fat free mayonnaise
1/4 c Grey Poupon Dijon mustard
1/4 c Honey
1 tb Prepared mustard
1 tb White vinegar
1/8 ts Paprika

Chicken Marinade
CHICKEN MARINADE
1 c Water
3 tb Lime juice
2 tb Soy sauce
1/2 tb Worcestershire

Cajun Spice Blend
1/2 tb Salt
1 ts Sugar
1 ts Paprika
1 ts Onion powder
1 ts Black pepper
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts White pepper
2 Chicken breast halves, boned,
-skinned
2 tb Light butter

Salad
8 c Iceberg lettuce; chopped
1/2 c Red cabbage; shredded
1/2 c Carrot; shredded
1/2 c Fat free mozzarella; shredded
1/2 c Fat free cheddar; shredded
1 lg Tomato; diced
1 Egg; hard boil, diced


DRESSING: combinine ingredients in a small bowl. Mix
well by hand. Store in a covered container in the
refrigerator until salad is ready.

MARINADE; Combine
water, lime juice, soy sauce, and Worcestershire in a
medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for
several hours. Overnight is even better. When chicken
is marinated, preheat a frying pan or skillet (an iron
skillet, if you've got it) over medium/high heat.
Also, preheat your barbecue grill to medium/high heat.
Combine the spices for the Cajun spice blend in a
small bowl. Sprinkle 1 ts of the spice blend over one
side of each of the chicken breasts. Cover the entire
surface of the chicken with spice. Melt the butter in
the hot pan, then sear the chicken breasts for 2-3
minutes on the side with the spices. While first side
cooks, sprinkle another teaspoon of spice over the top
of each chicken breast, coating that side as you did
the other. Flip the chicken over, and sear for another
2-3 minutes. The surface of the chicken will be coated
with a charred, black layer of flavor. This is exactly
what you are shooting for. Finish the chicken off on
your barbecue grill. Grill each breast on both sides
for 2-3 minutes, or until they are done. While chicken
is cooking prepare the salads by splitting the lettuce
into 2 large bowls. Toss in the red cabbage and
carrots. Mix the cheeses together, then top the salad
with the cheeses and hard-boiled egg. Sprinkle the
diced tomato on each salad. Slice the chicken breast,
across each breast in 1/2" slices. Spread the chicken
over the top of the salad and serve immediately with
dressing on the side.

Makes 2 servings

Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes

[Julie]

Applebee's Pico de Gallo

3 large tomatoes diced
1 large onion diced
2 Tbsp.diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar

Mix all ingredients together in large container until well blended.
Allow to sit for at least 6 hours, it is better if allowed to sit
overnight.

[Julie]

Applebee's Tequila Lime Chicken

5 boneless skinless chicken breasts
2/3 Cup Cuervo Gold Tequila
2/3 Cup vegetable oil
1 teaspoon lemon or lime juice
2 Teaspoons McCormick "hot shot" black & red pepper (more if you like it hot!)

** Mexi Ranch dip (sauce)
1/2 salsa
1/2 ranch dressing.
This will be close, just add some spices, lime etc.
.
Cut chicken breasts in strips or cubes, whichever you prefer (Cubes work better for tacos/fajitas, strips are better for taco salad) Combine tequila, oil, lemon juice & pepper, mix. Pour marinade over chicken. 24 hour marinade is recommended, but I've done it in as little as two hours. Saute chicken 5-8 minutes in marinade, drain. Place chicken on fajita or soft taco shell, top with colby & Monterey jack cheese, lettuce, tomato, & onion. Roll up & serve.

[Julie]

Applebee's Baby Back Ribs
Serves : 3

(3) 1 Lb. racks pork baby back ribs - cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt

-Place ribs in a large pot and fill pot with enough water to cover ribs. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened. Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

[Julie]

Applebee's Santa Fe Stuffed Chicken
Serves : 4

8 oz. pkg. Monterey Jack cheese - divided in half
8 boneless, skinless chicken breast halves
1 cup Italian seasoned bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup butter - melted
1 Tbls. butter
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced

Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Cut half of the cheese 8 slices. Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13" X 9" baking dish, being careful not to crowd them.

Drizzle remaining butter over the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes). Bake in 400 degree oven for 25-30 minutes, or until chicken cooked through. Grate remaining cheese. Melt butter in saucepan. Stir in flour. Whisk in milk. Bring to a simmer. Add cheese and reduce heat. Simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers.

[k75h]

Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.

To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside.

When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more
than one bowl at a time).

Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.

[NancyRogers]

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.

[NancyRogers]

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

[Chris in NM]

Hi Marlaoh and fellow members!

Just found out that the riblets are the end of baby-back ribs that are cut off! Asked a butcher the other day and that was what he said. I also found a package of riblets at our commissary so will be fixing the Applebee's clone this week! Thanks to Marlaoh!

;D

[Lisa40]

1 Package cheesecake filling mix
Apple pie filling, as needed
4 pressed flour tortillas - (10" diameter)
Cinnamon sugar
Caramel topping
4 scoops vanilla ice cream

Prepare cheesecake filling. Fold in desired amount of apple pie filling (recommend no more then equal to one-quarter of cheese cake mix).

Warm tortilla slightly in microwave. Spatula mix onto tortilla in rectangle form, offset from the middle. Fold sides in first, bottom second, and roll to top. Ensure that it is sealed all the way around. Roll in wax paper and freeze.

When ready to prepare/serve, remove fully frozen chimi and fry immediately in 350 degree oil for approximately three to four-minutes. Remove from oil allow to drain.

Roll in cinnamon sugar. Cut in half on an angle. Serve in a puddle of caramel with a scoop of vanilla ice cream.

This recipe yields 4 servings.

[Lisa40]

3 racks pork baby back ribs - (about 1 pound each), each cut in half

=== BARBECUE SAUCE ===
1 Cup ketchup
1/4 Cup apple cider vinegar
3 Tablespoons dark brown sugar
3 Tablespoons Worcestershire sauce
1 Teaspoon liquid smoke
1/2 Teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat-side down, on broiler pan, brush with 1/2 of the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes.

Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

This recipe yields 3 servings

[Lisa40]

1/2 Cup mayonnaise, lowfat
2 Tablespoons horseradish sauce
2 Teaspoons catsup
1/4 Teaspoon paprika
1/4 Teaspoon salt
1/8 Teaspoon dried oregano
1 Dash freshly-ground black pepper
1 Dash cayenne pepper
1 egg, beaten
1 Cup milk, lowfat
1 Cup flour
1-1/2 Teaspoons salt
1-1/2 Teaspoons cayenne pepper
1/2 Teaspoon freshly-ground black pepper
1/8 Teaspoon dried thyme
1 Large Vadalia onion, cut into flower

Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.

Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.

Fry onion in 350 degree oil for 10 minutes.

This recipe yields 4 servings.

[Lisa40]

2 tenderloin steaks, 1 1/2" thick
2 Tablespoons bourbon
2 Tablespoons brown sugar
1/4 Tablespoon freshly-ground black pepper
Salt, to taste


Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.

Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.

This recipe yields 2 servings.

[Lisa40]

1 Cup chopped yellow onion
2 Teaspoons minced garlic
2 Tablespoons vegetable oil
4 Cups chicken stock
1/4 Cup chopped green pepper, (optional)
1 Can tomato puree - (15 oz)
1 Tablespoon finely-minced jalapeño pepper
1/2 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper, (optional)
1 Teaspoon sugar
1 Teaspoon chili powder, (optional)
1 Teaspoon Worcestershire sauce
1/2 Cup hot sauce, (optional)
4 Tablespoons flour
1/2 Cup water
1 Pound cooked chicken, cubed
1 Cup cream
1/4 Cup non-fat sour cream
8 Ounces processed cheese, cut 1" cubes
10 corn tortillas - (6" dia), cut 1/4" strips,
and fried
Roughly-chopped cilantro, (optional)

Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.

[Lisa40]

2 boneless skinless chicken breasts, cut into 1" strips
Prepackaged fajita seasoning of choice
1/2 Cup water
1 Cup shredded Colby-Jack cheese, divided
4 Large flour tortillas
1 Cup shredded lettuce
Pico de Gallo, (see recipe)
Applebee's Mexi-Ranch Dressing, (see recipe)

Mix 1/2 cup water and fajita seasoning and pour over chicken in a medium skillet. Cook over medium-high heat until chicken is no longer pink, about 5 to 7 minutes. Remove from heat and set aside to cool.

Meanwhile, place 2 tortillas on a large plate and top each with 1/2 cup cheese. Top each with additional tortilla and microwave, covered, for 1 minute. Top each tortilla with 1/2 the chicken, lettuce and Pico de Gallo. Fold in the sides of each tortilla and roll. Cut each tortilla in half and serve with Applebee's Mexi-Ranch Dressing for dipping sauce.

This recipe yields 2 servings.


Applebee's Mexi-Ranch Dressing

1/4 Cup mayonnaise
1/4 Cup sour cream
1 Tablespoon milk
2 Teaspoons minced tomato
1-1/2 Teaspoons white vinegar
1 Teaspoon minced canned jalapeño slices
1 Teaspoon minced onion
1/4 Teaspoon dried parsley
1/4 Teaspoon Tabasco pepper sauce
1/8 Teaspoon salt
1/8 Teaspoon dried dill weed
1/8 Teaspoon paprika
1/8 Teaspoon cayenne pepper
1/8 Teaspoon cumin
1/8 Teaspoon chili powder
1 Dash garlic powder
1 Dash freshly-ground black pepper
1 Cup shredded Cheddar-Jack cheese

Mix all ingredients and blend until smooth.

[Lisa40]

1/2 Ounce kalhua
1/2 Ounce Bailey's Irish Cream
1/2 Ounce vodka
1 Ounce milk

Pour ingredients over ice and stir.

This recipe yields 1 serving.

[Lisa40]

1 Can tomato sauce - (8 oz)
1 tomato, chopped
1 Tablespoon diced onion
1 Teaspoon sugar
1/2 Teaspoon dried oregano
1/8 Teaspoon salt
1/8 Teaspoon dried basil

Combine ingredients in a small, uncovered saucepan and bring the mixture to a boil. Reduce the heat, cover and simmer for 1/2 hour. Can be made ahead and kept, refrigerated for several days.

[Lisa40]

2 thick slices French bread
Softened butter
Mayonnaise
1/3 Cup shredded Cheddar cheese
2 Slices deli turkey breast
2 Slices deli ham
2 Slices tomato
2 Tablespoons Bullseye Barbecue Sauce

Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.

Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.

This recipe yields 1 sandwich.

[Lisa40]

1 burger patty
Salt, to taste
Freshly-ground black pepper, to taste
Granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 Tablespoons mayonnaise with roasted garlic and mustard
2 Slices Swiss cheese
2 Slices Cheddar cheese
1/2 Cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned-side down. Then season the other side. Cook to desired doneness. (At our Applebee's, the minimum internal temperature of any burger is 155 degrees.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry-side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of cheddar.

[Lisa40]

Chicken wings, tips removed and
discarded or saved for other use
Celery sticks
Blue-cheese dressing

=== SAUCE ===
12 Ounces Louisiana Hot Sauce
6 Tablespoons margarine
3 Tablespoons white vinegar
1 Tablespoon Worcestershire sauce
1-1/4 Teaspoons cayenne pepper
1/4 Teaspoon garlic powder
1-1/2 Tablespoons flour

Cook the wings until done; either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.

When sauce is thick, cover bottom of 9- by 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish.

Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing.

[Lisa40]

Applebee's Chardonnay Mushrooms

Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.

Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.

If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.

[Lisa40]

4 salmon filets - (5 oz ea)
Melted butter, as needed
Freshly-ground black pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees. Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using for garlic butter.)

Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.

Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

This recipe yields 4 servings.

[Lisa40]

3/4 Pound boneless skinless fresh chicken breast
Chipotle Rub from specialty store, to taste
1 Ounce vegetable oil
1 Pound chopped salad greens, washed
= (Romaine, Iceberg, ect.)
2 Ounces red bell pepper, cut 1/4" dice
2 Ounces green bell pepper, cut 1/4" diced
2 Ounces red onions, cut 1/4" diced
2 Ounces corn kernels fresh or thawed frozen
2 Ounces celerty, cut 1/4" diced
2 Ounces black beans, drained, rinsed
2 Cups tri-color corn tortilla strips or crushed chips
1 Cup Smoky Tomato Vinaigrette
4 Ounces shredded pepper jack cheese

Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.

While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.

Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.

[Lisa40]

=== PEANUT BUTTER CRUST ===
3/4 Cup peanut butter chips
1 Cup vanilla wafer crumbs
2 Tablespoons sugar
5 Tablespoons melted butter

=== PIE FILLING ===
1 envelope unflavored gelatin
1/2 Cup sugar
1-3/4 Cups milk
2 egg yolks
1 Teaspoon vanilla
1 Cup chocolate chips
1 Cup peanut butter chips
2 egg whites
1 Tablespoon powdered sugar

Crust: Put Vanilla wafers and peanut butter chips in blender. Pour into 9-inch pie pan with sugar and butter. Mix and press into pie pan.

Pie Filling: In saucepan combine gelatin, sugar, milk, and egg yolks. Cook over medium heat, stirring constantly until gelatin is dissolved and mixture lightly coats the spoon. (Do not boil.) Remove from heat and add vanilla.

Slowly pour 1 cup mixture into bowl containing 1 cup chocolate chips. Stir until chips melt. Pour mixture into crust and chill.

Gradually add remaining hot mixture to 1 cup peanut butter chips. Chill until partially set.

Beat egg whites and powdered sugar to soft peaks. Fold into peanut butter mixture. Pour over chocolate layer. Chill.

Top with whipped cream. Very rich but delicious!

[Lisa40]

8 boneless skinless chicken breasts
1 Package Monterey Jack cheese - (8 oz or larger)
1/2 Cup butter, melted
1 Cup Italian seasoned bread crumbs
1-1/2 Tablespoons grated Parmesan cheese
1/2 Teaspoon salt
1/2 Teaspoon ground cumin
1/2 Teaspoon freshly-ground black pepper
1 Small red bell pepper
1 Small green bell pepper


Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.

Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13- by 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400 degree oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

This recipe yields 4 servings.

[Lisa40]

=== GARLIC MASHED POTATOES ===
2 Pounds red potatoes
1/2 Cup milk
1/4 Cup cream
3 Tablespoons butter
Salt, to taste
Black pepper, to taste
1/4 Cup garlic cloves

=== SAUTEED ONIONS AND MUSHROOMS ===
1/2 Pound yellow onions, peeled, cored,
and cut 1/4" julienne strips
1/2 Pound sliced mushrooms
2 Tablespoons butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste

=== SIRLOIN STEAK SHILLET ===
2-3/4 Pounds sirloin steak, cut 8 pieces,
= (approximately 5 1/2 oz ea)
8 Slices mozzarella cheese

For the Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.

Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you desire.

In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Internal temperature should be 205 degrees. Remove from heat and drain in colander.

In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

Return mashed potatoes to low heat, if necessary, to bring them to a serving temperature of 165 degrees.

For the Sauteed Onions And Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Sauté and stir until lightly caramelized.

Add sliced mushrooms and stir, as needed to avoid burning, until hot.

For the Sirloin Streak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with Sautéd Onions And Mushrooms, and serve with Garlic Mashed Potatoes on the side.

This recipe yields 4 servings.

[Lisa40]

2 sirloin steaks - (5 1/2 oz ea)
= (or your favorite cut)
4 shakes blackened steak seasoning
1/2 Cup julienne-cut red peppers
1/2 Cup julienne-cut green peppers
1 Cup julienne-cut yellow onion
Butter, as needed
Salt, to taste
Freshly-ground black pepper, to taste
Granulated garlic, to taste
1 Slice Cheddar cheese
1 Slice Monterey Jack cheese


Preheat skillet or grill to 550 degrees.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

[Lisa40]

1 mushroom, diced
1 Tablespoon butter, softened
1/2 Teaspoon salt
3 Ounces Steak
1/4 Cup shredded Cheddar cheese
1/4 Cup shredded Monterey Jack cheese
1 flour tortilla - (10" diameter)
1 Tablespoon diced tomato
1 Teaspoon diced red onion
1/4 Teaspoon finely-chopped fresh cilantro
1 Slice bacon, cooked

Sauté the mushroom in small pan with 1/2 teaspoon butter and dash of salt and pepper. Break beef into bite-size pieces and grill it in another pan over medium heat until brown. Add a dash of salt and pepper. Drain off the fat.

Build your sandwich by first sprinkling both cheeses into the center of the tortilla. Sprinkle the tomato, onion, mushroom and cilantro over the cheese. Crumble the bacon and sprinkle it over the cheese. Sprinkle the beef over the other ingredients, then add a bit more salt and pepper.

Fold the sides in like a burrito, then use the 1 tablespoon butter to butter the top and bottom of the sandwich and grill it in a hot pan over medium heat for 2 minutes per side. Slice in half diagonally and serve with lettuce, sour cream and salsa.

This recipe yields 1 sandwich.