Applebee's Copycat Recipes

[Lisa40]

2 whole pita breads
1 Package frozen spinach - (10 oz)
1/3 Cup nutritional yeast
1 Medium onion
5 plum tomatoes
1 Package fresh mushrooms - (8 oz)
3 garlic cloves
1 Teaspoon basil
1 Teaspoon parsley
1 Teaspoon cayenne pepper
1/2 Cup rice milk
4 Tablespoons flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3 to 4 minutes.

In separate pan, sauté onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Sauté until just done.

Preheat oven to 425 degrees. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 minutes. Watch closely so that the edges of the pita don't burn. Makes a nice crunchy crust.

This recipe yields 4 to 5 individual pizzas.

[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]

3 Large tomatoes diced
1 Large onion diced
2 Tablespoons diced jalapeños<br>1/2 Cup chopped fresh cilantro
2 Teaspoons salt
1/2 Teaspoon freshly-ground black pepper
1/2 Teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon white vinegar

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

This recipe yields ?? servings.

Comments: This is a great summer relish to serve with chips, or even on a hamburger.

[Lisa40]

4 chicken breast fillets

=== MARINADE ===
1 Cup water
1/3 Cup teriyaki sauce
2 Tablespoons lime juice
2 Teaspoons minced garlic
1 Teaspoon mesquite liquid smoke flavoring
1/2 Teaspoon salt
1/4 Teaspoon ground ginger
1/4 Teaspoon tequila

=== 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, (nacho 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

=== FOR SERVING ===
1 Cup shredded cheddar and monterey
jack cheese blend
2 Cups crumbled corn chips or
fried tortilla strips

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. Make the Mexi-Ranch Dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice (Spanish rice is recommended), and pico de gallo, or salsa.

This recipe yields 4 servings.

[Lisa40]

=== DOUGH ===
1 Cup sifted flour
1/2 Teaspoon baking powder
1/8 Teaspoon baking soda
1/8 Teaspoon salt
1/2 Cup chopped walnuts
1/3 Cup butter or margarine
1 Cup brown sugar - (packed)
1 egg, beaten
1 Tablespoon vanilla extract
1/2 Cup white chocolate chips

=== MAPLE BUTTER SAUCE ===
3/4 Cup maple syrup
1/2 Cup butter
3/4 Cup brown sugar
1/2 Cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

This recipe yields 4 servings.

[Lisa40]

2 Slices lean bacon, sliced 1/2" pieces
2 flour tortilla shells - (8" diameter)
Softened butter, as needed for
lightly spreading on tortilla shells
1 Tablespoon Pico De Gallo, (see recipe)
1/4 Cup shredded Colby/Monterey Jack Cheese
Sour Cream, for serving
Guacamole, for serving
Picante Sauce, for serving

Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside.

Spread butter lightly on one side of the flour tortilla shell. Place buttered-side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered-side up.

Cook for about one to two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned.

Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

This recipe yields 1 serving.


Applebee's Pico De Gallo

3 Large tomatoes diced
1 Large onion diced
2 Tablespoons diced jalapeños<br>1/2 Cup chopped fresh cilantro
2 Teaspoons salt
1/2 Teaspoon freshly-ground black pepper
1/2 Teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon white vinegar

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

[Lisa40]

APPLEBEE'S CHICKEN FAJITA ROLLUPS


1 large round white tortilla shell
1/2 C. grilled chicken
1/8 C. pico de gallo
1/2 C. shredded jack and Cheddar cheese mix

Grease the bottom of a round baking sheet. Place your tortilla shell on the sheet. Place all other ingredients on top and put in your broiler long enough to melt the cheese. When you take out of the broiler add: 1/2 cup lettuce, 1/8 cup diced tomatoes and about an 1/8 cup sour cream

Servings: 4

[Lisa40]

1/4 C. mayonnaise
1/4 C. sour cream
1 T. milk
2 tsp. minced tomato
1 1/2 tsp. white vinegar
1 tsp. minced canned Jalapeno slices (nacho slices)
1 tsp. minced onion
1/4 tsp. dried parsley
1/4 tsp. Tabasco pepper sauce
1/8 tsp. salt
1/8 tsp. dried dill weed
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Dash of garlic powder
Dash of ground black pepper
1 C. shredded Cheddar/Monterey Jack cheese blend
2 C. corn chips (broken into small pieces) or fried tortilla strips (cut tortilla with scissors into thin strips and fry in oil)

Combine all the dressing ingredients in a medium bowl. Mix until smooth. Cover and chill until needed.

When ready to prepare the entree, preheat the oven to high broil. Preheat barbecue or indoor grill to high heat. When the grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side, or until done.

Arrange the cooked chicken in a baking pan. Spread a layer of dressing over each breast, followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Place a chicken breast onto the chips on each plate and serve with your choice of rice, pico de gallo or salsa and some guacamole.

Pico de Gallo
2 medium tomatoes, diced
1/2 C. diced Spanish onion
2 tsp. chopped fresh jalapeño pepper, seeded and de-ribbed
2 tsp. finely minced fresh cilantro
Pinch of salt

Combine all ingredients in a bowl and mix well. Place Pico de Gallo into a nice salsa serving bowl. Cover and chill in the refrigerator. Makes 4 large servings.

[Lisa40]

1 1/2 oz. Cuervo or 1800 gold tequila
3/4 oz. Cointreau
3/4 oz. Grand Marnier
1/2 oz. lime juice
2 oz. sour mix

Chill glass well. Mix all ingredients and pour into chilled glass.

[Lisa40]

1 (10 inch) flour tortilla
Butter-flavor oil, as needed
1/2 C. sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 oz. Hot Spinach and Artichoke Dip
1/2 tsp. Italian seasoning
1/4 C. diced tomatoes
1/2 C. shredded mozzarella cheese
1 T. shredded Parmesan/Romano cheese

Spinach and Artichoke Dip
1 (10 oz.) box frozen, chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and rough chopped
1 C. shredded parmesan/Romano cheese blend
1/2 C. shredded mozzarella cheese
10 oz. prepared Alfredo sauce
1 tsp. minced garlic
4 oz. (1/2 pkg.) softened cream cheese

Pizza: In a hot saute pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.

Brush tortilla with oil and place on griddle.

Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.

Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.

Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees Fahrenheit.

Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese.

Cut into wedges and serve.

Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees Fahrenheit for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for the vegetable pizza or as a dip for chips.

[Lisa40]

1 lb. sirloin steak
4 to 5 romaine lettuce leaves
3/4 lb. chopped romaine lettuce
5 oz. Blue Cheese Vinaigrette dressing
4 slices tomato
4 slices red onion rings
1/4 C. crumbled blue cheese
Begin grilling steak to desired doneness. Cook to an internal temperature of 145º. Season if desired.

While steak is cooking, wash romaine heads in cold water in sink with 1/4 cup salt and 1/4 cup vinegar to clean dirt and germs. Peel off outer leaves and place on bottom of large oval plate or platter. Drain and refill sink with cold water, salt and vinegar. Slice romaine lengthwise into 1 1/2 inch squares. Immerse in sink to "shock" the lettuce and to keep it crisp. Drain in colander. Toss 12 ounces of lettuce in large mixing bowl with blue cheese vinaigrette dressing until coated. Place on top of romaine leaves. Slice steak into 1/4 inch strips and place over salad. Shingle red onion rings at the top and tomato slices at the bottom of the plate.

Sprinkle crumble blue cheese over salad and serve.

Blue Cheese Vinaigrette
7 T. olive oil
2 tsp. minced garlic
3/4 C. crumbled blue cheese (about 2 1/2 oz.)
1/4 C. white wine vinegar
1 T. water
1 tsp. sugar
1/2 tsp. hot pepper sauce (like Tabasco)
1/2 tsp. salt
1/4 tsp. ground pepper
1 tsp. chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.

[Lisa40]

1 lb. shrimp, raw, peeled, tail off, thawed, 61-90 ct
Vegetable oil, as needed
1/2 C. wheat flour
1/4 tsp. salt
1 tsp. fresh cracked/ground black pepper
1 tsp. granulated garlic
1/2 tsp. paprika
1 tsp. sugar
2 eggs, beaten
1 C. bread crumbs
1 tsp. fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350ºF.<br>
Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown. Servings: 4

[Chris in NM]

Just wanted to let you all know that I fixed the clone of Applebee's Riblets yesterday. My husband loved the sauce!!! ;D This one is a keeper for us! I actually found a package of riblets in the meat section, too! Lots of meat on them. You could use the sauce on any of the pork ribs, though, and they would be outstanding! I doubled the sauce recipe and refrigerated it for later. I followed the recipe exactly, except - I did not rub any salt, pepper and garlic on the riblets. Didn't seem to make any difference either!

[NancyRogers]

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
[e-mail]

[NancyRogers]

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

[NancyRogers]

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