Applebee's Apple Chimi-Cheesecake.This is simple and easy. Make a cheesecake and add cooked apples to the cake. (I have used apples out of canned pie filling, taking just the apples from the can. Omit the excess syrup filling.) After it firms up, cut into pieces.
Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.
Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels. Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebee's).
Applebee's Bourbon Street SteakPosted by LladyRusty at recipegoldmine.com
Source: Posted by Lu - Wednesday, 3 May 2000 8:05 p.m. - from Excel Corporation 6/16/99
2 tenderloin steaks (1 1/2 inches 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. Heat grill.
Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
Makes 2 servings.
Applebee's Broiled Salmon with Garlic ButterPosted by GayleL at recipegoldmine.com
Source: themilwaukeechannel.com
4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed
Heat skillet or grill to 550 degrees F.
Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) 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.
Applebee's Chicken FajitasPosted by LladyRusty at recipegoldmine.com 8/21/02 1:42:28 am
Source: Applebee's Recipe of the Month on The Milwaukee Channel
1 (5 ounce) chicken breast, marinated in fajita seasoning
1/2 tomato
4 ounces onion
2 ounces peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos
Place marinated chicken on clean lightly oiled broiler. Cook chicken until it reaches minimum temperature of 165 degrees F.
Slice chicken into 32 to 40 pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14 seconds.
Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh jalapenos.
Applebee's Chicken Quesadilla GrandeSource: Applebee's
Quesadillas:
1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce (optional)
4 ounces grilled chicken (spicy seasoning optional)
6 ounces Quesa Filling
1 cup shredded lettuce
Sour cream
Green onion
Salsa
Quesa Filling:
Jack and Cheddar cheeses
Jalapeno pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled
Brush one side of each tortilla with shortening. Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla. Microwave chicken approximately 45 seconds, then distribute on top of sauce on tortilla. Evenly distribute Quesa Filling on top of chicken. Cover with other tortilla, shortening side up. Brown on griddle or in nonstick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.
Use shredded lettuce, sour cream, green onion and salsa as accompaniments.
Applebee's Smothered Steak SkilletPosted by LladyRusty at recipegoldmine.com 1/22/2002 11:14 pm
Source: The Milwaukee Channel - Posted: 12:08 p.m. CST January 15, 2002 - themilwaukeechannel.com
NOTE: This recipe includes garlic mashed potatoes, sauteed onion and mushrooms.
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, 1/4 inch julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste
Sirloin Steak Skillet:
1 (2 3/4 pound) sirloin steak – 8 smaller cuts
(approximately 5 1/2 ounces each)
Sauteed mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese
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 F 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 saucepan (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 F. 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 F.
Sauteed Onions, Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized.
Add sliced mushrooms and stir, as needed to avoid burning, until hot.
Sirloin Steak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate.
Top with onions and mushrooms, and serve with mashed potatoes on the side.
ALMOST ORANGE JULIUS
1/3 cup frozen orange juice concentrate, undiluted
1/2 cup milk
1/4 cup water
1/4 cup sugar*
1/2 teaspoon vanilla
8 ice cubes**
Add all ingredients except ice cubes to blender; blend until frothy.
While blender is still running, add ice cubes through feed cap and blend until cubes are crushed.
*If you want to reduce sweetness, use just 2 tablespoons sugar.
**For a thicker drink, use fewer ice cubes.
APPLEBEE-TINI™
1 oz Shakka Red Apple Liqueur®
1 oz Smirnoff Green Apple Twist®
1 oz Apple Juice
1 oz Sour Mix
CARAMEL APPLETINI
1oz Shakka Red Apple Liqueur®-1oz Stoli Vanilla®
1 oz Monin Caramel Syrup®
2 oz Apple Juice
1 oz of caramel on the bottom of a cocktail glass, layer drink on top
Aunt Annie's Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Aunt Annie's Pretzels
1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tbsp baking soda
to taste coarse salt
2 - 4 tbsp butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope*
(about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and
place on greased baking sheet. Allow pretzels to rise again. Bake in 450¡
oven for about 10 minutes or until golden. Brush with melted butter and
enjoy!
Toppings:
after you brush with butter try sprinkling with coarse salt.
or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter
in a shallow bowl (big enough to fit the entire pretzel) and in another
shallow bowl make a mixture of cinnamon and suagr. Dip the pretzel into
the butter, coating both sides generously. Then dip again into the
cinnamon mixture. Enjoy!
BAKED POTATO SOUP, BLACK ANGUS
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium cheddar cheese
2 cups sour cream
Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside. In a large stock, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon, and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency. Serve topped with dollop of sour cream, green onions, bacon, and cheese.
Yield: 10 to 12 servings
Cheesy Garlic Bread
Ingredients
Cheesy Garlic Bread - 8/28/2006
5 oz. mix Monterey Jack & Cheddar cheeses 4 oz. grated Parmesan cheese
1 1/4 cups mayonnaise 1/4 tsp. salt
1/4 tsp. white pepper 2 tsp. granulated garlic
1/8 cup parsley 1/2 oz. green onion
1 1 to 1 1/2 lb. loaf sourdough bread
Directions
Mix cheeses and mayonnaise. Add salt, white pepper, garlic, parsley and green onion. Mix well. Cut bread into 4 pieces. Spread 4 oz. of cheese mix on each slice. Bake at 375 degrees for 5-7 minutes. Serves 4.
Recipe from Mike McMullin, Black Angus
