Applebee's Restaurant Recipes

Though it would be fun to start posts of our favorite restaurant recipes.I'll start with this one.List all your favorite Applebee's recipes here .

APPLEBEE'S BARBECUE SAUCE
1/3 C. bottled apple butter
1/3 C. Catalina dressing
1/3 C. catsup
2 T. Worcestershire sauce

Combine all ingredients. This will keep in the refrigerator for a few weeks or may be frozen. The recipe can easily be doubled or tripled.

APPLEBEE'S BABY BACK RIBS

3-4 racks (about 1 pound each) pork baby-back ribs, each rack cut in
half.

Barbecue Sauce:
1 cup catsup
¼1/4 cup cider vinegar
3 teaspoons dark-brown sugar
3 teaspoonsWorcestershire sauce
1 teaspoon liquid smoke
1 teaspoon salt

Put ribs in large pot with water to cover.
Bring to boil, reduce heat, cover and simmer 1 hour till meat
becomes fork-tender.
Mix sauce ingredients in medium saucepan.
Bring to boil, and reduce heat, simmer uncovered, stirring often, 30
minutes or until slightly thickened.
Heat your broiler.
Line broiler pan with foil for an easy cleanup.
Place ribs,meat side down, on broiler-pan rack, brush with ½ sauce
and broil 4 to 5 inches from heat source 6 to 7 minutes.
Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes
longer or until edges are just slightly charred.

APPLEBEE'S HONEY BARBECUE RIBLETS
Ingredients:
1 C. ketchup
1/4 C. water
1/2 C. honey
1/2 C. corn syrup
1/4 C. apple cider vinegar
2 tsp. garlic powder
1 tsp. onion powder
2 T. molasses
2 tsp. dry mustard
1 tsp. chili powder
1/4 tsp. liquid smoke flavor

Combine all 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°F 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°F 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°F 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 Barbecue 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 barbecue baked beans.

AppleBee's Onion Peels

Ingredients:
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

Directions:
Make horseradish dipping sauce by combining ingredients in a medium
bowl with a whisk. Mix until creamy then cover and chill the sauce.
Heat the shortening to 350 degrees in a deep fryer.
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.
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.
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.

Applebee's Oriental Chicken Salad

Dressing:
3 tablespoons honey
11/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2 to 4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, sliced
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the
temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an
electric mixer. Refrigerate dressing while you prepare the salad.
In a small shallow bowl, beat egg; add milk and mix well. In another
bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken into 4 or 5 long strips. Dip each strip of chicken first
into egg mixture, then into flour mixture, coating each piece
completely. Fry each chicken finger for 5 minutes or until coating
has darkened to brown. Drain.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, napa cabbage and carrots. Sprinkle sliced green onion on
top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into bite-sized chunks. Place the chicken onto the
salad forming a pile in the middle. Serve with salad dressing on the
side.

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.

Applebee's Peanut Butter Cup Cheesecake

CRUST
2 cups chocolate cookie crumbs - (more if needed)
1 cup roasted unsalted peanuts -- coarsely chopped
1/2 cup unsalted butter -- melted
4 tablespoons golden brown sugar - (firmly packed)
1 pinch salt

FILLING
4 packages cream cheese - (8 ounce ea) -- room temperature
1 1/2 cup golden brown sugar - (firmly packed)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups in 3/4" pieces

TOPPING
1 bag semi-sweet chocolate chips - (12 oz)
4 tablespoons unsalted butter
1/4 cup water

For Crust:
Position rack in center of oven and preheat to 350 degrees.Butter 9-inch spring form pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees.

For Filling:
Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.

For Topping:
Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.

To luv2cook would you happen to have the recipe for the "Orange Chicken Skillet"? I really crave that one. Thanks for all these wonderful recipes. Lisa

I'm looking for the spinach and artichoke dip recipe if you have that. TIA. Carol

* Exported from MasterCook *

Applebee's Hot Spinach And Artichoke Dip

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box frozen chopped spinach - (10 oz) -- thawed
1 can artichoke hearts - (14 oz) -- drained, and
roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese - (1/2 pkg)

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

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

Serve as the "sauce" for "Applebee's Veggie Patch Pizza" (see recipe) or as a dip for chips.

This recipe yields ?? servings.

Source:
"Recipe Goldmine at http://pub22.ezboard.com/brecipegoldmine"
S(Formatted for MC6):
"09-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 185 Calories; 14g Fat (68.1% calories from fat); 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 236mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Sorry Dont have the
Orange Chicken Skillet

Thanks anyway! All the other recipes are great! Lisa

Bump for later.

luvtocook2002 thanks for the spinach and artichoke dip recipe. Sorry I didn't get back with you sooner. We've been gone a couple of days. Again thanks. Carol

bump