Friday, July 25, 2008

Applebee's Most Wanted Recipes

Here are Applebee's Top Secret Recipes

Applebee’s Spinach Pizza

  • 1/4 cups rice milk
  • 4 tablespoon All-purpose flour
  • 1/3 cup nutritional yeast
  • 10 oz. pkg. frozen spinach - thawed, squeezed
  • 1 medium onion - chopped
  • 4 cloves garlic - minced
  • 1 tablespoon olive oil
  • 5 medium plum tomatoes
  • 8 ozs. fresh mushrooms
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon cayenne pepper
  • 3 pita bread
  1. Heat milk in saucepan until hot, but not boiling.
  2. Stir in flour and continue stirring until sauce begins to thicken.
  3. Reduce heat and add nutritional yeast and spinach.
  4. Stir constantly until thick and gooey, about 3-4 min.
  5. In separate pan, sauté onion and garlic in oil until onion is tender.
  6. Stir in tomatoes, mushrooms, and spices. Sauté until hot throughout. Drain out any liquid.
  7. Using a very sharp bread knife, split each pita bread in half to make 2 round, flat pieces.
  8. Place each piece of bread on a cookie sheet or pizza pan.
  9. Spread spinach sauce over each.
  10. Top with tomato mixture.
  11. Bake in 425 degree oven for 5-7 minutes. Watch closely so that the edges of the pita don’t burn.
Serves 3

Applebee’s Santa Fe Chicken

Experience the flavor of the Southwest with this popular grilled marinated chicken dish. Serve over a bed of rice pilaf with mixed vegetables.

  • 8 boned, skinned chicken breast halves
  • 8 oz. block Monterey jack cheese - divided
  • 1 cup Italian bread crumbs
  • 1 1/2 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup melted butter or margarine
  • 1 tablespoon butter or margarine
  • 1 tablespoon All-purpose flour
  • 1 cup milk
  • 1 small red bell pepper - seeded, diced
  • 1 small green bell pepper - seeded, diced

  1. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with ameat mallet until flat and rectangular shaped. Repeat with remaining breasts.
  2. Cut half of the cheese block into 8 slices; grate the remaining cheese and set aside.
  3. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncookedspaghetti noodles.
  4. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
  5. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
  6. Place chicken breasts in a 13 x 9 x 2" baking dish, being careful not to crowd them.
  7. Drizzle remaining butter over the breasts.
  8. Refrigerate for 1 hour or freeze to bake later (if you decide to freeze, increase baking time by about 5-10minutes).
  9. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
  10. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
  11. Stir in grated cheese, reduce heat, and simmer until thick, stirring.
  12. Place chicken on plates, pour sauce over, and top with diced peppers.
Serves 8

Applebee’s Low-Fat Blackened Chicken Salad

  • 2 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1/4 cup low fat mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple vinegar
  • 1/4 cup honey
  • 1/8 teaspoon paprika

Chicken Marinade
  • 1 cup water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1/2 tablespoon Worcestershire sauce

Cajun Spice Blend
  • 1/2 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper

  • 8 cups chopped red leaf lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup fat free shredded mozzarella cheese
  • 1/2 cup fat free shredded cheddar cheese
  • 1 large tomato, diced
  • 1 hardboiled egg white, diced
  1. Mix dressing ingredients in small bowl and refrigerate until ready.
  2. Mix marinade ingredients in a medium bowl. Add the chicken breasts to the marinade, cover and refrigerate overnight or at least several hours.
  3. Preheat oven broiler or grill.
  4. Mix Cajun spice blend ingredients in a bowl. Rub the spice into both sides of the chicken breasts until covered with spice.
  5. Melt the butter in pan over medium heat. Sear chicken breasts for 2-3 minutes and flip it over so that both sides are coated with a charred black layer of spice.
  6. Place chicken in broiler or on grill for an additional 2-3 minutes or until thoroughly cooked.
  7. Mix ingredients for salad in a large bowl. Serve into two individual bowls.
  8. Slice chicken into ½ inch wide slices and add to salad.
  9. Serve with salad dressing on the side.
Serves 2

Applebee’s Fiesta Lime Chicken

Grilled boneless breast marinated in lime juice and tequila flavors. Typically served with crisp tortilla strips, Southwest rice and Pico de Gallo.

  • 1 cup water
  • 1/3 cup teriyaki sauce
  • 1/2 cup lime juice
  • 3 cloves garlic - minced
  • 1 teaspoon tequila
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 lb. boned, skinned chicken breasts
  • 1/4 cup real mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons spicy, chunky salsa
  • 1 tablespoon milk
  • 1 teaspoon Cajun blackening spice
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon cumin
  • 1 cup shredded Colby Jack cheese
  • 2 cups corn chips - crumbled

  1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
  2. To prepare the dressing: whisk together the next 9 ingredients, cover, and chill until needed.
  3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
  4. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
  5. Serve the chicken over a bed of crumbled chips.
Serves 4
Tip: Serve with Spanish rice and salsa.

Applebee’s Bacon Scallion Mashed Potatoes

  • 2 lbs. potatoes - peeled, cut into 1" cubes
  • 4 cloves garlic - peeled
  • 5 strips bacon - cut into 1/2" pieces
  • 1 cup thinly sliced scallions
  • 1/2 cup low fat milk - warmed
  • 1/2 cup low fat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

  1. In a large pot, cover potatoes and garlic with lightly salted water.
  2. Boil until potatoes are fork tender.
  3. Fry bacon in skillet until crisp; drain on paper towels.
  4. Pour out all but 1 teaspoon bacon grease from pan.
  5. Add scallions to grease, sauté until soft, but not brown. Add bacon.
  6. Drain potatoes and return to pot.
  7. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
  8. Reheat, if necessary, before serving.
Serves 4

Applebee’s Baby Back Ribs

Baby back ribs basted in a sweet BBQ sauce. You’ll be licking your fingers once you taste this delicious dish. Typically served with baked beans, fries and cole slaw.

3 (1 lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5. Place boiled ribs, meat side down, on a broiler pan.
6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
Serves 3

Tip: If you like your ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.