Kopy Kat Recipes - A

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Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:01 pm

Applebee's Garlic and Peppercorn Fried Shrimp

1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
Vegetable oil, as needed
1/2 cup wheat flour
1/4 teaspoon salt
1 teaspoon fresh cracked/ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 teaspoon granulated sugar
2 eggs, beaten
1 cup bread crumbs
1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350 degrees. 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. Makes 4 servings


Last edited by justmecookin on Sat Jul 12, 2008 8:00 am; edited 1 time in total

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:02 pm

Applebee's Chicken Wings

About 35 wings pieces
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 x 13-inch baking dish with sauce. Mix remaining 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. (These are great reheated, but get hotter each time!)

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:03 pm

Applebee's Cheese Chicken Tortilla Soup

1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 tablespoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add numbers 4 through 13. 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).

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with freshly chopped cilantro. Makes 6 servings

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:05 pm

Applebee's Fresh Pico de Gallo

1 cup tomatoes, 1/4 inch diced
1/2 cup red onion, 1/4 inch diced
1/8 cup cilantro, leaves only, roughly chopped
Jalapeño pepper, finely minced, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon granulated garlic

After washing vegetables, dice/chop/mince and place in steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over-mix as this will bruise the tomatoes.

Store leftover pico de gallo in the refrigerator to add to your favorite dishes and salads for up to 36 hours. Makes 6 servings

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:07 pm

Applebee's Chicken Fajitas

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.

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.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:08 pm

Applebee's Blonde Brownies

2 cups flour
1 tsp. baking powder
3 /4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons unsalted butter
2 cups packed golden brown sugar
2 large eggs
2 teaspoons vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well.

Add flour slowly, blending. Batter will be slightly thick. Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 - 30 minutes.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:10 pm

Applebee's Honey Barbecue Riblets

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 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 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 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.

Barbecue Sauce

1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:11 pm

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.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:12 pm

Applebee's Oriental Chicken Salad

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

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

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

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 small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:16 pm

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
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 ingrediants 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 the sauce and broil 4-5 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.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:17 pm

Applebee's Bourbon Street Steak

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.

Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:17 pm

Applebee's Club House Grill Sandwich

2 thick slices of french bread
Softened butter
Mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. 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 2-3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional bbq sauce.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:19 pm

Applebee's Spinach Pizza Appetizer

Pita Bread (2 or 3 whole)
1 - 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 medium onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3-4 cloves garlic
1 teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tablespoon 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 3-4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.

Preheat oven to 425. 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 watching closely so that the edges of the pita don't burn.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:20 pm

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 325 degrees. 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.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:24 pm

Applebee's Chicken Fried Chicken

Chicken
2 pounds boneless skinless chicken breasts

Egg Wash
2 cups milk
2 eggs

Dusting
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Batter
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

Coating
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350 degrees at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed. Add oil; crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.

Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F. Remove and drain on paper towel. Serve with your favorite side dishes.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:27 pm

Applebee's Pizza Sticks

Parmesan Pizza Sticks
1 (10 ounce) can instant pizza dough (Pillsbury is good)
2-4 cups vegetable oil (for frying)
1 3/4 grated mozzarella cheese
1/4 cup grated fresh parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon caraway seeds
1/4 teaspoon garlic salt
Marinara Dipping Sauce, recipe below

For the Loaded
3 ounces pepperoni, diced (optional)
3 ounces Italian sausage, cooked and crumbled (optional)

Preheat oven to 425 degrees. Prepare the pizza sticks by first proofing the dough.Unroll the dough onto the cutting board and straighten the edges. It should form a rectangle that is longer from left to right than top to bottom.

With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from top to bottom.

Slice the dough from top to bottom into 1 1/2-inch-wide pieces. You should have somewhere between 20 and 24 dough slices. Place the slices onto a greased cookie sheet about 1/2 inch apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so that it becomes stiff.

Heat vegetable oil in a frying pan or deep fryer to 350 degrees. Oil should be at least ½ inch deep if using stovetop pan. You will want to use more oil with a deep fryer. Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown. Remove them from the oil onto a cloth or paper towel to drain. Makes 8 servings

Marinara Dipping Sauce

1 (8 ounce) can tomato sauce
1 tomato, chopped
1 tablespoon diced onions
1 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried basil

Prepare the dipping sauce by combining all the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil. Reduce heat, cover and simmer the sauce for half hour.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:28 pm

Applebee's Bananaberry

1 (10 ounce) box frozen sliced strawberries in syrup, thawed
1/3 cup pina colada nonalcoholic drink mix
2 cups ice
2 ripe bananas

Garnish
Whipped cream
2 fresh strawberries
Pineapple juice (optional)

Use a blender to puree the entire contents of the thawed box of frozen strawberries. Add 1/3 cup pina colada mix and 2 cups of ice to the blender. Cut the end off end banana-- set these pieces aside to use later as a garnish-- then put the bananas into the blender. Blend on high speed until the ice is crushed and the drink is smooth.

Pour into two tall stemmed glasses, such as daiquiri glasses. Slice each strawberry halfway up through the middle and add one to the rim of each glass. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a strawberry. Makes 2 servings

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:29 pm

Applebee's Chimicheesecake

10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, drained very well
1/2 cup almond toffee pieces

Cinnamon sugar
1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well
Vanilla ice cream
Caramel topping

Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces into cheese mixture. On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side. Remove from oil. Preheat oven to 350 degrees. Place chimicheesecake on cookie sheet and bake for 20-25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar mixture. Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:31 pm

Applebee's Honey Mustard Dressing

1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:32 pm

Applebee`s Honey Pepper Sauce For Salmon

3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juiced
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.

Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. Makes 4

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 9:33 pm

Applebee's Marinara Dipping Sauce

1 (8 ounce) can tomato sauce
1 tomato, chopped
1 tablespoon diced onions
1 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried basil

Prepare the dipping sauce by combining all the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil. Reduce heat, cover and simmer the sauce for half hour.


Last edited by justmecookin on Fri Jul 11, 2008 10:01 pm; edited 1 time in total

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 10:00 pm

Applebee's Smothered Steak Skillet

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

Sautéed 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)
Sautéed 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.

Sautéed Onions, 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.

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.

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 10:07 pm

Applebee's Steakhouse Salad

1 (1 pound) sirloin steak
4 to 5 romaine lettuce leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese

Begin grilling steak to desired doneness. Cook to an internal temperature of 145 degrees F. 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 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 teaspoon granulated sugar
1/2 teaspoon hot pepper sauce (like Tabasco)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon 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.

justmecookin

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 10:07 pm

Applebee's Deadly Chocolate Sin

2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons corn starch
10 ounce package frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume.

Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.

Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate. Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

justmecookin

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Re: Kopy Kat Recipes - A

Post  justmecookin on Fri Jul 11, 2008 10:11 pm

Applebee's Blackened Whitefish Sandwich with Kookaburra Sauce

2 tilapia filets, approximately 6 to 7 ounces
Clarified butter, as needed
Cajun/blackening seasoning, as needed
2 round sandwich/burger buns
Shredded lettuce/tomatoes slices/red onion slices/pickles, as desired

Kookaburra Sauce

1 cup mayonnaise
3 tablespoons dill pickle relish
2 tablespoons minced green cabbage
2 tablespoons minced carrots
1 1/2 teaspoons prepared horseradish
2 tablespoons minced pimiento
2 tablespoons minced yellow onion
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon granulated garlic
1/2 teaspoon dry vermouth

Sandwich: Brush both sides of tilapia filet with clarified butter (or butter flavored cooking oil) and sprinkle approximately five pinches of seasoning on each side. Place filet in a highly oiled fry pan or skillet on medium high heat and cook to an internal temperature of 145 degrees Fahrenheit. Served on toasted bun with garnishes as desired and Kookaburra Sauce (below) on your side.

Kookaburra Sauce: Stir or whisk ingredients in a bowl to blend. Adjust seasonings to taste (minced jalapenos are a nice addition for those who like it hot). Chill for at least one hour before serving. Shelf life is 48 hours.

justmecookin

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Re: Kopy Kat Recipes - A

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