1

Applebee’s(tm) Southwest Shrimp Fettuccine

Today’s secret recipe (below) is for a delicious shrimp and pasta dish served at Applebee’s.  The southwest shrimp fettuccine is seasoned with just the right amount of spice, then topped with a fresh black bean and corn salsa.  Fresh cilantro and lime juice really elevates the flavors in this dish.  For a healthier version you can substitute whole wheat pasta.

We also have a huge selection Applebee’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s(tm) Southwest Shrimp Fettuccine
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

fettuccine noodles, cooked according to directions
4 ounces raw shrimp, peeled, tails removed, deveined
1 teaspoon lime juice
1/4 teaspoon chili powder
1 teaspoon sour cream
1/2 teaspoon chopped garlic
1 wedge The Laughing Cow Light Queso Fresco & Chipotle cheese
2 tablespoons black bean and corn salsa
1 tablespoon chopped fresh cilantro

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp, top with lime juice, and stir. Sprinkle with chili powder. Cook and stir for about 4 minutes, until cooked through.

Transfer shrimp to a medium bowl, and cover to keep warm. Remove skillet from heat. Clean, if needed. Re-spray and return to medium heat. Add noodles, sour cream, garlic, and cheese wedge, breaking the wedge into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated noodles, 2 – 3 minutes. Transfer to a plate or bowl. Top with shrimp, salsa, and cilantro.

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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0

Applebee’s Spicy Queso Blanco

The last time I was at Applebee’s I tried their queso blanco and I loved it.  It was cheesy, spicy and perfect for dipping chips in.   I knew it couldn’t be that hard to recreate this dish at home.

Today’s secret recipe will show you exactly how it’s done.  Serve this this creamy white spicy queso at your next party and it’s guaranteed to be a hit.

This recipe calls for roasted poblano peppers, you can learn how to roast your own peppers by following these instructions on our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s Spicy Queso Blanco

1 tablespoon refined coconut oil (or other neutral oil)
1 small onion, divided
1 medium roasted poblano pepper, seeded, deveined, and minced (divided)
1/2 cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white cheddar cheese, cut into chunks
1 1/2 tablespoons fresh chopped cilantro, divided
1 Roma tomato, deseeded and diced

Cut onion in half and mince one half. Set aside.

Warm oil in a small saucepan over medium heat. Add 2/3 of minced poblano and grate 1/2 onion into pan. Stir to coat and cook for 3-5 minutes until tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.

To create a simple pico de gallo: Combine chopped onion, tomato, 1/2 tablespoon cilantro, and remaining poblano in a bowl.

Pour queso blanco into a medium size serving bowl (2 1/2 cup or larger). Top with pico de gallo. Serve and enjoy!

Makes 2 Cups

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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2

Applebee’s Honey Pepper Sirloin

Applebee’s recently introduced their honey pepper grill which features a delicious sauce flavored with pure honey and the spice of cracked black pepper.  After trying their honey pepper
sirloin, I knew these wonderful flavors could be recreated at home.  You will find the secret recipe for this tasty dish below.  If you like this honey pepper sauce, then you should also try it out on grilled chicken and salmon.

Serve the steak over some honey roasted red potatoes by using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Applebee’s Honey Pepper Sirloin

(2) 7 ounce sirloin steaks
salt & black pepper, to taste
vegetable oil

Honey Pepper Sauce:

1 Cup Teriayki Sauce
1 Cup Water
1/2 Cup Honey
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
2 Dashes Tabasco Sauce
1 Pinch Cajun Seasoning
1 tablespoon Black Pepper

To make the honey-pepper sauce, combine all but honey and pepper in saucepan and heat to a light boil. Stir in honey and mix well. Add pepper and remove from heat. Thicken slightly (till just lightly coats a spoon) using slurry (cornstarch & water).

Pre heat the grill.

Rub the sirloin with vegetable oil, then season with salt and pepper.

Grill the sirloin for 2 to 4 minutes per side or until done.

Serve sirloin with some honey pepper sauce poured over it.

Serves 2

Source: The Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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1

Applebee’s Triple-Chocolate Meltdown

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We’re always getting requests for more dessert recipes from your favorite restaurants, so we have been working hard to bring you just that.

I am excited to announce that our newest secret recipe cookbook is now available and it features more than 200 copycat dessert recipes.

America’s Most Wanted Recipes Just Desserts has all of the sweet indulgences from your family’s favorite restaurants.

If you would like to grab a copy now, please go here.

Below, I am sharing one of the new decadent recipes from America’s Most Wanted Recipes Just Desserts.  Applebee’s Triple-Chocolate Meltdown is a chocolate lovers dream.  This simple but stunning dessert takes a yummy chocolate cake with a molten chocolate center and tops it with two different chocolate sauces.

Enjoy!

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New Secret Recipe
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Applebee’s Triple-Chocolate Meltdown

2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips–simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes should be slightly crusty on top and still liquid in the center  when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don’t let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Serves 6

Source: America’s Most Wanted Recipes – Just Desserts

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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