Applebees : The Restaurant Recipe Blog

Jun
11
2014

Applebee’s Spicy Queso Blanco

Posted by: ChefTom in Categories: Applebees, Recipes.

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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0 Comments
Oct
23
2013

Applebee’s Honey Pepper Sirloin

Posted by: ChefTom in Categories: Applebees, Recipes.

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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2 Comments
Aug
08
2012

Applebee’s Triple-Chocolate Meltdown

Posted by: ChefTom in Categories: Applebees, Recipes.

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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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1 Comments
Jul
29
2009

2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
- 1/2 cup plus 1 tablespoon cornstarch
- 1/4 cup all-purpose flour
- Oil (for frying)

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

1. Cut your chicken into 2 inch piece and put them into a large
bowl. Add in the egg, salt, pepper and oil. Mix it well and set it
to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and
coat each piece generously.

2. Pour about a 1/2 inch of oil into a heavy skillet and set it
over high heat. When the temperature is 375 degrees, carefully put
some chicken pieces in small batches and fry for 3 to 4 minutes or
until it’s brown and crispy/crunchy. Carefully remove the chicken
from the oil with a slotted spoon and drain it on paper towels,
brown bags, or however you’d like to drain it. Finish frying the
chicken until they’re all done. Set it aside and put together your
glaze in the next step.

3. Let your oil cool slightly in the skillet and remove all but 2
tbsp. of oil and put it over medium heat. Saute the minced garlic
for a minute, being careful not to burn it so you don’t end up with
a bitter taste. Add the rest of the ingredient in and bring the
mixture to a boil. Make sure to stir this for 3 minutes and reduce
the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

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13 Comments
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