Applebees : The Restaurant Recipe Blog

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
Dec
10
2008

4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees F.
Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve “diamond” grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

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4 Comments
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