Applebee's Recipes

Everything Else/Misc The Secret Recipe Archive
29

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 tsp. salt
1/4 tsp. black pepper

In a large pot, cover potatoes and garlic with lightly salted water.

Boil until potatoes are fork tender.

Fry bacon in skillet until crisp; drain on paper towels.

Pour out all but 1 tsp. bacon grease from pan.

Add scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot.

Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.

Reheat, if necessary, before serving.

30

Applebee’s Deadly Chocolate Sin

2 tablespoons butter
6 ounces semi-sweet 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
1 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 semi-sweet 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 caulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Serves 12.

31

Applebee’s Blondie Brownies

1 cup sifted all-purpose flour
1/2 tsp. baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar - divided
1 egg - beaten
1 Tbls. vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. creamcheese - softened
1/2 tsp. maple extract

Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside.

With an electric mixer, beat together melted butter and 1 cup brown sugar.

Beat in egg and vanilla.

Slowly beat dry mixture in to wet mixture.

Stir in vanilla baking chips by hand.

Spread batter into a greased 9" X 9" X 2" baking pan.

Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool.

In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.

Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.

Remove saucepan from heat and beat in creamcheese and maple extract until smooth.

Return sauce pan to low heat and simmer, stirring constantly, until desired consistency.

Notes: Serve sauce over warm blondies topped with vanilla ice cream.

32

Applebee’s Apple Chimi-Cheesecake

This is simple and easy. Make a cheesecake and add cooked apples to the cake. Omit the excess syrup filling. After it firms up, cut into pieces.

Wrap in a flour tortilla. Tie it up with string to hold it together so it will not come undone during frying.

Fry them in oil at 350 degrees F. Fry until golden brown and serve it with caramel sauce. You can use caramel topping for ice cream or you can make it yourself using soft caramels.

Melt them using a double broiler (this comes the closest to the caramel we use for the chimis at Applebee’s).

33

Applebee’s Apple Chimi-Cheesecake #2

10 to 12 (6 1/2-inch) flour tortillas
16 ounces creamcheese, at room temperature
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, very well drained
1/2 cup almond toffee bits
Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground cinnamon, mixed well)
Vanilla ice cream
Caramel topping

Beat creamcheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture.

On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the creamcheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimi-cheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

Preheat oven to 350 degrees F.

Place chimi-cheesecake on cookie sheet and bake for 20 to 25 minutes.

Remove from oven and liberally sprinkle with cinnamon sugar.

Serve cheesecakes slightly warm with vanilla ice creamand caramel topping.

Makes 12 to 14 servings.

34

Applebee’s Maple Butter Sauce

3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

35

Applebee’s Chardonnay Mushrooms

1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms, quartered

Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.

Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.

Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together.

Serve over your favorite steak.

If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.

36

Applebee’s 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 saute 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.

37

Applebee’s Barbecue Sauce

1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce

Combine all ingredients.

This will keep in the refrigerator for a few weeks or may be frozen.

The recipe can easily be doubled or tripled.

38

Applebee’s Spicy Ranch Dressing

39

Applebee’s Bananaberry Freeze

40

Applebee’s Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey’s Irish Cream
1/2 ounce vodka
1 ounce milk

Pour ingredients over ice and stir.

41

Applebee’s Lemonade

1 Quart water
1 cup sugar
1 cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)

Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.

An interesting 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 lemonade and water.

42

Applebee’s Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey’s Irish Cream
1/2 ounce vodka
1 ounce milk

Pour ingredients over ice and stir.

43

Could you please tell me what Burger Fry is? I love this dish at Applebee’s and want to try it.

45

Applebee’s Blondie Brownies

1 cup all purpose flour

1/8 tsp salt

1/8 tsp baking soda

1/2 tsp baking powder

1 cup of brown sugar

1/3 cup butter

1/4 cup margarine

1 medium to large egg

1/2 cup maple syrup

1 tbsp vanilla extract (the natural one rather than the vanilla flavoring)

1/2 cup white chocolate chunks or chips

1/2 cup walnuts

To make the Applebees blondie brownies:

Firstly preheat the oven to 350 and grease and line a 9 inch square brownie pan with greaseproof paper.

Step 1, combine the dry ingredients (the first 4 on the list above).

Melt the margarine, add brown sugar, vanilla extract and the egg and mix well.

Add in the flour gradually until you have a smooth batter mix. Then finally add the chocolate chips or chunks and then pour the mixture into a square, pre prepared pan and then bake in the preheated oven for 20 or 25 minutes. The top should look golden brown when done. You can insert a toothpick into the center to make sure that it is cooked OK.

These are great served with a big dollop or two of high quality vanilla ice cream over the just warm brownies. Thats the great thing about making recipes from applebees yourself – you can make as big or small portions as you like!

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46

APPLEBEE’S QUESADILLA BURGER (copycat recipe)

Southwest Seasoned Burger (recipe for seasoning mix follows)
2 (10-inch) flour tortillas
2 tbsp butter, softened
1/3 cup shredded Pepper Jack cheese
1/3 cup shredded Cheddar cheese
1/2 medium tomato, chopped
2 tsp diced red onion
1 tsp diced canned jalapenos
1 slice bacon, cooked
FOR SERVING:
Pico de Gallo (recipe follows - prepare at least 6 hours before serving)
shredded lettuce
Mexi-Ranch Dressing

Make a hamburger using Southwest Seasoning. Cook burger; keep warm.

Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan - but not all the way to the edges.

Put the tomato, onion, bacon and jalapeno over the cheese, add the seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwich).

When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and, using a pizza cutter, cut through the middle like a pizza. Serve with Pico de Gallo

SOUTHWEST SEASONING MIX

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients and use to season hamburger.

PICO DE GALLO

2 cups diced very ripe tomato, 1/4-inch cubes
1 cup diced red onion, 1/4-inch cubes
6 to 10 jalapeno peppers, finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
2 tbsp salt
OPTIONAL ADDITIONS:
1 tbsp lime juice
1 Habanero pepper
1/2 can whole kernel corn, drained
1/2 can black beans, rinsed and drained

Mix all ingredients together and refrigerate at least six hours. Keeps refrigerated for 4-5 days.

note - mexi-ranch dressing is equal parts ranch and salsa. That’s it. No extra spices or anything. The key is to have a creamy and non-tangy ranch dressing along with a salsa that is not too chunky. Then it will have the right consistency.

47

Applebee’s Boneless Wings

Yield: 2 to 4 servings

1 cup flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4 to 6 cups vegetable oil
1/4 cup hot sauce or to taste
1 tablespoon margarine

Combine flour, salt, peppers and paprika in a medium bowl.

In a small bowl, whisk together milk and eggs.

Slice each chicken breast into 6 pieces.

Preheat between 4 to 6 cups of vegetable oil in a deep fryer to 375 degrees F.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading; then repeat the process so each piece of the chicken is coated twice. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes

When the chicken is done chilling, drop each piece into the hot oil and fry for 5 to 6 minutes or until each piece has browned.

As the chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20 to 30 seconds or just until the margarine is melted, then stir to combine

Combine the hot sauce and margarine in a small saucepan over low heat and stir until margarine is melted and ingredients are blended

When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce

Pour the chicken onto a plate and serve with bleu cheese dressing and 3 inch celery stalk pieces on the side.

49

Applebee’s Walnut Blondie With Maple Butter Sauce

Ingredients:

Dough

1 cup sifted flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped walnuts

1/3 cup butter or margarine

1 cup packed brown sugar

1 egg, beaten

1 tablespoon vanilla extract

1/2 cup white chocolate chips

Maple Butter Sauce

3/4 cup maple syrup

1/2 cup butter

3/4 cup brown sugar

1/2 cup walnuts, chopped (optional)

Directions:

Dough

Preheat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.