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