Applebee's Recipes

Watch this video for Applebee’s recipe for mouthwatering Tomato Basil soup…

For thousands of other copy cat restuarant recipes click here.

Hi everyone,

Thanks for visiting. This applebee’s recipe has got to be one of my all time favorites. It’s certainly very popular with Mark and me. I hope you get as much enjoyment out of these copy cat recipes as we have

Chicken

2 pounds boneless skinless chicken breasts
“Egg Wash”
2 cups milk
2 eggs

Dusting

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Batter

3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

Coating

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy

3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don’t scorch).

Next, add garlic, onion powder, pepper and salt.

In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350 degrees Fat a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.

Mix dry ingredients for “dusting” and “coating” in two large bowls until evenly mixed.

Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and “seal” in batter with a dry, but not excessively thick, coating.

Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.

Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.

Remove and drain on paper towel.

And that’s it. It really does turn out just like the restaurant. The last time I cooked this my husband and my sister and her family were absolutely wowed. They loved it and it’s always nice to receive  praise from family Enjoy!

By the way, as much as I’d like to claim all the credit for these recipes, it’s not me… if you want to check out how I do it….

Click here to check out the  book of America’s Secret Recipes

Thanks,

Paula

Hi all,

It seems a bit gruesome to take so much enjoyment out of eating a little baby piglet….but wow do these taste good! Here’s the recipe for Applebee’s Baby Back Ribs:

3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup.

Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes.

Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Enjoy! If you want more of these delicious recipes, take a look at the site I got them from:

Click here to check out the book of America’s Secret Recipes

Paula

Hi all,

In keeping with the Chicken theme, here’s an Applebees recipe I made a couple of weeks ago. Once again delicious (it wasn’t just me who thought so – Mark did too!)

Applebee’s Crispy Orange Chicken Bowl
4-6 servings

2 lbs boneless skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup all-purpose flour
oil (for frying)
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1 dash cayenne pepper
1/4 cup granulated sugar
salt and pepper

1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
3. Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
4. 1 teaspoon minced garlic.
5. 1 1/2 teaspoons grated orange rind.
6. 1 cup orange juice.
7. 1/2 cup hoisin sauce.
8. Dash cayenne pepper.
9. 1/4 cup granulated sugar.
10. Salt and pepper to taste.
11. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
12. Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

I hope you enyoy this as much as me and Mark did…I can’t claim any of the credit however, for that you need to:

Click here to check out America’s Secret Recipes

Paula

Hi all,
Wow. My very first post. I thought I’d tell you a bit about myself. I guess it’s obvious I’m a fan of eating out. My husband Mark and I used to eat out about 2 or 3 times a week! (Not good for the waistline), but we are just needing to be a bit more careful with our money these days, so I have discovered the joy of cooking clone recipes, the copy cat recipes from Mark and my favourite restaurants. It’s always a buzz cooking up a storm, following the recipe and then when it’s all ready tasting them to see if they taste the same as we know them. And the proof is in the tasting! Mmmm

My last recipe wasn’t actually an Applebees, it was TGI Friday’s Spicy Cajun Chicken Pasta. Delicious!!! I cooked it for Mark, me, my sister and brother inlaw and their kids and it was a triumph! (It’s always nice to get complimented). I hope to give you a few good recipes over the next few days, so come back and take some notes and start cooking.

Thanks for reading,

Paula