Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
A (continued)
14. Applebee's Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An intresting 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 the lemonade and water.
15. Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chowmein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijonmustard
1/8 teaspoon sesame oil
Prepare dressing ingredients bymixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg withmilk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the saladforming a pile in themiddle. Serve with salad dressing on the side.
16. Applebee's Spinach Pizza Appetizer
Pita Bread (2 or 3 whole)
1 −10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg freshmushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flou
Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes,mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomatomixture, being careful to avoid the juice.
Bake for 5 to 7 min.Watch closely so that the edges of the pita don'tburn.
17. Applebee's Barbecue Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.Makes 1 cup.
18. Applebee's Horsey Sauce
1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
2 packages Equal
Mix all ingredients and chill.
19. Arthus Treacher's Fish Batter
3 Pounds Fish Fillets
2 Cups All−purpose flour
3 Cups Pancakemix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt
Dipmoistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5minutes.Whip the pancakemixwith the club soda to the
consistency of buttermilk−pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4minutes per side. Arrange on cookie sheet in 325 oven until all pieces have been fried.
20. Aunt Jamima Maple Syrup
2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 min. Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring and stir.When completely cool, transfer the syrup to a covered plastic or glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.
21. Aunt Jamima's Pancake Mix
2 cups Self−rising flour
2 cups Bisquick
1/2 cup Sugar
1/2 cup Non−dairy creamer powder
TO USE THE MIX:
1 Egg
8 ounces 7−up
1 3/4 cups prepared pancake mix
THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and creamer. Cover tightly. Refrigerate mix to use within 3 months. Makes 7 cups of mix.
TO USE: Into blender, put egg, 7−up and prepared pancakemix. Blend at high speed until smooth, 1minute. Allow 1/3 cup batter for each 6" pancake.
22. Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water inmixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with meltedbutter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, trymelting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl,make amixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture.
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