Looking For Applebee's Restaurant Recipes? Try This Delicious Recipe
For The Original Applebee's Baby Back Ribs!
Inredients:
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.
Servings: 3
Secret Restaurant Recipes
Oriental Dressing
3 T. honey
1 1/2 T. rice wine vinegar
1/4 C. mayonnaise
1 tsp. Grey Poupon Dijon mustard
1/8 tsp. sesame oil
Salad
1 egg
1/2 C. milk
1/2 C. flour
1/2 C. corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
1 boneless, skinless chicken breast half
2-4 C. vegetable oil (for frying)
3 C. chopped romaine lettuce
1 C. red cabbage
1 C. Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T. sliced almonds
1/3 C. chow mein noodles
Directions:
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened to brown.
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 bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.
Ingredients:
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Directions:
Combine all the ingredients except the steaks in a baking dish or
resealable plastic storage bag; mix well. Add the steaks; cover
(or seal) and refrigerate for 2 hours, or overnight. Preheat the
grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or
until desired doneness, turning them over halfway through the grilling.
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