Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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Honey Pepper Sirloin



HONEY PEPPER SIRLOIN
Applebee’s Copycat Recipe

Serves 2

2 (7 oz.) sirloin steaks
salt & black pepper, to taste
vegetable oil

Honey Pepper Sauce
1 cup Teriyaki sauce
1 cup water
1/2 cup honey
1/4 cup brown sugar
1/4 cup red wine vinegar
2 dashes Tabasco sauce
1 pinch Cajun seasoning
1 tablespoon black pepper

Honey Pepper Sauce: Combine all but honey and pepper in saucepan and heat to a light boil. Stir in honey and mix well. Add pepper and remove from heat. Thicken slightly (till just lightly coats a spoon) using slurry (cornstarch & water).

Steaks: Preheat the grill. Rub the sirloin with vegetable oil, then season with salt and pepper. Grill the sirloin for 2 to 4 minutes per side or until done. Serve sirloin with some honey pepper sauce poured over it.

Orange Creamsicle Cake



ORANGE CREAMSICLE CAKE
Applebee’s Copycat Recipe

1 (18.25 oz) orange cake mix
1 (3 oz) orange favored gelatin
1 cup boiling water
1 (3.4 oz) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 oz) tub thawed Cool Whip
white chocolate shavings

Prepare cake as directed on package and bake as directed in a 9 x13-inch baking pan.  Poke holes in cake while still hot with a wood spoon handle.  Make gelatin with 1 cup boiling water, pour over cake while hot. Now cool cake completely.  Make vanilla pudding using the 1 cup milk, stir in extracts. Fold in Cool Whip. Spread this over cake. Sprinkle with white chocolate shavings.  Chill in refrigerator at least one hour before serving.

Caramel Appetini



CARAMEL APPTLETINI
Applebee’s Copycat Recipe

1 oz shakka apple
1 0z vanilla vodka
1 oz monin carmel liquid
carmel sysrup on bottom of glass
apple juice enough to fill the glass when mixed with the other 3 ingredients

Green Goddess Wedge Salad


GREEN GODDESS WEDGE SALAD
Applebee's Copycat Recipe

Serves 4

Dressing
1/4 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon each salt
1/8 teaspoon black pepper

Salad
4 slices bacon
1 large head iceberg lettuce
1/4 cup crumbled blue cheese
1/4 cup chopped pecans

Place all dressing ingredients in a small blender or food processor. Add 1 tablespoon water, and blend until smooth. Cook bacon until crispy, either in a large skillet over medium heat. Cut lettuce head into quarters, leaving you with 4 wedges. Remove the core portion of each wedge and any limp exterior leaves. Chop or crumble bacon. Plate lettuce wedges, and top with dressing, blue cheese, pecans, and bacon.


Deadly Chocolate Sin


Decadent chocolate cakes topped with raspberry puree

DEADLY CHOCOLATE SIN
Applebee's Copycat Recipe

Serves 12

2 tablespoons butter
6 ounces semisweet 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
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 semisweet 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 375 degree 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 coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.