recipes

Homemade Arby’s Style BBQ Sauce

Homemade Arby’s Style BBQ Sauce

Portions:1 cup
Cooking Time:8 minutes
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Equipment

  • small saucepan
  • Measuring cups and spoons
  • stirring spoon
  • Covered container for storage

Ingredients

  • 1 cup ketchup
  • 2 teaspoons water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon Tabasco pepper sauce

Instructions

  • Combine all the ingredients in a small saucepan.
  • 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.
  • Storage:
  • Keeps for a month or two in the refrigerator.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a fruity red wine such as Zinfandel or a cold beer.

Nutritional Information

Calories: 20 kcal | Carbohydrates: 5 g | Protein: 0 g | Fat: 0 g | Fiber: 0 g | Sugar: 4 g | Salt: 0.2 mg
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Course Barbecue / Sauce
Cuisine American
Diets Gluten Free / Vegan / Vegetarian

Applebee’s Inspired Oriental Chicken Salad

Applebee’s Inspired Oriental Chicken Salad

Portions:1 dinner-size salad
Cooking Time:30 minutes
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Ingredients

Oriental Dressing:

  • 3 tablespoons honey
  • 1½ tablespoons rice winevinegar
  • ¼ cup mayonnaise
  • 1 teaspoon Grey Poupon Dijon mustard
  • ⅛ teaspoon sesame oil

Salad:

  • 1 egg
  • ½ cup milk
  • ½ cup flour
  • ½ cup corn flake crumbs
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 boneless skinless chicken breast half
  • 4 cups vegetable oil for frying
  • 3 cups chopped romaine lettuce
  • 1 cup red cabbage
  • 1 cup Napa cabbage
  • ½ carrot julienned or shredded
  • 1 green onion chopped
  • 1 tablespoon sliced almonds
  • ⅓ cup chow mein noodles

Instructions

  • 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.
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Course Chicken / Main Dish / Salad
Cuisine American

Applebee’s Low-Fat Blackened Chicken Salad

Applebee’s Low-FatBlackened Chicken Salad

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Ingredients

Dressing:

  • ¼ cup fat free mayonnaise
  • ¼ cup Grey Poupon Dijon mustard
  • ¼ cup honey
  • 1 tablespoon prepared mustard
  • 1 tablespoon white vinegar
  • ⅛ teaspoon paprika

Chicken Marinade:

  • 1 cup water
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • ½ tablespoon Worcestershire

Cajun Spice Blend:

  • ½ tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon white pepper
  • 2 boneless skinless chicken breast halves
  • 2 tablespoons light butter

Salad:

  • 8 cups chopped iceberg lettuce
  • ½ cup shredded red cabbage
  • ½ cup shredded carrot
  • ½ cup fat free shredded mozzarella cheese
  • ½ cup fat free shredded cheddar cheese
  • 1 large tomato diced
  • 1 hardboiled egg white diced

Instructions

  • Make dressing by combining ingredients in a small bowl.
  • Mix well by hand.
  • Store in a covered container in the refrigerator until salad is ready.
  • Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir.
  • Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours.
  • Overnight is even better.
  • When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat.
  • Also, preheat your barbecue grill to medium/high heat.
  • Combine the spices for the Cajun spice blend in a small bowl.
  • Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts.
  • Cover the entire surface of the chicken with spice.
  • Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices.
  • While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other.
  • Flip the chicken over, and sear for another 2-3 minutes.
  • The surface of the chicken will be coated with a charred, black layer of flavor.
  • This is exactly what you are shooting for.
  • Finish the chicken off on your barbecue grill.
  • Grill each breast on both sides for 2-3 minutes, or until they are done.
  • While chicken is cooking prepare the salads by splitting the lettuce into two large bowls.
  • Toss in the red cabbage and carrots.
  • Mix the cheeses together, then top the salad with the cheeses and hardboiled egg.
  • Sprinkle the diced tomato on each salad.
  • Slice the chicken breast, across each breast in 1/2-inch-thick slices.
  • Spread the chicken over the top of the salad and serve immediately with dressing on the side.
  • Serves 2 as an entree.
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Course Salad

Applebee’s Lemonade

Applebee’s Lemonade

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Ingredients

  • 1 Quart water
  • 1 Cup sugar
  • 1 Cup lemon juice FRESH
  • Sparkling Water not tonic water, like Perrier

Instructions

  • Mix first three togther.
  • Fill a tall glass ⅔ to ¾ 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.
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Almond Joy Bars

almonds

Almond Joy Bars

Portions:26 servings
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Ingredients

  • 8 ½ oz shredded coconut
  • ¼ c Light corn syrup
  • 1 pk milk chocolate pieces (11 1/2-oz)
  • ¼ c Vegetable shortening
  • 26 Whole natural almonds 1-oz

Instructions

  • Line two large cookie sheets with waxed paper.
  • Set large wire cooling rack on paper; set aside.
  • Place coconut in large bowl; set aside.
  • Place corn syrup in a 1-cup glass measure.
  • Microwave on high (100%) 1 minute or until syrup boils.
  • Immediately pour over coconut.
  • Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
  • This takes a little time, and yes, there is enough syrup.
  • Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
  • Place 2 inches apart on wire racks.
  • Let dry 10 minutes.
  • Reroll coconut balls so there are no loose ends of coconut sticking up.
  • Place milk chocolate and shortening in a 4-cup glass measure or 1½ quart microwave-safe bowl.
  • Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
  • Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
  • While chocolate coating is still soft, lightly press whole almond on top of each.
  • Let stand to set or place in refrigerator.
  • Store in a single layer in airtight container.
  • Keeps best if refrigerated.
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Course Candy / Chocolate

Zesty Homemade Steak Sauce

Zesty Homemade Steak Sauce

Portions:1 cup
Cooking Time:15 minutes
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Equipment

  • Saucepan
  • blender
  • Bottle with cap for storage
  • Measuring cups and spoons
  • stirring spoon

Ingredients

  • ½ Cup Orange Juice
  • ½ Cup Raisins
  • ¼ Cup Soy Sauce
  • ¼ Cup White Vinegar
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Bottled Grated Orange Peel
  • 2 Tbsp Heinz Ketchup
  • 2 Tbsp Heinz Chili Sauce

Instructions

  • Combine orange juice, raisins, soy sauce, white vinegar, Dijon mustard, orange peel, ketchup, and chili sauce in a saucepan.
  • Bring the mixture to a boil, stirring continuously for 2 minutes.
  • Remove the saucepan from heat and allow the mixture to cool to lukewarm.
  • Transfer the mixture to a blender and blend until it is completely pureed.
  • Pour the pureed sauce into a bottle, cap tightly, and refrigerate.
  • Use the sauce within 90 days.

Notes / Tips / Wine Advice:

This zesty sauce pairs well with a robust red wine like Cabernet Sauvignon or Malbec, which complements the tangy and savory flavors.

Nutritional Information

Calories: 20 kcal | Carbohydrates: 4 g | Protein: 0.3 g | Fat: 0.1 g | Fiber: 0.2 g | Sugar: 3 g | Salt: 170 mg
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Course Sauce
Cuisine American
Diets Dairy free / Nut free / Vegan / Vegetarian