Auntie Anne's Pretzels

Servings Size: 1

INGREDIENTS:
1 1/2 tsp     Yeast
1/2 tsp        Brown sugar
1 tsp           Salt
1 1/2 c        Water,
4 c              Bread flour
2 tsp           Baking soda
2 c             Warm water
1/2 lb          Butter,
2 Tbsp        Honey
White sugar Brown sugar

*********

Preparation Instructions:
1) Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes.

2) Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet.

3) Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle.

4) Dip pretzels in warm water and baking soda mixture and put on baking sheet.

5)  Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey.

6) Sprinkle with white and brown sugar (approx. half and half mixture).

Arby's 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

1) 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.

2) Remove the sauce from the heat. Cover and allow to cool.

3) Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup.

Arby's Jamocha Shake

1 cup       cold coffee
1 cup        low-fat milk
3 tbsp      granulated sugar
3 cups      vanilla ice cream
3 tbsp      chocolate syrup

1) Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.

2) Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.

3) Pour drink into two 16-ounce glasses. Makes 2 large drinks.

Arby's Bronco Berry Sauce

3/4 cup                       water
1/3 cup                       sugar
1/4 cup                       corn syrup
3 tbsp                          pectin
2 tsp                            cornstarch
1 tsp                            vinegar
50 drops or 1/4 tsp      red food coloring
1/8 tsp                         onion powder
1/4 cup                        minced red bell pepper
1/2 tsp                         minced canned jalapeno peppers
dash cayenne pepper
dash garlic powder
dash paprika

1) Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.

2) Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.

3) Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.

4) Use sauce when it reaches room temperature or cover and chill until needed. Makes 1 cup.

Arby's Horsey Sauce

Amount     Measure          Ingredient -- Preparation Method
--------     ------------     --------------------------------
   1            c                      Mayo
   3            tbsp                 Bottled horseraddish cream
                                        Sauce
   1           tbsp                  Sugar -- or
   2           pk                    Equal

  Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.

Applebee's Tequila Lime Chicken

Marinade
1 cup        water
1/3 cup     teriyaki sauce
2 tbsp       lime juice
2 tsp         minced garlic
1 tsp         mesquite liquid smoke flavoring
1/2 tsp      salt
1/4 tsp      ground ginger
1/4 tsp      tequila

4              chicken breast fillets

Mexi-Ranch Dressing
1/4 cup        mayonnaise
1/4 cup        sour cream
1 tbsp          milk
2 tsp            minced tomato
1 1/2 tsp      white vinegar
1 tsp            minced canned jalapeno slices (nacho slices)
1 tsp            minced onion
1/4 tsp        dried parsley
1/4 tsp        Tabasco pepper sauce
1/8 tsp         salt
1/8 tsp         dried dill weed
1/8 tsp         paprika
1/8 tsp         cayenne pepper
1/8 tsp        cumin
1/8 tsp        chili powder
dash garlic powder
dash ground black pepper

1 cup         shredded cheddar/monterey jack cheese blend
2 cups       crumbled corn chips or fried tortilla strips (see tidbits)

1) Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2) Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.

3) When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

4) Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

5) Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4.

Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's Oriental Chicken Salad

Oriental Dressing
3           tablespoons honey
1 1/2     tablespoons rice winevinegar
1/4 cup  mayonnaise
1 tsp     Grey Poupon Dijon mustard
1/8 tsp  sesame oil

Salad
1             egg
1/2 cup    milk
1/2 cup    flour
1/2 cup    corn flake crumbs
1 tsp        salt
1/4 tsp      pepper
1              boneless, skinless chicken breast half
2-4          cups vegetable 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 tbsp       sliced almonds
1/3 cup     chow mein noodles

1) Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

2) 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.

3) In a small, shallow bowl beat egg, add milk, and mix well.

4) In another bowl, combine flour with corn flake crumbs, salt and pepper.

5) 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.

6) Fry each chicken finger for 5 minutes or until coating has darkened to brown.

7) Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

8) Sprinkle sliced green onion on top of the lettuce.

9) Sprinkle almonds over the salad, then the chow mein noodles.

10) 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.

Applebee's Low-Fat Blackened Chicken Salad

Dressing
1/4     cup fat free mayonnaise
1/4     cup Grey Poupon Dijon mustard
1/4     cup honey
1        tablespoon prepared mustard
1        tablespoon white vinegar
1/8     teaspoon paprika

Chicken Marinade
1        cup water
3        tablespoons lime juice
2        tablespoons soy sauce
1/2     tablespoon Worcestershire

Cajun Spice Blend
1/2     tablespoon salt
1        teaspoon sugar
1        teaspoon paprika
1        teaspoon onion powder
1        teaspoon black pepper
1/2     teaspoon garlic powder
1/2     teaspoon cayenne pepper
1/2     teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8        cups chopped iceberg lettuce
1/2     cup shredded red cabbage
1/2     cup shredded carrot
1/2     cup fat free shredded mozzarella cheese
1/2     cup fat free shredded cheddar cheese
1        large tomato, diced
1        hardboiled egg white, diced

1) 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.

2) 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.

3) 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.

4) 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.

5) 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.

6) Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7) 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.

8) 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.

Applebee's Low-Fat Asian Chicken Salad

1        cup teriyaki marinade
4       chicken breast fillets

Fat-Free Asian Dressing
2        cups water
1/2     cup granulated sugar
3        tablespoons dry pectin
1        tablespoon white vinegar
1/2     teaspoon soy sauce
1        teaspoon salt
1/4     teaspoon garlic powder
1/4     teaspoon ground black pepper
1/4     teaspoon paprika
8        cups chopped romaine lettuce
8        cups chopped iceberg lettuce
3        cups shredded red cabbage
3        cups shredded green cabbage
2        cups shredded carrots
1        cup chopped green onion
1 1/3  cups crispy chow mein noodles

1) Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2) Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

3) When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.


4) Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.

5) Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.

6) When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7) Place a 1/4 cup pile of shredded carrots in the center of each salad.

Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575

Applebee's Bananaberry Freeze

1 10 ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas

Garnish
whipped cream
2 fresh strawberries

1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.

2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.

3. Cut the end off end banana -- set these pieces aside to use later as a garnish -- then put the bananas into the blender.

4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.

5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.

6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw. Makes 2 servings.

Applebee's Baked French Onion Soup

3                            tablespoons vegetable oil
6                            medium white onions, sliced
8                            cups beef broth (Swanson is best)
1                            cup water
2 1/2                      teaspoons salt
1/2                         teaspoon garlic powder
1/4                         teaspoon ground black pepper
5                            plain hamburger buns
10                          slices provolone cheese
10                          teaspoons shredded parmesan cheese

1) Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.

2) Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

3) To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.

4) When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.

5) Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.

Applebee's Pico de Gallo

Notes:  This is a great summer relish to serve with chips, or even on a hamburger.

INGREDIENTS:
3 large tomatoes diced, 1 large onion diced.
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced).
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder.
1 Tbsp. olive oil, 1 Tbsp. white vinegar.

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Preparation Instructions:
Mix all ingredients together in large container until well blended.
Allow to sit for at least 6 hours, it is better if allowed to sit overnight.

Snickers (almost)

Amount     Measure          Ingredient -- Preparation Method
--------        ------------           --------------------------------
12            ounces              Low fat ice cream -- softened
1              cup                   Low fat Cool Whip
1/4           cup                   Crunchy peanut butter
1              package            Sugar free Chocolate pudding
3              ounces              Grape Nut cereal

1) Mix together ice cream, Cool Whip, peanut butter and pudding.

2) Fold in Grape Nuts.

3) Spread in 8x8 inch pan and freeze.

A1-Sauce

Amount        Measure              Ingredients -- Preparation Method
--------           ------------               --------------------------------
1/2               C                         Dark Molasses
2                                             Green onions -- chop
3                 tbsp                      Coarse salt (kosher)
3                 tbsp                      Dry mustard
1                 tsp                        Paprika
1/4              tsp                        Cayene
1                                              Clove garlic -- crush or
1                 tsp                        Garlic powder
1                                             Anchovy fillet; chop -- or
1                 tbsp                      Anchovey paste
6                 tbsp                      Fresh taramind -- or
1                 tbsp                      Taramind extract
1                 tsp                        Pepper
1/2              tsp                        Fenugreek
1/2              tsp                        Powdered ginger
1/2              tsp                        Ground cinnamon
1                 tsp                        Powdered cloves
1/2              tsp                        Caradamen seeds
3                 drops                    Tabasco
6                 oz                         Rhine wine
2                 oz                         Rose wine
1                 pt                          White vinegar
1                 tbsp                      Kitchen Bouquet
1                 tbsp                      Postum Powder

1) Put all spices (except last 6 ingr.) through blender till fine powder.

2) Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.

3) Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat.

4) Pour into crock or tuperware container (2qt). Let stand covered for 1 week.

5) Then strain thru cheese- cloth, six times.

6) Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.