Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half

Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. 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.

2. Mix all sauce ingrediants together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often,
for 30 minutes or until slightly thickened.

3. 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.

Applebee's Garlic and Peppercorn Fried Shrimp

1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count
Vegetable oil, as needed
1/2 cup wheat flour
1/4 teaspoon salt
2 teaspoons fresh cracked/ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
1 teaspoon granulated sugar
2 eggs, beaten
1 cup bread crumbs
1 teaspoon fresh cracked/ground black pepper

Fill fryer 2 to 3 inches deep with oil and heat to 350F. Combine
flour, salt, 1 teaspoon cracked pepper, garlic, paprika and sugar
into a bowl. Beat eggs only slightly in another bowl. Mix bread
crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour
mixture, then eggs, then bread crumb mixture, being careful to shake
off excess between steps and not overcoat. Fry two to three minutes
or until golden brown.

Applebee's French Onion Soup

3 T vegetable oil
6 medium white onions, sliced
8 c good quality beef broth
1 c water
2-1/2 t salt
1/2 t garlic powder
1/4 t ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese


Heat vegetable oil in a large soup pot or saucepan over medium high heat.
Add the sliced onions and saute for 20 minutes until the onions begin to
soften and start to become translucent. Add the beef broth, water, salt,
garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms.

This gives you 10 BIG croutons.

Preheat oven to 325F.

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 aside.

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. 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 for the remaining bowls.

Applebee`s Smothered Steak Skillet

GARLIC MASHED POTATOES

2 pounds red potatoes

1/2 cup milk

1/4 cup cream

3 tablespoons butter

Salt, to taste

Black pepper, to taste

1/4 cup garlic cloves

SAUTEED ONIONS AND MUSHROOMS

1/2 pound yellow onions, peeled, cored, and cut 1/4" julienne strips 1/2

pound sliced mushrooms 2 tablespoons butter Granulated garlic to taste

Salt to taste Black pepper to taste

SIRLOIN STEAK SKILLET

2-3/4 pounds sirloin steak,cut 8 pieces, (approximately 5-1/2 oz ea) 8

slices mozzarella cheese

For the Garlic Mashed Potatoes: Place a single layer of garlic cloves on

a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400

degree preheated oven for approximately 45 minutes or until soft. Unwrap

and let cool until touchable. Peel cloves and mash with potatoes when

they are ready. Wash and rinse potatoes under cold water. It is not

necessary to peel potatoes, unless you desire. In large sauce pan (or

pot), bring red potatoes to a slow boil for approximately 20 minutes.

The exact time depends on the size of the potatoes used. For faster

cooking, cut into smaller pieces. Internal temperature should be 205

degrees. Remove from heat and drain in colander. In pan or bowl, combine

potatoes, peeled and roasted garlic cloves, and all other ingredients

and mash with a potato masher.

Return mashed potatoes to low heat, if necessary, to bring them to a

serving temperature of 165 degrees. For the Sauteed Onions And

Mushrooms: Melt butter in skillet over medium heat and add onions and

seasonings. Saute and stir until lightly caramelized. Add sliced

mushrooms and stir, as needed to avoid burning, until hot. For the

Sirloin Streak Skillet: Grill steaks to desired degree of doneness. Melt

two slices of mozzarella cheese over two shingled steaks for each plate.

Top with Sauteed Onions And Mushrooms, and serve with Garlic Mashed

Potatoes on the side.

Just Like Applebee's Honey Glaze

1 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke
Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)

Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.

Next, add garlic and then slowly add sugar while stirring.

In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. Serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.

Just Like Applebee's Chocolate Sin Cake

2 Tbs. butter
6 oz. semisweet chocolate
2 oz. bitter chocolate
1 C. unsalted butter
1 tsp. vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 C. brown sugar, firmly packed
6 Tbs. corn starch
10 oz. pkg. 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-oz. 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 Tbs. 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.

Just Like Applebee's Bourbon Street Steak

2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste

Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.

Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.

Makes 2 servings.

Just Like Applebee's Baked French Onion Soup

Soup
3 Tablespoons vegetable oil
6 Medium white onions, sliced
8 Cups beef broth
1 Cup water
2-1/2 Teaspoons salt
1/2 Teaspoon garlic powder
1/4 Teaspoon ground black pepper

Crouton and Topping:
5 plain hamburger buns
10 Slices provolone cheese
10 Teaspoons shredded parmesan cheese.


Soup:
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes or until the onions begin to soften and start to become translucent. Be careful not to brown the onion slices. 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.


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 cut off tops away. This will leave you with 10 round pieces of bread. The 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.

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. Place the ovensafe bowl under the broiler set to high. Broil the soup for 3 to 4 minutes or until the cheese is melted and starting to bubble. Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve.

Servings: 10

Just Like Applebee’s Honey Barbecue Riblets

Barbecue Sauce:
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation:

For rib tips ('riblets') and full racks, first season ribs with salt, pepper and garlic to taste. Then,sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower the better for this process. Just make sure an internal food temperature of 155°F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips 'sizzles.' Brush with Honey Barbecue Sauce just before removing for service. Serve with your favorite side dishes. Applebee's serves their ribs with French fries, coleslaw and their special honey barbecue baked beans.

Just Like Applebee’s Chicken Wings

About 35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done either bake or deep-fry.

Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish. Bake at 300 F for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing

Just Like Applebee`s Peanut Butter Cup Cheesecake

CRUST

2 cups chocolate cookie crumbs - (more if needed)
1 cup roasted unsalted peanuts -- coarsely chopped
1/2 cup unsalted butter -- melted
4 tablespoons golden brown sugar - (firmly packed)
1 pinch salt

FILLING
4 packages cream cheese - (8 oz ea) -- room temperature
1 1/2 cup golden brown sugar - (firmly packed)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups in 3/4" pieces

TOPPING
1 bag semi-sweet chocolate chips - (12 oz)
4 tablespoons unsalted butter
1/4 cup water


For Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9-inch spring form pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees.

For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.

For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight

Just Like Applebee’s Chicken Quesadilla Grande

1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce (optional)
4 ounces precooked grilled chicken
6 ounces Quesa Filling
1 cup shredded lettuce
Sour cream
Green onion
Salsa

Quesa Filling
Jack and Cheddar cheeses
Jalapeño pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled

Brush one side of each tortilla with shortening; place shortening side down on work surface; spread chipotle sauce evenly over tortilla. Heat chicken' sprinkle over sauce; top with Quesa Filling; cover with second tortilla, shortening side up. Brown on griddle or in non stick skillet evenly on both sides until filling is thoroughly melted.

Serve with lettuce, sour cream, green onion and salsa.

JUST LIKE APPLEBEE'S SANTA FE STUFFED CHICKEN

8 skinless, boneless chicken breasts
1 (8 oz. or larger) pkg. Monterey Jack cheese,
1/2 C. butter, melted
1 C. Italian seasoned bread crumbs
1 1/2 T. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 small red bell pepper
1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it
for the cheese sauce. Place 1 chicken breast between two
sheets of wax paper. Working from the center to the edges
pound with a meat mallet until flat and rectangular shaped.
Repeat with remaining breasts. Wrap the flattened chicken
breasts around cheese. Secure with wooden picks or
uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt,
cumin and pepper. Roll the secured chicken pieces in the
melted butter and then in the bread crumb mixture. Place
chicken breasts in a 13 x 9-inch baking dish, but don't
crowd them. Drizzle the remaining butter over all eight of
the breasts. Refrigerate for 1 hour or freeze to bake later
(baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400ºF (205ºC) oven for 25 to
30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk.
Bring to a simmer. Add cheese and lower the heat, stirring
constantly so cheese does not burn. Add milk as needed
to thin out the cheese sauce. Dice bell peppers.

When chicken is done, pour some cheese sauce over top
and sprinkle with diced peppers.

Yields 4 servings.

Just Like Applebee's Southwest Steak

2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced

Preheat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Just Like Applebee's Strawberry Cheesecake Dessert Shooter

Cheesecake Filling
12 ounces cream cheese (1-1/2 (8 oz) packages)
2 eggs, beaten
1/3 cup sugar
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
1/2 cup frozen sliced strawberries in syrup, thawed
canned whipped cream


Make cheesecake filling by blending cream cheese, eggs, sugar, sour cream,
and vanilla in a large bowl with a mixer on high speed, until smooth.

Pour mixture into a large saucepan and cook over med-high heat, stirring
often, for 8-10 minutes or until mixture begins to thicken. Mixture should
stick to the spoon when its inverted. Pour cheesecake filling into a covered
container and chill for several hours, until cold.

To prepare each serving, combine melted butter with graham cracker crumbs.
spoon 2 tablespoons of graham cracker crumbs into a 6-ounce rock glass, and top with 1/3 cup cheesecake filling. Spoon 2 tablespoons of strawberries and syrup on top of cheesecake filling, and top off the dessert with whipped cream.

Just Like Applebee's Chicken Fried Chicken

2 lbs boneless skinless chicken breasts, pounded thin
For the Egg Wash
2 cups milk
2 eggs
For the Dusting
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
For the Batter
3/4 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon garlic granules
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 teaspoons paprika
1 teaspoon black pepper
1 1/2 tablespoons vegetable oil
1 cup milk
2 eggs
1 1/2 cups water
For the Coating
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon garlic granules
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
For the Country Gravy
3 cups milk
1 cup chicken broth
1/2 teaspoon garlic granules
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
salt (to taste)
1/4 cup cornstarch
1/3 cup cold water


Simmer milk and chicken broth for gravy over low heat, being careful not to scorch; add garlic, onion powder, pepper and salt to gravy.

In a small dish, combine cold water and cornstarch; stir slurry into gravy, stirring constantly; increase heat, cooking until gravy is thickened; set aside; keep warm.

Heat 2-3 inches of oil in a deep skillet to 350*F.

Mix ingredients for dusting and coating in separate shallow dishes.

Combine dry ingredients for batter in bowl; add oil, eggs, milk, and water, whisking until mixture is smooth.

Dust chicken breasts, covering both sides; dip batter; allow excess to run off.

Transfer to coating mixture, covering batter evenly but not too thick.

Fry chicken at once for 6-8 minutes or until chicken reaches 165* F.

Repeat with remaining breasts, but do not crowd pan.

Drain chicken; serve hot with Country Gravy.

Just Like Applebee's Pico de Gallo

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


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.

Just Like Applebee's Low-Fat Blackened Chicken Salad

Dressing:
1/4 C. fat free mayonnaise
1/4 C. Grey Poupon Dijon mustard
1/4 C. honey
1 Tbs. prepared mustard
1 Tbs. white vinegar
1/8 tsp. paprika

Chicken Marinade:
1 C. water
3 Tbs. lime juice
2 Tbs. soy sauce
1/2 Tbs. Worcestershire

Cajun Spice Blend:
1/2 Tbs. salt
1 tsp. sugar
1 tsp. paprika
1 tsp. onion powder
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. white pepper

2 boneless, skinless chicken breast halves
2 Tbs. light butter

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


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 tsp. 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 and sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tsp. 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, and 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 entrée.

Just Like Applebee's Crispy Orange Chicken Bowl

Spicy Orange Sauce
1 cup orange juice
1/2 cup light brown sugar
3 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon minced parsley
1/4 teaspoon chili flakes
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon rice vinegar

4 cups almond rice pilaf

20 ounces breaded chicken fingers, baked (approx. 12 strips)

1 1/2 cups broccoli florets
1 cup sliced red bell pepper
1 cup sliced mushrooms
3/4 cup sugar snap peas
1/4 cup shredded carrot
1/2 cup crispy chow mein noodles
1/4 cup sliced or slivered almonds

.
Spicy Orange Sauce: Combine all ingredients, except vinegar, in a medium
saucepan. Simmer over medium heat for 15 minutes or until thick. Remove
sauce from heat and add vinegar.

Cook chicken fingers following the directions on the package.

Steam the broccoli, red bell pepper, mushrooms, sugar snap peas, and carrot
in a steamer basket in a covered saucepan over simmering water for 10
minutes or until the broccoli is tender. Season with salt and pepper to
taste.

Place 2 cups of the rice pilaf into two large bowls. Divide the steamed
vegetables in half and spoon over the rice. Cut each of the chicken fingers
in half and set into a large bowl. Pour the Orange sauce over the chicken
and toss. Spoon the chicken and sauce onto the rice and vegetable in each
bowl. Sprinkle 1/4 cup of chow mein noodles over each dish, and 2
tablespoons of almonds.

Servings: 4

Just Like Applebee's Chicken Fajita

1 (5 ounce) chicken breast, marinated in fajita seasoning
1/2 tomato
4 ounces onion
2 ounces peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it reaches minimum temperature of 165 degrees F.

Slice chicken into 32 to 40 pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14 seconds.

1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Top with sour cream, salsa, cheese & jalapenos. Roll up and enjoy.