Applepee's Copycat Recipes
You want free Applepee's Copycat Recipes?
What's the reason you want Applepee's Copycat Recipes? I bet I know....
Have you ever been to a restaurant and left there asking: "just how do they make those
dishes?" You have probably sat there trying to uncover just what has gone into the dish, what sort of ingredients
they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it
was so good! Chances are they didn't give you the recipe, and probably for good reason, if
they did give it out to every person who asked for it, they could soon be out of business.
So knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Applepee's Copycat Recipes that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Applebee's Spinach Pizza Appetizer
Pita Bread (2 or 3 whole)
1 - 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3-4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
|Kenny Rogers Fire-And-Ice Chili
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot. Add the first chopped onion and 1 clove
garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green
chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,
cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2
hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for
30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the
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Cooking - Kitchen - Recipe Tips...
* Check cookies at minimum baking time.
PROBLEM: Soft crusty breads.
The secret to good crusty breads is to use very little
(if any) fats,
egg yolks, milks or sugar in the mix. Always serve crusty
soon as they are baked for the best flavor and appearance.
Bread Flour and make sure the dough is on the stiff side
than soft and sticky. However, some crusty breads are very
(excess water). These breads are made by using an extra
and baking quickly at a high temperature.
©Applepee's Copycat Recipes