Applebee's Baby Back Ribs Recipe

Tuesday, March 29, 2011

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 Oriental Chicken Salad

Saturday, March 26, 2011

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
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 tablespoon sliced almonds
1/3 cup chow mein noodles

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

  1. Prepare dressing ingredients by mixing in a small bowl.
  2. Refrigerate while preparing salad.
  3. Cut each chicken breast into 5 strips.
  4. In one bowl, beat egg with milk.
  5. In another bowl, combine flour with corn flake crumbs, salt and pepper.
  6. Preheat oil over medium heat.
  7. Dip individual chicken pieces in egg mixture and then roll in the flour mixture.
  8. Fry chicken until browned, drain and set aside.
  9. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
  10. Sprinkle sliced green onion on top of the lettuce.
  11. Sprinkle almonds over the salad, then the chow mein noodles.
  12. Cut the chicken into small chunks.
  13. Place the chicken onto the salad forming a pile in the middle.
  14. Serve with salad dressing on the side.

Boston Market Dill Potato Wedges

Saturday, March 19, 2011

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

  1. Wash potatoes well and boil until barely soft.
  2. Drain, and cut potatoes in wedges.
  3. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
  4. Add potatoes and the rest of the seasonings.
  5. Pan−fry the potatoes until they are lightly brown.
  6. Then, ready to eat.

Applebee's Lemonade

1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
  1. Mix first three together.
  2. Fill a tall glass 2/3 to 3/4 with Lemon mixture
  3. Then fill with sparkling water.
  4. 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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