Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.

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.

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Bananaberry Freeze

Ah, if kitchen cloning was only an exact science. While working on this one I saw the same bartender make the drink two different ways on two different days. Only after a firm grilling did I get her admitting to her personal "improvement" to the chain's secret recipe. The official clone includes the ingredients found below. But if you want to add a little pineapple juice -- as some independent thinking bartenders are apt to do -- you might discover you have indeed created a tastier version of this refreshing smoothie. On that day the cloning gods shall be looking the other way.

For the strawberry puree, grab the bottled drink mixer used for strawberry margaritas and daiquiris. And be sure your banana is soft and ripe. This is a detail the gods won't ignore.

2 cups crushed ice
1 ripe banana
3/4 cup strawberry puree (drink mixer)
1/4 cup pina colada mix

Garnish
whipped cream
2 fresh strawberries
2 banana slices

1. Combine all ingredients in a blender on high speed. Mix for 10 to 15 seconds, or until smooth.

2. Pour into two wine glasses. Swirl whipped cream on top of each glass.

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

4. Cut a banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Serve with a straw.

Makes 2 servings.

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Blonde Brownies

1 cup sifted flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tbsp. vanilla extract
1/2 cup white chocolate chips

Preheat oven to 350. Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs.

Serve blondies warmed so they will be soft with ice cream and maple butter sauce.

Maple butter sauce:

3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8-oz cream cheese, softened
1/4-1/2 tsp maple extract or flavoring

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. Should be enough sauce to generously top a 9x13-inch pan recipe.

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Lemonade

1 quart of water
1 cup of sugar
1 cup fresh lemon juice
1 cup of sparkling water (Club Soda - NOT tonic water)

Add them all together and you have a version of Applebees lemonade.

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Low-Fat Asian Chicken Salad

As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997.

As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each).

So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one.

The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.

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

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Low-Fat Blackened Chicken Salad

Menu Description: "Our non-fat Honey Mustard dressing & non-fat Cheddar/Mozzarella blend give this Blackened Chicken Salad the same great taste as our original & less than 5 grams of fat."

Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal?

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.Serves 2 as an entree.

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.Serves 2 as an entree.

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.Serves 2 as an entree.

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. Serves 2 as an entree.

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.Serves 2 as an entree.

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

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.Serves 2 as an entree.

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.

Serves 2 as an entree.

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Oriental Chicken Salad

ORIENTAL DRESSING

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

SALAD

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
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 tablespoon 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.

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Pizza Snacks

Sauce:
8 Ounces Tomato Sauce
1 Tomato, Chopped
1 Tablespoon Onion, Diced
1 Teaspoon Sugar
1/2 Teaspoon Dried Oregano
1/8 Teaspoon Salt
1/8 Teaspoon Dried Basil

Pizza Sticks:
10 Ounces Pillsbury Pizza Dough

Vegetable Oil, For Frying

1 3/4 Cups Mozzarella Cheese, Grated
1/4 Cup Parmesan Cheese, Grated
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Dried Basil
1/4 Teaspoon Caraway
1/4 Teaspoon Garlic Salt

Optional:
3 Ounces Pepperoni, Diced
3 Ounces Italian Sausage, Cooked And Crumbled

Preheat oven to 425.

Prepare dipping sauce by combining all the ingredients in a small, uncovered saucepan and bringing the mixture to a boil. Reduce the heat, cover, and simmer the mixture for 1/2 hour. Can be made ahead and refrigerated for several days. Prepare the pizza sticks by first proofing the dough. Unroll the dough onto a cutting board and straighten the edges. It should form a rectangle that is longer from left to right than top to bottom. With a pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into 2 thinner rectangles that will measure 4 to 5" from top to bottom. Slice the dough from top to bottom into 1 1/2" wide pieces.

You should have somewhere between 20 to 24 dough slices. Place the slices onto a greased cookie sheet about 1/2" apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so it becomes stiff.

Heat vegetable oil in a frying pan or deep fryer to 350. Oil should be at least 1/2" deep if using the stove. You will want to use more oil if using a deep fryer. Fry pizza sticks 5 to 6 at a time until they are dark golden brown. Remove from oil onto a paper towel to drain. When all the pizza dough sticks are fried, arrange them on foil-lined cookie sheets.

Preheat the broiler. Sprinkle the mozzarella cheese evenly over the dough. Sprinkle the parmesan cheese evenly over the mozzarella. Combine the oregano, basil, caraway seeds and garlic salt in a small bowl. Sprinkle the spice mixture over the cheese. If using the pepperoni and sausage, sprinkle that on now. Broil the pizza sticks for 2 minutes or until the cheese is melted. Serve hot with dipping sauce on the side.

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White Chocolate Blondie with Walnut Maple Sauce

1 cup sifted flour
½ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
½ cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg -- beaten
1 tablespoon vanilla extract
½ cup white chocolate chips

Preheat oven to 350º.

Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9x9x2-inch pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and maple butter sauce.

Maple butter sauce:

3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired. Makes One 9x9-inch pan

Per serving: 324 Calories (kcal); 15g Total Fat; (41% calories from fat); 5g Protein; 43g Carbohydrate; 39mg Cholesterol; 177mg Sodium Serving Size : 9

Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 2 Other Carbs.

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Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.

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

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon 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.

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Quesadillas

2 10 inch flour tortillas
2 tablespoons butter softened
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 teaspoons diced onion or green onion
1 teaspoon diced canned jalapenos
1 slice bacon cooked
1/4 teaspoon finely chopped fresh cilantro dash of salt

On the side: Sour Cream, Guacamole, and Salsa.

Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan-but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich. When the bottom side is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.

Makes 6 slices.

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