T. G. I. Friday's Sizzling Chicken and Cheese

2 (4 oz. ea.) chicken breast halves
2 TB olive oil
1 tsp. garlic, chopped
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

~~~Marinade~<WBR>~~
2 TB chopped garlic
2 TB chopped parsley
2 oz. olive oil
1 tsp. crushed red chilies
1/4 tsp. ground black pepper
1/4 tsp. salt

~~~Pepper & Onion Medley~~~
1 green pepper, julienne
1 red bell pepper, julienne
1 yellow onion, julienne
:
Trim and pound chicken breasts to even thickness.

Combine all marinade ingredients.

Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.

Then add 1 garlic and continue to saute another 2 to 3 minutes. Season with
salt and pepper.

Sauté chicken breast halves in olive oil over medium heat; cook evenly on
both sides to a golden
brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove
from the burner.

Place mashed potatoes on top portion of skillet.

Place cheeses on bottom portion of skillet and cover with pepper and onion
medley. Add chicken
to top of pepper and onion medley, resting on potatoes.

Top with chopped parsley. Serve directly from skillet for authenticity or
transfer to plates.
 
Serves: 2.

Applebee's Quesadilla



2 slices lean bacon (sliced into 1/2" pieces)

2 (8") flour tortillas

Softened butter (softened for lightly spreading on tortilla shells)

1 TB Pico de gallo

1/4 cup shredded Colby-Monterey Jack cheese

Sour Cream

Guacamole

Picante Sauce



Slice bacon and fry until bacon starts to turn crisp but not hard and

brittle. Remove from pan, drain

bacon and set aside. Spread butter lightly on one side of the flour tortilla

shell. Place buttered side of shell

down, into a non-stick fry pan that has been preheated on medium heat.



Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablesoon Pico

de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.

Place the second flour shell on top of fixings, buttered side up.

Cook for about 1 or 2 minutes just long enough to heat the inside ingredients

and then carefully flip the

quesadilla on the other side and finish cooking. The quesadilla should be

heated through but not browned.



Remove quesadilla and place on a serving dish and cut into individual

triangle serving pieces.



Serve quesadillas with your favorite guacamole sour cream, and picante sauce.



Makes: 1.

Applebee's Baby Back Ribs  



3 (1 lb. ea.) racks pork baby back ribs cut in half

1 cup ketchup

1/4 cup apple cider vinegar

3 TB dark brown sugar

3 TB Worcestershire sauce

1 tsp. Wright's liquid smoke

1/2 tsp. salt



1. Place ribs in a large pot and fill pot with enough water to cover ribs.



2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until

ribs are

fork tender.



3. While ribs are boiling, combine remaining ingredients in a medium saucepan

and

bring to a boil.



4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or

until

slightly thickened.



5. Place boiled ribs, meat side down, on a broiler pan.



6. Brush with half the sauce mixture and broil 4" to 5" from heat

for 6 to 7 minutes.



7. Turn ribs over, brush with remaining sauce, and broil additional 6 to 7

minutes,

or until edges are slightly charred.  



Serves 3.  

Dairy Queen Heath Blizzard



1 Heath candy bar

1/4 cup milk

2-1/2 cups vanilla ice cream

1 tsp. fudge topping



1. Freeze the Heath Bar, break the candy into tiny pieces with a knife handle

before

removing from wrapper.



2. Combine all of the remaining ingredients in a blender and blend for 30

seconds on medium

speed. Stop the blender to stir the mixture with a spoon; repeat until well

mixed.



3. Pour into a 16 ounce glass and place in the freezer for 20 to 30 minutes.

 



Makes 1 serving.



Note: You can also make this delicious desert with, Butterfinger candy bars,

Oreo cookies,

and Reese's Peanut Butter Cups. For a reduced fat treat use vanilla frozen

yogurt and

low fat milk.

Applebee's Aztec Chicken Salad 
 
Serves: 2
 
Ingredients:
1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
grated pepperjack cheese
1/2 purple onion, chopped
chips
Salad mix
2 chicken breasts,cooked in fajita seasoning, cut into bitesized
pieces

Directions:
Toss with Catalina dressing with a dash of tabasco added.
This recipe for Applebee`s Aztec Chicken Salad serves/makes 2

Applebee's Baja Chicken Rollup



1 (10" or 12") whole wheat tortilla

2 oz. tossed salad mix

3 oz. grilled or roasted sliced chicken breast

3.4 oz. low fat ranch dressing mixed with 3/4 oz. salsa

1/4 cup shredded low fat Cheddar cheese

2 oz. Black Bean and Corn Salsa, recipe follows



Fruit Garnish:

1 romaine lettuce leaf

4 pineapple wedges or other fruit

1 strawberry

2 oz. salsa



Heat whole wheat tortilla in microwave for 10 to 15 seconds.



Pour all other ingredients into plastic bag and shake until ingredients are

mixed thoroughly. Pour

contents onto middle of tortilla. Fold edges to the center and roll tortilla

up, tucking in the edges.



Cut in half on a bias. Place on plate and serve with garnish and salsa.



Yield: 1 serving.



Black Bean & Corn Salsa

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn kernels, thawed and drained

1/2 cup chopped red bell pepper

1/2 cup chopped fresh cilantro

3 TB lime juice

8 small green onions, chopped (green and white parts)

2 TB balsamic vinegar

1/2 tsp. salt

1/2 tsp. ground cumin

1 small green canned chili chopped



Mix all the above well. Refrigerate over night to let flavors blend.

Bennigan's Monte Cristo



Sandwich:

3 slices whole wheat sandwich bread

1 slice deli style Swiss cheese

1 slice (3 oz.) deli style sliced turkey

1 slice deli style American cheese slice

1 slice (3 oz.) deli style sliced ham



Batter:

2 egg yolks

1 cup ice water

1 cup all purpose flour

1 tsp. baking soda



Garnish:

Powdered sugar



On the Side:

Raspberry preserves



1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375º

F. You will need

the hot shortening to be at least 4 inches deep.



2. Make the sandwich by arranging the slice of Swiss cheese on a piece of

wheat bread. Arrange the

turkey breast on the Swiss cheese. Place a piece of wheat bread on the

turkey. Place the slice of

American cheese on the wheat bread. Arrange the ham slice on the American

cheese. Top off the

sandwich with the third slice of bread. Make sure the meat is not hanging

over the edge of

the sandwich. Press down on the sandwich with the palm of your hand to

flatten it a bit.



3. Make the batter by beating the egg yolks. Stir in the ice water. Measure

the flour and baking

soda into a sifter, and sift the mixture into the ice water and egg yolk.

Stir with a large spoon,

but don't mix it too well. You should still have many visible lumps in the

batter.



4. Slice the sandwich in half from corner to corner. Dip one half of the

sandwich in the batter,

while holding it together with your fingers (the batter will hold the

sandwich together in the shortening).

Coat the sandwich well, but let any excess batter fall off. Drop the battered

sandwich half into

the oil. If your pan or fryer can fit the other half of the sandwich, batter

that piece and drop it into the

fryer as well. If your fryer is small, you may only be able to fry only one

half at a time. Fry the sandwich

for 6 to 8 minutes, turning it over halfway through cooking time. It should

be golden brown when done.



5. Remove the sandwich halves to paper towels to drain. When you can touch

the sandwich, slice each

half in half making four pieces. Dust the sandwich with powdered sugar and

serve it with a small bowl

of raspberry preserves.



Makes 1 sandwich.

Bennigan's Monte Cristo



Sandwich:

3 slices whole wheat sandwich bread

1 slice deli style Swiss cheese

1 slice (3 oz.) deli style sliced turkey

1 slice deli style American cheese slice

1 slice (3 oz.) deli style sliced ham



Batter:

2 egg yolks

1 cup ice water

1 cup all purpose flour

1 tsp. baking soda



Garnish:

Powdered sugar



On the Side:

Raspberry preserves



1. Heat 8 to 12 cups of shortening in a deep fryer or large saucepan to 375º

F. You will need

the hot shortening to be at least 4 inches deep.



2. Make the sandwich by arranging the slice of Swiss cheese on a piece of

wheat bread. Arrange the

turkey breast on the Swiss cheese. Place a piece of wheat bread on the

turkey. Place the slice of

American cheese on the wheat bread. Arrange the ham slice on the American

cheese. Top off the

sandwich with the third slice of bread. Make sure the meat is not hanging

over the edge of

the sandwich. Press down on the sandwich with the palm of your hand to

flatten it a bit.



3. Make the batter by beating the egg yolks. Stir in the ice water. Measure

the flour and baking

soda into a sifter, and sift the mixture into the ice water and egg yolk.

Stir with a large spoon,

but don't mix it too well. You should still have many visible lumps in the

batter.



4. Slice the sandwich in half from corner to corner. Dip one half of the

sandwich in the batter,

while holding it together with your fingers (the batter will hold the

sandwich together in the shortening).

Coat the sandwich well, but let any excess batter fall off. Drop the battered

sandwich half into

the oil. If your pan or fryer can fit the other half of the sandwich, batter

that piece and drop it into the

fryer as well. If your fryer is small, you may only be able to fry only one

half at a time. Fry the sandwich

for 6 to 8 minutes, turning it over halfway through cooking time. It should

be golden brown when done.



5. Remove the sandwich halves to paper towels to drain. When you can touch

the sandwich, slice each

half in half making four pieces. Dust the sandwich with powdered sugar and

serve it with a small bowl

of raspberry preserves.



Makes 1 sandwich.

Denny's BBQ Chicken Sandwiches



Sweet Hickory Spread

3 TB butter

1 cup minced onion

2 tsp. all-purpose flour

1/4 cup molasses

1/4 cup water

2 TB white vinegar

1/8 tsp. hickory salt



Crunchy Onion Rings

1 cup thinly sliced onion, separated into rings

1 cup milk

1 cup all purpose flour

1 tsp. salt

1/2 tsp. ground black pepper

2 cups canola oil



2 chicken breast fillets

Vegetable oil

Salt

Ground black pepper



2 sesame seed hamburger buns

2 TB melted butter

2 leaves green leaf lettuce

4 tomato slices

2 slices cheddar cheese



Serve with:

Bull's-Eye Original Barbecue Sauce



1. Prepare sweet hickory spread by melting 3 tablespoons butter over

medium/low heat.

Add 1 cup minced onion and saute for 7 to 10 minutes or until the onions

start to brown. Add

2 teaspoons flour and stir until the flour is mixed in. Let this cook for a

minute or two, then add

molasses, water, vinegar, and hickory salt. Simmer sauce for 3 to 4 minutes

or until thick. Remove

from heat and cover.



2. Make the crunchy onion rings by pouring milk into a large bowl. Combine

flour, salt, and

black pepper in another bowl. Dip onions in flour mixture first, then into

milk and back into flour.

Arrange all of the coated rings to a plate to rest while you heat up 2 cups

canola oil in a large

sauce pan over medium low heat (you can also use a deep fryer for this step,

just use the amount

of oil required by the fryer manufacturer and set the temperature to 375 F.,

degrees). Test the oil by

dropping in a pinch of flour. It should bubble. When the oil is hot, fry a

handful of onion rings at a

time in the oil until golden brown (3 to 5 minutes). Drain them on paper

towels. 



3. To cook the chicken, preheat a skillet or griddle pan over medium heat.

Pound your chicken

with a kitchen mallet so that it has a uniform thickness of about 1/2 inch

(it will plump a bit as you

cook it), then trim any excess meat away that would hang off the sandwich.

Rub each chicken breast

with some canola oil, then sprinkle each breast with salt and a pinch of

pepper. Grill chicken breast

fillets for 3 to 6 minutes per side until done. 



4. As your chicken cooks, spread a little melted butter on the faces of your

two hamburger buns

and toast the faces of the buns on another skillet or griddle set to medium

heat until light brown.



5. Assemble each sandwich by first spreading some of the sweet hickory

spread on the face of

the bottom bun.  



6. Tear a leaf of green leaf lettuce to fit on the bottom bun.



7. Arrange two tomato slices on the lettuce on each sandwich.



8. Stack the grilled chicken breast on the tomato slices.



9. Place a slice of cheddar on the chicken breast on each sandwich.



10. Stack a handful of crunchy onion rings on the sandwich, then top the

sandwich off with

the crown bun. Serve with a small bowl of barbecue sauce on the side.



Makes 2 sandwiches.