APPLEBEE’S FIESTA LIME CHICKEN

HOW TO MAKE APPLEBEE’S FIESTA LIME CHICKEN

1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb. boned, skinned chicken breasts
1/4 cup real mayonnaise
1/4 cup sour cream
2 tablespoon spicy, chunky salsa
1 tablespoon milk
1 teaspoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded Colby Jack cheese
2 cups corn chips - crumbled

HOW TO MAKE APPLEBEE’S FIESTA LIME CHICKEN

HOW TO PREPARE APPLEBEE’S FIESTA LIME CHICKEN

1.   Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
2.   Whisk together the next 9 ingredients, cover, and chill until needed.
3.   Grill the marinated chicken breasts for 35 minutes per side, or until cooked through. Discard marinade.
4.   Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
5.   Serve the chicken over a bed of crumbled chips.


* Serve with Spanish rice and salsa

APPLEBEE’S BABY BACK RIBS

HOW TO MAKE APPLEBEE’S BABY BACK RIBS

1 lb. racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

HOW TO MAKE APPLEBEE’S BABY BACK RIBS

HOW TO PRAPARE APPLEBEE’S BABY BACK RIBS

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 6-7 minutes.
7.   Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are
slightly charred.
Serves 3.

* If you like your ribs falling off the bone,
add 1 cup of apple cider vinegar to water before placing ribs to
boil.

HOW TO MAKE APPLEBEE’S BACON

HOW TO MAKE APPLEBEE’S BACON SCALLION MASHED POTATOES

2 lbs. potatoes  peeled, cut into 1" cubes
4 cloves garlic  peeled
5 strips bacon  cut into 1/2" pieces
1 cup thinly sliced scallions
1/2 cup low fat milk  warmed
1/2 cup low fat sour cream
1 teaspoon salt
1/4 teaspoon black pepper

HOW TO MAKE APPLEBEE’S BACON SCALLION MASHED POTATOES

HOW TO PREPARE APPLEBEE’S BACON SCALLION MASHED POTATOES

1.   In a large pot, cover potatoes and garlic with lightly salted water.
2.   Boil until potatoes are fork tender.
3.   Fry bacon in skillet until crisp; drain on paper towels.
4.   Pour out all but 1 teaspoon bacon grease from pan.
5.   Add scallions to grease, sauté until soft, but not brown. Add bacon.
6.   Drain potatoes and return to pot.
7.   Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions.
8.   Reheat, if necessary, before serving

How To Make Raspberry Swirl Coffee Cake

How To Make Raspberry Swirl Coffee Cake

   MAKES ONE 8-INCH CAKE
 This moist morning coffee cake is a must when preparing breakfast for guests. The beautiful swirls
of  raspberry add a nice tart flavor that balances the sweet pecan streusel. Your guests will be
amazed by the flavor and even more amazed when you tell them that it’s vegan!
 Make-Ahead Tip:
Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap,
and refrigerated overnight. Bake fresh the next morning.
  STREUSEL TOPPING
¼ cup all-purpose flour
1 cup roughly chopped pecans
½ cup brown sugar
  CAKE
2 cups all-purpose flour*
½ cup sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

1 tablespoon ground cinnamon
½ teaspoon nutmeg
3 tablespoons canola oil

1 cup soy, almond, or rice milk
½ cup canola oil
1 tablespoon white or apple cider
vinegar
2 teaspoons pure vanilla extract
2 cups raspberries, fresh or frozen

Raspberry Swirl Coffee Cake

To make the streusel topping: In a medium bowl, combine flour, pecans, brown sugar, cinna-
mon, and nutmeg. Add oil and toss with 2 forks, as though you were tossing salad, until it
appears crumbly. The crumbs should be the size of small peas.
 To make the cake: Preheat the oven to 350 degrees. Lightly grease an 8-inch-square pan.
 In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, and
salt. In another bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet
   *For a gluten-free cake, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum and see page ???.
For a gluten-free streusel topping, substitute gluten-free all-purpose flour.

New York Style Crumb Cake

How to make New York Style Crumb Cake

   MAKES ONE 8-INCH CAKE
 This is the ultimate New York—style breakfast cake—buttery and moist with a cinnamon-sugar
crumble. Every New Yorker would agree that a slice of  this is essential with your morning cup of  joe!
 Make-Ahead Tip:
Cake batter and crumb topping can be assembled in the pan, covered with plastic wrap, and
refrigerated overnight. Bake fresh the next morning.

New York Style Crumb Cake

  CRUMB TOPPING
1¼ cups all-purpose flour
⅓ cup sugar
⅓ cup brown sugar
2 teaspoons ground cinnamon

  CAKE
1¼ cups all-purpose flour*
½ cup sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

 To make the crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinna-

mon, and salt. Add melted margarine and toss with 2 forks, as if you were tossing salad, 

until it appears crumbly. The crumbs should be the size of small peas.

 To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch-square pan.

 In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a sep-

arate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture 

into the dry mixture and whisk until just combined. Do not overmix.

   *For a gluten-free cake, substitute gluten-free all-purpose flour plus ½ teaspoon xanthan gum and see page ???.

For a gluten-free Crumb Topping, substitute gluten-free all-purpose flour.
  Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for
about 40 minutes, or until a toothpick inserted in the center comes out dry, with a few
crumbs clinging to it. Let cool and dust with powdered sugar