APPLEBEE'S® PERFECT APPLE MARGARITA

Applebee's®Perfect Apple Margarita

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It's like drinking a slice of apple pie

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For Glass Rim

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

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Margarita

1 ounce Sauza Hornitos tequila

1 ounce Dekyper Sour Apple Pucker schnapps

2 ounces sweet and sour mix

2 ounces cold apple juice

Garnish

olive

lime wedge

Mix sugar and cinnamon together in a small bowl. Pour the mixture onto a small plate. Pour a little water onto another saucer. Dim rim of martini glass into the water, then dip the moistened rim into the cinnamon/sugar.

Fill a cocktail shaker with ice.
Add the tequila, schnapps, sweet and sour, and apple juice. Shake vigorously.

Pour drink into the prepared martini glass, spear an olive and small lime wedge on a toothpick and place in the drink.

OLIVE GARDEN® STUFFED MUSHROOMS

The Olive Garden® Stuffed Mushrooms

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1/3 cup Progresso breadcrumbs (herb flavor)

1/4 cup canned minced clams (drain liquid)

1 tablespoon shredded parmesan cheese

1 tablespoon shredded romano cheese

1/2 teaspoon minced garlic

3 tablespoons chicken broth

12 medium white button mushrooms with stems removed

3 tablespoons butter, melted

2 tablespoons minced red bell pepper

2 to 3 slices mozzarella cheese

1/2 teaspoon minced fresh parsley

Preheat oven to 450 degrees.Mix together breadcrumbs, clams, parmesan cheese, romano cheese, and garlic in a medium bowl. Add chicken broth 1 tablespoon at a time and stir after each addition with a spoon. Do not over stir, this will help to keep the stuffing fluffy.

Fill the mushroom caps with 1 to 2 teaspoons of the stuffing (depending on the size of the mushroom). Don't pack the filling, but flatten the top to place the slice of cheese,Arrange the stuffed mushrooms in a shallow baking dish with the stuffing facing up.

Use a brush to dab melted butter over each mushroom. Let the butter trickle down the sides of each mushroom and rests in the baking dish. Pour any leftover butter into the dish. Arrange the mushroom next to each other.Sprinkle minced red bell pepper over the tops of the mushrooms.

Arrange the slices of cheese over the mushrooms. Cut or tear the slices to cover all of the mushrooms leaving no stuffing uncovered.Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.

Sprinkle mushrooms with 1/2 teaspoon of minced parsley immediately after removing from the oven and serve.

CALIFORNIA PIZZA KITCHEN® CALIFORNIA COSMO

California Pizza Kitchen® California Cosmo

1 1/4 ounces Ciroc Vodka
1/2 ounce Cointreau
2 ounces red grape juice

Garnish
3 red seedless grapes on a toothpick, frozen

Skewer three grapes on a toothpick and freeze.
Fill an 8-ounce martini glass with ice to chill the glass.
Fill a cocktail shaker with ice.
Measure Ciroc Vodka, Cointreau and grape juice into the shaker. Cover and shake vigorously.
Pour the ice out of the martini glass, and pour the cocktail into the glass.
.Garnish with the frozen grapes.
Makes 1 cocktail

P.F.CHANG'S CHINA BISTRO® LEMON PEPPER SHRIMP

P. F. Chang's® Lemon Pepper Shrimp

Sauce

1 Tablespoon vegetable oil

2 Tablespoons chopped garlic

1/2 Teaspoon minced ginger

1/3 Cup soy sauce

3/4 Cup water

2 Teaspoons cornstarch

1/4 Cup dark brown sugar

2 Teaspoons lemon juice

2 Teaspoons coarse grind black pepper

1 Pound medium raw shrimp (31/40 count), shelled and deveined

1/2 Cup cornstarch

1 Cup vegetable oil

4 thin lemon slices, each cut into quarters

Garnish

1 Teaspoon vegetable oil

2 Large green onions

1 Cup bean sprouts

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Sauce:

Heat 1 tablespoon oil in a wok or large saucepan over medium heat. Sauté garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil.
Simmer for two minutes then remove it from the heat.

Shrimp:

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.
Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sauté for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok the lemon slices, sauté for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths.
Add green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Sauté for a couple minutes until green onions begin to soften.

Assemble Dish:

Pour the green onions and sprouts onto a serving plate. Place shrimp over the vegetables and serve.
Servings: 2

CHILI'S® NACHO BURGER

Chili's® Nacho Burger

Menu Description:

"Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso & green onions. Served open faced with sour cream, guacamole, jalapenos & pico de gallo."

Pico de Gallo

2 Medium tomatoes, diced

1/2 Cup diced Spanish onion

2 Teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed

2 Teaspoons finely minced fresh cilantro

Pinch of salt

Guacamole

2 Small or 1 large Haas avocado

2 Tablespoons sour cream

1/4 Cup diced tomato

1/2 Teaspoon diced jalapeno

1/4 Teaspoon chopped fresh cilantro

1/4 Teaspoon lemon juice

1/8 Teaspoon salt

Chili Queso

3 Ounces ground beef

1 Teaspoon all-purpose flour

Pinch of salt

Pinch of ground black pepper

16 bottle Cheez Whiz

2 Tablespoons milk

1/2 Teaspoon chili powder

1/2 Teaspoon cumin

1/2 Teaspoon paprika

2 Pounds ground beef

4 Large sesame seed buns

2 Cups iceberg lettuce, shredded or chopped thin

2 Tablespoons mayonnaise

1 green onion, chopped

16 20 tortilla chips

2-3 fresh jalapenos, sliced

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Pico de gallo:

Combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator.

Guacamole:

In a small bowl, smash up most of the avocado, but be sure to leave some chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.

Chili Queso.

In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef.

Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside.

Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and toast the buns.

Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.

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Assembly the Nacho Burger:

Build the burger open-faced in the following order:
Bottom Bun

1/2 cup shredded lettuce hamburger patty

2 tablespoons chili queso

4 or 5 crumbled tortilla chips

2 teaspoons green onion

On Top Bun

1/2 tablespoon mayonnaise

2 tablespoons pico de gallo

2 tablespoons guacamole

4 jalapeno slices

Serve burger with extra queso and guacamole.
Servings: 4

RED ROBIN® CALIFORNIA CHICKEN BURGER

California Chicken Burger – A charbroiled chicken breast topped with Monterey Jack cheese, zesty guacamole, hickory maple-smoked bacon, tomatoes, lettuce, pickles and mayo. The chic combination is beautiful and flavorful!

This is my recipe for my favorite at Red Robin.

Red Robin® California Chicken Burger

1 sesame seed hamburger bun
2-4 teaspoons mayonnaise
4 slice dill pickle "sandwich chips"
1 chicken breast fillet
2 slices Monterey Jack cheese
2 slices hickory maple-smoked bacon
2 tomato slices
1/4 cup guacamole
1/3 cup shredded lettuce

Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per side. Add 2 slices of Monterey Jack cheese on top of the fillet to melt during the last 1 minute of grilling.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

Build the sandwich:
Spread approximately 1-2 teaspoons of the mayonnaise on each of the toasted faces of the top and bottom bun.
Add dill pickle chips evenly on toasted bottom half of sesame seed bun.
Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Arrange 2 slices cooked bacon in an "X" pattern on top of chicken.
Add guacomole on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.

This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

RED ROBIN® TERIYAKI CHICKEN BURGER

This super secret recipe will make 1 sandwich. Be sure to allow at least 30 minutes to cool the marinade and at least 4 hours to marinade the chicken.


Red Robin® Teriyaki Chicken Burger
1 Serving
Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
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1 5 ounce chicken breast fillet
2 canned pineapple slices
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2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce
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Teriyaki Marinade:
Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.

Chicken and Pineapple:
Cover the chicken breast fillet with plastic wrap. Using a kitchen mattlet pound chicken to about 1/2-inch thick. Pour a small amount of teriyaki glaze into a plastic container with a lid (such as Tupperware), then place chicken in the container. Add teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.

To Prepare Sandwich:
Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per side. At the point you turn the chicken breast add the pineapple slices to the grill. Grill pineapple about 3 or 4 minutes. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.

Build the sandwich:
Spread approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Stack the grilled pineapple on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.

P.F.CHANG'S CHINA BISTRO® MONGOLIAN BEEF

Another super secret recipe.

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P.F. CHANG'S® MONGOLIAN BEEF:

Sauce

2 teaspoons vegetable oil

1/2 teaspoon minced ginger

1 tablespoon chopped garlic

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

Meat

1 cup vegetable oil

1 pound flank steak

1/4 cup cornstarch

2 large green onions

Sauce:

Heat 2 teaspoons vegetable oil in a saucepan over medium heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic begins to burn. Dissolve the brown sugar in the sauce and boil the sauce for 2-3 minutes or until the sauce thickens. Remove from heat.

Meat:
Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of you knife at about a 45 degree angle to the top of the steak so that you get wider cuts.
Dip the steak pieces into the cornstarch to apply a thin dusting to both sides of each piece of meat. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or skillet. Add the beef to the oil and saute for just 2 minutes or until the beef just begins to darken on the edges. Stir the meat to cooks evenly. After 2-3 minutes remove meat using slottled spoon onto paper towels. Pour oil out of wok. Put the pan back over the heat, add the meat back into the wok and simmer for one minute.

Add the sauce, cook for one min while stirring, then add all the green onions. Cook for 1 more minute, then remove the beef and onions with slotted spoon to serving plate. Leave excess sauce behind in the pan.

P.F.CHANG'S CHINA BISTRO® CHANG'S SPICY CHICKEN

Picture courtesy
Abby Anderson
Studio A Photo
Detroit Lakes, MN

http://www.studioadl.com/


PF Chang® Chang's Spicy Chicken

Sauce
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch

1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch

Sauce:
Heat 2 teaspoons vegetable oil in medium saucepan.

Sauté the garlic and onion in the oil for just a few seconds, then add pineapple juice, chili sauce, vinegar, sugar, and soy sauce.

Dissolve cornstarch in 2 tablespoons water. Add to the ingredients in the saucepan.

Bring mixture to a boil, stirring constantly and continue to simmer on medium heat for 3 to 5 minutes or until mixture thickens.

Chicken:
Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

Cut chicken breast into small pieces. Toss chicken pieces with cornstarch until well-dusted.

Sauté coated chicken in the hot oil, until light brown. Remove chicken place on paper towels to drain.

Place chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.
Serves 2.

P.F.CHANG'S CHINA BISTRO® GARLIC SNAP PEAS

P.F. Chang’s® Garlic Snap Peas

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2 cups fresh sugar snap peas

2 teaspoons vegetable oil

1/8 teaspoon salt

Dash ground black pepper

2 cloves garlic, minced

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Prepare snap peas by cutting off the tips on each end of the pods.

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Preheat oil in a wok or medium skillet over medium heat. Sauté peas in oil with salt and pepper for 2 to 3 minutes. Toss peas constantly while sauting until peas are cooked and still crispy.

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When the pods get a few dark brown spots they are done.

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Add minced garlic, toss breifly, then immediately pour the peas out onto a serving platter. Be careful not to cook garlic long enough to burn or it will develope a bitter taste. Toss constantly for only 10-15 seconds.

Serves 2 to 4.

P.F.CHANG'S CHINA® DAN DAN NOODLES

P.F. Chang's® Dan Dan Noodles Serves 4

2 skinless, boneless chicken breast fillets, cooked and minced (about 2 cups)

2 tablespoons vegetable oil, plus more for cooking chicken

1 6-ounce package chow mein noodles

1 tablespoon minced garlic

¼ cup chopped green onions

6 tablespoons soy sauce

1/2 cup chicken broth

¼ cup dark brown sugar

1 teaspoon chile-garlic sauce

4 teaspoons cornstarch

½ cup water

½ cup julienned English cucumber

½ cup bean sprouts

Saute chicken fillets in oil for 10-12 minutes in a skillet. Mince cooked chicken into very small pieces.

Prepare the noodles following the directions on the package.

Make sauce by heating oil over medium heat in a saucepan or wok. Add garlic and green onion and saute for just a few seconds, being careful not to burn the garlic. Add soy sauce, chicken broth, brown sugar and chile-garlic sauce.

Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.

Add the chicken to the thicken sauce and simmer for an additional 5 minutes.

Place cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, then garnish with julienned cucumber on one side, bean sprouts on the other.

OLIVE GARDEN® CHICKEN SCAMPI

The Olive Garden® Chicken Scampi

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Scampi Sauce

3 tablespoons butter

2 tablespoons chopped onion

1/4 cup minced garlic (8 to 12 cloves)

1 1/2 cups Chablis wine

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

2 teaspoons minced fresh parsley

1 cup heavy cream

5 to 6 quarts water

16 ounces angel hair pasta

4 tablespoons light olive oil

12 chicken tenderloins

1/2 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1 red bell pepper, cut into bite-size strips

1 yellow bell pepper, cut into bite-size strips

1 chopped red onion

2 teaspoons minced fresh parsley

Optional Garnish

freshly grated parmesan cheese

Scampi Sauce:

Melt butter in a preheated pan over medium heat. Add 2 tablespoons chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. Make sure you do not let the butter burn.

When the onions are beginning to brown, add the minced garlic and sauté for another 30 seconds.

After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15-20 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.

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Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente. Drain the pasta and rinse with cold water to stop pasta from cooking further.

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Preheat large skillet over medium heat.

Lightly salt and pepper the chicken tenderloins, coating each chicken piece in flour.

Arrange all of the coated tenderloins on a plate before sautéing Cook the tenderloins for 3 to 5 minutes on one side or until golden brown. Turn chicken and brown on the other side.

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Add the sliced peppers and chopped onions to the center of the skillet. Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the vegetables are beginning to brown on the edges.

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Divide the scampi sauce in half and pour it over the chicken and vegetables in pan. Add pasta to pan, then toss the ingredients and cook for a couple minutes or until the pasta is heated through.

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Prepare each dish by serving equal amounts of pasta onto each of four plates. Add the peppers and onions on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.

Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated parmesan cheese.

CHILI'S® SOUTHWEST VEGETABLE SOUP

Another super secret recipes version.

Chili's® Southwestern Vegetable Soup

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6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

Garnish

1 cup grated cheddar/jack cheese blend

1 cup crumbled corn tortilla chips

Combine soup ingredients in a large pot over high heat. Cut the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring to a boil, and reduce heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
Ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

CARRABBA'S® CHICKEN MARSALA

Another super secret recipes version.
Carrabba's® Chicken Marsala

Menu Description: Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."
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Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
(2) 4-ounce cans sliced mushrooms (drained)
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
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4 chicken breasts (small butterfly cut double breasts or large single breasts)
olive oil
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Melt butter over low heat in saucepan.
Sauté the prosciutto over medium heat in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for 30 seconds then add mushrooms and black pepper. Simmer over medium heat for 5 minutes.

Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat. Keep covered until needed.
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Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Crumble herbs between thumb and fingers to make a finer blend.
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Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.
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Serve chicken breast on a plate and spoon one quarter of the marsala sauce over each serving of chicken.

OLIVE GARDEN® PASTA E FAGIOLI

Another super secret recipe version.

Olive Garden's® Pasta E Fagioli

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1 pound ground beef

1 small onion diced-1 cup

1 large carrot julienned-1 cup

3 stalks celery chopped-1 cup

2 cloves garlic minced

2 cans diced tomatoes - 14 1/2 oz ea

1 can red kidney beans - 15 oz with liquid

1 can great northern beans - 15 oz with liquid

1 can tomato sauce-15 oz

1 can V-8 juice - 12 oz

1 tablespoon white vinegar

1-1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon freshly-ground black pepper

1/2 teaspoon thyme

1/2 pound ditali pasta - 1/2 pkg

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Brown the ground beef in a large saucepan medium heat. Drain off fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 45-50 minutes.

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Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat.

Cook for 10 minutes or just until pasta is al dente. Drain.

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Add the pasta to the soup. Simmer for 5 to 10 minutes and serve

RED LOBSTER® CLAM CHOWDER

This is the super secret recipes version.

Red Lobster® Clam Chowder

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2 1/2 cups water

3 cans minced clams-6.5-ounce each (plus the liquid)

1/2 cup all-purpose flour

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1 bay leaf

dash ground thyme

2 white or red potatoes, peeled and diced(not russet or yellow potatoes)

1 cup heavy cream

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Drain liquid from cans of clams and water into a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan. Add the clams to the saucepan and simmer for 10 minutes, stirring often. Add the cream and simmer for an additional 5 minutes. Watch carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt.

CHILI'S® SALSA

Chili’s® Salsa
1-14.5-ounce can diced tomatoes

3 tablespoons canned diced jalapenos

1 tablespoon lime juice

1 teaspoon salt

¼ teaspoon ground cumin

½ cup diced Spanish onion

Combine diced tomatoes, jalapenos, lime juice and spices in a food processor. Run food processor on high until the tomatoes are nearly pureed, yet still chunky. The jalapenos should be chopped into visible minced bits. Do not to over-process.Pour the mixture into a bowl and add the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.

CHEVY'S® SWEET CORN TOMALITO

Here is the super secret recipes version of the corn pudding found on the combo plates at Chevy's. It is pictured on the right of the refried beans on the combo plate pictured.

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Chevy's® Sweet Corn Tomalito
4 cups fresh or frozen (thawed) corn kernels

1/3 cup (2/3 stick) butter

1/2 cup sugar

3/4 cup milk

1/2 cup masa harina

1/2 cup cornmeal

1/2 teaspoon baking powder

3/4 teaspoon salt

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Preheat the oven to 325 degrees F. Blend 2 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa, and sugar together in the food processor until light and fluffy, about 2 minutes.

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Add all ingredients, including the puréed corn and the remaining 2 cups whole corn kernels, and mix well. Pour the mixture into a 8 x 8-inch pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 8 x 8-inch pan.

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Bake for 1-1/2 to 2 hours, or until the corn mixture registers 175 degrees on an instant-read thermometer and the corn mixture is set. Let cool 10 minutes. Scoop out portions of the pudding and serve hot.

CHEVY'S® FLAN

Chevy's® Flan

2 1/2 cups granulated

1/2 teaspoon ground cinnamon

1/4 cup hot water

3 cups whole milk

4 eggs

3 egg yolks

1 teaspoon vanilla extract

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Preheat oven to 300 degrees.

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Combine cinnamon with 2 cups granulated sugar in a saucepan over medium heat. As the sugar begins to melt, stir often until all sugar has dissolved and mixture has turned light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar mixture into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch roasting baking pan.

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Heat milk in a saucepan over medium heat until it starts to bubble.
Whisk together eggs, egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.

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When milk starts to bubble remove it from the heat. Pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while adding the rest of the hot milk. Slowly add the remaining milk while mixing.

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Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the roasting pan to about halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.

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Cool flan and cover each one with plastic wrap. Chill thoroughly before serving.

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To serve cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The caramelized sugar will spill down over the edges of the flan.

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Makes 6 servings.

CHEVY'S® FRESH SALSA

Chevy's® Fresh Salsa
6 medium tomatoes
6-8 jalapenos
1/4 medium Spanish onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons liquid mesquite smoke-approx. adjust to your taste

Preheat BBQ on high or stove top grill. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub with oil.

Place tomatoes on grill when it's hot. After about 10 minutes, add the jalapenos. In about 10 minutes, turn the tomatoes and peppers. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done.

Remove from grill and allow veggies to cool. Remove skin from tomatoes and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes. Add remaining ingredients and puree on high for 5-10 seconds. Chill for several hours or overnight before serving.

CHEVY'S® MANGO SALSA

Chevy's® Mango Salsa

1 peeled mango, seeded and diced (about 2 cups)

1/4 cup minced onion

2 tablespoons minced red bell pepper

1 teaspoon minced fresh cilantro

1 teaspoon fresh lime juice

1/2 teaspoon finely minced habanero pepper

1/8 teaspoon salt

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Combine all ingredients in a medium bowl. Cover and chill before serving. Makes 2 1/3 cups.

ROADHOUSE GRILL ROADHOUSE CHEESE WRAPS

Roadhouse Grill Roadhouse Cheese Wraps

8 thin slices monterey jack cheese

8 thin slices cheddar cheese

1 jalapeno pepper, seeded and diced

1 teaspoon minced fresh chives

4 large spring roll wrappers

1 beaten egg

6 to 10 cups vegetable oil

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On the sideMarinara (pasta) sauce

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With a sharp knife make 8 thin slices each from theend of standard-size hunks of cheddar and monterey jack cheeses.

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Arrange 2 slices of cheddar and 2 slices of jack on your hand,then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers and chives between the cheese and roll it all up. Fold the cheese and squeeze it all together so that the peppersand chives are well sealed into the middle of the cheeses.

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Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper.

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Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg onthe corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it. It should stick. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes.

While egg rolls are chilling preheat the vegetable oil to 350 degrees. Fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown. Drain the rolls on a rack orpaper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.
Serves 2.

APPLEBEE'S® CHICKEN FAJITA ROLL-UP

When making the Mexi-ranch dipping sauce and the pico de gallo for this super secret recipes version be sure to allow time for these to chill completely to help develop the flavors.

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Applebee's® Chicken Fajita Rollup

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Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce"
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Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper

4 chicken breast fillets

Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper

4 large flour tortillas
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
4 cups iceberg lettuce, shredded
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Marinate chicken for 2 hours.

Combine Cheeses in a small bowl and set aside.

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Marinade:

Combine all marinade ingredients in a medium bowl. Stir until sugar has dissolved.
Add four chicken breasts to the marinade, cover and chill for 2-3 hours. Cover and chill.

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Pico de Gallo:

Combine all pico de gallo ingredients, then cover and chill.

Cook Chicken:
Preheat grill to medium heat. Grill the chicken breast for 4 to 7 minutes per side or until done.

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For each roll-up place a large flour tortilla in a large skillet over low-heat. Sprinkle 1/2 cup of the cheese mix over the surface of the tortilla.

When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 1/4 cup of pico de gallo.

Slice one grilled chicken breast into small chunks and arrange the chicken on the lettuce.

Fold the sides of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve with dipping sauce on the side.

APPLEBEE'S® CRISPY ORANGE CHICKEN BOWL

This super secret recipes version of Applesbee Asian inspired chicken bowl uses frozen prebreaded chicken fingers. You can heat them while making the orange sauce if you prefer. The rice pilaf recipe was posted yesterday, once it posts I will post the link to the recipe.

Applebee's® Crispy Orange Chicken Bowl

Spicy Orange Sauce
1 cup orange juice
1/2 cup light brown sugar
3 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon minced parsley
1/4 teaspoon chili flakes
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon rice vinegar

4 cups almond rice pilaf

20 ounces breaded chicken fingers, baked (approx. 12 strips)

1 1/2 cups broccoli florets
1 cup sliced red bell pepper
1 cup sliced mushrooms
3/4 cup sugar snap peas
1/4 cup shredded carrot
1/2 cup crispy chow mein noodles
1/4 cup sliced or slivered almonds

Spicy Orange Sauce:
Combine all ingredients, except vinegar, in a medium saucepan. Simmer over medium heat for 15 minutes or until thick. Remove sauce from heat and add vinegar.

Cook chicken fingers following the directions on the package.

Steam the broccoli, red bell pepper, mushrooms, sugar snap peas, and carrot in a steamer basket in a covered saucepan over simmering water for 10 minutes or until the broccoli is tender. Season with salt and pepper to taste.

Place 2 cups of the rice pilaf into two large bowls. Divide the steamed vegetables in half and spoon over the rice. Cut each of the chicken fingers in half and set into a large bowl. Pour the Orange sauce over the chicken and toss. Spoon the chicken and sauce onto the rice and vegetable in each bowl. Sprinkle 1/4 cup of chow mein noodles over each dish, and 2 tablespoons of almonds.

APPLEBEE'S® ALMOND RICE PILAF

Another super secret recipes version.

Applebee's® Almond Rice Pilaf

2 1/2 tablespoons butter

1 cup uncooked converted rice

2 1/4 cups chicken stock

1/8 teaspoons salt

1/3 cup sliced or slivered almonds 1/4 cup diced celery

1/4 cup diced onion

1 teaspoon dried parsley
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Melt 2 tablespoons butter over medium heat in a saucepan.

Add 1 cup uncooked converted rice and sauté rice for 3 to 5 minutes in the butter.

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Heat chicken stock until it begins to boil.

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Add hot stock to the browned rice. Add salt and cover. Reduce heat to low and simmer for 20 minutes.

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Melt the remaining 1/2 tablespoon butter in a medium skillet over medium heat. Add almonds and sauté until the almonds are lightly brown.

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When the rice has cooked for 20 minutes, remove it from the heat. Add almonds, celery, and onion to the rice, let rest, covered, for 5 minutes or until liquid is absorbed.

APPLEBEE'S® FIESTA LIME® (Tequila Lime) CHICKEN

Applebee's change the name of this popular dish from Tequila Lime Chicken to Fiesta Lime Chicken and registered the name. Whatever name you know this dish by here is the Super Secret Recipes version to enjoy at home
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Applebee's® Fiesta Lime® Chicken

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 cup 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

Prepare marinade:
Combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours.

Mexi-Ranch Dressing:
Combine all of the ingredients in a medium bowl. Mix well until smooth. Cover and chill it until needed.

Preheat the oven to high broil, and preheat your barbecue grill to high heat. When the grill is ready grill the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken 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.

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.

Yield: 4 Servings

APPLEBEE'S® ONION PEELS® WITH HORSERADISH DIPPING SAUCE

Here's another Super Secret Recipes version copycat.

Applebee's® Onion Peels®
SERVES 4 -6

Creamy Horseradish Dipping Sauce
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne
1 dash garlic powder
1 dash onion powder

4-6 cups shortening, for deep fryer

1 large white onion

Batter
1/2 cup all-purpose flour
1/2 cup Progresso Plain Bread Crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups milk

Horseradish Dipping Sauce:
Combine ingredients in a medium bowl and whisk until creamy.Cover and chill the sauce.

The Onion Peels:
Heat the shortening to 350 degrees in a deep fryer.

Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces.

The Batter:
Combine all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter rest for 5 minutes. Batter will thicken. Whisk batter again.

Dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.

Drain on a rack or paper towels. Repeat until the onion is used up, stacking onion peels on top of the previously fried peels to keep them warm.

When all the onions have been fried, serve on a plate or in a paper-lined basket with horseradish dipping sauce on the side.

RED LOBSTER® TARTER SAUCE

Red Lobster® Tarter Sauce

1/2 cup mayonnaise

1-1/2 tablespoons finely minceid onion

1 tablespoon sweet pickle relish

1-1/2 teaspoons shredded and chopped carrot (the size of rice)

1-1/2 teaspoons sugar

Combine all ingredients in a small bowl. Cover and chill.

BONEFISH GRILL® POMEGRANATE MARTINI

Bonefish Grill ®Pomegranate Martini

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1.5 oz Fris Vodka

.75 oz Monin Pomegranate Syrup

.75 oz Monin Mango Syrup

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Place all ingredients into a shaker tin filled with ice. Cover and shake vigorously 20 times. Strain into a chilled martini glass. Garnish with 3 skewered grapes placed on edge of glass.

CLICK to see all our pomegranate martini recipes (Oprah's and Carrabba's)

CARRABBA'S ITALIAN GRILL® PASTA WEESIE

Carrabba's Italian Grill® Pasta Weesie
Menu Description: Shrimp sautéed in a garlic, lemon butter, white wine sauce with sautéed mushrooms and scallions, served over fettuccine alfredo

Ingredients:
8 jumbo shrimp
1/4 cup sauteed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
heavy hand of fettucine

Directions:
Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter.
In a seperate pan, warm alfredo to simmer. Add cooked fettucine and romano cheese. Plate pasta and top with shrimp mixture.