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Applebee's

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    Score: 4.50. Votes: 2

    Menu Description: "A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-Cheddar sauce. Served with Southwest rice and pico de gallo."

    Because of the huge success of this dish, Applebee's has recently changed the name to "Fiesta Lime Chicken," and trademarked the name. Many people still know this dish by it's original title, so that's what I'm using here. When making your clone, just be sure not to marinate the chicken for much longer than the 2 to 3 hours specified, or the acid in the lime juice may toughen your chicken. The bed of crispy corn tortilla strips can be easily made by crumbling store-bought tortilla chips, or, if you want strips more closely resembling those served at the restaurant, just follow the Tidbits below. Serve this dish with your choice of rice and some pico de gallo on the side.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.74. Votes: 38

    Menu Description: "A tasty twist on a family favorite. Red, ripe tomatoes slowly simmered in a rich cream sauce and seasoned with basil and select herbs."

    This easy Applebee's tomato basil soup recipe requires two large cans of crushed tomatoes, and your soup will still have the impressive taste and texture of gourmet tomato bisque requiring fresh tomatoes and more work. You may notice that the large amount of basil used here contributes an overwhelming flavor and aroma when first added, but as the soup simmers the herb mellows to create the perfect clone of the original. And there's no need to make croutons from scratch for the garnish when you can buy lightly seasoned packaged croutons in just about any market.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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    Score: 5.00. Votes: 1

    Menu Description: "Parmesan: Thin crusty strips of pizza dough topped with herbs and melted Italian cheese, served with marinara sauce. Loaded: Add Italian sausage and pepperoni."

    Each Applebee's makes an effort to decorate the inside of the restaurant with pictures and memorabilia from the neighborhood in which it is located. You'll see photographs of local heroes and students, license plates, banners, old souvenirs, trinkets, and antiques-all representing area history. Take a look around the walls of the next Applebee's you visit. Maybe you can find something you lost several years ago.

    Meanwhile, here's a find: pizza sticks that are made from dough that is proofed, fried, and then broiled. The frying adds a unique flavor and texture to the dough that you won't get with traditional pizza. I've designed this Applebee's pizza sticks copycat recipe to use the premade dough that comes in tubes. You know, like the stuff from that dough boy. But you can make this with any dough recipe you like. Just roll the dough into a 10x15-inch rectangle before slicing.

    These appetizers can be made either in the Parmesan version without meat, or "loaded" with sausage and pepperoni. This recipe yields a lot, so it makes good party food.

    Speaking of party food, you can check out more of my copycat appetizers here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 12

    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.

    Nutrition Facts
    Serving Size–1 salad
    Total Servings–4
    Calories per serving–575
    Fat per serving–12g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 4.93. Votes: 14

    Menu Description: "Our non-fat Honey Mustard dressing and non-fat Cheddar/Mozzarella blend give this Blackened Chicken Salad the same great taste as our original with 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. Since 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 grilled chicken, 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?

    Nutrition facts
    Serving size–1 salad
    Total serving–2
    Calories per serving–420
    Fat per serving–5 g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.83. Votes: 6

    Menu Description: "Dare to indulge with a white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts. Served warm and topped at your table with a rich, sizzling maple butter sauce."

    For Applebee's regulars, this dessert is a hands-down favorite. In a hot skillet comes a delicious slice of white chocolate and walnut cake—it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan. Commence with the salivating. To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce—it will be fluffy at first. When you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Arrange the decadence in a hot skillet and serve it sizzling to happy, drooling mouths.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Grilled chipotle chicken breast with guacamole and sour cream on a bed of greens tossed with two cheeses, pico de gallo, tortilla strips and our Mexi-ranch dressing."

    Create a robust chipotle marinade that fills your chicken fillets with flavor. As you wait for the chicken to marinate you have plenty of time to throw together clones of the Mexi-ranch dressing and fresh pico de gallo. Now most of the work is done, and you're standing in front of the gate to salad heaven. When you're ready to enter, simply grill the chicken, assemble your salads and open wide.

    You should know that if you don't have buttermilk for the dressing, and don't want to buy a whole carton to use just a single tablespoon, simply substitute regular milk. You'll find ground chipotle pepper where all the spices are stocked in the market: I use McCormick. If you can't track down ground chipotle, use ground cayenne pepper. Just be sure to measure roughly half the amount, since cayenne packs more heat than chipotle.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Here's a great twist on the traditional margarita. Sour apple schnapps and apple juice join forces with tequila and sweet-and-sour mix in a martini glass that's rimmed with cinnamon sugar. Hey, it's like drinking apple pie! This recipe makes one drink, but it's easy to double up. That's a good thing, since it seems like one is never enough.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 7

    Menu Description: "Flame-grilled Atlantic Salmon with Applebee's Honey Pepper Sauce served with a side of almond rice pilaf, seasoned vegetables and toasted garlic bread."

    It's all about the sauce. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. If it sounds like I'm speaking from experience, you're right—oh, what a beautiful mess I made on one attempt. So, cook the sauce slowly, and watch it closely as it thickens. If it gets too thick, you can always add a bit of water to thin it out. I suggest serving this salmon with almond rice pilaf as they do in the restaurant. You can find a good clone recipe here on the site.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.14. Votes: 14

    Menu Description: "This succulent 10 oz. steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast."

    This Cajun-style dish is named after the famous street in the French Quarter in New Orleans, so you won't need any booze for this recipe unless it's for you to drink while you're making it. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers contain a lot of salt so we won't need to include salt in the marinade formula. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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