Recipe: Some Applebee's recipes for M. McNish

APPLEBEE'S SMOTHERED STEAK SKILLET
Source: The Milwaukee Channel - Posted: 12:08 p.m. CST January 15, 2002 - Note: This recipe includes garlic mashed potatoes, saut ed onion and mushrooms.

Garlic Mashed Potatoes

2 lb. red potatoes
1/2 C. milk
1/4 C. cream
3 T. butter
Salt, to taste
Black pepper, to taste
1/4 C. garlic cloves

Saut ed Onions and Mushrooms

1/2 lb. yellow onions, peeled, cored, 1/4 inch julienne strips
1/2 lb. sliced mushrooms
2 T. butter
Granulated garlic, to taste
Salt, to taste
Black pepper, to taste

Sirloin Steak Skillet

2-3/4 lb. sirloin steak - 8 smaller cuts (approximately 5-1/2 ounces each)
Saut ed mushrooms/onion, see recipe
Garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in 400 degree Fahrenheit preheated oven for approximately 45 minutes or until soft. Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready. Wash and rinse potatoes under cold water. It is not necessary to peel potatoes, unless you desire. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Internal temperature should be 205 degrees Fahrenheit. Remove from heat and drain in colander. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher. Return mashed potatoes to low heat, if necessary, to bring them to a serving temperature of 165 degrees Fahrenheit.

Saut ed Onions, Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saut and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.

Sirloin Steak Skillet: Grill steaks to desired degree of doneness. Melt two slices of mozzarella cheese over two shingled steaks for each plate. Top with onions and mushrooms, and serve with mashed potatoes on the side.

APPLEBEE'S TEQUILA-LIME CHICKEN

5 oz. boneless skinless chicken breast
1/2 C. lime juice
1/4 C. tequila (non-alcoholic may be used)
12 C. tortilla chips
1/4 C. Mexi-ranch Dressing (recipe to follow)
1/4 C. shredded Jack cheddar

Set oven to broil. To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight. To prepare Mexi-ranch Dressing, in a small bowl mix:

1 T. salsa
3 T. ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Jack cheddar cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot! Serve with pico de gallo and Spanish rice on the side.

APPLEBEE'S CHICKEN FRIED CHICKEN
Source: Gayle from the Milwakee channel

Chicken
2 lb. boneless skinless chicken breasts

"Egg Wash"
2 C. milk
2 eggs

Dusting
1 C. whole-wheat flour
1 C. all-purpose flour
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. black pepper

Batter
3/4 C. all-purpose flour
1 C. whole-wheat flour
1 1/2 C. water
1 C. milk
2 eggs
1 tsp. granulated garlic
1 tsp. onion powder
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. vegetable oil
2 tsp. paprika
1 tsp. black pepper

Coating
1 C. whole-wheat flour
1 C. all-purpose flour
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. paprika
1 tsp. black pepper

Country Gravy
3 C. milk
1 C. chicken broth, canned or from powder
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 1/2 tsp. black pepper
Salt (to taste)
1/4 C. cornstarch
1/3 C. cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens. Preheat vegetable oil in skillet or fryer to 350 F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal. In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating. Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 F. Remove and drain on paper towel. Serve with your favorite side dishes.