1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.
Makes 1 3/4 cups.
Thursday, September 30, 2010
Benihana Dipping Sauces
Mustard Sauce (for chicken and beef)
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard (found in the international/Asian food section of your supermarket)
2 teaspoons heavy cream
1/2 teaspoon garlic powder
Ginger Sauce (for vegetables and seafood)
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon sugar
1/4 teaspoon white vinegar
Mustard Sauce
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.
Ginger Sauce
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard (found in the international/Asian food section of your supermarket)
2 teaspoons heavy cream
1/2 teaspoon garlic powder
Ginger Sauce (for vegetables and seafood)
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon sugar
1/4 teaspoon white vinegar
Mustard Sauce
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.
Ginger Sauce
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.
Baskin-Robbins B.R. Blast
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
Bailey's Original Irish Cream
1/2 cups evaporated milk (1 12-ounce can)
1 cup Irish whiskey
2/3 cup granulated sugar
1 tablespoon Hershey's chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving.
Makes 3 cups.
1 cup Irish whiskey
2/3 cup granulated sugar
1 tablespoon Hershey's chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving.
Makes 3 cups.
AriZona Iced Tea with Ginseng Extract
2 quarts (8 cups) water
1 Lipton tea bag (regular size)
2/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Cool and serve.
Makes 2 quarts.
1 Lipton tea bag (regular size)
2/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Cool and serve.
Makes 2 quarts.
AriZona Green Tea with Ginseng & Honey
2 quarts (8 cups) water
1 Lipton green tea bag (regular size)
1/2 cup sugar
2 tablespoons honey
3 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
Makes 2 quarts.
1 Lipton green tea bag (regular size)
1/2 cup sugar
2 tablespoons honey
3 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
Makes 2 quarts.
Arby's Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup.
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup.
Arby's Jamocha Shake
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
Arby's Bronco Berry Sauce
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1.Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed.
Makes 1 cup.
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1.Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill until needed.
Makes 1 cup.
Applebee's Perfect Sunrise
1 1/4 ounces 1800 Silver tequila
1/4 ounce 1800 Reposado tequila
1/2 ounce simple syrup (see Tidbits)
1/2 ounce lime juice
1 1/2 ounces sweet-and-sour mix
4 ounces orange juice
1/2 ounce grenadine
Garnish
maraschino cherry
1. Fill a 10-ounce martini glass with ice and add cold water to chill the glass.
2. Drop a handful of ice into a shaker. Add tequilas, simple syrup, lime juice, sweet-and-sour, and orange juice. Shake well.
3. Dump ice water out of the glass and strain the drink into it.
4. Drop a maraschino cherry into the drink and serve it up with the grenadine on the side in a shot glass.
Tidbits: Make simple syrup by combining equal parts hot water and granulated sugar. Stir until sugar is dissolved. Allow syrup to cool before using. Simple.
Makes 1 drink.
1/4 ounce 1800 Reposado tequila
1/2 ounce simple syrup (see Tidbits)
1/2 ounce lime juice
1 1/2 ounces sweet-and-sour mix
4 ounces orange juice
1/2 ounce grenadine
Garnish
maraschino cherry
1. Fill a 10-ounce martini glass with ice and add cold water to chill the glass.
2. Drop a handful of ice into a shaker. Add tequilas, simple syrup, lime juice, sweet-and-sour, and orange juice. Shake well.
3. Dump ice water out of the glass and strain the drink into it.
4. Drop a maraschino cherry into the drink and serve it up with the grenadine on the side in a shot glass.
Tidbits: Make simple syrup by combining equal parts hot water and granulated sugar. Stir until sugar is dissolved. Allow syrup to cool before using. Simple.
Makes 1 drink.
Applebee's Oriental Chicken Salad
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
2 to 4 cups vegetable oil (for frying)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast fillet
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup crispy chow mein noodles
1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle green onion on top of the lettuce.
9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
11. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Makes 1 dinner-size salad.
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
2 to 4 cups vegetable oil (for frying)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast fillet
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup crispy chow mein noodles
1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle green onion on top of the lettuce.
9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
11. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Makes 1 dinner-size salad.
Applebee's Low-Fat Veggie Quesadilla
1/2 tablespoon canola oil
1/2 cup sliced mushrooms
1/3 cup shredded carrot
1/3 cup chopped broccoli
2 tablespoons diced onion
1 tablespoon diced red bell pepper
1 teaspoon soy sauce
dash cayenne pepper
dash black pepper
dash salt
2 10-inch whole wheat flour tortillas
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded fat-free mozzarella cheese
nonstick cooking spray
On the Side
fat-free sour cream
Pace Picante salsa
shredded lettuce
1. In a frying pan that has a bigger diameter that the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.
2. Pour the vegetables into a bowl, and place the frying pan back on the heat, but reduce the heat to medium/low.
3. Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. Put the second tortilla on top, and cook for 1 to 2 minutes, or until heated through and the cheese is melted. Flip the quesadilla over and cook 1 to 2 more minutes.
4. Slice the quesadilla onto a cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.
Serves 2 as an appetizer.
1/2 cup sliced mushrooms
1/3 cup shredded carrot
1/3 cup chopped broccoli
2 tablespoons diced onion
1 tablespoon diced red bell pepper
1 teaspoon soy sauce
dash cayenne pepper
dash black pepper
dash salt
2 10-inch whole wheat flour tortillas
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded fat-free mozzarella cheese
nonstick cooking spray
On the Side
fat-free sour cream
Pace Picante salsa
shredded lettuce
1. In a frying pan that has a bigger diameter that the tortillas, saute the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.
2. Pour the vegetables into a bowl, and place the frying pan back on the heat, but reduce the heat to medium/low.
3. Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, then sprinkle the rest of the cheeses over the vegetables. Put the second tortilla on top, and cook for 1 to 2 minutes, or until heated through and the cheese is melted. Flip the quesadilla over and cook 1 to 2 more minutes.
4. Slice the quesadilla onto a cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.
Serves 2 as an appetizer.
Applebee's Low-Fat Blackened Chicken Salad
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve I'mmediately with dressing on the side.
Serves 2 as an entree.
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve I'mmediately with dressing on the side.
Serves 2 as an entree.
Applebee's Low-Fat Asian Chicken Salad
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.
Serves 4 as an entree.
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.
Serves 4 as an entree.
Applebee's Bananaberry Freeze
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off each banana-set these pieces aside to use later as a garnish-then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top With whipped cream and serve with a straw.
Makes 2 drinks.
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off each banana-set these pieces aside to use later as a garnish-then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top With whipped cream and serve with a straw.
Makes 2 drinks.
Applebee's Baja Reduced-Fat Potato Boat
Pico de Gallo
1 tomato, chopped (1/2 cup)
3 tablespoons chopped Spanish Onion
1 1/2 teaspoons minced fresh cilantro
1 tablespoon canned jalapeno slices (nacho slices), diced
dash salt
dash pepper
Potato Boats
3 medium russet potatoes
canola oil nonstick cooking spray
salt
1/3 cup reduced-fat shredded cheddar cheese
1/3 cup reduced-fat shredded mozzarella cheese
2 slices Canadian bacon, diced (about 2 tablespoons)
On The Side
fat-free sour cream
salsa
1. Make the pico de gallo by combining the ingredients in a small bowl. Cover and refrigerate until needed.
2. Bake the potatoes at 400 degrees F. for 1 hour, or until tender, and let cool.
3. When the potatoes are cool enough to handle, make two lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two whole potato skins per potato.
4. Crank the oven up to 450 degrees F.
5. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
6. Spray the entire surface of each potato skin, inside and out, with a light coating of the canola oil spray.
7. Place the skins on a baking sheet, cut side up, salt them, then bake them for 12- to 15 minutes, or until the edges are beginning to brown.
8. Combine the cheeses in a small bowl, then sprinkle about a tablespoon and a half of the cheese blend on each of the potato skins.
9. Sprinkle a teaspoon of Canadian bacon over the cheese on each skin.
10. Spread a heaping tablespoon of pico de gallo over the bacon on each skin.
11. Top off each potato skin with another pinch of the cheese blend.
12. Bake the skins once more for 2 to 4 minutes or until the cheese is melted. Remove the skins from the over, let them sit for about a minute, then slice each one lengthwise. These are your "boats." Serve them hot with fat-free sour cream and salsa on the side.
Serves 4 as an appetizer.
1 tomato, chopped (1/2 cup)
3 tablespoons chopped Spanish Onion
1 1/2 teaspoons minced fresh cilantro
1 tablespoon canned jalapeno slices (nacho slices), diced
dash salt
dash pepper
Potato Boats
3 medium russet potatoes
canola oil nonstick cooking spray
salt
1/3 cup reduced-fat shredded cheddar cheese
1/3 cup reduced-fat shredded mozzarella cheese
2 slices Canadian bacon, diced (about 2 tablespoons)
On The Side
fat-free sour cream
salsa
1. Make the pico de gallo by combining the ingredients in a small bowl. Cover and refrigerate until needed.
2. Bake the potatoes at 400 degrees F. for 1 hour, or until tender, and let cool.
3. When the potatoes are cool enough to handle, make two lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two whole potato skins per potato.
4. Crank the oven up to 450 degrees F.
5. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
6. Spray the entire surface of each potato skin, inside and out, with a light coating of the canola oil spray.
7. Place the skins on a baking sheet, cut side up, salt them, then bake them for 12- to 15 minutes, or until the edges are beginning to brown.
8. Combine the cheeses in a small bowl, then sprinkle about a tablespoon and a half of the cheese blend on each of the potato skins.
9. Sprinkle a teaspoon of Canadian bacon over the cheese on each skin.
10. Spread a heaping tablespoon of pico de gallo over the bacon on each skin.
11. Top off each potato skin with another pinch of the cheese blend.
12. Bake the skins once more for 2 to 4 minutes or until the cheese is melted. Remove the skins from the over, let them sit for about a minute, then slice each one lengthwise. These are your "boats." Serve them hot with fat-free sour cream and salsa on the side.
Serves 4 as an appetizer.
7-Eleven Cherry Slurpee
2 cups cold club soda
1/2 cup sugar
1/4 teaspoon plus 1/8 teaspoon cherry flavored unsweetened Kool-Aid mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved.
2. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This will help thicken it up. After 1/2-hour remove blender from freezer and, again, blend briefly to mix.
Makes one 32-ounce drink (or two 16-ouncers).
1/2 cup sugar
1/4 teaspoon plus 1/8 teaspoon cherry flavored unsweetened Kool-Aid mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved.
2. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This will help thicken it up. After 1/2-hour remove blender from freezer and, again, blend briefly to mix.
Makes one 32-ounce drink (or two 16-ouncers).
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