Applebee's Triple-Chocolate Meltdown

Ingredients:
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

Procedures:
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.

2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.

3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.

4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.

5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.

6. Remove the bowl from the pan and let the mixture cool for a few minutes.

7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.

8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.

9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes
should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.

10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.

Serves: 6 person

Source: America's Most Wanted Recipes - Just Desserts

Applebee's Tijuana "Philly" Steak Sandwich

Ingredients:

1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving

Procedures:
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter; season lightly with salt and pepper. Remove the mushrooms when they are done and save the butter left in the pan.

2. Cut the steak in long, thin strips. (This is more easily done if the steak is very cold.) In a skillet that has been sprayed with non-stick cooking spray, fry the beef until done. If there is any fat, drain thoroughly. Season with salt and pepper to taste.

3. Sprinkle the cheese in the center of the tortilla; top with tomato, onion, cooked mushroom, and cilantro. Crumble the bacon and sprinkle over the top. Arrange the steak on top.

4. Bring the sides of the tortilla up and fold in burrito style. Butter the top and bottom of the tortilla with the mushroom butter left in the pan.

5. Grill over medium heat, making sure the pan is nice and hot. Grill for two minutes on each side.

6. To serve, slice the tortilla in half diagonally. Serve with lettuce and salsa.

Serves 1

Applebees Oriental Chicken Salad

Ingredients:
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:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Procedures:
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

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.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

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.

Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds over the salad, then the chow mein noodles.

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.

Serves 1-2