*Robin*
bibbity bobbity boo!
- Joined
- Mar 9, 2000
- Messages
- 1,496
<?xml version="1.0" standalone="yes" encoding="ISO-8859-1"?>
<!DOCTYPE mx2 SYSTEM "mx2.dtd">
<mx2 source="MasterCook 6.0" date="August 11, 2001">
<Summ>
<Nam>
Applebee's Asian Chicken Salad
</Nam>
<Nam>
Applebee's Aztec Chicken Salad
</Nam>
<Nam>
Applebee's Baby Back Ribs
</Nam>
<Nam>
Applebee's Bacon-Scallion Mashed Potatoes
</Nam>
<Nam>
Applebee's Baja Potato Boats
</Nam>
<Nam>
Applebee's Blonde Brownies
</Nam>
<Nam>
Applebee's Bloomin' Onion And Dippin' Sauce
</Nam>
<Nam>
Applebee's Bourbon Street Steak II
</Nam>
<Nam>
Applebee's Broiled Salmon With Garlic Butter
</Nam>
<Nam>
Applebee's Chardonnay Mushrooms
</Nam>
<Nam>
Applebee's Cheese Chicken Tortilla Soup
</Nam>
<Nam>
Applebee's Chicken Wings
</Nam>
<Nam>
Applebee's Club House Grill Sandwich
</Nam>
<Nam>
Applebee's Honey Mustard
</Nam>
<Nam>
Applebee's Lemonade
</Nam>
<Nam>
Applebee's Marinara Dipping Sauce
</Nam>
<Nam>
Applebee's Mud Slide
</Nam>
<Nam>
Applebee's Peanut Butter Cup Cheesecake
</Nam>
<Nam>
Applebee's Perfect Margarita
</Nam>
<Nam>
Applebee's Pico De Gallo
</Nam>
<Nam>
Applebee's Pizza Snacks
</Nam>
<Nam>
Applebee's Quesadillas
</Nam>
<Nam>
Applebee's Reese's Peanut Butter Pie
</Nam>
<Nam>
Applebee's Santa Fe Stuffed Chicken
</Nam>
<Nam>
Applebee's Spinach Pizza
</Nam>
<Nam>
Applebee's Tijuana Philly Steak Sandwich
</Nam>
<Nam>
Applebee's Vegetable Medley
</Nam>
<Nam>
Auntie Anne's Pretzels
</Nam>
<Nam>
Baskin Robbin's Turtle Pie
</Nam>
<Nam>
Ben And Jerry's French Vanilla Ice Cream
</Nam>
<Nam>
Big Boy's Strawberry Pie
</Nam>
<Nam>
Boston Market's Squash Casserole
</Nam>
<Nam>
Carrabba's Italian Grill's Lemon Butter Sauce
</Nam>
<Nam>
Carrabba's Italian Grill's Mussels In White Wine Sauce
</Nam>
<Nam>
Chili's Banana Rumba Dessert
</Nam>
<Nam>
Chili's Black Beans
</Nam>
<Nam>
Chili's Chocolate Brownie Sunday
</Nam>
<Nam>
Chili's Margarita Grilled Chicken
</Nam>
<Nam>
Chili's Mighty Ice Cream Pie
</Nam>
<Nam>
Chili's Pico De Gallo
</Nam>
<Nam>
Chili's Skillet Queso
</Nam>
<Nam>
Cracker Barrel Old Country Store's Baby Carrots
</Nam>
<Nam>
Cracker Barrel Old Country Store's Chicken Casserole
</Nam>
<Nam>
Cracker Barrel Old Country Store's Country Green Beans
</Nam>
<Nam>
Cracker Barrel Old Country Store's Ham And Egg Casserole
</Nam>
<Nam>
Hard Rock Cafe's Potato Soup
</Nam>
<Nam>
Houston's Restaurant's Artichoke Dip
</Nam>
<Nam>
Houston's Restaurant's Artichoke Spinach Dip - Revised
</Nam>
<Nam>
Houston's Restaurant's Baked Potato Soup
</Nam>
<Nam>
Houston's Restaurant's Buttermilk Garlic Dressing
</Nam>
<Nam>
Houston's Restaurant's Cole Slaw
</Nam>
<Nam>
Houston's Restaurant's Honey Mustard
</Nam>
<Nam>
Houston's Restaurant's Southwest Caesar Salad
</Nam>
<Nam>
Houston's Restaurant's Spicy Ceasar Dressing
</Nam>
<Nam>
Houston's Restaurant's Walnut Apple Cobbler
</Nam>
<Nam>
I.H.O.P.'s Colorado Omelet
</Nam>
<Nam>
Jack In The Box's Egg Nog Milk Shake
</Nam>
<Nam>
Lawry's Creamed Spinach
</Nam>
<Nam>
Lone Star Steakhouse's Fries And Dip
</Nam>
<Nam>
Olive Garden's 5-Cheese Lasagna
</Nam>
<Nam>
Olive Garden's Andes Mint Pie
</Nam>
<Nam>
Olive Garden's Apple Carmelina
</Nam>
<Nam>
Olive Garden's Apple Praline Cheesecake
</Nam>
<Nam>
Olive Garden's Bolognese Sauce
</Nam>
<Nam>
Olive Garden's Bruschetta Al Pomodoro
</Nam>
<Nam>
Olive Garden's Bruschetta Caprese
</Nam>
<Nam>
Olive Garden's Chicken Formaggio Pizza
</Nam>
<Nam>
Olive Garden's Chicken Giardino
</Nam>
<Nam>
Olive Garden's Chocolate Lasagna
</Nam>
<Nam>
Olive Garden's Florentine Lasagna
</Nam>
<Nam>
Olive Garden's Fried Mozzarella
</Nam>
<Nam>
Olive Garden's Gamberoni All'Aglio
</Nam>
<Nam>
Olive Garden's Italian Salad Dressing
</Nam>
<Nam>
Olive Garden's Penne Romana
</Nam>
<Nam>
Olive Garden's Petto Di Pollo Ripieno Con Porcini
</Nam>
<Nam>
Olive Garden's Salad Mix
</Nam>
<Nam>
Olive Garden's Sangria
</Nam>
<Nam>
Olive Garden's Shrimp Christopher
</Nam>
<Nam>
Olive Garden's Sicilian Scampi
</Nam>
<Nam>
Olive Garden's Toscana Soup
</Nam>
<Nam>
Olive Garden's Zabliogne Almonde
</Nam>
<Nam>
Olive Garden's Zuppa Inglese
</Nam>
<Nam>
Outback Steakhouse's Mac A Roo N' Cheese
</Nam>
<Nam>
Outback Steakhouse's Walkabout Soup
</Nam>
<Nam>
Rainforest Cafe's Caribe Coconut Chicken With Honey Mustard Sauce
</Nam>
<Nam>
Rainforest Cafe's Honey Mustard Dressing
</Nam>
<Nam>
Red Lobster's Brushetta
</Nam>
<Nam>
Red Lobster's Creole Rice
</Nam>
<Nam>
Red Lobster's Fish In A Bag
</Nam>
<Nam>
Red Lobster's Garlic Cheese Biscuits
</Nam>
<Nam>
Red Lobster's Garlic Cheese Sticks
</Nam>
<Nam>
Red Lobster's Hawaiian Skewers
</Nam>
<Nam>
Red Lobster's Hush Puppies
</Nam>
<Nam>
Red Lobster's Lobster Chops
</Nam>
<Nam>
Red Lobster's Lobster Fondue
</Nam>
<Nam>
Red Lobster's Shrimp Scampi
</Nam>
<Nam>
Red Lobster's Ultimate Fondue
</Nam>
<Nam>
Snapple Raspberry Iced Tea
</Nam>
<Nam>
T.G.I. Friday's November Sea Breeze
</Nam>
<Nam>
T.G.I. Friday's Strawberry Surprise
</Nam></Summ>
<RcpE name="Applebee's Asian Chicken Salad" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Asian Chicken Salad
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry Salads/Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 freshly-ground black pepper
1/4 teaspoon paprika
=== SALAD ===
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
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
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.
When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side, or until done.
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. 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.
When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4-cup pile of shredded carrots in the center of each salad.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; trace Fat (1.1% calories from fat); 1g Protein; 55g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2967mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Poultry
</CatT>
<CatT>
Salads/Dressings
</CatT>
</CatS>
<IngR name="teriyaki marinade" unit="cup" qty="1"></IngR>
<IngR name="chicken breast fillets" qty="4"></IngR>
<IngR name="=== FAT-FREE ASIAN DRESSING ==="></IngR>
<IngR name="water" unit="cups" qty="2"></IngR>
<IngR name="granulated sugar" unit="cup" qty="1/2"></IngR>
<IngR name="dry pectin" unit="tablespoons" qty="3"></IngR>
<IngR name="white vinegar" unit="tablespoon" qty="1"></IngR>
<IngR name="soy sauce" unit="teaspoon" qty="1/2"></IngR>
<IngR name="salt" unit="teaspoon" qty="1"></IngR>
<IngR name="garlic powder" unit="teaspoon" qty="1/4"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/4"></IngR>
<IngR name="=== SALAD ==="></IngR>
<IngR name="chopped Romaine lettuce" unit="cups" qty="8"></IngR>
<IngR name="chopped Iceberg lettuce" unit="cups" qty="8"></IngR>
<IngR name="shredded red cabbage" unit="cups" qty="3"></IngR>
<IngR name="shredded green cabbage" unit="cups" qty="3"></IngR>
<IngR name="shredded carrots" unit="cups" qty="2"></IngR>
<IngR name="chopped green onion" unit="cup" qty="1"></IngR>
<IngR name="crispy chow mein noodles" unit="cups" qty="1 1/3"></IngR>
<DirS>
<DirT>
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
</DirT>
<DirT>
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.
</DirT>
<DirT>
When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side, or until done.
</DirT>
<DirT>
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. 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.
</DirT>
<DirT>
When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4-cup pile of shredded carrots in the center of each salad.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Aztec Chicken Salad" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Aztec Chicken Salad
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry Salads/Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless skinless fresh chicken breast
Chipotle Rub from specialty store -- to taste
1 ounce vegetable oil
1 pound chopped salad greens -- washed
= (Romaine, Iceberg, ect.)
2 ounces red bell pepper -- cut 1/4" dice
2 ounces green bell pepper -- cut 1/4" dice
2 ounces red onions -- cut 1/4" dice
2 ounces corn kernels fresh or thawed frozen
2 ounces celerty -- cut 1/4" dice
2 ounces black beans -- drained, rinsed
= (1/8 of a 15-oz can)
2 cups tri-color corn tortilla strips
= (or crushed chips)
1 cup Smoky Tomato Vinaigrette
= (or dressing of your choice)
4 ounces shredded pepper jack cheese
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 491 Calories; 29g Fat (52.5% calories from fat); 14g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Poultry
</CatT>
<CatT>
Salads/Dressings
</CatT>
</CatS>
<IngR name="boneless skinless fresh chicken breast" unit="pound" qty="3/4"></IngR>
<IngR name="Chipotle Rub from specialty store">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="vegetable oil" unit="ounce" qty="1"></IngR>
<IngR name="chopped salad greens" unit="pound" qty="1">
<IPrp>
washed
</IPrp>
</IngR>
<IngR name="= (Romaine, Iceberg, ect.)"></IngR>
<IngR name="red bell pepper" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="green bell pepper" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="red onions" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="corn kernels fresh or thawed frozen" unit="ounces" qty="2"></IngR>
<IngR name="celerty" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="black beans" unit="ounces" qty="2">
<IPrp>
drained, rinsed
</IPrp>
</IngR>
<IngR name="= (1/8 of a 15-oz can)"></IngR>
<IngR name="tri-color corn tortilla strips" unit="cups" qty="2"></IngR>
<IngR name="= (or crushed chips)"></IngR>
<IngR name="Smoky Tomato Vinaigrette" unit="cup" qty="1"></IngR>
<IngR name="= (or dressing of your choice)"></IngR>
<IngR name="shredded pepper jack cheese" unit="ounces" qty="4"></IngR>
<DirS>
<DirT>
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
</DirT>
<DirT>
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
</DirT>
<DirT>
Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
</DirT>
<DirT>
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Baby Back Ribs" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Baby Back Ribs
Recipe By :n/a
Serving Size : 3 Preparation Time :0:00
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 racks pork baby back ribs - (abt 1 lb ea) -- each cut in half
=== BARBECUE SAUCE ===
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat-side down, on broiler pan, brush with 1/2 of the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes.
Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
This recipe yields 3 servings
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 150 Calories; trace Fat (1.5% calories from fat); 1g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1457mg Sodium. Exchanges: 0 Fruit; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="3"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Main Dish
</CatT>
<CatT>
Pork
</CatT>
</CatS>
<IngR name="racks pork baby back ribs - (abt 1 lb ea)" qty="3">
<IPrp>
each cut in half
</IPrp>
</IngR>
<IngR name="=== BARBECUE SAUCE ==="></IngR>
<IngR name="ketchup" unit="cup" qty="1"></IngR>
<IngR name="apple cider vinegar" unit="cup" qty="1/4"></IngR>
<IngR name="dark brown sugar" unit="tablespoons" qty="3"></IngR>
<IngR name="Worcestershire sauce" unit="tablespoons" qty="3"></IngR>
<IngR name="liquid smoke" unit="teaspoon" qty="1"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<DirS>
<DirT>
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
</DirT>
<DirT>
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
</DirT>
<DirT>
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat-side down, on broiler pan, brush with 1/2 of the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes.
</DirT>
<DirT>
Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
</DirT>
<DirT>
This recipe yields 3 servings
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bacon-Scallion Mashed Potatoes" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bacon-Scallion Mashed Potatoes
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds all purpose potatoes -- peeled, and
cut into 1" cubes
4 garlic cloves -- peeled
5 strips bacon -- cut 1/2" pieces
1 cup thinly-sliced scallions
1/2 cup 1% low-fat milk -- warmed
1/2 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.
Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (17.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 549mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="all purpose potatoes" unit="pounds" qty="2">
<IPrp>
peeled, and
</IPrp>
</IngR>
<IngR name="cut into 1" cubes"></IngR>
<IngR name="garlic cloves" qty="4">
<IPrp>
peeled
</IPrp>
</IngR>
<IngR name="strips bacon" qty="5">
<IPrp>
cut 1/2" pieces
</IPrp>
</IngR>
<IngR name="thinly-sliced scallions" unit="cup" qty="1"></IngR>
<IngR name="1% low-fat milk" unit="cup" qty="1/2">
<IPrp>
warmed
</IPrp>
</IngR>
<IngR name="reduced-fat sour cream" unit="cup" qty="1/2"></IngR>
<IngR name="salt" unit="teaspoon" qty="1"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<DirS>
<DirT>
Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.
</DirT>
<DirT>
Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
</DirT>
<DirT>
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Baja Potato Boats" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Baja Potato Boats
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== PICO DE GALLO ===
1 tomato -- chopped (1/2 cup)
3 tablespoons chopped Spanish onion
1 1/2 teaspoons minced fresh cilantro
1 tablespoon canned jalapeño slices (nacho slices) -- diced
1 dash salt
1 dash freshly-ground black pepper
=== POTATO BOATS ===
3 medium russet potatoes
Canola oil nonstick cooking spray -- as needed
Salt -- as needed
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup reduced-fat Mozzarella cheese
2 slices Canadian bacon -- diced (abt 2 tbspns)
=== ON THE SIDE ===
Fat-free sour cream
Salsa
In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator till serving time.
Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or until tender. Set aside to cool. When potatoes are sufficiently cooled enough to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or save them to make a different potato dish with.
You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 minutes or until the edges begin to brown.
In a bowl, combine the cheeses. Sprinkle 1 1/2 tablespoons on each potato skin. Then sprinkle a teaspoon of Canadian bacon on top of the cheese that was sprinkled on each skin. Top this with a large tablespoon of pico de gallo. Then sprinkle each skin with some more cheese.
Place the skins back into the oven again and baked for 2 to 4 minutes or until the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or so. With a knife, slice each one lengthwise. Serve hot with sour cream and salsa on the side.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 3g Fat (24.6% calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 322mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="=== PICO DE GALLO ==="></IngR>
<IngR name="tomato" qty="1">
<IPrp>
chopped (1/2 cup)
</IPrp>
</IngR>
<IngR name="chopped Spanish onion" unit="tablespoons" qty="3"></IngR>
<IngR name="minced fresh cilantro" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="canned jalapeño slices (nacho slices)" unit="tablespoon" qty="1">
<IPrp>
diced
</IPrp>
</IngR>
<IngR name="salt" unit="dash" qty="1"></IngR>
<IngR name="freshly-ground black pepper" unit="dash" qty="1"></IngR>
<IngR name="=== POTATO BOATS ==="></IngR>
<IngR name="russet potatoes" unit="medium" qty="3"></IngR>
<IngR name="Canola oil nonstick cooking spray">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="Salt">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="reduced-fat shredded Cheddar cheese" unit="cup" qty="1/3"></IngR>
<IngR name="reduced-fat Mozzarella cheese" unit="cup" qty="1/3"></IngR>
<IngR name="Canadian bacon" unit="slices" qty="2">
<IPrp>
diced (abt 2 tbspns)
</IPrp>
</IngR>
<IngR name="=== ON THE SIDE ==="></IngR>
<IngR name="Fat-free sour cream"></IngR>
<IngR name="Salsa"></IngR>
<DirS>
<DirT>
In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator till serving time.
</DirT>
<DirT>
Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or until tender. Set aside to cool. When potatoes are sufficiently cooled enough to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or save them to make a different potato dish with.
</DirT>
<DirT>
You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 minutes or until the edges begin to brown.
</DirT>
<DirT>
In a bowl, combine the cheeses. Sprinkle 1 1/2 tablespoons on each potato skin. Then sprinkle a teaspoon of Canadian bacon on top of the cheese that was sprinkled on each skin. Top this with a large tablespoon of pico de gallo. Then sprinkle each skin with some more cheese.
</DirT>
<DirT>
Place the skins back into the oven again and baked for 2 to 4 minutes or until the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or so. With a knife, slice each one lengthwise. Serve hot with sour cream and salsa on the side.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Blonde Brownies" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Blonde Brownies
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup brown sugar - (packed)
1 egg -- beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
=== MAPLE BUTTER SAUCE ===
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
1 package cream cheese - (8 oz) -- softened
1/4 teaspoon maple extract or flavoring - (to 1/2)
Preheat oven to 350 degrees.
Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.
Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.
Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe)
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3005 Calories; 180g Fat (54.0% calories from fat); 42g Protein; 304g Carbohydrate; 6g Dietary Fiber; 477mg Cholesterol; 2011mg Sodium. Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 33 1/2 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Desserts
</CatT>
</CatS>
<IngR name="sifted flour" unit="cup" qty="1"></IngR>
<IngR name="baking powder" unit="teaspoon" qty="1/2"></IngR>
<IngR name="baking soda" unit="teaspoon" qty="1/8"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/8"></IngR>
<IngR name="chopped walnuts" unit="cup" qty="1/2"></IngR>
<IngR name="butter or margarine" unit="cup" qty="1/3"></IngR>
<IngR name="brown sugar - (packed)" unit="cup" qty="1"></IngR>
<IngR name="egg" qty="1">
<IPrp>
beaten
</IPrp>
</IngR>
<IngR name="vanilla extract" unit="tablespoon" qty="1"></IngR>
<IngR name="white chocolate chips" unit="cup" qty="1/2"></IngR>
<IngR name="=== MAPLE BUTTER SAUCE ==="></IngR>
<IngR name="maple syrup" unit="cup" qty="3/8"></IngR>
<IngR name="butter" unit="cup" qty="1/4"></IngR>
<IngR name="brown sugar" unit="cup" qty="3/8"></IngR>
<IngR name="cream cheese - (8 oz)" unit="package" qty="1">
<IPrp>
softened
</IPrp>
</IngR>
<IngR name="maple extract or flavoring - (to 1/2)" unit="teaspoon" qty="1/4"></IngR>
<DirS>
<DirT>
Preheat oven to 350 degrees.
</DirT>
<DirT>
Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.
</DirT>
<DirT>
Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.
</DirT>
<DirT>
Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.
</DirT>
<DirT>
Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe)
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bloomin' Onion And Dippin' Sauce" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bloomin' Onion And Dippin' Sauce
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise -- lowfat okay
2 tablespoons horseradish sauce
2 teaspoons catsup
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash freshly-ground black pepper
1 dash cayenne pepper
1 egg -- beaten
1 cup milk -- lowfat okay
1 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon dried thyme
1 large Vadalia onion -- cut into flower
Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.
Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.
Fry onion in 350 degree oil for 10 minutes.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 389 Calories; 29g Fat (64.4% calories from fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="mayonnaise" unit="cup" qty="1/2">
<IPrp>
lowfat okay
</IPrp>
</IngR>
<IngR name="horseradish sauce" unit="tablespoons" qty="2"></IngR>
<IngR name="catsup" unit="teaspoons" qty="2"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/4"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/4"></IngR>
<IngR name="dried oregano" unit="teaspoon" qty="1/8"></IngR>
<IngR name="freshly-ground black pepper" unit="dash" qty="1"></IngR>
<IngR name="cayenne pepper" unit="dash" qty="1"></IngR>
<IngR name="egg" qty="1">
<IPrp>
beaten
</IPrp>
</IngR>
<IngR name="milk" unit="cup" qty="1">
<IPrp>
lowfat okay
</IPrp>
</IngR>
<IngR name="flour" unit="cup" qty="1"></IngR>
<IngR name="salt" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="cayenne pepper" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/2"></IngR>
<IngR name="dried thyme" unit="teaspoon" qty="1/8"></IngR>
<IngR name="Vadalia onion" unit="large" qty="1">
<IPrp>
cut into flower
</IPrp>
</IngR>
<DirS>
<DirT>
Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.
</DirT>
<DirT>
Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.
</DirT>
<DirT>
Fry onion in 350 degree oil for 10 minutes.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bourbon Street Steak II" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bourbon Street Steak II
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks -- (10 oz ea)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; trace Fat (5.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Beef
</CatT>
<CatT>
Main Dish
</CatT>
</CatS>
<IngR name="bottled steak sauce" unit="cup" qty="1/2"></IngR>
<IngR name="bourbon whiskey" unit="cup" qty="1/4"></IngR>
<IngR name="honey" unit="tablespoon" qty="1"></IngR>
<IngR name="prepared mustard" unit="teaspoons" qty="2"></IngR>
<IngR name="beef rib, round, or chuck steaks" qty="4">
<IPrp>
(10 oz ea)
</IPrp>
</IngR>
<DirS>
<DirT>
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
</DirT>
<DirT>
Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Broiled Salmon With Garlic Butter" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Broiled Salmon With Garlic Butter
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon filets - (5 oz ea)
Melted butter -- as needed
Freshly-ground black pepper -- to taste
Granulated garlic -- to taste
Salt -- to taste
Garlic butter -- as needed
Preheat skillet or grill to 550 degrees. Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using for garlic butter.)
Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Fish (Ocean)
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Seafood
</CatT>
</CatS>
<IngR name="salmon filets - (5 oz ea)" qty="4"></IngR>
<IngR name="Melted butter">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="Freshly-ground black pepper">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Granulated garlic">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Salt">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Garlic butter">
<IPrp>
as needed
</IPrp>
</IngR>
<DirS>
<DirT>
Preheat skillet or grill to 550 degrees. Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using for garlic butter.)
</DirT>
<DirT>
Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
</DirT>
<DirT>
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Chardonnay Mushrooms" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Chardonnay Mushrooms
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Mushrooms Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms -- quartered
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 150 Calories; 2g Fat (11.4% calories from fat); 9g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1121mg Sodium. Exchanges: 4 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Mushrooms
</CatT>
<CatT>
Side Dish
</CatT>
</CatS>
<IngR name="fresh butter" unit="cup" qty="1/2"></IngR>
<IngR name="granulated or powdered garlic" unit="teaspoon" qty="1/4"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="Dried parsley flakes"></IngR>
<IngR name="Chardonnay" unit="cup" qty="1/4"></IngR>
<IngR name="fresh mushrooms" unit="pound" qty="1">
<IPrp>
quartered
</IPrp>
</IngR>
<DirS>
<DirT>
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
</DirT>
<DirT>
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
</DirT>
<DirT>
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
</DirT>
<DirT>
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Cheese Chicken Tortilla Soup" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Cheese Chicken Tortilla Soup
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped yellow onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper -- (optional)
1 can tomato puree - (15 oz)
1 tablespoon finely-minced jalapeño pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper -- (optional)
1 teaspoon sugar
1 teaspoon chili powder -- (optional)
1 teaspoon Worcestershire sauce
1/2 cup hot sauce -- (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken -- cubed.
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese -- cut 1" cubes
10 corn tortillas - (6" dia) -- cut 1/4" strips,
and fried
Roughly-chopped cilantro -- (optional)
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.
this recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1930 Calories; 110g Fat (53.0% calories from fat); 156g Protein; 62g Carbohydrate; 7g Dietary Fiber; 595mg Cholesterol; 13164mg Sodium. Exchanges: 1 1/2 Grain(Starch); 20 Lean Meat; 3 1/2 Vegetable; 17 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Soups/Stews
</CatT>
</CatS>
<IngR name="chopped yellow onion" unit="cup" qty="1"></IngR>
<IngR name="minced garlic" unit="teaspoons" qty="2"></IngR>
<IngR name="vegetable oil" unit="tablespoons" qty="2"></IngR>
<IngR name="chicken stock" unit="cups" qty="4"></IngR>
<IngR name="chopped green pepper" unit="cup" qty="1/4">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="tomato puree - (15 oz)" unit="can" qty="1"></IngR>
<IngR name="finely-minced jalapeño pepper" unit="tablespoon" qty="1"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="sugar" unit="teaspoon" qty="1"></IngR>
<IngR name="chili powder" unit="teaspoon" qty="1">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="Worcestershire sauce" unit="teaspoon" qty="1"></IngR>
<IngR name="hot sauce" unit="cup" qty="1/2">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="flour" unit="tablespoons" qty="4"></IngR>
<IngR name="water" unit="cup" qty="1/2"></IngR>
<IngR name="cooked chicken" unit="pound" qty="1">
<IPrp>
cubed.
</IPrp>
</IngR>
<IngR name="cream" unit="cup" qty="1"></IngR>
<IngR name="non-fat sour cream" unit="cup" qty="1/4"></IngR>
<IngR name="processed cheese" unit="ounces" qty="8">
<IPrp>
cut 1" cubes
</IPrp>
</IngR>
<IngR name="corn tortillas - (6" dia)" qty="10">
<IPrp>
cut 1/4" strips,
</IPrp>
</IngR>
<IngR name="and fried"></IngR>
<IngR name="Roughly-chopped cilantro">
<IPrp>
(optional)
</IPrp>
</IngR>
<DirS>
<DirT>
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
</DirT>
<DirT>
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.
</DirT>
<DirT>
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.
</DirT>
<DirT>
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.
</DirT>
<DirT>
this recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Chicken Wings" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Chicken Wings
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken wings -- tips removed and
discarded or saved for other use
Celery sticks
Blue-cheese dressing
=== SAUCE ===
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon flour
Cook the wings until done; either bake or deep-fry.
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.
When sauce is thick, cover bottom of 9- by 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish.
Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 679 Calories; 69g Fat (88.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 948mg Sodium. Exchanges: 1/2 Grain(Starch); 13 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Poultry
</CatT>
</CatS>
<IngR name="Chicken wings">
<IPrp>
tips removed and
</IPrp>
</IngR>
<IngR name="discarded or saved for other use"></IngR>
<IngR name="Celery sticks"></IngR>
<IngR name="Blue-cheese dressing"></IngR>
<IngR name="=== SAUCE ==="></IngR>
<IngR name="Louisiana Hot Sauce" unit="ounces" qty="12"></IngR>
<IngR name="margarine" unit="tablespoons" qty="6"></IngR>
<IngR name="white vinegar" unit="tablespoons" qty="3"></IngR>
<IngR name="Worcestershire sauce" unit="tablespoon" qty="1"></IngR>
<IngR name="cayenne pepper" unit="teaspoon" qty="1 1/4"></IngR>
<IngR name="garlic powder" unit="teaspoon" qty="1/4"></IngR>
<IngR name="flour" unit="tablespoon" qty="1 1/2"></IngR>
<DirS>
<DirT>
Cook the wings until done; either bake or deep-fry.
</DirT>
<DirT>
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.
</DirT>
<DirT>
When sauce is thick, cover bottom of 9- by 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish.
</DirT>
<DirT>
Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Club House Grill Sandwich" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Club House Grill Sandwich
Recipe By :n/a
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 thick slices French bread
Softened butter
Mayonnaise
1/3 cup shredded Cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tablespoons Bullseye Barbecue Sauce
Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.
This recipe yields 1 sandwich.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 203 Calories; 13g Fat (56.1% calories from fat); 11g Protein; 12g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 256mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="1"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Sandwiches
</CatT>
</CatS>
<IngR name="thick slices French bread" qty="2"></IngR>
<IngR name="Softened butter"></IngR>
<IngR name="Mayonnaise"></IngR>
<IngR name="shredded Cheddar cheese" unit="cup" qty="1/3"></IngR>
<IngR name="deli turkey breast" unit="slices" qty="2"></IngR>
<IngR name="deli ham" unit="slices" qty="2"></IngR>
<IngR name="tomato" unit="slices" qty="2"></IngR>
<IngR name="Bullseye Barbecue Sauce" unit="tablespoons" qty="2"></IngR>
<DirS>
<DirT>
Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
</DirT>
<DirT>
Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.
</DirT>
<DirT>
This recipe yields 1 sandwich.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Honey Mustard" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Honey Mustard
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 320 Calories; 1g Fat (1.8% calories from fat); 1g Protein; 84g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 951mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Condiments
</CatT>
<CatT>
Sauces
</CatT>
</CatS>
<IngR name="fat-free mayonnaise" unit="cup" qty="1/4"></IngR>
<IngR name="Grey Poupon Dijon mustard" unit="cup" qty="1/4"></IngR>
<IngR name="honey" unit="cup" qty="1/4"></IngR>
<IngR name="prepared mustard" unit="tablespoon" qty="1"></IngR>
<IngR name="white vinegar" unit="tablespoon" qty="1"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/8"></IngR>
<DirS>
<DirT>
Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Lemonade" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Lemonade
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart water
1 cup sugar
1 cup fresh lemon juice
Sparkling water (not tonic water,
like Perrier)
Mix first three ingredients together. Fill a tall glass 2/3 to 3/4 with lemon mixture then fill with sparkling water. An interesting variation is to puree some fruit (raspberries, strawberries, etc.) with a little superfine or powdered sugar and put that in the glass before adding the lemonade and water.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted
<!DOCTYPE mx2 SYSTEM "mx2.dtd">
<mx2 source="MasterCook 6.0" date="August 11, 2001">
<Summ>
<Nam>
Applebee's Asian Chicken Salad
</Nam>
<Nam>
Applebee's Aztec Chicken Salad
</Nam>
<Nam>
Applebee's Baby Back Ribs
</Nam>
<Nam>
Applebee's Bacon-Scallion Mashed Potatoes
</Nam>
<Nam>
Applebee's Baja Potato Boats
</Nam>
<Nam>
Applebee's Blonde Brownies
</Nam>
<Nam>
Applebee's Bloomin' Onion And Dippin' Sauce
</Nam>
<Nam>
Applebee's Bourbon Street Steak II
</Nam>
<Nam>
Applebee's Broiled Salmon With Garlic Butter
</Nam>
<Nam>
Applebee's Chardonnay Mushrooms
</Nam>
<Nam>
Applebee's Cheese Chicken Tortilla Soup
</Nam>
<Nam>
Applebee's Chicken Wings
</Nam>
<Nam>
Applebee's Club House Grill Sandwich
</Nam>
<Nam>
Applebee's Honey Mustard
</Nam>
<Nam>
Applebee's Lemonade
</Nam>
<Nam>
Applebee's Marinara Dipping Sauce
</Nam>
<Nam>
Applebee's Mud Slide
</Nam>
<Nam>
Applebee's Peanut Butter Cup Cheesecake
</Nam>
<Nam>
Applebee's Perfect Margarita
</Nam>
<Nam>
Applebee's Pico De Gallo
</Nam>
<Nam>
Applebee's Pizza Snacks
</Nam>
<Nam>
Applebee's Quesadillas
</Nam>
<Nam>
Applebee's Reese's Peanut Butter Pie
</Nam>
<Nam>
Applebee's Santa Fe Stuffed Chicken
</Nam>
<Nam>
Applebee's Spinach Pizza
</Nam>
<Nam>
Applebee's Tijuana Philly Steak Sandwich
</Nam>
<Nam>
Applebee's Vegetable Medley
</Nam>
<Nam>
Auntie Anne's Pretzels
</Nam>
<Nam>
Baskin Robbin's Turtle Pie
</Nam>
<Nam>
Ben And Jerry's French Vanilla Ice Cream
</Nam>
<Nam>
Big Boy's Strawberry Pie
</Nam>
<Nam>
Boston Market's Squash Casserole
</Nam>
<Nam>
Carrabba's Italian Grill's Lemon Butter Sauce
</Nam>
<Nam>
Carrabba's Italian Grill's Mussels In White Wine Sauce
</Nam>
<Nam>
Chili's Banana Rumba Dessert
</Nam>
<Nam>
Chili's Black Beans
</Nam>
<Nam>
Chili's Chocolate Brownie Sunday
</Nam>
<Nam>
Chili's Margarita Grilled Chicken
</Nam>
<Nam>
Chili's Mighty Ice Cream Pie
</Nam>
<Nam>
Chili's Pico De Gallo
</Nam>
<Nam>
Chili's Skillet Queso
</Nam>
<Nam>
Cracker Barrel Old Country Store's Baby Carrots
</Nam>
<Nam>
Cracker Barrel Old Country Store's Chicken Casserole
</Nam>
<Nam>
Cracker Barrel Old Country Store's Country Green Beans
</Nam>
<Nam>
Cracker Barrel Old Country Store's Ham And Egg Casserole
</Nam>
<Nam>
Hard Rock Cafe's Potato Soup
</Nam>
<Nam>
Houston's Restaurant's Artichoke Dip
</Nam>
<Nam>
Houston's Restaurant's Artichoke Spinach Dip - Revised
</Nam>
<Nam>
Houston's Restaurant's Baked Potato Soup
</Nam>
<Nam>
Houston's Restaurant's Buttermilk Garlic Dressing
</Nam>
<Nam>
Houston's Restaurant's Cole Slaw
</Nam>
<Nam>
Houston's Restaurant's Honey Mustard
</Nam>
<Nam>
Houston's Restaurant's Southwest Caesar Salad
</Nam>
<Nam>
Houston's Restaurant's Spicy Ceasar Dressing
</Nam>
<Nam>
Houston's Restaurant's Walnut Apple Cobbler
</Nam>
<Nam>
I.H.O.P.'s Colorado Omelet
</Nam>
<Nam>
Jack In The Box's Egg Nog Milk Shake
</Nam>
<Nam>
Lawry's Creamed Spinach
</Nam>
<Nam>
Lone Star Steakhouse's Fries And Dip
</Nam>
<Nam>
Olive Garden's 5-Cheese Lasagna
</Nam>
<Nam>
Olive Garden's Andes Mint Pie
</Nam>
<Nam>
Olive Garden's Apple Carmelina
</Nam>
<Nam>
Olive Garden's Apple Praline Cheesecake
</Nam>
<Nam>
Olive Garden's Bolognese Sauce
</Nam>
<Nam>
Olive Garden's Bruschetta Al Pomodoro
</Nam>
<Nam>
Olive Garden's Bruschetta Caprese
</Nam>
<Nam>
Olive Garden's Chicken Formaggio Pizza
</Nam>
<Nam>
Olive Garden's Chicken Giardino
</Nam>
<Nam>
Olive Garden's Chocolate Lasagna
</Nam>
<Nam>
Olive Garden's Florentine Lasagna
</Nam>
<Nam>
Olive Garden's Fried Mozzarella
</Nam>
<Nam>
Olive Garden's Gamberoni All'Aglio
</Nam>
<Nam>
Olive Garden's Italian Salad Dressing
</Nam>
<Nam>
Olive Garden's Penne Romana
</Nam>
<Nam>
Olive Garden's Petto Di Pollo Ripieno Con Porcini
</Nam>
<Nam>
Olive Garden's Salad Mix
</Nam>
<Nam>
Olive Garden's Sangria
</Nam>
<Nam>
Olive Garden's Shrimp Christopher
</Nam>
<Nam>
Olive Garden's Sicilian Scampi
</Nam>
<Nam>
Olive Garden's Toscana Soup
</Nam>
<Nam>
Olive Garden's Zabliogne Almonde
</Nam>
<Nam>
Olive Garden's Zuppa Inglese
</Nam>
<Nam>
Outback Steakhouse's Mac A Roo N' Cheese
</Nam>
<Nam>
Outback Steakhouse's Walkabout Soup
</Nam>
<Nam>
Rainforest Cafe's Caribe Coconut Chicken With Honey Mustard Sauce
</Nam>
<Nam>
Rainforest Cafe's Honey Mustard Dressing
</Nam>
<Nam>
Red Lobster's Brushetta
</Nam>
<Nam>
Red Lobster's Creole Rice
</Nam>
<Nam>
Red Lobster's Fish In A Bag
</Nam>
<Nam>
Red Lobster's Garlic Cheese Biscuits
</Nam>
<Nam>
Red Lobster's Garlic Cheese Sticks
</Nam>
<Nam>
Red Lobster's Hawaiian Skewers
</Nam>
<Nam>
Red Lobster's Hush Puppies
</Nam>
<Nam>
Red Lobster's Lobster Chops
</Nam>
<Nam>
Red Lobster's Lobster Fondue
</Nam>
<Nam>
Red Lobster's Shrimp Scampi
</Nam>
<Nam>
Red Lobster's Ultimate Fondue
</Nam>
<Nam>
Snapple Raspberry Iced Tea
</Nam>
<Nam>
T.G.I. Friday's November Sea Breeze
</Nam>
<Nam>
T.G.I. Friday's Strawberry Surprise
</Nam></Summ>
<RcpE name="Applebee's Asian Chicken Salad" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Asian Chicken Salad
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry Salads/Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 freshly-ground black pepper
1/4 teaspoon paprika
=== SALAD ===
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
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
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.
When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side, or until done.
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. 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.
When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4-cup pile of shredded carrots in the center of each salad.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; trace Fat (1.1% calories from fat); 1g Protein; 55g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2967mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Poultry
</CatT>
<CatT>
Salads/Dressings
</CatT>
</CatS>
<IngR name="teriyaki marinade" unit="cup" qty="1"></IngR>
<IngR name="chicken breast fillets" qty="4"></IngR>
<IngR name="=== FAT-FREE ASIAN DRESSING ==="></IngR>
<IngR name="water" unit="cups" qty="2"></IngR>
<IngR name="granulated sugar" unit="cup" qty="1/2"></IngR>
<IngR name="dry pectin" unit="tablespoons" qty="3"></IngR>
<IngR name="white vinegar" unit="tablespoon" qty="1"></IngR>
<IngR name="soy sauce" unit="teaspoon" qty="1/2"></IngR>
<IngR name="salt" unit="teaspoon" qty="1"></IngR>
<IngR name="garlic powder" unit="teaspoon" qty="1/4"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/4"></IngR>
<IngR name="=== SALAD ==="></IngR>
<IngR name="chopped Romaine lettuce" unit="cups" qty="8"></IngR>
<IngR name="chopped Iceberg lettuce" unit="cups" qty="8"></IngR>
<IngR name="shredded red cabbage" unit="cups" qty="3"></IngR>
<IngR name="shredded green cabbage" unit="cups" qty="3"></IngR>
<IngR name="shredded carrots" unit="cups" qty="2"></IngR>
<IngR name="chopped green onion" unit="cup" qty="1"></IngR>
<IngR name="crispy chow mein noodles" unit="cups" qty="1 1/3"></IngR>
<DirS>
<DirT>
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.
</DirT>
<DirT>
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.
</DirT>
<DirT>
When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side, or until done.
</DirT>
<DirT>
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. 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.
</DirT>
<DirT>
When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4-cup pile of shredded carrots in the center of each salad.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Aztec Chicken Salad" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Aztec Chicken Salad
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish
Poultry Salads/Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless skinless fresh chicken breast
Chipotle Rub from specialty store -- to taste
1 ounce vegetable oil
1 pound chopped salad greens -- washed
= (Romaine, Iceberg, ect.)
2 ounces red bell pepper -- cut 1/4" dice
2 ounces green bell pepper -- cut 1/4" dice
2 ounces red onions -- cut 1/4" dice
2 ounces corn kernels fresh or thawed frozen
2 ounces celerty -- cut 1/4" dice
2 ounces black beans -- drained, rinsed
= (1/8 of a 15-oz can)
2 cups tri-color corn tortilla strips
= (or crushed chips)
1 cup Smoky Tomato Vinaigrette
= (or dressing of your choice)
4 ounces shredded pepper jack cheese
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 491 Calories; 29g Fat (52.5% calories from fat); 14g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Poultry
</CatT>
<CatT>
Salads/Dressings
</CatT>
</CatS>
<IngR name="boneless skinless fresh chicken breast" unit="pound" qty="3/4"></IngR>
<IngR name="Chipotle Rub from specialty store">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="vegetable oil" unit="ounce" qty="1"></IngR>
<IngR name="chopped salad greens" unit="pound" qty="1">
<IPrp>
washed
</IPrp>
</IngR>
<IngR name="= (Romaine, Iceberg, ect.)"></IngR>
<IngR name="red bell pepper" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="green bell pepper" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="red onions" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="corn kernels fresh or thawed frozen" unit="ounces" qty="2"></IngR>
<IngR name="celerty" unit="ounces" qty="2">
<IPrp>
cut 1/4" dice
</IPrp>
</IngR>
<IngR name="black beans" unit="ounces" qty="2">
<IPrp>
drained, rinsed
</IPrp>
</IngR>
<IngR name="= (1/8 of a 15-oz can)"></IngR>
<IngR name="tri-color corn tortilla strips" unit="cups" qty="2"></IngR>
<IngR name="= (or crushed chips)"></IngR>
<IngR name="Smoky Tomato Vinaigrette" unit="cup" qty="1"></IngR>
<IngR name="= (or dressing of your choice)"></IngR>
<IngR name="shredded pepper jack cheese" unit="ounces" qty="4"></IngR>
<DirS>
<DirT>
Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.
</DirT>
<DirT>
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
</DirT>
<DirT>
Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
</DirT>
<DirT>
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Baby Back Ribs" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Baby Back Ribs
Recipe By :n/a
Serving Size : 3 Preparation Time :0:00
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 racks pork baby back ribs - (abt 1 lb ea) -- each cut in half
=== BARBECUE SAUCE ===
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat-side down, on broiler pan, brush with 1/2 of the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes.
Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
This recipe yields 3 servings
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 150 Calories; trace Fat (1.5% calories from fat); 1g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1457mg Sodium. Exchanges: 0 Fruit; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="3"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Main Dish
</CatT>
<CatT>
Pork
</CatT>
</CatS>
<IngR name="racks pork baby back ribs - (abt 1 lb ea)" qty="3">
<IPrp>
each cut in half
</IPrp>
</IngR>
<IngR name="=== BARBECUE SAUCE ==="></IngR>
<IngR name="ketchup" unit="cup" qty="1"></IngR>
<IngR name="apple cider vinegar" unit="cup" qty="1/4"></IngR>
<IngR name="dark brown sugar" unit="tablespoons" qty="3"></IngR>
<IngR name="Worcestershire sauce" unit="tablespoons" qty="3"></IngR>
<IngR name="liquid smoke" unit="teaspoon" qty="1"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<DirS>
<DirT>
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
</DirT>
<DirT>
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
</DirT>
<DirT>
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat-side down, on broiler pan, brush with 1/2 of the sauce and broil 4 to 5 inches from heat source for 6 to 7 minutes.
</DirT>
<DirT>
Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
</DirT>
<DirT>
This recipe yields 3 servings
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bacon-Scallion Mashed Potatoes" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bacon-Scallion Mashed Potatoes
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds all purpose potatoes -- peeled, and
cut into 1" cubes
4 garlic cloves -- peeled
5 strips bacon -- cut 1/2" pieces
1 cup thinly-sliced scallions
1/2 cup 1% low-fat milk -- warmed
1/2 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.
Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (17.0% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 549mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="all purpose potatoes" unit="pounds" qty="2">
<IPrp>
peeled, and
</IPrp>
</IngR>
<IngR name="cut into 1" cubes"></IngR>
<IngR name="garlic cloves" qty="4">
<IPrp>
peeled
</IPrp>
</IngR>
<IngR name="strips bacon" qty="5">
<IPrp>
cut 1/2" pieces
</IPrp>
</IngR>
<IngR name="thinly-sliced scallions" unit="cup" qty="1"></IngR>
<IngR name="1% low-fat milk" unit="cup" qty="1/2">
<IPrp>
warmed
</IPrp>
</IngR>
<IngR name="reduced-fat sour cream" unit="cup" qty="1/2"></IngR>
<IngR name="salt" unit="teaspoon" qty="1"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<DirS>
<DirT>
Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.
</DirT>
<DirT>
Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, sauté 1 minute or until soft, but not brown. Add bacon.
</DirT>
<DirT>
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Baja Potato Boats" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Baja Potato Boats
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== PICO DE GALLO ===
1 tomato -- chopped (1/2 cup)
3 tablespoons chopped Spanish onion
1 1/2 teaspoons minced fresh cilantro
1 tablespoon canned jalapeño slices (nacho slices) -- diced
1 dash salt
1 dash freshly-ground black pepper
=== POTATO BOATS ===
3 medium russet potatoes
Canola oil nonstick cooking spray -- as needed
Salt -- as needed
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup reduced-fat Mozzarella cheese
2 slices Canadian bacon -- diced (abt 2 tbspns)
=== ON THE SIDE ===
Fat-free sour cream
Salsa
In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator till serving time.
Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or until tender. Set aside to cool. When potatoes are sufficiently cooled enough to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or save them to make a different potato dish with.
You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 minutes or until the edges begin to brown.
In a bowl, combine the cheeses. Sprinkle 1 1/2 tablespoons on each potato skin. Then sprinkle a teaspoon of Canadian bacon on top of the cheese that was sprinkled on each skin. Top this with a large tablespoon of pico de gallo. Then sprinkle each skin with some more cheese.
Place the skins back into the oven again and baked for 2 to 4 minutes or until the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or so. With a knife, slice each one lengthwise. Serve hot with sour cream and salsa on the side.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 3g Fat (24.6% calories from fat); 7g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 322mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="=== PICO DE GALLO ==="></IngR>
<IngR name="tomato" qty="1">
<IPrp>
chopped (1/2 cup)
</IPrp>
</IngR>
<IngR name="chopped Spanish onion" unit="tablespoons" qty="3"></IngR>
<IngR name="minced fresh cilantro" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="canned jalapeño slices (nacho slices)" unit="tablespoon" qty="1">
<IPrp>
diced
</IPrp>
</IngR>
<IngR name="salt" unit="dash" qty="1"></IngR>
<IngR name="freshly-ground black pepper" unit="dash" qty="1"></IngR>
<IngR name="=== POTATO BOATS ==="></IngR>
<IngR name="russet potatoes" unit="medium" qty="3"></IngR>
<IngR name="Canola oil nonstick cooking spray">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="Salt">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="reduced-fat shredded Cheddar cheese" unit="cup" qty="1/3"></IngR>
<IngR name="reduced-fat Mozzarella cheese" unit="cup" qty="1/3"></IngR>
<IngR name="Canadian bacon" unit="slices" qty="2">
<IPrp>
diced (abt 2 tbspns)
</IPrp>
</IngR>
<IngR name="=== ON THE SIDE ==="></IngR>
<IngR name="Fat-free sour cream"></IngR>
<IngR name="Salsa"></IngR>
<DirS>
<DirT>
In a bowl, combine all the Pico De Gallo ingredients to make it. When well combined, place in refrigerator till serving time.
</DirT>
<DirT>
Preheat oven to 400 degrees. Place potatoes in oven and bake for at least 1 hour or until tender. Set aside to cool. When potatoes are sufficiently cooled enough to handle, cut through them lengthwise 2 times. This should make 3 one-half to three-fourth inch slices. You can either throw away the middle slices or save them to make a different potato dish with.
</DirT>
<DirT>
You should have 2 whole potato skins from each potato now. Turn the oven up to 450 degrees. Take a spoon and scoop out the inside of the potato skins. Be sure to leave around one-fourth of an inch of potato inside each skin. Spray the entire potato skin on all sides with a light spray of non stick canola oil. Put the skins on a cookie sheet with the cut-side facing up. Salt them and bake for 12 to 15 minutes or until the edges begin to brown.
</DirT>
<DirT>
In a bowl, combine the cheeses. Sprinkle 1 1/2 tablespoons on each potato skin. Then sprinkle a teaspoon of Canadian bacon on top of the cheese that was sprinkled on each skin. Top this with a large tablespoon of pico de gallo. Then sprinkle each skin with some more cheese.
</DirT>
<DirT>
Place the skins back into the oven again and baked for 2 to 4 minutes or until the cheese melts. Remove the potatoes from the oven and let them sit for around a minute or so. With a knife, slice each one lengthwise. Serve hot with sour cream and salsa on the side.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Blonde Brownies" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Blonde Brownies
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup brown sugar - (packed)
1 egg -- beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
=== MAPLE BUTTER SAUCE ===
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
1 package cream cheese - (8 oz) -- softened
1/4 teaspoon maple extract or flavoring - (to 1/2)
Preheat oven to 350 degrees.
Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.
Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.
Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe)
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3005 Calories; 180g Fat (54.0% calories from fat); 42g Protein; 304g Carbohydrate; 6g Dietary Fiber; 477mg Cholesterol; 2011mg Sodium. Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 33 1/2 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Desserts
</CatT>
</CatS>
<IngR name="sifted flour" unit="cup" qty="1"></IngR>
<IngR name="baking powder" unit="teaspoon" qty="1/2"></IngR>
<IngR name="baking soda" unit="teaspoon" qty="1/8"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/8"></IngR>
<IngR name="chopped walnuts" unit="cup" qty="1/2"></IngR>
<IngR name="butter or margarine" unit="cup" qty="1/3"></IngR>
<IngR name="brown sugar - (packed)" unit="cup" qty="1"></IngR>
<IngR name="egg" qty="1">
<IPrp>
beaten
</IPrp>
</IngR>
<IngR name="vanilla extract" unit="tablespoon" qty="1"></IngR>
<IngR name="white chocolate chips" unit="cup" qty="1/2"></IngR>
<IngR name="=== MAPLE BUTTER SAUCE ==="></IngR>
<IngR name="maple syrup" unit="cup" qty="3/8"></IngR>
<IngR name="butter" unit="cup" qty="1/4"></IngR>
<IngR name="brown sugar" unit="cup" qty="3/8"></IngR>
<IngR name="cream cheese - (8 oz)" unit="package" qty="1">
<IPrp>
softened
</IPrp>
</IngR>
<IngR name="maple extract or flavoring - (to 1/2)" unit="teaspoon" qty="1/4"></IngR>
<DirS>
<DirT>
Preheat oven to 350 degrees.
</DirT>
<DirT>
Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.
</DirT>
<DirT>
Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.
</DirT>
<DirT>
Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.
</DirT>
<DirT>
Maple Butter Sauce: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe)
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bloomin' Onion And Dippin' Sauce" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bloomin' Onion And Dippin' Sauce
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise -- lowfat okay
2 tablespoons horseradish sauce
2 teaspoons catsup
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash freshly-ground black pepper
1 dash cayenne pepper
1 egg -- beaten
1 cup milk -- lowfat okay
1 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon dried thyme
1 large Vadalia onion -- cut into flower
Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.
Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.
Fry onion in 350 degree oil for 10 minutes.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 389 Calories; 29g Fat (64.4% calories from fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Side Dish
</CatT>
<CatT>
Vegetables
</CatT>
</CatS>
<IngR name="mayonnaise" unit="cup" qty="1/2">
<IPrp>
lowfat okay
</IPrp>
</IngR>
<IngR name="horseradish sauce" unit="tablespoons" qty="2"></IngR>
<IngR name="catsup" unit="teaspoons" qty="2"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/4"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/4"></IngR>
<IngR name="dried oregano" unit="teaspoon" qty="1/8"></IngR>
<IngR name="freshly-ground black pepper" unit="dash" qty="1"></IngR>
<IngR name="cayenne pepper" unit="dash" qty="1"></IngR>
<IngR name="egg" qty="1">
<IPrp>
beaten
</IPrp>
</IngR>
<IngR name="milk" unit="cup" qty="1">
<IPrp>
lowfat okay
</IPrp>
</IngR>
<IngR name="flour" unit="cup" qty="1"></IngR>
<IngR name="salt" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="cayenne pepper" unit="teaspoons" qty="1 1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/2"></IngR>
<IngR name="dried thyme" unit="teaspoon" qty="1/8"></IngR>
<IngR name="Vadalia onion" unit="large" qty="1">
<IPrp>
cut into flower
</IPrp>
</IngR>
<DirS>
<DirT>
Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed.
</DirT>
<DirT>
Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes.
</DirT>
<DirT>
Fry onion in 350 degree oil for 10 minutes.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Bourbon Street Steak II" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Bourbon Street Steak II
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks -- (10 oz ea)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; trace Fat (5.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Beef
</CatT>
<CatT>
Main Dish
</CatT>
</CatS>
<IngR name="bottled steak sauce" unit="cup" qty="1/2"></IngR>
<IngR name="bourbon whiskey" unit="cup" qty="1/4"></IngR>
<IngR name="honey" unit="tablespoon" qty="1"></IngR>
<IngR name="prepared mustard" unit="teaspoons" qty="2"></IngR>
<IngR name="beef rib, round, or chuck steaks" qty="4">
<IPrp>
(10 oz ea)
</IPrp>
</IngR>
<DirS>
<DirT>
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
</DirT>
<DirT>
Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Broiled Salmon With Garlic Butter" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Broiled Salmon With Garlic Butter
Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon filets - (5 oz ea)
Melted butter -- as needed
Freshly-ground black pepper -- to taste
Granulated garlic -- to taste
Salt -- to taste
Garlic butter -- as needed
Preheat skillet or grill to 550 degrees. Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using for garlic butter.)
Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.
This recipe yields 4 servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="4"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Fish (Ocean)
</CatT>
<CatT>
Main Dish
</CatT>
<CatT>
Seafood
</CatT>
</CatS>
<IngR name="salmon filets - (5 oz ea)" qty="4"></IngR>
<IngR name="Melted butter">
<IPrp>
as needed
</IPrp>
</IngR>
<IngR name="Freshly-ground black pepper">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Granulated garlic">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Salt">
<IPrp>
to taste
</IPrp>
</IngR>
<IngR name="Garlic butter">
<IPrp>
as needed
</IPrp>
</IngR>
<DirS>
<DirT>
Preheat skillet or grill to 550 degrees. Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using for garlic butter.)
</DirT>
<DirT>
Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
</DirT>
<DirT>
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.
</DirT>
<DirT>
This recipe yields 4 servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Chardonnay Mushrooms" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Chardonnay Mushrooms
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Mushrooms Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh butter
1/4 teaspoon granulated or powdered garlic
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Dried parsley flakes
1/4 cup Chardonnay
1 pound fresh mushrooms -- quartered
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 150 Calories; 2g Fat (11.4% calories from fat); 9g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1121mg Sodium. Exchanges: 4 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Mushrooms
</CatT>
<CatT>
Side Dish
</CatT>
</CatS>
<IngR name="fresh butter" unit="cup" qty="1/2"></IngR>
<IngR name="granulated or powdered garlic" unit="teaspoon" qty="1/4"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4"></IngR>
<IngR name="Dried parsley flakes"></IngR>
<IngR name="Chardonnay" unit="cup" qty="1/4"></IngR>
<IngR name="fresh mushrooms" unit="pound" qty="1">
<IPrp>
quartered
</IPrp>
</IngR>
<DirS>
<DirT>
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
</DirT>
<DirT>
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft.
</DirT>
<DirT>
Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
</DirT>
<DirT>
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Cheese Chicken Tortilla Soup" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Cheese Chicken Tortilla Soup
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped yellow onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper -- (optional)
1 can tomato puree - (15 oz)
1 tablespoon finely-minced jalapeño pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper -- (optional)
1 teaspoon sugar
1 teaspoon chili powder -- (optional)
1 teaspoon Worcestershire sauce
1/2 cup hot sauce -- (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken -- cubed.
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese -- cut 1" cubes
10 corn tortillas - (6" dia) -- cut 1/4" strips,
and fried
Roughly-chopped cilantro -- (optional)
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.
this recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1930 Calories; 110g Fat (53.0% calories from fat); 156g Protein; 62g Carbohydrate; 7g Dietary Fiber; 595mg Cholesterol; 13164mg Sodium. Exchanges: 1 1/2 Grain(Starch); 20 Lean Meat; 3 1/2 Vegetable; 17 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Soups/Stews
</CatT>
</CatS>
<IngR name="chopped yellow onion" unit="cup" qty="1"></IngR>
<IngR name="minced garlic" unit="teaspoons" qty="2"></IngR>
<IngR name="vegetable oil" unit="tablespoons" qty="2"></IngR>
<IngR name="chicken stock" unit="cups" qty="4"></IngR>
<IngR name="chopped green pepper" unit="cup" qty="1/4">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="tomato puree - (15 oz)" unit="can" qty="1"></IngR>
<IngR name="finely-minced jalapeño pepper" unit="tablespoon" qty="1"></IngR>
<IngR name="salt" unit="teaspoon" qty="1/2"></IngR>
<IngR name="freshly-ground black pepper" unit="teaspoon" qty="1/4">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="sugar" unit="teaspoon" qty="1"></IngR>
<IngR name="chili powder" unit="teaspoon" qty="1">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="Worcestershire sauce" unit="teaspoon" qty="1"></IngR>
<IngR name="hot sauce" unit="cup" qty="1/2">
<IPrp>
(optional)
</IPrp>
</IngR>
<IngR name="flour" unit="tablespoons" qty="4"></IngR>
<IngR name="water" unit="cup" qty="1/2"></IngR>
<IngR name="cooked chicken" unit="pound" qty="1">
<IPrp>
cubed.
</IPrp>
</IngR>
<IngR name="cream" unit="cup" qty="1"></IngR>
<IngR name="non-fat sour cream" unit="cup" qty="1/4"></IngR>
<IngR name="processed cheese" unit="ounces" qty="8">
<IPrp>
cut 1" cubes
</IPrp>
</IngR>
<IngR name="corn tortillas - (6" dia)" qty="10">
<IPrp>
cut 1/4" strips,
</IPrp>
</IngR>
<IngR name="and fried"></IngR>
<IngR name="Roughly-chopped cilantro">
<IPrp>
(optional)
</IPrp>
</IngR>
<DirS>
<DirT>
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
</DirT>
<DirT>
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.
</DirT>
<DirT>
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.
</DirT>
<DirT>
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.
</DirT>
<DirT>
this recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Chicken Wings" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Chicken Wings
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken wings -- tips removed and
discarded or saved for other use
Celery sticks
Blue-cheese dressing
=== SAUCE ===
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon flour
Cook the wings until done; either bake or deep-fry.
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.
When sauce is thick, cover bottom of 9- by 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish.
Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 679 Calories; 69g Fat (88.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 948mg Sodium. Exchanges: 1/2 Grain(Starch); 13 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Chicken
</CatT>
<CatT>
Poultry
</CatT>
</CatS>
<IngR name="Chicken wings">
<IPrp>
tips removed and
</IPrp>
</IngR>
<IngR name="discarded or saved for other use"></IngR>
<IngR name="Celery sticks"></IngR>
<IngR name="Blue-cheese dressing"></IngR>
<IngR name="=== SAUCE ==="></IngR>
<IngR name="Louisiana Hot Sauce" unit="ounces" qty="12"></IngR>
<IngR name="margarine" unit="tablespoons" qty="6"></IngR>
<IngR name="white vinegar" unit="tablespoons" qty="3"></IngR>
<IngR name="Worcestershire sauce" unit="tablespoon" qty="1"></IngR>
<IngR name="cayenne pepper" unit="teaspoon" qty="1 1/4"></IngR>
<IngR name="garlic powder" unit="teaspoon" qty="1/4"></IngR>
<IngR name="flour" unit="tablespoon" qty="1 1/2"></IngR>
<DirS>
<DirT>
Cook the wings until done; either bake or deep-fry.
</DirT>
<DirT>
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.
</DirT>
<DirT>
When sauce is thick, cover bottom of 9- by 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish.
</DirT>
<DirT>
Bake at 300 degrees for about 20 minutes or until warm. Serve with celery sticks and blue-cheese dressing.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Club House Grill Sandwich" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Club House Grill Sandwich
Recipe By :n/a
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 thick slices French bread
Softened butter
Mayonnaise
1/3 cup shredded Cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tablespoons Bullseye Barbecue Sauce
Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.
This recipe yields 1 sandwich.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 203 Calories; 13g Fat (56.1% calories from fat); 11g Protein; 12g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 256mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="1"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Sandwiches
</CatT>
</CatS>
<IngR name="thick slices French bread" qty="2"></IngR>
<IngR name="Softened butter"></IngR>
<IngR name="Mayonnaise"></IngR>
<IngR name="shredded Cheddar cheese" unit="cup" qty="1/3"></IngR>
<IngR name="deli turkey breast" unit="slices" qty="2"></IngR>
<IngR name="deli ham" unit="slices" qty="2"></IngR>
<IngR name="tomato" unit="slices" qty="2"></IngR>
<IngR name="Bullseye Barbecue Sauce" unit="tablespoons" qty="2"></IngR>
<DirS>
<DirT>
Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
</DirT>
<DirT>
Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.
</DirT>
<DirT>
This recipe yields 1 sandwich.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Honey Mustard" author="n/a">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Applebee's Honey Mustard
Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.
This recipe yields ?? servings.
Source:
"Top Secret Recipe's Message Board at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 320 Calories; 1g Fat (1.8% calories from fat); 1g Protein; 84g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 951mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
]]>
</RTxt>
<Serv qty="0"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Condiments
</CatT>
<CatT>
Sauces
</CatT>
</CatS>
<IngR name="fat-free mayonnaise" unit="cup" qty="1/4"></IngR>
<IngR name="Grey Poupon Dijon mustard" unit="cup" qty="1/4"></IngR>
<IngR name="honey" unit="cup" qty="1/4"></IngR>
<IngR name="prepared mustard" unit="tablespoon" qty="1"></IngR>
<IngR name="white vinegar" unit="tablespoon" qty="1"></IngR>
<IngR name="paprika" unit="teaspoon" qty="1/8"></IngR>
<DirS>
<DirT>
Combine ingredients in a small bowl. Mix well. Store in a covered container in the refrigerator until ready to use.
</DirT>
<DirT>
This recipe yields ?? servings.
</DirT>
</DirS>
<Srce>
Top Secret Recipe's Message Board at http://www.topsecretrecipes.com
</Srce>
<AltS label="Formatted for MC6" source="08-08-2001 by Joe Comiskey - jcomiskey@krypto.net"/>
</RcpE>
<RcpE name="Applebee's Lemonade" author="n/a">
<RTxt>
<
