Applebee's® Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from
Applebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.

2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.

3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.

4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.

Applebee's Pico de Gallo

Notes: This is a great summer relish to serve with chips,
or even on a hamburger.

INGREDIENTS:
3 large tomatoes diced,
1 large onion diced
2 Tbsp. diced Jalapenos,
1/2 cup fresh cilantro (diced)
2 tsp. Salt,
1/2 tsp. black pepper,
1/2 tsp. garlic powder
1 Tbsp. olive oil,
1 Tbsp. white vinegar

*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.

Almost Snickers


Serving Size : 8 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.

Balsamic and tomato roast Chicken.

Brinjal
Chicken breast (1 pp)
tomatos
Balsamic vinegar (to taste)
olive oil
2tbs brown sugar
Black pepper
basil leaves


mix the tomatos, balsamic, olive oil, brown sugar and black pepper all together.
Slice the aubergine into long lengths (streight through to middle and so on) lay the aubergine in the bottom of a baking tray, or cassarole dish, drizzle a little olive oil over and season, place the chicken ontop of the aubergine (1 slice of aubergine to 1 chix)then pour on the tomato mix.
Cook in a medium/high oven for 25-30 mins.
garnish with the basil and serve.

Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) . and you can buy them in any good food store . that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old.

PREPARATION INGREDIENT
blanched Pasta 120grm
diced brinjal 20grm
diced onion 20grm
diced carrot 20grm
diced leeks 20grm
diced celary 20grm
diced zucchini 30grm
tomato Can case 30 ml
olive oil 3 grm
salt 5 grm
crushed pepper 20 grm
greated parmesan cheese 20 grm

sauté all the vegetable in olive oil and put tomato Can case
make sure that vegetable doesn’t get soft
put salt and pepper, reheat the pasta and cook few minutes in sauce
then finish with parmesan cheese.

Fine chop juliennes – cabbage
Fine chop juliennes- Onions
Fine chop juliennes – tomatoes
Fine chop juliennes- spring onions
Fine chop juliennes –carrot
Kurkure –

Dressing- Soya sauce, vinegar, amchur powder, black pepper powder, black salt

Mix in big bowl and serve immediately with a hot coffee

blanched penne 120 grm
shredded chicken breast 50 grm
chopped garlic 5 grm
peelati tomato 100 grm
basil basil pesto 10 grm
salt 2 grm
crush pepper 3 grm
flacks chilli 2 grm
flacks parmesan 3 grm
olive oil 10 ml




PREPARATION :
saute chicken with garlic and olive oil,
Put some chilli flacks and tomato sauce and veg stock
Blanch the pasta and put in the sauce,
cook for sometime in sauce.then place the pasta in sauce
Garnish with parmesan flacks.