Applebee's Oriental Chicken Salad and Dresssing

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Makes 1 dinner-size salad.

TGI Friday's Jack Daniels Grill Glaze

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel's Ole No. & Tennessee Whiskey
2 C. packed brown sugar
1/4 C.water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce


Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill. To prepare chicken breasts using Jack Daniel's grill glaze: Use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a saute pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface.

Wendy's Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
**** and bring to a simmer over low heat. Cook, stirring every 15 minutes,
**** for 2 to 3 hours. Makes about 12 servings

Little Caesar's Crazy Bread



Little Caesar's Crazy Bread


10 oz. tube Pillsbury pizza dough
2 TB butter
1 tsp. garlic salt
Kraft 100% Parmesan cheese for topping
Little Caesar's Crazy Sauce
15 Ozs. Canned Tomato Paste
1/2 Teaspoon salt
1/4 Teaspoon each: pepper, garlic powder,
dried basil, dried marjoram, dried
oregano, and dried ground thyme.



Pre-heat oven to 450* F. Unroll dough from tube onto cutting board. Cut dough into 8 even strips.Place each strip on a lightly greased baking sheet & bake for 6-8 minutes until just golden brown.
While the dough is baking, melt the butter add the garlic salt, stirring until dissolved. Remove the baked dough strips from the oven and brush with garlic butter. Sprinkle with Parmesan cheese on each strip. Serve with sauce.

Sauce:
Combine all the ingredients in an uncovered saucepan over medium heat.
When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.
Remove the sauce from the heat and let it cool.
Store in a tightly sealed container in the refrigerator;
it will keep for 3 to 4 weeks. Makes 1 1/2 cups.

Panda Express Mandarin Chicken

2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

On the side
steamed white rice

1. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in asmall bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4* to 6 minutes or until sauce is thick.
2. Preheat your grill on high for the chicken.
3. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.
4. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed white rice.