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    America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
    America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
    America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
    Ebook572 pages2 hours

    America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants

    By Ron Douglas

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    About this ebook

    Ron Douglas reveals the secret recipes from America’s restaurants—The Cheesecake Factory™, The Olive Garden™, P.F. Chang’s™, Red Lobster™, and many more—and shows readers how to make them at home for a fraction of the price.

    The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford.

    KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals.

    These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy.
    LanguageEnglish
    PublisherAtria Books
    Release dateJul 7, 2009
    ISBN9781439155721
    America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
    Author

    Ron Douglas

    Ron Douglas is the New York Times bestselling author of the America’s Most Wanted Recipes series, which includes, most recently, America’s Most Wanted Recipes At the Grill. He is a former finance director at JP Morgan and founder of the #1 copycat recipe website, RecipeSecrets.net. He lives in New York with his wife and two children.

    Read more from Ron Douglas

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      Book preview

      America's Most Wanted Recipes - Ron Douglas

      APPLEBEE’S

      baby back ribs

      BABY BACK RIBS BASTED IN A SWEET BARBECUE SAUCE. TYPICALLY SERVED WITH BAKED BEANS, FRIES, AND COLESLAW.

      Three 1-pound racks pork baby back ribs, cut in half

      1 cup ketchup

      ¼ cup apple cider vinegar

      3 tablespoons dark brown sugar

      3 tablespoons Worcestershire sauce

      1 teaspoon liquid smoke

      ½ teaspoon salt

      Place the ribs in a large pot and fill the pot with enough water to cover the ribs.

      Bring the water to a boil, reduce the heat, cover, and simmer for 1 hour or until the ribs are fork-tender.

      While the ribs are boiling, combine the remaining ingredients in a medium saucepan and bring to a boil.

      Reduce the heat and simmer, uncovered, stirring often, for 30 minutes or until the sauce mixture is slightly thickened.

      Preheat the broiler.

      Place the boiled ribs, meat side down, on a broiler pan.

      Brush with half the sauce and broil 4 to 5 inches from the heat source for 6 to 7 minutes, or until the edges are slightly charred.

      Turn the ribs over, brush with the remaining sauce, and broil for an additional 6 to 7 minutes, or until the edges are slightly charred.

      Serves 3

      APPLEBEE’S

      bacon–green onion mashed potatoes

      CREAMY MASHED POTATOES INFUSED WITH CRISP BACON AND GREEN ONIONS.

      2 pounds potatoes, peeled and cut into 1-inch cubes

      4 cloves garlic, peeled

      5 slices bacon, cut into ½-inch pieces

      1 cup thinly sliced green onions

      ½ cup low-fat milk, warmed

      ½ cup low-fat sour cream

      1 teaspoon salt

      ¼ teaspoon pepper

      In a large pot, immerse the potatoes and garlic in water.

      Boil until the potatoes are fork-tender, about 30 minutes.

      Fry the bacon in a skillet until crisp; drain on paper towels.

      Pour out all but 1 teaspoon of the bacon drippings from the pan.

      Add the green onions to the drippings, and sauté until soft but not brown. Return the bacon to the skillet and stir to combine.

      Drain the potatoes and garlic and return to the pot.

      Mash the potatoes with the milk, sour cream, salt, and pepper. Stir in the bacon and green onions.

      Reheat, if necessary, before serving.

      Serves 4

      APPLEBEE’S

      chicken quesadilla grande

      TWO LARGE FLOUR TORTILLAS STUFFED WITH GRILLED CHICKEN, MELTED CHEESE, CRISP BACON, PICO DE GALLO (SALSA), AND A HINT OF CHIPOTLE PEPPER.

      Two 12-inch flour tortillas

      1 tablespoon vegetable oil

      2 tablespoons chipotle sauce

      4 ounces grilled chicken breast, sliced

      Quesa Filling (use as desired)

      Shredded Jack and Cheddar cheeses

      Diced jalapeño pepper

      Diced tomato

      Diced onion

      Minced fresh cilantro

      Crumbled cooked bacon

      Shredded lettuce

      Sour cream

      Chopped green onion

      Salsa

      Crumbled cooked bacon (optional)

      Brush one side of each tortilla with oil.

      Place one tortilla, oiled side down, on a work surface. Spread the chipotle sauce over the tortilla.

      Spread the chicken evenly on top of the sauce on the tortilla.

      Evenly spread the quesa filling over the chicken. Cover with the other tortilla, oiled side up.

      Brown evenly on both sides in a nonstick pan until the filling is heated thoroughly.

      Serve with lettuce, sour cream, green onion, and salsa as accompaniments. Sprinkle crumbled bacon on top, if using.

      Serves 1

      APPLEBEE’S

      crispy orange chicken skillet

      DELICATELY SEASONED BREADED CHICKEN COVERED IN A SPICY-SWEET ORANGE GLAZE. IT IS PERFECT OVER ALMOND RICE PILAF AND A TASTY MIX OF MUSHROOMS, BROCCOLI, RED PEPPERS, SUGAR SNAP PEAS, AND SHREDDED CARROTS. TOP WITH TOASTED ALMONDS AND CRISPY NOODLES.

      2 pounds boneless, skinless chicken breasts

      1 egg, beaten

      1½ teaspoons salt

      ¼ teaspoon black pepper

      1 tablespoon vegetable oil

      1 cup all-purpose flour plus 1 tablespoon cornstarch

      Oil, for frying

      Glaze

      1 teaspoon minced garlic

      1½ teaspoons grated orange zest

      1 cup orange juice

      ½ cup hoisin

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