(This block is EXACTLY the same as the "What Now?" in the Newsletter. If you've read that then you can just scroll down to the recipe if you like.)
With the March Promotion over we will not be giving away a cookbook each day (mainly because I've pretty much run out of cookbooks) but that doesn't mean there won't be things happening at The Best Copycat Restaurant Recipes Blog.
We are going to back off of the everyday schedule and go to three days a week. Here is what I have planned to try --
Monday's we will feature the Restaurant Favorites -- A copycat recipe of one of the Favorites from one of the Restaurants you love (Thanks for voting).
Wednesday will be Uncovered Gems -- A copycat recipe from a restaurant or even store that you probably haven't tried but is well worth having. I've thrown a couple or three of these out there so far (like Saturday's Houston's Spinach and Artichoke Dip and the Death By Chocolate from Kroger's.
And Friday's will by Sweet Fridays -- We have already started with this -- twice! thanks to my not being about to read a calendar.
Every Monday I will send out an update newsletter letting you know what is coming up in the week ahead so that you can plan accordingly.
Even though I am low on cookbooks now, I am always on the look out for good ones so don't be surprised to see a free download popup from time to time.
I think this new schedule will work out great but I am always open to suggestions. Please let me know what you think. In fact, I will put up a poll in the place of the Restaurant Poll up now. Look for it soon in the same place.
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Applebee's Oriental Chicken Salad
Ingredients
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 halves
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
Dressing:
3 tablespoons Honey
1 1/2 tablespoons Rice Wine Vinegar
1/4 cup Mayonnaise (Duke's -- It's all we use)
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon Sesame Oil
Directions
1. Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.2. Cut each chicken breast into 5 strips.
3. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper.
4. Preheat oil over medium heat.
5. Dip individual chicken pieces in egg mixture and then roll in the flour mixture.
6. Fry chicken until browned, drain and set aside.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
8. Cut the chicken into small chunks.
9. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.
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Today's cookbook is a huge volume (not as big as the one I have saved for tomorrow -- but big nonetheless) -- 300 Chicken Recipes!
Now, I know you like chicken. Everybody likes chicken. All your favorites are here like:
Oriental Chicken Wings
Chicken with Rice
Chicken Almond Casserole
Chicken Curry
Cajun Chicken Burgers
...and many more...
...so get the book.
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