Steak Soup

Lone Star Steakhouse Copycat Recipe

Serves 6-8

cheap cut of steak (cut into small pieces)
1/4 cup flour
1 tablespoon margarine
1 cup beef stock
1 cup diced, peeled carrots
1 cup diced peeled potatoes
1 small can mushrooms
1 small can peas, drained
1 small can corn, drained
1/2 a jar of baby onions, drained
1/2 teaspoon Worcestershire
a dash of dry mustard

Put the flour in a plastic bag and shake the steak pieces to coat evenly. Brown in a skillet using margarine, cover as it is browning and save juice. Transfer all to stock pot. Add the rest of the ingredients and let simmer for about 1 hour. If the soup is not thick enough add 1/4 cup flour to 1 cup water and shake thoroughly and add gradually, salt and pepper to taste. Makes a lot.

Spicy Spinach and Artichoke Dip

Lone Star Steakhouse Copycat Recipe

Serve 4-6 as an Appetizer

2 (8 oz) packages cream cheese, softened
3/4 cup half-and-half
1 tablespoon finely chopped onion
1/4 tsp cayenne pepper
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
1 (10 oz) bag frozen cut spinach, thawed and well drained
1 (13 oz) can quartered artichoke hearts, rinsed, drained and chopped
2/3 cup Monterey jack cheese, shredded

Combine the cream cheese and half-and-half in a bowl until well blended. Add the remaining ingredients and stir well. Pour the mixture into A baking dish and bake in a 350 degree oven for 30 minutes or until it's bubbly.  Serve with crackers, bread sticks, or warm tortillas


Chicken Pot Pie Soup

Lone Star Steakhouse Copycat Recipe

Serves 8-10

1 large stewing chicken
6 cups water
2 (14 oz) cans mixed vegetables (minus liquid from one can)
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 (4 oz) jar pickled pearl onions
salt, to taste
pepper, to taste
2 pillsbury pie crusts (per package directions)
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon browning sauce (kitchen bouquet)

Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low. Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.

Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.In a shaker jar, mix flour, cornstarch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.

Notes: This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.


Sweet Bourbon Salmon

Lone Star Steakhouse Copycat Recipe

Serves 2

2 (8 oz) salmon fillets
2 teaspoons snipped fresh chives
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat your barbecue or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.


Black Bean Soup

Lone Star Steakhouse Copycat Recipe

Serves 2-4

2 (15 oz) cans black beans
1/4 teaspoon red onion, diced
2 teaspoons pickled jalapeno peppers, chopped
1 teaspoon sugar
1 teaspoon cider vinegar
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon cayenne powder
1/4 teaspoon chili powder

Pour the canned beans along with their liquid into a medium saucepan. Add the remaining soup ingredients and mix together. Bring soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour. Add water as necessary or until it is as thick as you like.Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in center of bowl.

This soup is also very good with a bit of chopped cilantro added to it while simmering and/or as a garnish. You might also want to add some shredded cheddar or Monterey Jack cheese on top as well.



Lone Star Steakhouse Copycat Recipe

Serves 8

1 lb ground beef
1/2 cup diced onion
1/2 cup green pepper
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons chili powder
2 tablespoons texas pete
2 teaspoons salt
1 teaspoon cayenne pepper
1 (8 oz) can tomato sauce
1 (15 oz) can crushed tomatoes

Brown ground beef; combine browned beef with all remaining ingredients in a large stockpot and simmer for 2 hours until ready to serve.


Amarillo Cheese Fries

Lone Star Steakhouse Copycat Recipe

Serves 6-8

1 (8 oz) bottle ranch salad dressing
1/2 envelope taco seasoning
1 package frozen spicy french fries (cooked according to package directions)
4 strips cooked bacon, crumbled
1/2 cup shredded Colby or Monterrey jack cheese

Combine the ranch dressing and the taco seasoning in a medium bowl to make the dipping sauce. Sprinkle the cheese and bacon evenly over the french fries on a baking sheet. Return fries to a hot oven and bake until the cheese has melted.  Serve Lone Star Amarillo Fries with the sauce for dipping.

Lettuce Wedge Salad

Lone Star Copycat Recipe

Serves 4

Bleu Cheese Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)

Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing. Sprinkle 1/4 cup of diced tomato over the top and serve.
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