El Paso Salad
EL PASO SALAD
Lone Star Steakhouse
This salad has mixed greens served with red onions, tomatoes, mushrooms and bacon. You can customize it by adding the following:
- Grilled Chicken Breast
- Grilled Salmon
- Sweet Bourbon Salmon
- Grilled Shrimp
(See sidebar for Recipes)
Shrimp Scampi Sirloin
Sirloin topped with shrimp and creamy garlic scampi sauce.
SHRIMP SCAMPI SIRLOIN
LongHorn Steakhouse Copycat Recipe
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Notes: Serve over grilled steaks. You will have leftovers for another meal which can be served with hot spaghetti or linguine.
Bananas Foster Cheesecake
BANANAS FOSTER CHEESECAKE
Longhorn Steakhouse Copycat Recipe
Crust:
20 graham crackers
1 stick butter, melted
1/4 cup of sugar
1 teaspoon rum extract
Place graham crackers in a plastic bag and crush, using a rolling pin, or crush in food processor. Mix graham crackers, sugar, melted butter, and rum extract in a bowl. Spread in the bottom of a buttered 9" spring form or pie pan and up 1 1/2 inches on the side. Bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
Filling:
3 (8 oz.) packages cream cheese, softened
1 cup of sugar
1 tablespoon of rum
1 teaspoon vanilla extract
3 eggs
Blend cream cheese on low speed with electric mixer in a mixing bowl, and scrape sides. Add in the sugar slowly, and continue to beat until creamy Add rum and vanilla extract, and mix until blended Add eggs, one at a time and continue to mix on low speed until well combined.
Pour the mixture into the crust and spread evenly. Bake in a preheated 350 degree oven for 45 to 50 minutes or until set and browned lightly. Remove from oven and let cool on a wire rack Place in the refrigerator and allow to cool, before removing sides.
Topping:
2 ripe bananas, sliced
1/2 cup of light brown sugar
1/2 stick of butter
1/4 cup of rum
1 teaspoon cinnamon
Combine brown sugar and butter in a sauce pan and heat over low heat Slice and add the bananas, cinnamon, and rum and heat and stir for 5 minutes Remove from heat allow to cool slightly. Spread topping on cheesecake.
Source: Cajun Delights Blog
Lava Cake
LAVA CAKE
Longhorn Steakhouse Copycat Recipe
Serves 4
5 tablespoons butter
3 1/2 ounces dark chocolate
2 extra-large eggs
1 extra-large egg yolk
3 teaspoons sugar
1 teaspoon vanilla extract
3 tablespoons flour
2 teaspoons cocoa powder
1 teaspoon salt
Preheat the oven to 425 degrees. Melt the butter and chocolate together in the microwave for 2–3 minutes on medium heat. Stir to combine. In a large mixing bowl, whisk together the eggs, sugar and vanilla until the mixture is light yellow in color and the sugar is dissolved.
Stir the warm chocolate mixture into the egg mixture and whisk until combined. Sift in the flour, cocoa, and salt. Fold in with a spatula until combined. Spoon into 4 buttered 5-ounce ramekins, and tap on the table to settle any air bubbles. Refrigerate for 30 minutes.
Place the ramekins in a baking dish and add water to the dish until it is halfway up the sides. Bake for 15 minutes.
Chicken Fried Steak
CHICKEN FRIED STEAK
Lone Star Steakhouse Copycat Recipe
Serves 4
1 pound beef cube steak, cut into 4 pieces
1 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup vegetable oil
Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet. Stir together the flour, salt, paprika, and pepper in a shallow dish.
Put the buttermilk in a separate dish. Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture. Heat the oil in a large skillet over medium-high heat.Cook the steaks 5 minutes on each side.
County Gravy:
2 tablespoons vegetable oil
2 tablespoons flour
2 1/2 cups milk
1/4 teaspoon salt
1/2 teaspoon pepper
Use the same pan that you cooked the Country Fried Steak in to make the gravy. Heat the oil and whisk in the flour. Stir constantly for about 5 minutes, or until light brown. Whisk in the milk a little at a time until the mixture thickens. Salt and pepper the gravy to taste.
Steak Bites
A never-ending serving of tender steak medallions cut into bite-size pieces, fried then tossed in your choice of spicy Sidewinder BBQ, Buffalo (mild, hot, or Texas hot) or plain Texas Traditional. Served with choice of ranch or bleu cheese dipping sauce and bottomless steak fries.
STEAK BITES
Lone Star Steakhouse Copycat Recipe
Steak and Seasoning:
2 tablespoon olive oil
3 garlic cloves, minced and divided
1 lb. tenderloin steak, cut into 1/2-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
Dipping Sauce:
1/3 cup mayonnaise
3 tablespoon heavy cream
1/4 cup sun-dried tomatoes in oil
1 tablespoon horseradish
1 tablespoon parsley
1/4 teaspoon cayenne pepper
1 teaspoon onion salt
Heat olive oil in a pan over medium heat for about three minutes. Add garlic cloves and reduce to low heat. Cook for another three minutes. Sprinkle steak cubes with salt and pepper.
Add steak cubes to oil and garlic and cook until desired doneness, flipping with the spatula to brown the meat on all sides. Well-done steak cubes will take about seven minutes. Medium-rare bites should take about three minutes.
Place remaining ingredients in food processor and mix well. The resulting sauce should be thick and clumpy and have a deep, red color.Place cooked steak cubes on a plate with a small stack of toothpicks. Pour the dipping sauce into a bowl. Serve alongside the steak cubes. Use toothpicks to spear the steak bites and dip them into the sauce.
Caramel Apple Goldrush
If only Mom’s apple pie was this good. Fresh baked pie crust packed with sweet, juicy Fuji apples and caramel sauce.
CARAMEL APPLE GOLDRUSH
Longhorn Steakhouse Copycat Recipe
Makes 1 Pie
10 caramel candies
1/3 cup flour
3 cups apples, chopped
2/3 cup caramel ice cream topping
2 teaspoons lemon juice
1/2 cup pecan pieces
1 (9 inch) frozen pie crust
Combine the 10 caramel candies, each cut into 4 pieces, and flour, apples, caramel topping, and the lemon juice; mix well. Pour mixture into frozen pie crust and sprinkle with the pecan pieces. Bake at 375 degrees on a preheated baking sheet for 40 to 45 minutes. Do not refrigerate.
Source: Cooks.com
Peach Bread Pudding
PEACH BREAD PUDDING
Lone Star Steakhouse Copycat Recipe
2 cups fresh peaches,peeled, pitted and halved
1 (14 oz.) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
Caramel Sauce:
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Preheat an oven to 325 degrees. Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Rancher's Sirloin
Rancher's Sirloin
A juicy, grilled sirloin topped with hickory-smoked bacon, a sunny side up egg & bordelaise sauce.
What is a bordelaise sauce? It is a classic French wine sauce for beef. Here is the basic recipe to make the sauce to put this dish together.
CLASSIC BORDELAISE SAUCE
2 tablespoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
2 carrots, shredded
2 cups beef broth
1/2 cup sherry
2 tablespoons lemon juice
1 lb. fresh button mushrooms, sliced
salt and pepper
2 tablespoons cornstarch
Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Saute for 5 minutes or until limp but not brown. Add the broth, sherry, and lemon juice. Heat until almost boiling. Add the mushrooms and cook over low flame for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with roasts and steak.
Steakhouse Rolls
STEAKHOUSE ROLLS
Lone Star Steakhouse Copycat Recipe
Serves 16
4 tablespoons butter or margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. each) active dry yeast
1/2 cup lukewarm water
7 1/2 cups all purpose flour
1 tablespoon salt
1 1/4 cups milk
Cream butter and shortening with sugar. Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (110 degrees, make sure water isn't too hot). Sift together flour and salt. Add half of the flour and half of the milk to the shortening sugar mixture. Add dissolved yeast. Add remainder of the milk and flour to make a soft dough. Cover dough and let it rest for 10 minutes.
Turn dough out onto a lightly floured surface and knead for 8-10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover, let rise in a warm place until doubled in size (about 2 hours). Fold dough over from 4 sides to knead lightly. Let rise again until doubled in size. Turn dough out onto a lightly floured surface and shape as desired.
To make cloverleaf rolls: Shape dough into small balls. Three balls should half fill a greased muffin tin. Brush with melted butter or margarine. Let rise in a warm place until double in size. Do not let rolls over rise. Bake in a preheated 350 degree oven until both the top and bottom of the rolls are golden brown, about 10-12 minutes. Remove from oven and brush the top of the rolls with melted butter or margarine.
Source: Allrecipes
Steak Sauce
STEAK SAUCE
Lone Star Steakhouse Copycat Recipe
1/2 cup butter
2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper
2 drops Tabasco sauce
1/2 cup lemon juice
1 small clove garlic, minced
1/2 teaspoon dry mustard
Salt to taste
Combine all ingredients; heat until butter melts. Broiler juices may be added.
Serve with Steak Salt.
Shrimp on the Barbie
SHRIMP on the BARBIE
Lone Star Steakhouse Copycat Recipe
Serves 2
1 tablespoon poultry seasoning
1/2 tablespoon cayenne
1/2 tablespoon white pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
6 tablespoons white wine
1 lb shrimp
Mix the spices together and rub on shrimp.
To grill: Fire up grill to med hot, grill shrimp while basting with white wine.
To saute: fire up skillet to med hot, saute adding wine at very end, just enough to moisten.
Notes: You may not need all the wine.
Mountain Top Cheesecake
New York style cheesecake with strawberries and whipped cream.
MOUNTAIN TOP CHEESECAKE
LongHorn Steakhouse Copycat Recipe
Makes 1 9 inch Cheesecake
16 graham crackers, crushed fine
2 tablespoons melted butter
2 lbs cream cheese (four 8-ounce packages)
1 1/2 cups granulated sugar
3/4 cup whole milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1 tsp freshly grated lemon zest
1/4 cup all-purpose flour
Preheat oven to 350 degrees. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan.
In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan.
Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.
Ultimate Brownie Sundae
A Ghirardelli chocolate brownie served warm and topped with hot fudge and vanilla bean ice cream.
ULTIMATE BROWNIE SUNDAE
Longhorn Steakhouse Copycat Recipe
Makes about 16 Brownies
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli sweet ground chocolate and cocoa
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/3 cup Ghirardelli milk chocolate chips
Grease a 8x8 inch baking pan and set aside. Preheat oven to 400 degrees. In a medium bowl stir together the eggs, sugar and vanilla. Mix well. Add butter mixing to incorporate.
Sift the ground chocolate with the flour, baking powder and salt. Stir into the egg mixture and add the walnuts. Spread into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
Source: Food.com
Key Lime Pie
A tart and creamy classic in a sweet graham cracker crust.
KEY LIME PIE
LongHorn Steakhouse Copycat Recipe
Makes 1 Pie
Key Lime Pie:
1 (9-inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
green food coloring, optional
Preheat oven to 350 degrees. In a medium bowl, whisk together milk, sour cream, lime juice, lime zest, and a couple of drops of food coloring, if using; pour into prepared pie crust. Bake for 8-10 minutes or until set - do not brown. Remove to wire rack. Let cool, then refrigerate for at least 8 hours before serving.
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Preheat oven to 375 degrees. In a medium bowl, combine crumbs, sugar and butter and blend well. Press into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool.
Raspberry Sauce:
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon orange juice
2 teaspoons cornstarch
1/2 cup cold water
Combine the raspberries, sugar, and orange juice in a saucepan. In a small bowl, whisk together the cornstarch and water until smooth; add to saucepan. Bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender and strain through a fine mesh sieve and let cool. Sauce keeps in refrigerator up to 2 weeks.
Source: Thetallgirlcooks.com
Golden Nugget Fried Cheesecake
Tasty nuggets of creamy cheesecake lightly breaded and crisp fried. Served over vanilla bean ice cream with strawberry sauce.
GOLDEN NUGGET FRIED CHEESECAKE
Longhorn Steakhouse Copycat Recipe
For the Cheesecake Bites:
You can purchase the prepared cheesecake bits in your grocer’s freezer or purchase the cake itself and cut it up into the size bites you want. You can even do this by making the cake yourself, if desired, and then cutting it into the size bites you want.
Once you have your “bites” you will need 3 different bowls. 1 bowl will have one cup of flour, another bowl will have 2 cracked and whisked eggs in it (or you can use buttermilk instead), and the third bowl will have 1 cup crushed graham cracker crumbs. Place the bites into the flour first and coat completely, then remove with a slotted spoon. Place the bites into the egg next and again make certain completely coated. Remove from the egg using a different slotted spoon. Finally, completely coat the bites in the graham cracker crumbs. Once you have removed the bites from the graham crackers, put them into the freezer for about 3 hours before frying.
Heat the vegetable oil to 325 degrees. Place only three or four bites into the oil at one time. Let fry for a couple minutes or until they begin to float. Remove from oil and place onto white paper towels to drain. Once finished and allowed to drain, return to the freezer until ready to serve or keep in refrigerator. If freezing them, remove from freezer and put into refrigerator about 6 hours before ready to serve. If wanting to serve ASAP, place into the refrigerator and allow to chill about 2 or 3 hours before serving.
For the Raspberry Sauce:
Take about 2 tablespoons raspberry preserves to a cup of boiling water and stir until reduced.
Source: Hillbilly Housewife.com
Maple Ancho Pork Chops
MAPLE ANCHO PORK CHOPS
Longhorn Steakhouse Recipe
Serves 4
Brine for Pork:
4 cups filtered water
1/4 cup kosher salt
1/3 cup white sugar
1/2 tablespoon black pepper
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon fresh chopped thyme
1 teaspoon molasses
1/2 tablespoon white wine
1/2 tablespoon Worcestershire sauce
Measure and mix all brine ingredients in a bowl with a wire whisk until the sugar and salt have dissolved. Take 4 10 ounce center-cut (bone-in) pork chops and completely submerge in the brine and refrigerate for 5-6 hours, then remove and drain. Ready to cook. Season both sides of each pork chop with a pinch of salt and black pepper.
Grill for about 7-8 minutes each side, quarter turning to create diamond marks for presentation. For the last 2 minutes of grilling drizzle maple-ancho glaze (recipe below) over each pork chop. When completely cooked remove from grill and enjoy.
Maple-Ancho Glaze:
1/2 cup maple syrup
1 tablespoon Dijon mustard
1 tablespoon ancho paste
salt to taste
ground black pepper to taste
1 tablespoon butter
Measure and place maple syrup, Dijon, and ancho paste in a small sauce pan and cook on medium heat for 4-5 minutes, reducing slightly. Add salt and pepper if desired and then finish of sauce by whisking in 1 tablespoon of cold butter. Continue to reduce sauce until thick and syrupy. Use immediately for pork chops or refrigerate for a few days.
French Onion Soup
FRENCH ONION SOUP
Longhorn Steakhouse Copycat Recipe
Serves 4-6
6 large red or yellow onions, peeled and thinly sliced.
olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss cheese with a little grated Parmesan cheese
In a large saucepan, saute the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization.
Add garlic and saute for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees, or until the cheese bubbles and is slightly browned. Serve immediately.
Notes: The trick to a great French onion soup is starting with good stock.The French onion soup at Longhorn Steakhouse is made with sirloin beef stock. You can make a delicious soup stock from the leftover bones of roast. Another important element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. The browning, or caramelizing, of the onions brings out the sweetness in them.
Loaded Baked Potato Soup
LOADED BAKED POTATO SOUP
Longhorn Steakhouse Copycat Recipe
Soup:
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
7 Pepper Sirloin Salad
SEVEN PEPPER SIRLOIN SALAD
LongHorn Steakhouse Copycat Recipe
What's on it?
7-Pepper grilled sirloin served over fresh mixed greens with diced tomatoes and crumbled bleu cheese. I'm not really sure what the 7 pepper spices are but this is the pepper spices I could think of:
- peppercorns
- smoked paparika
- lemon pepper
- cayenne pepper
- black pepper
- chili pepper
- red pepper flakes
I would make a dry rub of the spices that you like and grill the steak and slice to put on the salad.
Shrimp and Lobster Dip
SHRIMP and LOBSTER DIP
Longhorn Steakhouse Copycat Recipe
1 tablespoon butter
1 egg
1/4 lb shrimp
1/4 lb lobster chopped
3-4 scallions
1/3 lb smoked gouda cheese
1 cup mozzarella
1 pint heavy cream
1/3 cup white wine
1/3 cup milk
3/4 teaspoon smoked paprika
sun dried tomatoes
salt
pepper
Cook shrimp, lobster and scallions in a skillet with white wine, salt , pepper, and tomatoes. Drain and set aside juice.Grate Gouda cheese. In a saucepan place butter heat to medium add meat juices and milk. Add cream and let cool. When mixture is cool slowly stir in 1/2 mozzarella and gouda cheeses and egg. When cheese is folded in slowly add and stir in paprika . When stirred together add to meat mixture and fold together into baking pan sprinkle remaining cheese on top bake 15 min covered then uncovered till brown.
Source: Taste of Home Community Forum
Steakhouse BLT Salad
STEAKHOUSE BLT SALAD
LongHorn Steakhouse Copycat Recipe
What's on it?
Romaine tossed with Parmesan ranch, crispy bacon, Parmesan cheese, red onion and balsamic glaze. Served over sliced tomatoes
Shrimp Cocktail
CHILLED SHRIMP COCKTAIL
LongHorn Steakhouse Copycat Recipe
For the Shrimp:
2 tablespoons Old Bay Seasoning
1 lemon, halved
1 teaspoon granulated garlic
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
24 extra large tail-on raw shrimp (more if you are using smaller shrimp)
For the Cocktail Sauce:
1/2 cup Heinz chili sauce
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon cilantro, chopped
To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.
Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.
Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on) Drain and serve with the cocktail sauce.
Shrimp and Lobster Chowder
SHRIMP and LOBSTER CHOWDER
LongHorn Steakhouse Copycat Recipe
Serves 6
3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
1 lb shrimp, peeled and deveined
For the Stock:
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
For the Soup:
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry
Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives sherry, shrimp and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
Source: Food Network
White Cheddar Stuffed Mushrooms
WHITE CHEDDAR STUFFED MUSHROOMS
LongHorn Steakhouse Copycat Recipe
Start with Jumbo mushroom caps, grill them for couple minutes.
Herb spreadable cheese (like a gourmet spread)
Panko (Chinese) breadcrumbs
grated Parmesan cheese
provolone cheese
white fondue sauce (recipe below)
Put the white fondue cheese sauce on bottom of dish. Stuff the mushrooms with the herb cheese, top that with the panko breadcrumbs that have been mixed with the Parmesan, top off with provolone cheese and broil until melted.
Cheese Fondue:
Makes 2 Cups
1/2 cup milk
1/4 cup white wine
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 dash pepper
1 cup mayonnaise
2 cups white cheddar cheese
Mix together milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water. Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot.
Wild West Shrimp
WILD WEST SHRIMP
LongHorn Steakhouse Copycat Recipe
Serves 2-4
1 (12 oz.) package popcorn shrimp
cherry pepper
1 lemon, juice of
1/2 cup butter
ranch dressing
Longhorn Prairie Dust:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 brown sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Fry the shrimp in oil in a deep skillet until done. Drain and pat dry with paper towel.Place 1 stick of butter in sauce pan add lemon juice and melt together. Make the prairie dust and mix together and store in container. Add fried shrimp and some prairie dust and cherry peppers to saucepan. Simmer on low heat till flavors mix. Serve with ranch dressing.
Fish Tacos
FISH TACOS
Lone Star Copycat Recipe
Makes 6 Tacos
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1 dried bay leaf (cut into pieces)
cabbage (shredded)
2 whole cloves
1 lb skinned, boned and firm-flesh fish (like mahi mahi, halibut or rock fish)
Get a large bowl. Combine cayenne, bay leaf, ground dried chilies, 1/2 teaspoon salt, pepper, garlic powder, cloves, oil and cumin. Wash the fish and pat to dry. Put the fish into the bowl with the dry ingredients. Turn the fish until it is coated with the marinade. Cover it and chill for not less than an hour or up to 24 hours. Make sure you mix it a couple of times.
Pick up the fish from the marinade. Get a 9” by 13” pan and put together the parts in a single layer. Get rid of the marinade. Allow the mix to come into broil for about 4-5” from the heat for about 5 minutes for 1/2” thick parts, or until it turns thick yet still moist-looking in the middle of the fish’ thick part. Try slicing the fish to test it. Using a slotted spatula, move the fish to the towels to dry off the oil. Then set the fish on the platter. Slice the fish along its grain into 1/2” pieces. Salt to taste. Serve the fish covered in flour tortilla together with the shredded cabbage, Lone Star Cilantro-Jalapeno Mayonnaise, Lone Star Pico de Gallo. Squeeze some lime juice on top.
Firecracker Chicken Wraps
FIRECRACKER CHICKEN WRAPS
LongHorn Steakhouse Copycat Recipe
Firecracker Chicken:
2-3 lbs boneless chicken breasts, marinaded, grilled or roasted and shredded
Firecracker Marinade:
1/2 cup Lousiana hot sauce
1 Tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt-kosher or sea salt (to dissolve easier)
Firecracker Sauce:
1 cup Lousiana hot sauce
5 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon granulated sugar
1/2 teaspoon ground cayenne pepper
2 teaspoons cornstarch
2 tablespoons water
1 1/2-2 cups shredded pepper jack cheese
6 flour tortillas- 6 inch size
Avocado Lime Sauce:
1 avocado
juice from 3-4 limes
olive oil
1-2 cloves garlic, minced fine or pressed
salt to taste
option
Ranch dressing
Firecracker Chicken: Mix marinade ingredients together stirring until salt is dissolved Pour into large zip top freezer bag and add chicken. Turn to coat chicken with marinade. Let marinate in refrigerator at least 2 hours, turn bag several time to insure chicken is evenly coated. Grill or roast chicken breasts after they have marinated. Shred cooked chicken. Place shredded chicken into a plastic container with a lid. Pour a generous amount of the sauce over the wings,cover, and gently stir or toss the wings so that they are all well coated with the sauce.
In same container mix in desired amount of cheese with chicken. Toss gently to coat well.Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-sixth of the mixture into the center of a tortilla. Don't stuff tortillas too full. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Arrange the wraps on a plate, cover the plate with plastic wrap and freeze for at least 4 hours, overnight if possible.
Cook Eggrolls: Preheat 4-6 cups of oil to 375 degrees. Deep fry the wraps in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Carefully remove toothpicks. Slice each eggroll diagonally lengthwise and arrange on a plate covered with lettuce leaves around a small bowl of the avocado dipping sauce or ranch dressing. Garnish with the dipping sauce with the chopped tomato.
Firecracker Sauce: Combine all ingredients water and cornstarch for the sauce in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Mix cornstarch with 2 tablespoons water until no lumps remain.Stir into mixture in sauce pan and heat over medium high heat until sauce thickens.Remove pan from the heat and cool.
Avocado Lime Sauce: Mash avocado, mix in the juice of 3-4 limes, add a little olive oil (up to 1 tablespoon), garlic and salt. Whisk together well until smooth.
Source: Taste of Home Community Forum
Red River Punch
RED RIVER PUNCH
Lone Star Steakhouse Copycat Recipe
Makes 1 Drink
3/4 ounce Remy Red liqueur
1 ounce Skyy Vodka
2 ounces cranberry juice
lemon-lime soda to top off
Combine first three ingredients in a shaker filled with ice. Shake and pour into a hurricane glass. Top off with lemon-lime soda.
Parmesan Crusted Chicken
GARLIC PARMESAN CRUSTED CHICKEN
LongHorn Steakhouse Copycat Recipe
Serves 4
4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness
Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper
Ranch Spread:
1/4 cup grated Parmesan
1/4 cup ranch dressing
Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter
1 cup shredded provolone
Marinate Chicken: Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done. While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.
For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
Bake Chicken: Position rack in center of oven. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.
Source: Plain Chicken.com
Sierra Chicken
SIERRA CHICKEN
LongHorn Steakhouse Copycat Recipe
Serves 6
Chicken:
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground lemon pepper
1/2 teaspoon sweet paprika
1/8 teaspoon ground cinnamon
6 boneless skinless chicken breasts
Tomato Compote:
2 tablespoon olive oil
12 oz tomatoes, cut into 1/2-pieces
1/4 cup finely chopped red onion
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons finely chopped fresh oregano
2 teaspoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup pine nuts, toasted
To cook the Chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally. Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.
Tomato Compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts. Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve.
Garlic Parmesan Chicken
GARLIC PARMESAN CHICKEN
Longhorn Copycat Recipe
Serves 4
4 fresh boneless, skinless chicken breasts
1 cup grated Parmesan cheese
6 large egg whites
1 cup all-purpose flour plus 2 tablespoon
4 cups freshly shredded Parmesan cheese
4 tablespoons minced fresh chives
8 teaspoons Virgin olive oil
1 lemon, cut into wedges
Cream Sauce:
2 cups heavy whipping cream
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 cup grated Parmesan cheese
Preheat oven to 200 degrees.
Prepare Chicken: Lay your boneless chicken breast on top of 2 pieces of plastic wrap. Lay another 2 pieces of plastic wrap on top of the chicken. Use a mallet and pound the chicken to 1/2 inch thick. Pound all the chicken pieces and set aside. Sprinkle the chicken with salt and pepper.
Bread Chicken: In a pie plate mix together the 1 cup of flour,and 1 cup grated Parmesan cheese . Set aside. In another pie plate mix the egg whites and chives until foamy. Set aside. In another pie plate mix together the 4 cups shredded Parmesan cheese, and 2 tablespoons of flour. Set aside. Set out a separate plate to place your chicken on until ready to cook. Using tongs and working with 1 piece of chicken at a time, coat chicken in the flour mixture, shaking off the excess. Then transfer the chicken pieces to the egg-white mixture; coat evenly and letting the excess run off. Last coat the chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place the chicken pieces on your plate
Cook: Heat up your olive oil in a skillet. Once heated add your chicken to the pan only letting the sides touch. Reduce the heat to medium. Continue to cook Carefully flipping the chicken occasionally. The chicken is done when it is a pale golden brown on each side and the meat is no longer pink. Cook all your chicken pieces and transfer the chicken to a plate in the oven to keep warm till all your chicken is done and your cream sauce is made.
Sauce: In a saucepan heat your heavy whipping cream on medium heat. Add your garlic powder, and nutmeg. The sauce will thicken slightly, and then add your Parmesan cheese. Once your sauce is thick to your liking your sauce is complete.
Serve your Longhorn Garlic Parmesan Crusted Chicken on a plate with the cream sauce. Serve this dish with a lemon wedge.
Chocolate Stampede
CHOCOLATE STAMPEDE
LongHorn Steakhouse Copycat Recipe
Serves 12
Cake and Mousse:
1 (18.25 oz.) box devil's food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks)
unsalted butter, diced
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
Shell and Sauce:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
To serve:
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely. Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water. Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes.
Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes. Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes. Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up. Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
Source: Food Network Magazine
Photo: Facebook
Baked Pork Chops
BAKED PORK CHOPS
Lone Star Steakhouse Copycat Recipe
Serves 4
4 boneless pork loin chops, 3/4-inch thick
2 tablespoons all-purpose flour
1 teaspoon fajita seasoning
1 tablespoon vegetable oil
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeno chile, seeded and chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
2 teaspoons fajita seasoning
1/4 teaspoon paprika
1 1/2 cups milk
1 1/4 pounds potatoes (about 3 large), sliced
nonstick cooking spray
Combine 2 tablespoons flour and 1 teaspoon fajita seasoning in shallow dish. Coat chops on both sides with flour mixture. Heat oven to 350 degrees. Cook chops in hot oil in large skillet until lightly brown, turning once. Remove chops.
For sauce, melt butter in medium saucepan over medium heat. Add onion, bell pepper, jalapeno chile and garlic; cook until tender. Combine 3 tablespoons flour, 2 teaspoons fajita seasoning and paprika in small bowl. Stir flour mixture into vegetable mixture in saucepan. Add milk to vegetable mixture. Cook and stir until thickened and bubbly.
Coat 7x11-inch baking dish with nonstick cooking spray. Place half of the potatoes in baking dish. Top with half of the sauce. Repeat layers. Top with pork chops. Cover baking dish with foil. Place baking dish on baking sheet. Bake 1 hour. Remove foil. Bake just until potatoes are tender, 15 to 20 minutes. Let stand 10 minutes before serving.
Cajun Rib-Eye
CAJUN RIB-EYE
Lone Star Steakhouse Copycat Recipe
Serves 6
Spice Rub:
1/2 cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2 1/2 tablespoons dried thyme
2 1/2 tablespoons dried oregano
2 1/2 tablespoons freshly ground black pepper
2 1/2 tablespoons cayenne pepper
6 (16 oz) aged ribeye steaks (about 1 inches thick each)
4 3/4 cups neutral oil (canola or safflower)
Mix spices well in a large bowl. Pour enough of the spice mixture to cover all six steaks into a large, shallow glass plan. Press each side of steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times with a meat mallet or small, heavy skillet. Discard extra spice that was in the glass pan (unused spices can be stored in airtight container for up to 6 months).
Place steaks in the pan and cover completely with oil. Cover with plastic wrap and refrigerate 8 to 24 hours. Remove the steaks from pan, pat off extra oil and set aside at room temperature 30 to 60 minutes. Heat grill and position rack four inches from coals or heating element. Cook each side of steak 8 to 9 minutes for medium-rare.
Strawberry Salad
STRAWBERRY SALAD
Longhorn Steakhouse Copycat Recipe
Serves 1
1 1/2 cup baby leaf lettuce
4 small fresh strawberries,sliced
6 seedless grapes,cut in half
1/4 cup Mandarin orange,sections
8 small blackberries
1/4 cup feta cheese,crumbled
2 tablespoons Ken's Steakhouse Lite Raspberry Walnut Vinaigrette Salad Dressing
Pile on the salad greens, add sliced strawberries, cut grapes, orange sections and blackberries. Crumble the feta cheese over the top. Drizzle Lite Raspberry Walnut Vinaigrette over the top.
Ribs
RIBS
Longhorn Steakhouse Copycat Recipe
1 pork rib rack (your choice, baby back, spare, st louis, etc)
dry rub seasonings, of your choice
barbecue sauce, of your choice
Preheat oven to 325. Season ribs with your choice of spices.Place ribs on a rack in a roasting pan, and add enough water to the pan so that it just comes up to the ribs - you don’t want the water touching the meat. Cover the pan with heavy-duty foil to seal it completely. Bake for 2 1/2 hours. Remove ribs and allow to cool in refrigerator overnight.
When ready to serve, heat grill to high; brush ribs with your favorite bbq sauce and grill, turning a few times, until completely heated thru, 5-10 minutes. The ribs will be perfectly tender to the bite.
Source: TasteBook.com
Baked Sweet Potato
BAKED SWEET POTATO
Lone Star Steakhouse Copycat Recipe
Serves 4
4 yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter
Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hrs. When they are done, they will be very soft in the center, and you will see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato.Combine the cinnamon and sugar in a small bowl.
To serve, slice a potato down the center. Add in two tablespoons of whipped butter, then sprinkle some cinnamon and sugar over the top.
Pork Chop Skillet
PORK CHOP SKILLET
Lone Star Steakhouse Copycat Recipe
Serves 4
4 boneless, butterflied pork chops,
cut 1/2 inch thick, well trimmed
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons olive oil
1 clove garlic
1 medium onion, cut into thin wedges
1 (8 oz) can stewed tomatoes
1/3 cup picante sauce
2 tablespoons chopped cilantro
hot cooked rice
Sprinkle both sides of chops with cumin and salt. Heat oil in 10-inch skillet over medium-high heat. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving plate; keep warm. Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes. Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro. Serve with additional picante sauce.
Texas Rice
TEXAS RICE
Lone Star Steakhouse Copycat Recipe
Serves 6
1/4 cup chopped green bell pepper
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chiles
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro
In a skillet saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder, and water; bring to a boil. Reduce heat and simmer covered about 20 minutes or until liquid is absorbed. Add cilantro if desired.
Triple Chocolate Cake
TRIPLE CHOCOLATE CAKE
Lone Star Steakhouse Copycat Recipe
Cake:
1 cup boiling water
1/2 cup plus 1 tablespoon unsweetened cocoa, divided
2 ounces bittersweet chocolate, finely chopped
cooking spray
1 3/4 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat-free sour cream
8 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling:
1/3 cup fat-free milk
1 tablespoon granulated sugar
1 tablespoon cornstarch
dash of salt
4 ounces milk chocolate, finely chopped
3/4 cup frozen fat-free whipped topping, thawed
Glaze:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
3 tablespoons fat-free milk
2 teaspoons butter
1/8 teaspoon instant espresso granules
dash of salt
1 ounce bittersweet chocolate, finely chopped
Preheat oven to 350 degrees.
To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Divide batter evenly between the prepared pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.
To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.
To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.
Barbecue Shrimp
BARBECUE SHRIMP
Lone Star Steakhouse Copycat Recipe
Serves 3-4
2 pounds of head on shrimp
4 tablespoons barbecue sauce
4 tablespoons Lea and Perrin
1 tablespoon cracked black pepper
2 tablespoons garlic, minced
1/2 cup parsley, chopped
1/2 cup green onions
4 bay leaves
1/2 pound butter
a pinch of salt
a pinch of cayenne pepper
lemon juice (from 3 lemons)
Preheat a deep pan.Put all the ingredients in the deep pan. Simmer the ingredients for about 8 to 10 minutes (or wait for the shrimp to pull away from its shell) over medium heat.
