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.

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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.

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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.

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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.

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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.

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