TEXAS ROADHOUSE DELICIOUS RECIPES
GREEN BEANS
2 Cans (16 oz each) green beans, drained
2 Cups Water
1 Tablespoon sugar
1/2 teaspoon pepper
4 oz diced bacon or cooked ham
4 oz diced onion
Using the colander, thoroughly drain green beans. Set aside. Mix water, sugar and pepper until well incorporated. Set aside
Preheat your cooking pan to Medium High heat.
IF USING BACON:
Using a cutting board and a knife, dice the raw bacon into equal size pieces. Place diced bacon into preheated cooking pan. Continually stir bacon with large spoon to keep the bacon from burning. Once bacon is cooked add the onions and cook until they are tender and light brown
IF USING HAM:
Using a cutting board and a knife, dice the cooked ham into equal size pieces. Place the diced ham and onions into the preheated cooking pan. Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.
TO FINISH (WITH BACON OR HAM):
Now that the onions are tender add the liquid mixture and the beans. Using the rubber spatula stir the mixture until incorporated. Bring mixture to a boil and turn heat to simmer. Serve beans as soon as you are ready.
MASHED POTATOES
2 lbs Idaho Potatoes
4 oz butter (or margarine)
6 1/2 oz milk
1/2 teaspoon salt
1/4 teaspoon pepper
Thoroughly wash your potatoes in the sink. Peel your potatoes leaving the desired amount of skin on the potato. Remove all the skin if you would like. Using a knife and cutting board, cut the potatoes into smaller pieces. (This will allow the potatoes to cook more evenly and quickly) Once all potatoes are cut place them in the large pot and cover with cold water. (Bring level of water to just above the top of the potatoes.) Bring water to a boil and turn down to medium heat. Cook potatoes until fork tender.
Once potatoes are cooked dump them into a colander to drain the water. After water has drained well place the potatoes back into the large pot. Add butter or margarine along with milk to the cooked potatoes. Mix well with wire whisk or electric whisk until the desired consistency is reached. Using a rubber spatula, fold in the salt and pepper and stir well to incorporate.
VARIATIONS:
CHEESY POTATOES:
At the end of step two add 1/2 to 1 cup of your favorite shredded cheese when folding in the salt and pepper.
GARLIC POTATOES:
At the end of step two add 1 to 1 1/2 tablespoons of fresh chopped garlic when folding in the salt and pepper.
LOADED SWEET POTATO
Sweet Potatoes (1 per person)
1 cup marshmallows (per potato)
2 oz caramel sauce (per potato)
Once you cook your sweet potato make an cut in the top of the potato. Using oven mitts open the potato by pushing the ends toward the center. Place 1/2 the marshmallows into the sweet potato. Pour 2 oz of your favorite caramel sauce over the marshmallows. Place the rest of the marshmallows over the caramel sauce.
Put potato bake on an oven safe pan and put back in the oven on Broil. Remove from oven when marshmallows start to brown. Serve as soon as possible.
BROWN GRAVY:
Beef Base or Bullion Cubes (use the amount recommended by the brand)
16 oz water
2 oz oil
2 oz flour
1/2 teaspoon black pepper
1/2 teaspoon garlic, granulated
In a mixing bowl, dissolve the beef bullion or beef base into the water. Set aside for later use.
Place oil in the sauce pan and heat on medium heat. Once hot, add flour and continuously stir with the wire whisk until the oil and flour mix turns a blonde color.
When the flour and oil is a blonde color add the reserved liquid. The gravy will thicken as you whisk it together with the roux. When the desired thickness is reached, remove the sauce pan from the heat. Add pepper and garlic to the gravy and incorporate with the wire whisk.
CREAM GRAVY:
1 oz oil
1 oz flour
16 oz milk
1/2 teaspoon pepper
Place oil in the sauce pan and heat on medium heat. Once hot, add flour and continuously stir with the wire whisk until the oil and flour mix turns a blonde color.
When the flour and oil is a blonde color add the milk. Milk will thicken as you whisk it together with the roux. When the desired thickness is reached, remove the sauce pan from the heat. Add pepper to the gravy and incorporate with the wire whisk.
VARIATIONS:
SAUSAGE GRAVY:
Using 4 oz. of sausage, cook the sausage in the sauce pan until done. Add the flour to the sausage and sausage grease and cook the mixture until it is blonde in color. Add milk and finish according to the recipe.
HOT PEPPER GRAVY:
If you like your gravy with a little more kick add equal amounts of white (1/2 tsp) and black pepper (1/2 tsp)
MILD PEPPER GRAVY:
Using the above recipe add 1 tablespoon of sugar to the milk reserved in step one. Stir well with the wire whisk to ensure the sugar incorporates with the milk.
From: Texas Roadhouse
Source: CBS 6, WTVR, Richmond, VA
