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HOME COOKING: Texas Roadhouse Most Popular Restaurant Recipes to Do Home - Texas Roadhouse Prime Rib Recipe - Sweet Yeast Rolls - Cinnamon Butter

The menu at TEXAS ROADHOUSE Restaurant offers steaks hand-cut daily in every restaurant and cooked to order over open gas-fired grills. 

They have a popular selection of ribs, fish, chicken and vegetable plates, an assortment of hamburgers, salads and sandwiches. The majority of entrees include two made-from-scratch side items, and guests are offered a free unlimited supply of in-shell peanuts and made-from-scratch yeast rolls.

Texas Roadhouse Restaurants feature a rustic Southwestern lodge décor accentuated with hand-painted murals, neon signs, Southwestern prints, rugs and artifacts -- and jukeboxes, which play upbeat country hits.

Texas Roadhouse slow cooked Fall-off-the-Bone Ribs and Homemade Texas Red Chili have won awards all over America. Their Texas Roadhouse Prime Rib recipe is much sought after.

 >>> If you want to prepare a delicious meal to impress family, friends or even a hot date - here are the Texas Roadhouse most popular recipes of all time...

 

--Texas Roadhouse Prime Rib--

1 whole uncut ribeye (about 12 oz. per person) marinade

2 tsp ground black pepper

2 tsp sugar

1/2 cup kosher salt

1/4 cup chopped garlic

1/4 cup liquid smoke

1/4 cup soy sauce

 

Two days before cooking, mix all ingredients for marinade.

Place in refrigerator overnight.

Place the prime rib on a rack in a large pan.

Cover one side with 1/2 the marinade mixture, rub it all over that side.

Turn prime rib over and pour the remainder of marinade on, and rub it in.

Cover the pan and refrigerate overnight.

To cook, preheat oven to 450 degrees. Bake at that temp for about 30 minutes to sear the outside of meat. Turn oven down to 250 degrees, continue cooking for approximately 2 hours until a meat thermometer registers 120 degrees (medium rare.

Increase the reading by 10 more degrees for each state of "doneness" (medium rare, medium, medium well, or well-done) Let the meat sit for about an hour before slicing. Serve with au jus.

 

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--Texas Roadhouse Chili--

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

 

In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.

Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

 

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--Texas Roadhouse Sweet Yeast Rolls--

1/2 solid cake of yeast or 1 pkg of active dry yeast

1/2 cup warm water

2 cups milk

1/2 cup sugar

2 quarts all purpose flour

2 TBS melted butter

2 whole eggs

2 tsp salt

 

Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter (which has been cooled), eggs, and salt. Beat well.

Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board.

Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack.

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--Texas Roadhouse Cinnamon Butter--

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

 

Blend all ingredients at room temp.

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--Texas Roadhouse Sweet Potatoes with Honey Caramel Sauce--

Sweet potatoes

Bake sweet potatoes in oven at 450° for 35 to 45 minutes, until tender.

Remove at once and prick with a fork to let steam out - be careful, steam will be very hot.

Cut a 1 1/2-inch cross in the center of each potato.

Using oven mitts open the potato by pushing the ends toward the center until filling starts to push through the cut.

Place ½ the marshmallows into the sweet potato.

Pour 2 oz of your favorite store brand caramel sauce over the marshmallows; or make your own sauce using the recipe below. 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. Let cook for just a minute or two, keeping careful watch.

Remove from oven when marshmallows start to brown.

Serve as soon as possible.

Honey Caramel Sauce

· 4 tablespoons butter

· 1/4 cup light brown sugar

· 1/4 cup honey

 

In a saucepan add butter and whisk in brown sugar: do not boil. Add honey and continue stirring for approximately 4 to

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Dig in and enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND'S NOTECOOK at Click Here to See Brian's Latest Recipes on Notecook!.

Some Texas Roadhouse Menu Entrees:

Cheese Fries -- A heaping amount of golden brown steak fries with melted cheese and bacon

Tater Skins -- Topped with cheddar cheese, bacon and sour cream

Fried Pickles -- Heaping basket of pickle chips hand-battered, golden-fried, and served with Ranch or Cajun Horseradish sauce for dipping

Grilled Shrimp -- Skewer of shrimp, seasoned to perfection and drizzled with garlic lemon pepper butter

Buffalo Wings -- Served with celery and bleu cheese. Choose from Mild, Hot or one of their other legendary sauces

Rattlesnake Bites -- Rounds of diced jalapenos and jack cheese, hand battered and lightly fried. Served with Cajun Horseradish Sauce for dipping

Chicken Critters -- All white meat tenderloin strips, hand-dipped in signature batter, fried to a crispy golden brown, and served in a basket with steak fries

Killer Ribs -- Award-winning ribs served in a basket with steak fries

Combo Appetizer -- The perfect combination to share - Chicken Critters, Rattlesnake Bites and Tater Skins served with your choice of three sauces (BBQ Sauce, Cajun Horseradish Sauce, Honey Mustard, Ranch or Sour Cream)

Texas Red Chili -- Made-from-scratch recipe, topped with cheddar cheese and red onions. Available by the cup or bowl.

Pulled Pork Dinner -- Tender, slow-cooked pork covered in our signature BBQ sauce and served with our toasted fresh-baked bread

Country Fried Sirloin -- Hand-battered fresh-cut sirloin served crispy and golden, topped with made-from-scratch cream gravy

Fried Catfish -- U.S. farm-raised catfish, lightly breaded in southern cornmeal, deep-fried and served with Creole Mustard Sauce

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- Brian

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

Advice on a small side/rib cage tattoo?

I am girl and strongly considering getting about a 2 inch by 1 inch tattoo of the state of Minnesota on my upper right side. It will just be an outline and not shaded in. I am just wondering if anyone has any advice on getting it, what clothes to wear and if I will have to worry about distortion. I am thinking about getting it the upper right side, right around the area where my bra crosses around my body if that makes sense. Any advice, help and comments are greatly appreciated!

wear comfy clothes when you get it done. From what i am getting you will probably have to remove your bra so take a button up shirt to wear backwards to cover yourself. I don't think distortion would be a problem but it is not wise to let your bra rub on it for a few days otherwise yes it could be distorted. If you have a low pain tolerance perhaps rethink the position because the ribs are one of the most painful places to get tattooed but i have one there and i found the pain to be very bearable but i also have a pretty high pain tolerance. That is pretty much all I've got for you. good luck

Rib 360 + 70hp yam