Golden Corral Mini-Cookbook
Today’s recipes are original Golden Corral recipes for you to enjoy at home.
We’ve got Their chicken Gumbo, Rolls, Meatloaf, Country Minestrone Soup, Chicken Salad, Crab Salad, Barbecued Pulled Pork, Tortilla Salad, Beef Rib Eye Roast, Coconut Shrimp, Beer Battered Fish, Country Fried Steak, Pagoda Fried Rice, Apple Fritters, Roast Turkey, Mac and Cheese, Chocolate Chess Pie, Yam and Apple Casserole plus their Rolls and Honey Whipped Butter.
Chicken Gumbo
Anyone who has been to Louisiana will know the joys of a good gumbo. There’s a parade of flavors marching across your tongue with every bite. The okra serves to thicken the broth to give it that real, hearty consistency that just can’t be replaced. In the heat of the summer, a bowl of this Chicken Gumbo will leave you feeling cool for hours, and your belly full!
2 tbsp bacon drippings
3 chicken breasts, deboned, cooked, and diced
2 stalks celery, diced
1 yellow onion, diced
⅓ green bell pepper, diced
4 cups chicken broth
1 16 oz. can of tomatoes, with liquid
2 tsp salt
⅓ cup long grain rice, uncooked
1 cup frozen okra
2 tbsp chopped parsley
1 bay leaf
Worcestershire sauce
Add all your ingredients in a crock pot and bring to a boil until the
vegetables are tender.
Once tender, lower to the heat so the soup is at a simmer.
Stir occasionally, continue to check it every 10¬-15 minutes.
Country Minestrone Soup
Minestrone soup hails from Italy and can be made several basic ingredients. This version that we are going to present to you is the best, especially if you get tomatoes seasoned with Mediterranean herbs.
1lb. Italian sausage
1 cup small shell pasta, uncooked
1 cup chopped onions
1 cup corn
1 cup sliced carrots
½ cup sliced celery
1 can diced tomatoes with herbs
2 16 oz. cans beef broth
1 cup water
If sausage links are being used, cut into half inch pieces.
Grease a large saucepan and place it over medium heat to brown sausage.
Drain, then add onions, celery, and carrots. Cook for two minutes, stirring.
Add all ingredients to the saucepan except pasta. Stir well.
Bring saucepan to a boil, then reduce to medium low heat. Cook for 5 additional minutes, or until the vegetables are tender.
Add pasta, then bring to boil again.
Cook for 5-¬10 minutes, depending on how long it takes for the pasta to become tender.
Chicken Salad
Once you learn to prepare this chicken salad, it will definitely become your “go¬to” first course for any celebration you are hosting. Add it to your sandwiches with homemade bread for an added treat!
2 lbs. chicken, cooked and cubed
2 cups celery, diced
3 cups seedless red grapes, halved
1 cup chopped pecans
1 quart chicken broth
1 tsp steak seasoning
½ cup ranch dressing
½ cup mayonnaise
In a medium saucepan, add the chicken and broth. Bring to a boil.
Cook on low heat. Poach chicken for 20 minutes, or until firm.
Remove chicken from heat and drain. Let cool aside.
On a cutting board, remove the skin and bone from the chicken and cut into small cubes.
Toss celery, grapes, and pecans together in a separate small bowl. Set aside.
In a separate bowl, prepare your dressing by whisking together the mayonnaise, seasoning, and ranch dressing.
Pour the dressing over the chicken cubes, and stir well to coat each piece.
Crab Salad
With this recipe, you don’t need to go to a fancy seafood restaurant to get the taste of the bay. With a handful of household ingredients, plus crab meat, you can have seafood sandwiches and crackers at home with ease!
3lbs. imitation crab meat
1 cup chopped green onion
1 cup chopped celery
½ cup chopped green pepper
½ cup ranch dressing
½ cup mayonnaise
Separate the chunks of crab meat by hand.
Mix together all ingredients in a large bowl.
Tortilla Salad
The key to a great tortilla salad is in the combination of ingredients. You have to get close to what the Mexican restaurants serve, which means a special selection of vegetables and condiments.
2 cups frozen yellow corn
1 can drained and rinsed pinto beans
1 cup sliced scallions
1 peeled avocado, cubed
3 sliced plum tomatoes
1 bag romaine lettuce hearts
¼ cup salsa
3 cups tortilla chips
Salt and pepper
Grated cheese (optional)
Combine beans, corn, and salsa in a medium sauce pan. Warm, then remove from heat.
Stir in tomatoes, scallions, and avocado. Add in salt and pepper.
In a large bowl, toss chips and lettuce lightly.
Divide the tortilla and lettuce mix equally amongst plates and top each with the mixture from the sauce pan. Top with cheese to serve.
Barbeque Pulled Pork
If you are a slow cooking fan or are willing to give this a try, start with the barbeque pulled pork. It doesn't call for many ingredients at all, and this is the exact original recipe. If you want to cook it on high heat, it will take 4 to 6 hours. Note that, if the barbeque sauce gets too thick while on heat, just add a little water to it.
4 lb pork roast
2 onions, sliced
16 oz. barbeque sauce of your choice
2 cups water
Salt and pepper
Slice one onion and place it at the bottom of your slow cooker.
Center the pork roast on top of the onion bed. Add the second sliced onion on top.
Add water¬ it should fill ⅔ of the slow cooker. Cover and let cook for 8 to 12 hours on low heat.
Once done, remove the roast and discard the bone and any fat. Remove the onion as well.
Once cool, shred the roast and replace in the slow cooker with the onions.
Mix in the barbeque sauce and heat again for 1¬3 hours on low.
Beef Rib Eye Roast
This rib roast is outstanding. You will be able to feed a crowd and everyone will love it. Now, this recipe calls for a beef rib eye roast, but rest assured you can use a cross rib roast as well. Nobody will know the difference and you'll save quite a bit of money. Either way this is a sure crowd pleaser.
5 lb. beef ribeye roast (or cross rib roast)
2 tbsp cracked black peppercorns
4 tbsp fresh thyme leaves
1 cup sour cream
¼ cup horseradish
1 tsp white sugar
1 tbsp butter
1 white onion, thinly sliced
½ lb sliced mushrooms
1 tbsp flour
1 cup beef broth
1 tbsp Dijon mustard
Preheat your oven to 350F. Rinse your beef and pat dry with a clean paper towel.
Place your roast in the roasting pan fat side up.
Press and rub the cracked pepper and thyme into the surface of the roast.
Roast meat for 2 hours, or until it reaches an internal temperature of 135F.
Remove from the oven and cover your roast with aluminum foil. Let rest for 15 minutes.
Slice and serve.
Horseradish recipe:
Mix sour cream, horseradish and sugar in glass bowl.
Gravy recipe:
Melt butter in a skillet on medium heat.
Saute onions for 10 minutes, stirring regularly with a wooden spoon until they brown.
Toss in mushrooms and cook until they are tender.
Sprinkle in flour while stirring constantly. Cook until flour begins to brown.
Stir in the broth and simmer for another 5 minutes.
Take the gravy off heat, stir in the mustard.
Beer Battered Fish
If you love the well¬-cooked fish from the fish and chips dishes, but find it difficult to get everything finished at the same time, you can try beer battered fish and serve it with something else, like broccoli salad or coleslaw. Even if you’re not a fan of deep¬fried foods, you can indulge
yourself once in awhile on this recipe!
1 ½ lbs. white, firm fish, boneless and skinless (cod, flounder, tilapia, etc.)
1 cup flour
½ tsp baking powder
1 lemon, cut into wedges
8 cups vegetable oil
1 cup pale lager
Tartar sauce
Coarse salt
Cut the fish into 1”x3” pieces.
In a pot, heat the oil to 350F.
In a bowl, whisk the flour with baking powder and 1 ½ tsp salt. Add beer gradually and whisk until smooth.
Pat fish dry and season with salt. Dip fish into the batter, then sink into the heated oil.
Fry until crisp and golden brown, typically around 7 minutes.
Use a slotted spoon or similar tool to transfer fish onto paper towels for draining. Keep warm.
Serve with tartar sauce and lemon wedges. Best consumed
immediately.
Coconut Shrimp
To make baked coconut shrimp you need to ensure it has a nice light coating, which will be detailed here. This dish is appropriate as appetizer and won't take long to prepare it. Besides, there is no deep frying involved.
18-¬24 pieces raw shrimp
2¬-3 eggs
½ cup dried flaked coconut
½ cup bread crumbs
1 tsp garlic salt
½ tsp salt
1 tsp onion powder
½ tsp dried crushed chili powder or cayenne pepper
1 tsp white sugar
Preheat the oven to 425F. Use parchment paper or prepare a baking sheet.
In a bowl, mix together spices, bread crumbs, and sugar.
In a separate bowl, whisk your eggs.
In another bowl, place the coconut flakes.
Coat each shrimp with egg, then into the spice mixture, then into the coconut flakes.
Lay each shrimp on the baking sheet on its side. Do not overcoat.
Bake for 15 minutes on the middle rack, until golden brown. Flip shrimp.
Country Fried Steak
A great steak is not so hard to make, contrary to popular belief. Just try this one, for instance. The country fried steak is quick to become a family favorite.
1 lb. cubed beef steak
1 cup flour
½ tsp pepper
½ tsp paprika
1 tsp salt
½ cup buttermilk
½ vegetable oil
Cut meat into steak size pieces and tenderize it¬ use a mallet
or any heavy kitchen tool to pound it.
Take a shallow dish and stir in all the spices and the flour.
Pour buttermilk into a separate dish.
Dunk each steak into the flour mixture, and then dip into
buttermilk.
In a large skillet, heat the oil and cook each steak for 5 minutes on each side.
Louisiana Chicken and Rice
This spicy chicken is baked with rice, and a special addition of bacon. In addition, the sauce will fill the vegetables with flavor. For a real Southern taste, use black eyed peas. This recipe serves 4.
For the rice
4 slices of bacon
1 cup long grain white rice, uncooked
1 can black eyed peas, drained and rinsed
½ cup chopped green bell pepper
⅛ tsp cayenne pepper
¼ tsp dry thyme
½ cup chopped onion
1 tbsp Worcestershire sauce
1 cup chicken broth
½ cup water
For the chicken
3lb. Cut frying chicken
3 tbsp all-¬purpose flour
1 tsp chili powder
½ tsp salt
¼ dry thyme
Preheat the oven to 375F. Cut the bacon into 1 inch strips and cook in a skillet until brown.
Add bell pepper and onion. Cook until tender.
In a non¬greased baking dish, combine the skillet mixture with all other rice ingredients. Stir well.
Take a plastic sealable sandwich bag and combine in it the flour, chili powder, salt, and thyme. Add 1¬2 pieces of chicken and shake for coating.
Bake for 45 minutes covered with foil. Then, uncover and bake for 15¬-30 minutes more, until the chicken is tender and the juice is clear.
