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Longhorn Steakhouse(™) Outlaw Ribeye

If you love a good steak like I do, today’s secret recipe will show you how to make Longhorn Steakhouse’s Outlaw Ribeye.  This steak is so good it’s criminal.  Perfectly seasoned and seared to perfection.  Served with creamy mashed potatoes and fresh steamed broccoli.  If you want to kick this dish up another notch, serve it with some sauteed mushrooms and onions.

You can always find a great selection of steak recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Longhorn Steakhouse(™) Outlaw Ribeye  
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3 boneless ribeye steaks (14-15 oz each)
2 tablespoons olive oil
4 medium potatoes, peeled and cut into 1 inch pieces
1/2 cup milk (you might not need it all)
5 tablespoons butter
4 cups fresh broccoli florets
salt and pepper to taste

To make the mashed potatoes, put the potatoes into a pot of salted water over a medium high heat and bring it to a boil. Reduce the heat and simmer for 15-20 minutes or until the potatoes are fork tender.

Drain the potatoes. Add 3 tablespoons of butter, salt and pepper then mash the potatoes adding enough milk to reach the desired consistency. Cover the pot to keep them warm until everything else is done.

For the steak, place a cast iron skillet over a medium high heat to get it hot before adding the meat.

Season the steak liberally with salt and pepper then once the pan is very hot add a tablespoon of oil to the pan then add the steak. Sear it for 5 minutes on the first side and 4 minutes on the second side for medium rare result.

To prepare the broccoli place it into a skillet with about a half inch of water and some salt and pepper to taste. Bring it to a boil then covered it and let it steam for 5 minutes before adding 2 tablespoons of butter then serve it with the rest of the meal.

Serves 3

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Longhorn Steakhouse(tm) Parmesan Crusted Chicken

Today’s secret recipe will show you how to make a great tasting chicken entree served at Longhorn Steakhouse.  This dish is easy to prepare at home and your family is guaranteed to love it.  Boneless chicken breasts are marinated to infuse more flavor and then grilled to perfection.  Next the chicken is topped with a ranch spread and a Parmesan crumb topping.  The result is a restaurant quality chicken dish with many layers of flavor.

Serve this dish with a delicious broccoli casserole by following this recipe on our forum: Go Here

Enjoy!

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Longhorn Steakhouse(tm) Parmesan Crusted Chicken

4 boneless, skinless chicken, 1/2” thick (pounded or cut to thickness)

Marinade:
1/4 c. vegetable oil
1/4 c. ranch dressing
1 1/2 T. Worcestershire sauce
1/2 t. vinegar
1/2 t. lemon juice
1 1/2 t. minced garlic
1/4 teaspoon pepper

Ranch Spread:
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1/4 teaspoons garlic powder
1/3 cup shredded Parmesan
2 tablespoons melted butter
1 cup shredded provolone

Combine ingredients for marinade and pour over chicken. Marinate in refrigerator for 2-3 hours or overnight.

Grill 12-15 minutes, until chicken is done. Set aside.

Ranch spread: Mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Spread 1 Tablespoon onto each chicken breast.

Mix bread crumbs, garlic powder, shredded Parmesan and butter. The crumbs should be evenly moistened. Sprinkle over chicken spread.

Position rack 6-8” from broiler. Preheat broiler. Transfer cooked chicken to oven-safe casserole dish.

Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.

Serve immediately.

Serves 4

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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Longhorn Steakhouse Wild West Shrimp

Today’s secret recipe (below) is an easy-to-prepare appetizer from Longhorn Steakhouse.  Their wild west shrimp is loaded with flavor and perfect for when you’re entertaining guests.  Crispy popcorn shrimp is tossed with garlic butter, spicy cherry peppers and their signature prairie dust spice blend.  Everyone will devour these because they taste so good.  The best part is you can prepare this dish in about 20 minutes.

To make the prairie dust spice blend, use this secret recipe from our forum: Go Here

Enjoy!

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Longhorn Steakhouse Wild West Shrimp

1 12 ounce package of Popcorn Shrimp
1 – 2 Cherry Peppers, sliced
Juice of 1 Lemon
1 stick of Butter
Longhorn Prairie Dust
Ranch Dressing

Fry shrimp in large skillet according to package directions.

Drain and pat dry with a paper towel.

Place stick of butter in a large saucepan with juice of 1 lemon. Heat over medium low heat until butter is melted.

Add fried shrimp, cherry peppers and 1 1/2 teaspoons Prairie Dust mixture.

Mix together and simmer on low heat until flavors mix, about 5 minutes.

Transfer to serving dish and serve with ranch dressing.

Serves 4

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Longhorn Steakhouse Mac and Cheese

Today I have another amazing secret recipe for all the cheese lovers out there.  Longhorn Steakhouse makes a delicious macaroni and cheese that is loaded with four flavorful cheeses.  You have to love the ooey gooey cheesy goodness of this dish.  Its filling enough to be a main dish but can also be served as a side dish for your favorite meal.

If you’re like me and can’t get enough cheese, check out these cheesy recipes from our forum: Go Here

Enjoy!

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Longhorn Steakhouse Mac and Cheese

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Serves 10

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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