Golden Corral Mini-Cookbook

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.

Pagoda Fried Rice
A great entree to go with meat, Pagoda Fried Rice has the full Asian flavor thanks to the soy sauce. It also borrows the flavors from the vegetables in this recipe. The ginger and pepper will contribute to its exotic aroma.

8 cups white rice, cooked
1 cup green peas
1 cup yellow corn kernels
1 cup onions, diced
1 cup carrots, shredded
2 tsp fresh ginger, minced
1 tsp black pepper, ground
2 tbsp sugar
⅔ cup soy sauce
2 tbsp sesame oil

Pour the sesame oil into a skillet, preferably a wok if available.

Heat the oil, and add the minced ginger. Stir.

Add onions, peas, corn, carrots, sugar, and black pepper.

Add the cooked rice over the mixture.

Stir well all the ingredients together and cook for 1 minute.

Pour soy sauce over everything. Stir, and cook for one more minute until everything is coated in soy sauce.

Transfer rice to big bowl and serve it.

Roast Turkey
When cooking a turkey, one is looking to conserve the special flavor of this meat and at the same time to achieve a good result with less effort. This recipe comes from professionals and manages to taste just like mom’s turkey dish. Keep in mind that cooking with the breast side down is one of the secrets.

1 turkey breast with skin
2 tbsp butter, melted
Salt (preferably Kosher) and ground pepper to taste
½ cup turkey or chicken stock

Preheat your oven to 450F.

In a roasting pan, place turkey on a rack with a pan underneath, big enough to catch the drippings. These drippings can be used later for gravy.

Melt the butter and brush the turkey with it. Season with salt and pepper.

Let roast for 45¬-60 minutes. Baste every 15 minutes with stock.

Remove turkey from heat. Cover with aluminum foil for 10 minutes and let it rest. Then carve and serve.

Apple Fritters
This delicious yet healthy recipe is sure to make you a fan of it. You can cook a batch of Apple Fritters whenever you miss a flavorful apple snack. Get the following ingredients for 15¬-20 delicious fritters (which may leave you craving for more).

½ cup apples, chopped but not peeled
1 ½ cup cake flour (or all purpose)
½ cup sugar
1 tsp vanilla
¼ tsp salt
1 tbsp baking powder
1 egg
2 tbsp melted butter
1 tbsp orange peel
½ cup milk
Oil for frying

Blend all wet ingredients together. Then add salt, baking powder, and the orange peel.

Incorporate flour and sugar, followed by the apple pieces. Do not overmix.

In an adequate pot for frying, heat the oil to 325F. With a spoon, ladle the batter in and fry until golden brown.

Serve sprinkled with powdered sugar.

Chocolate Chess Pie
If you don’t have much experience in the kitchen, it is quite hard to imagine that baking a pie could actually be very simple. The following list of ingredients is for one round pie, to be served with homemade whipped cream, for which we will also provide the recipe.

1 9¬inch pie crust
5 tbsp cocoa powder
2 tbsp all¬-purpose flour
1 ½ cup sugar
3 large eggs
¼ tsp salt
⅓ cup softened unsalted butter
½ cup evaporated milk
1 tsp vanilla

Heat the oven to 325 degrees.

Combine the flour, sugar, salt and cocoa, and add the milk and blend in.

Beat in each egg, one at a time to incorporate well.

Add vanilla and butter and incorporate well, blending until smooth.

Use a pre¬baked pie shell and pour the mixture in it.

Bake for 55 to 60 minutes in the heated oven.

The pie has to be completely cool before you decorate it with whipped cream, otherwise this would melt and turn greasy.

Rolls
The small yeast rolls take time to prepare, but enjoying them
warm and covered in melting butter is one of the finest pleasures. A bread recipe with a twist, this guarantees fluffy light rolls that can be topped with cinnamon or honey. For a dozen of them you will need the following –

1 envelope of active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg lightly beaten
4 1/2 cups sifted all purpose flour
2 tablespoons melted butter or margarine (for brushing rolls)

Add warm water in a bowl and sprinkle the yeast over it.

Stir the water thoroughly until the yeast is completely dissolved.

Add sugar, 1/4 cup of butter or margarine and salt to the scalding hot milk.

Stir the mixture until the sugar dissolves and the butter and margarine melt.

Cool the mixture to 105 from 115 degrees.

Add the milk mixture to the yeast, add the egg and stir the mixture.

Add the 4 cups of flour, one cup at a time to form soft dough.

Use some of the remaining 1/2 cup flour to dust the pastry cloth.

Knead the dough lightly for 5 minutes (use the remaining flour for flouring the pastry cloth on your hands).

Place the dough in a warm buttered bowl and turn the greased side up.

Cover and let rise in a warm place for about 1 1/4 to 1 ½ hours.

Knead the dough for 4¬-5 minutes on a lightly floured pastry cloth. (Dough will be sticky but try using as little flour as possible).

Pinch small chunks of dough and shape them into round rolls of about 1 1/2 to 1 3/4 inches in diameter.

Place the rolls on a well buttered pan in neat rows and spaced.

Cover the rolls and let rise in a warm place for 30¬-40 minutes.

Brush tops of rolls with melted butter or margarine then bake under the oven heat of 375 degrees for 18¬-20 minutes.

Bake until nicely browned.

Serve warm with plenty of butter.

Whipped Honey Butter
Honey comes in numerous physical forms, and getting to understand the different varieties will help you pick out the best form in the preparation of tasty whipped honey butter. So far the best form of honey to use is the cream honey, popularly known as the whipped honey. Its smooth texture
and easy ¬to ¬spread quality makes it arguably the best quality honey there is. It spreads so easily just like butter.
To spice up the honey butter, one can add varieties of spices such as cinnamon and vanilla to create vanilla cinnamon honey butter or half a teaspoon of grated orange zest or lemon zest and make orange or lemon honey butter respectively.
Try the sweet and creamy Golden Corral’s whipped honey butter, and there will be no looking back. Its sumptuousness and deliciousness is only second to none, as it beats all the other types of butters and margarines.

1 cup (12 ounce) creamed or whipped honey
1/2 lb. (2 sticks) softened butter
1/2 cups mayonnaise
1/2 cup sugar
1 cup raisins
1/4 cup white vinegar

Mix the butter and the honey together in a medium bowl. Beat it in a high speed until the mixture is fluffy and light. One has the option of using the electric mixer.

Spoon the mixture into jars that have tight fitting lids.

Store it in the refrigerator to cool. Before serving let it stand for one hour at room temperature.

When ready to serve, combine all the ingredients and serve chilled.

.
Yams and Apple Casserole
This Corral copycat recipe is a thanksgiving favorite. Enjoy its sweet glaze and delicious taste. Preparing it is also quite easy.

8 cups cooked yams
1 apple, peeled and cut into pieces
6 tbsp butter
1 cup brown sugar (additional for topping)
1 tsp cinnamon
Dash of salt
1 tbsp lemon juice

Leave the yams in their skins, slice them in half and place them in a
large pot of boiling water. Cook for 20 to 30 minutes.

When the skin starts to peel away, take the yams out of the water
and let cool. Cut into large chunks, and place in a 9”x13” casserole
dish.

Peel the apple and cut into small chunks. Place on a microwaveable plate and microwave on high for 3 minutes.

Add the apples to the yams in the casserole dish. Melt the butter in
a saucepan, then add the brown sugar, lemon juice, salt, and
cinnamon.

Pour the mixture over apple and yams in the casserole dish. Top
with brown sugar.

Cover dish with foil and bake for 35 to 45 minutes.

Once the sugar bubbles, it will be ready.

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 cup 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

Meatloaf
If are you planning to cut off extra calories through proper dieting, Golden Corral’s meatloaf should be on your new menu. This is a special kind of food that does not contain high amount of sugar, but is very vital because it contains a lot of proteins. The saturated fat in Golden Corral’s
meatloaf makes it suitable for people of all ages since it does not lead to any serious health complications.

1 ½ lbs meatloaf mix (ground veal, sausage, and beef)
½ cup ketchup
⅓ cup tomato juice
½ tsp salt
½ tsp pepper
⅛ tsp red pepper
2 eggs, beaten
¼ cup finely chopped onion
2 tsp yellow mustard
¼ cup finely chopped green pepper
¾ cup fresh bread crumbs (moisten 5¬6 pieces of bread,
squeeze water out of them, then crumble in bowl)

FOR THE TOPPING
¼ cup ketchup
½ tsp yellow mustard
2 tsp brown sugar

In a large bowl, combine the tomato juice, mustard, onions, beaten eggs, pepper, and breadcrumbs. Stir them until they form a thick mixture that resembles porridge.

When fully blended, add the meatloaf mix into the same bowl.

Cover a sizeable baking dish with aluminum foil. Then, place the meatloaf mixture on top and squeeze it to form a loaf shape.

Use another bowl to mix together the 3 ingredients for the topping. Stir well.

Pour the mixture over the meatloaf. Cover with aluminum foil and bake for 1 hour.

Remove from oven and allow to cool for 15 to 20 minutes.

Drain off juices, if any.

Macaroni and Cheese
This is an extremely easy dish to make, but it turns out tasting like it was a culinary craft that took hours. It’s hot, gooey, cheesy, and of course, delicious!

1 box Kraft Homestyle Macaroni and Cheese Dinner with Hearty 4 Cheese Sauce
½ cup of shredded sharp cheddar cheese

Preheat your oven to 425F.

Follow the directions provided on the Kraft box, except for the bread crumb topping.

Spoon mac and cheese into a casserole dish and top it with the shredded cheddar cheese and bread crumb topping.