Coltons Steak House Menu Recipes

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

STEAKHOUSE ROLLS

Steps:

• 1. Combine margarine and shortening with- sugar and beat until light
• 2. Add eggs slowly, blending well after each.
• 3. Dissolve yeast in lukewarm water until well blended. Make sure water is not too hot.
• 4. Sift together flour and salt
• 5. Add half the flour and half the mix to the sugar shortening mixture. Add the yeast
• 6. Add remainder of flour and milk making a soft dough.
• 7. Cover dough and let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
• 8. Place dough in a lightly greased bowl big enough to hold dough when double in size, turning once to grease the surface of the dough.
• 9. Cover and let rise in a warm place until double in size. 2 0r 3 hrs.
• 10. Roll dough over from 4 sides to knead lightly. Let rise again until double in size. Remove from bowl and on floured surface, shape into 12 rolls.
• 11. Brush each roll with melted butter or margarine. Let rise in a very warm place for about 25 or 30 minutes until double in size. Do not over rise.
• 12. Bake in a 350 degree oven for 12 to 15 minutes until both tops and bottoms are golden brown. Remove from oven and brush top and bottoms with melted butter or margarine.