Longhorn Steakhouse Carry Out Menu Recipes

LONGHORN STEAKHOUSE BREAD

Steps:

• Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
• Mix in butter and honey.
• Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
• Add remaining flour until your dough is no longer sticky.
• Knead in the mixed grains.
• Knead for about 10 minutes until elastic and smooth.
• Set dough in a warm spot for about about 60-90 minutes.
• Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
• Roll up tightly starting at the wide side and pinch the seam.
• Let dough rise until doubled
• Preheat oven to 375 degrees.
• Make 3-4 slits in the top of each loaf of bread.
• Bake for 25-35 minutes.
• Remove bread and brush each loaf with egg white + water mixture.
• Place back in the oven and bake for about 10-15 minutes.

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.