Black Angus Copycat Recipes
BLACK ANGUS POTATOES AU GRATIN
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.
Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1
STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING
Make and share this Stuart Anderson's Black Angus Cucumber Dressing recipe from Food.com.
Provided by Punky Julster
Categories Salad Dressings
Time 8h15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a mixer on low speed for 10 minutes.
- Pour into a container, cover and refrigerate 8 hours or overnight.
BLACK ANGUS TERIYAKI GLAZE AND DIPPING SAUCE
This recipe comes from a copycat recipe site. I havn't made it yet so I don't know if it good or not. Wanted to add to my cookbooks for safe keeping. Update: Made, and it is so good, just like the restaurant sauce. I made a double batch and keep in the fridge so anytime I want to just pull out a steak or chicken breast I have it ready to go. Next time I make this I won't add the sesame seeds to the sauce but just sprinkle on individual steaks. Since I made a double batch and only used as needed, the seeds got soggy, but it "did" keep very well in the fridge.
Provided by Anne1673
Categories Sauces
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat first 8 ingredients (soy through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes depending on thickness of sauce desired.
- * I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce. If you are using all the sauce immediately go ahead and follow original directions. I made a double batch since I wanted to keep this on hand in the fridge.
Nutrition Facts : Calories 651.8, Fat 17.3, SaturatedFat 2.5, Sodium 6086.7, Carbohydrate 117, Fiber 2.3, Sugar 102.6, Protein 13.1
BLACK ANGUS CHEESY GARLIC BREAD
Make and share this Black Angus Cheesy Garlic Bread recipe from Food.com.
Provided by JustaQT
Categories Breads
Time 15m
Yield 1 Loaf (French bread), 20 serving(s)
Number Of Ingredients 7
Steps:
- Split French bread loaf into halves horizontally.
- Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well.
- Spread the cut side of bread halves with spread.
- Bake at 350 degrees for 7 minutes, and place under broiler about 3 minutes longer.
- Cut into slices& serve.
STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP
This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure!
Provided by Kater
Categories Potato
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter on medium heat.
- Add onion and saute for 2 minutes, being careful not to brown the onions.
- Sprinkle flour over the onions and cook about 5 minutes, stirring often.
- Gradually add chicken broth.
- Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
- Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
- Stir in half& half; heat through.
- Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.
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