Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

Search

Loading...

Homemade Salad Dressings


Thousand Island Dressing:
1 cup light mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1/4 cup sweet pickle relish
2 green onions, finely diced
1 tablespoon sugar
water, to thin if needed
salt and pepper to taste

Place mayonnaise in a bowl and whisk until smooth. Whisk in the chili sauce, ketchup, pickle relish, green onion, and sugar. If needed add water to get dressing to the desired consistency. I like mine on the thick side. Add salt and pepper if desired and allow to refrigerate covered for at least 1 hour to let the flavors develop.


Ranch Dressing:
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1 dash garlic, minced

Mix all ingredients well then refrigerate.


Italian Dressing:
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoons Romano cheese, grated
2 tablespoons dry pectin
2 tbsp eggs or egg substitute, beaten
1 1/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon garlic, minced
1/2 teaspoon dried parsley flakes
1 pinch dried oregano
1 pinch red pepper flakes, crushed



Blue Cheese Dressing:
1  pkg (4oz) crumbled blue cheese
1  pkg (3oz) cream cheese - or whipped
1/2  cup mayonnaise
1/3  cup light cream

Combine ingredients - reserve 1/3 of the blue cheese. Beat with hand mixer till well blended.
Stir in remaining blue cheese crumbles. Refrigerate at least 1 hour before serving.







No comments:

Post a Comment