CopyKat Recipes » Houstons

Houston’s Spicy Caesar Dressing – you can make a spicy Caesar dressing at home, easily with our recipe.

Stephanie — Tue, 12 May 2009 00:26:22 +0000

Another one of their famous Dressings ! If you are concerned about the raw egg yolk, please omit this from the recipe. This dressing is special because it has a little kick to it, the Thai Chili paste, coriander and cumin add a spicy depth to this without it being too hot to enjoy.

1 Egg Yolk
1 Tbsp. Minced Garlic
2 tsp. Dijon mustard
2 Anchovy fillets, minced
1 1/2 tsp. Coarsely ground black pepper
1/4 tsp. salt
1/2 tsp. each: ground coriander & cumin
1 tsp. Worcestershire sauce
2 tsp. Cold water
1/2 C. each: extra-virgin olive oil & canola oil
1 1/2 Tbsp. Sambal chili paste (Thai Chili Paste)
Juice of 1/2 each: lemon & lime
3 Tbsp. Freshly grated Parmesan cheese

Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon & limejuices, and Parmesan; process until smooth.

Houston’s Cole Slaw – this is a delicious way to make cole slaw.

Stephanie — Sun, 29 Mar 2009 21:53:11 +0000

Houston’s is known for their high quality and great tasting meals. This cole slaw is made from chopped cabbage, green onion tops, honey mustard and more to make this tatse extra special.

5 C. Chopped Cabbage about 1/4″x1/4″ (not shredded)
1 C. Chopped Parsley Tops (medium – small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt

Blend and stir first three ingredients add salt and stir well, set aside.

Cole Slaw Dressing

1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar

Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day. We find this a very gentle and fresh tasting cole slaw. This slaw enhances your main course and does not over power it.

Houston’s Artichoke Spinach Dip – Revised

Stephanie — Sun, 29 Mar 2009 14:57:53 +0000

This was our second take at this one. We hope you enjoy this version. We feel it is closer to the original, than our first recipe.

1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream

In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 – 25 minutes at 350 degrees.
Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

Houston’s Baked Potato Soup

Stephanie — Sun, 29 Mar 2009 14:35:00 +0000

This is a really tasty version of this famous soup. The fennel really adds a nice flavor.

5 Medium Russet Potatoes
3 C. Whole Milk
1/2 C Half and Half
1/2 C. Sour Cream
1 C. Shredded Cheddar Cheese
1 1/2 tsp. Chives
1/2 tsp. Salt or to taste
1/4 tsp. Fresh Ground Pepper or more to taste
2 1/2 Tbsp. Butter
1/4 tsp. Celery Salt
1 Green Onion Diced
5 Strips of Bacon Diced and Fried Crispy-drain
1 1/4 tsp. Fennel Seeds

Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in mixture.

When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor. Potatoes should measure out to 1 1/2 – 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 Tbs. shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 – 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 – 20 minutes.

When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

Houston’s Canadian Cheese Soup

Stephanie — Sun, 29 Mar 2009 14:30:23 +0000

Houston’s features freshly made soups everyday! Cheese soup is a creamy and rich soup, this goes so well with a piece of crusty garlic bread.

1/2 C. Butter
1 C. Carrots 1/8 inch cubes
1/4 C. Flour
1 C. Onions
1/2 C. Celery 1/8 inch cubes
2 Tbsp. Flour
3 C. Chicken Broth
3 C. Half and Half
2 lbs. Velveeta
1 Tbsp. Fresh Parsley

Melt butter in a Dutch oven. Add the carrots, onions and celery all at once. And saute until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base is formed. Add half and half being careful not to let boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos if desired.

Houston’s Honey Mustard

Stephanie — Fri, 27 Mar 2009 13:25:22 +0000

Houston’s is known for their delicious food, their honey mustard is one of their most requested recipes. We hope you will make this at home. You can make this anytime and easily with ingredients in your kitchen. Best of all this stays fresh for about a week in the refrigerator. So make plenty! If Houston’s is in the name, you can’t go wrong. This is a recipe by a fellow viewer.

1 C. olive oil
1/4 C. cider vinegar
1 1/8 C. honey
6 oz. Dijon mustard
dash garlic salt
3/4 C. mayonnaise

Combine all ingredients and mix well. Allow to sit for at least 4 hours. This will keep for a couple of weeks. You can use this as a vegetable dip, sandwich spread, or a dip for chicken nuggets.

Houston’s Walnut Apple Cobbler – no one makes food like Houston’s.

Stephanie — Sat, 07 Feb 2009 03:16:42 +0000

When I tried this one, I knew we had to do this. This is wonderful! This is really best when served warm. This is a most delicious Apple Cobbler, we combine many different layers of apple flavor to make it taste just right.

1 20 oz. Can Sliced Apples
Divide into:
1 1/2 C. Apple Juice from the can of apples
1 C. Apples Drained
2 C. English Walnuts (coarsely chopped)
1 Tbsp. + 2 tsp. Cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Salt
3 Tbsp. Melted Butter
1/4 C. White Corn Syrup
1 C. Brown Sugar
In Mixing bowl add all above ingredients and stir well. If you do not have enough apple juice from can of apples add a little water to make up the difference. Set aside.

Cookie Topping for Cobbler

1/2 C. Flour
1/4 tsp. Baking Powder
1 Stick of Butter (chilled)
1/2 C. Brown Sugar
1 Egg Yolk
1/4 tsp. Vanilla
1/4 tsp. Salt

This is easy to blend in a food processor. Cut butter into four pieces and place in processor, add sugar, vanilla, and egg. Process until blended. Add flour, baking powder, and salt, blend dry ingredients until all is mixed well. Should form a ball very quickly. Remove from processor and place between waxed paper and chill just long enough so dough may be rolled out with out sticking to wax paper.

Spray baking pan with a oil spray and pour walnut mixture in a 8″x11.5″x2″ baking dish and cover with rolled out cookie dough topping. Bake at 375 degrees 20 – 24 minutes, top should be golden brown.

Walnut cobbler should be served hot with crust side down with a generous serving of your favorite vanilla ice cream on top.

Please note you divide the can of apples into the apples and the juice. You will have some apples left over. You also may need to add some more apple juice to this.

Houston’s Artichoke Dip

Stephanie — Tue, 03 Feb 2009 02:59:06 +0000

Houston’s is known for great quality and fantastic taste. Their artichoke dip is no exception.

1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with Picante sauce and sour cream.

Houston’s Southwest Caesar Salad

Stephanie — Tue, 03 Feb 2009 02:04:24 +0000

Houston’s is known for high quality and tasty salads. This one contains black beans, corn, lettuce, cheese, with a spicy Caesar dressing.

If concerned about using raw egg yolk in the dressing because the risk of salmonella poisoning, use egg substitute, or omit egg from recipe.

2 Heads romaine lettuce, washed & torn into 1 1/2 x 1 inch pieces
1 1/2 C. Spicy Caesar Dressing (recipe follows)
3/4 C. each: cooked black beans & roasted corn kernels
1/2 C. each: pumpkin seeds from a Mexican squash cotija cheese (Mexican white cheese) or other Queso fresco
Julienne multicolored tortilla chips, baked or fried (for garnish)

Spin or pat dry & place in large salad bowl. Add dressing & toss lightly. Add beans & corn; toss again. Divide mixture among 4 chilled plates. Sprinkle with pumpkin seeds & cheese. Garnish with tortilla chips.

Spicy Caesar Dressing