Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Pagoda Fried Rice

PAGODA FRIED RICE
Golden Corral Copycat Recipe

Makes about 12 Cups

2 tablespoons sesame oil
2 teaspoons minced fresh ginger
1 cup diced onions
1 cup shredded carrots
1 cup frozen green peas, thawed
1 cup frozen whole kernel corn, thawed
2 tablespoons sugar
1 teaspoon ground black pepper
8 cups cooked white rice
2/3 cup soy sauce

Pour sesame oil into a wok skillet. Add ginger and stir.  Add prepped onions, carrots, peas, corn, sugar, and black pepper (1 quart of mixture).  Add cooked rice. Stir and cook for 1 minute.  Pour soy sauce over rice and stir. Cook for 1 minute. Place Fried Rice in serving wok and serve on buffet.

Macaroni Salad



MACARONI SALAD
Golden Corral Copycat Recipe

1 1/2 quarts macaroni pipette, cooked and cooled
1 cup diced (1/4-inch) celery
1 cup diced (1/4-inch) onions
1 cup relish, refrigerated
1 cup shredded carrots
1 teaspoon Montreal Steak Seasoning

Dressing
2 cups mayonnaise, refrigerated

Place cooked, cooled macaroni pipette in a half-size, 2 1/2-inches deep stainless steel pan. Place diced celery on top of macaroni. Place diced onions on top of celery. Place relish on top of onions. Place shredded carrots on top of relish. Place steak seasoning on top of relish. Do not mix. Cover filled pan and refrigerate until needed for just-in-time mixing and serving on cold buffet.

To Serve: Remove unmixed, prepped salad ingredients from refrigeration. Transfer contents of half-size pan to stainless steel mixing bowl. Add refrigerated mayonnaise to the bowl of prepped ingredients. Stir gently to mix ingredients and to coat them with mayonnaise. Transfer to the appropriate serving container and display immediately on the cold buffet



Wing Fest



Introducing all you can eat wings at Golden Corral every night of the week!

If you like paying by the wing, you have tons of options. If you want all-you-can-eat wings for one low price, it's only at Golden Corral!

Dig into endless Buffalo Wings … Amazing Spicy Garlic Wings … Tennessee Barbecue Wings Teriyaki Honey Wings … and Boneless wings, too! Don’t forget about the celery and carrots and blue cheese and ranch! There’s a flavor for every palate that will make the whole family happy!

Macaroni and Cheese




MACARONI and CHEESE
Golden Corral

1 (12.6 oz.) package Kraft Homestyle Macaroni & Cheese Dinner Hearty Four Cheese Sauce
1/2 cup shredded sharp cheddar cheese

Preheat oven to 425 degrees. Prepare the dinner as directed on package except do not top with bread crumb topping. Spoon into a casserole dish; top with shredded cheese and crumb topping. Bake 5 minutes or until shredded cheese is melted.

Notes:  The macaroni and cheese at Golden Corral doesn't have the bread crumb topping but since you are making it at home you have the option to make a better tasting dish.

Beef Ribeye Roast




BEEF RIB ROAST
Golden Corral

Serves 15

1 (5 lb.) beef ribeye roast
2 teaspoons whole black peppercorns, cracked
4 teaspoons  fresh thyme leaves, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon sugar
1 tablespoon  butter
1 sweet onion, very thinly sliced
1 (8 oz.) package sliced fresh mushrooms
1 tablespoon flour
1 cup beef broth
1 tablespoon Grey Poupon dijon mustard

Preheat oven to 350 degrees. Place meat, fat side up, in roasting pan. Press peppercorns and 2 teaspoons thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135 degrees. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.)

Horseradish Sauce: Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.

Remove meat from oven. Cover meat with foil; let stand 15 to 20 min. or until medium-rare doneness (145 degrees). Slice the meat and serve with sauces.

Gravy: Melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.

Texas Toast



TEXAS TOAST
Golden Corral Copycat Recipe

Serves 2


2 tablespoons butter, softened
4 slices French bread (1 inch thick)
1/4 to 1/2 teaspoon garlic powder
1 cup (4 ounces) shredded mozzarella cheese
chopped green onions or parsley, optional


Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet.
Bake at 400 degrees for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.