Golden Corral Recipes (2024)

1/4 cup butter
1 1/2 ounces unsweetened chocolate
1 1/2 cups sugar
1 tablespoon flour
pinch of salt
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 unbaked 9" pastry shell

- Melt butter with chocolate.
- In a mixing bowl, combine chocolate and butter mixture with sugar, flour, salt, milk, eggs, and vanilla; beat with electric mixer for 5-6 minutes.
- Pour filling into prepared pastry shell; bake at 350° for 35-45 minutes, until set.
- Cool on wire rack for at least 30 minutes.

1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg -- lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine -- for brushing rolls

- Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.
- Add sugar, 1/4 cup butter or margarine and salt to hot milk. Stir until the sugar dissolves and butter or margarine is melted.
- Cool mixture to 105-115 degrees.
- Add milk mixture to yeast, then beat in egg.
- Beat in 4 cups of flour, 1 cup at a time, to form a soft dough.
- Use some of the remaining 1/2 cup of flour to dust a pastry cloth.
- Knead dough lightly for 5 minutes, working in the remaining flour (use it for flouring pastry cloth and hands).
- Place dough in a warm buttered bowl; turn greased side up.
- Cover and let rise in a warm place until doubled in bulk, about 60-90 minutes.
- Punch dough down and knead 4-5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and pastry cloth, otherwise rolls will not be as feathery light as they should be.
- Pinch off small chunks of dough and shape into round rolls about 1 1/2-1 3/4 inches in diameter.
- Place in neat rows, a bit apart, in a well-buttered large pan.
-Cover rolls and let rise in a warm place until doubled in bulk, 30-40 minutes.
-Brush tops of rolls with melted butter or margarine; bake in a 375° oven for 18- 20 minutes.
- Serve warm with plenty of butter. Makes 24 rolls

1 (14 oz.) sweetened condensed milk
1 1/2 cold milk or water
1 (4oz.) size package of instant vanilla pudding
2 cups Cool Whip, thawed
1 box of vanilla wafers
3 bananas, sliced

- Mix sweetened condensed milk with cold milk.
- Add pudding mix, beat well.
- Chill in refrigerator for 5 minutes.
- Fold in thawed cool whip.
- Spoon 1 cup of pudding in bottom of serving dish.
- Top 1/3 of each, bananas, wafers, and pudding, repeat layering twice, ending with pudding, top with wafers.
- Chill thoroughly and keep in refrigerator.

2 pounds lean ground beef
1 medium onion, finely chopped½ to 1 teaspoon garlic powder, or to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon ground cloves
¾ teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
½ cup panko bread crumbs
1/3 cup grated Parmesan cheese
2 eggs
½ to 2/3 cup milk
1-1/2 tablespoons olive or vegetable oil
½ cup tomato juice or tomato sauce (Do not use ketchup)

- Preheat oven to 350°.
- Combine ground beef, onion, garlic, oregano, thyme, basil, cloves, salt, pepper, bread crumbs and Parmesan cheese in a large mixing bowl.
- In a small bowl, beat eggs with milk.
- Add to meat mixture along with oil and tomato juice; mix well with hands.
- Form into loaf shape and put into a 9x5-inch loaf pan or a parchment-lined baking pan.
- Bake at 350 degrees for 1 hour.
- Remove and drain well; serve with brown gravy if desired. Makes 8 servings.

3 cups French bread, cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)
***White Sauce***
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon flour
1 dash salt

- Scald milk and butter together; remove and set aside.
- Beat eggs, add brown sugar and cinnamon.
- When milk is cool enough, add egg mixture - make sure that egg mixture does not curdle.
- Add bread cubes and stir carefully, do not beat.
- Place in a well-oiled pan. Place in an oven at 350°F for 40 minutes. Set aside when done.
- White sauce: Mix all ingredient together. Bring to a boil for 3-4 minutes, stir constantly.
- Set aside for 5 minutes and pour about half mixture on warm bread pudding and place remainder of sauce in a serving bowl for extras. Best served warm, but great at room temperature. Makes 8 servings.

1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp Garlic powder
1 tsp Powdered ginger
2 tbsp Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbsp White wine

-Mix all the marinade ingredients; pour over chicken pieces in a bowl.
- Cover and refrigerate. Stir often for several hours (best overnight).
- Bake chicken at 350° for one hour in a single layer, basting every 10 minutes.
- Remove chicken.
- Scrape pan juices with all the brown bits into a frying pan.
- Heat, add 2 tbsp white wine.
- Stir and add chicken.
- Cook for a minute and serve.