Outback Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

Outback Steakhouse Caesar Salad Dressing

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine

Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. Cover bowl and chill for several hours so that flavors can develop.
Makes approximately 2 cups.

[Julie]

Outback Steakhouse's Honey Mustard Dressing
Serves : 12

1 1/2 cups mayonnaise - not Miracle Whip®<br>1/4 cup Grey Poupon®<br>1/2 cup honey


Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best.

[Julie]

Outback Steakhouse's Marinaded Steak
Serves : 2

1 Lb. steak
1 cup ale
2 tsp. brown sugar
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. monosodium glutamate

Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refregerator. Remove steak from ale. Combine dry ingredients and rub steak with mixture on both sides. Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to medium high heat. Add vegetable spray or vegetable oil to skillet if using one and braize to perfection.

[k75h]

Outback Steakhouse Bloomin' Onion

4 Vidalia or Texas Sweet Onions

Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 oz. beer

Seasoned Flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep−fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with
circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper

Combine all ingredients and chill in the refrigerator for at least 2 hours.

[k75h]

Outback Steakhouse Walkabout Soup

2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14− to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a
measuring cup)
1 1/2 cups white sauce, (recipe follows)
Shredded Cheddar cheese, for garnish

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes,
salt, pepper and stir until completely heated through. Add white sauce and Velveeta cheese. The white sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for an additional 30 minutes.
Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread.

Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/2 cups whole milk

In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan.
Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.

[Julie]

Outback Steakhouse's Bread
Serves : 10-16

3 packets dry yeast
1/2 cup warm water
1 cup warm water
1 Tbls. sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or until bubbly. Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in large bowl. Beat until smooth. Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky. Knead dough for 4 minutes. Allow dough to rise, in greased covered bowl, until doubled in size. Punch dough down. Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet. Allow dough to rise, in warm place, until doubled in size. Bake loaves in 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped with on.

NOTES : Bread can be frozen for later use.

[Julie]

Outback Steakhouse's Creamy Onion Soup
Serves : 6-8

1 1/4 cup chicken broth
3 Tbls. cornstarch
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese

In blender, combine broth and cornstarch. In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well. When heated through, stir in cheese and heat until melted. Pour into oven proof bowls. Broil in oven until tops are lightly browned.

NOTES : Use soup within 3 days. Do not freeze.

[Julie]

Outback Steakhouse® Cinnamon Oblivion

Candied Pecans
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans

Cinnamon Croutons
2 cups cubed Bushman Bread
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon

Cinnamon Apples
1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar

4 cups vanilla ice cream
1/2 cup caramel topping (Smucker's is good)
1 1/2 cups whipped cream
4 fresh strawberries

For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved.

Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure that all pecans are well-coated.

Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts.

For the croutons, preheat the oven to 300 degrees. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time.

Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and sauté until the bread is well-coated with butter. Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar. Remove croutons from the heat and pour them onto a plate to cool.

Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don't stir hard enough to break up the apples. Microwave the apple for 1 to 2 minutes or until hot.

To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.

Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate.

Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.

Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.

Spread a generous portion of whipped cream onto the top of each scoop of ice cream.

Top off each dish with a fresh strawberry.

Note: Roll a scoop of creamy vanilla ice cream in the candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone of one of Outback's most popular menu items. For the croutons, it's best to use the Bushman Bread clone. But if you're not up for bread making, try a sweet bread, like Hawaiian Sweet Bread or Pillsbury Honey White Bread.

[Julie]

Outback Steakhouse Aussie Fries

1 lb. bag of Frozen French Fries -- (1 to 2)
1cup shredded Colby Jack cheese
6 pieces Bacon -- cooked
24 Fl. Oz. Peanut Oil (can be reused later -- store in refrigerator)


Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a french fry in there it will cook immediately. If the french fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all french fries are done cooking, and drained place them onto a platter. Salt the french fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Dipping Sauce: 1/2 C. Sour Cream 1 Tbsp. Prepared Horseraddish dash Cayenne Pepper dash Salt dash black pepper Combine all ingredients and mix well.