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Outback Steakhouse Honey Wheat Bushman Bread

Dough:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
cornmeal for dusting
Coloring:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on "knead" and when the machine begins to mix the
dough, combine the food coloring with 1/4 cup of water and
drizzle it into the mixture as it combines. After the dough is
created let it rest to rise for an hour or so. Then remove it from
the pan and go to step #3. 2. If you are not using a bread
machine, combine the flours, cocoa, sugar, coffee and salt in
large bowl. Make a depression or "well" in the middle of the dry
mixture. Pour the warm water into this "well," then add the
butter, honey and yeast. Combine the food coloring drops with
1/4 cup of water and add that to the "well." Slowly mix the
ingredients with a spoon, drawing the dry ingredients into the
wet. When you can handle the dough, begin to combine it by
hand, kneading the dough thoroughly for at least ten minutes,
until it is very smooth and has a consistent color. Set the dough
into a covered bowl in a warm place for an hour, to allow it to
rise. 3. When the dough has risen to about double in size,
punch it down and divide it into 8 even portions (divide dough
in half, divide those halves in half, and then once more). Form
the portions into tubular shaped loaves about 8 inches long and
2 inches wide. Sprinkle the entire surface of the loaves with

cornmeal and place them on a cookie sheet, or two. Cover the


cookie sheet(s) with plastic wrap and let the dough rise once
more for another hour in a warm location. 4. Preheat the oven
to 350 degrees. Uncover the dough and bake it for 20-24
minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm with a sharp bread knife and
butter on the side. If you want whipped butter, like you get at
the restaurant, just use an electric mixer on high speed to whip
some butter until it's fluffy. Makes 8 small loaves. Tidbits It is
normal for this dough to be a bit tacky and to seem somewhat
thin. Just be sure to add plenty of flour to your hands and work
surface when working with the dough to prevent sticking. If
you are able to find caramel color, you can use that rather than
the food coloring formula described in the recipe. Just measure
1 tablespoon of caramel color into the dough mixture where the
recipe uses food coloring and water.
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
1. Combine all ingredients in a medium bowl. Use an electric
mixer to beat ingredients for about 1 minute. 2. Cover bowl and
chill for several hours so that flavors can develop.
Outback Steakhouse Ranch Salad Dressing
1 tsp Hidden Valley Ranch salad dressing mix buttermilk
recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 tsp coarse grind black pepper
1/8 tsp paprika
1/8 tsp garlic powder

Combine all ingredients in a medium bowl. Mix well.


Cover bowl and chill dressing for at least 30 minutes before
serving.
Outback' Caesar Dressing
Ingredients:
3 c Olive Oil 1.75 c liquid, pasteurized egg (or 6 large
pasteurized eggs) 1/3 c red wine vinegar 2.5 c freshly grated
parmesan cheese 1/4 c of fresh parsley 1/2 c of chopped garlic
2 tbs. of worcestershire sauce 2 tbs. of freshly squeezed lemon
juice Salt, pepper, dry mustard & anchovies filets to taste
Preparation: Combine all ingredients in a blender. Blend on low
for 20 seconds to incorporate oil. Blend on high for 20 more
seconds to mix thoroughly. Place in covered container, and
refrigerate for use on your next Caesar Salad
Outback Steakhouse Bleu Cheese Dressing
1 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon
crumbled bleu cheese 1/8 teaspoon coarse ground black
pepper 1/8 teaspoon onion powder 1/8 teaspoon garlic powder
1. Mix all ingredients together by hand in a small bowl until
smooth. 2. Cover and chill for 30 minutes before serving.
Outback Steakhouse Tiger Dill Sauce
Ingredients:
2/3 C. Sour Cream 1/4 C. Mayonnaise 3 tsp. Prepared
Horseradish 3/4 tsp. Sugar 1/4 tsp Dill Weed
Preparation: Blend all together and serve with any beef dish.
This is better if let to set overnight.
Outback Steakhouse Style Dipping Sauce I
Ingredients: 2 C Mayonnaise 2 C Sour cream 1/2 C. Tomato
chili sauce 1/2 tsp. Cayenne pepper
Preparation: Combine and mix well.

Outback Steakhouse Alice Springs Chicken


Ingredients:
4 Chicken Breast 1/2" thick(maybe frozen) Honey Mustard 6
Pieces of Bacon Sliced in Half and Fried Crisp 1/2 tsp
McCormick Season All 1 C. Sliced Mushrooms (Canned or In
Jar) drained 3 C. Shredded Colby/Monterey Jack Cheese Parsley
for Garnish
Preparation: Rub chicken breast with Seasonal All and set aside
to marinated for 1 hr. While the breast is marinating fry bacon
crisp and drain. Shred cheese and set aside. Gather all other
items together and make ready for the preparation. Take
chicken from marinate and saut on medium heat in pan with
just enough oil to prevent sticking. Cook on both sides until a
slight golden color and cooked in the middle but not dry.
Remove from pan. Spread chicken breast with honey mustard,
cover with a layer of mushrooms, three slices of bacon and then
sprinkle with shredded Colby/jack cheese, chicken should be
covered with shredded cheese. Pop in heated oven at 350
degree's or a micro just until the cheese melts. Sprinkle with
parsley and extra honey mustard may be served on the side.
Honey Mustard
1/2 C. Prepared Salad Mustard 1/4 C. Honey 1/4 C. Light Corn
Syrup 1/4 C. Mayonnaise
Blend all together until completely until smooth and free from
lumps. The corn syrup may be adjusted depended on how sharp
the mustard might be or to your taste.
Outback Steakhouse Queensland Chicken and Shrimp
Ingredients:
1/2 C. milk 2 Tbs. butter 1/2 pint cream 1/4 tsp poultry
seasoning 1/8 - tsp cayenne (adjust to taste) 1/8 tsp white
pepper 1/8 tsp onion powder 1/2 C. white wine 1 Tbsp garlic
powder 1 lb. linguine 4 chicken breasts 8 oz shrimp 1 Tbsp
olive oil

Preparation: Mortar spices well. Put cream and milk in pan


with butter and 1/2 spice mixture. Thicken and reduce, and set
aside. Cook linguine to the al dente stage. Saut chicken
breasts with wine and remaining spices until done. Remove and
set aside. Saut shrimp in pan, adding wine if necessary. Serve
each breast on a bed of linguine with shrimp. Cover with sauce.
Outback Steakhouse Aussie Fries
Ingredients: 1 - 2 lb. bag of Frozen French Fries 1 C. shredded
Colby Jack cheese (An excellent suggestion is to use the cheese
that is labeled as "Taco Cheese", cheese for Tacos.) 6 pieces of
Bacon, cooked
Preparation: 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.
Outback Steakhouse Bloomin Onion
Ingredients:
1/3 C. Cornstarch 1 1/2 C. Flour 2 tsp. Garlic -- minced 2 tsp.
Paprika 1 tsp. Salt 2 tsp. Pepper 24 oz. Beer 4 Vidalia or
Texas Sweet Onion
Please note that the 24 oz. of beer seems to be too much. That
is the recipe as originally given to me. If you use that quantity
it will be too much beer. Start with 1 cup of beer, and add until
you get the batter to the consistency that you desire.
Seasoned Flour
2 C. Flour 4 tsp. Paprika 2 tsp. Garlic powder 1/2 tsp. Pepper
1/2 Cayenne pepper

Combine and mix well. 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. You may want to separate the onion
petals slightly, do not do this too much, you will destroy the
onion. Dip onion in seasoned flour removes excess by shaking.
Separate petals to coat thoroughly with batter. Dip in batter.
Dip in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 1 1/2 min. 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, Or
Remoulade Sauce .
OUTBACK REMOULADE SAUCE
Here is a recipe for the sauce that goes with the bloomin'
onion:
1/2 cup mayonnaise 2 teaspoons ketchup 2 tablespoons
cream-style horseradish 1/4 teaspoon paprika 1/4 teaspoon
salt 1/8 teaspoon dried oregano dash of black pepper dash of
cayenne pepper
Hope this helps you out.
Outback Steakhouse Mac A Roo N' Cheese
Ingredients:
12 oz. Package of Medium Size Rigatoni Pasta 1/2 LB Store
Brand Processed Cheese Food (cubed) 3 Tbsp. Butter 2 Tbsp.
Flour 1/4 tsp. Salt 1/8 tsp. Paprika 1 1/2 C. Milk
Preparation: Prepare Rigatoni using package instructions.
Drain and set aside. In a large saucepan on medium heat melt
butter and add flour, stirring constantly. Mixture should
thicken. When flour thickens add milk, salt, paprika, and
cheese cubes. Stirring constantly until the sauce thickens but
yet is smooth. The cheese sauce should resemble an extra thick
cream. If mixture is to thick a little more milk may be added.
Pour the drained pasta in the sauce and gently stir well. When

pasta is completely coated with sauce mixed well the Mac A Roo
is ready to serve.
Outback Steakhouse Marinade
Ingredients: 1 C. Scottish Ale 2 tsp. Brown Sugar 1/2 tsp.
Seasoned Salt 1/4 tsp. Ground Black Pepper 1/4 tsp. MSG
Preparation: Place your favorite cut of steak in a shallow pan
and pour ale on steak and marinate for 1 hour in refrigerator.
Remove steak from ale and mix dry ingredients together and
rub steak on both sides. Let marinate with dry ingredients for
1/2 hour. Preheat a skillet or grill to med high heat add
vegetable spray or vegetable oil and braise to perfection.. This
can be made at home ! My personal preference is to braze the
steak in butter, not the vegetable oil. We really liked the use of
Ale NOT BEER for the marinade. These amounts will handle 1
1/2 lb. of beef nicely
Outback Steakhouse Sauted Shrooms
Ingredients:
1 (10.5 oz) Can Beef Broth 1/2 C. Diced Onions 2 (8 oz Cans or
Jars) of Small Whole Mushrooms (Plus the Juice of One) 1/3 C.
Burgundy Wine Preparation: Place the beef broth in a saucepan
and simmer the onion for 15 minutes. Add the mushrooms and
wine and simmer for another 15 minutes and serve.
They are great served along side steak!
Outback Steakhouse Walkabout Soup
Ingredients:
2 C. Thinly Sliced Yellow Sweet Onions 2 Tbs. Butter 1 Can
Chicken Broth 14.5 oz -15oz 1/4 tsp. Salt 1/4 tsp. Fresh Ground
Pepper 2 Chicken Bouillon Cubes 1/4 C. Diced Velveeta Cubes
(compressed in measuring cup) 1 1/2 - 1 3/4 C. White Sauce
(Below) Shredded Cheddar Cheese for Garnish
Preparation: In 2-quart saucepan place 3 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. White sauce will be thick because it has been remove
from the heat. Simmer on medium low heat until the cheese is
melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 min.
to 45 min. Serve with a garnish of shredded cheddar cheese,
and a couple of slices of warm dark Russian Bread.
Thick White Sauce
3 Tbsp. Butter 3 Tbsp. Flour 1/4 tsp. Salt 1 1/2 C. Whole Milk
In a saucepan melt butter and add flour, cook on medium heat
until the flour turns thick and comes away from the side of the
pan. Pour milk in flour a little at a time and stir , add salt.
Mixture should thicken and become like thick pudding. stir
constantly do not to let mixture lump, set aside off from heat
until ready to use for the soup
CREAMY ONION SOUP
In top of double boiler over gently simmering water combine: 1
(10 oz.) can creamy onion soup, 1 (10 oz.) can cream of
chicken soup, 1 (10 oz.) can cream of celery soup 1 (10 oz.)
can chicken broth. When piping hot stir in 1/2 c. well shredded
Mozza, 1/4 c. shredded Colby 1/4 c. shredded Provolone.
Serve in ovenproof bowls, placing soup under broiler briefly to
lightly brown the top. Because it is a very thick, slick, smooth
onion soup, it's not easily imitated with pantry shelf products,
but it comes close. If you want a more authentic version, use
the addition of 3 T. cornstarch combined with that 10 ounce
can clear chicken broth, in the blender till smooth, BEFORE
stirring it into the other canned creamed soup mixture. then
you can cut back on the cheese, using only half as much.
Leftover soup does not keep well nor does it freeze well. In the
refrigerator, covered, I try to use it within 2 or 3 days. (6
servings)
Outbacks Jacket Potatoes Replica 4 large potatoes margarine
salt
Wash large potatoes and dry well. Melt some margarine (not
butter). Make sure the margarine is not completely a liquid.

Rub the margarine on potatoes and salt the outside well. Place
on a cookie sheet and bake at 350 F for 45 minutes
Outback-style steak
1 USDA choice 12-ounce center-cut sirloin olive oil 1 envelope
Taco Seasoning mix 1 envelope Good Seasonings Italian
Dressing Mix 1 can Coca Cola This popular recipe circulating
around the Web suggests to mix together the seasoning
mixtures. Pierce steaks in several places with a fork. Rub in
olive oil and dust in seasoning mixture. Then pour 1 can of
Coca Cola around steaks in a deep plastic or glass container
and seal with plastic wrap. Refrigerate for 24 hours. Drain, sear
both sides of steak on a hot grill and cook until well charred on
the outside
Outback's Coconut Shrimp Appetizer
1 cup flat beer 1 cup self-rising flour 2 cups sweetened
coconut flakes (7 ounces) 2 tablespoons sugar 1/2 teaspoon
salt 12 jumbo shrimp oil for frying paprika MARMALADE
DIPPING SAUCE: 1/2 cup orange marmalade 2 teaspoons
stone ground mustard 1 teaspoon prepared horseradish dash
salt
For the batter, use an electric mixer to combine the beer, flour,
1/2 cup coconut flakes, sugar and salt in a medium-sized bowl.
Mix well, then cover and refrigerate at least 1 hour. Prepare
your marmalade sauce by combining all ingredients in a small
bowl. Cover and refrigerate this for at least 1 hour as well.
Prepare the shrimp by defining and peeling off the shell back to
the tail. Leave the last segment of the shell plus the tail fins as
a handle. When the batter is ready, preheat oil in a deep pot or
deep fryer to about 350 degrees. Use enough oil to completely
cover the shrimp. Pour the remainder of the coconut into a
shallow bowl. Be sure the shrimp are dry before battering.
sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating generously.
Drop the batter shrimp into the coconut and roll it around so
that it is well coated. Fry four shrimp at a time for 2 to 3
minutes or until the shrimp become golden brown. You may
have to flip the shrimp over halfway through cooking time.
Drain on paper towels briefly before serving with marmalade
sauce on the side. Serves 2.

.
OUTBACK STEAKHOUSE KOOKABURRA WINGS
1/4 C. butter 1/3 C. Crystal Louisiana Hot Sauce 1 to 1 1/2 tsp.
taco seasoning (I use Old El Paso) 1 to 1 1/2 tsp. Good Seasons
Italian Salad Dressing Mix Oil for frying 20 wings
Heat butter, sauce, and seasons over medium heat until all
flavors are well blended. Fry wings for 10 minutes or until done.
Toss wings and sauce together while wings are still hot. You
can make them hotter by adding more hot sauce, and I've even
added crushed red pepper to the sauce to get them REALLY
HOT.
OUTBACK STEAK SEASONING
1 pkg. taco seasoning mix 1 pkg. Italian dressing mix 1 can
cola Mix the mixes together. Sprinkle generously on steaks and
rub in. Pour cola over steaks. Marinate for a while, then grill.
OUTBACK STEAKHOUSE STEAK SEASONING
2 tsp. salt 1 tsp. paprika 1/2 tsp. ground black pepper 1/4 tsp.
onion powder 1/4 tsp. garlic powder 1/4 tsp. cayenne pepper
Dash of coriander Dash of turmeric
Mix all ingredients together in a small bowl. To prepare steaks
with this seasoning: Preheat a flat grill or large frying pan over
medium/high heat. Sprinkle some of the seasoning blend over
both sides of each cut of beef. Grill the steaks on each side to
your desired level of doneness. Be sure to use tongs to sear all
the edges of each steak to a rich brown color. NOTES: For a
gourmet variation, add couple tablespoons of red wine to the
pan on high heat after removing the steak. Stir the wine around
to remove the browned reside from the pan (deglaze it), and
when the sauce has reduced by a third or so, pour it over your
steak -- flavor bonanza! Makes about 4 teaspoons of seasoning.
Outback Steakhouse Coral Reef 'Rita
1 1/2 ounces Margaritaville gold tequila (1 shot) 3/4 ounce
Triple Sec (1/2 shot) 1/3 cup sweet and sour mix 1/3 cup
cranberry juice 3/4 ounce Grand Marnier (1/2 shot) wedge of
lime

Optional margarita salt (for rim of glass) 1. If you want salt on


the rim of your glass, moisten the rim of a 16-ounce mug (or
glass) and dip it in margarita salt. 2. To make the drink, fill the
glass with ice. 3. Add a shot of tequila, a half shot of Triple Sec,
then some sweet and sour mix and cranberry juice (in equal
amounts -- about 1/3 cup each should do it) to within a halfinch of the top of the glass. Stir. 4. Splash a half shot of Grand
Marnier over the top of the drink. 5. Add a wedge of lime and
serve with a straw.