Recipes - CopyCat Recipes
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26. 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
Coloring:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
Cornmeal for dusting
1. If using a breadmachine, 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 themachine 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 drymixture. 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 oncemore). 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 electricmixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves.
27. Outback Steakhouse Marinade
1 Cup Scottish (or similar) Ale
2 tsp. Brown Sugar
1/2 tsp. McCormick Seasonal
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Place your favorite cut of steak in a shallow pan and pour ale on steak andmarinate for 1 hour in refrigerator. Remove steak from ale andmix 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 braize to perfection.
28. Outback Steakhouse Queenland Chicken and Shrimp
1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 −1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil
Mix spices together thoroughly. Place cream and milk in pan with butter and 1/2 spicemixture. Cook to thicken and set aside. Cook linguine to the al dente stage. Saute chicken breasts with
wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding more wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
29. Outback Steakhouse Ranch Dressing
1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper
Combine all ingredients andmixwell.
30. Outback Steakhouse Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in deep plastic or glass container and seal with plastic wrap. Refrigerate for 24 hours. Drain, and grill or broil as you wish.
31. 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 ameasuring 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 tomedium 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 wholemilk
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.
32. Oyster Sauce
1/2 lb. shucked oysters with liquid
1 Tbls. water
1 teas. salt
light soy sauce
1/2 Tbls. dark soy sauce
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10minutes. Remove from heat, add salt and cool completely. Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 Tbls. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.
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