Top 5 Outback Steakhouse Recipes

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OUTBACK BLOOMIN' ONION
Dipping Sauce
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 ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper
1. Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.
2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
3. In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
4. Now it's time to slice the onion-this is the trickiest step. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good.
5. Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.
6. Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
7. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
8. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
9. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
10. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup.
Courtesy of Recipelink.com

OUTBACK CYCLONE PASTA
1 cup sun-dried tomatoes
1 cup shiitake mushrooms
1 onion
1 (16 ounce) jar alfredo sauce, I use the Classico Sun Dried Tomato
1 cup chicken breasts, chopped
1 cup of shredded ham
1 (16 ounce) box penne pasta, cooked
swiss cheese, Italian blend, as much as you like
oregano
thyme
garlic

Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
Bake at 375F until golden.
Courtesy of Copycatchat.com

OUTBACK ALICE SPRINGS CHICKEN
1/2 c Dijon mustard
Salt

1/2 c Honey
Pepper

1 1/2 ts Vegetable oil
Paprika

1/2 ts Lemon juice
8 sl Bacon; cooked

4 Skinless; boneless chicken
1 c Shredded MontereyJack cheese
1 tb Vegetable oil
1 c Shredded Cheddar cheese

2 c Sliced mushrooms
2 ts Finely chopped fresh parsley

2 tb Butter

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you dont have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Courtesy of bigoven.com

OUTBACK-STYLE BREAD
1 ¼ cup warm water
2 tablespoons butter
½ cup honey
1 cup break flour
1 cup whole wheat flour
1 cup rye flour
2 tablespoons cocoa
3 tablespoons brown sugar
1 teaspoon salt
1 ½ teaspoons yeast
1 tablespoon gluten

Add ingredients in the order listed by your bread machine manufacturer.
Use whole wheat cycle.
Makes a 1 ½ pound loaf.

This ends up light than the Outback's bread but very close and very good.
Courtesy of Cooks.com

OUTBACK-STYLE STEAK
4 top sirloin, rib eye or filet steaks
Seasoning:
1/2 teaspoon coriander
8 teaspoons salt
1/2 teaspoon turmeric
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Courtesy of cajuncookingrecipes.com

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