Outback Steakhouse at Home

Molasses Rye Bread
1/2 cup warm water
3 packages dry yeast
1 Tablespoon sugar
1/2 cup warm water
1/2 cup dark molasses
2 Tablespoons oil
2 cups rye flour
1 Tablespoon salt
2-1/2 to 3 cups all-purpose flour
1 cup warm water

1.  Place the yeast in 1/2 cup of warm water.
2.  Add the sugar and stir. Let the mixture sit for approximately six minutes or until little bubbles
begin to appear.
3.  While you are waiting begin to make the bread mixture. First add the
water, molasses, oil, salt and rye flour in a large bowl. Mix until
smooth.
4.  Next add the yeast and water and mix.
5.  Slowly mix in the all-purpose flour until the mixture is a smooth dough
which no longer sticks and is very pliable.
6.  Knead the dough for a few
minutes and then set it in a greased bowl. Let it sit until it doubles
in size.
7.  Punch the dough down and then shape it into two large rounds.
8.  Place the loaves on a greased cookie sheet which has been dusted with cornmeal – about two inches apart or evenly on the pan.
 9.  Let the outback bread dough rise again until it has doubled in size.
10.  Bake at 375 F. for roughly 30 minutes or until the bread makes a hollow type sound when you give it a light tap with your knuckles. For smaller loaves bake for 20 minutes.

One great thing about this particular Outback bread recipe is that the
bread freezes beautifully.  This recipe should yield roughly two large loaves or as many as six
smaller ones.

Outback Steakhouse Bloomin' Onion
4 Vidalia or Texas Sweet Onions

Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer

Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper

Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper

1. Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
2. 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.
3. Remove about 1" of petals from center of onion.
4. Dip onion in seasoned flour and remove excess by shaking.
5. Separate petals and dip in batter to coat thoroughly.
6. Gently place in fryer basket and deep-fry at 375 to 400 for 1 1/2 minutes.
7. Turn over, and fry an additional 1 1/2 minutes.
8. Drain on paper towels.
9. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
10. Serve hot with Creamy Chili Sauce.

Outback Steakhouse Alice Springs Chicken
4 boneless skinless chicken breasts, 1/2 " thick
6 slices bacon, sliced in half
1/2 teaspoon McCormick's Season All
1 cup sliced mushrooms, drained
3 cups shredded colby or monterey jack cheese
honey mustard
parsley

1. Rub chicken breast with Seasonal All and set aside to marinate for
1 hour.
2. While the breast is marinating fry bacon crisp and drain.
3. Sauté chicken breasts on medium heat in pan with just enough oil to
prevent sticking.
4. Cook on both sides until a slight golden color and cooked in the
middle but not dry.
5. Remove from pan and place in a 9 x 13 dish.
6. Spread chicken breast with honey mustard, cover with a layer of
mushrooms, three pieces of bacon and then sprinkle with shredded
Colby/jack cheese, chicken should be covered with shredded cheese.
7. Bake at 350 degrees about 15 minutes or until cheese melts.
8. Sprinkle with parsley and extra honey mustard may be served on the
side.

Outback Steakhouse-Style Steak 4 top sirloin steaks or rib eye steaks or filet steaks
seasoning:
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down
on steak with spatula or tongs to sear the edges.