Secret Recipes

Outback Steakhouse menu describes this specialty fruity drink as a “Down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers.” Although you may choose not to use the same brand for the booze like what Outback Steakhouse uses, you will have to use one can of Kern’s peach nectar in order to remake the exact taste for this famous drink.

Serves: 1

Ingredients:

4 oz Kern’s peach nectar (about ½ cup)

2 oz champagne

1 oz vodka

1 oz peach schnapps

1 c sliced peaches (frozen)

2-3 ice cubes

Procedure:

1. Prepare all the ingredients. Make sure you use Kern’s peach nectar and nothing else.

Here’s a dessert from the ever famous Outback Steakhouse that is not only mouth-watering but also very simple to make. This yummy dessert is the first thing you’ll find in their menu. The menu describes this dessert as “Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.” Lying on top of this dessert is a ripe and very fresh strawberry. The key to this famous dessert is to coat a very large ice cream scoop thoroughly with a toasted and crunchy coconut. And, don’t you just love the sweet aroma of toasted coconut that will quickly float each room in your house. If you want a satisfying dessert that can be made easily, then this dessert is perfect for you!

Serves: 4

Ingredients:

Whipped cream (in a can)

4 large ripe strawberries

3 large vanilla ice cream scoops

½ c of Hershey chocolate syrup

1 c of shredded coconut

Procedure:

1. Prepare the oven by preheating it to 300 degrees Fahrenheit.

2. Spread over the coconut on the base part of the inside of the oven pan. Shake it to help distribute the coconut evenly.

Outback Steakhouse, an all-time favorite restaurant chain, makes a killer rich ranch dressing for its Queensland salads and house dishes. To recreate the creaminess and unique flavor of the original version, you will have to use about a teaspoon of Hidden Valley ranch salad dressing mix together with buttermilk, mayo and other spice ingredients. Because there’s 3 Tsp of the dressing mix for each packet, you can use the dressing mix three times.

Makes: 1 1/2 cups

Ingredients:

½ c of buttermilk

1 c of mayo

1/8 Tsp garlic powder

1/8 Tsp paprika

¼ Tsp ground black pepper (coarse)

1 Tsp Hidden Valley Ranch salad dressing mix

Procedure:

1. Prepare all the ingredients.

This Outback Steakhouse margarita special drink will definitely satisfy and soothe your thirst. This on-the-rocks margarita drink is slightly fruity, which makes it a strong part of any bartender’s homemade party cocktail recipes. I do like tequila. I consider it my fried. But, if you try finishing too many of this famous Outback Steakhouse drink, and you will definitely feel like you’re a used piñata in the following morning.

Serves: 1

Ingredients:

Wedge of lime

3 oz cranberry juice (about 1/3 cup)

3 oz sweet and sour mix (about 1/3 cup)

1 and ¼ oz Margaritaville gold tequila (about a shot)

¾ oz triple sec

¾ oz Grand Marnier

Optional:

Margarita salt (for rim of glass)

Procedure:

1. If you prefer putting salt on the glass rim, do so by first moistening the rim of 16-oz mug, or glass. Then, dip the rim in the margarita salt.

2. To start making the margarita drink, first fill your mug or glass with ice.

Spoon a heaping scoop of delicious vanilla ice cream in homemade candied pecans. Add cinnamon apples all over the ice cream and sprinkle some caramel on top. Drizzle some cinnamon-butter croutons on the delicious dessert and you’ve got yourself a mouth-watering clone dessert from Outback Steakhouse. For the cinnamon-butter croutons, using Bushman Bread clone recipe is recommended. However, if you do not have the time to make the bread, just simple use sweet bread like Pillsbury Honey White Bread or Hawaiian Sweet Bread.

Serves: 4

Ingredients:

CANDIED PECANS:

1 Tsp butter

½ Tsp cinnamon

2 Tbsp water

1 and ¼ c pecans (chopped)

½ c granulated sugar

CINNAMON CROUTONS:

2 Tbsp sugar

½ Tsp cinnamon

1/3 c salted butter

2 c cubed Bushman Bread (or, Pillsbury Honey White Bread or Hawaiian Sweet Bread)

CINNAMON APPLES:

1/3 Tsp cinnamon

1 Tbsp brown sugar

1 can of apple pie filling (20-oz)

4 fresh strawberries

½ c caramel topping (Smucker’s recommended)

1 and ½ c whipped cream

4 c vanilla ice cream

Procedure:

1. To make the candied pecans, first mix 2 Tbsp of water, a half cup of granulated sugar, half Tsp cinnamon and 1 Tsp butter in a small saucepan over moderate heat. Heat all the ingredients until it boils and the entire sugar dissolved.

2. Once the mixture is ready, add the chopped pecans and stir the mixture for about 1-2 minutes. Make sure that the mixture coats all the pecans.

Because I love my readers so much, I’ve made this clone recipe for the delightful Caesar salad dressing from Outback Steakhouse to answer their requests. This salad dressing is not available in the stores. Fortunately, you can easily make this dressing on your own in just a few minutes. And, on top of that, you can store this dressing in covered container in the refrigerator for several weeks. That is, if it’s going to be around for that long.

Makes: 2 cups

Ingredients:

2 cloves of pressed garlic

1 Tbsp anchovy paste

1 and ½ Tbsp lemon juice

2 Tbsp water

2 Tbsp olive oil

¼ Tsp salt

¼ Tsp finely crushed dried parsley flakes

½ Tsp ground pepper (coarse)

2 Tsp sugar

¼ c of parmesan cheese (grated)

¼ c of egg substitute

1 c of mayonnaise

Procedure:

1. Mix all the ingredients in a medium-sized bowl.

If you’ve already tried Outback’s Kookaburra Wings, then it means you’ve already tasted Outback’s creamy and thick clue cheese dressing that is served together with their Kookaburra Wings. Use this dressing when you’re searching for a perfect creamy dipping sauce for your wings or you can also used it as a salad dressing.

Makes: 1 cup

Ingredients:

1/8 Tsp onion powder

1/8 Tsp ground black pepper (coarse)

1/8 Tsp garlic powder

1 Tbsp Bleu cheese (crumbled)

2 Tbsp buttermilk

1 c mayo

Procedure:

1. Gather all the ingredients together.

Serves: 4

Ingredients:

4 Texas or Vidalia sweet onions

BATTER:

24 ounces beer

1 teaspoon pepper

1 teaspoon salt

2 teaspoon paprika

2 teaspoon garlic (minced)

1/3 cup of cornstarch

1 and ½ cup of flour

SEASONED FLOUR:

¼ teaspoon cayenne pepper

½ teaspoon pepper

2 teaspoon garlic powder

4 teaspoon paprika

2 cups of flour

CREAMY CHILI SAUCE:

½ cup of chili sauce

1 pint sour cream

1 pint mayonnaise

½ teaspoon cayenne pepper

Procedure:

1. Combine flour, cornstarch and seasonings until well mixed.

2. Add beer to the mixture and combine thoroughly.

Serves: 2

Ingredients:

4 pieces of chicken breast (1/2-inch thick, skinless and boneless)

1 cup mushrooms (drained and sliced)

3 cups Monterey Jack/Colby cheese (shredded)

6 pieces bacon (cut in half and fried crisp)

½ teaspoon McCormick Season All

Honey mustard

Parsley (garnish)

Procedure:

1. Marinade chicken breasts with Seasonal All. Allow it to marinate for about an hour.

2. While chicken is marinating, fry the bacon slices until crisp. Then, drain the excess oil.

Serves:

Serves 4 people.

Ingredients:

4 beef steaks

1 cup beer

1 tablespoon packed brown sugar