Outback Steakhouse Honey Wheat Bushman Bread



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 sauté 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 - ¼ 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. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté 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 Sautéed 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)

Outback’s 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 half-inch 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.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download