CopyKat Recipes » Outback

Outback Steakhouse Mac A Roo N Cheese – revisited

Stephanie — Fri, 22 Jan 2010 17:40:09 +0000

There is something about the Macaroni and Cheese, it is a comfort food most find difficult to resist. Personally, I know once I have spotted macaroni and cheese, it often ends up on my plate. The Outback Steakhouse has a macaroni and cheese recipe many people have requested in the past. The recipe is only on the children’s menu, but why should only children have all of the fun? I hate to say it, but when I order take out, I will add in an order of their macaroni and cheese so I can have some at home. This is a recipe that has been pulled from my archives and has been completely updated. My initial recipe was more complicated, I think this recipe is much closer to the first recipe.

Yield: 4 servings

2 C. dry penne pasta
8 oz. Velveeta cheese
1/2 C. heavy cream

Cook pasta according to package directions. Cube Velveeta in small pieces, so it can melt easily. In a small sized saucepan combined cubed Velveeta cheese and heavy cream. Turn the heat on low, and stir until all cheese is melted. Reduce the heat to simmer until you are ready to combine with the pasta. Once pasta is done, pour back into the pot where it was cooked, add sauce, and mix well.

If you need to reheat this later, the macaroni and cheese can be made creamy again by adding heavy cream to this. Honestly, you can use milk, for this recipe, but the results are much more creamy when you use heavy cream. I have made this with half and half and whole milk with good results.

Do you have any interesting stories or experiences of you ordering off the children’s menu? In addition to ordering this via take out, I have also been guilty of ordering the Peanut Butter and Jelly kids combo at Panera Bread. I never keep bread in my house, because I don’t eat a whole loaf before it goes stale, so for me a freshly made peanut butter and jelly sandwich is a treat for me. What are your guilty pleasures from a children’s menu?

Outback Steakhouse Dipping Sauce – Bloomin’ Onion – no one can resist the dipping sauce from the Outback Steakhouse.

Stephanie — Mon, 18 May 2009 16:38:18 +0000

This is a delicious and versatile sauce, you can use it to dip a blooming onion in, or even steak, or use as a sandwich spread. There is one thing for sure, everyone will wonder how you made this recipe.

1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little less)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dried oregano
dash ground pepper
dash cayenne pepper

Combine all ingredients and refrigerate.

Thanks to spiccycp for sharing their recipe.

Outback Steakhouse Caesar Salad Dressing Recipe – Make Caesar dressing that tastes just like the Outback Steakhouse anytime.

Stephanie — Tue, 12 May 2009 16:09:39 +0000

A very very good copy of the outback Caesar salad dressing. You don’t have load up the kids, make reservations to go out and have this. You can make this secret salad dressing anytime.

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese – low fat okay
2 Tbsp. water
2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
1 Tbsp. anchovy paste
2 cloves garlic – pressed
2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt
1/4 tsp. dried parsley – Crushed

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. This salad dressing stays fresh for about two weeks.

Special thanks to gnvdude for this recipe.

Outback Steakhouse Honey Mustard Dressing – you can never get enough of this salad dressing. We will show you how to make a recipe that tastes just like the real thing.

Stephanie — Mon, 11 May 2009 16:21:35 +0000

This is terrific on a salad, or maybe you even have some chicken tenders that you want to dip into this honey mustard salad dressing. This recipe isn’t a secret anymore. A few simple ingredients will give you a great tasting salad dressing. Best of all this stays fresh for up to seven days.

1 1/2 C. Mayonnaise – do not use Miracle Whip !
1/4 C. mustard (Grey Poupon only)
1/2 C. Honey

Combine all ingredients in a bowl, and mix well. Allow to set for at least 2 hours before serving, overnight is best.

You must use Grey Poupon Mustard, do not substitute. Steven Man suggests that you use 1 1/4 C. of light Mayonnaise, a heaping 1/4 C. of Grey Poupon instead of the regular Mayonnaise.

Outback Steakhouse Alice Springs Chicken – looking for another way to serve up chicken breasts that is sure to please everyone.

Stephanie — Thu, 07 May 2009 17:14:44 +0000

One of my favorite menu items at the Outback Steakhouse has always been their Alice Springs Chicken. What makes their chicken so tasty? Grilled chicken breasts, topped with honey mustard, bacon, and cheese. Try our version of this recipe anytime!

4 Chicken Breast 1/2" thick (maybe frozen)
Chicken Breast should be skinless and boneless
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

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 saute 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 – combines both chicken and shrimp together, enjoy our version of this recipe at home.

Stephanie — Thu, 07 May 2009 16:48:43 +0000

This makes a delicious meal, chicken, shrimp, in a cream based sauce makes a wonderful addition to any meal. Outback Steakhouse is known for their steak, but they also do a delicious pasta. This recipe was submitted by Rick Mainhart. Serve this recipe up with some salad and some bread and you will have a complete meal.

1/2 C. milk
2 Tbsp butter
1/2 pint 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 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

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.
Serves 4.

Outback Steakhouse Sauteed Shrooms

Stephanie — Sun, 03 May 2009 12:52:44 +0000

No need to leave the house to make these mushrooms. These go great on a steak, or even a baked potato. This makes a great side dish ! You can also try this with fresh, but you may wish to blanch them before cooking to keep a nicer color, and shape.

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

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

Stephanie — Sun, 29 Mar 2009 07:28:00 +0000

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

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 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup

Outback Steakhouse Style Dipping Sauce I

Stephanie — Fri, 20 Feb 2009 15:21:50 +0000

You can make the Outback Steakhouse Style Dipping Sauce just like they do with our free recipe. This recipe isn’t a secret anymore.

2 cups Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper

Combine and mix well.

Outback Steakhouse Tiger Dill Sauce

Stephanie — Fri, 13 Feb 2009 11:37:09 +0000

This is the great stuff they serve with your steak. I have always enjoyed this easy to make sauce, as something different for your normal steak at home. If your horseraddish isn’t as fresh as it used to be, taste the sauce, and add more horseraddish. Horseraddish looses its heat over time. This goes well over baked potatoes too!

2/3 C. Sour Cream
1/4 C. Mayonnaise
3 tsp. Prepared Horseradish
3/4 tsp. Sugar
1/4 tsp Dill Weed

Blend all together and serve with any beef dish. This is better if let to set overnight.

Outback Steakhouse Mac A Roo N’ Cheese

Stephanie — Wed, 04 Feb 2009 03:10:50 +0000

This is a favorite for kids when they go to the Outback Steakhouse, you can make this one at home.

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

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 Aussie Fries

Stephanie — Tue, 03 Feb 2009 02:38:53 +0000

These are honestly my favorite thing on the menu. I would really hate to count the times, were my family has had these for dinner.

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

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.

Here is what Jane Coyle Suggested

1 16 oz bottle Ranch Dressing
2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. white pepper
1 tsp. black pepper
1 Tbsp. kosher salt
1 Tbsp. garlic powder
1 Tbsp. onion powder

Combine all ingredients and let refrigerate overnight for the best flavor.

Outback Steakhouse Bloomin Onion

Stephanie — Tue, 03 Feb 2009 00:57:20 +0000

We hate to confess years ago we ordered these and Aussie Fries for dinner. Not the healiest dinner, but if you are looking to impress your guests, you can prepare this dish at home, this way you can make extra and enjoy all you like.

1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic — minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
12 oz. Beer
4 Vidalia or Texas Sweet Onion
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 minutes. 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.