Outback Steakhouse® Bloomin' Onion Copycat Recipe

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.

Creamy Chili 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 of black pepper
dash of cayenne pepper

Mix all ingredients together & chill for at least 2 hours before serving.

Outback Steakhouse® Bushman Bread Copycat Recipe

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 yeast

Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal, for dusting

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 ¼ 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. When the dough has risen to about double in size, punch it down and divide it into 8 even portions. Form the portions into tubular shaped loaves about 8" long and 2" 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. Preheat the oven to 350° F. 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.

Outback Steakhouse® Aussie Fries Copycat Recipe

2 pound bag of Frozen French Fries
1 cup shredded Colby Jack cheese or Mexican cheese blend
6 pieces of Bacon, cooked

Divide the fries into half, and use the other half later. Heat oil to 350°F. 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. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are cooking. 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. Place them back into warm oven until the cheese begins to melt.

Outback Steakhouse's® Kookaburra Wings Copycat Recipe

10 chicken wing drummettes
48 oz shortening
For wing coating :
2 Tbls all-purpose flour
1 Tbls Kraft Macaroni & Cheese cheddar cheese topping
1 ¼ tsp salt
1 tsp chili powder
¾ tsp freshly-ground black pepper
½ tsp cayenne pepper
¼ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp ground cumin
1 dash ground clove
For sauce :
2 Tbls Crystal Louisiana hot sauce
1 tsp water
For on the side :
bleu cheese dressing
celery sticks


Preheat 1 large can of shortening, or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350°F

Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well. Dip each wing, one at a time into the breading. Give each one a light coating of the mixture. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes to allow the coating to adhere to the wings.

When the oil is hot, cook the wings. Fry for 7 to 10 minutes, or until the wings are brown and cooked through.

4 While the wings are frying, mix the hot sauce and water together in a small bowl. When the wings are done, drain on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce.

Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.