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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
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 Sauted 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
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