A rich and creamy sauce with just enough zip from the horseradish.  Make up plenty and store it in the refridgerator or share it with friends in the office.  If you’re planning on having it for dinner tonight, make this first so it can sit in the refridgerator before it’s time to eat.  This helps to really bring the flavors together nicely.

Recipe

• 1/2 cup mayonnaise
• 1 tablespoon stone ground mustard
• 2 teaspoons milk
• 1 1/4 teaspoons prepared horseradish
• 1 teaspoon minced celery
• 1 teaspoon minced white onion
• 1 teaspoon minced green bell pepper
• 1/4 teaspoon minced fresh parsley
• 1/4 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pinch salt

Directions

1. Combine all of the ingredients in a small bowl.
2. Mix thoroughly.
3. Cover and store in the refrigerator until ready to serve.
4. Server with Grilled Shrimp on the Barbie.

If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal.  Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie.  There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.

This is served with their outstanding remoulade sauce.  You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find.  Try with your seafood creation and you’ll be hooked.

Recipe

• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper
• 1 dash ground allspice
• 6 large shrimp, thawed if frozen
• fresh lemon juice
• 1 tablespoon butter, melted
• minced fresh parsley

Directions

When making this pasta from The Cheesecake Factory™, don’t just buy any Madeira wine you find.  Make sure you’re using the deep red Madeira wine which has a nice sweet flavor to it.  There are some pink and white Madeira wines with a completely different flavor.  Don’t make the mistake of using those in this pasta dish.  You’ll definitely be disappointed.

Many cooks have experimented with this recipe and I believe I’ve brought together the best of all of them to create a very close copycat of the restaurant recipe. Please comment below if you think this is missing something or could use some improvement.

Ingredients

• Penne Pasta - Enough for 2 servings according to the box
• 1/4 Red Onion - Chopped
• 1/2 cup Button Mushrooms - quartered
• 1 tsp Garlic - chopped, not minced or crushed
• 1/2 lb Chicken Breast - Cut into bite-size pieces
• 3 Tbsp Butter
• 1 Tbsp Flour
• 1 tsp Salt
• 1 cup Madeira wine (red)
• 1/2 cup Water
• 2 Tbsp Heavy Cream
• 1 Tbsp Parsley

Directions

1. Follow the directions on the box for the pasta.  Make sure you cook them “al dente”.
2. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
3. Remove the onions, mushrooms and garlic and set them aside until later.
4. In the same pan, cook the chicken, stirring frequently.
5. Remove the chicken and it aside until later.
6. To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
7. Sprinkle the flour over the butter and stir to make a roux.
8. Slowly add in the wine, water and heavy cream, stirring constantly.
9. Cook over a medium-high heat until thickened - Stirring often to keep it from sticking to the bottom of the pan.
10. Add the parsley and let simmer for a few minutes.
11. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
12. Pour over the pasta and server with Parmesan cheese.

These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole marmalade.

I would recommend using the largest shrimp possible, but don’t hesitate to make them with whatever is available (other than tiny bay shrimp).  If you have some friends who don’t like shrimp or seafood, try this with tender chicken breast cutlets and they’ll be very impressed.

Ingredients

• 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
• Vegetable oil for frying
• Paprika

Marmalade Sauce

• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole grain mustard seed)
• 1 teaspoon prepared horseradish
• Dash salt

Directions

1. Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium bowl.
2. Mix this completely with a wire whisk or electric mixer.
3. Cover and refrigerate for at least 1 hour.
4. Prepare the Creole marmalade sauce by combing the orange marmalade, mustard, horseradish and salt in a small bowl.
5. Mix thoroughly, cover and refrigerate at least 1 hour to allow all the flavors to come together.
6. If your shrimp need to be de-viened or shelled, do that now, leaving a bit of shell on the tail as a handle.
7. Preheat the oil in a deep pot of fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.
8. Place the remaining coconut in a shallow bowl.
9. Completely dry the shrimp before battering.  If your shrimp is not completely dry, the batter will not stick properly.
10. Sprinkle shrimp with a light dusting of paprika.
11. One at a time, dip the shrimp into the batter.  Make sure it’s thoroughly coated other than the tail.
12. Place the battered shrimp into the coconut and lightly roll it around to completely cover it in coconut.
13. Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice golden brown.  You’ll need to turn them once or twice during the process.
14. Drain the shrimp on a paper towel.
15. Server with a small bowl of Creole marmalade sauce.

This is served with Thai chicken satays, julienne carrots, sesame bean sprouts, coconut curry noodles, Thai marinaded cucumbers and butter lettuce leaves to wrap it all up.  Include with this three different Thai sauces for dipping.  Peanut, sweet red chili and the tangy tamarind cashew sauce.

The best top secret restaurant recipes for each item and the sauces are all included.  Feel free to do some experimenting with other ingredients and sauces.

Ingredients

• 6-8 Butter Lettuce Leaves
• 2 red cabbage leaves - cut in half vertically
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Sesame Bean Sprouts (recipe below)
• Thai Coconut Curry Noodles (recipe below)
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts - Chopped
• Tamarind Cashew Dipping Sauce (recipe below)
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce (recipe below)

Directions

1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on a larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
5. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
6. Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic - minced
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions - cut into 1″ pieces
• 8 Bamboo skewers (10-12 inches)

Directions

1. Cut chicken into 3/4″ strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces.
7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

• 1½ cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Directions

1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients.
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

• 12 oz fresh egg noodles
• 1 tbsp minced garlic cloves
• 1 tbsp red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 1 tbsp fish sauce
• 1 tbsp lime juice

Directions

1. Place the noodles in hot water, seperating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. Continue to simmer for approximately 2 minutes.
7. Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber - seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• 1/4 cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved - minced
• 2 green onions - chopped
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• 1/2 tsp tamarind pulp
• 1/2 tsp toasted sesame seeds

Directions

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 cup hot water
• 2 tbsp sugar
• 1 lime - juiced
• 1 tsp garlic - minced
• 1 tsp red chili paste

Directions

1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
2. Puree until smooth.
3. Pour into bowls and serve.

The Outback Steakhouse™ Ranch Dressing can be duplicated at home with the help of Hidden Valley Ranch™.  They have a dry salad dressing mix (not the ranch dip) which makes a wonderful starter for our Outback Steakhouse™ Ranch Dressing.

The most important step is letting the dressing “set-up” in the refrigerator.  Do NOT skip this step or cut it short.  In fact, if you can, make this a day ahead of when you’re going to need it and let it sit in the refrigerator overnight.  At the very least give it an hour to chill.

Ingredients

• 1 tablespoon hidden valley ranch dressing mix
• 1 cup mayonnaise (I recommend Hellmans or Best Foods - NOT Miracle Whip)
• 1/2 cup milk
• 1/4 teaspoon coarse black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8/ teaspoon cayenne pepper (use this INSTEAD OF the paprika if you like your dressing spicy)

Directions

1. In a medium bowl, combine all of the ingredients and mix well.
2. Chill for at least 1 hour.  It’s best to let this sit overnight to bring all of the flavors together and let it thicken up.

One variation I’ve seen is making this a layered cheesecake.  To do this, you make up the batch of cheesecake mix without the pumpkin.  Pour half of this into the crust in the springform pan.  Put this in the refrigerator to chill while you do the next step.  Then add in the pumpkin to the remaining cheesecake mix and pour on top.  A wonderful taste with a great presentation.

Regardless of how you make it, you’ll definitely please everyone with this favorite from The Cheesecake Factory™.  If you’re not into pumpkin, you can always make up a patch of their original cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 tablespoon sugar

Filling

• 1 cup sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Topping

• whipped cream

Directions

1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
3. Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It’s ok if it doesn’t go all the way up the sides.  You want part of the cheesecake to extend above the crust.
5. Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
6. Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.
7. Mix until smooth using an electric mixer (remove the lumps but don’t over-mix).
8. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
9. Pour the mixture into the graham cracker crust.
10. Bake for 60-70 minutes.
11. The cake will rise and turn a nice golden brown on top.
12. Remove from the oven and allow to cool at room tempurature.
13. When the cheesecake has come to room temperature, put it into the refrigerator (The Cheesecake Factory™ will let it chill for 24 hours to help bring all of the flavors together.  You may not be able to wait that long, but it IS worth it).
14. When the cheesecake has chilled or you’ve lost all will-power, release the spring and romove the sides of the pan.
15. Cut the cake into 8 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices).

This is one of the easier restaurant recipes to make.  So easy, it’s something you could probably do several times a week, regardless of what you’re serving.

The real Outback Steakhouse Bushman Bread does NOT contain food coloring or instant coffee. If the recipe you’ve been using calls for these items, throw it away. You’ll also notice this recipe uses real molasses and rye flour. That’s what gives you that distinct rich flavor others are trying to recreate.

If you want to try this with your bread machine, simply add the ingredients in the order the manufacturer suggests. Put your bread machine on “dough” and when it’s complete, form into loafs by hand and let rise. This goes very well with the Outback Steakhouse Potato Soup and the Outback Steakhouse Chopped Blue Cheese Salad.

Ingredients

• 3 packages dry yeast
• 1/2 cup warm water
• 1 tablespoon sugar
• 1 cup warm water
• 1/2 cup dark molasses
• 1 tablespoon salt
• 2 tablespoons oil
• 2 cups rye flour
• 2 1/2 -3 cups bread flour

Directions

1. Preheat your oven to 375 degrees.
2. Soften yeast in 1/2 cup warm water.
3. Stir in the sugar and let stand 6 minutes or until it’s bubbly.
4. In large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour.
5. Mix this until it makes a nice smooth batter.
6. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
7. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
8. Punch the dough down and shape into 2 large round loaves
9. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
10. Let loaves rise in a warm place until doubled.
11. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
12. This bread is supposed to freeze very well.

Too many people are making this with Valvetta cheese because of the cheesy flavor of the soup.  That’s wrong.  The base for thickening this up is rather simple.  Try this recipe at home and you’ll be amazed at how close it tastes.  Please comment below to let me know what you think.

Ingredients

• Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 4 14oz cans of chicken broth
• 2 cups water
• Salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives (amount depends on your preference - I like a lot)
• 2 cups shredded Monterrey Jack / Cheddar cheese blend.

Directions

1. Boil the potatoes, peel and set aside
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the flour and stir while it cooks for about 3 minutes.
4. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
5. Bring to a boil, stirring often with a wire whisk.
6. Gradually add the heavy cream until you’ve reached the proper consistency.
7. Chop the potatoes into bite sized cubes and add to the soup.
8. Simmer for approximately 5 minutes to bring the potatoes to temperature.
9. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
10. Enjoy!

If you’re bringing this to a potluck, make sure you chill the salad bowl before adding the salad and toss everything just before you leave.

It may be easier to just buy some ready-made candied pecans instead of making them from scratch.  If you want to duplicate the Outback salad recipe, you’ll need to put in the extra effort.

The blue cheese is very important because it’s such a strong part of the flavor.  If you skimp on this, you’ll be detracting from the entire salad.

Ingredients

Candied cinnamon pecans

• 1/3 cup pecans sliced-lengthwise
• 1/2 teaspoon cinnamon
• 1 Tablespoon dark brown sugar
• 1 1/2 teaspoons butter, melted

Salad

• 3 cups chopped butter or bibb lettuce
• 3 cups chopped red leaf lettuce
• 3 cups chopped iceberg lettuce
• 1 green onion, chopped

Blue cheese vinaigrette dressing

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 teaspoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons honey
• 1 tablespoons chopped fresh basil
• salt & freshly ground black pepper, to taste
• 1/2 cup crumbled blue cheese

Directions