OUTBACK STEAKHOUSE CHICKEN RECIPE RECIPES

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COPYCAT OUTBACK ALICE SPRINGS CHICKEN RECIPE | TOP SECRET ...



Copycat Outback Alice Springs Chicken Recipe | Top Secret ... image

Menu Description: "Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce." In the late eighties, as the public's concern about eating beef was growing, the restaurant industry saw a big shift toward chicken meals. In the midst of a poultry-crazy country, that last thing you'd expect anyone to do is open a steakhouse. But that's exactly what the gang who founded Outback Steakhouse did. And by the time their restaurant had become the sixth largest dinnerhouse chain in the country, they had proven what many people still want is a big honkin' slab of beef. With a menu dominated by beef items, it's nice to find that the restaurant can do great things with chicken meals as well, such as the Alice Springs Chicken. You'll love the mushrooms, bacon, cheese, and honey mustard piled on a chicken breast that's been grilled on the "barbie." Check out more of my Top Secret Recipes for Outback Steakhouse favorites here. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 30 minutes0S

Prep Time 1 hours 15 minutes0S

Cook Time 1 hours 15 minutes0S

Nutrition Facts : Calories 623 calories

OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - FOOD.COM



Outback Steakhouse Walkabout Onion Soup Recipe - Food.com image

This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 13

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Steps:

  • In 2 quart sauce pan 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 removed 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 to 45 minutes.
  • Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
  • Thick White Sauce:.
  • In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
  • 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.

Nutrition Facts : Calories 398.2, FatContent 28.4, SaturatedFatContent 13.8, CholesterolContent 54.1, SodiumContent 1619.5, CarbohydrateContent 25.8, FiberContent 1.7, SugarContent 12.8, ProteinContent 10.8

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OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - FOOD.COM
This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.
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  • Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
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