Outback Steakhouse(™) Aussie Cheese Fries

Today I have a secret recipe for a tasty shareable appetizer served at Outback Steakhouse.  If you enjoy cheesy fries, then the Aussie cheese fries are just for you.  Crispy fries are topped with melted Monterey Jack, Cheddar and chopped bacon.  Serve this with ranch dressing on the side.  I recommend making the fried with an air fryer if you have one, otherwise baking them still produces great results.

You can make your own ranch dipping sauce by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Outback Steakhouse(™) Aussie Cheese Fries
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

¾ bag of Ore Ida Simply Country Style Fries
¾ cup shredded Monterey Jack & Cheddar cheese
4 slices bacon
2 green onions, chopped
½ cup to 1 cup good-quality Ranch dressing from the refrigerated produce section
salt and pepper

Heat oven to 425 degrees F.

Spread fries onto baking sheet. Bake according to package directions.

Cook bacon until crispy in skillet, drain on paper towel, and chop.

When fries are crispy, remove from oven, season with salt and pepper.

Pile fries into the center of the pan.

Top with shredded cheese and bacon.

Put back in oven for another 3-5 minutes to melt cheese.

Remove and top with green onions.

Serve with ranch on the side.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad

Today I have a secret recipe for a wonderful salad served at Outback Steakhouse.  This salad can be enjoyed as a lunch or as a first course with your dinner.  Chopped mixed greens with shredded cabbage and carrots are tossed with a blue cheese vinaigrette and topped with more blue cheese crumbles and cinnamon pecans for a nice crunch.

You can find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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New Secret Recipe
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Outback Steakhouse(™) Blue Cheese Pecan Chopped Salad 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the Cinnamon Pecans
1/2 c. Whole or Halved Pecans
1/2 tsp. Ground Cinnamon
1 tbsp. Light Brown Sugar
1 tbsp. Butter, melted

For the Dressing
1/4 c. Extra Virgin Olive Oil
1/4 c. White Vinegar
2 tsp. Dijon Mustard
2 tbsp. Sour Cream
2 oz. Crumbled Bleu Cheese

For the Salad
2- 7(ounce) Bags Premixed Salad Greens (lettuce, cabbage, shredded carrots), rinsed and drained
2 Scallions, chopped
2 oz. Crumbled Bleu Cheese

To Make the Cinnamon Pecans:

Combine the pecans, ground cinnamon, melted butter and light brown sugar in a bowl. Toss to coat well; then place on a baking sheet and cook in a preheated 375 degree F oven for about 3-5 minutes.

Remove from the oven and allow to cool. (These can be kept in a tightly sealed container at room temperature for up to 5 days.)

To make the dressing, whisk together all ingredients until well blended.

To make the salad, mix together salad ingredients.  Drizzle with the dressing and then top with the cinnamon pecans.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Outback Steakhouse(™) Alice Springs Quesadilla

Today I have a secret recipe for a delicious appetizer served at Outback Steakhouse.  The Alice Springs Chicken Quesadillas are stuffed with fresh grilled chicken breast, sauteed mushrooms, bacon, melted cheeses and honey mustard sauce.  To save time with this recipe you can pick up a package of already cooked chicken breast from your local grocery store.

You can always find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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New Secret Recipe
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Outback Steakhouse(™) Alice Springs Quesadilla
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons honey
4 ounces grilled chicken breast
2 teaspoons butter, plus 1/2 teaspoon for the grill (or use nonstick spray)
2 ounces sliced baby portabella mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon chopped fresh parsley, plus more for optional garnish
4 (10-inch) flour tortillas
3 ounces shredded Colby-Jack cheese mix
4 slices bacon, cooked crisp

Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl.

Mix well and set aside. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside.

Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees.

Saute the mushrooms over medium-high in a skill with 2 teaspoons butter, garlic salt, and parsley.

Cook the mushrooms quickly you want them to brown on the outside.

They will take 2 minutes to cook. Transfer to a bowl.

Sprinkle half the cheese on a tortilla. Add half the mushrooms, chicken, and bacon.
Top with another tortilla.

cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in, flip very carefully.

Cook for another 2 to 3 minutes. Repeat with remaining 2 tortillas.

Use a pizza cutter to cut each quesadilla into quarters.

Serve with honey mustard or your favorite pico de gallo.

To add flair, sprinkle a little fresh parsley on the finished dish, if desired.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Outback(™) Broccoli & Cheese

Today I have a secret recipe for a premium side dish served at Outback Steakhouse.  Their broccoli and cheese features fresh steamed broccoli florets topped with an extra creamy cheese sauce.  This is a great side dish to pair with almost any entree.  The cheese sauce also makes this a great way to get kids to enjoy their vegetables.

You can always find more secret recipes from Outback Steakhouse on our forum: Go Here

Enjoy!

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New Secret Recipe
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Outback(™) Broccoli & Cheese
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 head broccoli, cleaned and chopped into florets
2 tbsp butter
2 tbsp flour
1 cup whipping cream
1/2 cup milk
8 ounces velveeta cheese, cubed
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp ground red pepper
1/2 tsp garlic powder
1/4 tsp onion powder
shredded cheddar cheese

In a saucepan melt butter.

Add flour and whisk until combined. Cook until fragrant.

Add whipping cream and milk, continue to whisk until thickened.

Add velveeta cheese and spices, whisk until cheese is melted.

Meanwhile blanch your broccoli and drain.

Pour cheese sauce over broccoli.

Transfer broccoli to small oven safe dishes. Top with shredded cheese.

Bake in a 400 degree oven for 3-4 minutes until cheese is melted and bubbly.

Serve immediately.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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