OUTBACK STEAKHOUSE CREAMY ONION SOUP
1 1/4 cup chicken broth
3 tablespoons cornstarch
1 can (10.75 oz size) condensed cream of onion soup
1 can (10.75 oz size) condensed cream of chicken soup
1 can (10.75 oz size) condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
In blender, combine broth and cornstarch. In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
When heated through, stir in cheese and heat until melted. Pour into oven proof bowls. Broil in oven until tops are lightly browned.
NOTES : Use soup within 3 days. Do not freeze.
This recipe for Outback Steakhouse Creamy Onion Soup serves/makes 6 cups
OUTBACK STEAKHOUSE BLUE CHEESE CHOPPED SALAD
1 Head romaine lettuce
4 Heads iceberg lettuce
1 pound Shredded carrot
1 pound Shredded red cabbage
3 ounces Chopped chives
5 ounces Angel hair pasta (fried and broken)
5 ounces Blue cheese chopped in squares
5 ounces Balsamic vinegar
3 ounces Caramelized candied pecans
Chop lettuce in 1/2-inch squares. Mix lettuce with the carrot, cabbage, pecans and vinegar. Add the angel hair pasta, blue cheese and chives. Serve in a chilled bowl.
Serving Suggestion: Top with sliced grilled chicken breast.
This recipe for Outback Steakhouse Blue Cheese Chopped Salad serves/makes 4