Outback Steakhouse Restaurant Alice Springs Chicken Recipe

Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

4 skinless boneless chicken breasts
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp chopped parsley

Pour 2/3 of the marinade over the chicken, refrigerate for 2 hours. Preheat oven to 375 and head up ovenproof frying pan large enough to hold all four breasts and 1 tbsp of oil over medium heat. Sear chicken in pan for 3 min per side. Saute mushrooms in butter. Brush chicken with honey mustard marinade, leave extra for side dish. Season chicken with spices. Put 2 pieces of bacon on each breast. Spread 1/4 cup of each cheese on the chicken and bake for 7-10 minutes. Put 1/2 tsp of parsley on to before serving.

Outback Steakhouse Restaurant Coconut Shrimp Recipe

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tbsp sugar
1/2 tsp salt
12 jumbo shrimp
vegetable oil for frying
Paprika

Dipping Sauce:
1/2 cup orange marmalade
2 tsp stone ground mustard
1 tsp horseradish
dash salt

1. Combine beer, flour coconut, sugar, and sald in bowl and mix well, refrigerate for one hour.
2. Prepare marmalade sauce by combining all ingredients and refrigerate as well.
3. Devein and peel shells off of shrimp back to the tail.
4. Prehead oil in deep pot to about 350 degrees. Use enough oil to cover shrimp.
5. Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before next step.
6. Dip one shrimp at a time into the batter. Fry for 2-3 minutes or until brown.

Outback Steakhouse Restaurant Bread Recipe

(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
up to 3 cups all-purpose flour

-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.
Notes: Serve with whipped real butter. Bread can be frozen for later use.