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Outback Steakhouse

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    Score: 4.40. Votes: 5

    Menu Description: "Known as Buffalo chicken wings here in the States."

    No, Outback Steakhouse is not the country's largest importer of Australian woodland kingfisher wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. Instead, this appetizer is made the old fashioned way—with good old American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. This clone recipe uses a secret blend of powdered cheese sprinkles and spices. Kraft powdered cheese can be found near the Kraft Parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly McButter cheese sprinkles. If you can't find that, get a box of Kraft Macaroni and Cheese (it's cheap) and use the cheese inside it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Roll a scoop of creamy vanilla ice cream in homemade candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone that will make your diet cry "uncle!" For the croutons, the restaurant uses leftover Honey Wheat Bushman Bread (the clone is here). If you don't have plans to make the bread from scratch, you can use any sweet bread from the store, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.43. Votes: 30

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.92. Votes: 12

    The menu describes the steakhouse chain's popular fruity drink as a "down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers." You don't need to use the same brand-name booze as the chain does, but you will need to find a can of Kern's peach nectar. It's the perfect "secret mixer."

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 4.00. Votes: 1

    This Outback margarita will quench and soothe—just what the doctor ordered. A mildly fruity on-the-rocks margarita is powerful ammunition in any home bartender's arsenal of party cocktails. I like tequila. Tequila is my friend. But watch yourself. If you get to the bottom of too many of these tasty pink drinks you might feel like a used pinata in the morning.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Score: 5.00. Votes: 8

    Menu Description: "Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream."

    Here's an easy-to-make dessert that will give you a cool way to use the vanilla ice cream that's gathering ice crystals in the freezer. The key to this recipe is to plan ahead a bit by placing your serving plates into the freezer (give 'em at least 30 minutes). While the plates are chilling out, toast some coconut in the oven, then roll scoops of ice cream in it. Top your masterpiece with canned whipped cream or make your own from the simple recipe included here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.68. Votes: 19

    If you've had the Kookaburra Wings from Outback, then you've tasted the chain's thick and creamy bleu cheese dressing served on the side. Use this hack when you need a dipping sauce for your next batch of wings, or pour it on a salad.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.57. Votes: 7

    You can only get this delicious stuff in the restaurant and they won't give you much extra to take home. The good news is you can make it from scratch in minutes (you will need to find anchovy paste—an important ingredient). This dressing keeps for a couple weeks in the fridge in a covered container.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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