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Outback Steakhouse

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    Score: 4.82. Votes: 55

    Outback Steakhouse makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same flavor and creaminess of the original at home, you'll need to add one teaspoon of Hidden Valley Ranch instant salad dressing mix. Since there's three teaspoons of dressing mix per packet, you can make three batches of dressing with one envelope of dressing mix.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 12

    This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp—enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for a bigger serving, so you can grill up to a pound of shrimp with this recipe. Find bags of frozen uncooked shrimp that have been peeled, but with the tails left on.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. 

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    Score: 5.00. Votes: 5

    Mix it together, heat it up, cool it down, and store it in the fridge until salad time.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Although it's a popular choice since the steakhouse first opened in 1988, the Alice Springs Chicken would not likely be part of any low-fat diet. This marinated chicken breast is covered with honey mustard and bacon, then the entree is baked until the cheese on top is melted. Add it up, and you've got yourself around forty-five grams of fat in just one serving.

    We can cut the fat by more than half using fat-free and low-fat ingredients, plus some low-fat turkey bacon (I recommend Butterball brand). Tastes just like the original, but without the guilt.

    Nutrition Facts
    Serving size–1 portion
    Total servings–4
    Calories per serving–603 (Original–838)
    Fat per serving–19g (Original–44g)

    Source: Low Fat Top Secret Recipes by Todd Wilbur.

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    The salad dressings are made fresh in each Outback Steakhouse kitchen using authentic ingredients, including olive oil from Italy's Tuscany region and Parmesan cheese that comes from eighty-pound wheels rolled in from Parma, Italy.

    Salad dressings are usually one of the most fat-contributing components in your meal, but with a few tweaks, we can clone Outback's delicious salad dressing with only two grams of fat per serving.

    Nutrition Facts
    Serving size–1/4 cup
    Total servings–6
    Calories per serving–51 (Original–331)
    Fat per serving–2g (Original–35g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Restaurateurs Chris Sullivan, Robert Basham, and Timothy Gannon knew they wanted an Australian theme for their new steakhouse and hunkered down to come up with a name. Robert's wife Beth pulled out her lipstick and started writing names on a mirror. "Outback" jumped out as the best name among the choices. While looking for Windex a little later, the group wondered why they didn't bother to look for a pen and a piece of paper.

    This creamy onion soup has become a favorite item on the Outback menu. With this formula, you'll get all the flavor of the original with only one-third the fat.

    Nutrition Facts
    Serving size–1 cup
    Total servings–8
    Calories per serving–144 (Original–230)
    Fat per serving–5.8g (Original–17g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 3.00. Votes: 2

    Menu Description: "An Outback Ab-Original from Russell's Marina Bay."

    If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia-themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Scottish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. And the menu, which is about 60 percent beef, contains mainly American fare with cute Australian names like The Melbourne, Jackeroo Chops, and Chicken on the Barbie.

    The founders say they chose the Aussie themes because "Most Australians are fun-loving and gregarious people and very casual people. We thought that's exactly the kind of friendliness and atmosphere we want to have in our restaurants."

    In only six years, Outback Steakhouse has become the number one steakhouse chain—in part because of the Bloomin' Onion: a large, deep-fried onion sliced to look like a flower in bloom that was created by one of the restaurant's founders. What makes the appetizer so appealing besides its flowery appearance is the onion's crispy spiced coating, along with with the delicious dipping sauce, cleverly presented in the center of the onion.

    The restaurant uses a special device to make the slicing process easier, but you can make the incisions with a sharp knife. It just takes a steady hand and a bit of care. This is how they did it in the early days of the chain.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.50. Votes: 4

    Menu Description: "Six colossal shrimp dipped in beer batter, rolled in coconut, deep-fried to a golden brown and served with marmalade sauce."

    The three founders of Outback Steakhouse are an experienced lot of restaurateurs. Tim Gannon, Chris Sullivan, and Bob Basham had each worked for the Steak & Ale chain of restaurants at one time or another, as well as other large casual dining chains. When the three got together to open a few restaurants in the Tampa, Florida area, they had modest ambitions.

    Basham told Food & Beverage magazine, "We figured if we divided up the profits with what we thought we could make out of five or six restaurants, we could have a very nice lifestyle and play a lot of golf." The first six restaurants opened within 13 months. Eight years later the chain had grown to over 300 restaurants, and the three men now have a very, nice lifestyle.

    Coconut Shrimp is a sweet and crispy fried appetizer not found on most other menus, especially with the delicious marmalade sauce. Outback servers claim it's a top seller.

    At the restaurant chain, you get six of these shrimp to serve two as an appetizer, but since we're taking the time to make the batter and use all of that oil, I thought I'd up the yield to a dozen shrimp to serve four as an appetizer. If you don't want to make that many, you can use the same recipe with fewer shrimp and save the leftover batter to make more later or just pitch it.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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