Outback Steakhouse Cinnamon Oblivion Recipes

OUTBACK STEAKHOUSE BLOOMIN' ONION

Steps:

• ---------Alrighty-forthe seasoned flour-----------.
• combine flour, paprika, garlic powder, pepper and cayenne-mix well.
• --------Creamychili sauce--------.
• combine mayo, sour cream, chili sauce and cayenne-mix well.
• --------Dippingsauce----------.
• Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
• --------Andfor the batter---------.
• Mix cornstarch, flour and seasonings until well blended.
• Add beer and mix well.
• Cut about 3/4 inch off top of onion and peel.
• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
• Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).
• Dip in seasoned flour and gently shake to remove excess.
• Seperate peatls to coat thoroughly with batter.
• Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
• Turn over and fry 1 1/2 minutes more or until golden brown.
• Drain on paper towels.
• Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
• Serve hot with chili sauce and dipping sauce.

CINNAMON OBLIVION

Steps:

• For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
• Heat until mixture boils and all sugar granules are dissolved.
• Add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
• Be sure that all pecans are well-coated.
• Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
• You should be able to separate all of the nuts.
• For the croutons, preheat the oven to 300°F.
• Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
• Stir halfway through cooking time.
• Melt the butter in a skillet over medium heat.
• Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
• Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
• Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
• Remove croutons from the heat and pour them onto a plate to cool.
• Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
• You want to be sure you don't stir hard enough to break up the apples.
• Microwave the apple for 1 to 2 minutes or until hot.
• To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
• You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
• Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
• Dribble another tablespoon around the base of the ice cream onto the plate.
• Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
• Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
• Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
• Top off each dish with a fresh strawberry.