Outbackrice Recipes

OUTBACK RICE

Outback Rice image

hey hey the ex prep guy kickin out a few more of my ungaurded secrets. today is rice. its a mess and it takes time but well worth it. let me know how you feel about this and my other recipes here on the site. questions just ask i like to help and love to cook

Provided by ryseone

Categories Low Protein

Time 40m

Yield 10 portions, 10 serving(s)

Number Of Ingredients 8

Ingredients

2 bay leaves
1/3 cup chicken base
6 cups water
6 cups rice
1/2 cup butter
1/4 cup onion
1/4 cup red bell pepper
1/8 cup minced garlic

Steps:

i will teach you short cuts that will save you time but like all short cuts they take away from safty so if you are not experienced with cutlery then do not do this cheat and use a hand chopper just dont over due it. take you one red bell pepper and cut in to slices take to sharp butcher knives by the handle in one hand and place your other on top the blades you will roll like a rocker over the slices makeing a fine dice. repeat this trick with all you veggies except with the garlic. use a hand slicer or a cheese gradder. to get a fine mince. like a mush.
place the veggies in a saute pan with the butter. sautte till the oninos are clear and mushy.set a side for now.
in a stock pot place water, chicken base, and rice add veggies and i like to add a blend of seasons that equal 1/4 cup it consist of a dash of oregano, paprika, onion powder, garlic powder, baisel, tyme, salt , and pepper. make to what mix yuou like. if you dont know these spices give them a smell you can learn a lot by there smell. remember to stir this so it dosent burn remove from heat when it loses its liquidy consistancy. place on heat at medium and cover with foil this gives the act of baking without taking up needed cooking space. when cooking two soups and 40 pounds of rice one has to take a few short cuts.

Nutrition Facts : Calories 508.5, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 119.3, Carbohydrate 94.1, Fiber 1.8, Sugar 0.4, Protein 8.1

OUTBACK STEAKHOUSE'S AUSSIE CHIPS AND AUSSIE CHEESE FRIES RECIPE

Outback Steakhouse's Aussie Chips and Aussie Cheese Fries Recipe image

Provided by á-174942

Number Of Ingredients 18

Ingredients

AUSSIE CHIPS:
2 medium russet potatoes
6 cups vegetable oil or shortening
SEASONING:
1 tablespoon salt
1 teaspoon garlic powder
3/4 teaspoon freshly-ground black pepper
1/2 teaspoon onion powder
1/8 teaspoon ground thyme
ON THE SIDE:
Ranch dressing
AUSSIE CHEESE FRIES:
A plate of cloned Aussie Chips (from above recipe)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 bacon slice cooked
ON THE SIDE:
Ranch dressing

Steps:

For the Aussie Chips: Preheat oil to 375 degrees fahrenheit in a deep fryer. Cut potatoes into french fry slices using a vegetable slicer or mandolin. It's important to use a gadget for the slicing so that the fries will all be the same thickness, and will cook evenly. Submerge all of the sliced potatoes in a large bowl fill with cold water for 30 minutes. Combine all of the seasoning ingredients in a small bowl and set aside. Remove potato slices from the water and onto a clean towel. Blot dry. Fry potato slices for 8 to 12 minutes in hot oil until light brown. Drain fries on a rack or paper towels and sprinkle with some of the seasoning. Pile the fries on a plate and serve with ranch dressing on the side, if desired. For the Aussie Cheese Fries: Prepare the clone for the Aussie Chips and arrange the seasoned fries on an oven-safe plate. Preheat oven to 400 degrees fahrenheit. Mix the cheeses together and sprinkle the blend over the fries. Crumble the bacon and sprinkle it over the cheese. Bake the plate for 4 to 5 minutes in the hot oven, until cheese is melted. Serve with ranch dressing on the side.

OUTBACK RANCH

Outback Ranch image

Ranch is not hard--you will need to break it down. It is simple and calls for regular ingredients that you will find very normal and easy.

Provided by ryseone

Categories Salad Dressings

Time 20m

Yield 6 gallons, 75 serving(s)

Number Of Ingredients 12

Ingredients

4 gallons mayonnaise
2 gallons buttermilk
1/4 cup table salt
2 tablespoons table salt
1/4 cup cafe ground black pepper
1/2 tablespoon cafe ground black pepper
1/4 cup onion powder
1/2 tablespoon onion powder
1/4 cup garlic powder
1/2 tablespoon garlic powder
1 tablespoon cayenne pepper
1/2 tablespoon cayenne pepper

Steps:

Add buttermilk and spices.
Mix well.
Add mayo and then mix on low 15 minutes.
Stays fresh 3-5 days.

Nutrition Facts : Calories 45.9, Fat 0.9, SaturatedFat 0.6, Cholesterol 4.1, Sodium 671.7, Carbohydrate 6, Fiber 0.2, Sugar 5, Protein 3.6

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