Kopy Kat Recipes - O

Outback Steakhouse Steak Seasoning

1 envelope taco seasoning
1 envelope good seasons italian dressing
1 tablespoon olive oil
1 bottle coca cola

Combine taco seasoning and Italian dressing mix. Pierce steak with a fork, rub with oil, and coat with seasoning. Pour Coke around steak in deep plastic or glass container and cover with plastic wrap. Refrigerate for 24 hours. Grill; basting with marinade. Makes 8 servings

Outback Steakhouse Shrimp on the Barbie

1/2 cup butter, melted
1/2 cup olive oil
1/2 cup minced fresh herbs (parsley, thyme, cilantro)
3 tablespoons fresh lemon juice
4 garlic cloves, crushed
1 tablespoon minced shallot
Salt
Freshly ground pepper
1 1/2 pound medium to large shrimp (unpeeled)

Outback Dipping Sauce

2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper

Combine all ingredients except the shrimp and dipping sauce. Add the shrimp and mix. Marinate at room temperature for one hour, stirring occasionally.

Prepare barbecue with medium-hot coals. Skewer the shrimp. Grill until opaque (about 2 minutes per side). Makes 4 servings

Outback Dipping Sauce: Combine sauce ingredients and mix well. Chill

Outback Steakhouse Rack of Lamb Cabernet Sauce

1 1/3 cup cabernet wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder

In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a gentle boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.

While you are reducing liquid, brown butter in another pan (Don't just melt butter brown it, do not burn ). When you have finished reducing, add butter and mix well. By this time your sauce should have a semi-thick look to it. Makes 6 cups

Outback Steakhouse Marinade

1 cup scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent)

Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour.

Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection. Makes 1 serving

Outback Steakhouse Honey Wheat Bushman Bread

1 1/2 cup water -- warmed
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel color -- optional
3 tablespoons cornmeal -- for dusting

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour.

Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour. Bake at 350 for 20-25 minutes. Serve warm with whipped butter. Makes 1 loaf

Outback Steakhouse Honey Mustard

1/2 cup prepared salad mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise

Blend all together until completely until smooth. Makes 1 1/4 cup

Outback Steakhouse Gold Coast Coconut Shrimp

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying
Paprika

For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side. Makes 4 servings

Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt

Combine in a small bowl and refrigerate for at least one hour.

Outback Steakhouse Bloomin` Onion Batter

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
Directions:

Mix together. Dip onion in batter; fry in oil until done. Serve with dipping sauces as desired. Makes 4 servings

Outback Steakhouse Aussie Fries

2 pounds bag of frozen french fries
1 cup shredded colby jack cheese or mexican cheese blend
6 pieces bacon, cooked

Divide the fries into half, and use the other half later. Heat oil to 350F. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet.

Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are cooking. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Makes 6 servings

Outback Steak House Caesar Salad Dressing

1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese - lowfat okay
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoon lemon juice
1 tablespoon anchovy paste
2 cloves garlic - pressed
2 teaspoons sugar
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley - crushed
Directions:

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. Makes 2 cups

Outback Orange Marmalade Sauce

1/2 cup marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
4 drops tabasco to taste

Mix together and serve. Makes 1 cup

O'Charley's Spinach Dip

2 (10 ounce) packages chopped, frozen spinach
1/2 cup shredded parmesan cheese
2 (10 ounce) jars five brothers alfredo sauce
1 cup diced artichoke hearts
1 teaspoon tabasco sauce
1/2 teaspoon lemon juice

Thaw, drain and squeeze dry the spinach. Mix all ingredients together thoroughly and heat in microwave until hot, stirring frequently. Serve with tortilla chips. Makes 4 servings.

O'Charley's Loaded Potato Soup

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley. Makes 8 servings.

O'Charley's Irish Beef Stew

6 pounds beef tips
1 cup vegetable oil
1 tablespoon seasoning salt
4 ounces beef gravy base
6 cups hot water
2 bottles Guinness Stout
1/4 cup minced garlic
2 pounds baby carrots
3 pounds potatoes (diced 1/2 x 1/2 inch)
1 pound celery (diced 1/2 x 1/2 inch)
2 pounds yellow onion (diced 1/2 x 1/2 inch)
2 cups seasoned flour
1 gallon hot water
8 ounces au jus (dry)
1/4 cup chopped fresh thyme, stems removed
2 teaspoons granulated sugar
Chopped parsley

Gather first 7 ingredients. Place 1/4 cup vegetable oil into hot iron skillet over high heat. Add 3 pounds beef tips, season with half of seasoning salt and sear all sides. When beef tips are brown on all sides, remove from skillet and place into large shallow baking pan. Repeat steps 2 and 3 with 1/4 cup vegetable oil, remaining seasoning salt and beef tips.

Using a wire whip, mix 4 teaspoon gravy base with 6 cups hot water. Add liquid to baking pan with 2 bottles of Guinness Stout and 1/4 cup minced garlic. Cover pan with double layer of foil and seal tightly around edge of pan. Place pan in preheated convection oven for 90 minutes at 300 degrees.

Remove pan from oven and retain for later use. Place oil into heated kettle. Add baby carrots, diced potatoes and sauté for 3 minutes. Add celery and onion and sauté until onions are translucent. Add flour and mix well. Mix water with Au jus mix and add to kettle. Stir well until sauce thickens.

Add contents of roasting pan to the kettle and mix well. Add fresh chopped thyme and sugar, mix well and remove from heat. Serve beef stew in a bowl with a sprinkle of chopped parsley.

O'Charley's Honey Mustard

1/2 cup salad dressing
2 tablespoons Dijon (country) mustard
1 to 1 1/2 tablespoons honey
1/8 red pepper

Mix. Chill and serve. Dip for chicken or spread for sandwiches. Can mix 1/2 honey mustard with 1/2 ranch dressing and spread on chef's salad

O'Charley's Chicken Harvest Soup

1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve. Makes 8 to 10 servings.

Chicken Tenders for Harvest Soup

2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 1/2 pounds chicken tenders, thawed

In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes. Do not overcook. Drain chicken and reserve stock.

Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes. Add to soup. Makes enough for 8 to 10 servings of soup.

O'Charley's Black and Blue Caesar Salad

1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6 ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated

In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect. Add tomato slices on one side; refrigerate.

In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat. Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning. Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)

While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning. Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness. Cut into 1/2-inch slices. Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons. Makes 1 main dish serving.

O'Charley's Beef Monterey

1 ounce salad oil
1 teaspoon minced garlic
7 ounces marinated beef tips
Seasoning salt
1/2 cup freshly sliced mushrooms (1/4-inch hand cut)
1/2 cup julienne red onion (1/4- x 2 1/2-inches)
1 ounce Burgundy wine
4 ounces rice pilaf
1 slice Monterey jack cheese
1 each kale garnish
Sprinkle of chopped parsley

Note: You will also need an 8-ounce rarebit dish and a larger dinner dish.

Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10 seconds. Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium temperature. If you're cooking beef tips medium well or well done, do not add garlic until wine is added because garlic will burn.

When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.

Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted. Serve rarebit on dinner dish. Garnish with a fist size piece of kale and serve.

O'Charley's Caramel Pie

1 large Graham Cracker Pie Crust
2 cans sweetened consensed milk
1 small container Cool Whip
1 small pkg. chopped pecans
1 package Nestlé's mini chocolate chips

Peel paper from cans of Eagle Brand Milk. Place cans on their sides in a large pot and cover completely in cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so.

At the end of 3 hours allow cans to cool for 1 hour. (at least - this part is very important). Open cans of milk and spread into pie pan. Cover with Cool Whip. Sprinkle nuts and chocolate chips all over the top. Refrigerate for 8 hours.

Oldenberg Grill Tuscan Chicken

1 (10 ounce) skinless, boneless whole marinated chicken breast (marinade recipe follows)
2 tablespoons herb butter
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil

Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately. Makes 1 serving.

Marinade
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 1/8 teaspoons granulated sugar
3/4 teaspoon chopped onion

Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.

Oldenberg Grill Grilled Pork Chops

1 tablespoon minced garlic
1/4 cup fresh minced ginger
2 teaspoons red pepper flakes, or to taste
1/4 cup white wine vinegar
1 (9 ounce) jar hoisin sauce
2 tablespoons sesame oil
8 (6 ounce) center-cut boneless pork chops

Combine garlic, ginger, red pepper flakes, white wine vinegar, hoisin sauce and sesame oil in a food processor. Blend. Divide mixture in half.

Place the 8 pork chops in a shallow glass dish and pour half the marinade over the top. Cover and place in the refrigerator for 24 hours.

Remove chops from dish and drain. Grill pork chops over medium heat, basting often with reserved half of marinade. Makes 4 servings.

Olga's Kitchen Bread

1 cup milk
1/4 cup honey
1/4 cup margarine
1 teaspoon salt
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup warm water
1 teaspoon granulated sugar
4 cups all-purpose flour, divided
1 egg

Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm. Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.

Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but don?t add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.

Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-10 inches in diameter.

Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Cool and store in a plastic bag. Makes 16.

Olde Hitching Post Georgian Shrimp

16 jumbo shrimp (peeled and deveined)
2 ounces clarified butter
1 tablespoon chopped shallots
3 ounces peach brandy
4 ounces fresh peaches (pureed)
16 fresh peach wedges
4 ounces heavy cream
1 pound angel hair pasta
1 bunch chopped parsley
Salt and pepper to taste

Sauté shallots in large skillet with clarified butter. Add jumbo shrimp, sauté both sides and flame with peach brandy. Add peach puree, peach wedges and heavy cream. Stir gently reducing the sauce consistency until it coats back of spoon. Season to taste with salt and pepper. Add fresh chopped parsley.

Cook angel hair pasta al dente in salted water. Make nest of pasta and alternate four jumbo shrimp and fresh peach wedges in a circular pattern on pasta nest. Drizzle sauce over and around and pasta. Serves 2

Official All-Star Cafe Malted Milk Ball Cake

1 (18.25 ounce) box white cake mix
1/2 cup chocolate malt powder or Ovaltine
1 cup chopped malted milk balls

Icing
2 cups fudge icing
1/4 cup chocolate malt powder

Garnish
Malted milk balls

Make cake according to directions on the box, adding the malt powder at the same time as the dry mix. When the batter has been placed into the greased cake pans, sprinkle the chopped malted milk balls evenly over the batter. Bake according to directions on the box.

When the cake is cool, mix malt powder with fudge icing and frost. Serve with ice cream and malted milk balls.

Olive Garden Angel Hair and Three Onion Soup

4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or ½ frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

Place oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste.

Sprinkle with red pepper flakes and simmer for about 1 hour. Add pasta and parsley and cook until pasta is just al dente. Ladle into soup bowls. Sprinkle with grated Romano cheese. Makes 4 servings