Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.
Sydney's Sinful Sundae
SYDNEY’S SINFUL SUNDAE
Outback Steakhouse Copycat Recipe
Creamy vanilla ice cream rolled in toasted coconut and topped with chocolate sauce, whipped cream and a fresh strawberry.
1 cup heavy whipping cream
2 tablespoons sugar
1/3 teaspoon vanilla extract
1 pinch salt
1 cup shredded coconut
4 scoops vanilla ice cream
1 cup fudge sauce
8 large ripe strawberries
Put 4 dinner plates into the freezer. Make whipped cream by whipping cream in a large bowl on high speed. When cream stiffens add sugar, vanilla and salt. Continue whipping until cream makes stiff peaks (don't over beat or cream will fall apart - store in fridge until needed). Preheat oven to 300 degrees.. Spread coconut evenly over bottom of large pan. Bake for 25 to 30 minutes or until coconut is a golden brown (you may have to stir coconut during last 10 minutes of baking to brown evenly). Allow coconut to cool.
Heat up fudge topping for 10-15 seconds in microwave - get the plates out of the freezer and make a circle of fudge on each plate. Roll each scoop of ice cream in coconut - place each in center of fudge circle. Spoon 2 tablespoons of fudge over ice cream. Put large scoop of whipped cream on each ice cream ball. Cut 4 strawberries in quarters and position 4 pieces around each ice cream ball. Slice top off remaining 4 strawberries and stick into whipped cream.