Easy Outback Restaurant Copycat Recipes you MUST try at home - How to make Outback's Bloomin' Onion copycat recipe, Cheese Fries, Coconut Shrimp, Alice Springs Chicken, and Outback's Delicious Ranch Dressing.

Jamaican Rum Cake. The best recipe I've tried! A dense yet moist cake infused with a rum & butter syrup that just takes the deliciousness to a whole other level. Utterly irresistible!!

This recipe originates from a restaurant, Roasty Chicken Churrasqueira, located in the town of Maple, Ontario, Canada. Piri Piri sauces are used in Portuguese and African cooking. I fell in love with churrasqueira chicken after trying it in a local restaurant in my home town. I think this sauce is the best of it's kind that I've tried. This recipe will make about 1 cup of sauce.

A delightful and creamy Italian dessert that will tantalize your taste buds.

German Chocolate Cake. This recipe gets a flavourful twist by toasting the coconut and pecans in the caramel filling. It's so much better!

This keto chicken and dumplings recipe is hearty, comforting, filling, and of course, low-carb. It is also Whole30, Paleo, and Gluten-Free.

The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!

I'll never make it another way.

Crisp, buttery, and marbled hamantaschen, triangular filled cookies for the Jewish holiday of Purim, or for everyone who knows how amazing little chocolate-vanilla cheesecake cookies will be. The r…

Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.

Roasted, baked, boiled, or fried, the Portuguese say they have 365 bacalhau (cod) recipes, one for every day of the year.

This Russian Cream recipe is so delicious and easy to make! This is one of our favorite recipes for holidays and special occasions.

I’ve never tried crack before, but after having this pie, I don’t feel I ever need to. This sweet treat will leave you addicted, euphoric, and fiending another bite.

A fantastic way to use some of your HexA choice, and fantastic with basically anything or on their own!

Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. They are my new favorite breakfast recipe from the cookbook Natasha's Kitchen

Tender bites of chicken, marinated in yogurt and a blend of delicious seasonings then enveloped in a rich and creamy sauce.

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce!  It's pure heaven!

It has been sometime since I've tried any new meat curry recipes from Madhur Jafrrey because I keep going back to the few favourite recipes that I've made before. Among my top MJ's favourite meat curry dishes are Meatball Curry, Kerala-Style Bhuna Pork, Pork In A Mustard Spice Mix, Goan Pork Vindaloo with Potatoes, and our top favourite in my house, Red Pork Curry. I have cooked this many times since then. Last week I've made Ina Garten's Scallion Basmati Rice, Madhur Jaffrey's Cabbage with Garlic and Shallots, and to complete the menu, this Pork Vindaloo, another one of MJ delicious curry. This recipe has very few ingredients, and if you love cooking curries at home, like I do, you would probably have the spices needed, ground cumin, ground turmeric and chilli powder. Yup only three spices! The surprise ingredient here is grainy French mustard. In Madhur Jaffrey own words, "Most recipes for vindaloo involve grinding mustard seeds in vinegar. To save this step, I have used grainy French Pommery mustard (Moutarde de Meaux) which already contains vinegar. It works beautifully." And I totally agree with her, it works deliciously! And in a vindaloo recipe, garlic is one of the essential ingredient. Along with the onions used, this is my third post for this week's IHCC theme, October Monthly Featured Ingredient Challenge : Alliums ! I've doubled the recipe, as always, for curries like this, as a single recipe is never enough. I would suggest you do the same if you are cooking for 4-6 people. Leftovers is always a good thing for curries like this. The only changes I've made is to use 2-1/2 times more of the spices. For the chilli powder, MJ says that more can be added if you prefer a spicy dish. Of course we do! I have used 2 tablespoons, as the one I used is medium-hot. Use less if the chilli powder is extra hot. I have however reduced the amount of coconut milk, as I have always prefer to use less coconut milk for curries like this. I want the flavour and taste of the spices to stand out boldly, and not to be tone down by the creaminess of the coconut milk. So for double recipe, I have used only about 150ml of coconut milk, with 350 ml water. Using French grainy mustard is indeed a great idea of MJ! The grainy mustard is mixed with the three spices, salt and vinegar in a small bowl. Slice the onions into half rings and crash the garlic into a pulp. Fry the onions in some oil until medium brown, then add the garlic, stir for 30 seconds, then add the mustard mixture. Stir and fry for about 1 minute, then add in the meat, stir fry for 3 minutes. Pour in the coconut milk and water. Cook for about an hour, stirring now and then, until the meat is tender. You may need to add a few tablespoons of water if the curry appear dry during cooking. Delicious Pork Vindaloo! Tender meat, infused with the flavours of the spices and vinegar. And we love the gravy. This delicious dish is so good with the Scallion Basmati Rice and the Cabbage. Looks like this is one more curry that will be repeated in my kitchen! Pork or Lamb Vindaloo (adapted from 100 Essential Curries, Madhur Jaffrey) serves 3-4 1-1/2 tablespoons grainy French mustard 1-1/2 teaspoons ground cumin 1/4 teaspoon ground turmeric 1/2 - 1 tsp chilli powder 1 teaspoon salt 1 teaspoon red wine vinegar 100gm (4oz) onions, peeled 6 large garlic cloves, peeled 3 tablespoons vegetable oil 550gm (1-1/4 lb) boned hand of pork or shoulder of lamb, cut into 2.5cm (1 in) cubes 150ml (5 fl oz) tinned coconut milk, well stirred Step One Combine the mustard, cumin powder, turmeric, chilli powder, salt and vinegar in a cup. Mix well. Step Two Slice the onions into fine half-rings and crush the garlic to a pulp. Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, add the onions. Stir and fry until they are medium brown. Add the garlic. Stir and fry for 30 seconds. Add the paste from the cup. Stir and fry for a minute, then add the meat. Stir and fro for about 3 minutes. Step Three Now add in the coconut milk and 150ml (5fl oz) water if you are going to cook in a pressure cooker and 250ml (8fl oz) water if you are going to continue to cook in the frying pan. (Transfer to a pressure cooker at this state if that is your intention). Cover and either bring up to pressure, or to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in a pressure cooker and 60-70 minutes in the frying pan. I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, October Monthly Featured Ingredient Challenge : Alliums and I'm linking this post with Cookbook Countdown #22 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

A tried, tested and perfected recipe for this 5-ingredient, no-bake slice that everyone loves.

Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped

Mango sticky rice is called 'khao nieow mamuang' in Thai and is a delicious dessert dish much beloved in Thailand and rightly so. Mamuang is the word for mango and you do need nice sweet ripe mangos for the dish. The trick is in getting the rice right.

I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!

I’m not sure when halva first crossed my radar — it might have been mentioned in some of the many food blogs I scan every week, in a food magazine, or on a restaurant menu, but I’ve been wondering what it is for a while. I knew it had sesame in it, and since I love sesame desserts, I put it on my to-try list. I recently was able to get my hands on some, and here’s what I thought of this Middle Eastern confection!

Super Easy Lemon Bars. New & improved with a deeper lemon layer. Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bars recipe I've ever tried in almost 40 years of baking.

The recipe is found in Ina's cookbook, "Go To Dinners: A Barefoot Contessa Cookbook."

It’s been a while since posting recipes. I’m on half term break this week, though, so I’ll try to catch up. This morning I dcidex to try an experiment I’ve wanted to try for…

The perfect blend of buttery goodness and tangy sourdough, these buttery sourdough discard crackers are crispy and delicious. We love serving them with dip or eating them plain. Use up the sourdough discard in your refrigerator by making these delicious crackers!

South African koeksisters are a from-scratch braided donut that's cooked crisp then soaked in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.

Want the best copycat recipes from your favorite top restaurants -Olive Garden, KFC, Chipotle, Starbucks & Cheescake Factory? 50 restaurant recipe copycats.

These Nargis kebabs really are a hidden jewel of Indian cuisine, they are almost certainly the inspiration behind the British Scotch Egg.

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

This Norwegian almond cake is easy to make with a special pan. I like to top mine with a simple glaze and sliced almonds.

As a native New Yorker, I know there's nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it.

An easy, egg fee, alcohol free, and DELICIOUS tiramisu with layers of soaked lady fingers and an extra special mascarpone cream

An insider's guide to all the BEST vegan restaurants in Prague, for plant-based goodness!