Olive Garden : The Restaurant Recipe Blog

Feb
11
2015

Who doesn’t love a rich and creamy cheesecake?  Well today’s secret recipe kicks it up a notch by combining chocolate chip cookie dough into the mixture.  Once you take a bite of Olive Garden’s chocolate chip cookie dough cheesecake, you’ll be in love.  Make this cheesecake the next time you’re entertaining guests and you’ll be sure to impress.

We have many more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden’s Chocolate Chip Cookie Dough Cheesecake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese — softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips

TOPPINGS:
1 pint heavy whipping cream — whipped
Chocolate chips
Chopped walnuts

Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan.

Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter.

Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve.

To serve, remove the sides of the pan and top with fresh whipped cream.  Sprinkle with additional chocolate chips and chopped walnuts.

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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1 Comments
Dec
31
2014

Olive Garden Spinach & Artichoke Dip

Posted by: ChefTom in Categories: Olive Garden, Recipes.

Today I have a fantastic secret recipe to bring in the new year with.  Olive Garden’s spinach artichoke dip is rich, delicious and perfect for dipping.  For a quick and easy version use canned artichoke hearts.  Serve with toasted bread or tortilla chips.  Bring this to your New Years gathering and you’ll be the hit of the party.

Plus, in case you missed it, don’t forget to check out our top 10 secret recipes of 2014 on our forum: Go Here

Have a very safe and happy New Year!!

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New Secret Recipe
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Olive Garden Spinach & Artichoke Dip
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.

PREPARATION WITH FRESH ARTICHOKES

Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.

Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.

Follow Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Oct
22
2014

Olive Garden Herb Roasted Chicken

Posted by: ChefTom in Categories: Olive Garden, Recipes.

It’s always enjoyable when you can easily prepare a home cooked meal.  Today’s secret recipe (below) is an excellent dish to make for a nice family dinner.  Olive Garden’s herb roasted chicken comes out perfectly moist and tender.  Every bite is full of fresh vibrant flavors of rosemary, sage, thyme and lemon.

No meal is complete without a side dish, so prepare some broccoli and cheese topped potatoes by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden Herb Roasted Chicken

1 (3½-4lb) roasting chicken
Extra virgin olive oil
6 large fresh rosemary sprigs
6 bunches fresh sage
6 bunches fresh thyme
Kosher salt to taste
Black pepper- to taste
Crushed red pepper- optional
1 lemon, cut into wedges

Pre-heat oven to 375 degrees F.

Strip leaves from 1 bunch each of the rosemary, thyme and sage. Chop well.

Empty cavity of the chicken and pat dry with a paper towel. Rub chicken with olive oil. Sprinkle on half of the chopped herbs. Add salt and pepper. Rub chicken to evenly distribute herbs and seasonings.

Place half of the remaining herbs on a roasting tray. Put chicken on top of the herbs, and the remaining herbs inside the cavity.

Roast the chicken approx 1 hour at 375 ºF, or until meat thermometer reads 165ºF at the deepest part of the thigh, and juices run clear.

Transfer to serving platter. Garnish with lemon wedges and serve immediately.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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0 Comments
Sep
03
2014

Olive Garden Stuffed Chicken Marsala

Posted by: ChefTom in Categories: Olive Garden, Recipes.

I recently had the most amazing chicken dish at Olive Garden.  The next day I couldn’t stop thinking about how good the dish was, so I was determined to recreate it at home.  Today’s secret recipe will show you exactly how to make Olive Garden’s stuffed chicken breast.

Oven-roasted chicken breast is stuffed with Italian cheeses and sun-dried tomatoes, then topped with a creamy Marsala wine sauce with mushrooms.

For your side dishes, use these delicious recipes from our forum for spinach greens and garlic mashed potatoes.

Enjoy!

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New Secret Recipe
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Olive Garden Stuffed Chicken Marsala

Cheese Stuffing:
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°F.

Combine all cheese stuffing ingredients in a mixing bowl.

Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

Fold over other lobe of chicken breast; does not have to seal.

Heat large sauté pan over medium heat.

Add olive oil and heat until shimmering.

Place flour in a shallow pan and season to taste with salt and pepper.

Dredge stuffed chicken breasts in flour, shaking off excess.

Saute chicken breasts with preheated oil, cooking until each side is golden brown.

Remove chicken from pan and place in a baking dish.

Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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