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Olive Garden(™) Pesto Sauce

Today I have a secret recipe for Olive Garden’s pesto sauce.  This classic Italian sauce is made with fresh basil leaves, pine nuts, olive oil, garlic and a blend of Italian cheeses.  Most commonly pesto is served with pasta, but you can also serve it on chicken, potatoes, tomatoes and string beans.

You can always find 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(™) Pesto Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.

Transfer pesto from food processor to bowl. Add all remaining ingredients.

Toss with your favorite pasta or chill and use in 2-3 days.

Have a comment or question about this recipe? Post it here


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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Olive Garden(™) Bolognese Sauce

Bolognese is a meat-based sauce that originates from Bologna, Italy.  Today’s secret recipe will show you how to make Olive Garden’s rich and hearty bolognese sauce.  This sauce is great on pasta, or for making lasagna, baked ziti and more.  Use fresh herbs in this recipe to create the best flavor.  This sauce freezes well too.

You can find more Olive Garden recipes in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Bolognese Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dry)
1 teaspoon fresh sage

Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.

Add meat and cook 10 minutes over medium heat, stirring occasionally. De-glaze pan with wine; let it reduce.

Add tomatoes and remaining ingredients and stir; simmer for about 1 hour.

Serve over fresh, hot pasta.

Have a comment or question about this recipe? Post it here


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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Olive Garden(™) Lobster Spaghetti

Today I have a secret recipe for an Olive Garden dish that is perfect for a romantic dinner.  Succulent lobster in a slightly spicy sauce with spinach and tomatoes served over spaghetti.  Pour a couple glasses of Chardonnay, light a few candles, and you’re all set.  If you’re unable to get your hands on some fresh lobster, you can easily substitute king crab legs in this dish.

For some more creative ways to enjoy lobster, browse these recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Lobster Spaghetti  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 lobsters (1.5 lbs each)
2 Tbsp Extra-virgin olive oil
1 medium yellow onion, diced
1 Tbsp garlic, chopped
1/8 tsp crushed red pepper
1 cup white wine
¼ cup sherry
1 6-oz pack fresh spinach
3 roma tomatoes, diced
1/2 stick cold butter, cut into pieces
Sea salt to taste
Pepper to taste
12 oz spaghetti, cooked according to package directions

Heat water in a very large stock pot until boiling.

Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Garnish with lobster shells.

Serves 4

Have a comment or question about this recipe? Post it here

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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almondbars

Olive Garden(tm) Breadstick Lasagna

Today I’m going to show you how to make a delicious lasagna by using one of our most requested secret recipes.  Everyone loves Olive Gardens breadsticks and now you can use them to make an amazing lasagna dish.  The breadsticks take the place of the pasta and are layered with sauce and two types of cheese.

You can bake your own Olive Garden breadsticks for this dish by following this secret recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(tm) Breadstick Lasagna
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

10 Olive Garden Breadsticks
1/2 cup of Marinara Sauce
1/2 cup of Meat Sauce
1 cup of Shredded Mozzarella
1 cup of Ricotta Cheese

Place 1/4 cup of marinara sauce on the bottom of a 9” x 9” baking pan.

Lay 5 Olive Garden Breadsticks across the pan.

Spread a 1/2 cup of ricotta cheese over breadsticks.

Add 1/2 cup of shredded mozzarella on top of the breadsticks.

Spread 1/2 cup of meat sauce over cheese.

Lay another layer of 5 Olive Garden Breadsticks, side by side, over the meat sauce.

Add another layer of ricotta cheese.

Spread 1/4 cup of marinara over top of breadsticks.

Sprinkle the remainder of the shredded mozzarella to the top of the lasagna.

Loosely cover the lasagna with foil and bake at 325 degrees for 30 minutes.

Set Lasagna to cool for approximately 15 minutes before cutting and serving.

Serves 6

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
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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