Olive Garden Recipes

[Anonymous]

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
10 milliliters Garlic -- peel -- halve
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low - or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

[Anonymous]

Olive Garden Bolognese Sauce

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine, let reduce.

Add tomatoes and remaining ingredients, simmer slowly about 1 hour.

Cook the pasta, drain, toss with sauce.

[Anonymous]

Olive Garden Salad Dressing

1 1/2 c Bottled Italian dressing
2 tb Parmesan; grated
2 tb Sugar or equivalent in-Equal
1 lg Raw egg; or egg beaters-equal to 1 egg; or 2 tb Mayonnaise

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked.

Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.

Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes.

Add onion rings, radish, etc.

[Anonymous]

Olive Garden Sangria


1.5 Liters Soleo Red Table Wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
Strawberries
oranges
crushed ice

This makes a gallon. Mix all ingredients except for ice.

Pour sangria in glass and then add ice.

Make sure there is fruit in every glass.

[Anonymous]

Olive Garden Sicilian Splash

4 Cubes ice
2 Ounces White grape juice
1 Ounce orange soda
Splash sparkling water

In a tall glass, blend in the above order. Garnish with a lemon slice

[Anonymous]

Olive Garden's Black Tie Mousse Cake

Bottom Layer: 1 box Chocolate cake mix, devil's food

Second Layer:

1 tspn unflavored gelatin
1 tbsp cold water
2 tbsp boiling water
4 oz chocolate chips
4 oz cream cheese, cubed
¾ cup heavy cream
½ tspn granulated sugar

Third Layer:

3 egg yolks
¼ cup sugar
3 tbsp flour, sifted
1 tspn unflavored gelatin
1 ¾ cups heavy cream
1 tspn vanilla extract

Fourth Layer:

1 ½ cups heavy cream
2 tbsp butter
18 oz semisweet chocolate, chopped

For Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.

For Second Layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar.

As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

For Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring.

Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.

For Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar.

Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.

[Anonymous]

Olive Garden's Zuppa Toscana

1 lb hot Italian sausage
¾ cup onion, diced
6 slices bacon
½ tspn minced garlic
1 x 10 oz package kale
32 oz chicken broth
1 qt water
2/3 cup heavy cream
1 tspn dried parsley
½ tspn oregano

Preheat oven to 300°F.

Bake sausage links on sheet pan about 25 min., or till done.

Cut in half lengthwise then cut at an angle into ½" slices.

Cook bacon in large saucepan till crisp, removed & crumble.

Cook onion in bacon drippings over medium heat till onions are nearly clear.

Add garlic & cook 1 minute. Add stock and water, simmer 15 min.

Add crumbled bacon, sausage, kale, cream, parsley & oregano & simmer 5 minutes.

[Shadows]

Recipe Name: OLIVE GARDEN CRAB ALFREDO
Category: MAIN
Serves: 1


6 each Ozs of thawed snow crab
-meat, seperate leg meat.
1 each Whole egg (Coddle for 30
-seconds)
6 each Ozs of heavy whipping cream
3 each Ozs of unsalted butter
3-4 ozs of parmesian
-cheese (Grated)



Now take a sauce pan and place over lo-med heat. Allow pan to warm
until barely able to touch. Place butter in pan and melt-DO NOT ALLOW
BUUTER TO BROWN_ Add cream, bring up to med heat, allow cream to
begin to lo boil. Reduce heat to lo. Seperate egg youlk from whites.
Add yolk to pan, ensure heat is lo other wise you will get scrambled
egg. Add cheese, maintain lo heat- Add crabmeat. Now sauce should be
of moderate thickness. Have your fettucine noodle plated and add your
alfredo sauce.

[Smitwad]

Olive Garden Stuffed Chicken Marsala
Serving Size: 4
Ingredients:
Chicken
2 lbs Skinless, boneless chicken breasts

Cheese Stuffing
1/2 cup Smoked shredded provolone or gouda cheese
8 oz Shredded Mozzarella
1/4 cup Grated parmesan cheese
1/2 cup Breadcrumbs
1 tsp Minced fresh garlic
1/4 tsp Crushed red pepper flakes
2 Tbsp Sundried tomato flakes (if in oil drain first)
1/3 cup Thinly sliced green onions
3/4 cup Sour cream
1/2 tsp Salt
1/2 tsp Black pepper

Sauce
1 Small Onion
24 oz Marsala Wine
8 oz Heavy cream
6 cups Button mushrooms (thinly sliced)
as needed Salt and pepper

Procedures:

Prep:

- Preheat oven to 350 degrees

Stuffing:

- Combine all cheese stuffing ingredients in a bowl

Chicken:

- Butterfly thickest section to create two lobes - pound out until 1/4" - 1/2" thick

- Place pounded out chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast

- Gently press stuffing down and fold over other side of chicken breast

- Preheat large saute pan on stove top. Add 4 oz. oil, heat oil until shimmering.

- Place approximately 2 cups of flour in a pan and season it to taste with salt and pepper. Dredge stuffed breasts in flour. Shake off excess.

- Place stuffed chicken breasts in saute pan with preheated oil.

- Cook each side until golden brown ("searing").

- When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes.

- Bake until juices run clear and stuffing and center of chicken reach a temperature of at least 165 degrees.

- Add onions to saute pan. Stir with spatula.

- After 2 minutes add mushrooms, saute mixture until onions are translucent.

- Deglaze saute pan with marsala wine - make sure to incorporate particles from bottom of pan.

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

- Place cooked chicken breast on a plate and top with onions, mushrooms, and sauce.

- Serve with your favorite garlic mashed potato recipe.

** If sauce is not thick enough (depending on taste): take 2 tbsp of water and mix with 2 tbsp of cornstarch- dissolve cornstarch and mix into hot sauce. Heat sauce until boiling and desired consistency.

[Kitchen Witch]

Welcome to RSN Smitwad!

We have a wonderful site here and I know that we will enjoy any and all recipes that you would like to share with us!

If you need anything - just ask - we have a great group of active members here that are always willing to help.

Welcome aboard!

Kitchen Witch

[Smitwad]

Olive Garden Parmesan Crusted Tilapia
Serving Size: 6

Ingredients:
6 fillets of tilapia (approximately 6 ounces each)
1 1/4 cup(s) Alfredo Sauce (homemade or store bought)
8 oz cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges
Tilapia Crusting Mixture
3/4 cup(s) Italian breadcrumbs
3/4 cup(s) grated Parmesan cheese
3 Tbsp vegetable oil
Italian Vegetables
4 cup(s) zucchini, cut into 1/4 inch slices, then halved
4 cup(s) yellow squash, cut into 1/4 inch slices, then halved
2 cup(s) red bell peppers, cut into strips
2 cup(s) red onions, cut into strips
1 Tbsp Italian seasoning
1 Tbsp kosher salt
1 Tbsp chopped garlic
1/4 cup(s) extra-virgin olive oil Procedures:

Tilapia Crusting Mixture

- Using a spoon, thoroughly mix all ingredients in a large bowl.

- Cover and refrigerate until ready to use.

Italian Vegetables

- In a large bowl, combine all ingredients and mix thoroughly.

- Place onto a baking sheet, forming a single layer.

- Set aside until ready for baking with tilapia.

Assembling Parmesan Crusted Tilapia

- Preheat oven to 450 degrees F.

- Place Tilapia fillets in a non-stick, shallow, baking pan.

- Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.

- Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.

- Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.

- After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.

- The vegetables should bake for an additional five minutes, or until tender, and remove from oven.

- Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

[kmcgill]

Originally Posted by Anonymous

Welcome to the Olive Garden Secret Recipe Archive.

I am going to make the "Olive Garden Lasagna" recipe that I got from the "America's Most Wanted Recipes". It does not say if the lasagna noodles are to be cooked or raw. I have a receipe that uses raw noodles. Can anyone help?
Thanks

[b-man]

Welcome to Recipe Secrets kmcgill...

I am sure you will enjoy all that there is to offer here. Be sure to visit all of our forums, and post up your recipes too!

I too have the Americas Most Wanted Recipes book. I think it would be safe to assume the noodles are to be cooked. I am certian of it were otherwise, Mr. Douglas would have included that very point!

Once again...WELCOME!

B-man

Originally Posted by kmcgill

I am going to make the "Olive Garden Lasagna" recipe that I got from the "America's Most Wanted Recipes". It does not say if the lasagna noodles are to be cooked or raw. I have a receipe that uses raw noodles. Can anyone help?
Thanks

[m933]

Does anyone have recipe for making sauce for Fettucine Alfredo from Olive Garden. I couldn't locate in your forums. Help!

[b-man]

Hi m933...

Welcome to Recipe Secrets. There is a requirement\house rule of all new members that they must post a recipe or answer a question regarding a recipe, before being able to request a recipe!

I'll give you the benefit of the doubt, but I would hope you will post a least one recipe for all of our members to view and enjoy, as a result of answering your request.

Also, the Google search tool at the bottom of the page works very well, and it will search the entire site here in short order.

There is an Olive Garden Fettucine Alfredo recipe in the International Recipes Forum...under, of course, Italian recipes. It's actually one of my posts, and can be found about 3\4 of the way down the page on the following link:

http://recipesecrets.net/recipeBB/in...ic2345-s0.html

Also, you might want to scroll up to about the half way point on this page...the Alfredo recipe is there!

Click on the link and scroll down the page. We'll be looking forward to your recipe posts!

B-man

Originally Posted by m933

Does anyone have recipe for making sauce for Fettucine Alfredo from Olive Garden. I couldn't locate in your forums. Help!

[Brackman]

I would cook them, but if you are using the ones that dont have to be cooked then dont cook them. I use those alot, not as many pans to clean that way!

[Smitwad]

Olive Garden Chicken Vino Bianco
Serving Size: 4

Ingredients:
4 pieces boneless/skinless chicken breast approx 4 oz each flattened
2 fl oz olive oil
2 tablespoons chopped green onion
½ cup small diced tomato
½ cup red onion sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
½ teaspoon salt
½ cup butter divided
¼ cup fresh lemon juice
½ cup dry white wine
1 pound uncooked linguini
Seasoned flour (for dusting)
Seasoned flour:
3 cups flour
¼ teaspoon pepper
¼ teaspoon salt

Procedures:
Heat oil in large saute pan
Dust chicken in seasoned flour
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees
Remove chicken from pan and set aside
Add 2 tablespoons butter to pan
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt to pan
Let saute for three minutes, stirring constantly
Add chicken back to pan
Add white wine, lemon juice and the remainder of the butter
Allow to come to a boil
Cook pasta according to directions on the box
Add drained cooked pasta to the pan and toss together and serve

[Kitchen Witch]

Tortelloni Bolognese



2 lb(s) Torelloni
2 Tbsp Extra Virgin Olive Oil
1 Onion, small and finely chopped
1 Carrot, medium and finely chopped
1 Celery stick, finely chopped
2 clove(s) Garlic, finely chopped
8 oz Ground beef
6 oz Italian sausage, casing removed
1 cup(s) Red wine
2 1/2 cup(s) Plum tomatoes, chopped and crushed
1 tsp Rosemary, chopped
1 tsp Sage, chopped
Salt, to taste
Pepper, to taste
Parmesan cheese, freshly grated



Heat oil in large saucepan over medium heat. Add celery, carrot, onion, garlic and cook gently for 5 minutes or until translucent.

Add beef and sausage to saucepan. Using spatula, break meat into small pieces. Cook 10 minutes over medium heat, stirring occasionally

Add wine and stir to deglaze pan; reduce until wine is evaporated. Add tomatoes and remaining ingredients. Simmer slowly for 1 hour.

Cook tortelloni according to package directions; drain. Toss hot pasta in sauce. Top with parmesan cheese. Serve immediately.

[Kitchen Witch]

Ravioli in Mushroom Cream Sauce


12 oz Ravioli or tortellini
1/4 cup(s) Walnuts, chopped
3/4 cup(s) Heavy whipping cream
1/4 tsp Black pepper
8 oz Mushrooms, sliced
2 cup(s)Freshly grated Parmesan cheese
2 Tbsp Extra virgin olive oil

Cook pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium heat.

Sauté mushrooms and walnuts until mushrooms are golden brown.

Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.

Turn heat to warm and when cream stops simmering. Add pepper and Parmesan; stir until sauce is smooth. Do not boil.

Drain pasta and place on a serving plate.

Pour sauce over pasta and serve immediately.

[Kitchen Witch]

Olive Garden Tortellini do Forni

1 1/4 pounds cheese tortellini, cooked
Chopped fresh parsley
Freshly-grated Parmesan cheese

Tomato Basil Cream Sauce
1/4 cup olive oil
2 large garlic cloves, minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube, mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.

When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.

Yields 4 servings.

[Kitchen Witch]

Brasato al Chianti
cook: 16 hr(s)

Ingredients

1 lb(s) Cavatelli Pasta
3 lb(s) Beef Rump Roast
1 stick(s) Chilled Butter
1 Bottle of Chianti Wine
1 cup(s) Diced Spanish Onions
1/2 cup(s) Fresh, Diced Carrots
1/2 cup(s) Fresh, Diced Celery
6 clove(s) Fresh Garlic
1 Tbsp Cracked Peppercorns
2 ea Bay Leaf
Extra Virgin Olive Oil (as needed)
8 oz Tomato Sauce
1 lb(s) Fresh Mushrooms
Chopped, Flat Leaf Parsley (to garnish)
Salt & Fresh Cracked Black Pepper (to taste)

Procedures

MARINADE PREPARATION

Place meat in large bowl. Add the wine, onions, carrots, celery, garlic, peppercorns and bay leaf.

Marinate for 12 hours (overnight), turning occasionally.



BRAISING TECHNIQUE

Remove roast and vegetables from marinade. Reserve marinade liquid. Heat oil in large pan. Add roast to hot oil to brown (sear). Season with salt and pepper. Sear all sides; about 12 minutes.

Remove meat from pan. Add 1 oz. oil and vegetables; brown about 20 minutes. Add tomato sauce; stir for 2 minutes. Add the reserved marinade while stirring and scrapping mixture from the pan bottom and sides.

Add roast to sauce mixture. Cover and simmer for about 3 to 4 hours or until meat is tender.

Remove roast and cool on cutting board for 10 minutes.

Pour sauce mixture into blender. Add chilled butter. Blend on high speed until smooth. Strain sauce through sieve and reserve for service.



PASTA PREPARATION

Prepare pasta when sauce is complete. Bring water to boil in large pot. Add salt, pasta and cook until pasta floats. Strain pasta from water. Lightly mix sauce and pasta. Remaining sauce can be served on the side or poured over meat and pasta.

Chefs Tip: Serve with Chianti wine and crusty Italian bread.

[Kitchen Witch]

Olive Garden's Beef Filets in Balsamic Sauce

4 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

SAUCE PREPARATION
Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently.

Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF PREPARATION
Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature.

Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.

[Kitchen Witch]

Olive Garden's Chicken Crostina

Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients

6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

Procedures

* MIX all ingredients for Potato Crust in a bowl and set aside.
* MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
* PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
* COOK pasta according to package directions. Drain and set aside.
* HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
* COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

[Kitchen Witch]

Olive Garden's Tomato & Mozzarella Caprese

8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil leaves
*12 oz fresh mozzarella cheese, sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil


1. ARRANGE sliced tomatoes on a large platter.
2. PLACE one basil leaf on top of each tomato slice.
3. PLACE one slice of mozzarella on top of each basil leaf.
4. SPRINKLE oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.

[Kitchen Witch]

Olive Garden's Grilled Shrimp Caprese

Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces
20 medium fresh basil leaves, stems removed and cut into 1" pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef's Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
7. TOP pasta with cooked shrimp and serve.

[Kitchen Witch]

Olive Garden's Penne Romana

Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4"pieces
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 Tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tbsp corn starch
2 cups chicken broth

Pasta
1 Tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese


1. HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
2. WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
3. HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
4. SERVE hot.

[Kitchen Witch]

Olive Garden's Venetian Apricot Chicken

Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1" pieces
6 basil leaves, cut into 1/2" pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish


1. COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2. BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3. COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4. BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5. COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
6. GRILL chicken until internal temperature reaches 165°F.
7. PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
8. TOP chicken breasts with apricot sauce and garnish with chopped parsley.

[Kitchen Witch]

Tortelloni Bolognese

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grate


1. HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
2. DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
3. TOSS hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.

[Kitchen Witch]

Slow-cooked Ossobuco with Gremolata

4 lbs veal shanks
Sea salt, ground
2 tsp fresh parsley, chopped
Fresh thyme
2 sprigs fresh rosemary
2 Tbsp extra virgin olive oil
1 cup celery, diced
1 cup onion, diced
1 cup carrots, diced
2 plum tomatoes, quartered
3 cloves fresh garlic, chopped
½ oz porcini mushrooms, dried
1 cup red wine
6 cups beef broth
1 bay leaf
1 lemon rind


Pre-heat oven to 325º.

1. SEASON veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
2. HEAT 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.
3. TRANSFER to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
4. DRAIN sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
5. MASH juice and vegetables through the strainer to achieve a smooth consistency.

GREMOLATA:
6. BOIL 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool.
7. CHOP blanched lemon peel, parsley and remaining garlic cloves.
8. PLACE Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately.


Serving Suggestion: Serve Ossobuco with polenta or mashed potatoes

[Kitchen Witch]

Olive Garden's Chicken Milanese
Prep Time: 30 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients

Sauce & pasta:
½ cup butter, unsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
¼ tsp black pepper, to taste
½ tsp salt
8 cherry tomatoes, halved
¼ cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:
4 boneless, skinless chicken breasts
½ cup flour
3 large eggs
¼ cup milk
1 cup Panko breadcrumbs
½ cup Parmesan cheese, grated
3 tsp fresh parsley, chopped
1 1/2 tsp Italian seasoning
1 Tbsp garlic, chopped
¼ tsp black pepper
4 Tbsp Colavita Extra-Virgin Olive Oil
4 lemon wedges

Procedures

1. FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½? thick.
2. WHISK eggs and milk together in a flat-bottom bowl.
3. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
4. DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
5. MELT butter in sauce pan over medium heat.
6. ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
7. ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
8. ADD roasted garlic, pepper and salt. Stir until well blended.
9. ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
10. HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
11. ADD cooked, drained tortelloni pasta to sauce and blend well.
12. TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
13. GARNISH with fresh parsley and lemon wedges.