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 sauté 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 sauté 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.