View Full Version : Olive Garden Recipes

November 29th, 2005, 12:06 PM
Welcome to the Olive Garden Secret Recipe Archive.

If you like the recipes below, you'll love our America's Restaurant Recipes cookbooks - CLICK HERE for the full list of secret recipes ( (


November 29th, 2005, 08:00 PM
Olive Garden Salad Mix

1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered

We're sure you know what to do from this point!

November 29th, 2005, 08:04 PM
Olive Garden Hot Artichoke and Spinach Dip

1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature.

Cream together mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container and refrigerate until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese.

Bake at 350 for 25 minutes or until the top is browned.

Serve with toasted bread.

November 29th, 2005, 08:05 PM
Olive Garden Tuscany Bread

Packaged bread sticks.

Preheat oven to 350

Brush with olive oil and sprinkle with parmesan cheese and wrap in aluminum foil.

Place in oven for 12-15 minutes

Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip.

November 29th, 2005, 08:08 PM
Olive Garden's Fried Mozzarella

16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch

If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.

Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.

Blend the flour with corn starch and set aside.

Heat your vegetable oil for deep frying to 360 degrees.

Dip cheese in flour then in egg wash and then coat with bread crumbs.

Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .

Serve with you favorite Italian Spaghetti Sauce and enjoy.

November 29th, 2005, 08:10 PM
Olive Garden Bruschetta al Pomodoro

4 medium tomatoes
6 to 8 fresh basil leaves, chopped
8 slices crusty bread
2 to 3 cloves garlic
6 tablespoons extra virgin olive oil
Salt (as needed)
Pepper (as needed)

Chop tomatoes, season with salt, pepper, chopped basil and oil.

Grill bread, brush with garlic and top with tomatoes.

November 29th, 2005, 08:11 PM
Olive Garden Oven-Roasted Potatoes

2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.

Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.

Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender.

Sprinkle potatoes with parsley and Romano cheese.

November 29th, 2005, 08:13 PM
Olive Garden Marinated Peppers

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
3 garlic cloves, sliced
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Salt (as needed)
Pepper (as needed)
8 slices toasted bread
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Wash the peppers and roast them whole in a 450 degrees F oven for 10 to 15 minutes or until the skin blisters and blackens.

Immediately transfer to a holding pan and cover sealing with film.

Let cool.

When cool, peel and core the peppers, eliminating all seeds. Season them with remaining ingredients, cut into strips, serve with toasted bread.

November 29th, 2005, 08:15 PM
Olive Garden Ravioletti in Mushroom/Walnut Cream

12 oz Ravioletti or tricolored Tortellini -- cooked
2 tb Extra virgin olive oil
8 oz Mushrooms -- sliced
1/4 c Walnuts -- chopped
3/4 c Heavy whipping cream
1/4 ts Black pepper
2 c Fresh Parmesan -- grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden.

Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.

Serve pasta with sauce.

November 29th, 2005, 08:17 PM
Olive Garden Tomato and Mozzarella Caprese

1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 sprinkle dry oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.

Place one basil leaf on top of each tomato slice.

Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.

November 29th, 2005, 08:22 PM
Olive Garden Tomato/Basil Crostini

2 6" Boboli bread shells or -- Similar Italian flat
2 tb Extra-virgin olive oil with 10 ml Garlic
2 tb Fresh parmesan -- grated


1 1/2 c Roma tomatoes -- seed -- Diced
1 tb Fresh basil -- chopped
1 tb Extra virgin olive oil
1/4 ts Salt

Preheat oven to 400~.

Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using.

Line a sheet pan or cookie sheet with foil.

Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried.

Cut the Boboli into 6 wedges or 2x2" squares. Remove to a
serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.

Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

(Note: You may prefer to use minced garlic mixed with the olive oil).

November 29th, 2005, 08:26 PM
Olive Garden Breadsticks

1 Loaf frozen bread -- thaw in bowl at room temp.
Garlic powder
Dry oregano leaf -- crushed

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10).

Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warmplace until doubled - about 1-1/2 hours.

Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.

Cool in pan on rack to serve within a day or two.

November 29th, 2005, 08:28 PM
Olive Garden Stuffed Mushrooms

2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter (do not substitute)
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
1 egg

Remove stems from mushrooms and place in food processor with carrot, onion, and clams.

Once finely chopped, place in saucepan with garlic and about 1/4 - 1/2 cup butter. Sauté until tender.

Mix cheeses together, leave about 3/4 cup aside.

Mix stem mixture, bread crumbs, egg and cheese together.

Mixture should pack well and not be wet or crumbly - add to mixture as
you see fit.

Stuff mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top, cut butter into pats over top of cheese.

Bake at 350 until mushrooms are fully cooked.

Broil about 5 minutes to brown the tops.

Remove from oven and serve immediately.

November 29th, 2005, 08:30 PM
Olive Garden Toasted Ravioli

1 (16 oz.) package meat-filled ravioli
(fresh or frozen, but thaw if frozen)
2 eggs, beaten
1/4 c. water
1 tsp. garlic salt
1 c. flour
1 c. plain bread crumbs
1 tsp. Italian seasoning

Mix water with eggs and beat well; set aside.

Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.

Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.

Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with your favorite marinara sauce.

November 29th, 2005, 08:33 PM
Olive Garden San Remo Dip

6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese, (room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
1-1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour.

Add to flour the liquids that were reserve from the shrimp and crab, stir well.

To this sauce, add cubed creamcheese, salt, crushed garlic, horseradish, and stir until smooth.

Add asiago and parmesan cheeses and stir until smooth.

When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.

Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.

Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.

In a shallow 9-inch baking dish, spray w ith nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese.

Place in a preheated oven at 325 F, for 10 - 15 minutes, until heated through.

Dip should not brown on top.

November 29th, 2005, 08:35 PM
Olive Garden Apple Carmelina


3/4 C. Flour
5 Tbsp. Butter ( Softened )
1/4 tsp. salt
1/2 C. Brown Sugar
1/4 C. Sugar


2 (20 oz.) Cans Sliced Apples (drained )
1/2 C. Sugar
1/2 tsp. Apple Pie Spice
1/4 C. Brown Sugar
1/4 C. Flour
1/4 tsp. Salt

November 29th, 2005, 08:39 PM
Olive Garden Peaches 'n' Cream Cheesecake

Sponge Cake Base

1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water


2 pounds creamcheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches.
2 cups canned or firm ripe fresh peach slices, drained well


1 pint whipping cream or equivalent.

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springformpan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam.

Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level.

Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix creamcheese, sugar, eggs and flour w ith electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.

Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base.

Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

November 29th, 2005, 08:41 PM
Olive Garden Andes Mint Pie

1 box brownie mix
1 quantity of mint mousse
1 cup semi-sweet choc. chips
1/4 cup milk, or cream, or half and half
1 package andes mints.

Mix brownies according to package directions.

Pour into a lightly greased springform pan and bake according to package directions.

November 29th, 2005, 08:45 PM
Mint Mousse

1 cup chopped andes mints (better to use the mostly green ones for color)
6 eggs, separated
3/4 cup heavy cream

In microwave, for about 15 sec, melt the mints

Put egg yolks on top of a double boiler and whisk using a wire wisk until pale yellow and frothy.

Add melted mints and mix until combined. The mix will get stiff.

In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little bit at a time.

Whip up the heavy cream with a hand-held blender until thick. Fold this a little at a time into the egg and chocolate mix.

You may add a few drops of green food coloring, but it's not necessary for taste.

Top the cooled brownie with the mousse mixture and leave to set in the refrigerator.

Heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work best) Add the chocolate chips and melt and continually stir over a low heat until you have a chocolate sauce.

Top the cooled pie with the chocolate sauce. Decorate with andes mints.

Crush more andes mints and when the pie is set and chilled, brush the sides with melted chocolate and press on the crushed mints.

November 29th, 2005, 08:50 PM
Olive Garden Tiramisu Dessert

1 Sponge cake (10-12 inch) -- About 3" tall
3 oz Strong black coffee -- or Instant espresso
3 oz Brandy or rum
1 1/2 lb Creamcheese or mascarpone at room temperature
1 1/2 c superfine/powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly.

Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture.

Replace second layer and top this with remaining cheese mixture.

Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.

November 29th, 2005, 08:53 PM
Olive Garden Chocolate Chip Cookie Dough Cheesecake

2 tablespoons Margarine
2 1/2 cups Chocolate cookie crumbs
2 pounds Creamcheese -- soft
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

1 pint Heavy whipping cream-- whip
Chocolate chips
Chopped walnuts

Preheat oven to 325F.

CRUST-Generously grease the bottom and sides of a 10" spring formpan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

FILLING-Using an electric mixer on high speed, combine creamcheese, 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.

November 29th, 2005, 08:59 PM
Olive Garden Apple Praline Cheesecake

1 cup Grahamcracker crumbs
2 tablespoons Sugar
2 tablespoons Butter

1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled -- cored, dice 1/2" pcs
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice

1 1/2 cups Dark brown sugar
1/2 cup Butter - softened
1 cup Pecan pieces

16 ounces Creamcheese - softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springformpan. Set aside.

APPLE MIX- In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape.

Cool mixture to room temperature and reserve.
TOPPING- In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE- In a large bowl with an electric mixer cream together sugar and creamcheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring formpan. Spread praline topping over the top.

Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve.

Garnish with whipped cream.

November 29th, 2005, 09:02 PM
Olive Garden Brownie Banana Funtastico

1 pk Brownie mix
Bananas -- as needed
Chocolate topping
Pineapple topping
Maraschino cherries
Chopped walnuts
Whipped cream

1 Env. whipped topping mix
1/2 c Milk
1 pk Instant banana/chocolate/strawberry pudding
1 c Milk

Prepare brownie mix according to package directions. Beat whipped topping mix and 1/2 c milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve.

Do not wash mixer bowl. Add pudding mix and 1 c milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits.

Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie.

Top with whipped cream, chocolate topping, nuts and a cherry.

November 29th, 2005, 09:07 PM
Rasberry Mousse Cheesecake

Raspberry Mousse:
1 1/2 tsp. gelatin
1 1/2 Tbsp. cold water
1/2 cup raspberry preserves
2 Tbsp. sugar
1 cup heavy whipping cream

Cheesecake Filling:
1 lb. creamcheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla
9 inch chocolate crumb crust, prepared

FILLING: Preheat oven to 325 degrees. Mix creamcheese, sugar, eggs and vanilla with electric mixer on medium speed until thoroughly blended, about 3 - 4 minutes. Pour into prepared crust.

Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

RASPBERRY MOUSSE: Sprinkle gelatin over cold water, stir and let stand 1 minute.

Microwave on high for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional Tbsp. of water.)

Combine gelatin with raspberry preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 Tbsp sugar and continue whipping until stiff peaks form.

Measure out 1 1/2 cups of whipped cream for mousse and set aside.

Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream.

Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.

Chill 1 hour before serving.

November 29th, 2005, 09:13 PM
White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages creamcheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.

Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil.

Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.

In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.

Remove from heat and allow to cool to luke warm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.

Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.

November 29th, 2005, 09:19 PM
Olive Garden Chocolate Lasagna

6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract

Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

Cake: Heat oven to 350 degrees F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda.

Add butter and mix well.

Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.

Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.

Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between

To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter.

Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake)

Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly)

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all of
the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can.

Sprinkle with semi-sweet chocolate chips. The frosting seems more
authentic if you let it set up (sit out) for an hour at room temperature. (I wrapped the sides lightly with foil to keep the cake from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate.

Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down so that you can see some of the syrup design.


November 29th, 2005, 09:24 PM
Olive Garden's Lemon Cream Cake

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind.

Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form.

Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Turn batter into ungreased 10 inch tube pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean.

Invert cake and cool completely in pan.

When cool, loosen edges and shake pan to remove cake.

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling.

Chill until stiff.

To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling.

Spread remaining filling on top layer.

Decorate with lemon slices.

November 29th, 2005, 09:30 PM
Olive Garden Black Tie Mousse Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup black coffee
1 cup milk
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 teaspoons vanilla extract
1/4 cup butter
1/8 teaspoon salt
3 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Preheat oven to 350 degrees.

Sift first 6 ingredients together in large bowl.

Add eggs, coffee, milk, vegetable oil and the 2 teaspoons vanilla extract; blend until smooth.

Pour thin batter into a greased 13 x 9-inch baking pan. Bake for 35 minutes.

Meanwhile, creambutter until soft and sir in confectioners' sugar, the 1/8 teaspoon salt, the 3 tablespoons milk, and the 1 teaspoon vanilla extract.

Beat until smooth and creamy adding more milk, if necessary. Spread over warm cake.

November 29th, 2005, 09:32 PM
Olive Garden Mediterranean Garlic Shrimp

l pound fettuccine
2 Tbsp butter
dash of salt
24 ounces peeled shrimp

1/2 cup olive oil
4 tbsp lemon juice
8 cloves fresh garlic, finely chopped
salt and pepper to taste
dashes old bay seasoning
dashes crushed red pepper
dashes parsley
1/2 cup Romano cheese
2 cups heavy cream

Cook the fettuccine in salted water with the butter until not quite al dente.

Drain and set aside.

Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.

Serve at once.

November 29th, 2005, 09:36 PM
Olive Garden Parmesan Crusted Chicken

1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended.

Quickly add garlic, water, and 1/2 teaspoon of salt stir well.

Add wine and blend.

Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted.

Finally sprinkle fresh basil in the sauce and stir lightly and remove from

4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper

Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

November 29th, 2005, 09:39 PM
Olive Garden Baked Stuffed Artichoke with Foccacia


2 ea Fresh Artichokes
1 ea Lemon
1 ea small Onion, rough chopped
2 qt Water
1 qt White Wine
1 ea Bay Leaf
4 ea Peppercorn, black


1/4 cup(s) Butter, whole salted
1 cup(s) Onion, yellow diced 1/4"
1 tsp Basil, fresh chopped
1/2 cup(s) Tomato, plum diced
2 Tbsp Parmesan, grated
1 1/4 cup(s) Foccacia, small diced
1/2 cup(s) White Wine
2 tsp Parsley, Italian chopped
1/4 tsp Salt
1/4 tsp Chopped fresh garlic
pinch Black pepper, ground


3 Tbsp Fontina cheese, shredded
1 Tbsp Parmesan cheese, grated

Place all stock ingredients (except artichokes) in a stock pot.

Bring stock to boil; add artichokes.

Simmer until artichokes are tender.

Remove pot from heat and allow artichokes to cool in stock.

In a medium saucepan, melt the butter and saute the onions and garlic.

Add remaining ingredients and let cool.

Cut cooled artichokes in half the long way exposing inner leaves.

With a teaspoon, carefully scoop out the center prickly leaves leaving the choke (heart) intact.

Place the stuffing in the hollowed out artichoke.

Top with cheeses and roast in the oven at 350 degrees or until the center is hot (around 20 minutes).

November 29th, 2005, 09:43 PM
Olive Garden Fettuccine Assortito

1 C. green bell peppers, julienne
1 C. red bell pepper, julienne
1 3/4 C. broccoli florets, cut small
1 C. zucchini, sliced 1/4" then cut in half
1 C. yellow squash, sliced 1/4", then cut in half
1 C. carrots, cut matchstick, 1/8" x 1 1/2"
1 lb. fresh fettuccine pasta or 12 oz. dried pasta
3 C. Fontina cheese sauce (recipe follows)
3 T. butter or margarine
3 T. pure olive oil
1 3/4 C. ham, julienne

Wash vegetables and drain. Peel carrots. Cut vegetables and ham.

Prepare Fontina cheese sauce as follows:
In heavy non-aluminum pot, melt 6 tablespoon of butter, add 6 tablespoons of all-purpose flour and cook on moderate heat for two minutes, stirring constantly with a wire whisk.

Add 3 cups of homogenized milk and bring just barely to the boiling point.

Turn off the heat and add 6 ounces of shredded Fontiana cheese and blend into the got milk. Adjust salt and pepper to taste.

Add the butter or margarine and put olive oil to a large heavy skillet over medium heat and saute the vegetables and hamtogether until crisp tender. Stir frequently.

While the vegetables/ham medley is sauteing, cook fresh fettuccine for 3 1/2 minutes in rapidly boiling water thoroughly.

To serve, blend the vegetables, ham and fettuccine thoroughly, add the hot Fontina cheese sauce and blend again, to coat all ingredients with sauce.

Pass grated Parmesan cheese at the table.

November 29th, 2005, 09:47 PM
Olive Garden Pollo Limone

4 boneless skinless chicken breasts
3 tablespoons flour
1 1/2 tablespoons olive oil
1/4 cup finely chopped green onions
2 minced cloves of garlic
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
Salt, pepper

Pound chicken to 1/4 inch thick and sprinkle with salt and pepper.

Place flour in a bowl.

Heat 1 teaspoon oil in a nonstick skillet over high heat.

Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side.

Transfer chicken to plate and keep warm.

Heat 1/2 teaspoon olive oil in same skillet over low heat.

Add green onions and garlic; saute until tender.

Stir in broth and wine scraping browned bits from pan.

Add lemon juice and 2 tablespoons chopped parsley.

Increase heat to high and bring to a boil, simmering for about 3 minutes.

Mix in lemon peel and season to taste with salt and pepper.

Return chicken to skillet and simmer in sauce until heated through turning to coat.

Transfer chicken to plate, spoon juices over chicken and sprinkle with remaining parsley.

November 29th, 2005, 09:49 PM
Olive Garden Pork Filettino

4 pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons fresh garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package or jar prepared veal demi-glace

Sprinkle tenderloin with salt and pepper on all sides.

Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours.

Cook on a hot grill until internal temperature reaches 165 degrees F.

Heat demi-glace and pour over pork. Garnish with fresh rosemary.

Serve with Olive Garden's Oven-Roasted Potatoes.

November 29th, 2005, 09:51 PM
Olive Garden Chicken Formaggio Pizza

4 oz Chicken breast; bone; skin
1 tb Olive oil
2 tb Onions; dice
1 c Tomatoes; drain; dice
1 ts Garlic; chop
1/8 ts Salt
1/2 ts Dried basil
1/2 c Fontinella cheese; shred
1/2 c Mozzarella cheese; shred
1/2 c Mushrooms; slice
1 tb Parmesan cheese; shred
1 12" pre-baked pizza crust

Preheat oven to 450~F.

Saute or bake chicken breast. Cool. Cut into 1/4" wide strips.

Spray or grease a 12" pizza pan.

Saute onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust.

Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses.

Add the sliced mushrooms and sprinkle with Parmesan cheese.

Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot.

November 29th, 2005, 10:01 PM
Olive Garden Chicken Scampi

White Sauce Base

Heat 1 tablespoon butter in nonstick skillet.

After it's melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. Slowly add milk and stir constantly to get rid of lumps.

When you have added enough milk, you should have like a white gravy consistency. Set this aside.

You will have much more white sauce than you will actually need.

Scampi Sauce

1 cup (2 sticks) butter
2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
2 tablespoons chicken stock
3/4 cup Chablis (actually, I used Riesling and it worked fine) or
any white wine that's not too sweet.
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste

Heat butter over a slow heat.

Add the garlic, Italian seasoning and crushed red pepper. Cook for about 2 minutes on low heat.

Add the wine, water, and chicken base. Stir until combined.

Add the white sauce mix and stir until slightly thickened.

The rest of it 1/2 package angel hair, cooked according to package directions.

Thinly sliced bell peppers (red, green and yellow )
Thinly sliced red onions, about
10 whole garlic cloves

Put the garlic cloves in a small nonstick skillet with some oil and braise them for about 20 minutes on low heat.

Just put the lid on the skillet and let them cook, they should be golden and
really softwhen they are done.

In a large nonstick skillet, saute the peppers and onions for a few minutes. Also, saute chicken tenderloins (however many you feel like cooking or eating!)

Add the angel hair and pour the sauce over. Saute until everything is mixed together and sauce is reheated.

Add garlic cloves, and when mixture is cooked\heated through, serve immediately.

November 29th, 2005, 10:05 PM
Olive Garden Sicilian Scampi

6 pieces fan tail shrimp (uncooked)
1/8 cup olive oil
1 tablespoon onion, finely diced
1/2 teaspoon minced garlic
1/2 cup white wine (Chablis)
1 tablespoon flour (mix with 1 tablespoon water)
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
1/2 cup heavy cream
1/4 to 1/3 cup water (only if needed if sauce is too thick)
1/2 cup plus 1 tablespoon asiago cheese, finely shredded
1/4 cup mozzarella cheese, finely shredded
1 tablespoon Romano cheese, finely shredded


6 pieces cooked shrimp
4 black olives, sliced
1 green onion (sliced - measure out about 1 tablespoon)
1/4 cup diced tomato
4 slices Italian bread (lightly toasted 4 to 6 inches long x 1 1/2-inches thick, diagonally cut)
1/4 teaspoon crushed red pepper

Heat olive oil in a saucepan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done.

Remove shrimp but leave wine mixture in pan. In the same saucepan add onion and garlic salt, saute until the onions are transparent.

Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheeses one at a time and w hisk constantly after each addition. Sauce should be a medium thick consistency and smooth, if sauce is too thick add a little water and whisk.

Remove from heat.


Place Italian bread on serving tray in an "X." Arrange shrimp in the middle of the placed bread. Spoon sauce in the middle of the bread covering the shrimp.

Sprinkle with sliced green onions, olives, and tomatoes.

Sprinkle crushed red pepper on top.

Sprinkle more Parmesan cheese on top if you would like.

November 29th, 2005, 10:09 PM
Olive Garden Pepperoni Pasta Palermo

1 pound rigatoni (large size)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 ounces thinly sliced pepperoni, divided use
1/2 cup garlic cloves
1 teaspoon olive oil
Herbed vinaigrette dressing (homemade or store bought)
1 large tomato, chopped
1/2 cup Kalamata olives, cut in half
1/2 cup sun-dried tomatoes, sliced
1 tablespoon capers, rinsed
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Black pepper, to taste
1/4 cup fresh basil leaves, cut in strips
1/4 cup pistachios, roughly chopped
Parmesan cheese shavings, for garnish

Boil pasta according to package directions. Rinse with cold water, drain and refrigerate.

Roast peppers on grill or broil in oven. When skin is charred, wrap peppers in plastic wrap or paper sack until cool enough to handle.

Remove charred skin with paring knife; seed and wash peppers. Cut peppers into julienne strips.

Cut half of the pepperoni slices into strips.

Coat garlic cloves with olive oil and roast in 450 degree F oven for 5-10 minutes. Cool.

In a large mixing bowl combine vinaigrette, chopped tomato, rigatoni, peppers, garlic cloves, strips of pepperoni, olives, sun-dried tomatoes, capers, rosemary, salt and pepper.

Refrigerate 2 hours or overnight.

Place pasta salad in large serving bow l and add freshly cut basil and pistachio nuts and toss gently.

Garnish top with the other half of the sliced pepperoni, a sprig of fresh basil and shaved Parmesan cheese.

Serve immediately.

Makes 6-8 servings.

November 29th, 2005, 10:11 PM
Olive Garden Pizza Bianco

2 seasoned thick 6-inch diameter pizza crusts, ready-to-serve

Cheese Filling
1/2 cup ricotta
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese
1 tablespoon minced yellow onions
1 1/2 tablespoons milk
1/4 teaspoon salt

1/4 cup sliced green onions
1/3 cup diced black olives
1/3 cup seeded chopped tomatoes
1/2 cup grated mozzarella cheese
1 pinch oregano, or to taste
1 pinch basil, or to taste

Combine all ingredients for the filling and mix thoroughly.

Divide the filling in half and spread on each crust.

Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts.

Top with mozzarella and Parmesan.

Sprinkle tops with oregano and basil.

Bake in a 375 degree F oven for 8 to 10 minutes until filling is hot and cheese has melted.

Cut into 6 wedges.

November 29th, 2005, 10:14 PM
Olive Garden Penne Romana

Romana Sauce

1/2 cup extra virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon crushed red pepper
1 tablespoon fresh garlic, minced
2 cups white wine
2 teaspoons fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups chicken broth

Heat oil in 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. In separate bowl, whisk cornstarch and chicken broth.

Add mixture to sauce and stir well. Bring to a boil and set aside.

2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana Sauce
4 cups penne pasta, cooked
3 tablespoons fresh Romano cheese, grated
3 tablespoons fresh Parmesan cheese, grated

Heat saute pan over medium high heat. Add green beans and tomato and cook for one minute.

Add Romana Sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.

Serve hot.

Serves 4

November 29th, 2005, 10:27 PM
Olive Garden Heart Healthy Chicken and Pasta

8 ounces fresh pasta shells or 6 ounce dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast; boned, skinned and grilled, cut in 1-inch dice
4 medium cloves garlic, chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt and pepper
1/2 cup Parmesan, grated

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid.

Cook pasta.

Preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown.

Add the spinach and nutmeg or mace, salt and pepper.

Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary.

Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well.

Serve immediately with Parmesan.

November 29th, 2005, 10:29 PM
Olive Garden Gameroni all'Aglio

2 tablespoons olive oil
1 medium onion
1/2 cup white wine
1 1/2 pounds medium fresh shrimp, shelled
3 garlic cloves (crushed)
3 tablespoons finely chopped parsley
1/3 cup crushed red peppers
4 ounces butter
10 ounces angel hair pasta
Salt (as needed)
Pepper (as needed)

Heat the oil in a saute pan, add onion, saute 2 minutes.

Add garlic, saute 1 minute.

Add shrimp, cook 1 to 2 minutes.

Add butter, wine, red pepper (to your taste), salt, pepper.

Cook pasta in rapidly boiling salted water, drain.

Place on plate, serve shrimp over it.

November 29th, 2005, 10:33 PM
Olive Garden Chocolate Ricotta Pie


1 1/4 cups grahamcracker crumbs
2 1/2 ounces melted butter
2 tablespoons granulated sugar


1 pound ricotta
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semi-sweet chocolate chips
1 1/4 cups heavy cream

Crust: Mix all ingredients together well; shape inside 9-inch pie plate. Reserve and cool.

Filling: Combine ricotta, sugar, and extract in a bowl and set aside.

Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender- do not grind too fine.

Fold ingredients together and chill.

Whip heavy cream until stiff and fold into the ricotta and chocolate mix half at a time.

Spoon into the chilled crust and let sit overnight before serving.

November 29th, 2005, 10:44 PM
Olive Garden Mostaccioli Quattro Formaggio

1 cup Cooked mostaccioli per person
1/2 teaspoon Salad oil per 1c pasta
1/2 cup Heavy cream per person
Parmesan grate
1/2 cup Quattro formaggio mix per person

Quattro formaggio mix

2 ounces Mozzarella; shred -- per persn
1 ounce Provolone; shred -- per person
1 ounce Parmesan; grate -- per person
1 ounce Romano -- grate per person

QUATTRO FORMAGGIO MIX - Blend 4 cheeses thoroughly and place in a covered container in fridge.

Preheat a non-stick or heavy pan on medium heat. Add the creamand cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot.

Add the pasta, turn off the heat and blend the pasta into the sauce.

Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet.

Pass the Parmesan.

November 29th, 2005, 10:47 PM
Olive Garden Spaghetti Sauce

2 lb Ground round
2 tb Oil
14 oz Can stewed tomatoes -- cut up
6 oz V-8 juice
1 lb Jar Prego Spaghetti Sauce
1 Envelope onion soup mix
1/2 c Grape jelly

Brown meat in oil until pink color disappears. Crumble with fork.

Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

November 29th, 2005, 10:56 PM
The Olive Garden Italian Pork Tenderloin

4 8-10 ounces pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
prepared veal demi glace sauce
2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
4 teaspoons parsley, chopped
1/2 cup Romano cheese

1. Prepare the tenderloins by thawing if frozen, then rinsing with water. Sprinkle them with salt and pepper on all sides. Then, in a large plastic Ziploc bag, combine the olive oil, rosemary, garlic and parsley. Add the pork tenderloins to the bag. Squeeze out excess air and seal.

Shake well to marinate the tenderloins. (If you can't fit all 4 tenderloins in one bag, add half of the ingredients to each bag, and place 2 tenderloins in each bag.)

2. Then, place the bag with the tenderloins in the refrigerator to marinate for at least 2 hours. Occasionally, take out the bag and shake it briefly.

3. While the meat marinates, peel the potatoes and dice them into 1/2 inch pieces. Then core and seed the peppers, using a sharp knife to remove the seeds and the white pith from the inside.

Dice the pepper skin into 1/2 inch pieces. Then in a small mixing bowl, add the olive oil, rosemary, salt and pepper. Stir well to mix and combine.

Add the potatoes and peppers to the mixture and stir briefly, just to combine. Then cover the bowl tightly with plastic wrap. Place it in the refrigerator until the pork tenderloins are ready.

4. After the meat is done marinating, preheat an outdoor or indoor grill until hot. Also preheat the oven to 350F degrees. When it is hot, remove the tenderloins, from the bag and quickly shake up excess marinade. Then place the tenderloins onto the grill.

5. Also remove the potatoes from the fridge. Transfer them, oil, vegetables and all, to a large baking dish.

Then place them in the preheated oven for about ten minutes or until the potatoes are fork tender.

6. Place a meat thermometer into one of the tenderloins. They should cool until the internal temperature is about 165F degrees. When the tenderloins are done cooking, remove them to a paper towel lined plate.

7. When the potatoes are done cooking, remove the baking dish and sprinkle the potatoes with parsley and Romano cheese.

8. Place one cooked pork tenderloin on the side of a dinner plate and place about 1/4 portion of the oven-roasted potatoes on the other side. Place the demi-glace sauce in a medium saucepan and heat over high heat, while stirring, until very hot. Repeat with the remaining ingredients to make 4 plates in all.

9. Once the glaze is hot, pour a portion of it over each pork tenderloin. Garnish each plate with fresh rosemary, and serve immediately.

Makes 4 servings.

November 29th, 2005, 11:02 PM
Olive Garden Five Cheese Lasagna


1/4 c Butter
1/4 c Flour
2 c Milk

Cheese filling:

1/4 c Sun-dried tomatoes; oil
Packed; minced
1 tb Fresh garlic; minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated parmesan cheese
1/2 c Grated romano cheese
1/2 ts Salt
1 ts Black pepper


4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or Regular if unavailable
Marinara sauce; as desired
Extra parmesan cheese
Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a simmer.

Cook and stir until thickened (3-4 minutes).

Chill while mixing other ingredients. Drain and mince tomatoes and garlic.

Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain.

Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.

Spread 1/2-cup of reserved creamsauce over top and cover lightly with foil.

Preheat oven to 350F ~ bake for 1 hour.

Remove from oven and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese.

(Can be refrigerated a day before baking if desired.)

November 29th, 2005, 11:04 PM
Asparagus with Lemon and Minced Onions

1 bunch(s) Fresh Asparagus
1 ea Lemon
1/4 tsp Salt
1 pinch Black Ground Pepper
1 Tbsp Minced Yellow Onion

Place all of the ingredients in a saucepan.

Cut lemon in quarters, squeeze into pot and place lemon in as well.

Fill with just enough water to cover the asparagus half way and cover.

Cook at medium to high heat until the asparagus is bright green and tender.

Place asparagus and onion on platter to serve.

Garnish with sliced lemon.

November 29th, 2005, 11:08 PM
Olive Garden Spaghetti Carbonara

3 cups ( 8 oz. by weight) mushrooms with stems, sliced 1/4 inch
6 Tbsp. shallots, minced finely
24 slices bacon, extra-thick, precooked, sliced into 1/2 inch strips
1/4 cup rendered bacon drippings ( preferable) or pure olive oil
2 lbs cooked spaghetti ( 1 lb dry weight), precooked HOT
4 Tbsp. pure olive oil
3 cups light bechamel sauce HOT ( recipe follows)
Freshly ground black pepper (3-4 good grindings)
2 tsp. parsley, finely chopped
4 Tbsp. Parmesan cheese, freshly grated
Salt to taste

Clean the mushrooms and slice vertically into 1/4 " slices. Peel the shallots and mince finely.

Set these items aside.

Precook the extra thick bacon, until fully cooked, but not crisp. Save the rendered bacon drippings for sauteeing the mushrooms and shallots or, if you prefer, use pure olive oil.

Drain the bacon on paper towels, cut across the slices into 1/2" strips and set aside.

Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.

Add the reserved bacon drippings or the olive oil to a large, heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute' until they are golden, but not brown.

Add the bacon strips, stir well and turn off the heat. Add the warm, precooked spaghetti and blend all ingredients together thoroughly.

Add the warm bechamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.

Remove to a heated serving dish or portion onto heated dinner plates and sprinkle generously with the freshly grated Parmesan cheese.

Serve immediately.

BACHAMEL SAUCE: In a heavy non-aluminum pot, melt 6 Tbsp. butter or margarine, add 6 Tbsp. all purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to cool more than blonde.

Add 3 cups of homogenized milk (don't use skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees)

November 29th, 2005, 11:11 PM
Olive Garden Shrimp Primavera


1/3 oz Butter or margarine
1 oz Pk Knorr Romaglio Pasta -- Sauce Mix (or similar)
28 oz Canned tomatoes -- crushed
2 tb Lemon juice
1/4 ts Red chili pepper -- crushed
1/2 ts Dried basil
1/4 ts Dried marjoram
1/2 ts Black pepper


2 tb Butter
1/2 lb Mushrooms -- halved
1 c Green peppers -- 1" squares
1 c Red peppers -- 1" squares
1/2 c Yellow onion -- 1" squares
1 lb Linguini -- cooked
1 lb Medium shrimp, cooked -- Peeled and deveined

Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes.

In a large saute pan, melt 2 tb butter. Saute veggies about 3 minutes
until crisp-tender. Add to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil.

Spoon Shrimp Primavera sauce over hot linguini.

Sprinkle with Parmesan.

November 29th, 2005, 11:14 PM
Olive Garden Shrimp Cristoforo


2 ounces Fresh basil leaves (about -- 2 bunches)
10 ounces Butter -- softened (2-1/2 cubes)
1 teaspoon Garlic -- minced
1/4 teaspoon Salt
1/8 teaspoon Black pepper
3 tablespoons Grated parmesan cheese plus -- additional for garnish
1 tablespoon Grated Romano cheese


1 pound Fresh Linguine or angel -- hair pasta
1 pound Mediumshrimp -- shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.

Place in food processor; with blade attachment process until finely chopped.

Process in two batches if necessary to get a uniformly chopped basil.

Remove from processor and reserve. Place butter in small mixer bowl.

Using an electric mixer, whip butter until pliable.

Add garlic, salt, pepper, parmesan and Romano cheeses, and basil; mix until well incorporated.

Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat.

Add shrimp and saute' just until done, about 2 to 3 minutes.

Serve over hot cooked pasta.

Pass freshly grated parmesan cheese.

November 29th, 2005, 11:20 PM
Olive Garden Seafood Torcello

1 lb Cod fillets
6 oz Clams -- drained -- chopped
6 oz Langostinos or rock shrimp Cooked
6 oz Crabmeat -- pick over
6 oz Dry radiatore -- spirelli Or Pasta -- cooked


3 tb Butter or margarine
3 1/2 tb All-purpose flour
2 c Whole milk
1/2 ts Salt
2 tb Olive oil
2 ts Garlic -- minced
1/2 c Straight sherry -- not dry
1 tb Parsley -- chopped
2 qt Boiling salted water

Preheat the oven to 400F~.

Line a baking sheet with foil and spray with cooking spray.

Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking.

When cooled, break the fillets in half, lengthwise, then break each half into approximately 1" pieces and set aside.

SAUCE - In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown.

Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180F degrees).

Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout.

Add the sauteed garlic to the warm bechamel sauce.

Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to the warmed sauce.

Add the cooked pasta to the sauce.

Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly.

Serve immediately.

November 29th, 2005, 11:25 PM
Olive Garden San Remo

1 1/2 lb Green bell peppers -- cut Into strips
8 oz Yellow onion -- 1/2" strips
1 lb Mushrooms -- halved
1/4 c Olive oil
4 ts Garlic -- minced
32 oz Canned tomatoes w /juice -- Cut 1/2" pcs
16 oz Tomatoes -- crushed in Puree
1 1/2 ts Thyme
1/2 ts Marjoram
3/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 c White wine
4 ts Chicken bouillon granules
Flour -- for dredging
2 lb Boneless skinless chicken Breast halves -- cut in Olive oil as needed
1 lb Fresh spaghetti -- cooked

Heat oil in Dutch oven over medium high heat.

Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes.

Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon.

Lower heat and let simmer while preparing chicken.

Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary.

As pieces are browned, add to tomato-pepper sauce. When all
pieces have been added, cover and simmer 10 minutes to finish cooking chicken.

Serve sauce over pasta.

November 29th, 2005, 11:29 PM
Olive Garden San Marco


1 c Green bell pepper -- Julienne
1 c Red bell pepper -- julienne
1 3/4 c Broccoli florets -- cut Small
1 c Zucchini -- sliced 1/4" -- Then halved
1 c Yellow squash -- sliced 1/4" Then halved
3 tb Olive oil


6 c Fresh fettuccine -- cooked and drained
1 tb Olive oil


3 tb Olive oil
2 lb Chicken thigh meat -- skinned and boned -- cubed (1")
2 lg Yellow onions -- diced
1 c Carrots -- peeled and Julienned
1 tb Garlic -- chopped fine
1 c Chicken broth
28 oz Italian plum tomatoes, Canned w /juice
1 t Dried oregano
1 t Dried rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra flour


Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oil.

When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly brow ned on all sides.

Add the onions and carrots and saute, stirring constantly, until the onions are translucent, about 2 minutes.

Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot.

Stir bits and pieces loose fromthe bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot.

Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender.

Add the veggies to the sauce when the chicken meat is tender, blend
all together and turn off the heat.

Adjust the salt, pepper and herb levels to taste.

Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

November 29th, 2005, 11:33 PM
Olive Garden Pasta with Broccoli

1 lb Fresh pasta shells -- or 1 lb Medium dry shells -- cooked
1/4 c Olive oil
12 oz Broccoli florets -- steamed
2 ts Garlic -- minced
1/4 c Green onions -- sliced thin
1 c Fresh mushrooms -- sliced
2 ts Fresh parsley -- chopped
Parmesan -- grated


1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 Chicken bouillon cubes -- Mashed

Melt butter in a 2-qt saucepan over mediumheat. Stir in flour and cook for 1 minute.

Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil.

Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve.

Heat a large saute pan over medium heat and add olive oil.

Add all the broccoli, garlic, green onions and mushrooms to the saute pan.

Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden.

Add the sauteed veggies and parsley to the warm sauce and stir well.

Serve over hot pasta with Parmesan.

November 29th, 2005, 11:36 PM
Olive Garden Pasta Frittata

12 oz Spaghetti -- cooked -- cut 2" Pcs
3 oz Green onions -- slice
3 oz Thick bacon -- cooked -- Chopped
Vegetable spray or Margarine
3 tb Fontina -- shredded -- Heaping
Parmesan -- grated


6 md Eggs
2 1/2 c Half and Half
5 ts Cornstarch

Preheat oven to 350F degrees.

FRITTATA BATTER - Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.

Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.

Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.

Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.

Bake in a 350F degree oven for about 25 minutes until center is set.

When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden.

Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy.

Before serving, sprinkle with Parmesan and cut into 4 wedges.

November 29th, 2005, 11:40 PM
Olive Garden Cappellini Pomodoro

2 cloves garlic, minced
2 pounds plumtomatoes, seeded and diced
1 ounce fresh basil leaves, minced
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese
12 ounces dry angel hair pasta, cooked
1/4 teaspoon pepper

Heat olive oil and add garlic. Cook until garlic turns white.

Add tomatoes and pepper. Heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately with the remaining Parmesan.

November 29th, 2005, 11:46 PM
Olive Garden Florentine Lasagna

1 lb fresh spinach
1 lb Fresh mushrooms -- chopped coarsely
1 c Onion -- chopped
1 clove Garlic -- minced
2 tb Olive oil
3 c Ricotta cheese
1 2/3 c Parmesan cheese -- divided
1 Egg
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Lasagna noodles
4 1/2 c Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.

Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.

Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.

Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.

Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan.

Repeat layering two more times and top with remaining four lasagna strips.

Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

Preheat oven to 350F and bake, covered, for 1 hour.

Remove from oven and keep warm at least 30 minutes before cutting.

Top with extra Parmesan cheese.

(Can be refrigerated a day in advance of baking if desired.)

November 29th, 2005, 11:51 PM
Olive Garden Eggplant Parmigiana

1 Eggplant -- peeled -- sliced 1/4 "
Flour Oil
Seasoned salt
1 lb Jar meat-flavored Prego
1/4 c Grape jelly
14 oz Can sliced-style stewed -- Tomatoes
4 sl Mozzarella cheese

Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan.

Cover loosely with foil and bake at 375F about 20 to 25 minutes or until tender.

Use 8 slices for this amount of sauce.

SAUCE - Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil

Be sure jelly is melted. Arrange 2 slices eggplant on each of 4
plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely.

Place plates in 375F oven just to melt cheese and serve promptly.

November 29th, 2005, 11:54 PM
Olive Garden Con Zucchini


1/3 c Olive oil
1 c Onion -- chopped
1 lb Fresh mushrooms -- divided
1 1/2 ts Garlic -- minced
3 c Tomatoes -- crushed
16 oz Canned tomatoes -- diced -- Drained
1 1/2 c Tomato puree
1 c Black olives -- sliced -- Drained
2 ts Capers -- drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt

4 lg Zucchini -- sliced lengthwise 1/4 " thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cooked
Parmesan -- grated

SAUCE - Cut 1/2 half of the mushrooms into quarters and reserve.

Finely mince remaining portion.

Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently.

Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.

Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 2 minutes.

Remove to heated platter and cover to keep warm while sauteing remaining zucchini.

Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve.

Pass extra sauce and Parmesan cheese

November 30th, 2005, 12:00 AM
Olive Garden Chicken Spiedies


1/4 cup olive oil
1/4 cup redw ine vinegar
2 teaspoons granulated sugar
10 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts, boned, skinned, cut into 1-inch squares

Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved.

Pound the chicken breast between sheets of wax paper until an even thickness of 3/16 inch overall.

Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated.

Remove from the marinade after 2 hours and drain.

Appetizer Sauce

1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice

Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.


3 large red bell peppers, cut 1/2 x 1 inch 72 strips
2 large green bell peppers, cut 1/2 x 1-inch 48 strips
1 large yellow onion, cut 1/2 x 1-inch24 (8-inch) bamboo skewers, soaked in water in the refrigerator overnight.

Assemble Spiedies in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer.

Spread the skewered items out on each skewer, so they will cook quickly.

Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times.

Adjust the timing according to your equipment's heat output.

Serve immediately, 4 per guest, with dipping sauce, about 1/4 cup per serving.

November 30th, 2005, 12:03 AM
Olive Garden Chicken Marsala

4 Chicken half-breasts -- pound -1/4" thick -- skinned & deboned
1/4 c Wondra flour
1/2 ts Salt
1/2 ts Oregano
4 tb Oil
4 tb Butter/margarine
1 c Fresh mushrooms -- sliced
1/2 c Marsala wine

Combine flour, salt, pepper and oregano and blend well.

Heat the oil and butter in a skillet until bubbling lightly.

Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.

As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.

Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.

When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

November 30th, 2005, 12:06 AM
Olive Garden Capellini Primavera (Light)

1 tb Olive oil
1 t Butter
5 c Broccoli florets, cut into 1 .inch pieces
1 1/2 c Chopped onions
3/4 c Julienned carrots
3 c Sliced mushrooms
1 1/4 c Halved lengthwise and thinly sliced yellow squash
1 t Finely chopped garlic
1 1/4 c Crushed tomatoes
9 Sun-dried tomato halves, not oil-packed, minced
1 tb Low-sodium beef boullion granules
1 tb Fresh chopped parsley
1/4 ts Dried oregano
1/4 ts Ground rosemary
1/8 ts Crushed red pepper flakes
9 oz Capellini pasta (angel hair)
2 tb Grated parmesan cheese

To prepare sauce, in large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds.

Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes.

Add mushrooms, squash, and garlic; saute 2 minutes longer.

Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just below boiling.

Lower heat, cover and simmer until vegetables are tender, 8-10 min.

Meanwhile, cook pasta in large pot of boiling water until tender, 6-8
minutes. Drain and place in serving bowl.

Toss with sauce and sprinkle with cheese.

November 30th, 2005, 12:08 AM
Olive Garden Capellini Pomodoro

2 Cloves Garlic -- minced
2 lb Plumtomatoes -- seed -- Diced
1 oz Fresh basil leaves -- Minced
1/3 c Ex-virgin olive oil
3 oz Parmesan cheese
12 oz Dry angel hair pasta -- Cooked
1/4 ts Pepper

Heat olive oil and add garlic; cook until it turns white.

Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes.

Tomatoes should not lose their shape.

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately and pass remaining Parmesan.

November 30th, 2005, 12:15 AM
Olive Garden Alfredo Fettuccine

8 oz Creamcheese; cut in bits
3/4 c Parmesan cheese; grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook; drain

In large saucepan combine creamcheese, Parmesan, butter and milk, stirring constantly until smooth.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.


1/4 c Butter
1/4 c Flour
2 c Milk


1/4 c Sun-dried tomatoes -- oil Packed -- minced
1 tb Fresh garlic -- minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated Parmesan cheese
1/2 c Grated Romano cheese
1/2 ts Salt
1 t Black pepper


4 c Mozzarella cheese -- Shredded
1 c Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as Desired
Extra Parmesan cheese Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan.

Add flour and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to
a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.

Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.

Add 1-1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain.

Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, over lapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.

Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.

Spread 1/2-cup of reserved creamsauce over top and cover lightly with foil.

Preheat oven to 350F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese.

(Can be refrigerated a day before baking if desired.)

November 30th, 2005, 12:20 AM
Olive Garden Stuffed Chicken Marsala

6 chicken breasts
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour.

Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides.

Remove browned chicken breasts from skillet.

Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan.

Add Marsala to skillet and reduce by half, about 5 minutes.

Add chicken stock to skillet and put chicken back to the pan. Simmer
until chicken is cooked through, about 5 to 10 minutes.

Transfer chicken to platter. Thicken sauce by making a buerre maine with butter and flour, and whisking it in until sauce thickens.

November 30th, 2005, 12:24 AM
Olive Garden Chicken Giardino

1 package chicken tenderloins, sliced in 1/3's
Assorted vegetables (whatever's in season) diced red peppers, carrots, summer squash, zucchini, broccoli, spinach, peas, diced tomatoes, asparagus

Giardino sauce:

2 tbspns. butter or margarine
Juice of 1/2 lemon
White sauce mix (2 tblspns.)
1 tblspn. Thyme
1 1/2 cups Chablis
1 cup water
1/2 tspn. crushed garlic
A few crushed red pepper flakes
salt and pepper
1/2 cup cream

Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.

**Make sure that you cook to reduce the acidity of the lemon juice, or when you add the cream, it will curdle. Add water.

Mix white sauce mix with some cream so it's not lumpy and add to pan.

Add the cream and stir until slightly thickened. Set aside.

Saute the chicken pieces over mediumheat. Set aside. Saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.

Add cooked farfel pasta to pan and add sauce and chicken. Cook until heated through and thickened.

November 30th, 2005, 12:26 AM
Olive Garden Pasta E Fagioli

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. Red Kidney beans
2 C White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry ditali pasta

Saute beef in oil in large 10-qt. pot until beef starts to brown.

Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.

Simmer until celery and carrots are tender, about 45 minutes.

Makes 9 qts. of soup!

**Just cut the recipe in 1/2 for smaller family needs!

November 30th, 2005, 12:31 AM
Olive Garden's Seafood Portofino

Portifono Sauce:

4 oz butter
4 oz yellow onion, diced
4 oz roux
16 oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 tsp old bay seasoning
16 oz white cooking wine
1-1/2 oz garlic puree
Makes 1/2 gallon

Seafood portofino:

1/2 fluid oz of olive oil
2 oz mushrooms
3 oz portofino sauce (cold)
Linguine precooked (hot)
sprinkle of fresh parsley
4 oz shrimp,
2 oz crawfish,
2 oz scallops and
6 mussels

Heat oil in saute pan over medium flame. Put mushrooms in to cook for 30 seconds.

Add mussels and cook 30 seconds.

Add seafood and cook 30 seconds. Flip Cook 15 sec more.

Add portofino sauce. Cook until bubbling throughout. Move mushrooms and seafood to one side of pan.

Add cooked linguine to other side using tongs. Coat pasta with sauce.

Mussels should be open when finished.

November 30th, 2005, 12:34 AM
Olive Garden Cheese Ravioli with Fresh Vegetables

1 pound Mini round cheese ravioli
1/4 cup Extra virgin olive oil
1 clove Fresh garlic chopped
2 (7 oz) Jars Roasted red peppers, sliced in strips
1 cup Fresh Zucchini, slice moons
1/2 cup Black olives, sliced
1 cup Chicken broth
Grated Parmesan to taste
Garnish with fresh chopped parsley to taste
Salt and freshly cracked pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.

Simmer sauce for 2 minutes. Season with salt and cracked black pepper to taste.

Prepare pasta when sauce is complete. Use a large pot to boil pasta.

Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).

Remove pasta from boiling water and lightly mix with sauce.

November 30th, 2005, 01:13 AM
Olive Garden Cannelloni Al Forno


1 cup diced red onion
1/2 cup diced celery
1/3 cup diced carrot
2 tablespoons olive oil
2 cloves garlic
1 pound ground veal
1 pound ground mild Italian style sausage
1 pound ground chicken
1/2 cup white wine
1 1/4 cups beef broth
1 teaspoon Italian seasoning
1 bay leaf
Salt to taste
Ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese
fresh pasta (highly recommended but could use dried cannelloni tubes)
2 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water


1 (16 ounce) jar high quality marinara sauce
1/2 pound Fontina cheese, grated
1/2 cup heavy cream
5 tablespoons butter
1/4 cup Parmesan cheese, grated

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.

Add the garlic, and cook 1 minute.

Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink.

Drain excess liquid and grease thoroughly.

Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes.

Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter in a saucepan set over moderately low heat.

Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened.

Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.

In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.

In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta.

Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.

Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes.

Repeat with remaining mixture until all filling ingredients are processed.

Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water.

Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.

Cover bottom of 9 x 13-inch baking dish w ith 1/4 inch of marinara sauce.

Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seamside down, to 9 x 13-inch baking dish.

Repeat with the remaining noodles and filling, arranging in single layer.

Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce.

Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.

Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling.

Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

November 30th, 2005, 01:16 AM
Olive Garden Capellini Pomodoro

2 Cloves Garlic -- minced
2 lb Plum tomatoes -- seed -- diced
1 oz Fresh basil leaves -- minced
1/3 c Ex-virgin olive oil
3 oz Parmesan cheese
12 oz dry angel hair pasta -- Cooked
1/4 ts Pepper

Heat olive oil and add garlic; cook until it turns white.

Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately and pass remaining Parmesan.

November 30th, 2005, 01:19 AM
Olive Garden Minestrone

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown.

Add peas and beans and about 3 quarts of water.

Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours.

Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.

About 20 minutes before serving time add the macaroni and more water if needed.

Ladle into bowls and sprinkle with Parmesan cheese.

Serve with crusty garlic bread.

November 30th, 2005, 01:21 AM
Olive Garden Angel Hair and Three Onion Soup

1/2 lb(s) baby (pearl) onions
1 medium red onion sliced thin
1 medium Vidalia onion (or other sweet onion) sliced thin
4 tbsp olive oil
6 cup(s) chicken stock
1/4 tsp Red Pepper flakes
1/2 lb(s) Angel Hair, broken in 2 inch pieces
1/4 cup(s) chopped Italian Parsley
4 tsp grated Romano Cheese

Place onion and oil in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden.

Add stock and salt to taste. Sprinkle with hot pepper flakes and simmer for about 1 hour.

Add pasta and parsley and cook until pasta is just al dente. Sprinkle with grated Romano cheese.

November 30th, 2005, 01:23 AM
Olive Garden Pasta Roma Soup

2 cn Garbanzo beans -- drained --
16 oz (6 slices) bacon -- cooked and drained --chopped
1/3 c olive oil 3/4 c Onions -- diced
1 c celery -- diced
1/4 ts garlic -- minced
1 c carrots -- julienned
1 1/2 c canned tomatoes, drained -- diced
1 qt chicken broth
1/2 ts black pepper
1/8 ts ground rosemary
2 tb fresh parsley -- chopped
1/2 c miniature pasta dry bowties, cooked

Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.

Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil.

Reduce heat to a simmer and cook stirring occasionally for 20 minutes.

Keep warm. Add pasta to finished soup and serve immediately.

November 30th, 2005, 01:25 AM
Olive Garden Toscana Soup

1 1/2 C Spicy Sausage Links -- 12 Links
2 Med potatoes, cut in half lengthwise then cut into 1/4" Slices
1 slice bacon, 1/4-inch diced
3/4 C onions, diced
1/4 Tsp minced garlic
2 C Kale leaves, cut in half, then sliced
2 Tbsp chicken base
1 Qt water
1/3 C Heavy Whipping Cream

Preheat oven to 300F degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute.

Add chicken base, water and potatoes, simmer 15 minutes.

Add sausage, kale and cream. Simmer 4 minutes and serve.

November 30th, 2005, 01:29 AM
Olive Garden Gazpacho Italiano

Soup Base

28 ounces canned Italian plum tomatoes
1 garlic clove, minced
1/2 cup very finely-chopped mixed herbs
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup diced white or red onion
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)
Pasta and Vegetables
1/2 cup finely chopped green bell pepper
1/2 cup peeled, finely chopped cucumber
1 cup tomato, cut in 1/4-inch dice
1/2 cup ditalini or tubetti, cooked, rinsed and drained


Freshly-grated Parmesan cheese
Chopped fresh parsley

This soup should be served cold at 35 to 45 degrees F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

Soup Base: Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar.

Place in fridge allowing 4 hours for soup base to chill and marry flavors.

Prepare the vegetables and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6 ounces of soup per bowl. Add a good tablespoon of blended vegetables and 2 tablespoons of pasta to each bowl.

Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.

November 30th, 2005, 01:32 AM
Olive Garden Gnocchi with Spicy Tomato and Wine Sauce

1 pound gnocchi (potato dumplings)
2 tablespoons extra virgin olive oil
6 cloves fresh garlic
1/2 teaspoon chili flakes
1 cup dry white drinking wine
1 cup chicken broth
2 (14 1/2 ounce) cans tomatoes
1/4 cup (1/2 stick) sweet creambutter, cut into 1 inch cubes, chilled
1/2 cup freshly grated parmesan cheese
Freshly chopped basil, to taste
Salt, to taste
Freshly crushed black pepper, to taste

Sauce Preparation: Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.

To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.

Reduce the wine and broth by half, add the tomatoes, and continue to simmer for 30 minutes.

Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Pasta Preparation: Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160F degrees internal temperature).

Remove pasta from boiling water and lightly mix with sauce.

Plating Suggestion: Place sauced pasta on serving plate, top with Parmesan and Basil.

Chef's Tip: Add Cream to sauce to add richness and/or add vegetables of choice to sauce and/or add sautéed chicken strips to sauce.

November 30th, 2005, 01:37 AM
Olive Garden Pasta Fajoli Soup

1 40 oz. can Clamato juice
1 lb. lean ground beef (cooked)
1 26 oz. can pureed tomatoes
1 medium onion (finely chopped)
1 14 oz. can consomme`
4 stalks celery (chopped)
1 14 oz. can water
4 carrots (thinly sliced)
3 T. chicken soup base
half a medium cabbage (shredded)
1 19 oz. can kidney beans
1 19 oz. can navy beans
1 t. oregano
1 t. basil
1/4 t. hot paprika
1/4 t. garlic powder
1 1/2 cups corkscrew pasta (cooked)

Bring Clamato juice, tomatoes, consomme` and rest of ingredients from the first column to a boil.

Simmer for half an hour.

Saute` ground beef until browned thoroughly and set aside. Saute`
vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour.

Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes. This makes a great meal accompanied by bread or buns of your choice and a green salad.

November 30th, 2005, 01:40 AM
Olive Garden Seafood Pasta Chowder

6 oz Small shells or bowties
3 oz Crab meat
6 tb Butter
1/2 lb Sliced fresh mushrooms
2 pk (1oz each) Newburg sauce

Mix 3 c Milk 1 1/2 c Water 1/4 c Dry white wine 1/4 c sliced green onions.

Cook pasta according to package directions.

Sort crab meat to remove any shell pieces. Melt butter in 3-quart non aluminum sauce pan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well.

Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil.

Reduce heat; simmer 5-8 min; stirring constantly.

Add green onions, pasta and crab; stir to combine. Heat through.

Spoon into serving bowls and garnish each serving with chopped parsley.

November 30th, 2005, 01:42 AM
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.

November 30th, 2005, 01:44 AM
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.

November 30th, 2005, 01:47 AM
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.

November 30th, 2005, 01:49 AM
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)
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.

November 30th, 2005, 01:50 AM
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

December 1st, 2005, 12:36 AM
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
cup heavy cream
tspn granulated sugar

Third Layer:

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

Fourth Layer:

1 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.

December 1st, 2005, 12:44 AM
Olive Garden's Zuppa Toscana

1 lb hot Italian sausage
cup onion, diced
6 slices bacon
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
tspn oregano

Preheat oven to 300F.

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

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

December 11th, 2005, 10:36 AM
Category: MAIN
Serves: 1

6 each Ozs of thawed snow crab
-meat, seperate leg meat.
1 each Whole egg (Coddle for 30
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.

December 11th, 2005, 05:23 PM
Olive Garden Stuffed Chicken Marsala
Serving Size: 4
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

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



- Preheat oven to 350 degrees


- Combine all cheese stuffing ingredients in a bowl


- 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
December 11th, 2005, 05:31 PM
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

December 11th, 2005, 05:34 PM
Olive Garden Parmesan Crusted Tilapia
Serving Size: 6

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.

December 14th, 2005, 12:31 PM
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?

December 19th, 2005, 12:21 AM
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 :wink:

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?

January 8th, 2006, 03:20 PM
Does anyone have recipe for making sauce for Fettucine Alfredo from Olive Garden. I couldn't locate in your forums. Help! :roll:

January 8th, 2006, 04:10 PM
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:

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 :wink:

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

January 9th, 2006, 01:37 PM
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! :D

January 22nd, 2006, 06:29 PM
Olive Garden Chicken Vino Bianco
Serving Size: 4

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

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
June 5th, 2006, 10:25 PM
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
June 5th, 2006, 10:29 PM
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.

Saut 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
June 5th, 2006, 10:48 PM
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. Saut 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
July 28th, 2006, 10:09 AM
Brasato al Chianti
cook: 16 hr(s)


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)



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

Marinate for 12 hours (overnight), turning occasionally.


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.


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
February 14th, 2007, 06:08 PM
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

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.

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
April 15th, 2007, 09:00 AM
Olive Garden's Chicken Crostina

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

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


* MIX all ingredients for Potato Crust in a bowl and set aside.
* MIX 1 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
July 19th, 2007, 09:39 PM
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
July 19th, 2007, 09:42 PM
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 150F 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
July 19th, 2007, 09:44 PM
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

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 saut 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
July 19th, 2007, 09:45 PM
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 saut 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 165F.
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
July 19th, 2007, 09:47 PM
Tortelloni Bolognese

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
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
July 19th, 2007, 09:49 PM
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
oz porcini mushrooms, dried
1 cup red wine
6 cups beef broth
1 bay leaf
1 lemon rind

Pre-heat oven to 325.

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.

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
June 1st, 2008, 02:18 PM
Olive Garden's Chicken Milanese
Prep Time: 30 minutes
Cook Time: 25 minutes
Serving Size: 4


Sauce & pasta:
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
tsp black pepper, to taste
tsp salt
8 cherry tomatoes, halved
cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortelloni or tortellini, cooked according to package directions

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


1. FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ? 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 saut 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 165F.
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.

Kitchen Witch
September 26th, 2012, 12:26 PM
Olive Garden Chicken Gnocchi Soup - clone

1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1 package gnocchi, cooked (store bought or the recipe to make them follows)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg (optional)

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt

WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ” pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.