tag:blogger.com,1999:blog-51617159173058561462023-11-15T23:14:21.318-08:00OLIVE GARDEN SOUP RECIPESAll Olive Garden Soup RecipesOur Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5161715917305856146.post-67356915645755786992013-09-19T19:39:00.000-07:002016-06-30T23:23:15.889-07:00Olive Garden Pasta E Fagioli - Pasta and Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHKKpsJbh5weRCSZ1vx5Vu0l40J2JSgTp7vDjWbs8lZePD0y6QtslGbvy12S5mEI09XGMdVAiJaGkQbayj6Idj41l9g-kgnIjoPxmXHQU8jI7XowcmDSj6QfF34Z6yCZRffZ68ywFD1c/s1600/olive+garden+pasta+e+fagioli.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655068880772953778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHKKpsJbh5weRCSZ1vx5Vu0l40J2JSgTp7vDjWbs8lZePD0y6QtslGbvy12S5mEI09XGMdVAiJaGkQbayj6Idj41l9g-kgnIjoPxmXHQU8jI7XowcmDSj6QfF34Z6yCZRffZ68ywFD1c/s200/olive+garden+pasta+e+fagioli.jpg" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
<span style="font-size: 180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br />Olive Garden Pasta E Fagioli - Pasta and Bean Soup recipe</span></span><br />
.. a great one to try !<br />
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<span style="font-weight: bold;">Ingredients</span><br />
<ul>
<li>3 ts Oil </li>
<li>88 oz Beef stock</li>
<li>2 lb Ground beef </li>
<li>3 ts Oregano</li>
<li>12 oz Onion; chopped </li>
<li>2 1/2 ts Pepper</li>
<li>14 oz Carrots; slivered </li>
<li>5 ts Parsley; (fresh chopped)</li>
<li>14 oz Celery; diced </li>
<li>1 1/2 ts Tabasco sauce</li>
<li>48 oz Tomatoes; canned, diced </li>
<li>48 oz Spaghetti sauce</li>
<li>2 c Red Kidney beans </li>
<li>Shell macaroni; or other</li>
<li>2 c White kidney beans</li>
</ul>
<span style="font-weight: bold;">Instructions</span><br />
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! And the Olive Garden Soup the Italian style is ready to serve...amazing taste of soup! Enjoy it !<br />
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<a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/olive-garden-zuppa-toscana.html"><span style="font-weight: bold;">olive-garden-zuppa-toscana</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com7tag:blogger.com,1999:blog-5161715917305856146.post-87527386577402643402012-10-17T19:52:00.000-07:002016-06-30T23:24:26.138-07:00Olive Garden Gazpacho Italiano<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Olive Garden Gazpacho Italiano</span></b><br />
Try this <span style="font-weight: bold;">olive garden soup recipe</span>...<span style="font-size: 180%;"><span style="font-weight: bold;">.</span></span><br />
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Ingredients<br />
WALDINE VAN GEFFEN <br />
<ul>
<li>1/4 c White or red onion -- diced</li>
<li>3 c Chicken broth</li>
</ul>
SOUP BASE <br />
<ul>
<li>3/4 ts Tabasco sauce</li>
<li>28 oz Canned italian plum </li>
<li>1 ts Sugar -- optional</li>
<li>Tomatoes </li>
<li>1/2 c Green bell pepper -- chopped</li>
<li>1 Clove garlic -- minced Fine</li>
<li>1/2 c Mixed herbs -- chopped fine </li>
<li>1/2 c Cucumber -- peeled & chopped Fine </li>
<li>1/2 c Olive oil </li>
<li>1 c Tomato -- chopped to 1/4"</li>
<li>3 tb White wine vinegar </li>
<li>1/2 c Ditalini or tubetti, cooked</li>
<li>3 tb Lemon juice </li>
<li>Rinsed and drained</li>
<li>1 ts Salt</li>
</ul>
<br />
<span style="font-weight: bold;">Olive Garden Soup Recipe Instructions </span><br />
This soup should be served cold 35-45~. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.<br />
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 veggies and chill along with the pasta.<br />
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To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley...hmmm...and the <span style="font-weight: bold;">olive garden soup recipe</span> is ready...nice ! Great taste !<br />
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<a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/olive-garden-style-zuppa-toscana.html"><span style="font-weight: bold;">olive-garden-style-zuppa-toscana.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-84113238359271313252012-08-28T19:26:00.000-07:002012-08-28T20:58:40.536-07:00Zuppa Tuscana (Olive Garden Soup)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 180%;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: 180%;"><span style="font-weight: bold;">Olive Garden Soup Recipe : Zuppa Tuscana</span></span>
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Another great <span style="font-weight: bold;">olive garden soup recipe</span> to try...Zuppa Tuscana...
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<span style="font-weight: bold;">Olive Garden Soup Recipe Ingredients</span>
<br />
<ul>
<li>2 3/4 cup chicken broth</li>
<li>1/4 cup cream</li>
<li>1 medium russet potato</li>
<li>2 cup chopped kale</li>
<li>1/2 lb Italian sausage</li>
<li>1/4 tsp crushed red pepper flakes
</li>
</ul>
<span style="font-weight: bold;">Olive Garden Soup Recipe Instructions</span>
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1)First of all cook Sausage, drain. Add broth, bring to boil.
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2)And then Slice unpeeled potato into 1/4" slices, then quarter. Add potato, kale and red pepper flakes to soup.
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3)Next is to Simmer until potatoes are done. Add cream, stir to combine.
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The <span style="font-weight: bold;">olive garden soup</span> is ready for starters meal...nice taste ! Enjoy it !
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<a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/zuppa-toscana.html"><span style="font-weight: bold;">olivegarden-soup-recipes: zuppa-toscana</span></a>
Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com2tag:blogger.com,1999:blog-5161715917305856146.post-28260955392791051112012-06-17T06:29:00.000-07:002012-06-17T21:26:16.134-07:00Olive Garden Capellini Primavera<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><span class="Apple-style-span">Olive Garden Capellini Primavera</span></b></span><br />
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<b>OLIVE GARDEN SOUP RECIPE </b>INGREDIENTS<br />
* 1/4 pound Butter<br />
* 1 1/2 cup Onion -- chop<br />
* 3/4 cup Carrots -- julienne<br />
* 12 ounces Broccoli florets (1" pieces)<br />
* 8 ounces Mushrooms -- sliced<br />
* 1 1/4 cup Yellow squash (sliced thin/halved)<br />
* 1 teaspoon Garlic -- minced<br />
* 1 1/2 cup Water<br />
* 1 tablespoon Beef bouillon granules<br />
* 1/4 cup Oil-packed sun-dried tomatoes, minced<br />
* 1 1/4 cup Crushed tomatoes in puree<br />
* 1 tablespoon Fresh parsley -- chop fine<br />
* 1/4 teaspoon Oregano<br />
* 1/4 teaspoon Rosemary -- ground<br />
* 1/8 teaspoon Crushed red pepper flakes<br />
* 1 pound Fresh angel hair pasta -- cooked and drained<br />
* 1/2 cup Parmesan cheese<br />
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<b>OLIVE GARDEN SOUP RECIPE </b>INSTRUCTIONS<br />
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1. First of all melt butter in a Dutch oven over medium heat. Saute onions, carrots and broccoli for 5 minutes. And then add mushrooms, squash and garlic and saute for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer.<br />
2. Next is to cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and serve. Enjoy it !<br />
<a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/olive-garden-style-zuppa-toscana.html"><b>olive-garden-style-zuppa-toscana</b></a><br />
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<b><span class="Apple-style-span"></span></b>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-37775583631367597642011-10-23T19:46:00.000-07:002012-05-05T16:37:04.419-07:00Olive Garden Pasta Fajoli Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4yxMpgoICMqF243e55_Arr8JM3SFijmyDaL11jm1YLhMIT7MyBrQhja6Mc5EcDJ-3XT6oaNa7ZtkL83QSxUQ2dqa19Z-8vt4xMNwUvcVVfwxQ-bapQbKzF_1pEzOd289kCxc0wnjacQ/s1600/Olive+Garden+Pasta+Fajoli+Soup.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667988435755478706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4yxMpgoICMqF243e55_Arr8JM3SFijmyDaL11jm1YLhMIT7MyBrQhja6Mc5EcDJ-3XT6oaNa7ZtkL83QSxUQ2dqa19Z-8vt4xMNwUvcVVfwxQ-bapQbKzF_1pEzOd289kCxc0wnjacQ/s200/Olive+Garden+Pasta+Fajoli+Soup.jpg" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
<span style="font-size: 180%; font-weight: bold;"><br /><br /><br /><br /><br /><br />Olive Garden Pasta Fajoli Soup</span><br />
Another amazing <span style="font-weight: bold;">olive garden soup recipes</span>.....a must try!<br />
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<span style="font-weight: bold;">Olive Garden Soup Recipe Ingredients</span><br />
<ul>
<li>1 cn (40 oz) clamato juice </li>
<li>Half a medium cabbage</li>
<li>1 lb Lean ground beef; (cooked) (shredded)</li>
<li>1 cn (26 oz) pureed tomatoes </li>
<li>1 cn (19 oz) kidney beans</li>
<li>1 md Onion; (finely chopped) </li>
<li>1 cn (19 oz) navy beans</li>
<li>1 cn (14 oz) consomme </li>
<li>1 ts Oregano</li>
<li>4 Stalks celery; (chopped) </li>
<li>1 ts Basil</li>
<li>1 cn (14 oz) water </li>
<li>1/4 ts Hot paprika</li>
<li>4 Carrots; (thinly sliced) </li>
<li>1/4 ts Garlic powder</li>
<li>3 tb Chicken soup base </li>
<li>1 1/2 c Corkscrew pasta; (cooked)</li>
</ul>
<span style="font-weight: bold;">Olive Garden Soup Recipe Instructions</span><br />
1. First of all bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour.<br />
2. And then saute ground beef until browned thoroughly and set aside.<br />
3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour.<br />
4. 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. The olive garden soup is at your service....great feasts start here...enjoy !<br />
<a href="http://olive-garden-zuppa-toscana./"><b>olive-garden-zuppa-toscana.</b></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com3tag:blogger.com,1999:blog-5161715917305856146.post-60915941231167502782011-08-15T19:30:00.000-07:002011-08-15T20:09:48.137-07:00Olive Garden Zuppa Toscana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHbzQlytJjzSdz-ezWFUNe9nrcQm-ObTYH6OuPhjlRMtP6pZ9gzrakTINzfjOZ4jv-gfO9SZcTeruC2upW8v9iRY6KXvBc2yq90te8QBqIdhWKTvuiQBEf7TqaEvKlEe5Yxf_RS_qBNI/s1600-h/olive_garden_soup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHbzQlytJjzSdz-ezWFUNe9nrcQm-ObTYH6OuPhjlRMtP6pZ9gzrakTINzfjOZ4jv-gfO9SZcTeruC2upW8v9iRY6KXvBc2yq90te8QBqIdhWKTvuiQBEf7TqaEvKlEe5Yxf_RS_qBNI/s200/olive_garden_soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5245329369545975554" border="0" /></a>
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<br /><span style="font-size:180%;"><span style="font-weight: bold;">OLIVE GARDEN ZUPPA TOSCANA</span></span>
<br />Great olive garden soup recipe to try...the classic Zuppa Toscana
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<br /><span style="font-weight: bold;">OLIVE GARDEN SOUP RECIPE INGREDIENTS</span>
<br />
<br /> * 1 lb Italian sausage (I like mild sausage)
<br /> * 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
<br /> * 1 large onion, chopped
<br /> * 1/2 can oscar meyer bacon bit
<br /> * 2 cloves garlic, minced
<br /> * 2 cups kale or swiss chard, chopped
<br /> * 2 cans chicken broth
<br /> * 1 quart water
<br /> * 1 cup heavy whipping cream
<br />
<br /><span style="font-weight: bold;">OLIVE GARDEN SOUP RECIPE INSTRUCTIONS</span>
<br />
<br />1.Cook sausage in a 300°F oven for approximately 30 minutes.
<br />2.Drain sausages on paper towels and cut into slices.
<br />3.Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
<br />4.Add sausage and bacon.
<br />5.Salt and pepper to taste.
<br />6.Simmer for another 10 minutes.
<br />7.Turn to low heat.
<br />8.Add kale and cream.
<br />9.Heat through and serve.
<br />The olive garden soup is ready....as usual...its great to enjoy this !
<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/zuppa-tuscana-olive-garden-soup.html"><span style="font-weight: bold;">zuppa-tuscana-olive-garden-soup recipe</span></a>
<br />Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com2tag:blogger.com,1999:blog-5161715917305856146.post-83611697787487910662011-08-01T19:21:00.000-07:002011-08-15T20:06:38.364-07:00Zuppa Toscana<span style="font-size:180%;"><span style="font-weight: bold;">OLIVE GARDEN SOUP : ZUPPA TOSCANA</span></span>
<br />Try this olive garden soup recipe..the Zuppa Toscana ...excellent 1
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<br /><span style="font-weight: bold;">OLIVE GARDEN SOUP RECIPE INGREDIENTS</span>
<br />
<br />* 1 lb. Spicy Italian Sausage - Crumbled
<br />* 1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)
<br />* 1 qt. Water
<br />* (2) 14.5 Oz. Cans Chicken Broth
<br />* (2) lg. Russet Potatoes - Cubed
<br />* 2 Garlic Cloves - Crushed
<br />* 1 med. Onion - Chopped
<br />* 2 cups Chopped Kale or Swiss Chard
<br />* 1 cup Heavy Whipped Cream
<br />* Salt and pepper to taste
<br />
<br /><span style="font-weight: bold;">OLIVE GARDEN SOUP RECIPE INSTRUCTIONS</span>
<br />
<br />1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
<br />2. In skillet over medium-high heat, brown bacon. Drain and set aside.
<br />3. Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
<br />4. Add sausage and bacon to the pot. Simmer for 10 minutes.
<br />5. Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.
<br />The<span style="font-weight: bold;"> Olive garden soup</span> is ready to serve...great taste....Bon appétit!Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-17786949141379146362011-05-21T06:31:00.000-07:002011-05-21T06:31:00.391-07:00Olive Garden Salad Dressing<b><span class="Apple-style-span" >Olive Garden Salad Dressing</span></b><br /><br /><b>OLIVE GARDEN SOUP RECIPE </b>Ingredients<br /><br /> * 1/2 C. Mayonnaise<br /> * 1/3 C. White Vinegar<br /> * 1 tsp. Vegetable Oil<br /> * 2 Tbsp. Corn Syrup<br /> * 2 Tbsp. Parmesan Cheese<br /> * 2 Tbsp. Romano Cheese<br /> * 1/4 tsp. Garlic Salt - or one clove garlic minced<br /> * 1/2 tsp. Italian Seasoning<br /> * 1/2 tsp. Parsley Flakes<br /> * 1 Tbsp. Lemon Juice<br /><br /><br /><b>OLIVE GARDEN SOUP RECIPE </b>INSTRUCTIONS<br /><br /> 1. Mix all ingredients in a blender until well mixed.<br /> 2. If this is a little to tangy your own personal tastes add a little extra sugar<br /> 3. Use on Olive Garden Salad MixOur Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-5161715917305856146.post-48466305534083852832011-04-15T06:33:00.000-07:002011-04-16T22:33:16.653-07:00Olive Garden Shrimp Primavera<b><span class="Apple-style-span" >Olive Garden Shrimp Primavera</span></b><br /><br /><b>OLIVE GARDEN SOUP RECIPE</b> Ingredients<br /><br />SAUCE<br /> * 6 Tbs. butter<br /> * 1 Tbs. garlic- minced<br /> * 1 oz. package Knors newburg sauce mix<br /> * 32 oz. can of crushed tomatoes<br /> * 1 1/2 Tbs. fresh lemon juice<br /> * 1/4 tsp.(or to taste) red pepper flakes<br /> * 1/2 tsp. dried basil<br /> * 1/4 tsp. dried marjoram<br /> * 1/2 tsp. fresh ground pepper<br /><br />VEGETABLES<br /> * 1/2# MUSHROOMS- HALVED OR QUARTERED if large<br /> * 1 CUP GREEN BELL PEPPERS-CUT INTO 1" SQUARES<br /> * 1 CUP RED BELL PEPPERS-CUT INTO 1" SQUARES<br /> * 1/2 CUP ONIONS- CUT INTO 1" SQUARES<br /> * 1/2 TSP. FRESH GROUND PEPPER<br /> * 2 tBS. BUTTER FOR SAUTING<br /><br />PASTA<br /> * GOOD QUALITY LINGUINE<br /> * shrimp<br /> * MEDIUM TO LARGE,FULLY COOKED SHRIMP,THAWED AND DRAINED<br /><br /><b>OLIVE GARDEN SOUP RECIPE </b>INSTRUCTIONS<br /> 1. melt butter in a 3-quart sauce pan over medium heat<br /> 2. add garlic and cook for 1 minute<br /> 3. add remaining spices and tomatoes-stir well and simmer 10 minutes-start pasta cooking<br /> 4. meanwile, in a large saute pan,melt butter and saute vegetables about 3 minutes, until crisp tender<br /> 5. add to sauce and simmer for 5 minutes<br /> 6. when pasta is almost done, stir in shrimp and heat through. DO NOT BOIL. spoon over pasta and serve with crusty bread.Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-26569997171667987572009-01-21T06:42:00.001-08:002009-11-04T23:56:32.125-08:00Olive Garden Stuffed Chicken Breasts<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden Stuffed Chicken Breasts</span></span>...another great <span style="font-weight: bold;">Olive Garden soup recipe</span> to try !<br /><br />Ingredients<br /><br /> * 4 skinless, boneless chicken breasts<br /> * 5 t. olive oil<br /> * 4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced<br /> * 4 thin slices prosciutto (2 ounces), or thinly sliced deli ham<br /> * 3/4 C. shredded Italian fontina cheese (3 oz.)<br /> * 1 small clove garlic, thinly sliced<br /> * 2 large plum tomatoes (6 ounces), peeled, seeded and slivered<br /> * 1 t. finely chopped fresh basil leaves<br /> * Salt and freshly ground black pepper, to taste<br /><br />INSTRUCTIONS<br /><br />1. Preheat oven to 350°F.<br />2. Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.<br />3. Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.<br />4. Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.<br />5. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.<br />6. Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should<br />register 165°F when measured with a meat thermometer.)<br />7. Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.<br />8. When chicken is ready, remove twine and slice each roll into 1/2 inch-thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. The <span style="font-weight: bold;">olive garden soup recipe</span> of stuffed chicken is ready to serves 4 persons.<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-salad-mix-recipe.html"><span style="font-weight: bold;">olive-garden-salad-mix-recipe</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-87675161242005349782009-01-21T06:41:00.001-08:002009-10-20T01:38:41.277-07:00Olive Garden Chicken Marsala<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden Chicken Marsala</span></span>...another great <span style="font-weight: bold;">olive garden soup recipe</span> to try !<br /><br />Ingredients<br /><br /> * 4 Chicken half breasts - boneless, skinless<br /> * 1/4 C. cake flour (Wondra)<br /> * 1/2 tsp. Salt<br /> * 1/2 tsp. Oregano<br /> * 4 Tbsp. Oil<br /> * 4 Tbsp. Butter<br /> * 1/2 tsp. Pepper<br /> * 1 C. Fresh Mushrooms, sliced<br /> * 1/2 C. Marsala Wine<br /><br />INSTRUCTIONS<br /><br /> 1. Combine flour, salt, pepper, and oregano in a shallow dish.<br /> 2. Heat<br /> 3. the oil and butter in a skillet until it begins to bubble lightly.<br /> 4. Dredge the chicken in the flour, coat evenly. Cook the chicken on<br /> 5. medium heat for about 2 minutes on the first side, until lightly<br /> 6. brown.<br /> 7. As you flip the breasts to the second side, add the<br /> 8. mushrooms around the chicken pieces.<br /> 9. Cook about 2 more minutes,<br />10. until lightly browned on the second side.<br />11. Stir the mushrooms. Once<br />12. the second side is lightly browned, add the wine around the pieces,<br />13. cover the pan and simmer for about 10 minutes.<br />14. Transfer to plates<br />15. and the <span style="font-weight: bold;">olive garden soup recipe</span> of chicken marsala is ready to serve. Enjoy !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-stuffed-chicken-breasts.html"><span style="font-weight: bold;">olive-garden-stuffed-chicken-breasts.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-44479105343293348672009-01-21T06:39:00.001-08:002009-10-20T01:41:53.666-07:00Olive Garden Lemon Cake<span style="font-weight: bold;font-size:180%;" >Olive Garden</span><span style="font-size:180%;"><span style="font-weight: bold;"> Lemon Cake</span></span>...a nice <span style="font-weight: bold;">olive garden recipe</span> to try !<br /><br />Ingredients<br /><br /> * 1 french vanilla or white cake mix<br /> * 1 small tub mascarpone cheese<br /> * 1 cup heavy whipping cream<br /> * Juice of 2 lemons<br /> * zest of 1 lemon<br /> * 1/2 cup white sugar.<br /><br />INSTRUCTIONS<br /><br /> 1. Prepare cake mix, and bake in 2 of the round cake pans.<br /> 2. Cool and remove.<br /> 3. This is easier to handle if you freeze the cake.<br /> 4. Slice the cake in 1/2, and put on a flat dish.<br /> 5. I use my kitchen-aid mixer, and mix the following.<br /> 6. 1 small tub mascarpone cheese<br /> 7. use the whipping beater, and mix for 30 seconds.<br /> 8. Add the sugar and the heavy whipping cream.<br /> 9. Mix until it gets fluffy...slowly ad the lemon juice and zest.<br />10. taste it..My husband likes it extra tart...add more lemon zest to taste.<br />11. "Frost" the cake with 1/2 of the cream mixture, and repeat with the second half of the cake.<br />12. Top with powderd sugar through a sive just on the top!<br />13. Slice and eat..great with a drizzle of berry Ice-cream topping.<br />The <span style="font-weight: bold;">Olive Garden recipe</span> is ready to serve....enjoy it !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-chicken-marsala.html"><span style="font-weight: bold;">olive-garden-chicken-marsala.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-5161715917305856146.post-32406046133992363332009-01-21T06:38:00.001-08:002009-10-20T01:42:32.903-07:00Olive Garden Alfedo Sauce<span style="font-weight: bold;font-size:180%;" >Olive Garden</span><span style="font-size:180%;"><span style="font-weight: bold;"> Alfedo Sauce</span></span><br /><br />Ingredients<br /><br /> * 1 cup 10% or 35% cream<br /> * 1 stick of butter<br /> * 2 Tbsp Cream Cheese<br /> * 1/2 cup parmesan cheese<br /> * 1 tsp garlic powder<br /> * salt + pepper to taste<br /><br />INSTRUCTIONS<br /><br /> 1. in a pot combine butter, cream and cream cheese simmer this until all is melted and mix well. Add the parmesan cheese and garlic powder simmer this for 15 to 20 mins on low you may wish to season with a little salt + pepper. The <span style="font-weight: bold;">Olive Garden recipe</span> is ready to serve...enjoy it !<br /><br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-lemon-cake.html"><span style="font-weight: bold;">olive-garden-lemon-cake.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-5161715917305856146.post-9987972814995596882009-01-21T06:36:00.000-08:002009-10-20T01:44:03.740-07:00Olive Garden House Dressing<span style="font-weight: bold;font-size:180%;" >Olive Garden House Dressing Recipe</span><br /><br />Ingredients<br /><br /> * 1/2 c. white vinegar<br /> * 1/3 c. water<br /> * 1/3 c. vegetable oil<br /> * 1/4 c. corn syrup<br /> * 2 1/2 Tbl. grated Romano cheese<br /> * 2 Tbl. dry pectin<br /> * 2 Tbl. beaten egg<br /> * 1 1/4 tsp. salt<br /> * 1 tsp. lemon juice<br /> * 1/2 tsp. minced parsley<br /> * 1/2 tsp. minced garlic<br /> * Pinch dried oregano<br /> * Pinch crushed red pepper flakes<br /><br />INSTRUCTIONS<br /><br /> 1. Combine all ingredients in blender. Blend well. Chill at least 1 hour. The <span style="font-weight: bold;">Olive Garden recipe</span> is ready.....enjoy !<br /><br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-alfedo-sauce.html"><span style="font-weight: bold;">olive-garden-alfedo-sauce</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-81722186369463112492009-01-21T06:35:00.001-08:002009-10-20T01:47:47.198-07:00Olive Garden 5-cheese Lasagna<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden 5-cheese Lasagna</span></span><br /><br />INGREDIENTS<br /><br /> * Cream Sauce:<br /> * 1/4 Cup butter<br /> * 1/4 Cup flour<br /> * 2 Cup milk<br /> * Cheese Filling:<br /> * 1/4 Cup sun-dried tomatoes-oil packed-minced<br /> * 1 Tbsp fresh garlic-minced<br /> * 3 1/2 Cup ricotta cheese<br /> * 3 eggs<br /> * 1 Cup grated parmesan cheese<br /> * 1/2 Cup grated romano cheese<br /> * 1/2 tsp salt<br /> * 1 tsp pepper<br /> * Other:<br /> * 4 Cup mozzarella cheese-shredded<br /> * 1 1/2 Cup fontina cheese-shredded<br /> * Marinara sauce-as desired<br /> * Extra parmesan cheese-freshly grated<br /><br />INSTRUCTIONS<br /><br /> 1. To make sauce: melt butter on medium heat in a heavy 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture starts to simmer. Cook and stir until thickened (about 3-5 minutes).<br /> 2. Preheat oven to 350.<br /> 3. Chill while you mix your other ingredients.<br /> 4. Drain and mince your sun-dried tomatoes and your garlic.<br /> 5. Place other cheese ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups of cooled cream sauce and mix until well blended.<br /> 6. Refrigerate, reserving 1/2 cup for later use.<br /> 7. Coo lasagna noodles as package directs (salt your water) Cool under water and drain.<br /> 8. Place 3 noodles in a 9x13 lightly oiled. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese. Repeat this process three more times-top<br />with 3 noodles-spread 1/2 cup reserved cream sauce over top and lightly cover with foil.<br /> 9. Bake for 1 hour.<br />10. Remove from oven and let sit 30 minutes before serving.<br />11. The <span style="font-weight: bold;">Olive Garden recipe</span> is ready to serve with hot marinara and parmesan cheese....hmmm,.nice one !<br /><br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-house-dressing.html"><span style="font-weight: bold;">olive-garden-house-dressing</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-5161715917305856146.post-87857773069854856982009-01-21T06:28:00.001-08:002010-08-31T23:03:25.072-07:00Olive Garden Florentine Lasagna Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden Florentine Lasagna Recipe</span></span><br />A nice <span style="font-weight: bold;">Olive Garden recipe</span> to try !<br />INGREDIENTS<br /><br /> * 1 pound fresh spinach<br /> * 1 pound fresh mushrooms, chopped coarsely<br /> * 1 cup onion, chopped<br /> * 1 clove garlic, minced<br /> * 2 tablespoons olive oil<br /> * 3 cups ricotta cheese<br /> * 1 2/3 cups Parmesan cheese, divided<br /> * 1 egg<br /> * 1/2 teaspoon salt<br /> * 1/2 teaspoon black pepper<br /> * 3/4 teaspoon dried basil<br /> * 3/4 teaspoon dried oregano<br /> * 16 lasagna noodles<br /> * 4 1/2 cups mozzarella cheese, shredded<br /> * Marinara sauce or tomato-cream sauce as desired<br /> * Extra Parmesan cheese<br /><br />INSTRUCTIONS<br /><br /> 1. Steam spinach until tender; press out excess moisture and chop<br /> 2. coarsely. Saute mushrooms, onions, and garlic over medium-high<br /> 3. heat in olive oil until onions are tender; drain excess liquid<br /> 4. and cool.<br /> 5. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil<br /> 6. and oregano in large bowl. Add cooled spinach and mushroom-onion<br /> 7. mixture and mix on low speed until just blended.<br /> 8. Cook lasagna according to package directions; rinse under cool<br /> 9. water and drain thoroughly.<br />10. Place four lasagna strips in bottom of lightly oiled 9 x 13-inch<br />11. pan, overlapping slightly. Top with 2 cups of spinach filling.<br />12. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan.<br />13. Repeat layering two more times and top with remaining four lasagna<br />14. strips. Spread 1 cup of marinara or tomato-cream sauce over top<br />15. and cover tightly with foil.<br />16. Preheat oven to 350F and bake, covered, for 1 hour. Remove from<br />17. oven and keep warm at least 30 minutes before cutting. Top with<br />18. extra Parmesan cheese. (Can be refrigerated a day in advance of<br />baking if desired.). The <span style="font-weight: bold;">Olive Garden recipe</span> of lasagna is ready to serve..enjoy it !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-san-remo-dip-recipe.html"><span style="font-weight: bold;">olive-garden-san-remo-dip-recipe</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1tag:blogger.com,1999:blog-5161715917305856146.post-715296229641300682009-01-21T06:27:00.000-08:002010-07-01T20:14:47.573-07:00Olive Garden San Remo Dip Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden San Remo Dip Recipe</span></span><br />A great <span style="font-weight: bold;">Olive Garden recipe</span> to try !<br />INGREDIENTS<br /><br /> * 6 oz. can tiny shrimp<br /> * (drained, reserve liquid)<br /> * 6 oz. can crab meat<br /> * (drained, reserve liquid)<br /> * 2 ounces cream cheese,<br /> * (room temperature and cubed)<br /> * 2 tablespoons olive oil<br /> * 2 tablespoons flour<br /> * 1/4 teaspoon salt<br /> * 1/8 teaspoon crushed garlic<br /> * 1 teaspoon prepared horseradish<br /> * 1/3 cup asiago cheese, grated<br /> * 2 tablespoons parmesan cheese, grated<br /> * 1/2 -3/4 cup half and half<br /> * 11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid<br /> * 1/4 cup fresh parmesan cheese, finely shredded for topping<br /><br />INSTRUCTIONS<br /><br /> 1. 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.<br /> 2. To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.<br /> 3. When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.<br /> 4. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.<br /> 5. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.<br /> 6. In a shallow 9-inch baking dish, spray with nonstick spray.<br />Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes, until heated through. Dip should not brown on top. The <span style="font-weight: bold;">Olive Garden recipe </span>is ready to serve...nice one ! Enjoy it !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-5368514104674465642009-01-21T06:25:00.001-08:002010-02-08T18:09:51.495-08:00Olive Garden San Remo Dip Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden San Remo Dip Recipe</span></span><br />A nice <span style="font-weight: bold;">Olive Garden soup recipe</span> dip !<br />INGREDIENTS<br /><br /> * 6 oz. can tiny shrimp<br /> * (drained, reserve liquid)<br /> * 6 oz. can crab meat<br /> * (drained, reserve liquid)<br /> * 2 ounces cream cheese,<br /> * (room temperature and cubed)<br /> * 2 tablespoons olive oil<br /> * 2 tablespoons flour<br /> * 1/4 teaspoon salt<br /> * 1/8 teaspoon crushed garlic<br /> * 1 teaspoon prepared horseradish<br /> * 1/3 cup asiago cheese, grated<br /> * 2 tablespoons parmesan cheese, grated<br /> * 1/2 -3/4 cup half and half<br /> * 11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid<br /> * 1/4 cup fresh parmesan cheese, finely shredded for topping<br /><br />INSTRUCTIONS<br /><br /> 1. 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.<br /> 2. To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.<br /> 3. When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.<br /> 4. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.<br /> 5. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.<br /> 6. In a shallow 9-inch baking dish, spray with nonstick spray.<br />Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes, until heated through. Dip should not brown on top. The <span style="font-weight: bold;">Olive Garden recipe</span> of dip is ready to serve..Nice dip !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-house-dressing.html"><span style="font-weight: bold;">Olive-garden-house-dressing.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-76093262039791272182009-01-21T06:23:00.001-08:002009-12-21T01:08:49.107-08:00Olive Garden Alfredo Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden Alfredo Recipe</span></span><br /><br />Try this nice <span style="font-weight: bold;">Olive Garden recipe</span>..Alfredo !<br />INGREDIENTS<br /><br /> * 1 pint half & half<br /> * 1 stick butter<br /> * 2 Tbsp cream cheese<br /> * 1/2 - 3/4 cup Parmesan cheese<br /> * 1 tsp garlic powder<br /><br />INSTRUCTIONS<br /><br /> 1. In a saucepan, combine half & half, butter, and cream cheese<br /> 2. Simmer until all is melted and mixed well<br /> 3. Add parmesan and garlic<br /> 4. Simmer 15 - 20 minutes on low<br /> 5. Stir frequently<br /> 6. Season with Salt and Pepper if desired<br />The<span style="font-weight: bold;"> Olive Garden recipe</span> Alfredo is ready to serve....enjoy it !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-5-cheese-lasagna.html"><span style="font-weight: bold;">olive-garden-5-cheese-lasagna</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-53697718775977527862009-01-21T06:21:00.000-08:002009-11-04T23:57:14.837-08:00Olive Garden Salad Mix Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Olive Garden Salad Mix Recipe</span></span><br /><br />INGREDIENTS<br /> * 1 bag American Blend Dole Salad<br /> * 4-5 slices Red Onion<br /> * 4-6 Black Olives<br /> * 2-4 Banana Peppers<br /> * 1/2 C. Croutons<br /> * 1 small Tomato Quartered<br /> * Freshly grated Parmesan Cheese<br /><br />INSTRUCTIONS<br /><br /> 1. Chill one salad bowl in freezer for at least 30 minutes.<br /> 2. Place bag of salad in bowl.<br /> 3. Place on top of lettuce, red onion, black olives, banana peppers, tomatoes, and croutons.<br /> 4. Add some freshly grated Parmesan cheese if you like, and add plenty of <span style="font-weight: bold;">Olive Garden </span>Salad Dressing on top. Great taste !<br /><a href="http://olivegarden-soup-recipes.blogspot.com/2009/01/olive-garden-stuffed-chicken-breasts.html"><span style="font-weight: bold;">olive-garden-stuffed-chicken-breasts.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-21944253370781460902009-01-21T06:20:00.001-08:002009-10-19T22:21:30.002-07:00Olive Garden Soup and French Cannolis<span style="font-weight: bold;font-size:180%;" >Olive Garden Soup and French Cannolis</span><br /><br />Ingredients:<br /><ul><li>3/4 teaspoon oil</li><li>1/2 to 1lb ground turkey</li><li>3oz onion (or 1 T dried minced onion)</li><li>3oz shredded or chopped carrots</li><li>3 oz chopped celery</li><li>12oz italian diced tomatoes</li><li>1/2 cup cooked red kidney beans (canned is fine)</li><li>1/2 cup cooked white beans</li><li>22oz beef stock</li><li>3/4 teaspoon oregano</li><li>1/2 teaspoon pepper</li><li>1 1/4 teaspoon parsley</li><li>1/4 to 1/2 teaspoon tabasco</li><li>12oz spaghetti sauce </li><li>1/4 to 1/2 cup pasta like Ditalini</li></ul><br />INSTRUCTIONS:<br /><br />Brown meat in large skillet with the oil, breaking into small pieces. Add onion, carrots, celery and canned tomatoes. Simmer for 10 minutes. Add cooked beans and simmer for a few more minutes.<br />Transfer meat and veggies to a large stock pot and add the rest of the ingredients. Simmer for about 45 minutes. The <span style="font-weight: bold;">Olive garden soup recipe</span> is ready to serve...Enjoy !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-31246302855023003062009-01-21T06:16:00.000-08:002009-04-24T21:20:16.909-07:00OLIVE GARDEN'S MINESTRONE SOUPOLIVE GARDEN'S MINESTRONE SOUP... an amazing <span style="font-weight: bold;">Olive garden soup recipe </span>to try..nice one !<br /><br />INGREDIENTS<br />1 cup finely minced celery<br />• 1 cup finely minced onion<br />• 1 cup finely minced carrot<br />• 1/2 cup garbanzo beans<br />• 1/2 cup kidney beans<br />1/4 cup butter<br />• 1/2 cup whole dried peas<br />• 1/2 cup white pea beans<br />• 3/4 cup sliced carrots<br />• 3/4 cup coarsely chopped onion<br />• 3/4 cup sliced celery<br />• 3/4 cup chopped bell pepper<br />• 1/2 cup rice or barley<br />• 2 tablespoons minced parsley<br />• 1 teaspoon oregano<br />• 1 teaspoon basil<br />• 2 teaspoons soy sauce<br />• Pepper to taste<br />• 1 cup shell macaroni<br />• Parmesan cheese<br /><br />INSTRUCTIONS<br />Slowly sauté onion, celery and carrot in butter until very brown.<br />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. The <span style="font-weight: bold;">olive garden soup recipe</span> is ready to serve. Amazingly nice....enjoy it !<br /><br /><a href="http://olivegarden-soup-recipes.blogspot.com/2008/09/olive-garden-pasta-roma-soup.html"><span style="font-weight: bold;">olive-garden-pasta-roma-soup.</span></a>Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-3519425431375585942008-12-05T18:36:00.000-08:002009-04-24T21:20:43.344-07:00Olive Garden Pasta E Fagioli Soup in a Crock Pot<span>Olive Garden Pasta E Fagioli Soup in a Crock Pot</span>... a great <span style="font-weight: bold;">olive garden soup recipe</span> to try ! Amazingly nice !<br /><br />INGREDIENTS<br /> * 2 lbs ground beef<br /> * 1 onion, chopped<br /> * 3 carrots, chopped<br /> * 4 stalks celery, chopped<br /> * 2 (28 ounce) cans diced tomatoes, undrained<br /> * 1 (16 ounce) can red kidney beans, drained<br /> * 1 (16 ounce) can white kidney beans, drained<br /> * 3 (10 ounce) cans beef stock<br /> * 3 teaspoons oregano<br /> * 2 teaspoons pepper<br /> * 5 teaspoons parsley<br /> * 1 teaspoon Tabasco sauce (optional)<br /> * 1 (20 ounce) jar spaghetti sauce<br /> * 8 ounces pasta<br /><br />INSTRUCTIONS<br /> 1.Brown beef in a skillet.<br /> 2.Drain fat from beef and add to crock pot with everything except pasta.<br /> 3.Cook on low 7-8 hours or high 4-5 hours.<br /> 4.During last 30 min on high or 1 hour on low, add pasta.<br />The <span style="font-weight: bold;">Olive garden soup recipe</span> of pasta e fagioli is ready to serve...enjoy it !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-54460434979832482892008-12-05T18:33:00.000-08:002009-04-24T21:20:54.343-07:00Olive Garden Toscana Soup Recipe<span style="font-weight: bold;">Olive Garden Toscana Soup Recipe</span>....another great <span style="font-weight: bold;">olive garden soup recipe </span>to try !<br /><br />INGREDIENTS<br /><br /> * 2 3/4 cups chicken stock<br /> * 1/4 cup heavy cream<br /> * 1 medium russet potato<br /> * 2 cups kale, chopped<br /> * 1/2 pound italian sausage, hot variety or sweet if you wish<br /> * 1/4 teaspoon salt<br /> * 1/4 teaspoon crushed red pepper, flakes<br /><br />INSTRUCTIONS<br /><br /> 1. Combine the stock and cream in a saucepan over medium heat.<br /> 2. Slice the unpeeled potatoe into 1/4" slices, then quarter the slices and add to the soup. Add the kale.<br /> 3. Saute the sausage - breaking into chunks. Drain and add to soup. Add the spices and simmer for about 2 hours. Stir occasionally.<br /> The <span style="font-weight: bold;">Olive Garden Soup recipe</span> is ready to serve. Nice taste ! Enjoy the soup !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com0tag:blogger.com,1999:blog-5161715917305856146.post-83171339427123540842008-09-12T20:08:00.000-07:002009-04-24T21:21:48.095-07:00Olive Garden Style Zuppa Toscana Wedding SoupThis great <span style="font-weight: bold;">olive garden soup recipe</span> is hearty and goes well with breadsticks. A great stand-alone meal for those with bigger bowls! Try this great recipe...!<br /><br />Ingredients<br /><ul><li>1/4 teaspoon crushed red pepper use only if a spicier flavor is desired </li><li>230 ounces chicken broth (4 Large 49.5 oz cans and a 32 ounce box)</li><li>1/2 pound Owens Italian Sausage crumbled </li><li>2 each large baking potatoes scrubbed, peeled in stripes, and cubed</li><li>6 each bacon slices </li><li>1/2 cup heavy whipping cream</li><li>1 each white onion diced </li><li>1 bunch kale lightly chopped and packed, can substitute with escarole</li><li>2 teaspoons minced garlic</li></ul><br />Instructions<br />PREP:<br /><br />Scrub potatoes and use peeler to peel off skin in stripes; Peel and dice onions; Open cans of Broth; Peel Kale leaves from the stalk and lightly chop, discarding the stalks.<br />In pan, saute Italian sausage until slightly browned. Add crushed red pepper ONLY if a spicier flavor is desired. Drain excess fat and place in bowl. Refrigerate while preparing other ingredients.In same pan, saute bacon. Remove and crumble; set aside. Save 1 tablespoon of grease and use it to saute the onions, and garlic for approximately 15 minutes or until onions are soft and clear.In pot, add broth and onion mixture; cook through until boiling on medium high heat.Add potatoes and kale, cover, and cook on Medium High until soft..about 30 minutes.<br />Add cream, crumbled bacon, sausage; simmer 4 minutes and the <span style="font-weight: bold;">olive garden soup recipe</span> is ready to serve....hmmm...mama mia...amazing taste..enjoy !Our Food Recipeshttp://www.blogger.com/profile/11193397206633801481noreply@blogger.com1