Olive Garden Pasta E Fagioli - Pasta and Bean Soup

Olive Garden Pasta E Fagioli - Pasta and Bean Soup recipe
.. a great one to try !

Ingredients

• 3 ts Oil
• 88 oz Beef stock
• 2 lb Ground beef
• 3 ts Oregano
• 12 oz Onion; chopped
• 2 1/2 ts Pepper
• 14 oz Carrots; slivered
• 5 ts Parsley; (fresh chopped)
• 14 oz Celery; diced
• 1 1/2 ts Tabasco sauce
• 48 oz Tomatoes; canned, diced
• 48 oz Spaghetti sauce
• 2 c Red Kidney beans
• Shell macaroni; or other
• 2 c White kidney beans

Instructions
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 !

olive-garden-zuppa-toscana

Olive Garden Gazpacho Italiano

Olive Garden Gazpacho Italiano
Try this olive garden soup recipe....

Ingredients
WALDINE VAN GEFFEN

• 1/4 c White or red onion -- diced
• 3 c Chicken broth

SOUP BASE

• 3/4 ts Tabasco sauce
• 28 oz Canned italian plum
• 1 ts Sugar -- optional
• Tomatoes
• 1/2 c Green bell pepper -- chopped
• 1 Clove garlic -- minced Fine
• 1/2 c Mixed herbs -- chopped fine
• 1/2 c Cucumber -- peeled & chopped Fine
• 1/2 c Olive oil
• 1 c Tomato -- chopped to 1/4"
• 3 tb White wine vinegar
• 1/2 c Ditalini or tubetti, cooked
• 3 tb Lemon juice
• Rinsed and drained
• 1 ts Salt

Olive Garden Soup Recipe Instructions
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.
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.

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 olive garden soup recipe is ready...nice ! Great taste !

olive-garden-style-zuppa-toscana.

Zuppa Tuscana (Olive Garden Soup)

Olive Garden Soup Recipe : Zuppa Tuscana
Another great olive garden soup recipe to try...Zuppa Tuscana...

Olive Garden Soup Recipe Ingredients

• 2 3/4 cup chicken broth
• 1/4 cup cream
• 1 medium russet potato
• 2 cup chopped kale
• 1/2 lb Italian sausage
• 1/4 tsp crushed red pepper flakes

Olive Garden Soup Recipe Instructions
1)First of all cook Sausage, drain. Add broth, bring to boil.
2)And then Slice unpeeled potato into 1/4" slices, then quarter. Add potato, kale and red pepper flakes to soup.
3)Next is to Simmer until potatoes are done. Add cream, stir to combine.
The olive garden soup is ready for starters meal...nice taste ! Enjoy it !
olivegarden-soup-recipes: zuppa-toscana

Olive Garden Capellini Primavera

Olive Garden Capellini Primavera

OLIVE GARDEN SOUP RECIPE INGREDIENTS
* 1/4 pound Butter
* 1 1/2 cup Onion -- chop
* 3/4 cup Carrots -- julienne
* 12 ounces Broccoli florets (1" pieces)
* 8 ounces Mushrooms -- sliced
* 1 1/4 cup Yellow squash (sliced thin/halved)
* 1 teaspoon Garlic -- minced
* 1 1/2 cup Water
* 1 tablespoon Beef bouillon granules
* 1/4 cup Oil-packed sun-dried tomatoes, minced
* 1 1/4 cup Crushed tomatoes in puree
* 1 tablespoon Fresh parsley -- chop fine
* 1/4 teaspoon Oregano
* 1/4 teaspoon Rosemary -- ground
* 1/8 teaspoon Crushed red pepper flakes
* 1 pound Fresh angel hair pasta -- cooked and drained
* 1/2 cup Parmesan cheese

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

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.
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 !
olive-garden-style-zuppa-toscana

Olive Garden Pasta Fajoli Soup

Olive Garden Pasta Fajoli Soup
Another amazing olive garden soup recipes.....a must try!

Olive Garden Soup Recipe Ingredients

• 1 cn (40 oz) clamato juice
• Half a medium cabbage
• 1 lb Lean ground beef; (cooked) (shredded)
• 1 cn (26 oz) pureed tomatoes
• 1 cn (19 oz) kidney beans
• 1 md Onion; (finely chopped)
• 1 cn (19 oz) navy beans
• 1 cn (14 oz) consomme
• 1 ts Oregano
• 4 Stalks celery; (chopped)
• 1 ts Basil
• 1 cn (14 oz) water
• 1/4 ts Hot paprika
• 4 Carrots; (thinly sliced)
• 1/4 ts Garlic powder
• 3 tb Chicken soup base
• 1 1/2 c Corkscrew pasta; (cooked)

Olive Garden Soup Recipe Instructions
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.
2. And then saute ground beef until browned thoroughly and set aside.
3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour.
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 !
olive-garden-zuppa-toscana.

Olive Garden Zuppa Toscana

OLIVE GARDEN ZUPPA TOSCANA
Great olive garden soup recipe to try...the classic Zuppa Toscana

OLIVE GARDEN SOUP RECIPE INGREDIENTS

* 1 lb Italian sausage (I like mild sausage)
* 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
* 1 large onion, chopped
* 1/2 can oscar meyer bacon bit
* 2 cloves garlic, minced
* 2 cups kale or swiss chard, chopped
* 2 cans chicken broth
* 1 quart water
* 1 cup heavy whipping cream

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

1.Cook sausage in a 300°F oven for approximately 30 minutes.
2.Drain sausages on paper towels and cut into slices.
3.Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4.Add sausage and bacon.
5.Salt and pepper to taste.
6.Simmer for another 10 minutes.
7.Turn to low heat.
8.Add kale and cream.
9.Heat through and serve.
The olive garden soup is ready....as usual...its great to enjoy this !
zuppa-tuscana-olive-garden-soup recipe

Zuppa Toscana

OLIVE GARDEN SOUP : ZUPPA TOSCANA
Try this olive garden soup recipe..the Zuppa Toscana ...excellent 1

OLIVE GARDEN SOUP RECIPE INGREDIENTS

* 1 lb. Spicy Italian Sausage - Crumbled
* 1/2 lb. Smoked Bacon - Chopped (One can also use precooked bacon bits for this)
* 1 qt. Water
* (2) 14.5 Oz. Cans Chicken Broth
* (2) lg. Russet Potatoes - Cubed
* 2 Garlic Cloves - Crushed
* 1 med. Onion - Chopped
* 2 cups Chopped Kale or Swiss Chard
* 1 cup Heavy Whipped Cream
* Salt and pepper to taste

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
2. In skillet over medium-high heat, brown bacon. Drain and set aside.
3. Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.
4. Add sausage and bacon to the pot. Simmer for 10 minutes.
5. Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through.
The Olive garden soup is ready to serve...great taste....Bon appétit!

Olive Garden Salad Dressing

Olive Garden Salad Dressing

OLIVE GARDEN SOUP RECIPE Ingredients

* 1/2 C. Mayonnaise
* 1/3 C. White Vinegar
* 1 tsp. Vegetable Oil
* 2 Tbsp. Corn Syrup
* 2 Tbsp. Parmesan Cheese
* 2 Tbsp. Romano Cheese
* 1/4 tsp. Garlic Salt - or one clove garlic minced
* 1/2 tsp. Italian Seasoning
* 1/2 tsp. Parsley Flakes
* 1 Tbsp. Lemon Juice


OLIVE GARDEN SOUP RECIPE INSTRUCTIONS

1. Mix all ingredients in a blender until well mixed.
2. If this is a little to tangy your own personal tastes add a little extra sugar
3. Use on Olive Garden Salad Mix

Olive Garden Shrimp Primavera

Olive Garden Shrimp Primavera

OLIVE GARDEN SOUP RECIPE Ingredients

SAUCE
* 6 Tbs. butter
* 1 Tbs. garlic- minced
* 1 oz. package Knors newburg sauce mix
* 32 oz. can of crushed tomatoes
* 1 1/2 Tbs. fresh lemon juice
* 1/4 tsp.(or to taste) red pepper flakes
* 1/2 tsp. dried basil
* 1/4 tsp. dried marjoram
* 1/2 tsp. fresh ground pepper

VEGETABLES
* 1/2# MUSHROOMS- HALVED OR QUARTERED if large
* 1 CUP GREEN BELL PEPPERS-CUT INTO 1" SQUARES
* 1 CUP RED BELL PEPPERS-CUT INTO 1" SQUARES
* 1/2 CUP ONIONS- CUT INTO 1" SQUARES
* 1/2 TSP. FRESH GROUND PEPPER
* 2 tBS. BUTTER FOR SAUTING

PASTA
* GOOD QUALITY LINGUINE
* shrimp
* MEDIUM TO LARGE,FULLY COOKED SHRIMP,THAWED AND DRAINED

OLIVE GARDEN SOUP RECIPE INSTRUCTIONS
1. melt butter in a 3-quart sauce pan over medium heat
2. add garlic and cook for 1 minute
3. add remaining spices and tomatoes-stir well and simmer 10 minutes-start pasta cooking
4. meanwile, in a large saute pan,melt butter and saute vegetables about 3 minutes, until crisp tender
5. add to sauce and simmer for 5 minutes
6. when pasta is almost done, stir in shrimp and heat through. DO NOT BOIL. spoon over pasta and serve with crusty bread.

Olive Garden Stuffed Chicken Breasts

Olive Garden Stuffed Chicken Breasts...another great Olive Garden soup recipe to try !

Ingredients

* 4 skinless, boneless chicken breasts
* 5 t. olive oil
* 4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced
* 4 thin slices prosciutto (2 ounces), or thinly sliced deli ham
* 3/4 C. shredded Italian fontina cheese (3 oz.)
* 1 small clove garlic, thinly sliced
* 2 large plum tomatoes (6 ounces), peeled, seeded and slivered
* 1 t. finely chopped fresh basil leaves
* Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.
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.
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.
5. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
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
register 165°F when measured with a meat thermometer.)
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.
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 olive garden soup recipe of stuffed chicken is ready to serves 4 persons.
olive-garden-salad-mix-recipe

Olive Garden Chicken Marsala

Olive Garden Chicken Marsala...another great olive garden soup recipe to try !

Ingredients

* 4 Chicken half breasts - boneless, skinless
* 1/4 C. cake flour (Wondra)
* 1/2 tsp. Salt
* 1/2 tsp. Oregano
* 4 Tbsp. Oil
* 4 Tbsp. Butter
* 1/2 tsp. Pepper
* 1 C. Fresh Mushrooms, sliced
* 1/2 C. Marsala Wine

INSTRUCTIONS

1. Combine flour, salt, pepper, and oregano in a shallow dish.
2. Heat
3. the oil and butter in a skillet until it begins to bubble lightly.
4. Dredge the chicken in the flour, coat evenly. Cook the chicken on
5. medium heat for about 2 minutes on the first side, until lightly
6. brown.
7. As you flip the breasts to the second side, add the
8. mushrooms around the chicken pieces.
9. Cook about 2 more minutes,
10. until lightly browned on the second side.
11. Stir the mushrooms. Once
12. the second side is lightly browned, add the wine around the pieces,
13. cover the pan and simmer for about 10 minutes.
14. Transfer to plates
15. and the olive garden soup recipe of chicken marsala is ready to serve. Enjoy !
olive-garden-stuffed-chicken-breasts.

Olive Garden Lemon Cake

Olive Garden Lemon Cake...a nice olive garden recipe to try !

Ingredients

* 1 french vanilla or white cake mix
* 1 small tub mascarpone cheese
* 1 cup heavy whipping cream
* Juice of 2 lemons
* zest of 1 lemon
* 1/2 cup white sugar.

INSTRUCTIONS

1. Prepare cake mix, and bake in 2 of the round cake pans.
2. Cool and remove.
3. This is easier to handle if you freeze the cake.
4. Slice the cake in 1/2, and put on a flat dish.
5. I use my kitchen-aid mixer, and mix the following.
6. 1 small tub mascarpone cheese
7. use the whipping beater, and mix for 30 seconds.
8. Add the sugar and the heavy whipping cream.
9. Mix until it gets fluffy...slowly ad the lemon juice and zest.
10. taste it..My husband likes it extra tart...add more lemon zest to taste.
11. "Frost" the cake with 1/2 of the cream mixture, and repeat with the second half of the cake.
12. Top with powderd sugar through a sive just on the top!
13. Slice and eat..great with a drizzle of berry Ice-cream topping.
The Olive Garden recipe is ready to serve....enjoy it !
olive-garden-chicken-marsala.

Olive Garden Alfedo Sauce

Olive Garden Alfedo Sauce

Ingredients

* 1 cup 10% or 35% cream
* 1 stick of butter
* 2 Tbsp Cream Cheese
* 1/2 cup parmesan cheese
* 1 tsp garlic powder
* salt + pepper to taste

INSTRUCTIONS

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 Olive Garden recipe is ready to serve...enjoy it !

olive-garden-lemon-cake.

Olive Garden House Dressing

Olive Garden House Dressing Recipe

Ingredients

* 1/2 c. white vinegar
* 1/3 c. water
* 1/3 c. vegetable oil
* 1/4 c. corn syrup
* 2 1/2 Tbl. grated Romano cheese
* 2 Tbl. dry pectin
* 2 Tbl. beaten egg
* 1 1/4 tsp. salt
* 1 tsp. lemon juice
* 1/2 tsp. minced parsley
* 1/2 tsp. minced garlic
* Pinch dried oregano
* Pinch crushed red pepper flakes

INSTRUCTIONS

1. Combine all ingredients in blender. Blend well. Chill at least 1 hour. The Olive Garden recipe is ready.....enjoy !

olive-garden-alfedo-sauce

Olive Garden 5-cheese Lasagna

Olive Garden 5-cheese Lasagna

INGREDIENTS

* Cream Sauce:
* 1/4 Cup butter
* 1/4 Cup flour
* 2 Cup milk
* Cheese Filling:
* 1/4 Cup sun-dried tomatoes-oil packed-minced
* 1 Tbsp fresh garlic-minced
* 3 1/2 Cup ricotta cheese
* 3 eggs
* 1 Cup grated parmesan cheese
* 1/2 Cup grated romano cheese
* 1/2 tsp salt
* 1 tsp pepper
* Other:
* 4 Cup mozzarella cheese-shredded
* 1 1/2 Cup fontina cheese-shredded
* Marinara sauce-as desired
* Extra parmesan cheese-freshly grated

INSTRUCTIONS

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).
2. Preheat oven to 350.
3. Chill while you mix your other ingredients.
4. Drain and mince your sun-dried tomatoes and your garlic.
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.
6. Refrigerate, reserving 1/2 cup for later use.
7. Coo lasagna noodles as package directs (salt your water) Cool under water and drain.
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
with 3 noodles-spread 1/2 cup reserved cream sauce over top and lightly cover with foil.
9. Bake for 1 hour.
10. Remove from oven and let sit 30 minutes before serving.
11. The Olive Garden recipe is ready to serve with hot marinara and parmesan cheese....hmmm,.nice one !

olive-garden-house-dressing

Olive Garden Florentine Lasagna Recipe

Olive Garden Florentine Lasagna Recipe
A nice Olive Garden recipe to try !
INGREDIENTS

* 1 pound fresh spinach
* 1 pound fresh mushrooms, chopped coarsely
* 1 cup onion, chopped
* 1 clove garlic, minced
* 2 tablespoons olive oil
* 3 cups ricotta cheese
* 1 2/3 cups Parmesan cheese, divided
* 1 egg
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 3/4 teaspoon dried basil
* 3/4 teaspoon dried oregano
* 16 lasagna noodles
* 4 1/2 cups mozzarella cheese, shredded
* Marinara sauce or tomato-cream sauce as desired
* Extra Parmesan cheese

INSTRUCTIONS

1. Steam spinach until tender; press out excess moisture and chop
2. coarsely. Saute mushrooms, onions, and garlic over medium-high
3. heat in olive oil until onions are tender; drain excess liquid
4. and cool.
5. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil
6. and oregano in large bowl. Add cooled spinach and mushroom-onion
7. mixture and mix on low speed until just blended.
8. Cook lasagna according to package directions; rinse under cool
9. water and drain thoroughly.
10. Place four lasagna strips in bottom of lightly oiled 9 x 13-inch
11. pan, overlapping slightly. Top with 2 cups of spinach filling.
12. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan.
13. Repeat layering two more times and top with remaining four lasagna
14. strips. Spread 1 cup of marinara or tomato-cream sauce over top
15. and cover tightly with foil.
16. Preheat oven to 350F and bake, covered, for 1 hour. Remove from
17. oven and keep warm at least 30 minutes before cutting. Top with
18. extra Parmesan cheese. (Can be refrigerated a day in advance of
baking if desired.). The Olive Garden recipe of lasagna is ready to serve..enjoy it !
olive-garden-san-remo-dip-recipe

Olive Garden San Remo Dip Recipe

Olive Garden San Remo Dip Recipe
A great Olive Garden recipe to try !
INGREDIENTS

* 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
* 11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
* 1/4 cup fresh parmesan cheese, finely shredded for topping

INSTRUCTIONS

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.
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.
3. When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.
4. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.
5. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
6. In a shallow 9-inch baking dish, spray with nonstick spray.
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 Olive Garden recipe is ready to serve...nice one ! Enjoy it !

Olive Garden San Remo Dip Recipe

Olive Garden San Remo Dip Recipe
A nice Olive Garden soup recipe dip !
INGREDIENTS

* 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
* 11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
* 1/4 cup fresh parmesan cheese, finely shredded for topping

INSTRUCTIONS

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.
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.
3. When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.
4. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.
5. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
6. In a shallow 9-inch baking dish, spray with nonstick spray.
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 Olive Garden recipe of dip is ready to serve..Nice dip !
Olive-garden-house-dressing.

Olive Garden Alfredo Recipe

Olive Garden Alfredo Recipe

Try this nice Olive Garden recipe..Alfredo !
INGREDIENTS

* 1 pint half & half
* 1 stick butter
* 2 Tbsp cream cheese
* 1/2 - 3/4 cup Parmesan cheese
* 1 tsp garlic powder

INSTRUCTIONS

1. In a saucepan, combine half & half, butter, and cream cheese
2. Simmer until all is melted and mixed well
3. Add parmesan and garlic
4. Simmer 15 - 20 minutes on low
5. Stir frequently
6. Season with Salt and Pepper if desired
The Olive Garden recipe Alfredo is ready to serve....enjoy it !
olive-garden-5-cheese-lasagna

Olive Garden Salad Mix Recipe

Olive Garden Salad Mix Recipe

INGREDIENTS
* 1 bag American Blend Dole Salad
* 4-5 slices Red Onion
* 4-6 Black Olives
* 2-4 Banana Peppers
* 1/2 C. Croutons
* 1 small Tomato Quartered
* Freshly grated Parmesan Cheese

INSTRUCTIONS

1. Chill one salad bowl in freezer for at least 30 minutes.
2. Place bag of salad in bowl.
3. Place on top of lettuce, red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. Great taste !
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