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
Wednesday, January 21, 2009
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.
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.
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.
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
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
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
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
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