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
Saturday, May 21, 2011
Friday, April 15, 2011
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 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.
Wednesday, January 21, 2009
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
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.
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
Subscribe to:
Posts (Atom)