Kopy Kat Recipes - O

Page 6 of 7 Previous  1, 2, 3, 4, 5, 6, 7  Next

View previous topic View next topic Go down

Olive Gardens Bolognese Sauce

Post  justmecookin on Wed Sep 17, 2008 4:56 pm

Olive Gardens Bolognese Sauce

6 tbsp olive oil
3 onions, finely chopped
3 carrots, finely chopped
3 celery stalks, finely chopped
6 garlic cloves, finely chopped
1 1/2 lb ground beef
18 oz Italian sausage, skinned
3 cups red wine
48 oz can crushed tomatoes, chopped (ground)
3 tsp fresh rosemary, chopped (3/4 tsp dry)
3 tsp fresh sage, chopped (3/4 tsp dry)
Salt to taste
Pepper to taste

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. Serve over fresh, hot pasta. Makes 12 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Alfredo Sauce

Post  justmecookin on Wed Sep 17, 2008 4:58 pm

Olive Gardens Alfredo Sauce

3 cups milk
3 cups heavy cream
1 cup imported Parmesan cheese, grated
1 cup imported Romano cheese, grated
12 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering.

Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Pizza Rustica

Post  justmecookin on Wed Sep 17, 2008 5:05 pm

Olive Gardens Pizza Rustica

7 1/2 cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 tbsp +1 tsp salt
1 tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)

Procedures Pre-heat oven to 350º—increase to 550º.

Pizza Dough: Pour warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well.

Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

Place ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size. Cut risen dough into 4 equal pieces. Again, roll into balls and allow to rise.

Roasted Garlic Cloves: Place garlic cloves in a small pan. Add 1 tbsp extra virgin olive oil and evenly coat each clove. Bake at 350º for 45 minutes. Remove and allow to cool.

Pizza: Place dough ball on floured board. Using hands, flatten and spread out to form a circle. Slide pizza dough onto a pizza pan or parchment paper.

Place fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves. Bake at 550º for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.

Note - If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Pineapple Tiramisu

Post  justmecookin on Wed Sep 17, 2008 5:09 pm

Olive Gardens Pineapple Tiramisu

1/2 cup pasteurized egg yolks
1 lb Mascarpone cheese
6 tbsp sugar
1 pineapple
1 box of lady fingers
4 strawberries, cut half
1/4 pint wild berries

Whisk egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth. Remove skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom.

Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.

Layering the Tiramisu: Soak 10 lady fingers in pineapple juice until liquid is absorbed. Do not allow them to sit too long. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple.

Add a thick layer of mascarpone cream. Repeat process. Garnish by alternating lady finders, remaining pineapple slices, sliced strawberries and wild berries. Refrigerate for a minimum of 1 hour before serving. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Panna Cotta

Post  justmecookin on Wed Sep 17, 2008 5:14 pm

Olive Gardens Panna Cotta

1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta: Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well. Heat bowl over double boiler until it registers 180° on a thermometer. Remove from heat and remove vanilla bean.

Dissolve gelatin in the cream. Mix well. Portion into small glass containers and cover with plastic wrap. Chill in refrigerator until cold, preferably overnight.

Sauce: Blend raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well. Cover and refrigerate overnight.

To Serve: Loosen panna cotta from sides of small containers. Invert onto small serving plate. Drizzle with chilled raspberry sauce. Serve immediately. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Bread Fruit Pudding

Post  justmecookin on Wed Sep 17, 2008 5:18 pm

Olive Gardens Bread Fruit Pudding

8 cups cubed bread (stale, firm, crust trimmed)
2 cups milk (for soaking)
8 eggs
2 cups heavy cream
Pinch salt
1 cup sugar
2 lemons (zest, fine)
4 tbsp all-purpose flour
4 tbsp cornmeal
4 apples, peeled, cored and sliced
2 pears, peeled, cored and sliced
1 cup red seedless grapes, sliced in half
1/2 cup raisins
Butter (as needed)
2 tbsp fresh rosemary, chopped (4 tsp dry)
4 tbsp sugar
2 tbsp olive oil

Pre-heat oven to 350º. Soak bread in milk for 2 minutes until evenly saturated. BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.

Coat a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil. Bake for approximately one hour or until knife inserted in center comes out clean. Makes 8 servings

Variations: Drizzle with caramel sauce. Bake in individual baking cups. Use melted vanilla ice cream for vanilla sauce. Add 1 tbsp. cinnamon to recipe

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Pesto Sauce

Post  justmecookin on Wed Sep 17, 2008 5:26 pm

Olive Gardens Pesto Sauce

1 cup pine nuts, toasted
4 cups fresh basil, chopped
6 garlic cloves, chopped
2 cups extra virgin olive oil
1 cup Parmesan cheese
1 cup Romano cheese
Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended. Transfer pesto from food processor to bowl. Add all remaining ingredients. Toss with your favorite pasta or chill and use in 2-3 days. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Herb Parmesan Cream Sauce

Post  justmecookin on Wed Sep 17, 2008 5:28 pm

Olive Gardens Herb Parmesan Cream Sauce

4 cups heavy cream (or 32 fl oz)
4 tbsp fresh basil, chopped (4 tsp dry)
1 cup Parmesan cheese, grated
Salt to taste
Pepper to taste

Heat cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch. Stir in Parmesan cheese, basil, salt and pepper. Use immediately. Makes 2 cups

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Chocolate Ricotta Pie

Post  justmecookin on Wed Sep 17, 2008 5:36 pm

Olive Gardens Chocolate Ricotta Pie

Crust:
1 1/4 cup graham cracker crumbs
1/2 cup melted butter
2 tbsp granulated sugar

Filling:
1 lb ricotta cheese
3/4 cup confectioner’s sugar
1 tsp almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cup heavy cream

Pre-heat oven to 375°. Mix graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9” pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool.

Combine ricotta, confectioner’s sugar, and almond extract in a bowl and set aside. Combine almonds and chocolate. Chop together in a food processor; do not chop too fine. Fold together cheese mix and chopped almond & chocolate and chill.

Whip heavy cream until stiff. Fold into ricotta and chocolate mix half at a time. Spoon into chilled crust and let sit overnight before serving. Serve with chocolate sauce, if desired. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Siena Sauce

Post  justmecookin on Wed Sep 17, 2008 5:39 pm

Olive Gardens Siena Sauce

4 tbsp extra virgin olive oil
2 tbsp garlic, chopped
1 cup kalamata olives, pitted and chopped
1 cup green olives with pimiento, chopped
1/2 cup small capers, rinsed
1 cup red wine
2 cup tomatoes, diced
2 29-oz cans tomato puree
1/4 tsp salt
1/4 tsp crushed red pepper flakes
4 medium red bell peppers, cut in 1-inch pieces
2 tbsp sugar
4 fresh sweet basil leaves, chopped

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Sambuca Chocolate Fudge Sauce

Post  justmecookin on Wed Sep 17, 2008 5:43 pm

Olive Gardens Sambuca Chocolate Fudge Sauce

16 oz semi-sweet chocolate morsels
16 tbsp sweet butter
4 tbsp sambuca liqueur or strong espresso coffee
Vanilla ice cream

Melt chocolate and butter in a sauce pan over low heat, stirring until smooth. Add Sambuca or espresso coffee and stir. Pour over ice cream and let harden. Serve immediately. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Chicken Castellina

Post  justmecookin on Wed Sep 17, 2008 5:51 pm

Olive Gardens Chicken Castellina

Sauce
1/2 cup pancetta (or bacon), diced
12 tbsp butter, cubed
2 tsp garlic, chopped
1/2 cup sun-dried tomatoes, diced
3 cups heavy cream
3 cups milk
2 oz cornstarch
1/2 cup Parmesan cheese, grated
1 cup smoked Gouda cheese, chopped
1/2 tsp salt
2 tbsp fresh rosemary, chopped
2 8.5-oz can sliced artichokes, drained
1/2 tsp pepper
1/2 cup mushrooms, sliced
3 lbs pasta of choice, cooked according to package directions

Chicken
3 lbs skinless/boneless chicken breasts, cut in 1 – 1 1/2” pieces
1 1/2 cups flour
1 tsp salt
1/2 tsp pepper
6 tbsp olive oil
1/2 cup white wine

Fresh parsley, chopped (for garnish)

Sauce: Sauté pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. Remove from heat and let stand uncovered.

Chicken: Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat. Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley and serve. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Linguine in Saffron Sauce

Post  justmecookin on Wed Sep 17, 2008 5:56 pm

Olive Gardens Linguine in Saffron Sauce

1 lb linguine, cooked according to package directions

Saffron Sauce
10 cups chicken broth (2 1/2 qts)
1 small pinch of saffron
2 tsp tarragon
1 cups heavy cream
1/4 lb sweet butter
Fresh parsley, chopped

Place chicken broth in a saucepot and bring to a simmer. Chop saffron carefully and add it to broth along with the tarragon. Let broth reduce to 1/3 quart. Add cream and reduce sauce to desired consistency. Strain the sauce and add butter a little at a time.

Hold sauce until ready to serve. Add drained pasta to sauce and stir to thoroughly coat. Transfer to large platter and garnish with chopped parsley. Serve immediately. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Milanese Style Penne

Post  justmecookin on Wed Sep 17, 2008 6:00 pm

Olive Gardens Milanese Style Penne

8 oz sweet Italian sausage, casing removed
1 1/2 cup heavy cream
1 lb penne rigate pasta, cooked according to package directions
1/3 cup Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped

Brown sausage in a pre-heated pan. Drain fat and set sausage aside. Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency. Chop sausage and add it to sauce.

Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.) Transfer to large serving platter, garnish with chopped parsley and serve. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Stuffed Chicken Siena

Post  justmecookin on Wed Sep 17, 2008 6:11 pm

Olive Gardens Stuffed Chicken Siena

Cheese Filling/Chicken:
1 cup mozzarella, shredded
4 tbsp parmesan, grated
1 cup smoked gouda, chopped
1/2 cup fontina cheese, shredded
1/2 cup sun-dried tomatoes, chopped
1/2 tsp black ground pepper
2 tbsp green onions, chopped
2 tsp garlic, minced
4 tbsp fresh parsley, chopped
2 eggs
4 tbsp heavy cream

Chicken:
8 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

For Siena Sauce/Pasta:
4 tbsp extra virgin olive oil
2 tbsp garlic, chopped
1 cup kalamata olives, pitted and chopped
1 cup green olives with pimiento, chopped
1/2 cup small capers, rinsed
1 cup red wine
2 cups tomatoes, diced
2 29-oz cans tomato puree
1/4 tsp salt
1/4 tsp crushed red pepper flakes
4 medium red bell peppers, cut in 1-inch pieces
2 tbsp sugar
4 fresh sweet basil, chopped
2 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450º.

Cheese Filling: Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

Chicken: Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides. Fold one side over to the other and repeat with other breasts. Place chicken in baking pan coated with cooking spray. Bake at 450º for 20 minutes or until juices run clear.

Siena Sauce: Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat. Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Pork Filettino

Post  justmecookin on Wed Sep 17, 2008 6:15 pm

Olive Gardens Pork Filettino

8 small pork tenderloins
8 garlic cloves
4 tbsp fresh rosemary, chopped
2 tbsp sage, chopped
12 tbsp extra virgin olive oil
Salt to taste
Pepper to taste
8 medium russet potatoes, cut into 1” pieces

Pre-heat oven to 375º. Season pork with garlic, rosemary, sage, extra virgin olive oil, salt and pepper. Allow to sit in marinade for 30 minutes. Place potatoes on sheet tray and roast for approximately 30 minutes, or until fork tender.

Grill marinated pork approximately 4-5 minutes on each side, scoring with diamond-shaped marks. Cut into slices. Serve pork garnished with roasted potatoes.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Tortelloni Bolognese

Post  justmecookin on Wed Sep 17, 2008 6:23 pm

Olive Gardens Tortelloni Bolognese

4 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 tsp fresh rosemary, chopped (1/2 tsp dry)
2 tsp fresh sage, chopped (1/2 tsp dry)
Salt to taste
Pepper to taste
4 lbs Tortelloni
Parmesan cheese, freshly grated

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Penne Romana

Post  justmecookin on Wed Sep 17, 2008 6:29 pm

Olive Gardens Penne Romana

Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 tsp crushed red pepper
1 tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 tbsp corn starch
2 cups chicken broth

Pasta
1 tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 tbsp romano cheese
3 tbsp Parmesan cheese

Heat oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.

Whisk cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside. Heat sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute.

Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated. Serve hot. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Veal Scaloppini

Post  justmecookin on Wed Sep 17, 2008 6:32 pm

Olive Gardens Veal Scaloppini

3 lbs veal scaloppini
Salt to taste
Ground black pepper to taste
1/2 cup flour
6 tbsp olive oil
1/2 cup leeks, julienne cut
2 tbsp garlic, minced
6 plum tomatoes, cut in eighths
2 tbsp kalamata olives, pitted
1/2 cup white wine
2 cups portobello mushrooms, sliced
Fresh Italian parsley, chopped
6 tbsp Butter, cut into pieces

Place veal on cutting board and cover with plastic wrap. Using meat mallet, pound veal on both sides until it reached ¼” thickness. Season veal with salt and pepper and dredge with flour.

Heat oil in a saute pan. Add veal and sear on both sides, then remove from pan. Add leeks and garlic and sauté over medium heat; do not brown. Add tomatoes, olives, mushrooms and herbs and sauté until leeks and mushrooms are fully cooked.

Add veal back to pan. Add wine and allow pan to deglaze. Finish sauce by stirring in butter. Transfer veal to large serving platter. Pour sauce and veggies over veal. Serve immediately. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Tuscan Garlic Chicken

Post  justmecookin on Wed Sep 17, 2008 6:45 pm

Olive Gardens Tuscan Garlic Chicken

8 each (4 oz) boneless, skinless chicken breasts
3 cups flour, plus 2 tablespoons
2 tbsp salt
4 tsp black pepper
4 tsp Italian seasoning
2 lbs fettuccine pasta, cooked according to package directions
5 tbsp olive oil
2 tbsp garlic, chopped
2 red pepper, julienne cut
1 cup white wine
1 lb whole leaf spinach, stemmed
3 cups heavy cream
2 cups Parmesan cheese, grated

Pre-heat oven to 350º. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°.

Heat 2 tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Sausage & Peppers Ziti Marinara

Post  justmecookin on Wed Sep 17, 2008 6:49 pm

Olive Gardens Sausage & Peppers Ziti Marinara

3 lbs sweet or hot Italian sausages links
2 1/2 cups green bell pepper, seeded & cut into 1” x 1/4” strips
2 cans Italian-style or plum tomatoes, including liquid (28 oz)
2 cans tomato puree (10 3/4 oz)
2 tsp garlic cloves, chopped finely
8 tbsp extra virgin olive oil
4 tbsp extra virgin olive oil
1 cup basil, fresh, chopped finely, firmly packed
Salt & pepper, to taste
2 lbs ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated

Pre-heat oven to 350º. Bake sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.

Saute pepper slices in olive oil until their crispness is lost, but not soft. Chop tomatoes or use a food processor on “pulse”; do not puree tomatoes.

Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well.

Transfer cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture. Garnish with parsley and grated Parmesan cheese. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Scaloppine Romana

Post  justmecookin on Wed Sep 17, 2008 6:56 pm

Olive Gardens Scaloppine Romana

6 quarts water
1 lb green beans
3 lbs veal scaloppine
1 cup flour
1/2 cup butter
4 medium tomatoes, diced
Salt to taste
Pepper to taste
1 tbsp fresh rosemary, chopped
1 cup white wine
1/2 cup Parmesan cheese, shaved

Heat water to boiling. Add green beans. Cook for approximately 5-8 minutes, until al dente. Drain. Place hot green beans into ice water. This will stop the cooking process. Drain well.

Dredge veal cutlets in flour. Heat butter in a sauté pan. Add veal and cook 2 minutes, then turn. Add green beans and tomatoes, salt, pepper and rosemary. Cook 2 minutes, then add wine. Let reduce 1-2 minutes. Transfer to serving plate, top with cheese. Serve immediately. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Olive Gardens Rotini with Sausage and Asparagus

Post  justmecookin on Wed Sep 17, 2008 6:59 pm

Olive Gardens Rotini with Sausage and Asparagus

1 lb Italian sausage, sweet or hot
4 tbsp extra virgin olive oil
2 lb asparagus, fresh
1 1/2 cups heavy cream
2 lbs rotini pasta, cooked according to package directions
4 tbsp butter
Parmesan cheese, grated
Salt and pepper to taste

Heat oil in non-stick sauté pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.

Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste. Transfer to large platter. Garnish with asparagus tips and serve. Makes 8 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Oliver Inn Beef and Pickle Roll-Ups

Post  justmecookin on Mon Feb 16, 2009 11:09 am

Oliver Inn Beef and Pickle Roll-Ups

8 ounces cream cheese (softened)
2 tablespoons dried onion soup mix
2 tablespoons Worcestershire sauce
Few drops Tabasco pepper sauce to taste
1 5-ounce jar dried beef
1 24-ounce jar pickle spears (cut lengthwise into thirds)

Mix first four ingredients together. Spread dried beef with cheese mixture, place pickle on edge and roll up. Serve whole or cut into slices and served on crackers. Serves 8

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Oliver Inn Sweet and Sour Meatballs

Post  justmecookin on Mon Feb 16, 2009 11:10 am

Oliver Inn Sweet and Sour Meatballs

3 slices diced bread
1/2 cup water
1 pound ground beef
1 cup dry milk
1/4 cup minced onion
1 egg
Salt & pepper to taste
1 can tomato soup
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dry mustard

Mix first seven ingredients and form into small meatballs. Place in baking pan and pour the remaining ingredients over meatballs. Bake at 350 degrees for 1 hour, baste with sauce occasionally. Serves 4

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - O

Post  Sponsored content Today at 11:22 am


Sponsored content


Back to top Go down

Page 6 of 7 Previous  1, 2, 3, 4, 5, 6, 7  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum