Olive Garden San Remo

Posted by dizzybreez at recipegoldmine.com May 24, 2001

Source: Olive Garden Restaurants

1 1/2 pounds green bell peppers, cut into strips
8 ounces yellow onion, cut into 1/2-inch strips
1 pound mushrooms, halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes with juice,
    cut into 1/2-inch pieces
16 ounces tomatoes in pur?e, crushed
1 1/2 teaspoons thyme
1/2 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup white wine
4 teaspoons chicken bouillon granules
Flour, for dredging
2 pounds boneless skinless chicken breast
    halves, cut into pieces
Olive oil, as needed
1 pound fresh spaghetti, cooked

Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saut?, stirring constantly for 15 to 20 minutes.

Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.

Heat 1 tablespoon olive oil in a large nonstick skillet.

Dredge chicken in flour and saut? until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken.

Serve sauce over pasta.

Yields 4 servings.

Olive Garden San Marco

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: The Olive Garden

Vegetables
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4-inch, then halved
1 cup yellow squash, sliced 1/4-inch, then halved
3 tablespoons olive oil

Pasta
6 cups fresh fettuccine, cooked and drained
1 tablespoon olive oil

San Marco Sauce
3 tablespoons olive oil
2 pounds chicken thigh meat, skinned and boned,
     cubed 1-inch
2 large yellow onions, diced
1 cup carrots, peeled and julienned
1 tablespoon garlic, chopped fine
1 cup chicken broth
28 ounces Italian plum tomatoes, canned with juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Wondra flour

Sauce: Preheat a heavy non-aluminum Dutch oven or similar 6-quart pot over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and saut?, turning frequently for 5 or minutes until lightly browned on all sides.

Add the onions and carrots and saut?, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and saut? about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

As the sauce is finishing cooking, add 3 tablespoons oil to a heavy skillet and saut? the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tablespoon oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

Olive Garden Salad Dressing

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Gloria Pitzer – Kitchen Link (Copycat Collection) at kitchenlink.com

1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar (or equivalent in Equal)
1 large raw egg (or egg beaters to equal 1 egg
    or 2 tablespoons mayonnaise)
1/4 cup olive oil

Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using.

Of the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Yields about 2 cups of dressing.

Olive Garden Alfredo Fettuccine

1 pint heavy cream 
1 stick (1/2 cup) butter 
2 tablespoons cream cheese 
1/2 – 3/4 cup Parmesan cheese 
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 – 20 minutes over low heat.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Olive Garden Ravioletti in Mushroom-Walnut Cream Sauce

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants

12 ounces ravioletti or tricolored tortellini, cooked
2 tablespoons extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup walnuts, chopped
3/4 cup heavy whipping cream
1/4 teaspoon freshly-ground black pepper
2 cups freshly-grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Saut? mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.

Serve hot pasta with the sauce.

Yields 4 servings.

Olive Garden Pizza Bianco

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants

2 seasoned thick 6-inch diameter pizza
    crusts, ready-to-serve

Cheese Filling
1/2 cup ricotta
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese
1 tablespoon minced yellow onions
1 1/2 tablespoons milk
1/4 teaspoon salt

Toppings
1/4 cup sliced green onions
1/3 cup diced black olives
1/3 cup seeded chopped tomatoes
1/2 cup grated mozzarella cheese
1 pinch oregano, or to taste
1 pinch basil, or to taste

Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375 degree F oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges.

Yields 6 servings.

Olive Garden Peaches ‘n’ Cream Cheesecake

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants

Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

Filling
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
    reserved peach juice from the canned
    or fresh peaches
2 cups canned or firm ripe fresh peach slices,
    drained well

Topping
1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.