Olive Garden is a casual dining American restaurant chain specializing in Italian-American food.
The ambiance of Olive Garden restaurants seeks to replicate an old-world Italian style, utilizing foliage in their décor, stucco walls, and background music consisting of Italian themes.
And — The food is great!
Olive Garden’s Culinary Institute of Tuscany, located in the heart of Tuscany, Italy in a restored 11th century village, is where Olive Garden’s chefs learn the secrets of great foods in Italy – like how to combine fresh ingredients – to create authentic Italian foods that you’ll enjoy sharing with your family and friends. You can cook your favorites at home — it’s easy and only a fraction of the cost!
Go ahead!
Astound your family and friends with your culinary abilities!
–Olive Garden Lasagna–
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4″
4 cups fresh mushrooms, sliced 1/4″
2 cups red bell peppers, diced
1 cup green bell pepper, diced 1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9×13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely “al dente” and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the Olive Garden Lasagna 307 sauce into 2 equal portions. Refrigerate 1 portion for use later.
RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9×13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.
COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
–Olive Garden Pasta Frittata–
12 Ounce spaghetti, cooked, cut into 2″ pieces
3 Ounce green onions, sliced
3 Ounce thick bacon, cooked and chopped
vegetable spray or margarine
3 tblsp Fontina, shredded, heaping
Parmesan, grated
3 3/4 cup
FRITTATA BATTER: 6 Medium eggs
2 1/2 cups Half and half
5 Teaspoon cornstarch
1 dash nutmeg
Preheat oven to 350F.
FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended. Blend the 2″ spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.
Bake in a 350~ oven for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges.
–Olive Garden Shrimp Primavera–
SAUCE:
6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1-1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper
VEGETABLES:
1/2 lb. 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 yellow onion, cut into 1″ squares
2 Tbsp. butter for sauting
PASTA:
1 lb. fresh Olive Garden Linguine (or quality dry pasta)
SHRIMP:
1 lb. medium to large fully cooked shrimp, thawed and drained Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables about 3 minutes until crisp – tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
–Olive Garden Capellini Pomodoro–
3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape.
Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.
–Olive Garden Fettucine Alfredo–
8 ounces Cream cheese — cut in bits
3/4 cup Parmesan cheese — grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook — drain
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
–Olive Garden House Dressing–
8 ounces Paul Newman’s Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano
3 packages Sweet and Low — or 1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.
–Olive Garden Tiramisu Dessert–
1 Sponge cake, (10 to 12 inch about 3″ tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1-1/2 pounds Cream cheese or mascarpone, room temperature
1-1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.
Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years, and holds provincial and national certificates in the culinary trade. More of his articles can be found at A CULINARY MYSTERY TOUR – A Literary Chef and at the #1 canine information site PUPPY DOGS INFO – Dog Breeds, Training, Care & History
Buon appetito!
