Olive Garden Capellini Pomodoro
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
2 cloves Garlic -- minced
2 pounds Plum tomatoes; seed -- diced
1 ounce Fresh basil leaves -- minced
1/3 cup Ex-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, cooke pasta to large bowl.
Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass
remaining Parmesan.
Source: The Olive Garden.
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* Exported from MasterCook *
Olive Garden Capellini Primavera
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
1/4 pound Butter
1 1/2 cups Onion -- chopped
3/4 cup Carrots -- julienned
12 ounces Broccoli florets -- 1" pcs
8 ounces Mushrooms -- sliced
1 1/4 cups Yellow squash; sliced thin and halved
1 teaspoon Garlic -- minced
1 1/2 cups Water
1 tablespoon Beef bouillon granules
1/4 cup Oil-pk sun-dried tomatoes -- minced
1 1/4 cups Crushed tomatoes in puree
1 tablespoon Fresh parsley -- chopped fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary -- ground
1/8 teaspoon Crushed red pepper flakes
1 pound Fresh angel hair pasta -- cooked
1/2 cup Parmesan cheese
Melt butter in a Dutch oven over medium heat. Saute onions, carrots and
broccoli for 5 minutes. Add mushrooms, squash and garlic and squat for 2
minutes longer. Add remaining ingredients, stir well and bring to a
simmer.
Cook for 8 to 10 miniutes or until veggies are tender and flavors are
well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and
serve. Source: The Olive Garden.
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* Exported from MasterCook *
Olive Garden Chicken
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
Chicken breasts
Soy sauce
Pineapple juice
Onion
Garlic
Marinate chicken for 24 hours and then grill.
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* Exported from MasterCook *
Olive Garden Con Zucchini
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
SAUCE
1/3 Cup Olive oil
1 Cup Onion -- chopped
1 Pound Fresh mushrooms -- divided
1 1/2 Teaspoons Garlic -- minced
3 Cups Tomatoes -- crushed
16 Ounces Canned tomatoes; diced -- drained
1 1/2 Cups Tomato puree
1 Cup Black olives; sliced -- drained
2 Teaspoons Capers -- drained
1/2 Teaspoon Dried oregano
1/2 Teaspoon Dried basil
1/4 Teaspoon Black pepper
1/4 Teaspoon Crushed red pepper
1/2 Teaspoon Fennel seeds
1/2 Teaspoon Salt
ZUCCHINI
4 Large Aucchini; sliced lengthwise -- 1/4" thick
2 Tablespoons Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 Pound Rigatoni -- cooked
Parmesan -- grated
SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over medium
heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very
soft, stirring frequently. Add garlic and mushroom quarters and cook 5
minutes, stirring constantly. Add remaining ingredients, stir and bring to
a simmer. Reduce heat and simmer 20 minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tb of olive oil in a large skillet over medium heat. Place
zucchini slices in one layer in the pan. Saute about 3 minutes per side
just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining
zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese. Source: The Olive Garden.
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* Exported from MasterCook *
Olive Garden Florentine Lasagna
Recipe By :
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----NORMA WRENN NPXR56B-----
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
Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until onions
are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup
Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and
mushroom-onion mixture and mix on low speed until just blended. Cook
lasagna according to package directions; rinse under cool water and drain
thoroughly. Place foru lasagna strips in bottom of lightly oiled 9x13" pan,
overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of
marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm
at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be
refrigerated a day in advance of baking if desired.)
Source: Abilene
Reporter
News 3/10/94
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* Exported from MasterCook *
Olive Garden Heart Healthy Chicken/pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
8 ounces Fresh pasta shells -- or
6 ounces Dry pasta shells
1 1/4 pounds Fresh spinach
1 pound Chicken breast; boned, skinned -- grilled, cut1"
4 medium Cloves garlic -- chopped fine
1 teaspoon Olive oil -- or
Vegetable spray
1 cup Chicken broth
1/2 teaspoon Nutmeg or mace
Salt and pepper
1/2 cup Parmesan -- grated
Cook the spinach in the broth until tender. Drain and reserve broth. Mash
out excess liquid. Cook pasta. Preheat a saute pan or heavy skillet over medium heat, add the oil or
vegetable spray and saute the garlic, stirring constantly, until it is
white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and
pepper. Add the chicken pieces to the spinach, stir and turn and add a small
amount of the reserved cooking broth. Stir and turn the spinach until it is hot,
adding broth as necessary. Remove pasta and immediately drain. Add the
shells into the spinach mixture and blend well. Serve immediately with Parmesan.
Source: The Olive Garden.
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* Exported from MasterCook *
Olive Garden Lasagna
Recipe By :
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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-----WALDINE VAN GEFFEN VGHC42A-----
ALFREDO SAUCE
1/2 pound Sweet or salted butter
12 ounces Heavy cream
Fresh ground white pepper
1 1/2 cups Fresh Parmesan -- grated
18 slices Mozzarella cheese -- 1/2oz ea
RICOTTA CHEESE MIX
1 pint Ricotta cheese
2 ounces Romano -- grated
3 ounces Mozzarella -- shredded
2 tablespoons Green onions -- sliced
2 teaspoons Fresh parsley -- chopped
1/2 teaspoon Salt
1/8 teaspoon Black pepper
1/4 teaspoon Dried basil
1/4 teaspoon Dried oregano
1 1/4 cups Alfredo sauce -- cooled
VEGETABLE MIX
4 cups Broccoli florets
2 cups Carrots; sliced 1/4" -- chopped
4 cups 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 strips
Lay out enough dry lasagna strips in a 9x13 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 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 9x13 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 375~ oven
for about an hour or until the internal temp is 165~. 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.