Olive Garden Recipes

Everything Else/Misc The Secret Recipe Archive
21

Olive Garden Chocolate Chip Cookie Dough Cheesecake

2 tablespoons Margarine
2 1/2 cups Chocolate cookie crumbs
2 pounds Creamcheese – soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Refrigerated chocolate chip – cookie dough
2 ounces Chocolate chips

TOPPINGS
1 pint Heavy whipping cream-- whip
Chocolate chips
Chopped walnuts

Preheat oven to 325F.

CRUST-Generously grease the bottom and sides of a 10" spring formpan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

FILLING-Using an electric mixer on high speed, combine creamcheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended.

Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter.

Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes.

Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes.

Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream.

Sprinkle with additional chocolate chips and chopped walnuts.

22

Olive Garden Apple Praline Cheesecake

CRUST
1 cup Grahamcracker crumbs
2 tablespoons Sugar
2 tablespoons Butter

APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled – cored, dice 1/2" pcs
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice

PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter - softened
1 cup Pecan pieces

APPLE CHEESECAKE
16 ounces Creamcheese - softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springformpan. Set aside.

APPLE MIX- In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape.

Cool mixture to room temperature and reserve.
TOPPING- In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.

CHEESECAKE- In a large bowl with an electric mixer cream together sugar and creamcheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring formpan. Spread praline topping over the top.

Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve.

Garnish with whipped cream.

23

Olive Garden Brownie Banana Funtastico

BROWNIES
1 pk Brownie mix
Bananas – as needed
Chocolate topping
Pineapple topping
Maraschino cherries
Chopped walnuts
Whipped cream

BANANA MOUSSE
1 Env. whipped topping mix
1/2 c Milk
1 pk Instant banana/chocolate/strawberry pudding
1 c Milk

Prepare brownie mix according to package directions. Beat whipped topping mix and 1/2 c milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve.

Do not wash mixer bowl. Add pudding mix and 1 c milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits.

Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie.

Top with whipped cream, chocolate topping, nuts and a cherry.

24

Rasberry Mousse Cheesecake

Raspberry Mousse:
1 1/2 tsp. gelatin
1 1/2 Tbsp. cold water
1/2 cup raspberry preserves
2 Tbsp. sugar
1 cup heavy whipping cream

Cheesecake Filling:
1 lb. creamcheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla
9 inch chocolate crumb crust, prepared

FILLING: Preheat oven to 325 degrees. Mix creamcheese, sugar, eggs and vanilla with electric mixer on medium speed until thoroughly blended, about 3 - 4 minutes. Pour into prepared crust.

Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

RASPBERRY MOUSSE: Sprinkle gelatin over cold water, stir and let stand 1 minute.

Microwave on high for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional Tbsp. of water.)

Combine gelatin with raspberry preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 Tbsp sugar and continue whipping until stiff peaks form.

Measure out 1 1/2 cups of whipped cream for mousse and set aside.

Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream.

Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.

Chill 1 hour before serving.

25

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages creamcheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.

Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil.

Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.

In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.

Remove from heat and allow to cool to luke warm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.

Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.

26

Olive Garden Chocolate Lasagna

Cake
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey’s Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract

Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners’ sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

Cake: Heat oven to 350 degrees F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey’s Cocoa and baking soda.

Add butter and mix well.

Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.

Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.

Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between
layers.

To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter.

Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake)

Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly)

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all of
the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can.

Sprinkle with semi-sweet chocolate chips. The frosting seems more
authentic if you let it set up (sit out) for an hour at room temperature. (I wrapped the sides lightly with foil to keep the cake from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey’s chocolate syrup, create a design on your dessert plate.

Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down so that you can see some of the syrup design.

Serve.

27

Olive Garden’s Lemon Cream Cake

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind.

Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form.

Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Turn batter into ungreased 10 inch tube pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean.

Invert cake and cool completely in pan.

When cool, loosen edges and shake pan to remove cake.

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling.

Chill until stiff.

To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling.

Spread remaining filling on top layer.

Decorate with lemon slices.

28

Olive Garden Black Tie Mousse Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup black coffee
1 cup milk
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 teaspoons vanilla extract
1/4 cup butter
1/8 teaspoon salt
3 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Preheat oven to 350 degrees.

Sift first 6 ingredients together in large bowl.

Add eggs, coffee, milk, vegetable oil and the 2 teaspoons vanilla extract; blend until smooth.

Pour thin batter into a greased 13 x 9-inch baking pan. Bake for 35 minutes.

Meanwhile, creambutter until soft and sir in confectioners’ sugar, the 1/8 teaspoon salt, the 3 tablespoons milk, and the 1 teaspoon vanilla extract.

Beat until smooth and creamy adding more milk, if necessary. Spread over warm cake.

29

Olive Garden Mediterranean Garlic Shrimp

l pound fettuccine
2 Tbsp butter
dash of salt
24 ounces peeled shrimp

Sauce:
1/2 cup olive oil
4 tbsp lemon juice
8 cloves fresh garlic, finely chopped
salt and pepper to taste
dashes old bay seasoning
dashes crushed red pepper
dashes parsley
1/2 cup Romano cheese
2 cups heavy cream

Cook the fettuccine in salted water with the butter until not quite al dente.

Drain and set aside.

Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.

Serve at once.

30

Olive Garden Parmesan Crusted Chicken

1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended.

Quickly add garlic, water, and 1/2 teaspoon of salt stir well.

Add wine and blend.

Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted.

Finally sprinkle fresh basil in the sauce and stir lightly and remove from
heat.

Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper

Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

31

Olive Garden Baked Stuffed Artichoke with Foccacia

ARTICHOKES & STOCK

2 ea Fresh Artichokes
1 ea Lemon
1 ea small Onion, rough chopped
2 qt Water
1 qt White Wine
1 ea Bay Leaf
4 ea Peppercorn, black

ARTICHOKE STUFFING

1/4 cup(s) Butter, whole salted
1 cup(s) Onion, yellow diced 1/4"
1 tsp Basil, fresh chopped
1/2 cup(s) Tomato, plum diced
2 Tbsp Parmesan, grated
1 1/4 cup(s) Foccacia, small diced
1/2 cup(s) White Wine
2 tsp Parsley, Italian chopped
1/4 tsp Salt
1/4 tsp Chopped fresh garlic
pinch Black pepper, ground

TOPPING

3 Tbsp Fontina cheese, shredded
1 Tbsp Parmesan cheese, grated

ARTICHOKES & STOCK
Place all stock ingredients (except artichokes) in a stock pot.

Bring stock to boil; add artichokes.

Simmer until artichokes are tender.

Remove pot from heat and allow artichokes to cool in stock.

STUFFING
In a medium saucepan, melt the butter and saute the onions and garlic.

Add remaining ingredients and let cool.

Cut cooled artichokes in half the long way exposing inner leaves.

With a teaspoon, carefully scoop out the center prickly leaves leaving the choke (heart) intact.

Place the stuffing in the hollowed out artichoke.

Top with cheeses and roast in the oven at 350 degrees or until the center is hot (around 20 minutes).

32

Olive Garden Fettuccine Assortito

1 C. green bell peppers, julienne
1 C. red bell pepper, julienne
1 3/4 C. broccoli florets, cut small
1 C. zucchini, sliced 1/4" then cut in half
1 C. yellow squash, sliced 1/4", then cut in half
1 C. carrots, cut matchstick, 1/8" x 1 1/2"
1 lb. fresh fettuccine pasta or 12 oz. dried pasta
3 C. Fontina cheese sauce (recipe follows)
3 T. butter or margarine
3 T. pure olive oil
1 3/4 C. ham, julienne

Wash vegetables and drain. Peel carrots. Cut vegetables and ham.

Prepare Fontina cheese sauce as follows:
In heavy non-aluminum pot, melt 6 tablespoon of butter, add 6 tablespoons of all-purpose flour and cook on moderate heat for two minutes, stirring constantly with a wire whisk.

Add 3 cups of homogenized milk and bring just barely to the boiling point.

Turn off the heat and add 6 ounces of shredded Fontiana cheese and blend into the got milk. Adjust salt and pepper to taste.

Add the butter or margarine and put olive oil to a large heavy skillet over medium heat and saute the vegetables and hamtogether until crisp tender. Stir frequently.

While the vegetables/ham medley is sauteing, cook fresh fettuccine for 3 1/2 minutes in rapidly boiling water thoroughly.

To serve, blend the vegetables, ham and fettuccine thoroughly, add the hot Fontina cheese sauce and blend again, to coat all ingredients with sauce.

Pass grated Parmesan cheese at the table.

33

Olive Garden Pollo Limone

4 boneless skinless chicken breasts
3 tablespoons flour
1 1/2 tablespoons olive oil
1/4 cup finely chopped green onions
2 minced cloves of garlic
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
Salt, pepper

Pound chicken to 1/4 inch thick and sprinkle with salt and pepper.

Place flour in a bowl.

Heat 1 teaspoon oil in a nonstick skillet over high heat.

Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side.

Transfer chicken to plate and keep warm.

Heat 1/2 teaspoon olive oil in same skillet over low heat.

Add green onions and garlic; saute until tender.

Stir in broth and wine scraping browned bits from pan.

Add lemon juice and 2 tablespoons chopped parsley.

Increase heat to high and bring to a boil, simmering for about 3 minutes.

Mix in lemon peel and season to taste with salt and pepper.

Return chicken to skillet and simmer in sauce until heated through turning to coat.

Transfer chicken to plate, spoon juices over chicken and sprinkle with remaining parsley.

34

Olive Garden Pork Filettino

4 pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons fresh garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package or jar prepared veal demi-glace

Sprinkle tenderloin with salt and pepper on all sides.

Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours.

Cook on a hot grill until internal temperature reaches 165 degrees F.

Heat demi-glace and pour over pork. Garnish with fresh rosemary.

Serve with Olive Garden’s Oven-Roasted Potatoes.

35

Olive Garden Chicken Formaggio Pizza

4 oz Chicken breast; bone; skin
1 tb Olive oil
2 tb Onions; dice
1 c Tomatoes; drain; dice
1 ts Garlic; chop
1/8 ts Salt
1/2 ts Dried basil
1/2 c Fontinella cheese; shred
1/2 c Mozzarella cheese; shred
1/2 c Mushrooms; slice
1 tb Parmesan cheese; shred
1 12" pre-baked pizza crust

Preheat oven to 450~F.

Saute or bake chicken breast. Cool. Cut into 1/4" wide strips.

Spray or grease a 12" pizza pan.

Saute onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust.

Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses.

Add the sliced mushrooms and sprinkle with Parmesan cheese.

Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot.

36

Olive Garden Chicken Scampi

White Sauce Base

Heat 1 tablespoon butter in nonstick skillet.

After it’s melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. Slowly add milk and stir constantly to get rid of lumps.

When you have added enough milk, you should have like a white gravy consistency. Set this aside.

You will have much more white sauce than you will actually need.

Scampi Sauce

1 cup (2 sticks) butter
2 tablespoons crushed garlic (real garlic; not salt or the dried stuff)
2 tablespoons chicken stock
3/4 cup Chablis (actually, I used Riesling and it worked fine) or
any white wine that’s not too sweet.
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste

Heat butter over a slow heat.

Add the garlic, Italian seasoning and crushed red pepper. Cook for about 2 minutes on low heat.

Add the wine, water, and chicken base. Stir until combined.

Add the white sauce mix and stir until slightly thickened.

The rest of it 1/2 package angel hair, cooked according to package directions.

Thinly sliced bell peppers (red, green and yellow )
Thinly sliced red onions, about
10 whole garlic cloves

Put the garlic cloves in a small nonstick skillet with some oil and braise them for about 20 minutes on low heat.

Just put the lid on the skillet and let them cook, they should be golden and
really softwhen they are done.

In a large nonstick skillet, saute the peppers and onions for a few minutes. Also, saute chicken tenderloins (however many you feel like cooking or eating!)

Add the angel hair and pour the sauce over. Saute until everything is mixed together and sauce is reheated.

Add garlic cloves, and when mixture is cooked\heated through, serve immediately.

37

Olive Garden Sicilian Scampi

6 pieces fan tail shrimp (uncooked)
1/8 cup olive oil
1 tablespoon onion, finely diced
1/2 teaspoon minced garlic
1/2 cup white wine (Chablis)
1 tablespoon flour (mix with 1 tablespoon water)
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
1/2 cup heavy cream
1/4 to 1/3 cup water (only if needed if sauce is too thick)
1/2 cup plus 1 tablespoon asiago cheese, finely shredded
1/4 cup mozzarella cheese, finely shredded
1 tablespoon Romano cheese, finely shredded

Presentation

6 pieces cooked shrimp
4 black olives, sliced
1 green onion (sliced - measure out about 1 tablespoon)
1/4 cup diced tomato
4 slices Italian bread (lightly toasted 4 to 6 inches long x 1 1/2-inches thick, diagonally cut)
1/4 teaspoon crushed red pepper

Heat olive oil in a saucepan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done.

Remove shrimp but leave wine mixture in pan. In the same saucepan add onion and garlic salt, saute until the onions are transparent.

Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheeses one at a time and w hisk constantly after each addition. Sauce should be a medium thick consistency and smooth, if sauce is too thick add a little water and whisk.

Remove from heat.

Presentation

Place Italian bread on serving tray in an “X.” Arrange shrimp in the middle of the placed bread. Spoon sauce in the middle of the bread covering the shrimp.

Sprinkle with sliced green onions, olives, and tomatoes.

Sprinkle crushed red pepper on top.

Sprinkle more Parmesan cheese on top if you would like.

38

Olive Garden Pepperoni Pasta Palermo

1 pound rigatoni (large size)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 ounces thinly sliced pepperoni, divided use
1/2 cup garlic cloves
1 teaspoon olive oil
Herbed vinaigrette dressing (homemade or store bought)
1 large tomato, chopped
1/2 cup Kalamata olives, cut in half
1/2 cup sun-dried tomatoes, sliced
1 tablespoon capers, rinsed
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Black pepper, to taste
1/4 cup fresh basil leaves, cut in strips
1/4 cup pistachios, roughly chopped
Parmesan cheese shavings, for garnish

Boil pasta according to package directions. Rinse with cold water, drain and refrigerate.

Roast peppers on grill or broil in oven. When skin is charred, wrap peppers in plastic wrap or paper sack until cool enough to handle.

Remove charred skin with paring knife; seed and wash peppers. Cut peppers into julienne strips.

Cut half of the pepperoni slices into strips.

Coat garlic cloves with olive oil and roast in 450 degree F oven for 5-10 minutes. Cool.

In a large mixing bowl combine vinaigrette, chopped tomato, rigatoni, peppers, garlic cloves, strips of pepperoni, olives, sun-dried tomatoes, capers, rosemary, salt and pepper.

Refrigerate 2 hours or overnight.

Place pasta salad in large serving bow l and add freshly cut basil and pistachio nuts and toss gently.

Garnish top with the other half of the sliced pepperoni, a sprig of fresh basil and shaved Parmesan cheese.

Serve immediately.

Makes 6-8 servings.

39

Olive Garden Pizza Bianco

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.

40

Olive Garden Penne Romana

Romana Sauce

1/2 cup extra virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon crushed red pepper
1 tablespoon fresh garlic, minced
2 cups white wine
2 teaspoons fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups chicken broth

Heat oil in 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. In separate bowl, whisk cornstarch and chicken broth.

Add mixture to sauce and stir well. Bring to a boil and set aside.

Pasta
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana Sauce
4 cups penne pasta, cooked
3 tablespoons fresh Romano cheese, grated
3 tablespoons fresh Parmesan cheese, grated

Heat saute pan over medium high heat. Add green beans and tomato and cook for one minute.

Add Romana Sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.

Serve hot.

Serves 4