Olive Garden Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

Raspberry Mousse

1 1/2 ts Gelatin
1 1/2 tb Cold water
1/2 c Raspberry preserves
2 tb Sugar
1 c Heavy whipping cream

Filling
1 lb Cream cheese -- softened
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
1 9" chocolate crumb crust --
Prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional
tb of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c 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. To serve, cut cheesecake into 6 servings and top each piece with a gloop of reserved whipped cream.



Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes

[Julie]

Olive Garden Peaches 'N Cream Cheeesecake

Sponge Cake Base
1 Egg
1/3 c Sugar
1/4 ts Vanilla
1/4 c All-purpose flour
1/4 ts Baking powder
1 pn Salt
2 tb Water

Filling
2 lb Cream cheese; soft
1 c Sugar
4 Eggs
1 ts All-purpose flour
1 ts Vanilla
1 c Sour cream
1/4 c Peach liqueur or
Peach schnapps or
Reserved peach juice
-from canned peaches
-or fresh peaches
2 c Canned or firm, ripe fresh peaches, slice, drain well

Topping
1 pt Whipping cream or equivalent

Base
Preheat oven to 375 degrees F. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt 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, 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 temp.

Filling
Preheat oven to 325 degrees F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, 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.

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

Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes

[Julie]

Olive Garden Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter
2 Tbs.. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

In a 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 on low. You may wish to season with a little salt and pepper.

Makes 4 servings

Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes

[Julie]

Olive Garden 5-Cheese Lasagna

Cream Sauce
1/4 cup Butter
1/4 cup Flour
2 cups Milk

Chesse Filling
1/4 cup Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper

Other
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese
Freshly grated

Preparation Instructions:
To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and
mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spre+ad 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.

Makes 4-6 servings

Source: My collection of recipes collected in 1996 off of old BBS Boards under Public Domain Recipes

[Julie]

Olive Garden Apple Carmelina

Topping
3/4 C. Flour
5 Tbsp. Butter ( Softened )
1/4 tsp. salt
1/2 C. Brown Sugar
1/4 C. Sugar

Filling
2 (20 oz.) Cans Sliced Apples (drained )
1/2 C. Sugar
1/2 tsp. Apple Pie Spice
1/4 C. Brown Sugar
1/4 C. Flour
1/4 tsp. Salt

Mix apples, 1/2 cup sugar, apple pie spice, 1/4 cup brown sugar, salt, and flour together, stir well. Pour into a lightly buttered 8" x 8" baking dish.

Place the topping ingredients together in a bowl. Mix ther flour, salt, sugars and blend well. Add and work in the softened butter to the topping ingredients. Mixture should look like course meal. Sprinkle over apples and place in a preheated oven at 350 degrees for 30 - 35 minutes. Serve topped with your favorite vanilla ice cream and a drizzle of caramel sauce.

[Julie]

Olive Garden Pasta Roma Soup
Serving Size : 4

2 cans Garbanzo beans; drained -- 16oz
6 slices bacon; cooked and drained -- chopped
1/3 cup olive oil
3/4 cup onions -- diced
1 cup celery -- diced
1/4 teaspoon garlic -- minced
1 cup carrots -- julienned
1 1/2 cups canned tomatoes, drained -- diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh parsley -- chopped
1/2 cup minature pasta dry bowties -- cooked

Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredientss except pasta and bring to a boil.

Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

[Julie]

Olive Garden Gazpacho Italiano
Serving Size : 6

SOUP BASE
28 ounces can, Italian plum tomatoes
10 milliliters garlic -- mince
1/2 cup miixed herbs -- chop very fine
1/2 cup Olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup white or red onion -- diced
3 cups chicken broth
3/4 teaspoon tabasco
1 teaspoon sugar -- opt
1/2 cup green bell pepper -- diced fine
1/2 cup cucumber; peel -- diced fine
1 cup tomato -- chop to 1/4"
1/2 cup Ditalini or Tubetti; cook -- drain, rinse twice,

This soup should be served cold 35-45 degrees. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta. To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tablespoon of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

[Julie]

OLIVE GARDEN HOUSE DRESSING
recipe posted by Marlaoh

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
½ teaspoon Dried basil
½ 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

[Julie]

Olive Garden's Fried Mozzarella
Serves : 8

1 Lb. block of mozzarella cheese
2 eggs - beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
2/3 cup all-purpose flour
1/3 cup cornstarch
vegetable oil - for frying

Slice the block of cheese lengthwise into about 1/2" sections. Cut each section in half. Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside. Dip cheese in flour then in egg wash and then coat with bread crumbs.
Place carefully in 350 degree oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags.

[Julie]

Olive Garden's Sicilian Splash
Serves : 1

4 ice cubes
3 shots white grape juice
1 1/2 shots orange soda OR orange sparkling water
1 lemon slice - for garnish


Blend ice, grape juice, and orange soda in blender. Pour into tall fluted glass and garnish with lemon slice on rim.

NOTES : 1 shot = 1 oz.

[Julie]

Olive Garden's Black Tie Mousse Cake

2 C. all-purpose flour
2 C. granulated sugar
3/4 C. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 C. black coffee
1 C. milk
2 tsp. vanilla extract
1/2 C. vegetable oil
3 tsp. vanilla extract
1/4 C. butter
1/8 tsp. salt
3 T. milk
1 tsp. vanilla extract
2 C. confectioners' sugar

Preheat oven to 350ºF.<br>
In large bowl, sift first 6 ingredients together. 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.

Cream butter until soft and stir 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.

[Lisa40]

2 T. olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 oz. ground beef
6 oz. Italian sausage (skinned)
1 C. red wine
18 oz. chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 tsp. chopped rosemary
1 tsp. chopped sage
12 oz. dry fettuccine

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.

Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.

[Lisa40]

1 loaf frozen bread dough, thawed, and at room temperature
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a fine powder between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.

Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375ºF about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

This recipe yields 8 to 10 bread sticks

[Lisa40]

8 oz. Paul Newman's Vinegar and Oil Dressing
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 pkg. Sweet and Low OR 1 T. sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

[Lisa40]

1/2 C. white vinegar
1/3 C. water
1/3 C. vegetable oil
1/4 C. corn syrup
2 1/2 T. grated Romano cheese
2 T. dry pectin
2 T. egg, beaten
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp. minced garlic
1/4 tsp. dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes

Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour.

Serve over mixed greens or use as a marinade. Makes 8 servings.

[Lisa40]

2 tsp. oil
2/3 lb. ground beef
5 oz. onion, chopped
5 oz. carrots, slivered
5 oz. celery, diced
1 (16 oz.) can diced tomatoes
2/3 red kidney beans
2/3 C. white kidney beans
29 oz. beef stock
1 tsp. oregano
3/4 tsp. pepper
1 2/3 tsp. fresh chopped parsley
1/8 tsp. Tabasco sauce
16 oz. spaghetti sauce
Shell macaroni

Sauté beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Yields 3 quarts.

[Lisa40]

1 eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 oz.) jar Prego meat-flavored sauce
1/4 C. grape jelly
1 (14 oz.) can sliced-style stewed tomatoes
4 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375ºF for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.

For the Sauce: Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted.

Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375ºF oven just to melt cheese, and serve promptly. Yields 4 servings.

[Lisa40]

4 boneless skinless chicken breast halves, pounded 1/4-inch thick
1/4 C. Wondra flour
1/2 tsp. salt
1/8 tsp. freshly-ground black pepper
1/2 tsp. oregano
4 T. oil
4 T. butter or margarine
1 C. sliced fresh mushrooms
1/2 C. Marsala wine

Combine flour, salt, pepper and oregano and blend well.

Heat the oil and butter in a skillet until bubbling lightly.

Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Yields 4 servings.

[Lisa40]

Source: The Olive Garden

Alfredo Sauce
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 C. fresh Parmesan, grated
18 (1/2 oz.) slices mozzarella cheese

Ricotta Cheese Mix
1 pt. ricotta cheese
2 oz. Romano, grated
3 oz. mozzarella, shredded
2 T. green onions, sliced
2 tsp. fresh parsley, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 1/4 C. Alfredo Sauce, cooled

Vegetable Mix
4 C. broccoli florets
2 C. carrots; sliced 1/4-inch, chopped
4 C. mushrooms, sliced 1/4-inch
2 C. red bell peppers, diced
1 C. green bell pepper, diced
1 C. yellow onion, diced
2 C. zucchini, sliced
Lasagna strips

Lay out enough dry lasagna strips in a 9 x 13-inch 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 temperature.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9 x 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly over the strips. Top with 8 cups 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 cups 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 375ºF oven for about an hour or until the internal temp is 165ºF.<br>
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.

[Lisa40]

1 C. plain bread crumbs
2 T. all-purpose flour
1/4 C. parmesan cheese
1 C. milk
6 (1/2-inch thick) pieces chicken breast strips (chicken tenders)
Vegetable oil (for frying )
2 C. dry bowtie pasta
2 T. butter
3 T. olive oil
2 tsp. crushed garlic
1/2 C. white table wine (Chablis)
1/4 C. water
2 T. 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 bread crumbs, flour, and parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.

In a saucepan over medium heat melt butter, add olive oil. With a whisk stir in flour until mixture is blended. Quickly add garlic, whisk. 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 in basil 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

To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 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.

[Lisa40]

Source: Olive Garden Restaurants

Sponge Cake Base
1 egg
1/3 C. sugar
1/4 tsp. vanilla
1/4 C. all-purpose flour
1/4 tsp. baking powder
1 pinch salt
2 T. water

Filling
2 lb. cream cheese, softened
1 C. sugar
4 eggs
1 tsp. all-purpose flour
1 tsp. vanilla extract
1 C. sour cream
1/4 C. peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 C. canned or firm ripe fresh peach slices,
drained well

Topping
1 pt. whipping cream or equivalent

For the Base: Preheat oven to 375ºF. 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 325ºF.<br>
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.

[Lisa40]

1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp. garlic salt or 1 clove garlic (minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
Salad mix

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

[NancyRogers]

Olive Garden’s Pork Filettino
Post by marlaoh on Dec 16th, 2002, 10:27am

Olive Garden’s 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 of 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 F. Heat demi-glace and pour over pork. Garnish with fresh rosemary. Serve with Olive Garden’s oven-roasted potatoes.

Yield: Serves 4

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