Recipes - CopyCat Recipes
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8. 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.
9. Olive Garden Eggplant Parmigiana
2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shreddedmozzarella cheese
1/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generouslywith seasoned salt. When fork tender and golden brown transfer to a 9 X13 X2 pan. Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.
10. 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.
11. Olive Garden House Dressing
8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled andminced
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.
12. 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 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 thetop pot and heat until butter is completelymelted, 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 thoroughlywith a rubber spatula. Set aside at room temp.
VEGETABLES: Combine all veggies and mixwell.
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 veggiemix 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.
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