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HOME COOKING: The best recipes from Olive Garden You Can Do at Home - frittata pasta, lasagna, Capellini Pomodoro, fettucine alfredo and more

Olive Garden is a casual dining American restaurant chain specializing in Italian-American.

The environment seeks to replicate Olive Garden restaurants an old world Italian style, using foliage in their decor, stucco walls and background music consisting of Italian themes.

Y - The food is excellent!

Olive Garden Culinary Institute of Tuscany, located in the heart of Tuscany, Italy in a restored 11th century village, is where the chefs at Olive Garden learn the secrets of the food in Italy - such as how to combine fresh ingredients - to create authentic Italian food that you like to share with family and friends. You can cook your favorite at home - is easy and only a fraction of the cost!

Adelante!

Astound your friends and family with your skills cooking!

- Olive Garden Lasagna -

Alfredo Sauce:

1 / 2 pound sweet or salted butter

12 oz cream

Freshly ground white pepper

1 1 / 2 cups fresh grated Parmesan

Mix ricotta cheese:

1 pint Ricotta cheese

2 oz Romano, grated

3 oz Mozzarella cheese, grated

2 Tbsp. green onions, sliced

2 tsp. chopped fresh parsley

1 / 2 teas. salt

1 / 8 teas. black pepper

1 / 4 teas. dried basil

1 / 4 teas. oregano dry

1 1 / 4 cups Alfredo sauce, cooled

Mixed vegetables:

4 cups broccoli

2 cups carrots, sliced 1 / 4 "

4 cups sliced fresh mushrooms 1 / 4 "

2 cups diced red peppers

1 cup diced green pepper, diced 1 cup yellow onion, chopped

2 cups sliced zucchini

Lasagna pasta

18 slices mozzarella cheese 1 / 2 oz. each

Put quite dry lasagna strips in a 9x13 pan to make sure you have enough for three full layers, with very little overlap in each layer. Remove the dry strips and cook according to package directions until just al dente and drain.

ALFREDO SAUCE: Heat water to boil at the bottom of a double boiler. Add butter, cream and pepper to the pot on top and heat until butter is completely melted, then add the Parmesan cheese until is melted and mixed.

Remove the top pan and let cool. Divide 307 Olive Garden Lasagna sauce into 2 equal portions. Refrigerate one hand for later use.

MIX ricotta cheese: Combine all ingredients in a bowl and mix well with a rubber spatula. Set aside at room temperature.

VEGETABLES: Combine all vegetables and mix well.

ASSEMBLY: Coat the bottom and sides of 9x13 baking pan with vegetable spray. Place cooked lasagna strips (about 4) cover the entire bottom. Spread 1-1/4 c of ricotta mixture evenly over the strips. Cover with 8 c of the mixture of vegetables and extended. 9 Place the mozzarella slices to cover topsoil. Repeat this layering. Top second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mixture until final.

COOKING: Spray a sheet of foil with vegetable spray and cover dish tightly with aluminum foil, sprayed down. Cooking a preheated 375f oven for about an hour or until internal temperature is 165F. Remove from oven and let stand for a few minutes, covered, before cutting and serving. Immediately before serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce on each slice of lasagna as it is served.

- Olive Pasta Garden Frittata -

12 ounce spaghetti, cooked, cut in two "pieces

Ounce 3 green onions, sliced

3 ounces thick bacon, cooked and chopped

vegetable spray or margarine

3 tablespoons Fontina, grated, heaping

Grated Parmesan

3 3.4 cup

Frittata SHAKE: 6 Medium eggs

2 1 / 2 cups half and half

5 tsp cornstarch

1 pinch nutmeg

Preheat oven to 350F.

Frittata dough: Whisk the eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely mixed. Mix 2 "spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.

Spray a round 1-1/2 quart baking dish, including walls, with cooking spray or margarine. Empty the spaghetti mixture into baking dish and distribute balanced. Add the pasta frittata to cover the filling mixture.

Bake at 350 ~ oven for about 25 minutes until center is set. When the center is ready, cover the frittata evenly with the Fontina and bake until cheese is golden. Remove from heat and open oven door. Let the frittata set in the oven; for 15 minutes for the pasta to establish more firmly and have removed the dish easy. Before serving, sprinkle with Parmesan cheese and cut into 4 pieces.

- Olive Garden Shrimp Primavera -

SALSA:

6 tbsp. butter or margarine

1 tbsp. garlic, 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, dried

1 / 4 tsp. marjoram, dried

1 / 2 tsp. black pepper

VEGETABLES

1 / 2 lb. mushrooms, halved (or quartered if large)

1 cup green pepper, cut into 1 "squares

1 cup red pepper, cut into 1 "squares

1 / 2 cup yellow onion, cut into 1 "squares

2 Tbsp. butter for sauting

PASTA:

1 pounds sweet Olive Garden Linguine (or quality dry pasta)

SHRIMP:

Melt butter Half and £ 1 fully cooked large shrimp, thawed and drained a 3-quart saucepan, medium heat. Add garlic and cook one minute. Add spices and ingredients remaining tomatoes, stir well and simmer for 10 minutes.

Meanwhile, in a large skillet, melt 2 tbsp. butter. Saute vegetables about 3 minutes until crisp - tender. Add to sauce and simmer 5 more minutes.

Cook pasta according to directions. When pasta is nearly done, stir shrimp into sauce to heat. Do not boil. Spring Spoon over hot linguini. Pass Parmesan cheese.

- Olive Garden Capellini Pomodoro -

3 cloves garlic, chopped

2 pounds plum tomatoes, diced

1 oz basil leaves chopped fresh

1 / 3 cup extra virgin olive oil

3 ounces parmesan cheese

12 oz dried angel hair pasta, cooked

1 / 4 teaspoon pepper

Heat olive oil and add the garlic and cook until it turns white. Add tomatoes and pepper and heat, stirring constantly, 2 to 3 minutes. Tomatoes should not lose their shape.

Remove from heat. Heat Transfer pasta, cooked in a large bowl. Toss pasta gently with the mixture of tomato, basil and half the Parmesan cheese.

Serve immediately and pass remaining Parmesan.

- Olive Garden Fettucine Alfredo -

8 oz cream cheese - sliced

3 / 4 cup Parmesan cheese - grated

1 / 2 cup butter or margarine

1 / 2 cup milk

8 oz Fettuccine, cooked - drained

In a large saucepan combine cream cheese, Parmesan cheese, butter and milk, stirring constantly until smooth. Toss the pasta with light sauce, covering well. Leftovers freeze well.

- Olive House Garden Dressing -

8 oz Paul Newman's Vinegar and Oil Dressing

1 clove garlic, peeled and chopped

1 / 2 teaspoon dried basil 1 / 2 teaspoon dried oregano

3 packages Sweet and Low - or 1 tablespoon sugar

Put ingredients in the bottle of dressing and shake well. Refrigerate 24 hours before use.

- Olive Garden Tiramisu Dessert -

1 cake (about 10-12 inches 3 "tall)

3 oz strong black coffee or instant espresso

3 oz brandy or rum

1-1/2 pounds cream cheese or mascarpone, room temperature

1-1/2 cups superfine / powdered sugar

unsweetened cocoa powder

Cut through the center of cake forming two layers, each about 1 1 / 2 inches tall.

Blend coffee and brandy. Sprinkle the mixture well over the bottom half of cake flavor hard. Do not moisten cake too much or fall on the lot.

Cream cheese at room temperature 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if necessary.

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 at least 2 hours before slicing and serving.

Brian Alan Burhoe has cooked in restaurants Atlantic coast for more than 30 years, and has national and provincial certificates in the culinary trade. More of his articles can be found in a Culinary Mystery Tour - A literary chef and information site # 1 canine href = "http://www.puppy-dogs.info"> DOG PUPPIES INFO - Dog breeds, training, support and History

Buon appetito!

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

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