Olive Garden Toscana Soup
1 1/2 cups Spicy sausage links (12 links)
3/4 cup Diced onions
1 1/4 tsp Minced garlic
2 Tbsp Chicken base
1 qt Water
2 Med potatoes, cut in half Lengthwise then cut into 1/4 Inch slices
2 c Kale leaves, cut in half, Then sliced
1/3 c Heavy whipping cream
Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 min or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over med heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.** If you want it mild use a milder sausage **
the first thing i notice is that it mentions bacon in the directions and not in the ingredients, i'm excited to try this soup, b/c i love it at the restaurant!
check out this site http://www.recipelink.com/msgbrd/board_14/tklcc.html
it has copy cat recipes!!
Tuesday, January 6, 2009
Olive Garden Italian Dressing
Not tried yet, but oh am I going to!!
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Saturday, October 11, 2008
A few "Mix in a Jar" recipes
(All are designed to fit into a wide mouth quart jar. All ingredients should be added to the jar in the order listed.)
More Than Chocolate Chips
2 C flour, 1 tsp. baking soda, 3/4 C brown sugar, 1/2 C white sugar, fill remaining room in the jar with M&Ms.
Additional ingredients needed to prepare: 1 C butter, 1 egg, 2 tsp. vanilla
To Prepare: Empty ingredients in jar into a large mixing bowls. Soften butter in microwave until almost melted. Lightly beat egg and add to butter, add vanilla and mix well. Pour butter mixture over cookie mix and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10-12 minutes.
Beef Barley Soup
1/2 C rice, 1/2 C split peas, 1/3 C barley, 3 beef bouillon cubes, 1/3 C barley, 1/4 C dehydrated onion, pasta to the top
Additional ingredients needed to prepare: 1 can beef chunks (adding a bottle of diced tomatoes is also yummy)
Remove pasta and set aside. In a large stock pot combine 6 C water with soup mix and beef. Bring to a boil and simmer 25 minutes or until peas, rice and barley are almost tender. Add pasta and continue cooking 15 minutes more.
Fruit Crisp Topping
1 1/2 C flour, 3/4 C brown sugar, 1 C oats, 1/4 tsp. cinnamon, chopped pecans to fill jar
Additional ingredients needed to prepare: 3/4 C butter, fruit
Add fruit to a 8×8 inch baking dish (canned, fresh or frozen). Place crisp mix in large mixing bowl. Melt butter and our over mix. Toss to coat completely. Sprinkle evenly over fruit. Bake until topping is slightly brown and fruit is softened.
Double Chocolate Cookies
1 1/2 C flour, 3/4 C brown sugar, 1/2 C white sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C cocoa, chocolate chips to fill jar
Other ingredients needed to prepare: 1/3 C butter,1 tsp. vanilla, 2 eggs
Remove chocolate chips and set aside. Place mix in large mixing bowl. Combine butter, vanilla, and eggs and mix well. Add egg mixture to mix and combine well. Add chocolate chips and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10 minutes or until firm around the edges but not browned.
More Than Chocolate Chips
2 C flour, 1 tsp. baking soda, 3/4 C brown sugar, 1/2 C white sugar, fill remaining room in the jar with M&Ms.
Additional ingredients needed to prepare: 1 C butter, 1 egg, 2 tsp. vanilla
To Prepare: Empty ingredients in jar into a large mixing bowls. Soften butter in microwave until almost melted. Lightly beat egg and add to butter, add vanilla and mix well. Pour butter mixture over cookie mix and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10-12 minutes.
Beef Barley Soup
1/2 C rice, 1/2 C split peas, 1/3 C barley, 3 beef bouillon cubes, 1/3 C barley, 1/4 C dehydrated onion, pasta to the top
Additional ingredients needed to prepare: 1 can beef chunks (adding a bottle of diced tomatoes is also yummy)
Remove pasta and set aside. In a large stock pot combine 6 C water with soup mix and beef. Bring to a boil and simmer 25 minutes or until peas, rice and barley are almost tender. Add pasta and continue cooking 15 minutes more.
Fruit Crisp Topping
1 1/2 C flour, 3/4 C brown sugar, 1 C oats, 1/4 tsp. cinnamon, chopped pecans to fill jar
Additional ingredients needed to prepare: 3/4 C butter, fruit
Add fruit to a 8×8 inch baking dish (canned, fresh or frozen). Place crisp mix in large mixing bowl. Melt butter and our over mix. Toss to coat completely. Sprinkle evenly over fruit. Bake until topping is slightly brown and fruit is softened.
Double Chocolate Cookies
1 1/2 C flour, 3/4 C brown sugar, 1/2 C white sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C cocoa, chocolate chips to fill jar
Other ingredients needed to prepare: 1/3 C butter,1 tsp. vanilla, 2 eggs
Remove chocolate chips and set aside. Place mix in large mixing bowl. Combine butter, vanilla, and eggs and mix well. Add egg mixture to mix and combine well. Add chocolate chips and mix well. Drop by spoonful onto cookie sheet. Bake 350 degrees 10 minutes or until firm around the edges but not browned.
Fresh Corn and Wild Rice Casserole
from The Pioneer Woman
2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Monday, September 22, 2008
Peaches and Cream Skillet Shortcake
recipe from Sandra Lee (Semi-Homemade)
2 pounds frozen peaches, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
1/4 cup sugar
1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
2 tablespoons butter or cooking spray
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
2 pounds frozen peaches, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
1/4 cup sugar
1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
2 tablespoons butter or cooking spray
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
Risotto
Mushroom Risotto
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
Saturday, September 20, 2008
Perfect Breakfast Muffins
from mrbreakfast.com
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
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