Kopy Kat Recipes - O

Olive Garden Alfredo Fettuccine

1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained

In a saucepan 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 over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Olive Garden Apple Carmelina

Filling
2 (20 ounce) cans sliced apples, drained
1/2 cup granulated sugar
1/2 teaspoon apple pie spice
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Topping
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, softened

Filling: Mix apples, sugar, apple pie spice, brown sugar, flour and salt together; stir well. Pour into a lightly buttered 8-inch square baking dish.

Topping: Mix the flour, salt and sugars and blend well. Add and work in the softened butter to the topping ingredients. Mixture should look like coarse meal. Sprinkle over apples and place in a preheated oven at 350 degrees for 30 to 35 minutes.

Olive Garden Spaghetti delle Rocca

1 ounce extra-virgin olive oil
1 tablespoon minced fresh garlic
2 ounces washed and dried quartered button mushrooms
2 ounces diced yellow onions
2 pound cherry tomatoes, cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 teaspoons capers, rinsed
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound dry pasta, cooked according to package directions
Grated Parmesan cheese to taste

Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; saute 10 minutes, stirring frequently.

In a large bowl, combine sauce and drained pasta while both are hot. Top with grated Parmesan cheese; garnish with fresh basil leaves. Serves 4.

Olive Garden Spaghetti Carbonara

8 ounces mushrooms with stems, sliced 1/4-inch
6 tablespoons finely-minced shallots
1/4 cup rendered bacon drippings or olive oil
24 slices thick bacon, cooked, and sliced 1/2-inch strips
2 pounds spaghetti, cooked
2 teaspoons finely-chopped parsley
3 grinds black pepper
Salt, to taste
4 tablespoons grated Parmesan

Light Béchamel Sauce
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups whole milk

Add the reserved bacon drippings or the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and sauté until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat.

Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm béchamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.

Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm. Makes 4 servings.

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


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, sauté 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 whisk 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.

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.

Olive Garden Chicken Scampi

Sauce
6 tablespoons butter or margarine
1 tablespoon garlic, fresh, minced
1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)
32 ounces crushed tomatoes, canned
1 1/2 tablespoons lemon juice, fresh
1/4 teaspoon (or to taste) red pepper, crushed
1/2 teaspoon basil, dry
1/4 teaspoon marjoram, dry
1/2 teaspoon black pepper

Vegetables
1/2 pound mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1-inch squares
1 cup red bell peppers, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter for sautéing

Pasta
1 pound fresh Olive Garden Linguine (or quality dry pasta)

Shrimp
1 pound medium to large fully cooked shrimp, thawed and drained

Melt butter in 3 quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes. Meanwhile, in a large sauté pan, melt 2 tablespoons butter. Sauté vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 minutes more.

Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

Olive Garden Sausage & Peppers Ziti Marinara

Parmesan cheese, grated
Parsley
Salt & Pepper, to taste
5 cup(s) Salsa Marinara (recipe follows)
4 tablespoons Extra virgin olive oil
2 tablespoons Extra virgin olive oil
1 can(s) Italian-style or plum tomatoes, including liquid (28 oz)
1/2 cup(s) Basil, fresh, chopped finely, firmly packed
1 1/3 cup(s) Green bell pepper, seeded & cut into 1" x 1/4" strips
1 tsp Garlic cloves, chopped finely
3/4 lb(s) Ziti pasta
1 can(s) Tomato puree (10 3/4 oz)

Salsa Marinara
1 1/2 lb(s) Sweet or hot Italian sausages links

Bake or pan-fry sausage until fully cooked. Drain. Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Sauté pepper slices in olive oil until their crispness is lost, but not soft.

For Salsa Marinara: Chop tomatoes. Or use a food processor on "pulse." Do not puree the tomatoes, just break them up. Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.

Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara. Garnish each plate with parsley and grated Parmesan cheese.

Olive Garden Shrimp Cristoforo

Basil Butter
2 ounces fresh basil leaves (about 2 bunches)
10 ounces butter, softened (2 1/2 cubes)
1 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons grated parmesan cheese plus additional for garnish
1 tablespoon grated Romano cheese

1 pound fresh linguine or angel hair pasta
1 pound medium shrimp, shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; with blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and sauté just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese.

Olive Garden Seafood Torcello

1 pound cod fillets
6 ounces clams, drained and chopped
6 ounces langostinos or rock shrimp, cooked
6 ounces crabmeat, picked over
6 ounces dry radiatore, spirelli or pasta, cooked

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily.

Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.

Béchamel Sauce

3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 cup straight sherry, not dry
1 tablespoon parsley, chopped
2 quarts boiling salted water

In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm.

Heat the olive oil in a sauté pan over medium heat until fragrant, then sauté the garlic only until white throughout. Add the sautéed garlic to the warm béchamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce.

Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/ sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm béchamel sauce and blend all ingredients thoroughly.
Serve immediately.

Olive Garden Seafood Pasta Chowder

6 ounces small shells or bowties
3 ounces crab meat
6 tablespoons butter
1/2 pound sliced fresh mushrooms
2 (1 ounce) package Newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions

Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non-aluminum saucepan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5 to 8 minutes, stirring constantly.

Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.

Olive Garden San Remo

1 1/2 pounds green bell peppers, cut into strips
8 ounces yellow onion, cut into 1/2-inch strips
1 pound mushrooms, halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes with juice, cut into 1/2-inch pieces
16 ounces tomatoes in purée, crushed
1 1/2 teaspoons thyme
1/2 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup white wine
4 teaspoons chicken bouillon granules
Flour, for dredging
2 pounds boneless skinless chicken breast halves, cut into pieces
Olive oil, as needed
1 pound fresh spaghetti, cooked

Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and sauté, stirring constantly for 15 to 20 minutes.

Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tablespoon olive oil in a large nonstick skillet.

Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Makes 4 servings.

Olive Garden San Marco

Vegetables
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, sliced 1/4-inch, then halved
1 cup yellow squash, sliced 1/4-inch, then halved
3 tablespoons olive oil

Pasta
6 cups fresh fettuccine, cooked and drained
1 tablespoon olive oil

San Marco Sauce
3 tablespoons olive oil
2 pounds chicken thigh meat, skinned and boned, cubed 1-inch
2 large yellow onions, diced
1 cup carrots, peeled and julienned
1 tablespoon garlic, chopped fine
1 cup chicken broth
28 ounces Italian plum tomatoes, canned with juice
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Wondra flour

Sauce: Preheat a heavy non-aluminum Dutch oven or similar 6-quart pot over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and sauté, turning frequently for 5 or minutes until lightly browned on all sides.

Add the onions and carrots and sauté, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and sauté about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.

As the sauce is finishing cooking, add 3 tablespoons oil to a heavy skillet and sauté the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tablespoon oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.

Olive Garden Salad Dressing

1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar
1 large raw egg (or egg beaters to equal 1 egg or 2 tablespoons mayonnaise)
1/4 cup olive oil

Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using.

Of the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc. Makes about 2 cups of dressing.

Olive Garden Ravioli di Portobello

Filling
1 Pound Portobello mushrooms
1 onion
1/4 cup butter
Salt and pepper, to taste

Sun-dried Tomato Sauce
2 cups white sauce, see below
8 ounces smoked Gouda cheese
2 sun-dried tomatoes, chopped (2 to 3)

White Sauce
2 cups milk
1/4 cup butter
1/4 cup flour

Filling: Finely chop mushrooms. Peel and finely chop onion. Melt butter in a skillet and saute the onion for approximately five minutes or until transparent. Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool. Place mixture inside the dough and create dumplings. Place dumplings in boiling water and boil for approximately 20 minutes until done. Melt the remaining butter. Pour over the ravioli, mix and serve.

Sauce: Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.

Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix on med-low heat until cheese is melted. Pour over mushroom stuffed ravioli. Top with chopped green onion and tomato.

Olive Garden Dumplings Wrappers

1 1/2 cups cake flour
2 eggs
1/2 tablespoon salt
2 tablespoons baking powder

Mix all ingredients together thoroughly. Roll dough on a flat surface until dough is 1/4 inch thick. Make circles of the dough. With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently. this will create the dumpling or ravioli. Continue with recipe, boiling for 2 minutes or until done (usually floats to top). Makes 15 - 20 dumplings.

Olive Garden Ravioletti

12 ounces ravioletti or tricolored tortellini, cooked
2 tablespoons extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup walnuts, chopped
3/4 cup heavy whipping cream
1/4 teaspoon freshly-ground black pepper
2 cups freshly-grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve hot pasta with the sauce. Makes 4 servings.

Olive Garden Raspberry Mousse Cheesecake

1 prepared 9-inch chocolate crumb crust

Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract

Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream

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

For the 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 tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

Whip cream until soft peaks form. Add 2 tablespoons 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. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

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-glacé

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. Heat demi-glacé and pour over pork. Garnish with fresh rosemary. Serve with Olive Garden?s Oven-Roasted Potatoes. Serves 4.

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; sauté 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.

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 oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges. Makes 6 servings.

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 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 bowl 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.

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 sauté 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.

Olive Garden Peaches 'n' Cream Cheesecake

Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

Topping
1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees. 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.

Olive Garden Peaches 'n' Cream Cheesecake Filling

2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices, drained well

Preheat oven to 325 degrees. 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

Olive Garden Pasta with Broccoli

1 pound fresh pasta shells or 1 pound medium dry shells, cooked
1/4 cup olive oil
12 ounce broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan, grated

Béchamel Sauce
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoon schicken bouillon cubes, mashed

Bechamel Sauce: Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4-inch pieces. Reserve.

Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

Olive Garden Pasta Roma Soup

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

Add beans 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 sauté for 5 minutes on medium heat.

Add remaining ingredients 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. Makes 4 servings.

Olive Garden Pasta Frittata

12 ounces spaghetti, broken into 2-inch pieces and cooked al dente
3 ounces green onions, sliced
3 ounces thick-sliced bacon, cooked, chopped
Vegetable spray or margarine
3 tablespoon shredded Fontina (heaping)
Freshly-grated Parmesan cheese
3 3/4 cups Frittata Batter (see below)

Frittata Batter
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash nutmeg

Preheat oven to 350 degrees. For Frittata Batter; beat eggs, half-and-half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.

Blend the 2-inch spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1 1/2-quart round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the Frittata Batter to cover the filling mix. Bake in a 350 degree oven for about 25 minutes until center is set.

When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges. Makes 4 servings.