Kopy Kat Recipes - O

Olive Garden Beef Filets in Balsamic Sauce

4 Tbsp extra virgin olive oil
4 Tbsp butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper. Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently.

Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature. Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary. Makes 4 servings

Olive Garden Meat Ravioli with Bolognese Sauce

4 Tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 tsp fresh rosemary, chopped (1/2 tsp dry)
2 tsp fresh sage, chopped (1/2 tsp dry)
Salt to taste
Pepper to taste
3 lbs beef-filled ravioli, cooked according to package directions
4 cups mozzarella cheese, shredded

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. Place cooked ravioli in a single layer in a large baking dish.

Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce. Place ravioli in a broiler until cheese is melted and bubbly. Serve immediately. Makes 8 servings

Olive Garden Bistecca di Manzo alla Boscaiola

1 oz porcini mushrooms, dried
1/2 cup dry white wine
2 cups canned tomatoes, diced, with juice
2 Tbsp fresh oregano (2 tsp dry)
Salt to taste
Black pepper to taste
1/3 cup olive oil
4 ea 1/2"-thick rib eye steaks
2 garlic cloves, finely chopped
1 yellow onion, sliced
Fresh parsley, chopped

Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside. Combine white wine, tomatoes, porcini mushrooms, and oregano in a sautÚ pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.

Heat olive oil in a separate large sautÚ pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sautÚ pan and cook for 2 minutes. Place onions on bottom of large serving platter.

Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately. Makes 4 servings

Olive Gardens Meat Ravioli with Bolognese Sauce

4 Tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 tsp fresh rosemary, chopped (1/2 tsp dry)
2 tsp fresh sage, chopped (1/2 tsp dry)
Salt to taste
Pepper to taste
3 lbs beef-filled ravioli, cooked according to package directions
4 cups mozzarella cheese, shredded

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

Place cooked ravioli in a single layer in a large baking dish. Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce. Place ravioli in a broiler until cheese is melted and bubbly. Serve immediately. Makes 8 servings

Olive Gardens Capellini Pomodoro

1 1/2 lbs capellini pasta (angel hair)
16 medium tomatoes, cut into 1/2” pieces
22 fresh basil leaves, chopped
4 cloves garlic, chopped
12 Tbsp olive oil
Salt and freshly ground pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately. Makes 8 servings

Olive Gardens Venetian Apricot Chicken

Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1 Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Combine garlic Herb Seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook. Grill chicken until internal temperature reaches 165°.

Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley. Makes 4 servings

Olive Gardens Stuffed Chicken Marsala

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°. Combine all cheese stuffing ingredients in a mixing bowl. Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until 1/4” - 1/2” thick.

Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal.

Heat large sauté pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown.

Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°. Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half. Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. Serve with garlic mashed potatos. Makes 4 servings

Olive Gardens Roast Pork Loin with Grapes and Wine

6 tsp garlic, chopped
6 tbsp fresh sage leaves, chopped
3 tsp kosher salt
4 tsp black pepper, coarsely ground
8 tbsp extra virgin olive oil
6 lbs center-cut boneless pork loin, or 2 each 3 lbs
2 cups dry white wine
2 lbs red & white seedless grapes

Preheat oven to 375º. Combine garlic, sage, salt, pepper and 2 tbsp of oil in mixing bowl; evenly coat pork loin. Coat large baking pan with 2 tbsp of oil.

Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155º (medium well).

Remove foil; roast additional 15 minutes or until well-browned. Remove pork loin from pan and place on cutting board. Let stand for 10 minutes.

Place pan used to roast pork on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half. Slice pork loin into 1/2” slices and place on serving platter. Pour grapes and sauce over pork. Serve immediately. Makes 6 servings

Olive Gardens Gnocchi with Spicy Tomato and Wine Sauce

4 tbsp extra virgin olive oil
12 cloves fresh garlic
2 pinches chili flakes
2 cup dry white wine
2 cup chicken broth
4 14.5-oz cans tomatoes
1 stick sweet cream butter, chilled, cut into 1” cubes
1/2 cup parmesan cheese, freshly grated
Salt to taste
Freshly ground black pepper to taste
4 lb gnocchi (potato dumplings), cooked according to package directions
Freshly chopped basil to taste

Saute olive oil, garlic and chili flakes in a pan on medium heat until garlic turns a light golden brown. Add white wine and chicken broth and simmer about 10 minutes. Reduce wine and broth by half, add tomatoes and continue to simmer for 30 minutes.

Puree half of the sauce in blender with butter and Parmesan cheese. Season to taste with salt and pepper. Remove sauce from blender and stir in with other half of sauce that was not pureed. Remove gnocchi from boiling water, drain and mix with sauce. Serve gnocchi topped with Parmesan cheese and basil.

Note - Add cream to sauce to add richness. Add vegetables of choice to sauce. Add sautéed chicken strips to sauce. Makes 8 servings

Olive Gardens Pasta Florentine

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.

Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve. Makes 4 servings

Note - Use a small amount of salt. The parmesan cheese naturally contains salt.

Olive Gardens Roasted Potatoes

4 lbs red bliss baby potatoes
12 tbsp extra virgin olive oil
16 garlic cloves, chopped
4 tbsp butter, melted
4 tbsp chopped fresh rosemary
Salt (as needed)
Pepper (as needed)

Pre-heat oven to 450º. Wash and dry potatoes. Cut into wedges and place in a large mixing bowl. Toss potatoes in oil, melted butter, garlic, rosemary, salt and pepper.

Transfer seasoned potatoes onto sheet tray. Roast for 25-30 minutes. Shake pan occasionally for even roasting. SERVE immediately. Makes 8 servings

Olive Gardens Chicken Marsala

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 tbsp oil
4 tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet.

Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate. Makes 4 servings

Olive Gardens Lentil Stew with Capers

2 lb bag Italian dried lentils
1/2 cup olive oil
2 small yellow onions, minced
2 medium carrots, minced
2 ribs celery, minced
2 cloves fresh garlic, chopped
2 sprigs rosemary, fresh
Pinch fresh thyme, chopped
8 cups chicken stock
Sea salt to taste
6 tbsp plus 1 cup chopped tomatoes
2 tbsp capers
8 tbsp extra virgin olive oil
4 tbsp chopped parsley
8 pinches of ground black pepper

Soak lentils for 2 hours in cool water. Drain. Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes).

Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!) Serve re-heated soup garnished with chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately. Makes 8 servings

Olive Gardens Italian Sausage Soup

2 lbs sweet Italian sausage, ground
2 cups white rice
2 cups chopped tomatoes in puree (2-10 ¾ oz can)
1 lb chopped frozen spinach (2-10 oz box), thawed and drained
12 cups beef broth
1/2 tsp black pepper, ground
Pecorino Romano cheese, for garnish

Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese. Makes 8 servings

Olive Gardens Caserecce Pasta & Red Sauce

2 lbs caserecce pasta (or your favorite small shaped pasta), cooked according to package directions
1/2 cup olive oil
4 tbsp garlic, chopped
2 cups onions, chopped
2 bay leaves
6 29-oz cans tomato sauce
2 12-oz can tomato paste
7 1/2 cups water
1 cups granulated sugar
4 tsp basil, dried
1 tsp oregano, dried
2 tsp salt
2 tsp black pepper, ground
Fresh Italian parsley, for garnish

Heat oil in a saucepot and add onions, garlic and bay leaf. Saute until golden brown, being careful not to burn. Add tomato sauce and paste, water and seasoning. Simmer for 1-1/2 hours.

Toss cooked, drained pasta into sauce. Transfer to large serving platter. Garnish with fresh parsley and serve immediately. Makes 8 servings

Olive Gardens Golden Cinnamon Orzo Calabrese

8 oz orzo pasta
2 1/2 cups water
1 12-oz can evaporated skim milk
1/2 cup golden raisins
1/4 cup chopped pecans, toasted
1/4 cup apple butter
3 tbsp sugar
1 tbsp cinnamon

Cook orzo according to package directions. Drain well and pour back into pot. Add can of evaporated skim milk. Bring to a boil and simmer for 10 minutes, or until most liquid is absorbed. Remove from heat.

Add raisins, pecans, apple butter. Combine sugar and cinnamon. Add to mixture to taste. Transfer to serving bowl. Top with remaining cinnamon & sugar as needed for garnish. Makes 4 servings

Olive Gardens Cream of Tomato and Basil Soup

8 tbsp butter
1 small red onion, diced
4 cups dry white wine
6 cups canned diced tomatoes
4 cups heavy cream
6 tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.

Puree soup in a food processor. Stir in 2 tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve. Makes 8 servings

Olive Gardens Angel Hair and Three Onion Soup

4 tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or ½ frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion (or other sweet onion), sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

Place oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.

ADD pasta and parsley and cook until pasta is just al dente. Ladle into soup bowls. Sprinkle with grated Romano cheese. Makes 8 servings

Olive Gardens White Bean Salad with Tomatoes and Crispy Pancetta

2 19-oz cans white kidney (cannellini) beans, rinsed well (or 38 oz dried beans soaked in water until tender)
1/4 cup + 2 Tbsp extra virgin olive oil
1/4 cup uncooked pancetta, sliced and chopped
1/2 cup yellow onion, 1/4" diced
2 tsp rosemary, finely chopped
3 tbsp red wine vinegar
1/4 cup tomatoes, diced
1/2 tsp salt
Pinch ground black pepper
3 Tbsp Parmesan cheese, grated
1 Tbsp fresh basil, chopped

Note: If using dry beans, allow to soak according to package directions. Then boil in salted water for about 10 minutes (add 1 tbsp salt to 1 gallon of water). Drain beans and cool in refrigerator.

Heat olive oil in a sauté pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and sauté until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.

Mix red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and ¼ cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool. Combine beans with pancetta mixture and serve at room temperature.

Note: Try freshly grated Parmesan cheese and a drizzle of olive oil on top. Makes 4 servings

Olive Gardens Green Beans with Tomato and Garlic

1 lb fresh green beans, cleaned with ends removed
2 tbsp olive oil
2 cloves garlic, finely chopped
1/2 cup tomatoes, seeds removed and finely diced
Salt and pepper to taste

Blanch green beans for 1 minute in a pot of salted boiling water. Drain and cool beans under cool running water. Heat olive oil in a sauté pan and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.

Add diced tomatoes to green bean mixture. Cook for 1 minute, or until green beans are tender but still green. Season with salt and pepper. Serve immediately. Makes 4 servings

Olive Gardens Asparagus with Lemon and Minced Onions

1 tbsp olive oil
1 bunch fresh asparagus
1 lemon, quartered
1/4 tsp salt
1 pinch black ground pepper
1 tbsp yellow onion, minced
1 lemon, sliced thinly

Cut 1” off of the bottom of the asparagus. Discard. Heat pan over medium heat. Add extra virgin olive oil. Cook for approximately 3 minutes or until asparagus starts to soften. Place the remaining ingredients in a saucepan, except lemons. Squeeze quartered lemons into saucepan and place lemon in as well.

Fill pan with enough water to cover the asparagus half way and cover. Cook at medium to high heat until the asparagus is bright green and tender. Place asparagus and onion on platter to serve. Garnish with sliced lemon. Makes 4 servings

Olive Gardens Roasted Potatoes with Red Onions

4 lbs small red potatoes
2 red onions, large – cut in 1” pieces
16 garlic cloves chopped
4 tbsp fresh rosemary, chopped
12 tbsp olive oil
4 tbsp butter, melted
2 tsp Kosher salt
1 tsp black pepper
Parsley, chopped
Fresh rosemary sprigs, as needed

Pre-heat oven to 350º. Wash potatoes and cut into quarters. Combine potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.

Arrange potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan. Bake in oven for 25-30 minutes, or until potatoes are fork tender. Garnish with chopped parsley and fresh rosemary sprigs. Serve immediately. Makes 8 servings

Olive Gardens Risotto Milanese

1/2 cup olive oil
1 cup yellow onion, finely chopped
3 cups Arborio rice
1 cup white wine
10 cups chicken or vegetable broth
1 tsp saffron threads
4 Tbsp butter
1 cup Parmesan cheese
Salt & pepper to taste

Heat oil, onions and saffron. Cook 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate. Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice.

Continue to add until all of the broth has been used. Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm. Makes 8 servings

Olive Gardens Creamy Polenta

3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste

Scald milk, water, salt, and rosemary in heavy bottom 2 quart saucepan. Turn heat to low, and with a wooden spoon slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.

Remove from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste. Garnish with rosemary leaves and Parmesan cheese. Serve immediately. Makes 4 servings

Olive Gardens Herbed Risotto

1/4 cup olive oil
1 cup yellow onion, finely chopped
3 cups Arborio rice
1 cup white wine
10 cups chicken or vegetable broth
4 tbsp butter
1 cup Parmesan cheese
Salt & pepper to taste
2 tbsp fresh chopped parsley ( 2 tsp dry)
2 tbsp fresh chopped oregano (2 tsp dry)
2 tbsp fresh chopped basil (2 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice.

Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm. Makes 8 servings