Kopy Kat Recipes - O

Olive Garden Chicken Marsala

4 boneless skinless chicken breast halves, pounded 1/4-inch thick
1/4 cup Wondra flour
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.

Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Makes 4 servings.

Olive Garden Chicken Formaggio Pizza

4 ounces boneless, skinless chicken breast
1 tablespoon olive oil
2 tablespoons onions, diced
1 cup tomatoes; drained and diced
1 teaspoon garlic, chopped
1/8 teaspoon salt
1/2 teaspoon dried basil
1/2 cup fontinella cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup mushrooms, sliced
1 tablespoon Parmesan cheese, shredded
1 (12-inch) prebaked pizza crust

Preheat oven to 450 degrees. Sauté or bake chicken breast. Cool. Cut into 1/4-inch wide strips. Spray or grease a 12-inch pizza pan. Sauté onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil.

Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese. Bake at 450 degrees for 8 minutes, or until cheese is melted and crust is piping hot.

Olive Garden-Style Ranch Salad Dressing

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 or 1 clove garlic (minced)
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Salad mix

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar

Olive Garden Zuppa Toscana

1 pound Italian sausage
2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits
2 cloves garlic, minced
2 cups kale or Swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Cook sausage in a 300 degree oven. Bake approximately 1/2 hour; drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Olive Garden Tortellini do Forni

1 1/4 pounds cheese tortellini, cooked
Chopped fresh parsley
Freshly-grated Parmesan cheese

Tomato Basil Cream Sauce
1/4 cup olive oil
2 large garlic cloves, minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube, mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.

When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese. Makes 4 servings.

Olive Garden Tomato-Basil Crostini

2 (6-inch diameter) Boboli bread shells
2 tablespoons freshly-grated Parmesan cheese

Tomato-Basil Topping
1 1/2 cups seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Garlic Oil
1 garlic clove, cut into thin slices
2 tablespoons extra-virgin olive oil

For Tomato-Basil Topping: Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse.

Preheat oven to 400 degrees. Line a sheet pan or cookie sheet with foil. Dribble garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2-inch squares.

Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately. Makes 6 servings.

Olive Garden Tomato and Mozzarella Caprese

1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 sprinkle dry oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar. Place one basil leaf on top of each tomato slice.

Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil. Serves 4.

Olive Garden Tiramisu Dessert

1 sponge cake (10- to 12-inch diameter, about 3 inches tall)
3 ounces strong black coffee or instant espresso
3 ounces brandy or rum
1 1/2 pounds cream cheese or mascarpone, room temperature
1 1/2 cups superfine or powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.

Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

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 for at least 2 hours before cutting and serving. Makes 6 servings.

Olive Garden Bolognese Sauce

2 tablespoons olive oil
1 ea onion, carrot, celery stick finely chopped
2 cloves finely chopped garlic
8 oz ground beef
6 oz skinned italian sausage
1 cup red wine
18 oz chopped tomatoes crushed (ground)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
Salt (as needed)
Pepper (as needed)

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.

Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Toss and serve over fresh, hot pasta.

Olive Garden Chicken con Zucchini

Sauce
1/3 cup olive oil
1 cup onion, chopped
1 pound fresh mushrooms, divided
1 1/2 teaspoons garlic, minced
3 cups tomatoes, crushed
16 ounces canned tomatoes, diced and drained
1 1/2 cups tomato puree
1 cup black olives, sliced and drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt

Zucchini
4 large zucchini, sliced lengthwise 1/4-inch thick
2 tablespoon olive oil
Dried basil
Dried oregano
Salt and black pepper
1 pound rigatoni, cooked
Parmesan cheese, grated

Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.

Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer. Remove to heated platter and cover to keep warm while sautéing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

Olive Garden Orecchiette with Red Pepper Pesto

1 lb Orecchiette (reserve 1/2 cup cooking liquid)
12 oz canned roasted red peppers, drained
4 oz walnut pieces (toasted at 350 degrees for 12 minutes)
2 oz grated parmesan cheese
1 cup fresh basil leaves, washed and dried
1/2 cup(s) italian parsley leaves, washed and dried
2 cloves peeled garlic
4 oz olive oil

Combine red peppers, 4 oz. toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. Slowly add olive oil and process until mixture forms a coarsely chopped paste.

Cook Orecchiette in a large pot of boiling salted water until al dente. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot.

Stir in pesto sauce, butter (if using) and reserve cooking liquid. Cook just until sauce is heated through. Transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil. Makes 4 servings

Olive Garden Cappellini Pomodoro

2 cloves garlic, minced
2 pounds plum tomatoes, seeded and 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 garlic turns white. Add tomatoes and pepper. 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 with the remaining Parmesan.

Olive Garden Capellini Primavera

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8 x 1/8 x 1 1/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in purée
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Olive Garden Cannelloni al Forno

Filling
1 cup diced red onion
1/2 cup diced celery
1/3 cup diced carrot
2 tablespoons olive oil
2 cloves garlic
1 pound ground veal
1 pound ground mild Italian style sausage
1 pound ground chicken
1/2 cup white wine
1 1/4 cups beef broth
1 teaspoon Italian seasoning
1 bay leaf
Salt to taste
Ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese
Fresh Pasta (highly recommended but could use dried cannelloni tubes)
2 eggs, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

Sauces
1 (16 ounce) jar high quality marinara sauce

1/2 pound Fontina cheese, grated
1/2 cup heavy cream
5 tablespoons butter
1/4 cup Parmesan cheese, grated

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink.

Drain excess liquid and grease thoroughly. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.

In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.

In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.

Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.

Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.

Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.

Bake at 400 degrees for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden. Makes 6 servings

Olive Garden Bruschetta al Pomodoro

4 medium tomatoes
6 to 8 fresh basil leaves, chopped
8 slices crusty bread
2 to 3 cloves garlic
6 tablespoons extra virgin olive oil
Salt (as needed)
Pepper (as needed)

Chop tomatoes, season with salt, pepper, chopped basil and oil. Grill bread, brush with garlic and top with tomatoes.

Olive Garden Brownie Banana Funtastico

Brownies
1 package brownie mix
Bananas, as needed
Chocolate topping
Pineapple topping
Maraschino cherries
Chopped walnuts
Whipped cream

Banana Mousse
1 envelope whipped topping mix
1/2 cup milk
1 package banana instant pudding mix (can use chocolate or strawberry)
1 cup milk

Prepare the brownie mix according to package directions. Beat whipped topping mix and 1/2 cup milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do not wash mixer bowl. Add pudding mix and 1 cup milk to bowl. Mix on low speed for 2 minutes.

Fold whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits.

Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie. Top with whipped cream, chocolate topping, nuts and a cherry.

Olive Garden Breadsticks

1 loaf frozen bread dough, thawed, and at room temperature
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a fine powder between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.

Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Makes 8 to 10 bread sticks.

Olive Garden Angel Hair and Three Onion Soup

1/2 lb baby (pearl) onions
1 medium red onion sliced thin
1 medium vidalia onion (or other sweet onion) sliced thin
4 tablespoons olive oil
6 cups chicken stock
Salt
1/4 teaspoon red pepper flakes
1/2 lb angel hair, broken in 2 inch pieces
1/4 cup chopped italian parsley
4 teaspoons grated romano cheese

Place onion and oil 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 hot pepper flakes and simmer for about 1 hour.

Add pasta and parsley and cook until pasta is just al dente. Sprinkle with grated Romano cheese. Makes 4 servings

Olive Garden Black Tie Mousse Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup black coffee
1 cup milk
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 teaspoons vanilla extract
1/4 cup butter
1/8 teaspoon salt
3 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Preheat oven to 350 degrees. Sift first 6 ingredients together in large bowl. Add eggs, coffee, milk, vegetable oil and the 2 teaspoons vanilla extract; blend until smooth. Pour thin batter into a greased 13 x 9-inch baking pan. Bake for 35 minutes.

Meanwhile, cream butter until soft and sir in confectioners' sugar, the 1/8 teaspoon salt, the 3 tablespoons milk, and the 1 teaspoon vanilla extract. Beat until smooth and creamy adding more milk, if necessary. Spread over warm cake.

Olive Garden Berries and Zabaione

8 extra large egg yolks
1/4 cup granulated sugar
1/4 cup amaretto or Frangelico liqueur
1 cup whipping cream
4 scoops orange sorbet or sherbet
2 cups fresh strawberries cut in half lengthwise
1 cup fresh blueberries
Instant-read thermometer
4 red wine glasses

Whip egg yolks in the top of a double boiler (upper pan should not touch hot water). Stir in sugar and liqueur, at about 165 degrees. Cool until below 40 degrees; fold in whipped cream and mix well; set completed zabaione aside.

Place one scoop of orange sorbet or sherbet inside each wine glass. Add 1/2 cup of fresh strawberries and 1/4 cup of fresh blueberries to each wine glass; top with zabaione. Serves 4.

Outback Steakhouse`s Sweet Potato

1 large sweet potato
2 tablespoons shortening
2 tablespoons kosher salt
3 tablespoons softened butter
3 tablespoons honey
1 teaspoon cinnamon
Directions:

Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potatoes at 350 degrees for 45 to 60 minutes (until soft). Split the potato.

Whip together butter and honey and put inside. Sprinkle with cinnamon and serve. Makes 1 serving

Outback Steakhouse`s Coral Reef Rita

1 shot good quality tequila
1 shot triple sec
1/4 cup sweet and sour mix
1/4 cup cranberry juice
1/2 shot Grand Marnier
1 wedge of lime
Lime juice, in a shallow dish
Margarita salt, in a shallow dish

Place lime juice in a shallow dish. Invert a glass and dip the rim in the lime juice. Immediately dip in the margarita salt to coat the rim.

Place enough crushed ice in the glass to fill it half way. Stir in the, tequila, triple sec, sweet and sour mix, cranberry juice, and Grand Marnier. Serve with a wedge of lime on the rim.
Makes 1 serving

Outback Steak House Walkabout Soup

8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/4 cups shredded cheddar cheese
1/4 cup shredded monterey jack cheese

Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve. Cut the onion into thin slices, then quarter the slices and add to the broth. Add salt and pepper. Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring.

Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering.

Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes. Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top. Makes 4 servings

Outback Steakhouse Tangy Tomato Dressing

2/3 cup ketchup
1/3 cup water
1/4 cup white sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/8 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1 pinch thyme
1 dash salt

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate it until well chilled. Makes 1 cup

Outback Steakhouse Style Dipping Sauce

1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper

Combine and mix well. Makes 10 servings