Kopy Kat Recipes - O

Olive Garden Pasta e Fagioli

2 teaspoons oil
2/3 pound ground beef
5 ounces onion, chopped
5 ounces carrots, slivered
5 ounces celery, diced
1 (16 ounce) can diced tomatoes
2/3 red kidney beans
2/3 cup white kidney beans
29 ounces beef stock
1 teaspoon oregano
3/4 teaspoon pepper
1 2/3 teaspoons fresh chopped parsley
1/8 teaspoon Tabasco sauce
16 ounces spaghetti sauce
Shell macaroni

Sauté beef in oil in a large pot until beef begins to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.

Drain and rinse beans and add to the pot. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Simmer until celery and carrots are tender, about 45 minutes. Makes 3 quarts.

Olive Garden Parmesan Chicken

1 cup plain bread crumbs
2 tablespoons all-purpose flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2-inch thick) pieces chicken breast strips (chicken tenders)
Vegetable oil (for frying )
2 cups dry bowtie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil Leaves
3/4 cup mild asiago cheese, finely grated

Prepare pasta according to package directions. Wash and drain chicken strips. Mix bread crumbs, flour, and parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs.

Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.

In a saucepan over medium heat melt butter, add olive oil. With a whisk stir in flour until mixture is blended. Quickly add garlic, whisk. Add wine and blend. Immediately add half-and-half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.

To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Olive Garden Oven-Roasted Potatoes

2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees. Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside. Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley and Romano cheese. Serves 4.

Olive Garden Neapolitan Ziti

1 1/2 pounds sweet/hot Italian link sausage
1 1/3 cups green bell pepper in 1 x 1/4-inch strips
2 tablespoons olive oil
3/4 pound ziti pasta, cooked
Grated Parmesan cheese
Parsley bouquets

Marinara Sauce
1 (28 ounce) can Italian-style or plum tomatoes with juice
10 3/4 ounces tomato purée
1 teaspoon minced garlic
4 tablespoons olive oil
1/2 cup chopped fresh basil (packed)
Salt, to taste
Freshly-ground black pepper, to taste

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2-inch slices. Sauté the bell peppers in olive oil over moderate heat only until their crispness is lost, but peppers are not soft.

In a heavy saucepan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sautéed pepper strips and cooked sausage and heat for 3 to 5 minutes.

Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan. Makes 4 servings.

Olive Garden Mostaccioli Quattro Formaggio

1 cup cooked mostaccioli per person
1/2 teaspoon salad oil per 1 cup pasta
1/2 cup heavy cream per person
Parsley
Parmesan, grated
1/2 cup Quattro Formaggio Mix per person

Quattro Formaggio Mix
2 ounces mozzarella, shredded, per person
1 ounce provolone, shredded, per person
1 ounce Parmesan, grated, per person
1 ounce Romano, grated, per person

Quattro Formaggio Mix: Blend 4 cheeses thoroughly and place in a covered container in fridge. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheeses; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce.

Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.

Olive Garden Minestrone

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese

Slowly sauté finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water.

Cook slowly until beans are almost done (check garbanzos — they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed.

Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

Olive Garden Marinated Peppers

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
3 garlic cloves, sliced
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Salt (as needed)
Pepper (as needed)
8 slices toasted bread
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Wash the peppers and roast them whole in a 450 degrees oven for 10 to 15 minutes or until the skin blisters and blackens. Immediately transfer to a holding pan and cover sealing with film. Let cool.

When cool, peel and core the peppers, eliminating all seeds. Season them with remaining ingredients, cut into strips, serve with toasted bread.

Olive Garden Lemon Cream Cake

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar

Filling
1 cup heavy whipping cream
2 1/2 cups lemon pie filling

Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.

Bake at 350 degrees for 60 minutes or until a wooden pick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon granulated sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Olive Garden Lasagna

Alfredo Sauce
1/2 pound sweet or salted butter
12 ounce heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
18 (1/2 ounce) slices mozzarella cheese

Ricotta Cheese Mix
1 pint ricotta cheese
2 ounces Romano, grated
3 ounces mozzarella, shredded
2 tablespoons green onions, sliced
2 teaspoons fresh parsley, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo Sauce, cooled

Vegetable Mix
4 cups broccoli florets
2 cups carrots; sliced 1/4-inch, chopped
4 cups mushrooms, sliced 1/4-inch
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna strips

Lay out enough dry lasagna strips in a 9 x 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

Ricotta Cheese Mix: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature.

Vegetables: Combine all veggies and mix well.

Assembly: Coat the bottom and sides of a 9 x 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cups of the Ricotta mix evenly over the strips. Top with 8 cups of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.

Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish.

Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375 degree oven for about an hour or until the internal temp is 165 degrees. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving.

Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

Olive Garden Heart Healthy Chicken and Pasta

8 ounces fresh pasta shells or 6 ounces dry pasta shells
1 1/4 pounds fresh spinach
1 pound chicken breast; boned, skinned and grilled, cut in 1-inch dice
4 medium cloves garlic, chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt and pepper
1/2 cup Parmesan, grated

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta.

Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper.

Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan.

Olive Garden Gnocchi with Spicy Tomato and Wine Sauce

1 pound gnocchi (potato dumplings)
2 tablespoons extra virgin olive oil
6 cloves fresh garlic
1/2 teaspoon chili flakes
1 cup dry white drinking wine
1 cup chicken broth
2 (14 1/2 ounce) cans tomatoes
1/4 cup (1/2 stick) sweet cream butter, cut into 1 inch cubes, chilled
1/2 cup freshly grated parmesan cheese
Freshly chopped basil, to taste
Salt, to taste
Freshly crushed black pepper, to taste

Sauce Preparation: Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown. To this mixture, add the white wine and chicken broth.

Simmer about 10 minutes. Reduce the wine and broth by half, add the tomatoes, and continue to simmer for 30 minutes. Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Pasta Preparation: Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees. Remove pasta from boiling water and lightly mix with sauce.

Olive Garden Gazpacho Italiano

Soup Base
28 ounces canned Italian plum tomatoes
1 garlic clove, minced
1/2 cup very finely-chopped mixed herbs
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup diced white or red onion
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)

Pasta and Vegetables
1/2 cup finely chopped green bell pepper
1/2 cup peeled, finely chopped cucumber
1 cup tomato, cut in 1/4-inch dice
1/2 cup ditalini or tubetti, cooked, rinsed and drained

Garnish
Croutons
Freshly-grated Parmesan cheese
Chopped fresh parsley

This soup should be served cold at 35 to 45 degrees. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

Soup Base: Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marryflavors. Prepare the vegetables and chill along with the pasta.

To serve: Soup bowls should be very cold. Stir the base well and ladle 6 ounces of soup per bowl. Add a good tablespoon of blended vegetables and 2 tablespoons of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley. Makes 6 servings.

Olive Garden Gameroni all'Aglio

2 tablespoons olive oil
1 medium onion
1/2 cup white wine
1 1/2 pounds medium fresh shrimp, shelled
3 garlic cloves (crushed)
3 tablespoons finely chopped parsley
1/3 cup crushed red peppers
4 ounces butter
10 ounces angel hair pasta
Salt (as needed)
Pepper (as needed)

Heat the oil in a sauté pan, add onion, sauté 2 minutes. Add garlic, sauté 1 minute. Add shrimp, cook 1 to 2 minutes. Add butter, wine, red pepper (to your taste), salt, pepper. Cook pasta in rapidly boiling salted water, drain. Place on plate, serve shrimp over it.

Olive Garden Italian Sausage Soup

1 lb sweet italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree
1/2 lb chopped frozen spinach
6 cups beef broth
1/4 teaspoon black pepper, ground
Peccorino Romano cheese, for garnish

Cook ground sausage meat 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 the chopped spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese. Makes 4 servin

Olive Garden Five-Cheese Lasagna

Cream Sauce
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk

Melt butter with medium heat in heavy, 1-quart saucepan. Add flour and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.

Cheese Filling
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper

Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.

Other
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated

Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch lightly oiled baking dish, overlapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.

Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350 degrees and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)

Olive Garden Fettuccine Assortito

1 cup julienned green bell pepper
1 cup julienned red bell pepper
1 3/4 cups small-cut broccoli florets
1 cup zucchini, cut in 1/4-inch thick slices
1 cup yellow squash, cut in 1/4-inch thick slices
1 cup matchstick-cut carrots
1 3/4 cups julienned ham
1 pound fettuccine, cooked al dente
3 cups Fontina Cheese Sauce (see below)
3 tablespoons butter or margarine
3 tablespoons olive oil

Fontina Cheese Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese, shredded
Salt, to taste
Freshly-ground black pepper, to taste

For the Sauce; in a heavy non-aluminum pot, melt butter, add all-purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Add the milk and bring just barely to the boiling point. Turn off the heat and add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.

For the Pasta and Vegetables; add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.

Drain the pasta and blend with the vegetable-ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table. Makes 4 servings.

Olive Garden Eggplant Parmigiana

1 eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 ounce) jar Prego meat-flavored sauce
1/4 cup grape jelly
1 (14 ounce) can sliced-style stewed tomatoes
4 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.

For the Sauce: Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted.

Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degrees F oven just to melt cheese, and serve promptly. Makes 4 servings.

Olive Garden 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 purée
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

Sauce: Cut 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 20 minutes, stirring frequently.

Olive Garden con Zucchini

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

Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté about 3 minutes per side just until tender.

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 Chocolate Ricotta Pie

Crust
1 1/4 cups graham cracker crumbs
2 1/2 ounces melted butter
2 tablespoons granulated sugar

Filling
1 pound ricotta
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cups heavy cream

Crust: Mix all ingredients together well; shape inside 9-inch pie plate. Reserve and cool.

Filling: Combine ricotta, sugar, and extract in a bowl and set aside.

Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender - do not grind too fine. Fold ingredients together and chill.

Whip heavy cream until stiff and fold into the ricotta and chocolate mix half at a time. Spoon into the chilled crust and let sit overnight before serving. Makes 8 servings

Olive Garden Chocolate Lasagna Filling

Crema Pasticciera (Pastry Cream)
2 cups milk
6 large egg yolks
3/4 cup granulated sugar
1 teaspoon vanilla extract (or Frangelico)
1/2 cup all-purpose flour
1 tablespoon unsalted butter

Scald the milk in a small saucepan and bring it almost to the boiling point, then set aside. In a saucepan, combine the egg yolks, sugar and vanilla extract and vigorously whisk until the eggs stiffen enough to form small peaks. Gradually sift and whisk the flour into the egg yolks until well combined.

Add the warm milk to the flour-egg mixture, then place the saucepan over low heat and continue whisking until it becomes a smooth cream. Cook for a few minutes, gently stirring the cream until it begins to bubble and is evenly thickened. Be careful not to burn the cream.

Remove from the heat and whisk in the butter. Transfer the cream to a bowl, cover with plastic wrap and let it cool to room temperature. The pastry cream can be used immediately after it cools, or refrigerated until needed. The pastry cream can be used as filling between cake layers.

Olive Garden Chocolate Lasagna

Cake
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract

Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor

Cake: Heat oven to 350 degrees. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla extract. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan.

Bake 40 to 50 minutes or until wooden pick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.

To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly)

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips. The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. (I wrapped the sides lightly with foil to keep the cake from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down so that you can see some of the syrup design. Serve.

Olive Garden Chocolate Chip Cookie Dough Cheesecake

2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
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 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips

Toppings
1 pint heavy whipping cream, whipped
Chocolate chips
Chopped walnuts

Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla extract and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.

Cut cookie dough into golf ball-size chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve.

To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Olive Garden Chicken Spiedies

Marinade
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
10 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts, boned, skinned, cut into 1-inch squares

Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of wax paper until an even thickness of 3/16 inch overall.

Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

Appetizer Sauce
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice

Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.

Vegetables
3 large red bell peppers, cut 1/2 x 1 inch 72 strips
2 large green bell peppers, cut 1/2 x 1-inch 48 strips
1 large yellow onion, cut 1/2 x 1-inch
24 (8-inch) bamboo skewers, soaked in water in the refrigerator overnight

Assemble Spiedies in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer.

Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times.

Adjust the timing according to your equipment's heat output. Serve immediately, 4 per guest, with dipping sauce, about 1/4 cup per serving.

Olive Garden White Bean Salad

2 19 oz. cans white navy beans
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon basil fresh chopped
1/4 cup uncooked pancetta, sliced and chopped
1/4 cup diced tomatoes
1/2 cup uncooked yellow onion 1/4" diced
1/2 teaspoon salt
Pinch ground black pepper
2 teaspoons chopped rosemary
3 tablespoons grated parmesan

If using dry beans, soak beans overnight or until tender. Then, boil in salted water for about 10 minutes (1 tablespoon salt to 1 gallon of water). Drain and cool in refrigerator. Heat olive oil in a saute pan. Add Pancetta and slowly cook over medium heat until crispy. Add onion and saute.

Add rosemary for one to two minutes, remove from heat. Mix red wine vinegar, tomatoes, salt, pepper, and grated Parmesan in a bowl. Mix the hot Pancetta and onion into the bowl and cool. Combine beans with Pancetta mixture and serve at room temperature. Serve at room temperature.

Note: Freshly grated parmesan cheese would be delicious on top.