Olive Garden Breadsticks
1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub 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-sized pieces
(about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.
Let rise in warm place until doubled - about 1-1/2 hours. Then
holding Pam about 8" from sticks, lightly spray top of each and
then dust with garlic powder and oregano. Bake at 375~ about 20 to
25 minutes or until golden brown. Cool in pan on rack to serve
within a day or two.
Olive Garden Breadsticks are just brown and serve soft breadsticks.
Brown in the oven and spread liquid margarine over them, then
sprinkle with garlic salt.
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Olive Garden Chicken Formaggio Pizza
4 ounces Chicken breast; bone -- skin
1 tablespoon Olive oil
2 tablespoons Onions -- dice
1 cup Tomatoes; drain -- dice
1 teaspoon Garlic -- chop
1/8 teaspoon Salt
1/2 teaspoon Dried basil
1/2 cup Fontinella cheese -- shred
1/2 cup Mozzarella cheese -- shred
1/2 cup Mushrooms -- slice
1 tablespoon Parmesan cheese -- shred
1 12" pre-baked pizza crust
Preheat oven to 450~F. Saute or bake chicken breast. Cool.
Cut into 1/4" wide strips. Spray or grease a 12" pizza pan.
Saute 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 mushooms
and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8
minutes, or until cheese is melted and crust is piping hot.
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Olive Garden Tiramisu Dessert
1 sponge cake (10-12") - about 3" tall
3 oz strong black coffee
3 oz brandy or rum
1½ lbs mascarpone - room temp
1½ cups superfine/powdered sugar
unsweetened cocoa powder
Cut across middle of sponge cake forming two layers,
each about 1½" 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.
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Olive Garden® Pasta e Fagioli
It's amazing how many lousy clones for this delicious
chili-like soup from Olive Garden are floating around on the Web.
Some are shared on message boards, others are displayed on sites
in a collection of "actual restaurant recipes" (yeah, right!).
But they all leave out obvious ingredients you can see, like the
carrots, ground beef, or two kinds of beans. Others don't get
the pasta right -- it's obviously ditali pasta (short little tubes).
Then there's the recipe that really squeezed the seeds from my
gourd -- one that's floating around in MasterCook format that
lists "Top Secret Recipes" as the source. But, wait a minute!
I've never before created a clone for this dish -- not here on
the site, and not in any book. So, after logging some time over
a chopping block, an open flame, and a couple tasty glasses of
Merlot, out popped this puppy. And this is the one, kitchen cloners!
If you want the taste of Pasta e Fagioli at home, this is the
only recipe that will fool in a side-by-side taste test. Accept
no other imitation imitation!
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.
Serves 8.
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ORANGE JULIUS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
1 c Orange juice
1 x Sugar to taste
1 x Egg is optional
Mix infredients in a blender & blend until frothy or looks good to you
and wala.....
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OREO COOKIES
Categories: Cookies, Chocolate
Yield: 6 servings
--------------------------COOKIE--------------------------
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder
--------------------------FILLING--------------------------
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup
Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.
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The Outback Bloomin' Onion
1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.
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Outback Steakhouse® Bleu Cheese Dressing
If you've had the Kookaburra Wings from Outback, then
you've tasted the chain's thick and creamy bleu cheese dressing
served up on the side. Use this stuff when you need an excellent
dipping sauce for your next batch of wings, or just pour it over
a salad and dive in.
1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.
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Outback Steakhouse® Caesar Salad Dressing
Ask and you shall receive. To answer many requests,
I've whipped up this killer clone for the mouth-watering
caesar salad dressing from America's favorite steakhouse
chain. You can't buy it in the stores, but now you can make
it from scratch in mere minutes. Best of all, this dressing
keeps for weeks and weeks in the fridge in a covered container
(if it's even around that long).
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine
1. Combine all ingredients in a medium bowl. Use an electric
mixer to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can
develop.
Makes approximately 2 cups.
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Outback Steakhouse® Cinnamon Oblivion
Roll a scoop of creamy vanilla ice cream in home-made candied
pecans. Surround the ice cream with warm cinnamon apples and
drizzle caramel over the top. Sprinkle fresh cinnamon-butter
croutons on the dessert and you've got an irresistible clone
of one of Outback's most popular menu items. For the croutons,
it's best to use the Bushman Bread clone from right here on the
site. But if you're not up for bread making, choose another sweet
bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.
Candied Pecans
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans
Cinnamon Croutons
2 cups cubed Bushman Bread (from clone here --
or you can use another sweet bread such as
Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Cinnamon Apples
1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla ice cream
1/2 cup caramel topping (Smucker's is good)
1 1/2 cups whipped cream
4 fresh strawberries
1. For candied pecans, combine 1/2 cup granulated sugar, 2
tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
in a small saucepan over medium heat. Heat until mixture boils
and all sugar granules are dissolved.
2. Add chopped pecans to mixture and stir for 1 to 2 minutes over
heat. Be sure that all pecans are well-coated.
3. Pour mixture onto a large plate and continue to stir until mixture
hardens and begins to break up. You should be able to separate all
of the nuts.
4. For the croutons, preheat the oven to 300 degrees. Pour the slice
bread cubes onto an ungreased cookie sheet and bake for 15 to 20
minutes or until the bread has turned light brown. Stir halfway
through cooking time.
5. Melt the butter in a skillet over medium heat. Pour baked croutons
into the pan and sauté until the bread is well-coated with butter.
Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in
a small bowl. Sprinkle this mixture over the croutons while stirring
so that the croutons are well-coated with cinnamon/sugar. Remove
croutons from the heat and pour them onto a plate to cool.
6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon
and 1 tablespoon of brown sugar in a large bowl. You want to be sure
you don't stir hard enough to break up the apples. Microwave the
apple for 1 to 2 minutes or until hot.
7. To assemble the dessert for serving, first roll four cup-size
scoops of ice cream in the pecan pieces. You can do this step ahead
of time if you like, keeping the pecan-covered scoops in your
freezer.
8. Place an ice cream scoop onto a small plate, then pour about
a tablespoon of caramel over the ice cream. Dribble another
tablespoon around the base of the ice cream onto the plate.
9. Spread the hot apples around the base of the ice cream being
sure to divide them evenly amongst the four servings.
10. Divide the croutons into four portions and sprinkle them on
the apples around the base of the ice cream scoop on each plate.
11. Spread a generous portion of whipped cream onto the top of
each scoop of ice cream.
12. Top off each dish with a fresh strawberry.
Makes 4 servings.
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Outback Steakhouse® Coral Reef 'Rita
This Outback margarita selection will handily quench,
soothe and ring the bell in your clock tower -- just what
the doctor ordered for a hot summer evening fiesta. A mildly
fruity on-the-rocks margarita is powerful ammunition in any
home bartender's arsenal of party cocktails. I like tequila.
Tequila is my friend. But get to the bottom of too many of
these tasty pink drinks and you'll feel like a used pinata
in the morning.
1 1/4 ounces Margaritaville gold tequila (1 shot)
3/4 ounce triple sec
3 ounces (approx. 1/3 cup) cup sweet and sour mix
3 ounces (approx. 1/3 cup) cranberry juice
3/4 ounce Grand Marnier
wedge of lime
Optional
margarita salt (for rim of glass)
1. If you want salt on the rim of your glass, moisten the rim
of a 16-ounce mug (or glass) and dip it in margarita salt.
2. To make the drink, fill the glass with ice.
3. Add the tequila, triple sec, then some sweet and sour mix
and cranberry juice (in equal amounts -- about 1/3 cup each
should do it) to within a half-inch of the top of the glass. Stir.
4. Splash a half shot of Grand Marnier over the top of the drink.
5. Add a wedge of lime and serve with a straw.
Makes 1 serving.
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Outback Steakhouse® Honey Wheat Bushman Bread®
Along with an entree at this popular steakhouse chain, comes
a freshly baked loaf of this dark, sweet bread, served on it's
own cutting board with soft whipped butter. One distinctive
feature of the bread is its color. How does the bread get so
dark? While you may notice the recipe includes instant coffee
and cocoa, these ingredients will not give it it's deep dark
chocolate brown color - not even close. Usually breads that
are this dark -- such as pumpernickel or dark bran muffins --
contain caramel color, an ingredient often used in the industry
to darken foods. Since your local supermarket will not likely
have this mostly commercial product, we will make the caramel
color from a mixture of three food colorings -- red, yellow and
blue. Just be sure to get the food coloring in the little droppers
so that you can count the drops as you measure. That's very
important to getting the color just right. You may also opt
to keep the color out. The bread will certainly taste the same,
but will look nothing like the real deal. I suggest using a
bread machine for the mixing and kneading, if you have one.
Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on "knead" and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan
and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa,
sugar, coffee and salt in large bowl. Make a depression or "well"
in the middle of the dry mixture. Pour the warm water into this
"well," then add the butter, honey and yeast. Combine the food
coloring drops with 1/4 cup of water and add that to the "well.
" Slowly mix the ingredients with a spoon, drawing the dry
ingredients into the wet. When you can handle the dough, begin to
combine it by hand, kneading the dough thoroughly for at least ten
minutes, until it is very smooth and has a consistent color. Set
the dough into a covered bowl in a warm place for an hour, to allow
it to rise.
3. When the dough has risen to about double in size, punch it down
and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide.
Sprinkle the entire surface of the loaves with cornmeal and place
them on a cookie sheet, or two. Cover the cookie sheet(s) with
plastic wrap and let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it
for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife
and butter on the side. If you want whipped butter, like you get
at the restaurant, just use an electric mixer on high speed to
whip some butter until it's fluffy.
Makes 8 small loaves.
Tidbits
It is normal for this dough to be a bit tacky and to seem somewhat
thin. Just be sure to add plenty of flour to your hands and work
surface when working with the dough to prevent sticking.
If you are able to find caramel color, you can use that rather than
the food coloring formula described in the recipe. Just measure 1
tablespoon of caramel color into the dough mixture where the recipe
uses food coloring and water.
*******************************************************************************
Outback Steakhouse® Ranch Salad Dressing
This always-popular growing restaurant chain makes a tasty
version of creamy ranch dressing for its house and Queensland
salads. To get the same unique flavor and creaminess of the
original at home, mates, you'll need just one teaspoon of Hidden
Valley ranch salad dressing mix swimming in there with the mayo
and buttermilk and other spices. Since there's three teaspoons
of dressing mix per packet, you'll be able to stretch one envelope
three times as far, by crackey!
1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder =
1. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before
serving.
Makes 1 1/2 cups
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Outback Steakhouse® Sydney's Sinful Sundae
Here's an easy-to-make, yet delectable dessert served at the
popular Outback Steakhouse chain. This scrumptious sundae is
the first dessert in the list on their menu, which describes it
as: "Vanilla ice cream rolled in toasted coconut, covered in
chocolate sauce and topped with whipped cream." Resting on the
very top is a fresh, ripe strawberry. The secret to this recipe
is to well-coat your large scoop of ice cream with that incredible,
crunchy, toasted coconut. And there's nothing like the sweet smell
of freshly toasted coconut that will soon be wafting through your
entire house, room by room. This is a good one to make when you
want a quick dessert that totally satisfies.
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large
oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a
light, golden brown. You may have to stir or shake the coconut in
the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it
is well coated. Press down on the ice cream to help the coconut
stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream. Try to
completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each
serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
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Outback Steakhouse® The Wallaby Darned
The menu describes the steakhouse chain's popular fruity drink
as a: "Down under frozen wonder with peaches, DeKuyper Peachtree
Schnapps, champagne, Smirnoff Vodka and secret mixers." While you
don't need to use the same brand-name booze as the chain does,
you will need to find a can of Kern's peach nectar to re-create
the same secret mixer magic.
1 cup frozen sliced peaches
2 ounces champagne
1 ounce peach schnapps
1 ounce vodka
4 ounces (1/2 cup) Kern's peach nectar
2 or 3 ice cubes
1. Combine all of the ingredients in a blender. Blend on high
speed for approximately 30 seconds or until ice is completely
crushed and the drink is smooth.
2. Pour into a 12-ounce glass and serve with a straw.
Makes 1 drink.
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