OLIVE GARDEN ALFREDO FETTUCINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copykatts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring
constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source:
Gloria Pitzer's Secret Recipes





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* Exported from MasterCook *

Olive Garden Capellini Pomodoro

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copykatts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 cloves Garlic -- minced
2 pounds Plum tomatoes; seed -- diced
1 ounce Fresh basil leaves -- minced
1/3 cup Ex-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 it turns white. Add tomatoes and
pepper and 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 and pass
remaining Parmesan.
Source: The Olive Garden.



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* Exported from MasterCook *

Olive Garden Capellini Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copykatts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/4 pound Butter
1 1/2 cups Onion -- chopped
3/4 cup Carrots -- julienned
12 ounces Broccoli florets -- 1" pcs
8 ounces Mushrooms -- sliced
1 1/4 cups Yellow squash; sliced thin and halved
1 teaspoon Garlic -- minced
1 1/2 cups Water
1 tablespoon Beef bouillon granules
1/4 cup Oil-pk sun-dried tomatoes -- minced
1 1/4 cups Crushed tomatoes in puree
1 tablespoon Fresh parsley -- chopped fine
1/4 teaspoon Oregano
1/4 teaspoon Rosemary -- ground
1/8 teaspoon Crushed red pepper flakes
1 pound Fresh angel hair pasta -- cooked
1/2 cup Parmesan cheese

Melt butter in a Dutch oven over medium heat. Saute onions, carrots and
broccoli for 5 minutes. Add mushrooms, squash and garlic and squat for 2
minutes longer. Add remaining ingredients, stir well and bring to a
simmer.
Cook for 8 to 10 miniutes or until veggies are tender and flavors are
well-blended. Serve over cooked pasta. Sprinkle Parmesan over the top and
serve. Source: The Olive Garden.



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* Exported from MasterCook *

Olive Garden Chicken

Recipe By :
Serving Size : 1 Preparati...

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