Olive Garden Spinach Artichoke Dip
1 (8 oz) package cream cheese, room temperature
¼ cup mayonnaise
½ cup shredded parmesan cheese
1 garlic clove, crushed
½ tsp dried basil
½ tsp garlic salt
Salt & Pepper to taste
1 (14 oz) can artichoke hearts drained & chopped
½ cup frozen spinach
¼ cup shredded mozzarella cheese
Preheat oven to 350 degrees. Spray a 9” pie pan with nonstick cooking spray and set aside. In a large bowl, mix together cream cheese, mayonnaise, parmesan cheese, garlic, basil, garlic salt, and salt and pepper. Fold in the artichoke hearts and spinach and mix until completely blended. Pour dip into prepared pie pan and top with mozzarella cheese. Bake 25 minutes or until the top turns golden brown. Serve with thin sliced bread, crackers or chips.
Outback Steakhouse Coconut Shrimp
1 (16 oz) bag, large frozen cooked shrimp.
½ cup all−purpose flour.
½ cup cornstarch.
½ tablespoon salt.
½ tablespoon white pepper.
2 tablespoons vegetable oil.
1 cup ice water.
3 cups sweetened shredded coconut.
Preheat the oven to 400 degrees. Rinse off the shrimp and pat dry; set aside. In a medium mixing bowl, combine flour, cornstarch, salt and white pepper. Add water and 2 tablespoons vegetable oil; whisk together until well blended; set aside.
Heat 2-3 inches oil in a large pot until oil reaches 325 degrees. Place coconut on a small cookie sheet or pan. Dip each shrimp in the batter and then roll in the shredded coconut. Fry shrimp in hot oil just until they start to turn golden brown. Place fried shrimp on a large cookie sheet and bake in hot oven for 5 minutes to finish cooking. Serve with marmalade dipping sauce or sweet thai chili sauce.
Marmalade Dipping Sauce
1 cup orange marmalade
1/8 cup Dijon mustard
1/3 cup honey
1 tsp hot sauce
Combine orange marmalade, Dijon mustard, honey and hot sauce. Mix together well.
Applebee’s Mozzarella Sticks
12 sticks mozzarella string cheese
¼ cup Italian breadcrumbs
¼ cup panko breadcrumbs
1 tsp dried parsley
1 tsp dried basil
1/8 tsp dried oregano
1/8 tsp garlic powder
¼ cup all-purpose flour
1 large egg
Marinara sauce or ranch sauce for dipping
Cut string cheese sticks in half and freeze until hard, about 30 minutes. Meanwhile, in a small bowl, combine Italian breadcrumbs, panko breadcrumbs, dried parsley, dried basil, dried oregano, and garlic powder; set aside. In a separate bowl, add the four; set aside. In a third bowl, add egg and whisk well. Spray a large baking sheet with non-stick cooking spray. Dip frozen cheese sticks into flour and shake off any excess. Next, dip the stick into the egg and then coat with the breadcrumb mixture, coating completely. Place sticks on a prepared baking sheet. When all of the sticks are coated, freeze againon the sheet for at least 15 minutes or until ready to bake. When ready, preheat oven to 400 degrees. Bake 4-5 minutes, turn sticks over and bake an additional 4-5 minutes, or until sticks are golden brown and soft. Serve warm with marinara or ranch dressing.
A&W Root Beer
¾ cup sugar
¼ cup hot water
½ tsp root beer concentrate
4 cups cold seltzer water
Dissolve sugar into hot water. Add root beer flavoring. Slowly add seltzer water and serve over ice.
Universal Studios Butterbeer
1 liter cream soda
3 tsp imitation butter extract
2 cups vanilla ice cream, softened
Freeze ½ of the soda in ice cube trays for 2 hours. When soda cubes are frozen, add soda ice cubes, 2 tsp butter extract, and the remaining half of the soda to a blender jar and blend well. Pour cream soda mixture into your favorite mugs. In the blender, beat the softened ice cream and the remaining butter extract until smooth. Pour ice cream mixture on top of butter beer for a frothy finish.
Pizzeria Limone Tre Sorelle Salad
12 Cups fresh greens,
1/2 cup fresh basil slightly chopped,
2 finely sliced pears,
2 cups (16 oz) blackberries,
2 cup shredded cheese (parmiggiano reggiano, pecorino romano, or asiago or combination)
1/2 cup Chopped pistachios,
1 Lemon vinaigrette Recipe
Mix together and serve immediately.
Lemon Vinaigrette Dressing:
1 cup olive oil
½ cup sugar
6 fresh basil leaves
Zest of 2 lemons
Juice from 2 lemons
¼ cup rice vinegar
1/8 tsp salt
Place in blender and blender for 3-4 minutes until smooth and & creamy. Serve immediately or store in air tight container in refrigerator.
CaféZupas Garden Chowder
1/3 cup salted butter
2 medium zucchinis, chopped (skins on)
1medium onion, finely chopped
1 tsp dried parsley (or 2 TBS fresh, chopped)
1 tsp dried basil (or 2 TBS fresh, chopped)
1/3 cup flour
1 tsp salt
1 tsp pepper
3 cups vegetable broth
1 tsp lemon juice
4 Roma tomatoes, chopped (keep seeds & juice)
1 ½ cups heavy cream
1 cup frozen corn
½ cup parmesan cheese, freshly shredded
2 cups sharp cheddar cheese, shredded
Melt butter into large sauce pan. Add the zucchini, onion, parsley and basil. Stir and cook for about 10 minutes until vegetables are tender. Stir in flour, making sure there are no lumps. Season with salt and pepper. Gradually, add the broth and stir until smooth. Add the lemon juice. Cook for a couple of minutes. Add tomatoes, cream and corn. Quickly bring to boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and stir in the cheese. Mix well. Serve and enjoy.
Olive Garden Chicken Gnocchi Soup
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce vegetable broth (use the salt water from the gnocchi)
½ cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
2-3 cups fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1 tbsp. fresh basil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce vegetable broth (use the salt water from the gnocchi)
½ cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
2-3 cups fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1 tbsp. fresh basil
½ teaspoon parsley
Salt & pepper to taste.
Freshly grated Parmesan cheeses is optional
1 pound mini potato gnocchi you can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Freshly grated Parmesan cheeses is optional
1 pound mini potato gnocchi you can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions in salt water. Set aside.
In the roux mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth? Salt water?. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until spinach is wilted and serve with parmesan cheese.
Olive Garden Minestrone Soup
1 cup minced white onion (about 1 small onion)
1⁄2 cup frozen cut Italian cut green beans
4 cups fresh Baby Spinach
Heat three tablespoons of olive oil over medium heat in a large soup pot. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.
Texas Roadhouse Rolls
1 ¼ cups milk
2 ¼ tsp active dry yeast
1 tsp sugar
¼ cup honey
4 Tbsp. butter, melted
1 egg
1 tsp salt
4 cups all-purpose flour
1 recipe cinnamon honey butter
In a sauce pan over medium high heat, bring milk to a boil. Remove from heat and let cool to lukewarm. In a mixing bowl, combine warm milk, yeast, sugar, and honey. Let sit for 5 minutes or until the yeast is activated. In a large bowl, combine yeast mixture, melted butter, egg, and salt. Mix in four one cup at a time and mix until smooth. Knead for 8 minutes by hand or in an electric stand mixer. Place dough on a lightly floured surface and knead 3-5 more minutes. Spray a large bowl with nonstock spray, place dough inside and cover with plastic wrap. Let rise for 1 hour in a warm place. Punch dough down and roll out on a lightly floured surface until ½ inch thick. Cut into 24 squares and place on 2 large baking sheets sprayed with nonstick cooking spray. Cover with plastic wrap and let rise for 30-40 minutes or doubled in size. Preheat oven to 350 degrees and bake 12-15 minutes or until lightly golden brown. Brush melted butter on top of hot rolls if desired.
Texas Roadhouse Cinnamon Honey Butter
½ cup butter softened
½ cup powdered sugar
½ cup honey
1 tsp ground cinnamon
Beat together butter, powdered sugar, honey, and cinnamon until smooth. Serve with warm rolls.
Olive Garden Lemon Cream Cake
CAKE:
1(18 oz) box vanilla cake mix
4 egg whites
1 cup water
1/3 cup oil
1 tbsp fresh lemon juice
Zest of lemon
1 recipe lemon cream filing
1 recipe crumb topping
Preheat oven to 350 degrees. Grease and flour 9” spring form pan. Combine cake mix, water, oil, egg white, lemon juice, and lemon zest. Pour into prepared pan. Bake 40-45 minutes. Allow cake to cool for 20 minutes, then remove edges from pan and allow to cool fully. Slice cake in half horizontally. Spread half the cream filling on top of the bottom half and put cake back together. Spread the remaining lemon cream filling on top of the cake. Sprinkle top with crumb topping and refrigerate until ready to serve.
LEMON CREAM FILLING:
1 (8 oz) pkg cream cheese. Softened
2 ½ cups powdered sugar
1 tbsp. fresh lemon juice
1 cup heavy cream
Combine cream cheese, powdered sugar, and lemon juice in a large bowl and beat with an electric mixer until smooth. Whip cream until stiff peaks form and fold into cream cheese mixture.
CRUMB TOPPING:
1 cup powdered sugar
1 cup all-purpose flour
3 tbsp butter, softened
1 tsp vanilla
Zest of lemon
Hearth on 25th Raspberry Balsamic House Spun Ice Cream
2 cups heavy cream
½ cup sugar
4 large egg yolks
⅛ teaspoon fine sea salt
¼ cup Brown sugar
3 Tbsp. Raspberry White Balsamic Vinegar (Redstone Olive Oil)
1 tsp vanilla
In a small pot, simmer cream on medium low until it reaches 165 degrees. Remove pot from heat. In a separate pot, whisk yolks, sugar and salt. Whisking constantly, slowly whisk the hot cream into the yolk mixture. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 165 degrees on an instant-read thermometer).You can strain through a fine-mesh sieve into a bowl for smoother custard. ( I find this step is not necessary)
In a blender or with a fork, purée berries, brown sugar, balsamic vinegar and salt. Taste; add more sugar and/or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Cook on stove top over medium heat until mixture thickens. About 10 minutes. Cool to 165 degrees or lower. Cool mixtures to room temperature. Stir into base before chilling. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
