Perfect Pasta Salad Recipes
There are a lot of recipes you can do with either pasta or salads. Combining the two can create exciting nutritious meals that the whole family will enjoy.
There are recipes that use a combination of pasta and salads, making it a healthy and nutritious each day meal.
Macaroni Salad with Eggs and Ham
Ingredients:
1 ½ c cooked ham, diced
6 hard-boiled eggs, chopped
2 c macaroni, cooked, cold
1 dill chopped pickle
½ c celery, chopped
¼ c pimiento-stuffed olives, chopped
Salt
Pepper
Mayonnaise
Mixed Salad greens
Procedure:
1.Mix the following ingredients: ham, chopped eggs, macaroni, chopped pickle, celery, and chopped olives
2.Add mayonnaise and stir to moisten the salad.
3.Season with pepper and salt.
4.Serve this on top of your blended salad greens
Creole Macaroni Salad
Ingredients:
2 c tomatoes, diced
8 oz macaroni, rinsed, drained and cooked
¾ c Monterey Jack or cheddar cheese
¼ c stuffed olives, sliced
1 c mayonnaise
2 tbsp grated onions
1/8 tsp cayenne
1 clove garlic, small, finely minced
Lettuce leaves
Procedure:
1.Chill the macaroni, and then measure about 4 cups.
2.Combine the macaroni with the remaining ingredients.
3.Serve this on some lettuce leaves, with dressing.
Tuna Macaroni Salad
Ingredients:
½ tsp dried tarragon or thyme, crumbled
½ c mayonnaise
3 c cooked macaroni, chilled
1 can white tuna (7 oz, in water), broken up and drained
2 celery ribs, sliced
1 ½ c frozen carrots and peas, cooked
Procedure:
1. With a huge bowl, mix some tarragon and mayonnaise.
2.Add the celery, tuna and pasta.
3.Carefully stir in the carrots and peas.
4.Cover and serve with some lettuce.
5.Top this with salad and garnish, if preferred.
Tuna Salad with Fettuccine
Ingredients:
¼ c olive oil
2 cans of tuna in oil
1 clove garlic, large, minced
1 c broccoli florets or small cauliflower
4 oz mushrooms, fresh, chopped
1 yellow summer squash or small zucchini, diced
2 tbsp fresh parsley or basil, minced
1 red bell pepper, small, sliced
8 oz fettuccine
1 tsp lemon juice
¼ tsp black pepper
Lettuce leaves
Cherry tomatoes
4pz mild cheddar or Swiss cheese
Italian salad dressing
Procedure:
1.Drain the oil from the tuna and place it in a massive skillet.
2.Place the tuna inside a massive bowl.
3.Separate this into chunks and set aside.
4.Add some olive oil onto the skillet.
5.Heat and add the following:
Minced garlic
Cauliflower or broccoli
Mushrooms
Red bell pepper
Zucchini
6.Cook this over medium to low heat.
7.Stir occasionally for approximately 5 minutes. Make sure the vegetables become tender.
8.Add parsley or basil, stirring it a few times and removing it from the heat.
9.Allow cooling of the vegetables while you are still cooking the noodles.
10.Cook some fettuccine. Follow the directions on the package. Make sure you drain it well.
11.Add some noodles to the mixture and mix it with tuna, and cooled vegetables.
12. Add some lemon juice and pepper.
13.Gently toss the ingredients to blend.
14.Cover this and place inside the fridge for about 30 mins. Make sure it is thoroughly chilled.
15.Prior to serving, taste it again and adjust the seasonings.
16.Using a platter, line it up with lettuce leaves, and then sprinkle with cheese.
17.Lastly, garnish this with cherry tomatoes and serve with the Italian dressing.
Perfect Pasta Salad Recipes
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Try These Delicious But Easy Salad Recipes: Tortellini Broccoli Salad And Delightful Fruit Salad
Whether you are looking for a salad to serve at home or to take to a potluck, reunion, etc, these salad recipes are sure to please. The Tortellini Broccoli Salad can be a meal by adding some leftover, cooked chicken or some deli chicken meat. And who wouldn’t love a Delightful Fruit Salad that is swift and easy?
TORTELLINI BROCCOLI SALAD
1 pkg (7-oz) cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh parsley
1 blow (6-oz) marinated artichokes, drained
2 green onions, chopped
1/2 cup Italian salad dressing
2 1/2 tsp chopped fresh basil
3 tbsp grated Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions; drain. Rinse and drain again. In a massive bowl, combine the tortellini with the broccoli florets, parsley, artichokes, and green onions; toss lightly to mix. Pour the Italian dressing over the tortellini mixture and sprinkle with the fresh basil. Toss gently to coat. Cover salad and chill until serving time. Toss gently again just before serving. Sprinkle Parmesan cheese over the salad and garnish with the cherry tomatoes.
Note: This is an excellent make ahead salad as it can be prepared 6 to 8 hours before serving, if need be. Also, you can add leftover, cooked chicken to make an excellent entree salad.
DELIGHTFUL FRUIT SALAD
1 pkg (4-serving size) lemon pudding and pie filling mix
1 pkg Dream Whip
1 can (approx. 16-oz) fruit cocktail, drained
1 can (approx. 16-oz) mandarin oranges, drained
1 can (approx. 16-oz) can peach slices, drained
2 cups miniature marshmallows
Make the pie filling mix according to package directions but using 1 3/4 cups water; cool.
While pie filling cools, make the Dream Whip according to the package directions (or whip 1/2 pint whipping cream.) Fold the whipped mixture into the cooled pie filling. Gently fold in the fruit cocktail, oranges, peaches, and marshmallows.
Enjoy!
Try These Delicious But Simple Salad Recipes: Tortellini Broccoli Salad And Delightful Fruit Salad
For more of Linda’s swift and simple recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
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Get the Best Restaurant Recipes Here
Do you want to get the ideal restaurant recipes? Then Click Here Now .
Have you strikingly been to a eminent restaurant, dug into your aliment and thought to yourself, “I can operate this!” Usually when you state this to your family or friends though they either don’t care or don’t presuppose you could deliver it if your occupation depended
on it.
It can be so frustrating as entirely when you study their reactions at the restaurant and how much they compliment the food, but at home you don’t end the plane reactions and compliments, planed though your grub is just whereas good, if not better, than the chefs at the restaurants.
Cooking the same old meals thanks to and whereas again is not reaction to assistance your cause either. You need to give your down home a meal that they haven’t seen before, or credit only seen at the restaurants.
Now if you are gargantuan to pride secret restaurant recipes on the World wide web you might find a few on random sites that state it’s a recipe from Outback, Applebee’s or even the Hard Rock Cafe. But these recipes true lying around don’t give the settle express. They wage you with just enough information to carry out massive out. If you in toto want to impress your at rest with your cooking, you yearning to discover the precise alpha secret restaurant recipes .
A real secret restaurant recipe is written by someone who has direct inside knowledge of the restaurant and has done extensive testing to determine how undeniable entire fits together. These are the people you need to rely on to really acquire the piety of your family with your cooking.
Also they will save you occasion also central by following the govern steps and ingredients of the restaurant’s secret recipes. If you follow a random recipe on a hit-or-miss site, they could be perfect you down the wrong lane strayed you even realizing it until you see the reactions of your at ease. If they aren’t impressed, thereupon you either haven’t done it properly or you followed the wrong recipe.
Don’t make this matter. Follow the steps in a secret restaurant recipes cookbook also get compliments you have never had before.
Get the Ideal Restaurant Recipes Here
Want to discover the adapted secret restaurant recipes? Just Click Here .
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Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad
If you love salads and homemade salad dressings, this article is for you. Select from recipes for your own Homemade Roquefort Salad Dressing, which can be stored in the refrigerator in a covered jar, Middle East Pear Salad, using fruit and yogurt, or Tortellini Broccoli Salad. Now how’s that for variety?
ROQUEFORT SALAD DRESSING
1 cup mayonnaise
1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese
Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.
MIDDLE EAST PEAR SALAD
1 can (29-ounce) pear halves, chilled & drained
1 cup plain yogurt
1/4 cup sugar
Ground cinnamon for garnish
Lettuce leaves
Place lettuce leaves on serving plate and top with pear halves, cut side up. Combine the yogurt and sugar together in a small bowl; mix well. Spoon yogurt mixture into the pear cavities. Sprinkle cinnamon over the top.
ITALIAN TORTELLINI SALAD
1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a massive bowl of cover cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.
Enjoy!
Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad
For more of my swift and simple recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com
Favorite Summer Salad Recipes
Warm weather brings thoughts of cool food and recipes that don’t require a lot of indoor cooking. Who wants to tend a long, slow cooked meal when the sun is out and the warm weather beckons?
Here are three warm weather salads that have become some of my favorite summer salad recipes.
None of them require you to be any where near an oven or hot stove except to boil some water, and all are perfect for even the hottest summer days.
Serve them as side vegetable dishes or as a light lunch with a green salad and crusty bread.
Shrimp and Avocado Salad
This is a lovely salad recipe that is great as a side salad or as a light luncheon recipe. Serve it in lettuce cups for lunch along with some fresh crusty bread and a great dessert. Just perfect!
1 pound frozen cooked shrimp, thawed
1 cup celery, thinly sliced
2 tablespoons Italian salad dressing
4 tablespoons mayonnaise
salt and pepper to taste
1 avocado
2 teaspoons lemon juice
Combine the shrimp, celery, Italian dressing and mayonnaise. Season to taste with salt and pepper. Chill, covered until ready to serve.
When ready to serve, peel and dice the avocado. Mix immediately with the lemon juice to prevent the avocado from going dark. Add to the shrimp mixture and mix gently.
Serves 6
Cucumber Salad
This recipe is delicious, but oh so easy. It’s a great recipe to serve company at a barbecue because it gets made ahead and sits in the fridge for a few hours until you are ready for it. The ideal summer pleasing recipes are ones that don’t require the host and hostess to be in the kitchen cooking while guests lounge outside.
3 massive cucumbers, peeled and thinly sliced
1 1/4 cups red wine vinegar
1/2 teaspoon celery salt
1/2 head of lettuce, shredded
1 containerful honey
good pinch black pepper
1/2 teaspoon fresh dill, chopped
4 tablespoons olive oil
1 teaspoon Dijon mustard
Toss all the ingredients thoroughly in a massive salad bowl. Chill for 2 hours before serving.
That’s it!
Lime Jello Cottage Cheese Salad
This is a lovely light salad recipe that is perfect for a summer barbecue but also works well all year on a buffet table. The addition of cottage cheese might sound odd, but it is a great flavor mix with the Jello. The crunch of the celery and green pepper add another layer of flavor and fresh taste.
1 – 3 ounce package lime jelly powder
1 cup boiling water
1/2 cup cold water
1 teaspoon vinegar or lemon juice
1/2 cup mayonnaise
salt and pepper
3/4 cup chopped celery
1/2 onion, chopped
1/2 green pepper, chopped
Blend with beater and chill until firm 1″ from edge of dish. Turn it into a bowl and beat it until it becomes light and fluffy. Fold in 1 cup cottage cheese, celery, onion and green pepper. Chill fully before serving.
Don’t forget that most of your favorite summer salad recipes are great all year round too.
Favorite Summer Salad Recipes
Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for a free copy of our Holiday Gift Guide, with great ideas for everyone on your list.
Olive Garden Restaurant Recipes
Are you looking to replicate your favourite restaurant chains secret recipes? Well I was and I discovered something quite rare and very unique, a recipe book with near enough each resatuarant chains recipes in it. It started for me with McDonalds steak and cheese bagels and I was hooked, I then wanted to give the Olive Gardens salad mix a try as my girlfriend loved it and it is a really healthy starter or side to accompany any main dish.
If your a fan of salad or you are just sticking to a healthy diet plan then this salad is perfect for you as a starter to accompany your main dish. What I would recommend you do is, get your partner or some family members over to your place and let them know that you are cooking dinner for them that night. You will be making the salad as your starter dish so have something planned that you can prepare as your main dish and believe me your partner or friends and family will be commenting on your starter salad mix for weeks to come, it really is that good.
Let’s take a look at the olive garden restaurant recipe which is called the salad mix. It’s a easy dish to replicate and everything you need is below.
To get you started, here is the recipe for the Olive Garden Salad Mix:
1 bag American blend salad
4-5 slices of red onion
2-4 banana peppers
4-6 black olives
1/2 cup croutons
1 small tomato, quartered
See what I mean about how easy to replicate this dish is? So there you have it, your first of many olive garden restaurant recipes, there are thousands more acquirable to you, you just need to know where to look which I have done for you. Check out my resource box below for my source of excellent restaurant recipes.
Olive Garden Restaurant Recipes
Fabulous Olive Garden Recipes
The Olive Garden restaurant is known for their unlimited salad and bread sticks and romantic Italian atmosphere. The Olive Garden is a great place to eat, but my budget doesn’t grant me to take out as much as I did a few years ago. Fortunately, you can find some of their recipes online and make them at home! I wanted to take just a moment and give you my Top 3 Olive Garden recipe recommendations. With these recipes, you can impress all of your friends!
Olive Garden Chicken Vino Bianco
2 tablespoons olive oil or vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onions
2 cloves garlic, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
salt
pepper
2 cups sliced mushrooms
4 tablespoons butter or margarine
1/2 cup roma tomatoes
cooked linguine or fettuccine
Heat oil in skillet on med-high heat.
Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
Stir in wine and bring to a simmer.
Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
Serve over cooked fetticuine or liguine noodles.
Olive Garden Parmesan Crusted Chicken Recipe
1 cup Plain Bread Crumbs
2 tablespoons Flour
1/4 cup Kraft Parmesan Cheese
1 cup Milk
6 (1/2″) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil (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)
***Garnish***
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 teaspoon Crushed Red Pepper
1. Prepare pasta according to package directions.
2. Wash and drain chicken strips.
3. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
4. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
5. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Swiftly add garlic, water, and 1/2 teaspoon of salt stir well. 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 fresh basil in the sauce and stir lightly and remove from heat.
6. Place 2 cups pasta in individual pasta dish. Spoon about 1/2 – 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 Stuffed Mushrooms
8 – 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbsp.)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese (for stuffing)
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter
Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be healthy to stuff between 8 – 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 – 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.
Fabulous Olive Garden Recipes
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Olive Garden Restaurant Recipes – How to Copycat Your Favorite Olive Garden Recipes
If you want to copycat Olive Garden restaurant recipes, this article will get you started!
As my anniversary with my boyfriend approaches, I am always looking for something one-of-a-kind to do. We both have concurred traditional gifts are not the way to go. The good news is I have an intent that will both surprise him, and make him happy. You see, I don’t cook. He does. It isn’t so much that I don’t cook; it really is I can’t cook. I’ve tried. I just can’t do it. But if it is a recipe, I can follow it. So what I have decided to do this year is to surprise him with his favorite restaurant food, made from scratch.
There is a chain restaurant that we go to frequently. The menu has lots of choices, but he always picks the same thing. It goes by a rather fancy name, and I don’t want to give away the restaurant, but it is basically a pasta dish with chicken, bacon and mushrooms among other things. What he doesn’t know is that I found out most of the ingredients by going to the restaurant’s website and reading the description of the meal. He certainly doesn’t know that my ideal friend and I went there for lunch the other day while he was at work, and I ordered it.
She and I picked it apart, and tried to figure out each single flavor. Remarkably, we seemed to do a pretty good job. Since we were there when it wasn’t so busy, our server came over, and we were all talking. Pretty soon, she was telling us what she knew, and I started writing furiously. Then, she went out back, and asked the kitchen staff. They told her a few more things, and she reported back. Pretty soon, just by paying attention to what was already out there, I had the recipe. Well, at least the ingredients I needed.
So while he has been at work during the day, I’ve been experimenting. I’ve had to try it a few times, but I’m getting much closer. I know once I think I have it I will have to go back to the restaurant and taste it again just to make sure, but it will be worth it. Not only can I surprise him with this dinner, but it is something that I can make on a continuous basis. Somehow I don’t think he will complain.
To get you started, here is the recipe for the Olive Garden Salad Mix:
1 bag American blend salad
4-5 slices of red onion
2-4 banana peppers
4-6 black olives
1/2 cup croutons
1 small tomato, quartered
Good luck duplicating your favorite Olive Garden restaurant recipes!
Olive Garden Restaurant Recipes – How to Copycat Your Favorite Olive Garden Recipes
HOME COOKING: Top Recipes From Red Lobster, Olive Garden, Cracker Barrel’s & Ruby Tuesday’s That You Can Cook At Home – Restaurant Recipes for Home
If you are like me, you love to dine out and enjoy dinner at a fine restaurant.
The aroma of food, dishes clanging in the background, a relaxed casual atmosphere. As you look into the kitchen you see the flames rising from the pans, chefs making the plates look like just right. Friend and family at our plateau speaking about the days events. Remembering the great times had in the past. These moments are a treasure in our hearts.
That is, until the bill comes. You can’t get out of a fine dinning restaurant for under 0 theses days. And that’s just for two, don’t even think of bringing the children without cashing your paycheck first. The high cost of intake out limits these times to only special occasions.
Have you tried to reenact the same scenario at home only to find the recipes in those other cookbook don’t even come close to the tantalizing taste in the restaurant. What if you could get a hold of those recipes?
I’ve been a pro cook for over 30 years. And I’ve gathered thousands of recipes…
As Ron Douglas, Author of one of my favorite cookbooks, AMERICA’S MOST WANTED RECIPES, says, “Of course, there’s nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more… But what if you could cook these killer dishes on demand, from your very own kitchen whenever you felt like it — make anyone, your friends or family, go all wild and gaga over your food at the next bash, celebration or gathering — these dishes for a fee and begin earning good money simply by following the surefire instructions in this recipe book…”
Here’s a Chef’s Secret: we’ve been using the Great Restaurant Recipes for years, both in restaurant kitchens — and at home.
From Applebee’s Tequila Lime Chicken to Starbuck’s Espresso Truffles — from KFC Chicken to Cheesecake Factory cheesecake — from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti — we use ‘em all. Maybe you are cooking this special meal for family. Or friends. Or that date you met on WUVING.com – no matter who your guests are — they’ll love it.
Here are 5 of my favourite — and most favourite recipes:
–Olive Garden Fried Mozzarella–
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch sections. Cut apiece section in half.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.
–Red Lobster’s Crab Stuffed Mushrooms–
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into apiece mushroom
Cover with sliced cheese
9) Bake in oven for 12-15 minutes until cheese is lightly browned.
–Ruby Tuesday’s Chicken Quesadillas–
5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon chilly peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to coat; grant to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4″ pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese,
1 Tbls. tomatoes, peppers, and Acadian seasoning in that order.
Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side place lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
–Cracker Barrel’s Hashbrown Casserole–
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
>> And for Dessert…
–Cracker Barrel’s Cherry Chocolate Cobbler–
1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle’s semi-sweet chocolate morsels
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In massive bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of massive peas. Melt over hot (not boiling) water, Nestle’s
semi-sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes).
Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 – 45 minutes. Serve warm with heavy cream.
-Brian Alan Burhoe www.brianalanburhoe.com
Bon Appetit!
HOME COOKING: Top Recipes From Red Lobster, Olive Garden, Cracker Barrel’s & Ruby Tuesday’s That You Can Cook At Home – Restaurant Recipes for Home
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our ideal friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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Restaurant Recipes at Home ? Olive Garden Lasagna
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Easily the most favourite aspect of favourite American chain restaurants like the Olive Garden or P.F. Changs or Applebees is their delicious recipes. With our country’s current economic climate, however, it’s not always doable to take out on a budget multiple times a month. This is why restaurant recipes at home stylized cookbooks have surfaced recently, enabling you to mimic those same great recipes but without the upcharge or having to tip anybody (though the gourmet of the home might still appreciate it). This restaurant recipes at home article is going to explain how you can make Olive Garden’s Lasagna, a delicious and basic but important staple of their menu.
For ingredients, you’ll need:
¼ cup margarine or butter
¼ cup all-purpose flour
½ cup grated Romano cheese
½ teaspoon salt
2 cups milk
1 teaspoon black pepper
¼ cup minced oil-packed sun-dried tomatoes
12 lasagna noodles
1 containerful minced garlic
3 ½ cups ricotta cheese
1 cup fontina cheese
4 cups shredded mozzarella cheese
3 eggs
1 cup grated Parmesan cheese
marinara/spaghetti sauce as topping
To begin this restaurant recipes at home for Olive Garden’s Lasagna, melt the butter over medium heat in a 1 quart saucepan. Add the flour and stir until it’s mixed and cook until mixture is frothy.
Now add milk while constantly stirring with a wire whisk as mixture simmers. Continue stirring as it thickens in the heat or for about 4 minutes.
Now drain and mince the tomatoes and place them in a 3 quart mixing bowl. Add the salt, pepper, Romano, Parmesan, Ricotta, garlic, and eggs to the bowl. Add 1 ½ cups of the cooled cream sauce to the bowl and mix until well blended.
Place 3 lasagna noodles in a 9″ X 13″ X 2″ lightly oiled baking dish slightly overlapped on one another. Spread 1 ½ cups of the cheese filling over the noodles, then sprinkle one cup mozzarella and ¼ cup fontina cheese over top, as well. Repeat the same process twice more then top with the remaining 3 lasagna noodles.
Spread the last ½ cup of cream sauce over the top and cover with aluminum foil.
Bake in oven at 350 degrees for 1 hour.
Remove from the over than keep them warm at least 30 minutes before serving. Complete dish by spreading Parmesan cheese and hot marinara over lasagna. Serves 5.
This concludes this edition of restaurant recipes at home.
Restaurant Recipes at Home ? Olive Garden Lasagna
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