Onion Ring Loaf (Ala Tony Roma's)

      4    To 6 white onions
      1 c  Milk
      3    Eggs; beaten
           Salt
      2 c  Pancake mix; about
           Oil
           Parsley

(Note from Larry: I have 2 other .. very similar .. recipes. Both have almost identical ingredients. The difference lies in the directions and Rose's comments. I felt it was necessary to add the reference to Tony Roma's in the title for this reason. 4/14/95) Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley. Each serving contains about: 377 calories; 1,069 mg sodium, 54 mg cholesterol; 9 grams fat; 64 grams carbohydrates; 10 grams protein; 1.11 grams fiber. Presented by: Rose Dosti, L.A. Times Culinary SOS column, 1/26/95, H27. "DEAR SOS: Would it be possible to get the recipe for the onion loaf served at Tony Roma's restaurants? It's outstanding. ~Betty "DEAR BETTY: Thank you. We love the rings too. The Tony Roma restaurant chain would not share its trade secret, but a close facsimile recipe was developed by home economist, Donna Deane, director of The Times Test Kitchen. Tony Roma's staff did, however, offer a tip: Pack the onions loosely (not firmly) in the loaf pan so they do not become soggy."


Yield: 4 Servings

Olive Garden Toscana Soup

  1 1/2 c  Spicy sausage links
           (12 links)
    3/4 c  Diced onions
  1 1/4 ts Minced garlic
      2 tb Chicken base
      1 qt Water
      2 ea Medium potatoes, cut in half
           Lengthwise then cut into 1/4
           Inch slices
      2 c  Kale leaves, cut in half,
           Then sliced
    1/3 c  Heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relatins for Olive Garden Italian Restaurant.


Yield: 5 Servings

Olive Garden Tomato

      2    6" Boboli bread shells or --
           Similar Italian flat
      2 tb Ex-virgin olive oil with
     10 ml Garlic
      2 tb Fresh parmesan -- grated
  1 1/2 c  TOMATO/BASIL TOPPING
  1 1/2 c  Roma tomatoes; seed --
           Diced
      1 tb Fresh basil -- chopped
      1 tb Extra virgin olive oil
    1/4 ts Salt

Preheat oven to 400~. GARLIC-OIL-Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2x2" squares. Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately. TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid. (My Note: I would prefer minced garlic mixed with the olive oil).


Yield: 6 Servings

Olive Garden Tiramisu Dessert

      1    Sponge cake (10-12 inch) --
           About 3" tall
      3 oz Strong black coffee -- or
           Instant expresso
      3 oz Brandy or rum
  1 1/2 lb Cream cheese or mascarpone
           Room temperature
  1 1/2 c  Superfine/powdered sugar
           Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches 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.


Yield: 6 Servings

Olive Garden Spaghetti Sauce

      2 lb Ground round
      2 tb Oil
     14 oz Can stewed tomatoes -- cut
           Up
      6 oz V-8 juice
      1 lb Jar Prego Spaghetti Sauce
      1    Env onion soup mix
    1/2 c  Grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.


Yield: 1 Servings

Olive Garden Spaghetti Carbonara

      8 oz Mushrooms w/stems; slice 1/4
      6 tb Shallots; mince fine
    1/4 c  Rendered bacon drippings; or
           Olive oil
     24 sl Bacon; ex-thick, cook; slice
           -into 1/2" strips
      2 lb Spaghetti; cook
      4 tb Olive oil
      2 ts Parsley; chop fine
      3    Grinds black pepper
           Salt to taste
      4 tb Parmesan; grate
      3 c  Light bechamel sauce; hot
      6 tb Butter or margarine
      6 tb All-purpose flour
      3 c  Whole milk

Add the reserved bacon drippings of the olive oil to a heavy skillet over m SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on mo Remove from heat immediately and keep warm (180~).


Yield: 6 Servings

Olive Garden Shrimp Scampi Sauce

    1/2 c  Italian salad dressing
    1/4 ts Dry mustard
           Tabasco
    1/3 c  Ketchup

With wire shisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months.


Yield: 1 Servings

Olive Garden Shrimp Primavera

           SAUCE
    1/3 oz Butter or margarine
      1 oz Pk Knorr Romaglio Pasta --
           Sauce Mix (or simila
     28 oz Canned tomatoes -- crushed
      2 tb Lemon juice
    1/4 ts Red chili pepper -- crushed
    1/2 ts Dried basil
    1/4 ts Dried marjoram
    1/2 ts Black pepper
           VEGETABLES
      2 tb Butter
    1/2 lb Mushrooms -- halved
      1 c  Green peppers -- 1" squares
      1 c  Red peppers -- 1" squares
    1/2 c  Yellow onion -- 1" squares
      1 lb Linguini -- cooked
      1 lb Medium shrimp, cooked --
           Peeled and deveined

Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saute pan, melt 2 tb butter. Saute veggies about 3 minutes until crisp-tender. Ad to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.


Yield: 4 Servings

Olive Garden Shrimp Cristoforo

--BASIL BUTTER--
      2 oz Fresh basil leaves (about
           - 2 bunches
     10 oz Butter, softened
           - (2-1/2 cubes)
      1 ts Minced garlic
    1/4 ts Salt
    1/8 ts Black pepper
      3 tb Grated parmesan cheese plus
           - additonal for garnish
      1 tb Grated romano cheese

--REST OF DISH--
      1 lb Fresh Linguine or angel
           - hair pasta
      1 lb Medium shrimp, shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 .


Yield: 4 Servings

Olive Garden Seafood Torcello

      1 lb Cod fillets
      6 oz Clams; drained -- chopped
      6 oz Langostinos or rock shrimp
           Cooked
      6 oz Crabmeat -- pick over
      6 oz Dry radiatore -- spirelli
           Or
           Pasta -- cooked
           BECHAMEL SAUCE
      3 tb Butter or margarine
  3 1/2 tb All-purpose flour
      2 c  Whole milk
    1/2 ts Salt
      2 tb Olive oil
      2 ts Garlic -- minced
    1/2 c  Straight sherry -- not dry
      1 tb Parsley -- chopped
      2 qt Boiling salted water

Preheat the oven to 400~. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. Whel cooled, break the fillets in half, lengthwise, then break each half into approximately 1" pieces and set aside. SAUCE-In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the sauteed garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly. Serve immediately.


Yield: 4 Servings

Olive Garden Seafood Pasta Chowder

      6 oz Small shells or bowties
      3 oz Crab meat
      6 tb Butter
    1/2 lb Sliced fresh mushrooms
      2 pk (1oz each) Newburg sauce
           Mix
      3 c  Milk
  1 1/2 c  Water
    1/4 c  Dry white wine
    1/4 c  Sliced green onions

Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saute for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5-8 min; stirring constantly. Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.


Yield: 6 Servings

Olive Garden San Remo

  1 1/2 lb Green bell peppers -- cut
           Into strips
      8 oz Yellow onion -- 1/2" strips
      1 lb Mushrooms -- halved
    1/4 c  Olive oil
      4 ts Garlic -- minced
     32 oz Canned tomatoes w/juice --
           Cut 1/2" pcs
     16 oz Tomatoes -- crushed in
           Puree
  1 1/2 ts Thyme
    1/2 ts Marjoram
    3/4 ts Black pepper
    1/4 ts Crushed red pepper
    1/2 c  White wine
      4 ts Chicken bouillon granules
           Flour -- for dredging
      2 lb Boneless skinless chicken
           Breast halves -- cut in
           Olive oil as needed
      1 lb Fresh spaghetti -- cooked

Heat oil in Dutch over over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been addes, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.


Yield: 4 Servings

Olive Garden San Marco

           VEGETABLES
      1 c  Green bell pepper --
           Julienne
      1 c  Red bell pepper -- julienne
  1 3/4 c  Broccoli florets -- cut
           Small
      1 c  Zucchini; sliced 1/4" --
           Then halved
      1 c  Yellow squash; sliced 1/4"
           Then halved
      3 tb Olive oil
           PASTA
      6 c  Fresh fettuccine -- cooked
           And drained
      1 tb Olive oil
           SAN MARCO SAUCE
      3 tb Olive oil
      2 lb Chicken thigh meat; skinned
           And boned -- cubed (1")
      2 lg Yellow onions -- diced
      1 c  Carrots -- peeled and
           Julienned
      1 tb Garlic -- chopped fine
      1 c  Chicken broth
     28 oz Italian plum tomatoes,
           Canned w/juice
      1 ts Dried oregano
      1 ts Dried rosemary
    3/4 ts Salt
    1/2 ts Black pepper
      2 ts Wondra flour

SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over moderately high heat and add the olive oiil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or minutes until lightly browned on all sides. Add the onions and carrots and saute, stirring constantly, until the onions are trnaslucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot. Add all additional ingredients, lower the heat to a gently simmer and cover the pot. Simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes. As the sauce is finishing cooking, add 3 tb oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and turn off the heat. Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tb oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.


Yield: 4 Servings

Olive Garden Salad Dressing

  1 1/2 c  Bottled Italian dressing
      2 tb Parmesan; grated
      2 tb Sugar or equivalent in
           -Equal
      1 lg Raw egg; or egg beaters
           -equal to 1 egg; or
      2 tb Mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.


Yield: 1 Servings

Olive Garden Ravioletti In Mushroom/Walnut Cr

     12 oz Ravioletti or tricolored
           Tortellini -- cooked
      2 tb Extra virgin olive oil
      8 oz Mushrooms -- sliced
    1/4 c  Walnuts -- chopped
    3/4 c  Heavy whipping cream
    1/4 ts Black pepper
      2 c  Fresh Parmesan -- grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently fo9r 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, ad d pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve pasta with sauce.


Yield: 4 Servings

Olive Garden Raspberry Mousse Cheesecake

  1 1/2 ts Gelatin
  1 1/2 tb Cold water
    1/2 c  Raspberry preserves
      2 tb Sugar
      1 c  Heavy whipping cream
           FILLING
      1 lb Cream cheese -- softened
    1/2 c  Sugar
      2    Eggs
    1/2 ts Vanilla
      1    9" chocolate crumb crust --
           Prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 and top each piece with a dloop of reserved whipped cream.


Yield: 6 Servings

Olive Garden Pasta Fajoli Soup

  1 40 oz. can Clamato juice 
  1 lb. lean ground beef (cooked) 
  1 26 oz. can pureed tomatoes 
  1 medium onion (finely chopped) 
  1 14 oz. can consomme 
  4 stalks celery (chopped) 
  1 14 oz. can water 
  4 carrots (thinly sliced) 
  3 T. chicken soup base half a medium cabbage (shredded) 
  1 19 oz. can kidney beans 
  1 19 oz. can navy beans 
  1 t. oregano 
  1 t. basil 
  1/4 t. hot paprika 
  1/4 t. garlic powder 
  1 1/2 cups corkscrew pasta (cooked)

1. Bring Clamato juice, tomatoes, consomme and rest of ingredients from the first column to a boil. Simmer for half an hour. 2. Saute ground beef until browned thoroughly and set aside. 3. Saute vegetables (onion, celery, carrots and cabbage) until soft. Add to soup and simmer for another half an hour. 4. Add kidney beans, navy beans, cooked pasta and meat. Continue to simmer for another 20 minutes. This makes a great meal accompanied by bread or buns of your choice and a green salad. NOTE: I omitted the beans (my family doesn't like them) and the cabbage (didn't have any in the fridge) and the soup was still an overwhelming success without them.


Yield: 1 Servings

Olive Garden Pizza Bianco

      2    6" ready-to-serve seasoned
           Thick pizza crusts
           CHEESE FILLING
    1/2 c  Ricotta
    1/4 c  Parmesan -- grated
    1/4 c  Mozzarella -- shredded
    1/4 c  Fontina -- shredded
      1 tb Yellow onions -- minced
  1 1/2 tb Milk
    1/4 ts Salt
           TOPPINGS
    1/4 c  Green onions -- sliced
    1/3 c  Black olives -- diced
    1/3 c  Tomatoes; seed -- chopped
    1/2 c  Mozzarella -- grated
        ds Oregano
        ds Basil

Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375~ oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges. Source: The Olive Garden.


Yield: 6 Servings

Olive Garden Peaches 'N Cream Cheesecake

      1    Egg
    1/3 c  Sugar
    1/4 ts Vanilla
    1/4 c  All-purpose flour
    1/4 ts Baking powder
      1 pn Salt
      2 tb Water
           FILLING
      2 lb Cream cheese; soft
      1 c  Sugar
      4    Eggs
      1 ts All-purpose flour
      1 ts Vanilla
      1 c  Sour cream
    1/4 c  Peach liqueur or
           Peach schnapps or
           Reserved peach juice
           -from canned peaches
           -or fresh peaches
      2 c  Canned or firm, ripe fresh
           -peaches, slice, drain well
           TOPPING
      1 pt Whipping cream or equivalent

BASE: Preheat oven to 375 degrees F. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING: Preheat oven to 325 degrees F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING: Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator. Source: The Olive Garden Restaurant.


Yield: 1 Cheesecake Servings

Olive Garden Pasta With Broccoli

      1 lb Fresh pasta shells -- or
      1 lb Medium dry shells -- cookrf
    1/4 c  Olive oil
     12 oz Broccoli florets -- steamrf
      2 ts Garlic -- minced
    1/4 c  Green onions -- sliced thin
      1 c  Fresh mushrooms -- sliced
      2 ts Fresh parsley -- chopped
           Parmesan -- grated
           BECHAMEL SAUCE
    1/4 c  Flour
    1/4 c  Butter or margarine
      1 qt Milk
      2 ts Chicken bouillon cubes --
           Mashed

BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.


Yield: 4 Servings