Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
garden Recipes
(Chronologically Listed)
Stuffed Garden Tomatoes
Cut a thin slice from top of each tomato.
Leaving a 1/2-inch thick shell, scoop out pulp and discard.
Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, melt 4 tablespoons of the butter over medium-high heat.
Saute carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
Stuff tomatoes and place in a greased shallow baking dish.
Melt remaining butter; stir in parmesan cheese, bread crumbs and sugar.
Sprinkle over tomatoes.
Bake, uncovered at 400 degrees for 20 minutes or until crumbs are lightly browned.
Springtime Garden Pilaf
In a saucepan bring water, margarine, boillon, salt, pepper and garlic to a full boil.
Add rice and carrots; return to a full boil.
Reduce heat to low; simmer till rice is tender 25 - 30 minutes.
Stir in remaining ingredients.
Garnish with green onions.
Spring Garden Mushrooms
Stem mushrooms.
Wipe caps with damp paper towel; set aside.
Wisk cream cheese and sour cream until smooth, stir in remaining ingredients.
Fill each mushroom cap with about 1 tsp of the cream cheese mixture.
Refrigerate, covered until cold; flavour improves if chilled overnight.
Remove from refrigerator 30 minutes before serving.
Spinach Artichoke Dip - Olive Garden Clone
Preheat oven to 350 degrees farenheit.
Place first 5 ingredients in a microwave- and oven-proof dish with lid such as a corningware.
Heat in microwave for one minute increments until all ingredients are easily incorporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture.
Bake 50 minutes covered, then 10 minutes uncovered.
Best served with a good, mild sourdough.
Spinach And Garden Vegetable Salad
L remove and discard stems from spinach.
In a salad bowl combine spinach, mushrooms, carrots, tomatoes, sprouts, and cucumber.
Add tangy yogurt dressing and mix lightly; or, if you wish, place salad mixture in individual salad bowls and divide dressing evenly among them.
Sprinkle with sunflower seeds.
Garnish with radish roses.
Until smooth and well combined.
Mix in onions and garlic.
Cover and refrigerate for 1 hour or longer to blend flavors.
Spaghetti Squash With Garden Vegetables
Cut the spaghetti squash lengthwise in half.
Place each half, cut side down, on a plate.
Microwave on high for 5-6 minutes or until tender.
Keep warm.
Meanwhile heat the oil in a medium nonstick skillet over medium heat.
Add the green onions and cook, stirring frequently, until the onions are translucent, about 1 to 2 minutes.
Add the zucchini and cook, stirring, 1 ~2 minutes ir until the zucchini is just crisp-tender.
Add the tomatoes, parsley, basil, vinegar and pepper and bring to a boil.
Reduce heat, cover and simmer 5 minutes.
To serve, remove seeds from squash halves.
With a fork, gently tease out the strands of squash.
Serve on warmed plates topped with vegetable mixture.
Sprinkle with cheese.
S&W Tropical Garden Salad
Combine salad greens with grapes, walnuts, celery, onion, coconut, and mandarin oranges.
Drizzle vintage lites manfo key lime vinegar dressing over all; toss well to coat.
Nutrition information per serving: 260 calories; 4 grams protein; 34 grams carbohydrates; 4 grams fiber; 14 grams fat; 0 milligrams cholesterol; 320 milligrams sodium.
Quinoa Garden Cakes With Lemony Yogurt
Prep: rinse quinoa well.
Bring quinoa and water to a boil, simmer 20 minutes or until all liquid is absorbed.
Cool.
Combine all ingredients with the exception of 1 cups yogurt, lemon juice, canola oil.
Preheat oven to 400 degrees.
Rub oil on cookie sheet.
Divide quinoa into 8 balls.
Flatten each ball onto cookie sheet to make a 4-inch cake.
Bake 10 minutes, flip cakes over.
Bake 10 minutes.
Combine yogurt and lemon juice, serve with cakes.
Notes: makes 8 four-inch cakes.
Nutritional information per serving 7 oz: 140 calories, 7g protein, 2g fat 0g saturated, 23g carbohydrates, 27mg cholesterol, 660mg sodium exchanges: 1 1/2 breads.
Index: grains, quinoa, brunch, desserts, elf-archive.
Quick And Easy Garden Pizza
Unroll crescent rolls flat and place pieces to cover bottom of cookie sheet.
Press up around the sides to form crust edge.
Bake 5 to 10 minutes and cool.
Mix all ingredients together and spread over cooled crust.
Cut up broccoli, cauliflower, green peppers, onions, and carrots.
Press them and the sliced olives into cream-cheese mixture.
Top with grated cheese of your choice.
Poached Lobster Delights And Garden Vegetable
Combine first six ingredients in saucepan.
Cook and stir on medium heat until mixture thickens and boils.
Add mushrooms, lobster delights and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
Calories per serving.
Pasta With Roasted Garden Vegetables
Preheat oven to 400f.
Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly.
Add olive oil 1.5 tablespoons per pan and toss veggies to coat evenly.
Sprinkle wi/ parsley and thyme.
Bake, stirring frequently, until browned and tender, about 40 minutes.
Season withsalt and pepper.
Meanwhile, cook pasta.
Ladle out 1/2 cup of pasta liquid and reserve.
Drain pasta.
Toss with the vegetable, reserved cooking liquid and parmesan cheese.
Sprinkle with additional parmesan, if desired.
Pasta Alfredo Olive Garden
Melt the butter in a medium saucepan over medium heat.
Add the cream, garlic powder and pepper and simmer for 10-12 minutes or until thick.
At the same time bring 4-6 quarts of water to a boil and add the pasta.
When the alfredo sauce has reached your desired consistency, stir in the parmesan cheese.
When the pasta is cooked, drain it.
Serve the pasta on plates with alfredo sauce poured over the top.
Olive Garden Toscana Soup
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.
Published 3/13/96 in the minneapolis startribune taste section.
Olive Garden Pasta Frittata
Preheat oven to 350~.
Frittata batter-beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended.
Blend the 2″ spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed.
Coat a 1-1/2 quart round baking dish, including walls, with spray or margarine.
Empty the spaghetti mixture into the baking dish and spread evenly.
Add the frittata batter to cover the fillling mix.
Bake in a 350~ oven for about 25 minutes until center is set.
When center is set, cover the frittata evenly with the fontina and bake until cheese is golden.
Turn off the heat and open oven door.
Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy.
Before serving, sprinkle with parmesan and cut.
Olive Garden Tortellini Do Forni
Have tomatoes in chunky pieces.
Blend bouillon with basil, parsley and pepper into the tomatoes.
Saute the garlic in olive oil and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
Stir well and blend the tortellini into the pan of tomato basil cream sauce.
Serve,.
Olive Garden Pasta Fagioli
Combine everything in dutch oven on medium-high.
Bring just to a boil; turn to low.
Cover pan with lid and allow to cook gently 30 minutes or until:.
D/l from the prodigy service.
From the recipe files of sue smith,.
Olive Garden Tomato Basil Crostini
Preheat oven to 400~.
Garlic-oil-let 1 clove garlic soak in 2 tablespoons olive oil for 1 hour before using.
Line a sheet pan or cookie sheet with foil.
Dribble 2 tablespoons 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 2×2″ 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.
Olive Garden Pasta E Fagioli
Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
Add onion, carrot, celery, and garlic, and saute for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
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 slighty tough.
Drain.
Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve.
Olive Garden Spinach Artichoke Dip
Preheat oven to 350 fahrenheit.
Place first 5 ingredients in a microwave and oven-proof dish with lid.
Heat in microwave for one minute increments until all ingredients are easily incorporated.
Once this is done, mix the spinach and artichoke heart pieces into the cheese mixture.
Bake 50 minutes covered, the 10 minutes uncovered.
Olive Garden Apple Praline Cheesecake
Crust-melt butter.
Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9″ springform pan.
Set aside.
Apple mix-in a dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
Topping-in a small bowl, mix all ingredients together with a fork until well incorporated.
Reserve.
Cheesecake-in a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top.
Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Olive garden.