Popeye`s Crispy Crawfish Remoulade Salad1/2 tablespoon granulated sugar 1 tablespoon lemon juice 1/8 cup finely diced tomatoes 1/4 cup mayonnaise 1/8 cup Zatarain`s� Creole Mustard 1/2 tablespoon chopped parsley 2 teaspoons ground paprika 1/6 head of Iceberg lettuce b

P.F. Chang`s Roasted Chicken Cantonese StylePosted by LladyRusty at recipegoldmine.com 2/28/2002 10:28 pmPSource: WXIA 11, Atlanta 12/1/00 from P.F. Chang`s /PP1 (4 pound) whole fresh chickenBR4 ounces ginger rootBR2 tablespoons five spice powderBR3 green onions (whole)BR5 s

Ox Bow Carriage House Restaurant Peach Bread Pudding with Rum Sauce12 ounces French bread, toasted and cut into small cubes*4 cups milk4 eggs, beaten2 cups granulated sugar2 sticks butter, cubed into 1/4 inch slices4 tablespoons vanilla extract1 tablespoon almond extractb

Olive Garden Chicken con ZucchiniuSauce/u1/3 cup olive oil1 cup onion, chopped1 pound fresh mushrooms, divided1 1/2 teaspoons garlic, minced3 cups tomatoes, crushed16 ounces canned tomatoes, diced and drained1 1/2 cups tomato puree1 cup black olives, sliced and

Olive Garden Chocolate Lasagna FillingI think it has been PASTRY CREAM all along, but when I did a search on it, nothing much comes up. Remember I said that I thought the filling had been cooked and that it was a little grainy (unlike a smooth frosting)? Ah ha!I found this one on an Italia

Oceana Fava Bean Succotash3 pounds fresh fava beans, shelled4 ears corn, shucked2 tablespoons unsalted butter4 shallots, minced1 clove garlic, minced1/2 cup heavy creamSalt and freshly ground black pepper to taste1/2 cup chopped Italian parsleyFill a bowl with w

Olive Garden Black Tie Mousse Cake (the real one)Source: Posted by Krissy 06 08 2001 06:28 AM Originally posted by crystalg revised 09 20 01This is a clone but both Crystalg and Krissy have been working on it and think that they`ve come very close.Note: I have made this several

Olive Garden Shrimp CristoforouBasil Butter/u2 ounces fresh basil leaves (about 2 bunches)10 ounces butter, softened (2 1/2 cubes)1 teaspoon garlic, minced1/4 teaspoon salt1/8 teaspoon black pepper3 tablespoons grated parmesan cheese plus    addition

Old Trails Inn Potato CakeSource: highdesert.com Old Trails Inn in Needles, California from iThe Main Street of America Cookbook/i by Marian Clark1 cup shortening2 cups granulated sugar3 eggs1 cup cold mashed potatoes2 tablespoons cocoa1 teaspoon cinnamon2 t

Olde Hitching Post Restaurant Sweet Georgian Shrimp16 jumbo shrimp (peeled and deveined)2 ounces clarified butter1 tablespoon chopped shallots3 ounces peach brandy4 ounces fresh peaches (pureed)16 fresh peach wedges4 ounces heavy cream1 pound angel hair pasta1 bunc

Olive Garden Chicken Formaggio Pizza4 ounces boneless, skinless chicken breast1 tablespoon olive oil2 tablespoons onions, diced1 cup tomatoes; drained and diced1 teaspoon garlic, chopped1/8 teaspoon salt1/2 teaspoon dried basil1/2 cup fontinella cheese, shredded1/2

O`Charley`s Beef Monterey1 ounce salad oil1 teaspoon minced garlic7 ounces marinated beef tipsSeasoning salt1/2 cup freshly sliced mushrooms (1/4 inch hand cut)1/2 cup julienne red onion (1/4 x 2 1/2 inches)1 ounce Burgundy wine4 ounces rice pilaf1 slice Monterey

Oceana Restaurant Moonen`s Cod WichuBeer Batter/u3/4 cup all purpose flour2 teaspoons baking powder1 whole egg1 cup very cold beerPinch saltPinch cayenneIn a large combine all the above ingredients together and let sit 1 hour covered.uFish/u1 cup

Our Gang Cafe Chicken CacciatoreThis is absolutely the best I`ve ever made...easy and makes a plentiful serving...reheats well.1 pound boneless, skinless chicken breasts,    cut into 1 ounce chunks2 tablespoons chopped garlic3 to 4 ounces cooking sherry1/2 cu

Oceana BBQ Spiced French Fries6 cups vegetable oil4 Idaho potatoes, peeled and cut into 1 /4 thick inch fries1 recipe BBQ SpiceIn a heavy bottomed pot, preheat the vegetable oil to 350 degrees F. Add the potatoes and fry until golden, about 5 to 7 minutes. Transfer the fries to a l

Olive Garden Tortellini do Forni1 1/4 pounds cheese tortellini, cookedChopped fresh parsleyFreshly grated Parmesan cheeseuTomato Basil Cream Sauce/u1/4 cup olive oil2 large garlic cloves, minced2 cups peeled crushed drained plum tomatoes1 chicken bouillon cube,

Olive Garden Tomato Basil Crostini2 (6 inch diameter) Boboli bread shells    (or similar Italian flat bread)2 tablespoons freshly grated Parmesan cheeseuTomato Basil Topping/u1 1/2 cups seeded diced Roma tomatoes1 tablespoon chopped fresh basil1 table

Olive Garden Spaghetti Sauce2 pounds ground round2 tablespoons oil1 (14 ounce) can stewed tomatoes, cut up6 ounces V 8 juice1 (16 ounce) jar Prego spaghetti sauce1 envelope onion soup mix1/2 cup grape jellyBrown meat in oil until pink color disappears. Crumble with

Olive Garden Tiramisu Dessert1 sponge cake (10 to 12 inch diameter, about 3 inches tall)3 ounces strong black coffee or instant espresso3 ounces brandy or rum1 1/2 pounds cream cheese or mascarpone, room temperature1 1/2 cups superfine or powdered sugarUnsweetened cocoa powde

Olive Garden Spaghetti Carbonara8 ounces mushrooms with stems, sliced 1/4 inch6 tablespoons finely minced shallots1/4 cup rendered bacon drippings or olive oil24 slices thick bacon, cooked, and sliced 1/2 inch strips2 pounds spaghetti, cooked2 teaspoons finely chopped parsley

Olive Garden Shrimp PrimaverauSauce/u6 tablespoons butter or margarine1 tablespoon garlic, fresh, minced1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)32 ounces crushed tomatoes, canned1 1/2 tablespoons lemon juice, fresh1/4 teaspoon (or to taste) red pepper,

Olive Garden Seafood Pasta Chowder6 ounces small shells or bowties3 ounces crab meat6 tablespoons butter1/2 pound sliced fresh mushrooms2 (1 ounce) package Newburg sauce mix3 cups milk1 1/2 cups water1/4 cup dry white wine1/4 cup sliced green onionsCook past

Olive Garden Seafood Torcello1 pound cod fillets6 ounces clams, drained and chopped6 ounces langostinos or rock shrimp, cooked6 ounces crabmeat, picked over6 ounces dry radiatore, spirelli or pasta, cookeduB?chamel Sauce/u3 tablespoons butter or margarine3 1/2 t

Olive Garden San Remo1 1/2 pounds green bell peppers, cut into strips8 ounces yellow onion, cut into 1/2 inch strips1 pound mushrooms, halved1/4 cup olive oil4 teaspoons minced garlic32 ounces canned tomatoes with juice,    cut into 1/2 inch pieces16 oun

Olive Garden San MarcouVegetables/u1 cup green bell pepper, julienne1 cup red bell pepper, julienne1 3/4 cups broccoli florets, cut small1 cup zucchini, sliced 1/4 inch, then halved1 cup yellow squash, sliced 1/4 inch, then halved3 tablespoons olive oiluPasta

Olive Garden Ravioletti in Mushroom Walnut Cream Sauce12 ounces ravioletti or tricolored tortellini, cooked2 tablespoons extra virgin olive oil8 ounces mushrooms, sliced1/4 cup walnuts, chopped3/4 cup heavy whipping cream1/4 teaspoon freshly ground black pepper2 cups fresh

Olive Garden Salad Dressing1 1/2 cups bottled Italian dressing2 tablespoons grated Parmesan cheese2 tablespoons granulated sugar (or equivalent in Equal)1 large raw egg (or egg beaters to equal 1 egg    or 2 tablespoons mayonnaise)1/4 cup olive oilBlend a

Olive Garden Pizza Bianco2 seasoned thick 6 inch diameter pizza    crusts, ready to serveuCheese Filling/u1/2 cup ricotta1/4 cup grated Parmesan cheese1/4 cup shredded mozzarella cheese1/4 cup shredded Fontina cheese1 tablespoon minced yellow onio

Olive Garden Pasta with Broccoli1 pound fresh pasta shells or    1 pound medium dry shells, cooked1/4 cup olive oil12 ounce broccoli florets, steamed2 teaspoons garlic, minced1/4 cup green onions, sliced thin1 cup fresh mushrooms, sliced2 teaspoons fresh

Olive Garden Peaches `n` Cream CheesecakeuSponge Cake Base/u1 egg1/3 cup granulated sugar1/4 teaspoon vanilla extract1/4 cup all purpose flour1/4 teaspoon baking powder1 pinch salt2 tablespoons wateruFilling/u2 pounds cream cheese, softened1 cup

Olive Garden Pasta Roma Soup2 (16 ounce) cans garbanzo beans, drained6 slices bacon, cooked, drained, and chopped1/3 cup olive oil3/4 cup diced onions1 cup diced celery1/4 teaspoon minced garlic1 cup julienned carrots1 1/2 cups drained diced canned tomatoes1 quart

Olive Garden Neapolitan ZitiSource: Olive Garden Restaurants Southern U.S. Cuisine (Copycat/Restaurant Collection) at southernfood.about.com1 1/2 pounds sweet/hot Italian link sausage1 1/3 cups green bell pepper in 1 x 1/4 inch strips2 tablespoons olive oil3/4 pound ziti past

Olive Garden Pasta Frittata12 ounces spaghetti, broken into 2 inch pieces    and cooked al dente3 ounces green onions, sliced3 ounces thick sliced bacon, cooked, choppedVegetable spray or margarine3 tablespoon shredded Fontina (heaping)Freshly grated Parmesa

Olive Garden Mostaccioli Quattro Formaggio1 cup cooked mostaccioli per person1/2 teaspoon salad oil per 1 cup pasta1/2 cup heavy cream per personParsleyParmesan, grated1/2 cup Quattro Formaggio Mix per personuQuattro Formaggio Mix/u2 ounces mozzarella, shredded,

Olive Garden LasagnauAlfredo Sauce/u1/2 pound sweet or salted butter12 ounce heavy creamFresh ground white pepper1 1/2 cups fresh Parmesan, grated18 (1/2 ounce) slices mozzarella cheeseuRicotta Cheese Mix/u1 pint ricotta cheese2 ounces Romano, grated

Olive Garden Heart Healthy Chicken and Pasta8 ounces fresh pasta shells or 6 ounces dry pasta shells1 1/4 pounds fresh spinach1 pound chicken breast; boned, skinned and grilled,    cut in 1 inch dice4 medium cloves garlic, chopped fine1 teaspoon olive oil or veg

Olive Garden Gazpacho ItalianouSoup Base/u28 ounces canned Italian plum tomatoes1 garlic clove, minced1/2 cup very finely chopped mixed herbs1/2 cup olive oil3 tablespoons white wine vinegar3 tablespoons lemon juice1 teaspoon salt1/4 cup diced white or red onio

Olive Garden Florentine Lasagna1 pound fresh spinach1 pound fresh mushrooms, chopped coarsely1 cup onion, chopped1 clove garlic, minced2 tablespoons olive oil3 cups ricotta cheese1 2/3 cups Parmesan cheese, divided1 egg1/2 teaspoon salt1/2 teaspoon black pepper

Olive Garden Fettuccine Assortito1 cup julienned green bell pepper1 cup julienned red bell pepper1 3/4 cups small cut broccoli florets1 cup zucchini, cut in 1/4 inch thick slices1 cup yellow squash, cut in 1/4 inch thick slices1 cup matchstick cut carrots1 3/4 cups julienn

Olive Garden Eggplant Parmigiana1 eggplant, peeled, and cut into 1/4 inch thick slicesFlour, for dustingOil, for fryingSeasoned salt, to taste1 (16 ounce) jar Prego meat flavored sauce1/4 cup grape jelly1 (14 ounce) can sliced style stewed tomatoes4 slices mozzarella c