Copycat Olive Garden Alfredo Sauce Recipe

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Olive Garden Alfredo Sauce

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Olive Garden Alfredo Sauce at Home

Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Olive Garden Alfredo Sauce at home quickly and easily with this recipe! And now that I’ve made it once, it’s so delicious my children are asking for every night.

Simple Techniques to Make Olive Garden Alfredo Sauce at Home

The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.

Copy Cat Olive Garden Alfredo Sauce Recipe

Ingredients

1 ½ C milk
1 ½ C heavy cream
½ C Parmesan, grated
½ C Romano, grated
6 egg yolks
salt and pepper

Instructions

Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.
Place egg yolks in a bowl and whisk. Add about half of the hot milk and cream mixture to the eggs slowly, whisking continually.
Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.
Remove sauce from the heat to thicken.
Season to taste with salt and pepper.

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What to do with Your Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettuccine, you can dip bread sticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees. It makes the perfect quick Italian casserole for a weekday meal.

Olive garden Alfredo Sauce Recipe

1 ½ C milk

1 ½ C heavy cream

½ C Parmesan, grated

½ C Romano, grated

6 egg yolks

salt and pepper

Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.

Place egg yolks in a bowl and whisk. Add about half of the hot milk and cream mixture to the eggs slowly, whisking continually.

Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.

Remove sauce from the heat to thicken.

Season to taste with salt and pepper.

Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!

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Copycat Olive Garden Bruschetta al Pomodoro Recipe

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Copycat Olive Garden Bruschetta al Pomodoro

Olive Garden is one of my family’s favorite places to grab a bite and we love to share appetizers. Besides their fabulous stuffed mushrooms, our favorite is Bruschetta al Pomodoro. Fresh tomatoes and basil, garlic and just a touch of olive oil, come together for simple salad that is spooned over crispy toasted bread. Copycat Olive Garden Bruschetta al Pomodoro is a fantastic starter to any meal, and is perfect for a summer meal, with a few deli meats and a salad.

Fresh Tomatoes Make Copycat Olive Garden Bruschetta al Pomodoro

The best Copycat Olive Garden Bruschetta al Pomodoro starts with fresh garden tomatoes. Romas make the best bruschetta, as they are meaty with a low amount of seeds. Look for tomatoes that are uniformly red, and yield to gentle pressure. The flavor will be amazing. If you have a local farmer’s market, check to see if they have some Romas.

Copycat Olive Garden Bruschetta al Pomodoro Recipe

Ingredients

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4 Roma tomatoes, diced
2 cloves garlic, minced
5 basil leaves, chopped
4 T olive oil
salt
pepper
1 loaf French bread or baguette
olive oil to brush
1 garlic clove, cut in half

Instructions

In a bowl, mix the tomatoes, minced garlic, and chopped basil.
Drizzle the olive oil and season with salt and pepper to taste. Mix well.

Refrigerate 1 hour, until chilled.
Heat oven to 400 degrees F.
Slice bread into ½ inch slices.
Brush with olive oil and place on baking sheet.

Toast in oven until crispy, 5-7 minutes.
Remove to a serving plate and allow to cool slightly.
Top with tomato mixture and serve.

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Making Copycat Olive Garden Bruschetta al Pomodoro for a Crowd

Copycat Olive Garden Bruschetta al Pomodoro is perfect for a gathering! You can double, triple, or more the recipe. Leave the salad in a bowl, and place it on a plate with the bread around it, or in a bowl beside it. Guests can top their bread and enjoy the crisp crunch and tangy cool of Copycat Olive Garden Bruschetta al Pomodoro!

Ingredients:

4 Roma tomatoes, diced

2 cloves garlic, minced

5 basil leaves, chopped

4 T olive oil

salt

pepper

1 loaf French bread or baguette

olive oil to brush

1 garlic clove, cut in half

Directions:

In a bowl, mix the tomatoes, minced garlic, and chopped basil.

Drizzle the olive oil and season with salt and pepper to taste. Mix well.

Refrigerate 1 hour, until chillded.

Heat oven to 400 degrees F.

Slice bread into ½ inch slices.

Brush with olive oil and place on baking sheet.

Toast in oven until crispy, 5-7 minutes.

Remove to a serving plate and allow to cool slightly.

Top with tomato mixture and serve.

Cruise your local farmer’s market and find some tasty tomatoes and garlic for a homemade batch of Copycat Olive Garden Bruschetta al Pomodoro!

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Copycat Olive Garden Stuffed Mushrooms Recipe

This Raining Hot Coupons deal was posted on August 1, 2013 at 10:06 pm MST 1 Comment

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Copycat Olive Garden Stuffed Mushrooms at Home

From the first time I visited Olive Garden, I’ve loved their Stuffed Mushrooms. They are tender, with just the right amount of garlic to them, making them the perfect appetizer to any meal. I found that I could make these at home, pretty easily, from some pretty common ingredients, so now I don’t have to wait for a trip to have Copycat Olive Garden Stuffed Mushrooms at home.

What Makes Copycat Olive Garden Stuffed Mushrooms Different

There are a few secret ingredients in Copycat Olive Garden Stuffed Mushrooms. The first is not only minced clams, but also the juice they were canned in. These two things set Copycat Olive Garden Stuffed Mushrooms apart from other similar recipes. The flavor is rich and succulent, without having a strong fishy taste like you would expect. Another thing that makes Copycat Olive Garden Stuffed Mushrooms amazing is the mix of Parmesan and mozzarella cheeses. It adds another level of flavor that really makes the mushrooms taste fabulous.

Copycat Olive Garden Stuffed Mushrooms Recipe

Ingredients

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8-12 large white mushrooms, cleaned, stems removed and discarded
1 6 oz can minced clams, ¼ C of juice reserved
1 egg
¾ t garlic, minced
? t garlic salt
1 t oregano
1 T butter, melted
½ C bread crumbs
3 T Parmesan cheese, grated
2 T mozzarella cheese, finely shredded
¼ C butter, melted
¼ C mozzarella cheese, finely shredded

Instructions

Heat oven to 350 degrees F.
Place mushrooms in a shallow, oven proof dish, stem opening up.
In a bowl, mix the clams, ¼ C reserved clam juice, egg, garlic and garlic salt, oregano, 1 T butter, bread crumbs, Parmesan cheese, and 2 T mozzarella cheese. Mix well.
Fill each of the mushroom caps equally.
Pour the ¼ C butter over the mushrooms evenly.
http://www.raininghotcoupons.com/wp-content/uploads/2013/08/Copycat-Olive-Garden-Stuffed-Mushrooms-Ready-to-Bake.jpg
Bake 20-25 minutes, until filling is golden brown.
Remove from oven and sprinkle with remaining mozzarella cheese.
Serve hot.

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Copycat Olive Garden Stuffed Mushrooms as an Appetizer for a Crowd

It’s easy to make Copycat Olive Garden Stuffed Mushrooms as an appetizer for a party. Instead of the larger stuffing mushrooms, purchase the smaller, more “button” mushrooms. They will take less stuffing per mushroom, and you can make a whole tray full in minutes. People will love the flavor and surely ask for the recipe for your Copycat Olive Garden Stuffed Mushrooms.

Ingredients:

8-12 large white mushrooms, cleaned, stems removed and discarded

1 6 oz can minced clams, ¼ C of juice reserved

1 egg

¾ t garlic, minced

⅛ t garlic salt

1 t oregano

1 T butter, melted

½ C bread crumbs

3 T Parmesan cheese, grated

2 T mozzarella cheese, finely shredded

¼ C butter, melted

¼ C mozzarella cheese, finely shredded

Directions:

Heat oven to 350 degrees F.

Place mushrooms in a shallow, oven proof dish, stem opening up.

In a bowl, mix the clams, ¼ C reserved clam juice, egg, garlic and garlic salt, oregano, 1 T butter, bread crumbs, Parmesan cheese, and 2 T mozzarella cheese. Mix well.

Fill each of the mushroom caps equally.

Pour the ¼ C butter over the mushrooms evenly.

Bake 20-25 minutes, until filling is golden brown.

Remove from oven and sprinkle with remaining mozzarella cheese.

Serve hot.

Copycat Olive Garden Stuffed Mushrooms are the perfect appetizer for any night!

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Olive Garden Copy Cat Zuppa Toscana Recipe

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Olive Garden Zuppa Toscana at Home Anytime

I love the soups at Olive Garden. They are always fresh, hot, and delicious! I don’t always have the time or money to go out to dinner though, so I have found ways to bring these amazing soups home by making them fresh in my kitchen. Olive Garden’s Zuppa Toscana is one such soup that is easy to make at home with everyday ingredients. And, it’s a pretty fast soup too, ready in just about an hour, making it great as a weeknight meal or as a starter for a weekend feast. What could be better?

What Makes Zuppa Toscana So Tasty

Starting with Italian sausage and bacon, and finishing with the bity Swiss chard, everything melds to make a beautiful soup. To thicken the broth slightly, add heavy cream just before serving. It will create a wonderfully creamy Zuppa Toscana that has a rich flavor.

Olive Garden Copy Cat Zuppa Toscana Recipe

Ingredients

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1 lb Italian sausage, links or loose
4 slices bacon, cut into pieces
32 oz box chicken stock
1 qt water
2 Russet potatoes, ½ inch dice
2 onions, diced
3 cloves garlic, minced
3 C Swiss chard, chopped into bite sized pieces
1 C heavy cream

Instructions

Cut the sausage into bite sized rounds, if using links.
Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside.
While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot. Simmer until the potatoes are tender, about 20-30 minutes.
Add the sausage and bacon. Simmer another 5 minutes.
Add the chard and cream. Simmer a final 5 minutes.
Serve hot with crusty bread or breadsticks.

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Olive Garden Zuppa Toscana Crock Pot Style

If you’d like to make Zuppa Toscana in the crock pot, brown up the sausage, then put everything but the chard and cream in the crock pot. Let it simmer 6 hours, and about 5 minutes before adding the chard and cream. Let the chard wilt, about 5-10 minutes, and you are set for an amazing dinner!

1 lb Italian sausage, links or loose

4 slices bacon, cut into pieces

32 oz box chicken stock

1 qt water

2 Russet potatoes, ½ inch dice

2 onions, diced

3 cloves garlic, minced

3 C Swiss chard, chopped into bite sized pieces

1 C heavy cream

Cut the sausage into bite sized rounds, if using links.

Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside.

While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot. Simmer until the potatoes are tender, about 20-30 minutes.

Add the sausage and bacon. Simmer another 5 minutes.

Add the chard and cream. Simmer a final 5 minutes.

Serve hot with crusty bread or breadsticks.

Don’t wait until you can go to Olive Garden! Make Zuppa Toscana at home tonight!

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Olive Garden Copy Cat Recipe: Lasagna Primavera!

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Olive Garden’s Lasagna Primavera is a Lighter Take on a Classic

I love a good, meaty and gooey lasagna, but I was in the mood for lighter fare recently when I visited my local Olive Garden. They have a great section to their menu called Lighter Italian Fare, which I thought was code for “diet stuff with no flavor.” Boy, was I wrong. I ordered the Lasagna Primavera The flavors were bold, the tomatoes were fresh, and the dish was amazing. But, could I make something similar at home? I set off on a kitchen adventure to find out.

Lasagna Primavera Gets the Veggies in Your Diet

What makes Lasagna Primavera different from other lasagnas is two things: the pasta is folded, not stacked, and the filling is deliciously satisfying and healthy. By folding the pasta, you make something individualized that can still be cooked in a large batch. But the filling is what really makes this lasagna stand out. Fresh zucchini and summer squash, as well as peppers, make this dish bright and creative. The filling, ultimately, can be anything you want it to be, but the squash makes this summery and fantastic.

Olive Garden Copy Cat Recipe: Lasagna Primavera!

Ingredients

12 lasagna noodles
2 baby zucchini
2 baby grey (Mexican) summer squash
2 baby yellow summer squash
1 jar of your favorite pasta sauce
8 oz shredded mozzarella

Instructions

Heat oven to 375 degrees F.
Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.
While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.

Place about a half a cup of pasta sauce into the bottom of a 13x9 pan and spread around.
Lay a noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash.

Fold the ends over the top and place folded ends down on the sauce. Continue with the remaining noodles.

Top with the remaining sauce and mozzarella.

Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.
Serve with a salad and garlic bread.

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Love Lasagna But On a Diet? Try Lasagna Primavera for a Fresh Dish

I love a good piece of lasagna, but I love a lighter dish sometimes. This is a great way to lighten up an old favorite without losing the deliciousness of it. You can even top it with grilled chicken, something Olive Garden does. But don’t skip out on something you love because you don’t want all the calories. Two pieces of folded pasta, including sauce and cheese, are a total of 361 calories and 9 grams of fat. A nationally marketed frozen lasagna has about 1100 calories per serving, with 48 grams of fat, making these simple lasagna rolls much better for your waistline.

12 lasagna noodles

2 baby zucchini

2 baby grey (Mexican) summer squash

2 baby yellow summer squash

1 jar of your favorite pasta sauce

8 oz shredded mozzarella

Heat oven to 375 degrees F.

Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water.

While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside.

Place about a half a cup of pasta sauce into the bottom of a 13×9 pan and spread around.

Lay a noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash.

Fold the ends over the top and place folded ends down on the sauce. Continue with the remaining noodles.

Top with the remaining sauce and mozzarella.

Bake for 30 minutes, until sauce is bubbly and cheese is melted.

Serve with a salad and garlic bread.

Ease that craving for lasagna! Make a batch of Olive Garden Copy Cat Lasagna Primavera!

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Olive Garden CopyCat Chicken and Gnocchi Soup Recipe

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Make Olive Garden Soup at Home

I love going to Olive Garden for two things: a fabulously crisp and simple salad, and the Olive Garden Chicken and Gnocchi Soup. I love them both, but the Chicken and Gnocchi Soup is unique to Olive Garden and I just had to be able to make it at home. Otherwise, I would live there!

Chicken and Gnocchi Soup is Fast and Simple to make

With a bit of leftover chicken, it’s easy to make this Olive Garden Copycat soup. When I don’t have leftover chicken, I roast a couple of pieces in the oven for about an hour. The roasted flavor adds a subtle earthy flavor to the soup that is just amazing.

What is a Gnocchi

Gnocchi is an Italian dumpling that is made from potatoes or sometimes ricotta cheese. If you have eaten Chicken Dumplings than you have had a version of a gnocchi ( it just looked a little different) You can find them at your grocer’s, usually with the premium pastas. They are fantastic in soups, but also as a pasta dish. Gnocchi lend a bit of starch to your broth, so they will thicken soup just a little. In Chicken and Gnocchi Soup, it provides a bit of a chewy bite, in contrast with tender vegetables and savory broth. Gnocchi pasta is the type that when it floats, it’s cooked.

Chicken and Gnocchi Soup ~ Olive Garden in Your Kitchen

Ingredients

1 carrots, shredded or sliced thin
2 ribs celery, sliced thin
1 medium onion, diced
3 sprigs thyme
2 T olive oil
2 C roasted chicken, cut bite sized
6 C chicken broth
2 C water
2 16 oz pkgs gnocchi
2 C heavy whipping cream
2 C escarole or kale, diced

Instructions

In a large stockpot, heat the olive oil over medium high heat. Saute the carrots, celery, and onion until the onion is clear. Add the thyme and saute another minute.
Add the chicken, chicken broth and water. Bring to a boil and cook for 10 minutes.
Remove the thyme stems, leaving any leaves behind.
Gently add the gnocchi and continue to boil until they float to the surface.
Stir in the whipping cream and kale. Simmer another 5 minutes.
Serve with crusty bread.

http://www.raininghotcoupons.com/chicken-gnocchi-soup-olive-garden-kitchen/

Chicken and Gnocchi Soup Recipe

Add a salad, some crispy bread or garlic bread, and you have a meal with Chicken and Gnocchi Soup! Be creative with your salad and add some cheese and chicken to it for a great, filling meal!

1 carrots, shredded or sliced thin

2 ribs celery, sliced thin

1 medium onion, diced

3 sprigs thyme

2 T olive oil

2 C roasted chicken, cut bite sized

6 C chicken broth

2 C water

2 16 oz pkgs gnocchi

2 C heavy whipping cream

2 C escarole or kale, diced

In a large stockpot, heat the olive oil over medium high heat. Saute the carrots, celery, and onion until the onion is clear. Add the thyme and saute another minute.

Add the chicken, chicken broth and water. Bring to a boil and cook for 10 minutes.

Remove the thyme stems, leaving any leaves behind.

Gently add the gnocchi and continue to boil until they float to the surface.

Stir in the whipping cream and kale. Simmer another 5 minutes.

Serve with crusty bread.

Why wait in lines for a table, when you can make Olive Garden Chicken and Gnocchi Soup at home?

Pssst – Do you love our Olive Garden Copycat recipes? Try our Copycat Zuppa Toscana

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New Olive Garden Coupons!

This Raining Hot Coupons deal was posted on January 21, 2013 at 12:30 pm MST Leave a Comment

Save money with your next trip to Olive Garden with printable coupons!

Grab your $5 off 1 Entree from the Lighter Fare Menu printable coupon here

Grab your 20% off Entire Table’s Lunch printable coupon here

These coupons will expire 1/24/12

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