CARRABBA'S® ITALIAN WEDDING CAKE MARTINI

Carrabba's® Italian Wedding Cake Martini

Menu Description:

Skyy Vanilla Vodka with créme de cocoa and pineapple juice 8.00

1-1/4 ounces Skky Vanilla Vodka

3/4 ounce Creme de Cacao

3 ounces pineapple juice

ice

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Combine the ingredients with ice in a martini shaker, shake approximately 1 minute and serve in chilled martini glass.

1 serving

MACHINE SHED BAKED POTATO SOUP

Machine Shed Restaurant Baked Potato Soup

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2-1/2 Pounds baby red potatoes, quartered

1/2 Cup uncooked bacon, finely diced

1 jumbo onion, diced

1/4 Bunch celery, diced

2 Quarts milk

1 Quart water

4 Tablespoons chicken base

1 Teaspoon salt

1 Teaspoon black pepper

3/4 Cup margarine or butter, (1 1/2 sticks)

3/4 Cup flour

1/4 Bunch freshly chopped parsley

1 Cup whipping cream

Garnish:

Shredded Colby cheese

fried bacon bits

chopped green onions

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In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease and return mixture to pot.

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Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. .In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

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While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot.

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Servings: 10

MAX & ERMA'S® TORTILLA SOUP

Max & Erma’s® Tortilla Soup
6-8 ounces cooked chicken, diced

2 Tablespoons vegetable oil

1/4 Cup minced white onion

1/4 Cup minced Anaheim pepper

1 Teaspoon minced garlic

4 Cups chicken broth

2 Tablespoons cornstarch

1 1/2 Cup shredded mild cheddar cheese

3 6-inch corn tortillas, minced

Juice of 1 lime

1/4 Cup canned diced tomato

1-2 Teaspoons chile powder
1/2 Teaspoon cumin

1/4 Teaspoon ground Mexican oregano

1/4 Teaspoon salt
1/4 Teaspoon ground white pepper
Dash Tabasco Sauce

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Garnish
Crispy Tortilla

2 to 3 cups vegetable oil

2 6-inch flour tortillas, thinly sliced

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In a large saucepan, heat vegetable oil over medium heat. Saute onion, minced pepper and garlic until the onion is translucent being careful not to burn the garlic.

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Stir the cornstarch in the chicken broth to dissolve and add the mixture to the saucepan. Add the remaining ingredients. Heat over medium heat while stirring constantly to help the cheese melt. When soup begins to bubble, reduce heat and simmer 10-15 minutes.

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Heat 2 to 3 cups vegetable oil to 325 degrees F. in a medium saucepan or deep fryer. Drop the thinly sliced flour tortillas in the oil and fry for 1 to 1 1/2 minutes or until golden brown. Drain on paper towels.

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Serve soup with crisp tortillas on top.
Makes 4 servings.

RUBY TUESDAY CHICKEN QUESADILLA

Ruby Tuesday Chicken Quesadilla

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5 ounce chicken breast

Italian Dressing

12 inch flour tortilla

margarine or butter for frying

1 cup shredded monterey jack/cheddar cheese

1 tablespoon tomatoes, diced

1 tablespoon jalapeno peppers, diced

Cajun Seasoning (to taste)

1/2 cup shredded lettuce

1/4 cup diced tomatoes

Sour Cream

Salsa

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Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.

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Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun 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.

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Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.

GREYSTON BAKERY RED VELVET CUPCAKES

Greyston Bakery Red Velvet Cupcakes

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Source: The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan

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THE CUPCAKES:

2 1/4 cups unbleached all-purpose flour

1 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 cup unsweetened cocoa powder

2 eggs

1 cup buttermilk

1 teaspoon distilled white vinegar

1 cup vegetable oil

2 tablespoons (1 ounce) red food coloring

1 teaspoon pure vanilla extract

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THE FROSTING:

1 (8-ounce) package cream cheese, softened to room temperature

1/2 cup (1 stick) unsalted butter, softened to room temperature

4 cups (about a 1-pound package) confectioners' sugar

2 teaspoons pure vanilla extract

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THE CUPCAKES:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.

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In a bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring and vanilla, beating until well-combined. Slowly add the dry ingredients, mixing until combined. Pour the batter into the prepared muffin cups, filling each cup about 2/3 full.

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Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the muffin pan from the oven and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin, and place them on the wire rack to cool completely.

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THE FROSTING:

In the bowl of an electric mixer set on medium-high speed, cream the cream cheese and butter. Reduce the speed to low, and gradually beat in the confectioners' sugar, until the mixture is fluffy. Beat in the vanilla.

OLIVE GARDEN® TOASTED RAVIOLI

Olive Garden uses beef ravioli, but you can use your favorite ravioli.

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The Olive Garden® Toasted Ravioli

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4 to 8 cups canola oil (as required by fryer)

1 egg, beaten

1 cup milk

1 cup Progresso Italian style bread crumbs

12 pre-made beef ravioli

1 tablespoon grated parmesan cheese

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On the side

1/2 cup marinara sauce, warmed

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Preheat the oil in your deep fryer to 325 degrees.Combine the beaten egg with the milk in shallow bowl. In a separte shallow bowl add the bread crumbs.

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Dip the ravioli one at a time into the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes to set breading. Carefully add a small handful of the breaded ravioli into the preheated oil. Do not crowd ravioli in deep fryer.

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Fry raviolis for 1 to 2 minutes until golden brown. Remove fried ravioli and place on a paper-towel lined plate to drain.

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Arrange cooked ravioli on serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
Serves 3 to 4 as an appetizer.

TEXAS ROADHOUSE® POTATO SKINS

Texas Roadhouse® Potato Skins

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Baking Potatoes

Cooking Oil (Vegetable or Canola)

Cheddar Cheese

Bacon Bits

Your choice of topping, sour cream, ketchup, ranch dressing
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Bake potatoes in oven first, then cut in half, scoop out part of the insides, to make room for toppings... too thin and potatoes will be too crispy.

Fry the potato halves in something like a Fry Daddy, or another fryer, with your oil.
Leave submerged in oil for just about 30 seconds to a minute
Put on paper towel to drain excess grease .
Continue with rest of potatoes
Top with Cheddar Cheese and put back in oven only long enough for cheese to melt.
Top with Bacon Bits, and your favorite toppings.

LONE STAR STEAKHOUSE® SWEET BOURBON SALMON

Lone Star Steakhouse and Saloon® Sweet Bourbon Salmon
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2-8 ounce salmon fillets
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Sweet Bourbon Marinade:
1/3 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon Kentucky bourbon
1/2 teaspoon cracked black pepper
1/4 teaspoon garlic powder
2/3 cup vegetable oil
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Optional Garnish:
2 teaspoons snipped fresh chives
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Sweet Bourbon Marinade:
Combine the pineapple juice with soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Set aside.
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Remove any skin from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over the salmon. Reserve about 1/4-1/3 cup of marinade to brush on the salmon as it cooks. Cover container with filets and refrigerate for 2 hours.
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Preheat barbecue or stovetop grill over medium/high heat.Grill fillets for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade.

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Arrange the fillets on each plate , sprinkling with chives if using.

PANERA BREAD® SPINACH ARTICHOKE BAKED EGG SOUFFLE

Panera Bread® Spinach Artichoke

Baked Egg Souffle

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Menu Description: Spinach, Romano cheese, red peppers and artichoke hearts, lightly flavored with a hint of garlic & a dash of Tabasco

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3 tablespoons frozen spinach, thawed

3 tablespoons minced artichoke hearts

2 teaspoons minced onion

1 teaspoon minced red bell pepper

5 eggs

2 tablespoons milk

2 tablespoons heavy cream

1/4 cup shredded cheddar cheese

1/4 cup shredded Monterey Jack cheese

1 tablespoon shredded Parmesan cheese

1/4 teaspoon salt

1 8-ounce tube Pillsbury Crescent butter flake dough

melted butter

1/4 cup shredded Asiago cheese

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Preheat oven to 375 degrees F.

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Combine spinach, artichoke hearts,onion and red bell pepper in bowl. Add 2 tablespoons water. Cover bowl with plastic wrap and poke several holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs and mix in milk, cream, cheddar and jack cheese, parmesan and salt. Stir in the spinach, artichoke, onion and bell pepper.

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Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture.
Unroll the crescent dough and disregard the perforations for the triangles. Pinch the dough together along the diagonal perforations so that you create four rectangles. Sprinkle dough lightly with flour. Roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

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Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

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Beat the last egg in a small bowl, brush beaten egg over the top of the dough in each ramekin.

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Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
*Serves 4

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To make the spinach and bacon version of this dish substitute 4 pieces of cooked and crumbled bacon for the artichoke hearts. Omit the artichoke and add bacon to the egg mixture before microwaving.If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. Bake time will be 30-35 minutes.

T.G.I. FRIDAY® BLACK BEAN SOUP

T.G.I. Friday's® Black Bean Soup
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2 Tablespoons vegetable oil
3/4 Cup diced white onion
3/4 Cup diced celery
1/2 Cup diced carrot
1/4 Cup diced green bell pepper
2 Tablespoons minced garlic
4 15-ounce cans black beans
4 Cups chicken stock
2 Tablespoons apple cider vinegar
2 Teaspoons chili powder
1/2 Teaspoon cayenne pepper
1/2 Teaspoon cumin
1/2 Teaspoon salt
1/4 Teaspoon concentrated liquid smoke (hickory)
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Garnish
shredded cheddar/monterey jack cheese blend
chopped green onion
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Heat 2 tablespoons of oil in a large saucepan or stock pot over medium heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and saute until the onions are transulcent, but do not brown.
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Rinse beans under cold water and strain.
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Measure 3 cups of the strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.
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Add the pureed beans and remaining whole beans to the cooked vegetables. Add the remaining chicken stock, apple cider vinegar, chili powder, cayenne pepperm cumin, and salt to the mixture in the saucepan and sir to mix.
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Bring mixture to a boil. Reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
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Serve the soup topped with 2-3 tablespoons of cheese blend and a teaspoon of chopped green onion.

Makes six 1-cup servings.

P.F. CHANG'S® COCONUT-CURRY VEGETABLES

Some tips from my daughter who has had this recipe at P.F. Chang's and tried this version.
She cut the brown sugar down to 1 tablespoon added the tofu (about 8 ounces drained and fried) and tossed a handful of peanuts on top. She added that this recipes was very close to the restaurant version.

P.F. Chang's® Coconut-Curry Vegetables
Courtesy of: Chef Moises Ortiz, P.F. Chang's China Bistro

For the Tofu
2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
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1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas
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Coconut-Curry Sauce:
1/2 cup canned coconut milk*
2 Tbl. soy sauce
1/2 tsp. curry powder
1 - 2 Tbl. packed brown sugar *see note above recipe
2 tsp. unseasoned rice vinegar or cider vinegar
1/2 cup peanuts
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2 Tbl. canola oil for stir-frying
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2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water mixed together in small bowl.
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* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.
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1. Drain the tofu, cube and fry in 1 tablespoon oil until brown. Set aside.

2. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.

3. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.

4. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.

5. Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.

6. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).

7. Add the peanuts.

8. Serve with rice, noodles, or a warm loaf of bread.

Use a milder or hotter curry powder to vary the spice.
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

P.F. CHANG'S® SZECHWAN CHICKEN CHOW FUN

P.F. Chang's® Szechwan Chicken Chow Fun

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4 ounces ground chicken (cooked)

14 ounces chow fun noodles (wide rice noodle)

2 teaspoons minced scallions

1 teaspoon minced garlic

1 teaspoon chili paste

1 teaspoon Szechwan preserved vegetables (can be found at Asian market)

2 teaspoons shredded black fungus mushrooms

1 teaspoon Sesame oil

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Sauce

3 teaspoons soy sauce

2 teaspoons vinegar

2 teaspoons sugar

1 teaspoon oyster sauce

1 teaspoon mushroom soy sauce

2 teaspoons water

Separate the chow fun noodles and cover with plastic wrap until ready for use.Heat the wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for about 6 seconds.Add ground chicken and stir fry with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry for about 10 seconds. Separate the noodles and mix into the wok a handful at a time. Continue cooking for 2 to 4 minutes or until the noodles are hot. Mix in sesame oil before serving. Serve on plates. Garnish with Szechwan preserved vegetables and minced scallion.
Serves: 2

JACK IN THE BOX® OREO COOKIE SHAKE

Jack In The Box® Oreo Cookie Shake

1 1/2 Cups vanilla ice cream
3/4 Cups milk
4-5 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed until
smooth.
Break Oreo cookies and add to the blender. Mix on low speed until most the cookies are broken into very small crumbs, leave a few large chunks.

1 serving

P.F. CHANG'S® ORANGE PEEL CHICKEN

P. F. Chang's® Orange Peel Chicken
Sauce
1 tablespoon vegetable oil
2 tablespoons garlic, minced or pressed
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

Chicken
1/2 cup vegetable oil
4 chicken breasts
1 egg, beaten
1 cup milk
1 cup flour
Peel from 1/4 orange, julienne about 1/8 inch thick.

Sauce:

Heat 1 tablespoon of oil in a saucepan over medium heat. Add garlic and green onions. Be careful that the garlic doesn't burn. This will give the dish a bitter taste. Add tomato sauce and water. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer until sauce thickens, about 4-6 minutes. Remove from heat and set aside.

Chicken:

Heat oil in a wok over medium heat.

Slice chicken breast fillets into small pieces.

Place the beaten egg/milk mixture and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour
again.


Add chicken, half at a time to wok and cook until chicken pieces are brown on one side. Turn the chicken pieces over and cook until golden brown.

Drain cooked chicken pieces on paper towels.

Rinse wok and heat on medium again. Add again add julienne orange peel and chicken. Heat briefly stirring gently, about 30 seconds.

Add sauce to the pan and cook for about 2 minutes. Gently stir once or twice while sauce cooks. Cook until the sauce thickens.

MAGGIANO'S® NEW YORK STYLE CHEESECAKE

Maggiano's® New York Style Cheesecake
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Source: Keith Brunell, executive chef and partner

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FOR THE CRUST:
12 ladyfingers (Savoiardi, available at Italian markets)
1/2 stick (4 tablespoons) butter, melted
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FOR THE FILLING:
3 packages (8-ounces each) cream cheese, softened
1 cup ricotta cheese (Polly-O brand preferred)
2 cups dairy sour cream
1 1/2 tablespoons vanilla
1 tablespoon lemon juice
1 cup sugar
3 eggs (should measure 1/2 cup)
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FOR SERVING:
whipped cream and fresh strawberries and strawberry sauce, if desired.
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TO MAKE THE CRUST:

In a food processor, combine broken up ladyfingers with butter and process until mixture is in fine crumbs. Press onto bottom only of a 9-inch springform pan (3 inches high). Wrap a double thickness of foil around bottom and all the way up sides of outside of pan.
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TO MAKE THE FILLING:

In a large bowl, with an electric mixer, beat cream cheese, ricotta cheese, sour cream, vanilla and lemon juice about 6 to 7 minutes or until light and fluffy. Beat in sugar and continue beating 3 to 4 minutes, until very smooth. Beat in eggs, one at a time, beating well after each addition. Pour mixture into crust-lined pan.
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TO BAKE:

Put springform pan into a larger baking pan and carefully add hot
water to come 1/3 way up side of springform pan (best to do this on oven
rack).
Bake in preheated 250-degree F oven 4 to 4 1/2 hours or until set and knife inserted near center comes out clean. (Top should be pale golden, if at all).
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Remove springform pan from larger baking pan and cool to room temperature.
While cake is still warm, run tip of a sharp knife gently around sides to
loosen cake from pan. Refrigerate until cold, at least 3 hours or longer.
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TO SERVE:

Carefully remove springform side of pan. Cut cheesecake into
slices with a sharp knife dipped into hot water and wiped dry. Serve cold
with whipped cream and fresh strawberries and strawberry sauce, if desired.
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Makes 1 (9-inch) cheesecake

CHOCOLATE DIPPED STRAWBERRIES

Another quick and easy strawberry dessert for Valentine's Day.

Chocolate Dipped Strawberries

8 ounces Semi-sweet or Bittersweet Chocolate -finely chopped or grated

1-2 ounces white chocolate for drizzling-optional

36 medium strawberries -approximately

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Melt chocolate in a double boiler over hot, not boiling water. Stir constantly to help melt. Try not to let the chocolate get too hot,or you will break the temper on the chocolate and it will not have the nice shine to it when it cools, but still tastes good.
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Dip strawberries into chocolate; let excess chocolate drip off.
Place dipped strawerries on parchment or wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.

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If drizzling with white chocolate, melt white chocolate. Place chocolate into a disposable piping bag or a zip-top storage bad. Cut a very small opening at the tip to drizzle the white chocolate onto the chocolate coated berries once the dark chocolate has firmed. Let firm before serving or refrigerate until ready to serve.If it will be a while before you serve, place dipped strawberries in the refrigerator. They will lose their nice shiney look, but again, they will taste just as good.

CHOCOLATE COVERED CHERRY MARTINI

This is even better if you garnish with a chocolate covered cherry cordial, the ones that have the stem attached.

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Chocolate Covered Cherry Martini

1 1/2 ounce of cherry vodka

1 1/2 ounce chocolate vodka

1 ounce creme de cacao

1 1/2 ounce half & half

Chocolate syrup

Splash of Grenadine or cherry juice
Marachino Cherries or

Chocolate Cherry Cordial

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Chill glasses in the freezer.

Combine the vodkas, creme de cacao and half and half in a martini shaker filled with ice. Shake to blend.

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Squeeze chocolate syrup around inside of cold martini glasses. Add splash of grenadine or cherry juice to the bottom of each glass and carefully pour the martini mixture into the glass. Add a cherry or even better a chocolate cover cherry cordial for garnish.

OLIVE GARDEN® STRAWBERRIES ROMANOFF

I have change this a tiny bit. The original recipe called for the unusual measurement of 5/16 cup brown sugar. Since this would be 5 tablespoon and 1/3 cup is 5 1/3 tablespoons I just used 1/3 cup. You can always use 5 tablespoons in place of the 1/3 cup brown sugar.

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Olive Garden Strawberries Romanoff
Servings: 4

prep: 15 min

chill: 45 min

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2 quartt Strawberries, washed and quartered

2 cups Sour cream

1/3 cup Brown sugar

Juice of 1 orange

1 Tablespoon Triple Sec

Fresh Mint

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COMBINE sour cream, brown sugar, orange juice and triple sec together in a mixing bowl.Toss in the strawberries, folding in until evenly coated.

PLACE 1/2 cup of berries in a dessert dish or champagne glass.

Garnish with a sprig of mint.

CHILL until ready to serve.

OLIVE GARDEN® CHICKEN ALFREDO

Olive Garden® Chicken Alfredo

1 small boneless/skinless chicken breast per serving

Olive Oil

Seasoning of choice, if desired

Olive Garden Alfredo Sauce-recipe follows

Pasta of choice

Salt and pepper to taste
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Lightly brush 1 chicken breast for each serving with olive oil and season to your taste( salt and pepper, nothing, season salt, grill seasoning). Grill chicken breast until done.

Set aside until cool enough to handle, and then slice each breast into 1/2- 3/4 inch strips.

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Make Alfredo Sauce.

Cook and drain pasta of choice.

Toss pasta with sauce and top with slice chicken breasts (1 breast per serving).

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Olive Garden Alfredo Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 4

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1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste
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HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your favorite pasta.

OLIVE GARDEN® CAPELLINI POMODORO

Olive Garden® Capellini Pomodoro

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 4

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14 oz capellini pasta (angel hair)

8 medium tomatoes, cut into ½” pieces

11 fresh basil leaves, chopped

2 cloves garlic, chopped

6 Tbsp olive oil

Salt and freshly ground pepper, to taste
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COOK capellini pasta according to package directions.

MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.

DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.

SERVE immediately.

OLIVE GARDEN® FIVE-CHEESE ZITI AL FORNA

Olive Garden® Five-Cheese Ziti al Forno

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Ziti are long tubes of macaroni, and al forno is Italian for baked or roasted.
Fontina is a semifirm yet creamy cheese.
Besides Italy, fontinas are made in other countries, including Denmark, France and the United States. Many of these fontinas, especially when young, tend to be blander and softer than the Italian original.
Ingredients:
1 lb. dry ziti pasta

1 cup shredded mozzarella cheese

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Ziti sauce:

4 cups tomato sauce

2 cups Alfredo sauce

1/2 cup ricotta sauce

1 tsp garlic pepper

1/2 tsp garlic powder

1/4 cup shredded mozzarella

3 Tblsp shredded fontina cheese

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Ziti topping:

3 Tblsp each: grated Romano and Parmesan cheeses

3 cups shredded mozzarella

1/2 cup Italian bread crumbs

1 Tblsp chopped garlic

3 Tblsp each: vegetable oil and freshly chopped parsley

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For the ziti sauce, combine all ingredients and blend thoroughly. Cover and refrigerate until ready to use.

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For the ziti topping, combine all ingredients and blend thoroughly. Cover and refrigerate until ready to use.

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In a large pot bring 5 quarts of water to a boil. Cook pasta according to package directions. While pasta is boiling, heat oven to 375 F and spray an 8-by-10- or 9-by-12-inch baking dish with cooking spray. Spread 1/4 cup of the ziti sauce evenly on bottom of dish.

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In a large bowl, mix 3 3/4 cups of the ziti sauce with the hot, drained pasta. Pour mixture into baking dish. Cover evenly with 1 cup shredded mozzarella. Top cheese with ziti topping mixture. Place pan in center rack in oven. Bake 25-35 minutes until top is lightly browned and cheese is bubbling.

Servings: 6

OLIVE GARDEN® CHICKEN MARSALA

Olive Garden® Chicken Marsala

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt to tastePepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

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POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.

COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.

COVER and simmer for about 15 minutes.

TRANSFER to serving plate.

OLIVE GARDEN® CHICKEN CROSTINA

For a nice Valentines's day dinner for two try cutting the recipe in half. You'll probably still have left-overs or enough for two big eaters. You can also prepare 1/2 the recipe and only prepare 2 chicken breast if you aren't looking for any left-overs.

OLIVE GARDEN® CHICKEN CROSTINA

Menu Description

Inspired by our Culinary Institute of Tuscanys , this flavorful chicken entrée features a golden potato-parmesan crust and creamy garlic-butter sauce.

Try it with one of our featured Italian wines.
Serves Six

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Wine Pairing Recommendation: Bertani Due Uve

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Potato crust (recipe below)

6 boneless, skinless chicken breasts

2 cups and

1 tablespoon flour

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Italian seasoning

1 tablespoon roasted garlic, minced

1 cup white wine

1 1/2 cups heavy cream

5 tablespoons extra-virgin olive oil

1 pound linguine

1 cup Parmesan cheese, grated

1 cup Roma tomatoes, cored and diced

2 tablespoons parsley, chopped

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Potato Crust

1 1/2 cups seasoned breadcrumbs

1/4 cup melted butter

1/2 teaspoon garlic powder

1/4 cup parsley, chopped

1 small potato, peeled and grated

1/4 cup Parmesan cheese, grated

Salt and pepper to taste

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Preparation:- Using a spoon, thoroughly mix all ingredients in a large bowl.- Cover and set aside until ready to use.

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Assembling Chicken Crostina
- In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian seasoning. Dredge chicken breasts in the mixture, shaking off any excess.

- Heat 3 tablespoons of olive oil in a large skillet. Cook chicken breasts two at a time over medium-high heat until golden brown and crisp, or until the internal temperature reaches 165 degrees F. Add more olive oil for each batch as necessary.

- Place cooked chicken breast on a baking sheet or dish and top with the potato crust mixture. Transfer the baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

- Cook pasta according to package directions. Drain and set aside.

- Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and cook for 1 minute. Stir in 1 tablespoon of flour and white wine and bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of parsley and tomatoes. The sauce is done when it is bubbling throughout and has started to thicken.

- Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

CARRABBA'S ITALIAN GRILL SOGNO DI CIOCCOLATA (CHOCOLATE DREAM)

You can use the short cuts and use package mixes for the brownie and chocolate mousse and use purchased prepared hot fudge sauce or you can make some or all from scratch.
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Carrabba's Italian Grill Sogno di Cioccolata (Chocolate Dream)
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1 box dark fudge brownie mix (or your favorite scratch recipe)
1/4 cup Kahlua
2 cups prepared chocolate mousse (from scratch or use pkg Chocolate Mousse Mix)
2 cups whipped cream
1 ounce semi-sweet chocolate shavings
Hot fudge sauce (your favoite recipe or supermarket brand)
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Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
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Line two 9" square baking pans with parchment paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.
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Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.
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Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
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Brush the brownie evenly with 1/2 of the Kahlua; then top with 1/2 of the mousse, spreading it evenly over the brownie. Spread 1/2 of the whipped cream over the mousse.
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Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse. Drizzle with hot fudge sauce.
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Refrigerate until ready to serve.

SEASONS 52 MIDNIGHT MARTINI

Seasons 52 Midnight Martini
2 servings

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4 oz. Blavod vodka

1 oz. Rose's Blue Raspberry (see note)

1 oz. cranberry juice

Ice

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Mix all ingredients over ice. Shake and strain into a martini glass.
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Note: This fruit flavoring is sold in liquor stores and some large supermarkets

CREAM-FILLED STRAWBERRIES

Cream-Filled Strawberries

16 large strawberries

1/3 Cup cream cheese, room temperature

1/2 Cup heavy cream

2 Tablespoons powdered sugar

1/2 teaspoon vanilla extract

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Wash strawberries and let dry on a plate covered with paper towels.For strawberries to sit flat you may need to cut the stem off. With a sharp knife, cut and "X" into each strawberry, almost to the bottom of each berrry. Gently open the strawberry apart at the cut. Set aside.
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With an electric mixer whip the cream cheese and heavy cream until soft peaks form. Add sugar and vanilla extract and whip until stiff peaks form.

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Spoon the cream mixture into a pastry bag fitted with a large star tip,Pipe the cream into the wberries. Cover and refrigerate until ready to serve.

EXTRA-RICH CHOCOLATE CAKE

Extra-Rich Chocolate Cake
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Source: Southern Living, NOVEMBER 1999
Servings: 24 servings
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2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
1/2 cup vegetable oil
1/4 cup butter or margarine
3 tablespoon cocoa
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
1/4 cup strong brewed coffee
Chocolate Frosting
Chopped pecans-optional
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Stir together first 5 ingredients.Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Chocolate Frosting over warm cake; cool completely in pan on a wire rack. Sprinkle with chopped pecans, if desired.


Southern Living, NOVEMBER 1999.

RED VELVET CHEESE CAKE

This red colored cheesecake is perfect for Valentines Day.

Source: Southern Living Christmas Cookbook
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RED VELVET CHEESE CAKE
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1-1/2 Cups Chocolate Graham Cracker Crumbs
1/4 Cup Butter, melted
1 Tablespoon Granulated Sugar
3 (8-ounce) Packages Cream Cheese, softened
1-1/2 Cups Granulated Sugar
4 Large Eggs, lightly beaten
3 Tablespoons Unsweetened Cocoa
1 Cup Sour Cream
1/2 Cup Whole Buttermilk
2 Teaspoons Vanilla Extract
1 Teaspoon Distilled White Vinegar
2 (1-ounce) Bottles Red Food Coloring
1 (3-ounce) Package Cream Cheese, softened
1/4 Cup Butter, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
Red Sugar Crystals-optional
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Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar. Press mixture into the bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages of cream cheese and 1-1/2 cups granulated sugar at Medium-Low speed with an electric mixer for 1 minute. Add eggs and next 6 ingredients, mixing on Low speed just until fully combined. Pour batter into prepared crust.
Bake at 325-degrees for 10 minutes. Then reduce heat to 300-degrees and bake for 1 hour and 15 minutes, or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven. Cool in a pan on a wire rack for 30 minutes. Cover and chill at least 8 hours but over night is best.
Beat 1 (3-ounce) package of cream cheese and 1/4-cup butter at Medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over the the top of the cheesecake. Remove sides of springform pan.

BAKED HOT CHOCOLATE

Baked Hot Chocolate

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10 ounces semisweet chocolate, finely chopped

8 tablespoons unsalted butter, cut into cubes

4 large eggs

1/4 granulated sugar

1/2 teaspoon vanilla extract

whipped cream
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Position a rack in the middle of the oven and preheat oven to 350ºF.
Arrange 4 ovenproof 8 ounce ramekins in a baking or roasting pan.
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Place the chocolate and butter in the top of a over simmering water.
Whisk until the chocolate has melted and mixture is smooth. Remove from the heat, stir in vanilla extract and set aside.

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Beat eggs and sugar together in bowl with an electric mixer. Set the bowlover simmering water and stir until warm to the touch.
Place the bowl on a stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.

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Spoon the batter into the cups. Add enough very hot water to the roasting pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes.

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To test for doneness inset a wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated oven for 5 minutes, or until warm.

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Served topped with a dollop of whipped cream