Olive Garden's Chicken Marsala Recipe

Amount Measure Ingredient -- Preparation Method

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4 boneless skinless chicken breast halves -- pounded 1/4" thick

1/4 cup Wondra flour

1/2 teaspoon salt

1/8 teaspoon freshly-ground black pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter or margarine

1 cup sliced fresh mushrooms

1/2 cup Marsala wine

Directions:

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. This recipe yields 4 servings.

Olive Garden Shrimp Primavera Recipe

SAUCE
1/3 ounce Butter or margarine
1 1 ounce Pk Knorr Romaglio Pasta -- Sauce Mix (or simila)
28 ounces canned tomatoes -- crushed
2 tablespoons lemon juice
1/4 teaspoon red chili pepper -- crushed
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper

VEGETABLES
2 tablespoons butter
1/2 pound mushrooms -- halved
1 cup green peppers -- 1" squares
1 cup red peppers -- 1" squares1/2 cup yellow onion -- 1" squares
1 pound linguini -- cooked
1 pound 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 simmer5 more minutes. When pasta is almost done, stir shrimp into sauce to heatthrough.Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.

Olive Garden Florentine Lasagna Recipe

Amount Measure Ingredient -- Preparation Method
1 pound Fresh spinach
1 pound Fresh mushrooms -- chopped coarsely
1 cup Onion -- chopped
1 clove Garlic -- minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chopmushrooms and onions and mince garlic over medium-high heat until onions aretender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan,egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach andmushroom-onion mixture and mix on low speed until just blended. Cook lasagnaaccording to package directions; rinse under cool water and drain thoroughly.Place foru lasagna strips in bottom of lightly oiled 9x13" pan, overlappingslightly. Top with 2 c of spinach filling.Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering twomore times and top with remaining four lasagna strips. Spread 1 cup ofmarinara or tomato-cream sauce over top and cover tightly with foil. Preheatoven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm atleast 30 minutes before cutting. Top with extra Parmesan cheese. (Can berefrigerated a day in advance of baking if desired.)

San Francisco Chops Recipe

4 Pork Chops 1/2 to 3/4 inch thick
1 Tbsp Oil
1 clove Garlic, minced
Sauce:
2 tsp Oil
4 Tbsp Dry Sherry or broth
4 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1/4 tsp crushed Red Pepper
2 tsp Cornstarch
2 Tbsp Water
Trim pork chop of fat, heat oil in skillet. Brown chops on both
sides. Remove and add a little more oil if needed. Saute’ garlic
for a minute, being careful not to burn it. Combine oil sherry or
broth, soy sauce, brown sugar, and red pepper. Place chops in
skillet. Pour sauce over them. Cover tightly. Simmer over low
heat until chops are tender and cooked through 30 to 35 minutes.
Add a little water (1 to 2 Tbsp) if needed to keep sauce from
cooking down. Turn once, remove chops to platter. Stir in
cornstarch dissolved in water. Cook until thickened, pour over
chops, serve over noodle or pasta

Dotties Pork Barbecue Recipe

Buy a pork roast and parboil gently until well cooked. Cool and
cut up meat, discarding fat.
Cut up 1 large onion, fine pieces, 1 green pepper.
Add:
1 cup Vinegar
2-1/2 cups Ketchup
3 Tbsp Lea and Perrins Worcestershire Sauce
2 Tbsp yellow Mustard
1/4 to 1/2 cup Sugar
1/2 tsp Tabasco sauce
Add meat and mix well. Add enough liquid from cooked meat to
thin a bit. Cook gently until onion and pepper is well cooked.
Serve on buns.

Ham and Beef Roll Recipe

2 beaten Eggs
3/4 cup of Bread Crumbs (or 1 slice bread)
1/2 cup Tomato juice
2 Tbsp Parsley
1/2 tsp Oregano
1/4 Tsp Salt
1/2 Tsp Pepper
1 small clove Garlic, minced, or Garlic salt
2 pounds Ground Beef
8 thin slices Boiled Ham
6 ozs. Shredded Mozarella Cheese
3 slices Mozarella Cheese
Mix meat with all other ingredients except cheese and spread on
wax paper about 11 x 10 inches. Take ham and place over meat
spread, and sprinkle with mozzarella cheese. Then roll up like a
jelly roll. Bake at 350° for 1 hour and 15 minutes or until done.
Then take mozzarella cheese and cut diagonally and place on
top. Place in oven for 5 minutes to melt cheese. Meat will look
pink inside due to use of the ham.

Pork Tenderloin with Cinnamon Recipe

Serves 6
1-1/2 to 2 lbs Pork Tenderloin or Chops
4 Tbsp each of Sugar & Soy Sauce
1-1/2 tsp Cinnamon
2 Tbsp Pepsi
1 tsp Ground Ginger
2 tsp Dry Mustard
2 tbsp Lemon juice
Preheat oven at 400°. Place pork in roasting pan. Combine all
other ingredients and pour over pork. Bake for 15 minutes then
reduce heat to 350° and roast another 35 to 40 minutes. Baste
frequently with the sauce-add water as needed.

Savory Braised Beef Recipe

2 lb Stew Meat
3 Tbsp Flour
1 tsp Salt
1/8 tsp Pepper
2 Tbsp Margarine
16 oz can Tomatoes
1 lg Onion
1 clove Garlic
2 tsp Chili Powder
2 Tbsp Worcestershire Sauce
1/4 cup Catsup
Shake meat with flour, salt, and pepper. Brown in margarine.
Add remaining ingredients and braise slowly until tender for 2
hours. Serve over potatoes, rice or noodles.
Could use crockpot for several hours.

German Beef Stew Recipe

1-1/2 lbs Stew Meat
2 Tbsp Oil
2 Carrots, shredded
1 Apple, cored and diced
1/2 cup Onion
1 cup Water
1/3 cup Wine
2 Beef Bouillon cubes
1 clove Garlic (minced)
1/8 tsp. Thyme
1 Bay Leaf
1 Tbsp Cornstarch
1/4 cup cold Water
Noodles
Brown meat in oil, add carrot, apple, onion, 1 cup water, wine,
bouillon, garlic, thyme, bay leaf. Cover and cook over low heat for
1-1/2 hours or till beef is tender. Remove bay leaf. Combine
cornstarch and cold water, add to beef mixture. Cook and stir till
thick and bubbly. Serve over hot noodles. (Can be prepared in
crock pot)

Beef Tips

1-1/2 to 2 lbs Stew Meat, cut in small pieces
Cooking Oil
2 stalks Celery, chopped fine
1 small Onion, chopped
1 small can Mushrooms, drained
1 can Mushroom Soup
1 can Cream of Chicken Soup
In large Dutch oven, brown meat, celery and onion in a little
cooking oil. Add mushrooms and soups, cover and bake in 300°
oven for 4 hours. Serve with rice or mashed potatoes. Yield 6
servings. Note: This is excellent prepared in a slow cooker.

Cheesy-Potato Casserole Recipe

Instant Potato Buds, enough to make 8 servings of mashed
potatoes
1 cup shredded Chedder Cheese
1 pkg frozen chopped Broccoli, thawed and drained (or green
beans)
1 can Cream of Mushroom Soup
1/4 cup Milk
1 tsp instant minced Onion
1/4 tsp Pepper
1/4 tsp Garlic salt
1 lb Smoked Sausage, cut into slices
1/2 cup Bread Crumbs
1/4 cup grated Parmesan Cheese
Heat oven to 350°. Prepare mashed potatoes as directed on
package. Stir in chedder cheese. Reserve. Mix broccoli, soup, milk,
onion, pepper, and garlic salt in small bowl. Layer 1/3 each of the
potato mixture, broccoli mixture, and sausage slices in ungreased 3
qrt. casserole; repeat 2 times. Sprinkle top with bread crumbs and
Parmesan cheese. At this point casserole may be baked uncovered
until brown, 30-35 minutes. Or cover and refrigerate up to 24
hours. Uncover and bake 35-40 minutes.

No pucker Sausage and Sauerkraunt Recipe

2-1/4 lbs fresh Polish Sausage
2 cup Liquid Broth (from boiling sausage)
1 medium Onion (sliced)
2 medium Potatoes (sliced)
1-1/2 quarts Sauerkraut (drained and rinsed)
1 Tbsp Caraway Seed
2 Tbsp Molasses
Brown sugar to taste
Simmer sausage for 20 minutes. Remove sausage from pot
saving 2 cups of broth, place uncooked potatoes and onions and
1/2 cup broth in blender until mixed. Add blender mixture and
bring remaining broth to a simmer. Next, add sauerkraut, molasses,
caraway seed, and brown sugar to taste to the simmering
mixture. Hastily cut sausage into one inch pieces, place sausage
and saurkraut mixture into a covered casserole dish and bake at
350° for 60 minutes.

Chicken and Rice Casserole Recipe

Chicken
1 can Chicken Soup
1 can Celery Soup
1 can Mushroom Soup
1 cup Water
Rice
Mix all together and put in casserole, 6 to 8 pieces (chicken
breast) or any pieces dipped in 2 Tbsps melted butter and 1 Tbsp
Kitchen bouquet. Lay the chicken pieces in the casserole on top
of the soup and rice mixture and bake uncovered. Bake in a 9x13
greased pan at 350° for 1 hour.

Chicken Lyon Recipe

2 cups Chicken
2 cups Celery, chopped
1/2 cup slivered Almonds
1 pkg frozen Peas (thawed)
1/2 can Pimento
2 Tbsps chopped Onion
Mix and put into casserole
Cover with sauce
2 Tbsp Lemon juice
2 Tbsp Butter
3 Tbsp Flour
Cook until thick, cool and add 1/2 cup Hellman’s mayo. Top with
crushed potato chips and shredded Swiss cheese. Bake 350° for
1 hour.

Chicken and Stuffing Casserole Recipe

1 Chicken, cooked, boned and cut up
1 pgk Pepperidge Farm Stuffing Mix
Celery
Chedder Cheese, cubed
Gravy or Chicken Broth
Mix stuffing as directed. Combine all ingredients with enough
broth or gravy to moisten. Bake at 350° for 30 minutes or microwave
until heated thru.

Don The Beachcomber Casserole

1 Chicken, cooked and cut up
3 cups Broth
1/2 to 3/4 cup Rice
1/2 Green Pepper chopped
1 cup Celery chopped
1 chopped Onion
1 can Mushroom or 1/4 lb Fresh, sliced
1 can Mushroom Soup
1 cup blanched Almonds ( or water chestnuts or cashews)
Partially cook rice, celery and onion in broth. Combine all ingredients
in a large bowl and pour into greased casserole. Sprinkle
with nuts. Bake at 350° for 45 minutes to 1 hour.

Kentucky Fried or Baked Chicken Recipe

3 cups Self Rising Flour
Lipton cup of soup or Knorr tomato with basil-2 envelopes
1 Tbsp Paprika
Salt
Good Seasoning Italian Seasoning- 2 pkg- this takes care of the
11 herbs and spices.

Breast of Chicken Scala Recipe

3 whole Chicken Breasts, skinned, boned & halved
2 tbsp Flour
1/4 cup Butter
1 can Condensed Beef Bouillon, undiluted
1/2 cup Sour Cream
1 tsp Salt
1/4 tsp Pepper
Sprinkle chicken with flour. Saute in butter about 15 minutes.
Add bouillon, simmer uncovered about 45 minutes. Stir in sour
cream, salt, and pepper. Simmer 10 minutes. Remove meat to
serving dish. Stir sauce in pan to mix well. Strain over chicken.

Chicken Lasagna Recipe

Sauce:
1/2 cup chopped Onion
2 Tbsp Butter
2/3 cup Milk
10-3/4 oz can Creamy Chicken Mushroom Soup
8 oz pkg Lasagna Noodles, cooked
16 oz Cottage Cheese
8 oz pkg Cream Cheese, cut into 1/2-in. Cubes
2-1/2 cups cubed, cooked Chicken
12 oz. (3 cups) shredded Cheddar Cheese
1/4 cup grated Parmesan Cheese
Heat oven to 350°. In large skillet, saute onion in butter until
tender. Stir in soup and milk. Spread enough sauce to lightly
cover bottom of 9 x 13 x 2 in. pan. Layer 1/3 of noodles, cottage
cheese, cream cheese, chicken, sauce and cheddar cheese in
that order; repeat twice more. Sprinkle top with Parmesan
cheese. Bake 50 to 60 minutes.
Lasagna can be assembled a day ahead, refrigerated and baked
the next day.

Chicken and Broccoli Casserole Recipe

2 whole Chicken Breasts, cooked, cut in pieces
1 lg bunch Broccoli, cooked, cut in pieces
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 tsp Lemon juice
2 can Mushroom Soup, undiluted
1 small can Mushroom and juice
Salt to taste
dash of Curry Powder
1 cup Dressing mix moistened with Chicken Broth
Layer chicken and broccoli in casserole. Cover with sauce. Top
with dressing. Sprinkle parmesan cheese. Bake one hour at
350°.