Fettuccine all'Amatriciana Recipe

Fettuccine all'Amatriciana Recipe

Serves 6

Prep Time: 15 minutes
Cook: 30 minutes

2 oz Lean Smoked Bacon, cut into 1x1/4x1/4 inch strips
Tomato Sauce
1/4 tsp Crushed Red Pepper
1 oz (1/4 cup) Grated Parmesan Cheese
1/4 oz Shredded Fresh Basil
2 Tbsp Romano Cheese (.5 oz)
1/4 oz Shredded Fresh Basil (1/2 cup)
1 lb(s) Fettuccine Pasta

Place bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown.

Stir in crushed red pepper and cook one minute. Add tomato sauce and bring to a boil.

Meanwhile cook Fettucine in a large pot of boiling salt water until al dente.

Drain pasta, reserving 1/2 cup of cooking liquid, and return it to the pot.

Add tomato sauce and reserved pasta cooking liquid. Bring to a boil and remove from heat. Stir in grated cheeses and basil.

Toss to mix and serve immediately.

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Macaroni Grill's Farfalle Di Pollo Al Sugo Bianco

Serving Size: 4
4 cups heavy whipping cream
1/8 teaspoon chicken paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/2 stick butter
1/2 cup diced red onions
1/2 cup pancetta (Italian spice-cured bacon) -- chopped
1 tablespoon chopped garlic
3/4 cup chopped green onion, tops only
3/4 pound sliced grilled chicken
2 pounds cooked farfalle (bow-tie pasta)
8 ounces heavy whipping cream
1 tablespoon chopped parsley

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese.
Stir constantly with a wire whip and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce.
Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
To make the pasta dish: saute red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta.
Deglaze the pan with the cream.
Add asiago cream sauce.
Heat thoroughly.
Garnish with parsley and serve.
This recipe yields 4 servings.

Pizza Uno's Deep Pan Chicago Style Pizza

1 cup warm tap water -- (110 to 115 degrees)
1 package active dry yeast
3 1/2 cups flour
1/2 cup coarse-ground cornmeal
1 teaspoon salt
1/4 cup oil
1 pound mozzarella -- sliced
1 pound sausage -- removed from the casing and crumbled
1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
2 garlic cloves -- minced
3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated Parmesan cheese

Cooking Directions
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
Mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15 to 20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling.
Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
Serve immediately.
This recipe yields 6 servings.

Pizza Hut's Cavatini

4 cups uncooked assorted pasta, cooked al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes, sliced
1 Can V-8 juice - (6 oz)
1 jar Prego meat-flavored spaghetti sauce - (16 oz)
1/2 cup grape jelly
Mozzarella cheese slices
Provolone cheese slices

Cooking Directions:

Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese.
Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil.
Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes.
This recipe yields 6 servings.

Olive Garden's Fried Mozzarella

16 oz Package of Mozzarella Cheese
2 Eggs
1/4 Cup of Water
1 1/2 of Cups Italian Bread Crumbs
1/2 tsp. of Garlic Salt
1 tsp. of Italian Seasonings
2/3 of Cup Flour
1/3 of Cup Corn Starch


Slice cheese into thick strips then cut crossways into triangles.
Beat the eggs with water and set aside.
Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with corn starch and set aside.
Heat your vegetable oil for deep frying to 360 degrees.
Dip cheese in flour, then in the egg wash and finally coat with bread crumbs
Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain.
Serve with your favorite Italian Spaghetti Sauce and enjoy.

TGI Friday's Sex on the Beach

3/4 oz. Vodka
3/4 oz. Midori (Melon liqueur)
3/4 oz. Chambord (Raspberry liqueur)
1 1/2 oz. Pineapple Juice
1 1/2 oz. Cranberry Juice

Pour over Ice

Olive Garden Sangria

1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice

This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.

T.G.I. Friday's Jack Daniel's Marinade And Dipping Sauce

1/3 cup diced red onions
1/2 teaspoon finely-diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's black label bourbon
1/2 teaspoon Tobasco sauce

Cooking Directions:
Place ingredients in sauce pan in order listed. Mix and stir after each ingredient.
Place on medium heat and stir until mixture reaches boiling stage.
Turn temperature down to low until mixture is on a slow simmer.
Cook sauce for 35 to 45 minutes and remove from heat.
Mixture will have reduced in volume about a 1/4 to 1/3.
Sauce is great with chicken fingers or crispy deep-fried chicken breast strips.

T.G.I. Friday's Fire Bites

1 Can Sliced Jalepeo Peppers - (26 oz) (not pickled, those used for nachos)
2 2/3 Cup Crackers Crumbs
2 Cup Flour
2 Eggs
1/2 Cup Water
Vegetable Oil -- for deep frying

Cooking Directions:
Drain jalepeo peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well.
Heat oil in fry pan, deep-fryer, or fry-cooker until temperature is the same degrees that you would fry French-frys at.
Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.
Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown.
Remove peppers and dry on a paper towel.
Peppers are served with your favorite Con Queso Dip on the side.

T.G.I. Friday's Sizzling Vegetable Fajitas

Serving Size: 1


8 ounces chopped cilantro
3 garlic cloves
1/2 cup olive oil
1/8 teaspoon salt -- or to taste
1/8 teaspoon freshly-ground black pepper -- or to taste
2 ounces freshly-grated Parmesan cheese
1 medium onion -- sliced
1/2 tablespoon margarine
2 cups vegetable combination -- selected from carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
whole snow peas
Juice of 1/2 lemon
3 flour tortillas -- warmed
Lime wedge -- for garnish
Pico De Gallo Sauce -- (see recipe)
Sour cream
Shredded Cheddar cheese

To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saut with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas.

This recipe yields 1 serving. Three tortillas make one very generous portion.
If you make the T.G.I. Friday's Sizzling Vegetable Fajitas please let me know by adding a comment.

T.G.I. Friday's B-52 Shooters

Serving Size: 1
1/2 ounce Kalhua
1/2 ounce Triple Sec
1/2 ounce Bailey's Irish Cream

Cooking Directions:
Layer each ingredient into a shooter glass in the order that they appear.
This recipe yields 1 servings.

T.G.I. Friday's 9 Layer Dip

2 strips lean bacon
1 can plain refried beans - (16 oz)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded Cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tablespoon finely-chopped fresh cilantro
2 tablespoons sliced black olives
2 tablespoons finely-sliced green onions

Cooking Directions:
Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
To built 9-layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 to 1 1/2 inches thick
- 1/2 cup shredded cheese
- 1/2 cup prepared sour cream
- 3/4 cup guacamole - diced tomatoes - diced cilantro - black olives - sliced green onion
- 1/4 cup cheese for garnish.
Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Kenny Rogers' Bbq Sauce

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar - (packed)
6 tablespoons lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon cinnamon

Cooking Directions:
In heavy saucepan bring mixture to boil.
Stir constantly about 4 to 5 minutes.
Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.
Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.

Starbucks' Date Scones

Serving Size: 12


1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup unsalted butter -- chilled
1 egg
2/3 cup 1% buttermilk
2/3 cup dates

Cooking Directions:

Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter.
Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.)
Shape the dough into a rectangle about 2 inches thick on a floured surface.
Cut into 12 triangles.
Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes.
Cool on a rack.
This recipe yields 12 scones.

Starbucks' Chocolate Meringue Drops


1/3 cup egg whites
= (or 1/3 cup Eggology liquid egg whites)
1/2 cup white sugar
6 ounces semi sweet chocolate chips - (3/4 cup)
1/2 teaspoon pure vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts - (generous)

Cooking Directions:
Preheat oven to 350 degrees.
Place rack in lower third of oven.
Cover two large baking sheets with parchment paper.
In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
This recipe yields 12 to 18 cookies.

Starbucks' Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or cloves - (modest)
3/4 cup milk or cream - (to 1 cup)
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract -- (optional)
1 cup butterscotch chips
1/2 cup grated walnuts -- (optional)
=== TOPPING ===
1/3 cup butterscotch chips - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Cooking Directions:
Preheat oven to 425 degrees.
Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter.
Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl.
Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
Stir to make a soft dough.
Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins.
Brush tops with egg white and add ground butterscotch chips.
Bake until browned -- 16 to 18 minutes.
Dust with confectioner's sugar when cool.
Comments: Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course.

Taco Bell's Crispitos

1/8 cup cinnamon
1/2 cup sugar
10 flour tortillas
Oil -- for frying
Honey -- for dipping

Cooking Directions:
Mix together cinnamon and sugar very well. In a dutch oven, or large skillet heat the oil to 350 degrees. If you do not have a thermometer, you can set it on medium-high, but be carefull to watch that it doesn't get too hot and begin to smoke. Quarter the tortillas and deep fry 2 to 4 at a time. Allow them to cook on one side for about 30 seconds or until golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the tortillas are draining liberally sprinkle with cinnamon and sugar mixture. These are really great with honey.

Taco Bell's Cinnamon Twists

1/2 cup sugar
1 tablespoon cinnamon
Rotinni noodles
(you must use a rice based noodle)
3 cups oil, peanut oil preferred

Cooking Directions:
Combine cinnamon and sugar in a small bowl and mix well. Heat oil to about 500 degrees, be careful not to let the oil smoke. When the oil is hot enough, drop a handful of uncooked noodles, dropping only a few at a time. Deep-fry for 30 seconds. You will know when they are done because they will sink to the bottom and then resurface. Place cooked noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar mix over them.

Tony Roma's Onion Rings

6 white onions
1 cup milk
3 eggs -- beaten
Salt -- to taste
2 cups pancake mix

Cooking Directions:
Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn out onto serving plate.

World Cafe's Spicy Chicken Pasta

Serving Size: 4
Extra-virgin olive oil
2 teaspoons Thai chile paste (sambaloelek)
1 pound skinless chicken breast -- cubed
12 ounces bow-tie pasta
8 tablespoons basil pesto
1/2 cup chopped cilantro
1/2 cup grated Parmesan cheese
Cooking Directions:
Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown. Cook pasta in boiling water until al dente. Drain. Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with
additional Parmesan is desired.
This recipe yields 4 to 6 servings.

Zuni Cafe's Caesar Salad

Serving Size: 4
2 salt-packed anchovies -- filleted, rinsed,
dried, and chopped
1/2 tablespoon minced garlic - (generous)
1/2 tablespoon red wine vinegar - (scant)
1 pinch sea salt
Freshly-ground black pepper
1/3 cup olive oil -- plus
1 tablespoon olive oil
1/4 pound chewy rustic French or Italian bread -- cut into 3/4" cubes
Juice of 1 lemon - (abt 2 tbspns) -- or to taste
2 ounces freshly-grated Parmigiano-Reggiano
2 eggs -- well beaten
2 romaine lettuce hearts -- cored, leaves left
whole, chilled
Combine half of the anchovies and garlic in a bowl. Add all of the
vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand
20 minutes.
Cooking Directions:
Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and toast in a 300 degree oven until golden, about 10 minutes. At serving time, add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese to the dressing base. Whisk in the eggs to form an emulsion. Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary. Divide the salad among chilled serving plates. Add the croutons, dust with more freshly-ground pepper and sprinkle with the remaining cheese.

This recipe yields 4 servings.

PER SERVING: 385 calories; 13 g protein; 17 g carbohydrate; 30 g fat (7 g saturated); 119 mg cholesterol; 538 mg sodium; 1 g fiber.
Comments: Caesar is one of the trickiest salads. The dressing is a balancing act, and despite anchovies and grated cheese, a little salt usually is needed to unite the flavors. This is a first-rate rendition of this salad, which was created in a restaurant in Tijuana and passionately adopted by San Franciscans.

Olive Garden Ravioletti In Mushroom-Walnut Cream Sauce

Serving Size: 4
12 ounces ravioletti or tricolored tortellini -- cooked
2 tablespoons extra-virgin olive oil
8 ounces mushrooms -- sliced
1/4 cup walnuts -- chopped
3/4 cup heavy whipping cream
1/4 teaspoon freshly-ground black pepper
2 cups freshly-grated Parmesan cheese
Cooking Directions:
Heat olive oil in large skillet over medium heat. Saut mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce
is smooth. Do not boil. Serve hot pasta with the sauce.
This recipe yields 4 servings.

Olive Garden's Raspberry Mousse Cheesecake

Serving Size: 6
1 prepared 9" chocolate crumb crust
=== FILLING ===
1 pound cream cheese -- softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream
Cooking Directions:
For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.)
Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Olive Garden's Pizza Bianco

Serving Size: 6
Amount Measure Ingredient -- Preparation Method
2 seasoned thick 6"-dia pizza crusts -- ready-to-serve
1/2 cup ricotta
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese
1 tablespoon minced yellow onions
1 1/2 tablespoons milk
1/4 teaspoon salt
=== TOPPINGS ===
1/4 cup sliced green onions
1/3 cup diced black olives
1/3 cup seeded chopped tomatoes
1/2 cup grated mozzarella cheese
1 pinch oregano - or to taste
1 pinch basil - or to taste
Cooking Directions:
Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375 degree oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges.
This recipe yields 6 servings.

Olive Garden's Peaches 'n Cream Cheesecake

1 egg
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
=== FILLING ===
2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices -- drained well
=== TOPPING ===
1 pint whipping cream or equivalent
Cooking Directions:
For the Base: Preheat oven to 375 degrees. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature. For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully -- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

Olive Garden's Pasta With Broccoli

Serving Size: 4
1 pound fresh medium pasta shells
(or 1 lb dry shells, cooked)
1/4 cup olive oil
12 ounces broccoli florets -- steamed
2 teaspoons minced garlic
1/4 cup thinly-sliced green onions
1 cup sliced fresh mushrooms
2 teaspoons chopped fresh parsley
Grated Parmesan cheese
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons mashed chicken bouillon cubes
Cooking Directions:
Bechamel Sauce: Melt butter in a 2-quart saucepan over medium heat.
Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of the florets into 1/4-inch
pieces. Reserve. Heat a large saut pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saut pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauted vegetables and parsley to the warm
sauce and stir well. Serve over hot pasta with Parmesan.
This recipe yields 4 servings.

Olive Garden's Pasta Roma Soup

Serving Size: 4
2 cans garbanzo beans - (16 oz ea) -- drained
6 slices bacon -- cooked, drained,
and chopped
1/3 cup olive oil
3/4 cup diced onions
1 cup diced celery
1/4 teaspoon minced garlic
1 cup julienned carrots
1 1/2 cups drained diced canned tomatoes
1 quart chicken broth
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon ground rosemary
2 tablespoons chopped fresh parsley
1/2 cup miniature pasta dry bowties -- cooked
Cooking Directions:
Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saut for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes.
Keep warm. Add pasta to finished soup and serve immediately.
This recipe yields 4 servings.

Olive Garden's Pasta Frittata

Serving Size: 4
12 ounces spaghetti -- broken into 2" pieces,
and cooked al dente
3 ounces green onions -- sliced
3 ounces thick-sliced bacon -- cooked, chopped
Vegetable spray or margarine
3 tablespoons shredded Fontina - (heaping)
Freshly-grated Parmesan cheese
3 3/4 cups Frittata Batter -- (see below)
6 medium eggs
2 1/2 cups half-and-half
5 teaspoons cornstarch
1 dash nutmeg
Cooking Directions:
Preheat oven to 350 degrees for Frittata Batter; beat eggs, half-and-half, cornstarch, salt and
nutmeg thoroughly until all ingredients are completely blended.
Blend the 2-inch 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 filling mix. Bake in a 350 degree 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 into 4 wedges.
This recipe yields 4 servings.

Olive Garden's Pasta E Fagioli II

Serving Size: 4
1 can northern beans - (16 oz) -- undrained
2 cans sliced-style stewed tomatoes - (14 oz ea)
1 jar Prego spaghetti sauce - (16 oz)
2 celery ribs -- sliced thin
1 small onion -- chopped
2 cups small spiral pasta -- uncooked
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Combine everything in Dutch oven over medium-high heat. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.
This recipe yields 4 servings.

Olive Garden's Neopolitan Ziti

Serving Size: 4
1 1/2 pounds sweet/hot Italian link sausage
1 1/3 cups green bell pepper in 1" by 1/4" strips
2 tablespoons olive oil
3/4 pound ziti pasta -- cooked
Grated Parmesan cheese
Parsley bouquets
1 can Italian-style or plum tomatoes - (28 oz) -- with juice
10 3/4 ounces tomato puree
1 teaspoon minced garlic
4 tablespoons olive oil
1/2 cup chopped fresh basil - (packed)
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2-inch slices. Saut the bell peppers in olive oil over moderate heat only until their crispness is lost, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sauted
pepper strips and cooked sausage and heat for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan.
This recipe yields 4 servings.

Olive Garden's Mostaccioli Quatro Formaggio

Serving Size: 4
4 cups cooked mostaccioli
2 teaspoons salad oil
2 cups heavy cream
Fresh parsley sprigs -- for garnish
Grated Parmesan cheese -- for garnish
2 cups Quatro Formaggio Mix -- (see below)
8 ounces Mozzarella cheese -- shredded
4 ounces Provolone cheese -- shredded
4 ounces Parmesan cheese -- grated
4 ounces Romano cheese -- grated
Cooking Directions:
For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan.
This recipe yields 4 servings.

Olive Garden's Lasagna

Serving Size: 8
Lasagna strips
1/2 pound sweet or salted butter
12 ounces heavy cream
freshly-ground white pepper
1 1/2 cups fresh Parmesan -- grate
18 slices mozzarella cheese -- 1/2oz ea
1 pint ricotta cheese
2 ounces Romano -- grate
3 ounces mozzarella -- shred
2 tablespoons green onions -- slice
2 teaspoons fresh parsley -- chop
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo Sauce -- cooled
4 cups broccoli florets
2 cups coarsely-chopped carrots
4 cups mushrooms in 1/4" slices
2 cups diced red bell peppers
1 cup diced green bell pepper
1 cup diced yellow onion
2 cups sliced zucchini
Cooking Directions:
Lay out enough dry lasagna strips in a 9- by 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set aside at room temperature.
Vegetables: Combine all vegetables and mix well.
Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the vegetable layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed-side down. Bake in a preheated 375 degree oven for about an hour or until the internal temp is 165 degrees. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
This recipe yields 8 servings.

Olive Garden's House Dressing

Serving Size: 0
8 ounces Paul Newman's Own vinegar and oil dressing
1 garlic clove -- peeled, halved
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 tablespoon sugar
(or 3 pkgs of Sweet and Low)
Cooking Directions:
Put ingredients into the bottle of dressing and shake well.
Refrigerate 24 hours before using.

Olive Garden's Hot Artichoke And Spinach Dip

Serving Size: 0
1 package light cream cheese - (8 oz)
1 can Progresso artichoke hearts - (14 oz) -- drained, and
coarsely chopped
1/2 cup chopped frozen spinach
= (or steamed fresh spinach)
1/4 cup mayonnaise (do not use Miracle Whip)
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
= (you can use all Parmesan)
1 garlic clove -- finely minced
1/2 teaspoon dried basil
= (or 1 tbspn chopped fresh basil)
1/4 cup grated Mozzarella cheese
1/4 teaspoon garlic salt
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to
use. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Olive Garden's Healthy Chicken With Pasta

8 ounces fresh pasta shells
(or 6 oz dry pasta shells)
1 1/4 pounds fresh spinach
1 pound boneless skinless chicken breast -- grilled, and
cut into 1" cubes
4 medium garlic cloves -- chopped fine
1 teaspoon olive oil or vegetable spray
1 cup chicken broth
1/2 teaspoon nutmeg or mace
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup grated Parmesan cheese
Cooking Directions:
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saut pan or heavy skillet over medium heat, add the oil or vegetable spray and saut the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn andadd
a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan.
This recipe yields 4 servings.

Olive Garden's Gazpacho Italiano

=== SOUP BASE ===
28 ounces canned Italian plum tomatoes
1 garlic clove -- minced
1/2 cup very finely-chopped mixed herbs
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup diced white or red onion
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar -- (optional)
1/2 cup finely-chopped green bell pepper
1/2 cup peeled, finely-chopped cucumber
1 cup tomato in 1/4" dice
1/2 cup ditalini or tubetti -- cooked, rinsed
and drained
=== GARNISH ===
Freshly-grated Parmesan cheese
Chopped fresh parsley
Cooking Directions:
This soup should be served cold 35 to 45 degrees. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. For the Soup Base; process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base
to chill and marry flavors. Prepare the vegetables and chill along with the pasta.
To serve: Soup bowls should be very cold. Stir the base well and ladle 6 ounces of soup per bowl. Add a good tablespoon of blended vegetables and 2 tablespoons of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley.
This recipe yields 6 servings.

Olive Garden's Fettuccine Assortito

1 cup julienned green bell pepper
1 cup julienned red bell pepper
1 3/4 cup small-cut broccoli flowerets
1 cup zucchini in 1/4" thick slices
1 cup yellow squash in 1/4" thick slices
1 cup match-stick-cut carrots
1 3/4 cups julienned ham
1 pound fettucine -- cooked al dente
3 cups Fontina Cheese Sauce -- (see below)
3 tablespoons butter or margarine
3 tablespoons olive oil
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese -- shredded
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
For the Sauce; in a heavy non-aluminum pot, melt butter, add all-purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Add the milk and bring just barely to the boiling point. Turn off the heat and add Fontina cheese and blend into the hot milk. Adjust the salt and pepper. For the Paste and Vegetables; add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saut the vegetables and ham
together until crisp tender. Stir frequently. Drain the pasta and blend with the vegetable-ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.
This recipe yields 4 servings.

Olive Garden's Eggplant Parmigiana

Serving Size: 4
1 Eggplant -- peeled, and
cut into 1/4"-thick slices
Flour -- for dusting
Oil -- for frying
Seasoned salt -- to taste
1 jar Prego meat-flavored sauce - (16 oz)
1/4 cup grape jelly
1 can sliced-style stewed tomaotes - (14 oz)
4 slices mozzarella cheese
Cooking Directions:
Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender.
Use 8 slices for this amount of sauce. For the Sauce; combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted.
Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly.

Olive Garden's Con Zucchini

=== SAUCE ===
1/3 cup olive oil
1 cup chopped onion
1 pound fresh mushrooms -- divided
1 1/2 teaspoons minced garlic
3 cups crushed tomatoes
1 can tomatoes - (16 oz) -- diced, drained
1 1/2 cups tomato puree
1 cup black olives -- sliced, drained
2 teaspoons capers -- drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt
=== ZUCCHINI ===
4 large zucchini -- slice lengthwise, into 1/4" thick slices
2 tablespoons olive oil
Dried basil -- to taste
Dried oregano -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste 1 pound rigatoni -- cooked
Grated Parmesan cheese
Cooking Directions:

Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer.
Reduce heat and simmer 20 minutes, stirring frequently.
Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saut about 3 minutes per side
just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
This recipe yields 4 servings.

Olive Garden's Chicken Marsala

Serving Size: 4
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

Cooking 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's Salad Dressing

Serving Size: 0
1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons sugar
(or equivalent in Equal)
1 large raw egg
(or egg beaters to 1 egg
or 2 tbspns mayonnaise)
1/4 cup olive oil

Cooking Directions:

Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
This recipe yields about 2 cups of dressing.

Olive Garden's San Remo Dip

1 can tiny shrimp - (6 oz) -- drained, and
liquid reserved
1 can crab meat - (6 oz) -- drained, and
liquid reserved
2 ounces cream cheese -- cubed, softened
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup grated Asiago cheese
2 tablespoons grated Parmesan cheese
1/2 cup half-and-half - (3/4)
1 1/2 cups prepared marinara sauce
= (Barilla, drained of excess liquid)
1/4 cup finely-shredded fresh Parmesan Cheese -- for topping

Cooking Directions:

In a 2-quart sauce pan on medium-low temperature heat olive oil and blend in flour. Add to flour liquids that were reserve from the shrimp and crab, stir well. To sauce add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add Asiago and Parmesan cheeses and stir until smooth.
When the cheese have been melted and sauce is smooth add shrimp and crab, blend well. Let simmer until heated through. Finally add half-and-half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding. Let sauce simmer for 12 to 15 minutes. Stir sauce so it will not scorch on bottom. In a shallow 9-inch diameter baking dish, spray with non stick spray and place drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded Parmesan cheese and place in a preheated oven at 325 degrees for 10 to 15 minutes, until heated through. Dip should not brown on top. Tuscany Bread -- If you can not find this on the shelf, try packaged bread sticks from the grocers. Brush with olive oil and sprinkle with canned Parmesan cheese and wrap in aluminum foil. Place in oven while heating
seafood sauce. Heat bread at 350 for 12 to 15 minutes. Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip.

This is a perfect appetizer for a party, you can make it ahead, and heat it up when ready. This combines a rich cheese sauce, with delicious sea food.

Olive Garden's San Remo

1 1/2 pounds green bell peppers -- cut into strips
8 ounces yellow onion -- cut 1/2" strips
1 pound mushrooms -- halved
1/4 cup olive oil
4 teaspoons minced garlic
32 ounces canned tomatoes with juice -- cut 1/2" pieces
16 ounces tomatoes in puree -- crushed
1 1/2 teaspoons thyme
1/2 teaspoon marjoram
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup white wine
4 teaspoons chicken bouillon granules
Flour -- for dredging
2 pounds boneless skinless chicken breast halves -- cut into pieces
Olive oil -- as needed
1 pound fresh spaghetti -- cooked

Cooking Directions:

Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saut, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon.
Lower heat and let simmer while preparing chicken. Heat 1 tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and saut until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.
This recipe yields 4 servings.

Olive Garden's Seafood Torcello

Serving Size: 4
1 pound cod fillets
6 ounces canned clams -- drained, chopped
6 ounces langostinos or rock shrimp -- cooked
6 ounces crabmeat -- pick over
6 ounces dry radiatore, spirelli or pasta -- cooked
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup straight sherry, not dry
1 tablespoon chopped parsley
2 quarts boiling salted water
Cooking Directions:
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.
Bechamel Sauce: In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees). Heat the olive oil in a saut pan over medium heat until fragrant, then saut the garlic only until white throughout. Add the sauted garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauted, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce.
Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly. Serve immediately.
This recipe yields 4 servings.

Olive Garden's Seafood Pasta Chowder

Serving Size: 6
6 ounces small shells or bowties
3 ounces crab meat
6 tablespoons butter
1/2 pound fresh mushrooms -- sliced
2 packages newburg sauce mix - (1 oz ea)
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions
Cooking Directions:
Cook pasta according to package directions. Sort crab meat to remove any shell pieces.
Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saut for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5 to 8 minutes, stirring constantly. Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.
This recipe yields 6 servings.

Olive Garden's Shrimp Cristoforo

Serving Size: 4
1 pound fresh linguine or angel hair pasta
1 pound medium shrimp -- shelled
2 ounces fresh basil leaves
10 ounces butter -- softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
3 tablespoons grated Parmesan cheese -- plus
1 tablespoon grated Romano cheese

Cooking Directions:

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; with blade attachment and process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saut just until done, about 2 to 3 minutes. Serve over hot cooked pasta.
Pass freshly grated Parmesan cheese.
This recipe yields 4 servings.

Olive Garden's Shrimp Primavera

=== SAUCE ===
1/3 ounce butter or margarine
1 package Knorr Romaglio Pasta Sauce Mix - (1 oz) (or similar dry sauce mix)
28 ounces canned tomatoes -- crushed
2 tablespoons lemon juice
1/4 teaspoon crushed red chili pepper
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon freshly-ground black pepper
2 tablespoons butter
1/2 pound mushrooms -- halved
1 cup green peppers in 1" squares
1 cup red peppers in 1" squares
1/2 cup yellow onion in 1" squares
1 pound fresh or dry linguini -- cooked
1 pound medium to large shrimp -- cooked, peeled, and deveined

Cooking Directions:

Melt butter in 3-quart pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saut pan, melt 2 tablespoons butter. Saut vegetables about 3
minutes until crisp-tender. Add to the sauce and simmer 5 more minutes.
When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.
This recipe yields 4 servings.

Olive Garden's Shrimp Scampi Sauce

Serving Size: 0


1/2 cup bottled wishbone Italian dressing
1/4 teaspoon dry mustard
Tabasco sauce -- to taste
1/3 cup ketchup

Cooking Directions:
With wire shisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months.
This recipe yields about 3/4 cup of sauce.

Olive Garden's Spaghetti Carbonara

Serving Size: 4


8 ounces mushrooms with stems -- sliced 1/4"
6 tablespoons finely-minced shallots
1/4 cup rendered bacon drippings or olive oil
24 slices thick bacon -- cooked, and sliced 1/2" strips
2 pounds spaghetti -- cooked
2 teaspoons finely-chopped parsley
3 grinds of black pepper
Salt -- to taste
4 tablespoons grated Parmesan
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups whole milk

Cooking Directions:

Add the reserved bacon drippings or the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saut until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat.
Add the warm spaghetti and blend all ingredients together thoroughly.
Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly.

Serve immediately with Parmesan.
Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees). This recipe yields 4 servings.

Olive Garden's Spaghetti Sauce

2 pounds ground round
2 tablespoons oil
1 can stewed tomatoes - (14 oz) -- cut up
6 ounces V-8 juice
1 jar Prego spaghetti sauce - (16 oz)
1 envelope onion soup mix
1/2 cup grape jelly
Cooking Directions:
Brown meat in oil until pink color disappears. Crumble with fork. Stir
in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook,
often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
This recipe yields enough sauce for 6 to 8 servings.

Olive Garden's Tiramisu Dessert

Serving Size: 6
1 sponge cake - (10" to 12" dia, abt 3" tall)
3 ounces strong black coffee or instant espresso
3 ounces brandy or rum
1 1/2 pounds cream cheese or mascarpone -- room temperature
1 1/2 cups superfine or powdered sugar
Unsweetened cocoa powder

Cooking Directions:

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
This recipe yields 6 servings.

Olive Garden's Tomato-Basil Crostini

Serving Size: 6
2 Boboli bread shells, 6" dia
(or similar Italian flat bread)
2 tablespoons freshly-grated Parmesan cheese
1 1/2 cups seeded diced Roma tomatoes
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
=== GARLIC OIL ===
1 garlic clove -- cut thin slices
2 tablespoons extra-virgin olive oil
For Tomato-Basil 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.
For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse.

Cooking Directions:
Preheat oven to 400 degrees.
Line a sheet pan or cookie sheet with foil. Dribble 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- by 2-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately.
This recipe yields 6 servings.

Olive Garden's Tortellini Do Forni

Serving Size: 4

1 1/4 pounds cheese tortellini -- cooked
Chopped fresh parsley
Freshly-grated Parmesan cheese
1/4 cup olive oil
2 large garlic cloves -- minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube -- mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese

Cooking Directions:
Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and
pepper into the tomatoes. Saut the garlic in olive oil until just
Add to the sauce 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, topped
with parsley and cheese.
This recipe yields 4 servings.

Olive Garden's Chocolate Chip Cookie Dough Cheesecake

Serving Size: 0

2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips
=== TOPPINGS ===
1 pint heavy whipping cream -- whipped
Chocolate chips
Chopped walnuts

Cooking Directions:
Preheat oven to 325 degrees. Generously grease the bottom and sides of a
10-inch springform pan.

Combine the margarine with the chocolate cookie crumbs. Press onto the
bottom and sides of the pan.

Using an electric mixer on high speed, combine cream cheese, sugar, eggs
and flour and mix until smooth. Add vanilla and sour cream and mix just
until blended. Pour 1/2 of the batter into prepared crust. Cut cookie
dough into golfball sized chunks and drop into batter. Sprinkle in
chocolate chips. Pour over remaining batter.

Bake for 60 minutes. Turn off the oven and open the door to the broil
position. Allow cake to remain in the oven 30 more minutes. Refrigerate
until ready to serve.

To serve, remove the sides of the pan and top with fresh whipped cream.
Sprinkle with additional chocolate chips and chopped walnuts.

Olive Garden's Chicken Spiedies

Serving Size: 6

=== MARINADE ===
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 garlic clove -- minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds boneless skinless chicken breasts -- cut 1" by 1" squares
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced garlic
2 teaspoons dried tarragon
1/2 cup pineapple juice
3 large red bell peppers -- cut into 72 strips about 1/2" by 1" each
2 large green bell peppers -- cut into 48 strips about 1/2" by 1" each
1 large yellow onion -- cut into 96 strips about 1/2" by 1" each
24 eight-inch bamboo skewers -- soaked in water overnight

Cooking Directions:
For the Marinade; add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved.

Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16-inch overall. Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

For the Spiedies; assemble in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on
each skewer, so they will cook quickly.

Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output.

Serve immediately, 4 per quest, with dipping sauce, about 1/4 cup per serving.

For the Sauce; mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.

This recipe yields 6 servings.

Olive Garden's Capellini Primavera

Serving Size: 4

1/4 pound butter
1 1/2 cups chopped onion
3/4 cup julienned carrots
12 ounces broccoli florets in 1" pieces
8 ounces mushrooms -- sliced
1 1/4 cups thinly-sliced halved yellow squash
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules
1/4 cup minced oil-pack sun-dried tomatoes
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely-chopped fresh parsley
1/4 teaspoon oregano
1/4 teaspoon rosemary -- ground
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta -- cooked
1/2 cup grated Parmesan cheese

Cooking Directions:
Melt butter in a Dutch oven over medium heat. Saut onions, carrots and
broccoli for 5 minutes. Add mushrooms, squash and garlic and saut for 2
minutes longer. Add remaining ingredients, stir well and bring to a
simmer. Cook for 8 to 10 minutes or until vegetables are tender and
flavors are well-blended.

Serve over cooked pasta with Parmesan sprinkled over the top.

This recipe yields 4 servings.

Olive Garden's Capellini Pomodoro

Serving Size: 4

3 garlic cloves -- minced
2 pounds plum tomatoes -- seeded, diced
1 ounce fresh basil leaves -- minced
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese -- grated
12 ounces dry angel-hair pasta -- cooked
1/4 teaspoon freshly-ground black pepper

Cooking Directions:
Heat olive oil and add garlic; cook until it turns white. Add tomatoes
and pepper and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape. Remove from heat.

Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato
mixture, basil and half of Parmesan cheese. Serve immediately and pass
remaining Parmesan.

This recipe yields 4 servings.

Olive Garden's Brownie Banana Funtastico

=== BROWNIES ===
1 package brownie mix
bananas -- as needed
Chocolate topping
Pineapple topping
Maraschino cherries
Chopped walnuts
Whipped cream
1 envelope whipped topping mix
1/2 cup milk
1 package banana instant pudding mix
(can use chocolate or strawberry)
1 cup milk

Cooking Directions:
Prepare the brownie mix according to package directions.

Beat whipped topping mix and 1/2 cup milk at high speed with an electric
mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do
not wash mixer bowl.

Add pudding mix and 1 cup milk to bowl. Mix on low speed for 2 minutes.
Fold whipped topping into pudding, by hand or on very low speed until well
mixed. Chill while assembling banana splits.

Place a brownie in the bottom of a large bowl. Spread brownie with
pineapple topping. Split a banana in half lengthwise and place it next to
the brownie on either side. Place desired amount of banana mousse on top
of the brownie. Top with whipped cream, chocolate topping, nuts and a

Olive Garden's Breadsticks

Serving Size: 8-10

1 loaf frozen bread dough -- thawed, and
at room temperature
Pam vegetable spray
Garlic powder -- to taste
Dried oregano leaf -- rubbed to a
fine powder between fingers

Cooking Directions:
When dough is soft enough to knead, spray your fingers with Pam or oil and
knead just until you can shape into cigar-sized pieces (about 8 to 10).
Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a
warm place until doubled -- about 1 1/2 to 2 hours.

Holding Pam about 8 inches from sticks, lightly spray top of each and then
dust with garlic powder and oregano. Bake at 375 degrees about 20 to 25
minutes or until golden brown. Cool in pan on rack to serve within a day
or two.

This recipe yields 8 to 10 bread sticks.

Olive Garden's Alfredo Sauce

Serving Size: 0

1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder

Cooking Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

This recipe yields ?? servings.

Olive Garden's Alfredo Fettucine

Serving Size: 4


8 ounces cream cheese -- cut in bits
3/4 cup grated Parmesan cheese
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine -- cooked, drained

Cooking Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring constantly until smooth. Toss pasta lightly with sauce, coating

This recipe yields 4 servings. Leftovers freeze well.

Carl's Jr. Western Bacon Cheeseburger

Serving Size: 1

2 frozen onion rings (like Ore-Ida)
1/4 pound ground beef
1 sesame-seed hamburger bun
2 slices Oscar Mayer pre-cooked bacon
Salt -- to taste
Freshly-ground black pepper -- to taste
1 slice American cheese
2 tablespoons Bull's Eye Original Flavor barbecue sauce -- see * Note

* Note: you must use this brand and variety to make it taste just like
Carl's. Other brands will produce different, but still tasty results.

Bake or deep-fry the onion rings according to the package directions.

On waxed paper, form hamburger into 5-inch round patty. Freeze for at
least an hour. Keep any spares frozen until needed. Obviously you'll do
this in advance.

Preheat either an outdoor gas barbecue, or an indoor electric one. After
it is pre-heated, place the still-frozen beef patty on the grill, pressing
down firmly for 4 to 5 seconds (this will get you the grill marks). Salt
liberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric).
Eyeball it -- if it looks ready to turn, turn it.

Toast the faces of the bun (top and bottom) on a 375 degree electric
griddle. They should be an even tan color.

Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen.

Spread 1 tablespoon of the barbecue sauce on the faces of each toasted
bun, top and bottom. Place the cooked onion rings after the sauce on the
bottom bun. Next stack the cooked beef patty, then the cheese and the 2
bacon slices, crossed over each other like an X.

Top off the sandwich with the top bun.

This recipe yields 1 Carls' Jr Western Bacon Cheeseburger

Carl's Jr. Santa Fe Chicken

Serving Size: 4

4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1 pinch salt
4 whole-wheat hamburger buns
4 lettuce leaves
1 can mild green chili peppers - (4 oz) -- drained
4 slices American cheese

Cooking Directions:
Marinate the chicken in the teriayki marinade in a shallow bowl for 30

Preheat a clean barbecue to medium grilling heat. Prepare the sauce in a
small bowl by mixing the mayonnaise with the paprika, cayenne pepper,
curry powder, and salt.

Grill the chicken for 5 to 8 minutes per side, or until done.

Brown the faces of each bun in a hot frying pan. Spread a tablespoon of
sauce on the faces of each bun, top and bottom. On each bottom bun place
a lettuce leaf, then a green chili pepper. You want the pepper to spread
over most of the lettuce. To do this, slice the pepper down the middle
and spread it open so that it covers more territory. When sliced open
like this, some peppers are big enough for 2 sandwiches. Some are much
smaller and enough for only one sandwich.

Place one chicken breast half on each of the sandwiches, on top of the
chili pepper. Place a slice of American cheese on the chicken. Top it
all off with the top bun.

This recipe yields 4 sandwiches.

Carl's Jr. Chicken Club

Serving Size: 4


4 boneless skinless chicken breast halves
1 cup teriyaki marinade (Lawry's is best)
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
1 cup alfalfa sprouts - (loosely packed)
4 lettuce leaves
4 large tomato slices
4 slices Kraft Swiss Cheese Singles

Cooking Directions:
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30
minutes. Preheat a clean barbecue to medium grilling heat.

Brown the faces of each bun in a frying pan on the stove. Keep the pan
hot. Cook the bacon in the pan until crisp, then set aside.

Grill the chicken breasts 5 to 8 minutes per side, or until cooked

Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and
bottom. Divide the sprouts into 4 portions and mound on each bottom bun.
On the sprouts, stack a lettuce leaf, then a slice of tomato.

Place one chicken breast half on each of the sandwiches, atop the tomato.
Next, stack a slice of Swiss cheese on the chicken, and then the 2
pieces of bacon, crossed over each other. Top off the sandwich with the
top bun. Microwave for 15 seconds on high.

This recipe yields 4 sandwiches.

Wendy's Jr. Bacon Cheeseburger

Serving Size: 1

1/8 pound ground chuck -- formed 3 1/2" square
= (do this on waxed paper)
1 potato sandwich bun (hamburger-style)
1 thin tomato slice
2 slices Oscar Mayer Ready-Made bacon
1 slice Kraft Del-Deluxe real American cheese
2 iceberg lettuce leaves (to 3)
1/2 tablespoon Kraft mayonnaise
1/2 tablespoon Heinz ketchup

Cooking Directions:
Pre-heat an electric griddle to 375 to 400 degrees. After its ready,
toast the bun faces lightly, about 30 seconds. Don't brown as much as the
McDonald's or Burger King buns. Set the bun(s) aside.

Microwave your bacon slices 30 to 40 seconds on a paper towel.

Dress the crown of your bun in the following order: Spread the mayo
evenly and apply the ketchup in a circular pattern. Next, it's the
lettuce leaves followed by the tomato. Put the cooked bacon on next, then
the cheese. Microwave for about 15 seconds to heat.

Cook the fresh or thawed burger patty about 2 minutes on the pre-heated
griddle, salting the top immediately after laying it down. After 2
minutes, turn the patty over, salt again, and cook for 3 more minutes.

When the burger is done, put the patty on the dressed bun, then the heel.
Wrap the burger in a 12- by 12-inch sheet of foil. Eat within five

This recipe yields 1 serving.

Wendy's Famous Frosty

Serving Size: 2


2 cups vanilla ice cream -- slightly thawed
1/2 cup whole milk
1/4 cup NesQuick (formerly Nestle Quick)
1 teaspoon powdered egg whites

Cooking Directions:
Blend the ingredients together thoroughly in your blender. You may have
to manipulate the contents to make sure all of it gets blended well. It
should be very thick.

This recipe yields 2 regular-sized Frostys.

Wendy's Baked Potato Toppings

1 can cream of celery soup
1 jar Cheez Whiz - (8 oz)
1 tablespoon dry minced onion
1 package frozen chopped broccoli - (10 oz) -- cooked, drained

1 can chili-beef soup
Cheddar cheese -- shredded

2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream chives
2 tablespoons dry minced chives

1 pound ground round
2 tablespoons oil
1 package dry onion soup mix
1 teaspoon paprika
8 ounces sour cream

Cooking Directions:
Broccoli and Cheese Topping: In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.

Chili and Cheese Topping: Warm soup until piping hot. Spoon over baked potatoes and top with cheese.

Sour Cream and Chives Topping: Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.

Ground Beef Topping: Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.

Wendy's Original Burger

Serving Size: 1

1/4 pound ground chuck
1 plain jumbo-sized sandwich bun -- (potato kind)
1 tablespoon mayonnaise
1 tablespoon Heinz ketchup
Mustard -- as needed
3 slices Heinz genuine dill pickle - (thin slices)
2 iceberg lettuce leaves - (to 3)
2 white onion rings - (to 3)
1 tomato slice
Cheese -- (optional)

Cooking Directions:
Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty.
Refrigerate until you're ready to cook.

Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside.

Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 3 minutes, turn the patty over, salt again, and cook for 3 more minutes.

While the burger is cooking, dress your toasted top bun in the following order: 1 tablespoon mayonnaise; 1 tablespoon Heinz ketchup; 3 thin slices Heinz genuine dills; 2 to 3 rings of fresh sliced white onion; 1 tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellow mustard, evenly spaced.

After the meat is finished cooking, drain the exess fat by tilting to the side and applying pressure with your free hand. Place the patty on top of the dressed bun, and add the toasted bottom bun.

Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foil and allow to sit in a warm place 3 to 5 minutes before eating.

This recipe yields 1 burger.

Comments: If you'd like the classic Wendy's double, cook two patties, and dress the bun the same. If adding cheese, use only real American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same.

For Wendy's classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.