Secret Recipe World

Olive Garden Mediterranean Garlic Shrimp – The Ingredients:

• 24 ounces med. shrimp, peeled
• 1 pound fettuccine
• 2 Tbsp butter
• dash of salt

Sauce:

• 1/2 cup olive oil
• 4 tbsp lemon juice
• 8 cloves fresh garlic, minced
• 1/2 cup Romano cheese
• 1 or 2 dashes crushed red pepper
• 1 or 2 dashes Old Bay seasoning
• 1 or 2 dashes parsley, dried or fresh
• Salt and pepper, to taste
• 2 cups heavy cream

Olive Garden Mediterranean Garlic Shrimp – The Process:

1. Boil fettuccine with butter in salted water. When nearly al dente, drain and set to the side.
2. In a large skillet over medium-high heat, combine all sauce ingredients. Bring just to a boil.
3. Add shrimp and pasta. Reduce heat to medium.
4. Carefully stir over medium heat for about 10 minutes. Shrimp should be pink and sauce should be creamy.
5. Serve while hot.
6. Enjoy!

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Olive Garden Stuffed Mushrooms – The Ingredients:

• 2 lg. packages button mushrooms, washed
• 1 can chopped clams, drained
• 1/3 cup white or yellow onion, chopped
• 3/4 cup softened, but not melted butter (use real butter, not margarine)
• 3/4 cup fresh grated parmesan
• 3/4 cup fresh grated romano
• 1½ cup mozzarella, finely shredded
• 1 egg, large
• ½ carrot, chopped
• 1½ cups seasoned Italian bread crumbs
• 2 cloves fresh, finely minced garlic

Olive Garden Stuffed Mushrooms – The Process:

1. Preheat oven to 350 degrees F.
2. Remove all mushroom stems and run through food processor with carrots, onions, and clams.
3. When finely chopped, place this mixture in saucepan with garlic and half of the butter. Sauté until tender.
4. Combine all cheeses together and set about ¾ cup to the side.
5. In large mixing bowl, combine the rest of the cheese with bread crumbs, egg, and your sauteed mushroom stem mixture. (Your final mixture should pack well and not be wet or crumbly – add whatever you need to make it right.)
6. Stuff this mixture into mushroom caps and place in a lightly sprayed 13×9” baking pan.
7. Sprinkle the ¾ cup of cheese you’ve set aside over the top of stuffed mushrooms.
8. Gently and evenly distribute dollups of remaining butter over the top of cheese.
9. Bake at 350 degrees about 10 to 12 minutes, or until mushrooms are fully cooked.
10. Broil about 5 minutes to brown the tops.
11. Remove from oven and serve immediately.
12. Enjoy!

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Olive Garden Caprese – The Ingredients:

• 12 oz. Fresh, whole milk mozarella cheese (Buffalo mozz. Can be used)
• 1 pound vine-ripened tomatoes, sliced ¼” thick
• ¼ cup fresh basil leaves
• Sea salt, fresh black pepper, and dried oregeno, all to taste
• 1 fl. oz. balsamic vinegar
• 2 tbsp extra virgin olive oil

Olive Garden Caprese – The Process:

1. On a large platter, arrange sliced tomatoes.
2. Drizzle balsamic vinegar over the tomato slices.
3. Set fresh basil atop each slice of tomato.
4. Slice mozzarella about 1/3” thick and stack onto tomato and basil.
5. Sprinkle oregano, salt, and freshly ground black pepper on top of cheese.
6. Drizzle olive oil over everything.
7. Enjoy!

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Olive Garden Fried Mozzarella – The Ingredients:

• 16 oz. mozzarella cheese block
• ¼ cup water
• 2 well beaten eggs
• 1 tsp. Italian seasoning
• ½ tsp. Garlic salt
• 1½ cup Italian bread crumbs
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• Vegetable oil for deep frying.

Olive Garden Fried Mozzarella – The Process:

1. Slice mozzarella ¾” thick, then cut diagonally to make “right triangles.”
2. Combine water and eggs. Beat well and set aside.
3. Combine cornstarch and flour. Set aside.
4. Combine garlic salt, Italian seasoning, and bread crumbs. Set aside.
5. If you have deep fryer, fill with vegetable oil and heat to 360 degrees F. Otherwise, use a small, deep frying pan and fill with 2 to 3 inches of vegetable oil… set to medium heat and let get hot enough to immediately fry whatever touches it.
6. Roll mozzarella triangles in flour, then eggwash, and finally bread crumb mixture.
7. Carefully place cheese triangles in hot oil and fry until golden brown. (This only takes a few seconds so keep a close watch!)
8. When finished, remove fried mozzarella from hot oil and set on paper towels to drain.
9. Serve with a nice spicy marinara sauce.
10. Enjoy!

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Olive Garden Spinach Artichoke Dip – The Ingredients:

• 1 (8 oz.) pkg. Philadelphia cream cheese, room temperature
• ½ cup chopped frozen spinach
• 14 oz. Can chopped artichoke hearts, drained
• ¼ cup grated Romano cheese
• ¼ cup grated parmesan
• ¼ cup shredded mozzarella (fresh, if possible)
• ¼ cup mayo
• 1 finely minced garlic clove
• ½ tsp dried basil
• ¼ tsp garlic salt
• Salt and pepper to taste

Olive Garden Hot Spinach and Artichoke Dip – The Process:

1. Preheat oven to 350 degrees F.
2. Combine mayonnise, garlic salt, minced garlic, basil, parmesan, and Romano cheese. Mix well.
3. Add spinach and artichoke hearts. Mix until well combined.
4. Coat a 9” pie pan with Pam, add mixuture, and top with shredded mozzarella.
5. Bake at 350 degrees for 25 minutes or until the top is browned.
6. Serve with toasted bread.
7. Enjoy!

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Olive Garden San Remo Seafood Dip – The Ingredients:

• 6 oz. can crab meat (drain, but save the liquid)
• 6 oz. can baby shrimp (drain, but save the liquid)
• 2 oz. room temp. cream cheese, cubed
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• ¼ tsp table salt
• 1/8 tsp crushed garlic
• 1 tsp prepared horseradish
• 1/3 cup grated asiago cheese
• 2 tbsp grated parmesan cheese
• ½ to ¾ cup half & half
• 1½ cups prepared Barilla marinara sauce (remove excess liquid)
• ¼ cup fresh, finely shredded parmesan (to be used as a topping)

Olive Garden San Remo Seafood Dip –

1. Preheat oven to 325 degrees F.
2. In a 2-quart saucepan over med-low heat, add olive oil.
3. When oil is nice and hot, slowly stir in flour.
4. Incorporate juices from clams and shrimp, stirring well.
5. Add cubed cream cheese, salt, horseradish, and crushed garlic. Stir until smooth.
6. Add asiago and parmesan cheeses (not the finely shredded parm) – Stir until smooth.
7. When the cheeses are melted and the sauce is smooth, incorporate crab and shrimp. Blend well.
8. Simmer until thoroughly heated.
9. While the seafood sauce is simmering, add half & half – a little at a time – until the sauce begins to resemble warm pudding.
10. Let sauce simmer for 12-15 minutes, stirring frequently. Do NOT let scorch!
11. Spray some Pam into the bottom of a 9” baking dish.
12. Pour marinara sauce into the bottom of baking dish.
13. Gently spoon seafood sauce on top of marinara.
14. Sprinkle your freshly shredded parmesan over the top.
15. Bake at 325 degrees for 11-16 minutes. Dip should be hot and bubbling, but not browning.
16. Enjoy with your favorite bread or tortilla chips!

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Olive Garden Tiramisu – The Ingredients:

• 10 to 12 inch sponge cake, approximately 3” thick
• 2-3 oz. premium espresso, brewed strong
• 2-3 oz. rum, brandy, or cognac
• 24 oz. softened cream cheese, room temp.
• 1.5 cups powdered sugar
• Unsweetened cocoa powder, as needed

Olive Garden Tiramisu – The Process:

1. Slice sponge cake horizontally, forming two thin cakes of equal thickness. Call one the “top half” and the other the “bottom half.”
2. Mix liquor and espresso together.
3. Carefully drizzle half of this concoction over the bottom half of cake. Avoid making the cake wet or soupy. Dampen it without compromising its “structural integrity.”
4. Thoroughly combine cream cheese and powdered sugar. This mixture should be extremely soft and spreadable. If needed, microwave for 5 to 10 seconds (but don’t melt).
5. Spread half of this softened, sweetened cream cheese blend on top of the “espresso-treated” bottom half.
6. Repeat steps 3-5 with the sponge cake’s top half.
7. Carefully place the top half on the bottom half (cream cheese blend should be on the top portion of each).
8. Refrigerate cake for a minimum of 2 hours before cutting and serving.
9. Enjoy!

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