I worked for Olive Garden for almost 20 years. Here are two recipes I have that I know you would like to enjoy. - with Eric Smith Zuppa Tuscana 1-1/2 c. Spicy Italian sausage 2 medium Russet potatoes, cut in 1/2 inch slices unpeeled 1/4 c. onions, diced 6 slices bacon 1-1.4 tsp minced garlic 2 c. kale leaves, torn into pieces 2 T. chicken base 1 qt. water 1/2 c. heavy cream If sausage is in links, take out of casing. Cook ground sausage until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion. Add garlic to the onion, and cook 1 minute. Add chicken base, water, and potatoes and simmer 15 minutes. (or until potatoes are tender, but not mushy). Crumble bacon. Add bacon, sausage, kale and cream. Simmer 5 minutes, then serve. Pasta E Fagioli 1 lb ground beef 1 small onion, diced 1 large carrot, julienned 3 stalks celery, chopped 2 cloves garlic, minced 1 (14-oz) cans diced tomatoes 1 (15-oz) can red kidney beans (with liquid) 1 (15-oz) can tomato sauce 1 (12-oz) can V-8 Juice ( OG uses something very similar - this works great) 1 T. white vinegar 1-1/2 tsp salt 1 tsp oregano 1 tsp basil 1/2 tsp pepper 1/2 tsp thyme 1/2 lb (1/2 pkg) ditali pasta Brown the ground beef in a large saucepan or pot over medium heat. Do NOT drain the fat. Add onions, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer 1 hour. About 50 minutes into simmer time, cook pasta in 1-1/2 to 32 quarts boiling water over high heat. Cook for 10 minutes or just until al dente, or slightly tough. Rinse under cold water. Add to pasta to the large pot of soup. Simmer 10 minutes and serve.
Posted on: Tue, 23 Sep 2014 15:31:49 +0000
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