Copycat Olive Garden Meatballs Food

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

COPYCAT OLIVE GARDEN MEATBALLS RECIPE

Steps:

• Preheat your oven to 360 degrees F and grease a roasting tray.
• In a mixing bowl, combine all the ingredients together. Mix until well combined. You may need to add more breadcrumbs as needed. Fry a sample to taste, and adjust salt and pepper as necessary.
• Cover and transfer to a chilled area to marinate for an hour.
• When ready, shape your mixture into meatballs using your preferred method.
• Arrange neatly onto your greased roasting pan.
• Transfer to the oven, and roast until meatballs are cooked through, roughly 35 minutes. Drain any excess oil as necessary.
• When ready, ladle your warm marinara sauce on top of the meatballs. Garnish with parsley and parmesan cheese. Serve.

COPYCAT OF CARRABA'S ITALIAN GRILL MEATBALLS

Steps:

• preheat oven to 375.
• combine everything but oil in a bowl.
• heat oil over medium high heat.
• roll mixture into 1 1/2 inch balls and fry til almost done but not completely.
• bake in oven for 25 minutes.

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT

Steps:

• Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
• Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
• Add garlic slowly.
• Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
• Immediately pour over pasta and enjoy !

OLIVE GARDEN ITALIAN WEDDING SOUP

Steps:

• In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
• Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
• In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
• Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
• Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.