Copykat Recipes: "In the Garden"
by Stephanie Manley
It's March, and I think this month we will start off with a little soup. I don't know about you, but I feel like a little Italian food. We are gonna start off with some Olive Garden Zuppa Toscana Soup, followed by one of my favorites: Olive Garden Alfredo. Now, I know some of you diehards are going to cringe at the thought of putting a little cream cheese in the sauce, but I think it helps make the thickening process go much easier. And finally we will finish with a little Sara Lee Pound Cake. We needed something a little lighter to finish up with. Remember you can find many more of these recipes at www.copykat.com.
Olive Garden Zuppa Toscana
- 1 1/2 C. spicy sausage links -- 12
- 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
- 3/4 C. onions, diced
- 6 slices bacon
- 1 1/2 tsp. minced garlic
- 2 C. kale leaves, but in half, then sliced
- chicken base
- 2 T. chicken base
- 1 qt. water
- 1/3 C. heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
Olive Garden Alfredo Sauce
- 1 pint of heavy cream
- 1 stick of butter
- 2 T. cream cheese
- 1/2 - 3/4 C. Parmesan cheese
- 1 tsp. garlic powder
In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, and it seems to do all right. But I wouldn't try it with plain milk.
Sara Lee's Pound Cake
- 1 stick butter
- 3/4 C. sugar
- 3 eggs
- 1 C. cake flour
- 2 T. dry powdered milk
- 1 T. corn syrup
- juice of half a small lemon
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
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