Olive Garden House Dressing

Ingredients

•  8 ounce Paul Newman's Vinegar and Oil dressing

•  1/2 teaspoon basil, dried

•  1/2 teaspoon oregano, dried

•  3 packets of Sweet and Low or 1 tablespoon sugar

Instructions

1.  Put ingredients into a bottle and shake well. Refrigerate 24 hours before using.

Olive Garden Fettuccine Alfredo

Ingredients

•  1 pint heavy cream

•  1/2 cup butter

•  2 tablespoon cream cheese

•  3/4 cup Parmesan cheese

•  1 teaspoon garlic powder

•  8 ounce fettuccine, cooked and drained

•  Salt and pepper, to taste

Instructions

1.  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 - 20 minutes over low heat.

2.  Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Olive Garden Chicken Marsala

Ingredients

•  4 boneless, skinless chicken breast halves, pounded .25 inch thick

•  1/4 cup Wondra flour

•  1/2 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

•  1/2 teaspoon oregano

•  4 tablespoon oil

•  4 tablespoon butter or margarine

•  1 cup fresh mushrooms, sliced

•  1/2 cup Marsala wine

Instructions

1.  Combine flour, salt, pepper and oregano and blend well.

2.  Heat the oil and butter in a skillet until bubbling lightly.

3.  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 in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Olive Garden Caprese Salad

Ingredients

•  1 pound vine-ripened tomatoes, sliced .25 inch thick

•  1 ounce balsamic vinegar

•  1/4 cup basil, fresh

•  12 ounce whole milk or buffalo mozzarella

•  1 pinch oregano, dried

•  Salt, to taste

•  Fresh ground pepper, to taste

•  2 tablespoon extra virgin olive oil

Instructions

1.  On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.

2.  Place one basil leaf on top of each tomato slice.

3.  Slice mozzarella and place on top of basil leaves.

4.  Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.