Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons Parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and Dressing
 For the dressing  :Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated Parmesan cheese and black pepper mill at the table.

McDonald's Copycat Breakfast Burritos

Ingredients:Servings:


4 Servings Size


1 (4 ounce) breakfast sausage

1 tablespoon minced white onions

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

32 inches flour tortillas

4 slices American cheese


Directions:Prep Time: 10 mins

Total Time: 25 mins

1 Preheat a skillet over medium heat.
 2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
 7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
 8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
 9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
 10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).

12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
  Makes 4 burritos.

Copycat: Big Boy Club Sandwich

3 slices white or wheat bread
1 1/2 tablespoons mayonnaise
1 lettuce leaf
1 slice Swiss Cheese
2 oz. deli-sliced turkey breast
2 slices tomato
3 slices bacon, cooked

Toast bread.
Spread mayo evenly on the face of each slice of toast. Build the sandwich by first stacking the lettuce leaf on the mayo on one side of toast. You will most likely have to cut or fold the lettuce so that it fits.
The Swiss cheese goes on next. Then stack the slices of turkey. Fold over the slices and arrange them neatly.
Stack a piece of toast, mayo side down, onto the turkey.
On the top of the toast, arrange the tomato slices.
Lay the bacon, side by side, onto the tomatoes.
Top off the sandwich with the last piece of toast, mayo side down.
Slice the sandwich with two diagonal cuts from corner to corner, in an "x".
Push a toothpick down through the center of each triangular sandwich quarter.

Serve with french fries.

COPYCAT: Sonic's Cherry-Limeaide

12 oz Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup of cherry juice (Libby's Juicy Juice is best)

Fill a 16 oz glass with ice. Pour Sprite over the ice. Add the juice of the three limes and then drop them into the drink. Add the cherry juice and serve with a straw.

Makes one 16 oz. drink. (Medium Sized)

**I can imagine this would be tasty with a little vodka in it too =)

Olive Garden Tiramisu: COPYCAT

Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.

Olive Garden Breadsticks :COPYCAT

Author/Submitted by: Gloria Pitzer Servings: 8Categories: Breads
Ingredients:
1 Frozen bread dough, *see Note
Nonstick cooking spray
Garlic powder
Oregano, crushed
Directions:When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
* 1 loaf, thawed in bowl at room temp

Olive Garden Salad & Dressing : COPYCAT

1/2 cup mayonnaise
1 tablespoon Sugar (optional)
1/3 cup white vinegar
1 bag American blend Dole salad
1 teaspoon vegetable oil
4 sliced rings Purple onion (halved)
2 tablespoons corn syrup
8 jumbo Black olives (pitted)
2 tablespoons parmesan cheese
6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese
1/2 cup Croutons
1 clove garlic minced
2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning
Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes
Pepper corns (freshly ground)
1 tablespoon lemon juice
Instructions for "olive Garden" Salad and DressingFor the dressing:Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar. For the salad:Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated parmesan cheese and black pepper mill at the table.

Chicken Tortilla Soup

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.

Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

6 servings

Twisted Mac Chicken & Cheese

HARD ROCK CAFE'S TWISTED MAC CHICKEN & CHEESE

2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz Velveeta
1/2 cup shredded cheddar
1/2 cup shredded Monterrey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (Italian style)
2 tsp grated Parmesan
1/4 tsp finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, Parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle Parmesan breadcrumbs over the top.
Serves 4