Olive Garden Copycat Zuppa Toscana

About This Recipe

"This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs."

Ingredients

• 1 lb Italian sausage ( I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.
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Shahi Paneer (Allrecipes.com)

INGREDIENTS:

2 tablespoons cooking oil 1 large onion, thinly sliced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon Kashmiri red chili powder

4 tomatoes, pureed 1/2 pound paneer, cubed 1/4 cup water 1 teaspoon white sugar salt to taste 1/4 cup cream 2 tablespoons chopped fresh cilantro

DIRECTIONS:

1.	Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
2.	Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.

Preacher Cookies (Vegan)

INGREDIENTS:

1/2 cup butter (Earths Balance brand) 4 tablespoons unsweetened cocoa powder 2 cups white sugar 1/2 cup milk (Almond Breeze unsweetened milk)

1/8 teaspoon salt 3 cups quick cooking oats 1/2 cup crunchy peanut butter (Jiffy Almond Butter) 1 teaspoon vanilla extract

DIRECTIONS:

1.	Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. Boil for 1 minute.
2.	Stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto waxed paper. Allow to cool and harden.

ALL RIGHTS RESERVED © 2014 Allrecipe

Chicken Korma (Allrecipes.com)

INGREDIENTS:

2 tablespoons cooking oil 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon ground white pepper 1 large onion, chopped

1 clove garlic, minced 1 cup chopped canned tomatoes 2 skinless, boneless chicken breast halves - cubed 1/4 cup chicken stock 2 tablespoons ground almonds 1/4 cup heavy cream 1/4 cup plain yogurt

DIRECTIONS:

1.	Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
2.	Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 6/8/2014

Crockpot Butter Chicken (All Recipes)

INGREDIENTS:

2 tablespoons butter 2 tablespoons vegetable oil 4 large skinless, boneless chicken thighs, cut into bite-sized pieces 1 onion, diced 3 cloves garlic, minced 2 teaspoons curry powder 1 tablespoon curry paste

2 teaspoons tandoori masala 1 teaspoon garam masala 1 (6 ounce) can tomato paste 15 green cardamom pods 1 (14 ounce) can coconut milk 1 cup plain yogurt (I substitute with Coconut yogurt) salt to taste

DIRECTIONS:

1.

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.

2.

Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 6/8/2014

Cornmeal Mexican Pizza

1 1/2 cups Simply Organic pancake mix

2 tbsp olive oil

1/2 cup water

topping:

1 3/4 cup refried beans

1 package enchilada seasoning mix

1 cup diced tomatoes

1 1/2 cups shredded cheese (Daiya cheese)

Preheat oven 425 degrees. combine pancake mix and olive oil in a large bowl. Slowly add water, mixing. Grease habds , turn the dough out on to a floured surface, and knead it until dough is smooth and elastic. Press dough into lightly greased 12 inch to 14 inch pizza pan. Bake for 7 to 10 mins. Carefully remove crust from oven to add toppings. Spread refried beans onto crust; Top with Enchilada mix , diced tomatoes and shredded .cheese. bake for another 10 mins or until cheese is melted.

Vegan Pancakes (Simply Organic)

1 cup Simply Oragnic pancake mix

1 medium sized mashed banana

1 cup soy milk

Variation:

use 1/4 cup of applesauce and 3/4 cup soy milk, instead of banana and 1 cup of soy milk.

yeilds: 5-6 pancakes