Olgas Kitchen Copycat Recipes

OLGA STYLE SALAD DRESSING RECIPE - (3.7/5)

OLGA STYLE SALAD DRESSING Recipe - (3.7/5) image

Provided by carvalhohm

Number Of Ingredients 13

Ingredients

2/3 cup olive oil
1/4 cup wine vinegar or cider vinegar
2 TB water
1 TB lemon juice
1 TB sugar-or 2 packets Sweet & Low
2 tsp dry tarragon leaves finely crushed
1 tsp dry Sweet Basil leaf {crushed fine
4 drops Tabasco Sauce
1 tsp oregano leaves finely crushed
1/2 tsp cumin powder
1/2 tsp coarse black pepper
1/2 tsp onion salt
1/2 tsp garlic salt

Steps:

Combine all ingredients together thoroughly, using jar with tight fitting lid, in which to vigorously shake mixture while tightly capped. Refrigerate to use within 30 days & shake jar before using. Mix 1/2 cup dressing to use with 2-qts of mixed greens & allowed to stand 30 minutes before serving it.

OLGA'S KITCHEN BREAD

Olga's Kitchen Bread image

Make and share this Olga's Kitchen Bread recipe from Food.com.

Provided by dolphyn722

Categories Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1 teaspoon salt
1/4 cup warm water
2 1/4 teaspoons dry yeast
1/4 cup honey
1/4 cup margarine
1 egg
1 teaspoon sugar
4 cups flour

Steps:

Scald milk.
Place scalded milk in a large bowl with honey, margarine, salt.
Stir until margarine is melted.
Let cool.
In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
Add yeast mixture and 2-1/2 cups flour.
Mix until dough is sticky (don't add more flour!).
Knead on a floured board.
Place dough in a bowl (oil the top) and cover.
Let rise until double in size.
Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
Roll to 1/8-inch thickness, 8-10-inches round.
In a large skillet (heated) cook for 15 seconds, flip and cook the other side.

Nutrition Facts : Calories 172.2, Fat 4, SaturatedFat 1, Cholesterol 15.3, Sodium 191.6, Carbohydrate 29.4, Fiber 1, Sugar 4.7, Protein 4.4

PEASANT SOUP (LIKE OLGA'S)

Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
Drain off fat.
Add tomatoes, garlic, bay leaf and broth.
Bring to a boil.
Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
Then reduce to simmer for 30 minutes.
Salt and pepper to taste.
Serve with toasted pita bread triangles.

OLGAS SNACKER EASIER COPYCAT RECIPE

OLGAS SNACKER EASIER COPYCAT RECIPE image

Categories Condiment/Spread Appetizer Fry Quick & Easy

Yield 1 tortilla per person

Number Of Ingredients 4

Ingredients

Small sized Flour Tortillas
Seasoning:
Garlic Salt, Onion powder, Sesame seeds, Poppy seeds, Paprika, Cayenne powder, Pepper
Parmesan Cheese

Steps:

Divide tortillas into 4 pieces. Fry them in oil until they are golden brown. Sprinkle with seasoning and lots of parmesan cheese.

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2.3/5 (3)

Scald milk (heat until almost boiling-see notes below for WHY), remove from heat, add sugar or honey, butter, then let cool until warm but not hot.
Mix the ingredients together, and as you can probably tell, the amounts are all approximate, just play with it/taste-test until it's dreamy. I like extra lemon juice.
Sprinkle on the cheese and melt under your broiler just for a minute or so if you didn't melt it as you were cooking the bread, spoon Olga sauce on, add onions, tomatoes and other optional fillings, roll up and enjoy! If you don't use all of the Olga bread, let them cool on a wire rack before storing. They keep well in the refrigerator or freezer.

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2012-03-10 In a large pot, brown lamb, onion and celery only until lamb is no longer pink. Drain off fat. Add tomatoes, garlic, bay leaf and broth. Bring to a boil. Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley. Then reduce to simmer for 30 minutes. Salt and pepper to taste. Serve with toasted pita bread triangles. added by
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