Tsr Version Of Olive Garden Italian Salad Dressingby Todd Wilbur Recipes

TSR VERSION OF OLIVE GARDEN TOASTED RAVIOLI BY TODD WILBUR

Steps:

• Preheat the oil in your deep fryer to 325 degrees.
• Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.
• Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.
• When the ravioli has rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the ravioli in batches so they aren't too crowded. Fry the breaded ravioli for 1-2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
• When all the raviolis are cooked, arrange them on a serving plate and sprinkle Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.

OLIVE GARDEN PASTA E FAGIOLI BY TODD WILBUR RECIPE - (5/5)

Steps:

• 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

TSR VERSION OF OLIVE GARDEN TIRAMISU BY TODD WILBUR

Steps:

• Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.
• Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.
• Stir the mixture often for 8 to 10 minutes or until the mixture thickens.
• Remove the bowl from the heat, and to it add the 2 cups of mascarpone cheese and the vanilla.
• Whisk the cheese until it smooths out.
• In a separate bowl, whip the cream with an electric mixer until thick.
• Slowly fold the whipped cream into the mascarpone mixture until it's completely incorporated, but don't over mix or it will lose its fluff and flatten out.
• Combine the espresso and Kahlua in a large, shallow bowl.
• One-by-one, quickly dip each ladyfinger in the espresso.
• The ladyfinger will soak up the espresso like a sponge, so dip quickly.
• Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan.
• Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
• Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.
• Put two t. of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
• Cover and chill for several hours.
• To serve, slice the dessert twice across and down creating 9 even portions.

TSR VERSION OF OLIVE GARDEN BRUSCHETTA BY TODD WILBUR

Steps:

• Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450°F. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.