Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur Recipes

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

Olive Garden Pasta e Fagioli By Todd Wilbur Recipe - (5/5) image

Provided by Rander9576

Number Of Ingredients 17

Ingredients

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5¬ounce cans diced tomatoes
1 15¬ounce can red kidney beans (with liquid)
1 15¬ounce can great northern beans (with liquid)
1 15¬ounce can tomato sauce
1 12¬ounce can V¬8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

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.

LEMON CREAM CAKE (OLIVE GARDEN)

Lemon Cream Cake (Olive Garden) image

Make and share this Lemon Cream Cake (Olive Garden) recipe from Food.com.

Provided by Chef AmberK

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 (18 ounce) box white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
12 ounces cream cheese
3 cups powdered sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 cups heavy whipping cream
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter (cold)
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice

Steps:

Combine cake mix, water, oil, egg whites, lemon juice and lemon zest. Follow directions on box. Pour into greased and floured spring-form pan. Bake at 350 for 40-45 minutes. Cool.
For filling, mix softened cream cheese, powdered sugar and lemon juice until smooth. Whip cream until stiff peaks form. Combine by hand with cream cheese mixture.
For crumb topping, combine flour and powdered sugar, cut in butter, vanilla, and lemon juice (pastry blender or food processor).
Slice cooled cake in half. Drizzle lemon juice on each cut side. Spread half of the cream mixture on bottom half of cake, put cake top on and spread the remaining cream on top and sides. Sprinkle crumb topping on top and pat on the sides.

Nutrition Facts : Calories 630.5, Fat 35.4, SaturatedFat 16.3, Cholesterol 82.2, Sodium 436.1, Carbohydrate 74.7, Fiber 0.6, Sugar 58.7, Protein 5.7

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