Re-Create Olive Garden's Salad and Breadsticks at Home
Re-Create Olive Garden's Salad and Breadsticks at Home
Paleo-Perfect Cauliflower "Rice"
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<a href="http://www.popsugar.com/food/Olive-Garden-Breadsticks-Salad-Recipes-35430890"></a>People who've been to <a href="http://www.olivegarden.com/home" target="_blank">Olive Garden</a> know the drill - unlimited salad and breadsticks is absolutely the way to go! Its creamy Italian dressing drizzled over a crisp and refreshing green salad paired with a warm, buttery garlic breadstick is the perfect combination to start any meal, and now you can make it at home. Check out this video to learn the secrets behind bringing that Olive Garden staple into your kitchen. Plus, once you've mastered the appetizer, make it a meal by whipping up a batch of <a href="http://www.yumsugar.com/Olive-Garden-Lasagna-Recipe-30741106">Lasagna Classico</a>. <a href="http://www.yumsugar.com/node/35472292/edit" rel="nofollow"></a> Adapted from <a href="http://abcnews.go.com/GMA/recipe?id=11745412">Todd Wilbur</a> Olive Garden Garlic Breadsticks IngredientsFor the breadsticks: 3/4 teaspoon active dry yeast 2 tablespoons granulated sugar 1 cup plus 1 tablespoon warm water 3 cups bread flour, plus more for surface 1 1/2 teaspoons salt 1/4 cup butter, melted, plus more for greasing bread bowl For the topping: 2 tablespoons butter, melted 1/2 teaspoon garlic salt Directions Into a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until bubbles and foam form. Into a stand mixer fitted with the paddle attachment, combine flour and salt. Mix in the softened butter. Pour the yeast mixture into the flour and continue to mix until combined. Turn out dough onto a floured surface and knead the dough for about 10 minutes. Place dough in a well-buttered bowl and cover with plastic wrap. Let sit for 1 to 1 1/2 hours until it has doubled in size. Take roughly 2-ounce portions of the dough and roll it out on a floured surface to form breadsticks that are 7 inches long. Place the breadsticks on a parchment-paper-lined baking sheet. Cover, and set aside for another 1 1/2 hours or until dough has doubled in size again. Preheat oven to 400º F. Bake breadsticks for 12 to 15 minutes or until they are golden brown. Remove from oven and brush each one with melted butter and sprinkle with garlic salt. Serve warm. Information Category Breads/Crackers, Appetizers Cuisine Italian Yield 10-12 servings Cook Time 2 hours <a href='/node/35472292/print' target='_blank' title='Print recipe'>Print recipe</a> <a href="http://www.yumsugar.com/node/35472511/edit" rel="nofollow"></a> Adapted from <a href="http://www.goodlifeeats.com/2013/02/how-to-make-a-copy-cat-olive-garden-salad.html">Good Life Eats</a> Olive Garden Salad IngredientsFor the dressing: 1 cup mayonnaise 2/3 cup white vinegar 5 tablespoons granulated sugar 2 tablespoons lemon juice 1 tablespoon water 2/3 cup parmesan-romano cheese blend 2 teaspoons olive oil 1 teaspoon Italian seasoning 1 teaspoon parsley flakes 1/2 teaspoon garlic salt For the salad: 1 bag romaine lettuce 1/2 red onion, sliced 1/2 cup black olives 2 Roma tomatoes, sliced 3/4 cup <a href="http://www.yumsugar.com/How-Make-Croutons-34321284#photo-5">croutons</a> 8 peperoncini Grated parmesan cheese, for garnish Directions To make dressing: Into a food processor or blender, blend all of the salad dressing ingredients until smooth. Chill before serving. In a large bowl, assemble the salad and toss with the dressing right before serving. Top with freshly grated parmesan cheese and serve on chilled plates. Information Category Greens , Side Dishes Cuisine Italian Yield 4 servings Cook Time 15 minutes <a href='/node/35472511/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Paleo-Friendly-Cauliflower-Rice-Recipe-36966758"></a>Looking to swap your grains for veggies, but don't want to miss out on all that flavor? Well look no further, because we have a delicious and foolproof <a href="http://www.popsugar.com/fitness/Cauliflower-Rice-Recipe-30571642">cauliflower "rice"</a> that's Paleo-friendly, vegan, and filled with tons of nutrients!
<a href="http://www.popsugar.com/food/Agnolotti-Recipe-Wolfgang-Puck-36948452"></a>The <a href="http://www.popsugar.com/latest/Governors-Ball">Governors Ball</a> is Hollywood's most glamorous dinner party, and <a class="sugar-inline-link" title="Latest photos and news for Wolfgang Puck" href="http://www.popsugar.com/latest/Wolfgang-Puck" target="_blank">Wolfgang Puck</a> has written, produced, and directed the menu for 21 years in a row. The chef gave us an inside look at <a href="http://www.popsugar.com/food/What-Do-Celebrities-Eat-Oscars-36793913">what the stars dined on</a> right after the <a href="http://www.popsugar.com/latest/Academy-Awards">Academy Awards</a> as well as the recipe for one of his signature dishes: agnolotti, a stuffed pasta similar to ravioli. <a href="http://www.yumsugar.com/node/36949410/edit" rel="nofollow"></a> From Wolfgang Puck Celery Root Agnolotti Notes Some longtime regulars of Spago Beverly Hills, including many Hollywood stars who’ll be at the Governors Ball following the Oscars, reach a point where they can almost tell what season it is simply by seeing what kind of filling we put in our agnolotti, a close cousin to ravioli and tortellini that we fill with all sorts of seasonal purees from Summer white corn to Autumn butternut squash to chestnut puree for the holiday season. This year, guests at the post-ceremony party will be enjoying agnolotti with a delicate filling of celery root puree, which gains just a little extra body from including a couple of small baking potatoes. We’ll be garnishing it with shavings of fresh black truffle, which costs almost as much as some of the diamonds the stars will be wearing; but the agnolotti will also be delicious with butter and freshly grated parmesan alone. IngredientsPasta Dough: 3 cups all-purpose flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Seminola or all-purpose flour, for dusting Celery Root Filling: 1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces total), peeled and cut into 1-inch cubes 1 teaspoon kosher salt 1/2 cup heavy cream 2 tablespoons unsalted butter White pepper, freshly ground Agnolotti: 1 large egg, lightly beaten with a little water to make an egg wash 1/2 cup good-quality chicken broth or vegetable broth Salt Black pepper, freshly ground 6 ounces unsalted butter Chopped fresh chives, for serving Parmesan cheese, freshly grated, for serving Fresh black truffle, for serving (optional) Directions For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it feels too dry, pulse in up to 1 more tablespoon water, and process until a moist ball forms. Turn out the dough onto a lightly floured, smooth work surface and knead by hand until smooth. Loosely wrap in plastic, and let rest at room temperature for 30 minutes to 1 hour. For the celery root filling: Put the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain well and return the celery root and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season to taste with salt and white pepper. Puree the celery root and potato and any liquid in a food mill set over a medium bowl. Place the bowl over a larger bowl filled with ice and water and leave to chill, stirring occasionally, until thick. (You should have about 2 cups of filling, enough for about 100 agnolotti, or 10 servings. For the agnolotti: Cut the rested pasta dough into 4 equal pieces. Keep the other pieces covered with plastic wrap while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers to the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure two more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next-to-last or last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Place a strip of rolled-out pasta dough on a lightly flour-dusted work surface. Brush the dough with egg wash. Mound little heaps of the chilled filling about 1 inch apart on top of the dough strip, centered along half of its length. Fold the other half of the strip over the filling and press down with your fingers squeeze dough in between the filling mounds to seal them in. With a serrated pasta cutter, cut out the agnolotti, and then trim away excess dough to leave no more than 1/4 inch around the edges of each filled pasta. Bring a large pot of salted water to a boil. Meanwhile, in a heavy sauté pan over high heat, add the broth and butter. Boil until the mixture forms a thick emulsion. Season to taste with salt and pepper. Slip the agnolotti into the boiling water and cook until al dente, tender but still slightly chewy, 2 to 3 minutes. Remove with a slotted spoon and toss gently in the butter. Spoon into large, shallow pasta or soup plates and garnish with chives. Serve immediately, passing parmesan at the table and, if you like, shaving black truffle over each portion. Information Category Main Dishes, Pasta Cuisine Italian Yield 10 servings <a href='/node/36949410/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Breakfast-Pasta-Recipe-36913704"></a>Who says you can't have pasta for breakfast? Well, now you can with this easy recipe filled with pantry staples that's going to change your morning routine. While this recipe is appropriate for a weekend brunch or as a fast and easy weeknight dinner, we also recommend making it to carbo-load before a big run. <a href="/node/36948174/edit" rel="nofollow"></a> From Nicole Iizuka, POPSUGAR Food Breakfast Pasta Ingredients1/2 pound capellini or spaghetti pasta 6 slices thick-cut bacon, diced 2 tablespoons scallions, diced 1/4 cup cherry tomatoes, sliced 1 teaspoon salt 1/2 teaspoon black pepper, or to taste 1 tablespoon butter 2 eggs 2 ounces parmigiano-reggiano, grated Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain the pasta, reserving 1/4 cup of the pasta water, and set it aside. In a large skillet over medium heat, add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes. Add the pasta, scallions, cherry tomatoes, and reserved pasta water to the skillet, and cook until the liquid has absorbed into the pasta. Season with salt and pepper. Into another skillet, melt butter. Add eggs, and fry sunny side up, about 2 to 3 minutes. To serve, divide pasta among 2 plates. Top each with a fried egg, and garnish with parmigiano-reggiano. Information Category Breakfast/Brunch Yield 2 servings Cook Time 20 minutes <a href='/node/36948174/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Easy-Salmon-Salad-Recipe-36894014"></a>Serve chicken salad at an Oscars viewing party and people may look at you funny, but serve this salmon rillette from <a href="http://beverlyhills.peninsula.com/en/default" target="_blank">The Peninsula Beverly Hills</a> and get ready for your friends to clamor for the recipe. The beautiful secret is it comes together in minutes and is made up of simple, fresh ingredients. It's so easy, we're thinking of whipping in up for lunch on weekdays. <a href="http://www.yumsugar.com/node/36896750/edit" rel="nofollow"></a> From Chef David Codney, <a href="http://beverlyhills.peninsula.com/en/default">The Peninsula Beverly Hills</a> Salmon Rillettes Notes Substitute salmon for another fish, shrimp, or chicken. Ingredients3 ounces poached salmon, cold 6 ounces smoked salmon, diced 1/2 cup crème fraiche, well chilled 1 bunch chervil, leaves only and finely chopped (1 heaping tablespoon total) 1 bunch chives, finely sliced (1 heaping tablespoon total) 1 bunch tarragon, finely chopped (1 heaping tablespoon total) 1 lemon, zested and juiced 1/2 small red onion, finely diced and soaked in ice water Salt and pepper, to taste Salmon caviar, optional Pumpernickel toast, for dipping Directions Whip the chilled crème fraiche in a bowl until stiff and reserve. Fold in smoked and poached salmon, chives, chervil, tarragon, onion, and lemon juice and zest. Place in jars, and garnish with salmon caviar, optional. Serve with pumpernickel toast or crackers. Information Category Spreads, Appetizers Yield 4 servings <a href='/node/36896750/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/celebrity/2015-Oscars-LIVE-Show-Trailer-36886028"></a>POPSUGAR will be live at the Oscars this Sunday, Feb. 22! Tune in as our hosts report on red carpet arrivals, examine the beauty and fashion highlights, and recap the most viral moments of the night. You can even join in on the conversation on our Facebook page and via Twitter using our hashtag #POPSUGAROscars. Catch all the action starting this Sunday at 6 p.m. EST/3 p.m. PST before the award show, and make sure to stay for our live aftershow at 11 p.m. EST/8 p.m. PST.