Zuppa Toscana Soup Like Olive Garden's

Zuppa Toscana means Tuscan soup. Spicy sausage and bacon, russet potatoes and greens in a creamy broth make this a hearty dish, great for cold winter days. This should take no more than 45 minutes from start to finish, and serves 8. I don't think I need to tell how great this is leftover.

Ingredients:

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
2 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions:

1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

2. In a skillet over medium-high heat, brown bacon; drain, set aside.

3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

4. Add sausage and bacon to pot; simmer for 10 minutes.

5. Add kale and cream to pot; season with salt and pepper; heat through.

Variation - substitute cauliflower for the potatoes for a low carb version.

Enjoy Zuppa Toscana!
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Meat Loaf a la Boston Market

Here's a meat loaf that gets rave reviews!

Ingredients:

1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice

Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth.

In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.

Bake in Pam-sprayed 2 pound, foil, loaf tin at 400° for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes.

Serves four. To double the recipe it's better to divide into two loaf pans to make the baking time the same as a single pan.

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Steak and Ale Cajun Chicken Pasta Recipe

Steak and Ale Cajun Chicken Pasta Recipe

Ingredients needed:

1. 1 oz melted butter per chicken breast
   
2. Skinless boneless chicken breasts
   
3. Cajun seasoning
4. Linguini
5. Alfredo sauce, store bought
6. Heavy cream (whipping cream)
7. Parmesan Cheese, whole shredded
   
8. Green Onions
9. Diced tomatoes
10. Garlic bread, 2 pieces per serving
    

Prepare the chicken, place 1/2 oz of melted butter on each side of a skinless, boneless chicken breast. Cover each side with cajun seasoning (You can buy it at any supermarket). Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes.

Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4 minutes or until done.

Cut into strips with a chefs knife.

The pasta is a simple linguini. Prepare according to package directions.

The sauce is a basic alfredo with cajun seasoning. Heat some heavy cream in a skillet over med heat, add some parmesan cheese, shredded, not like in the can. When it's melted add some cajun seasoning and more cream if needed to get to desired consistency.

Place chicken over cooked pasta, add sauce. Cover with diced tomatoes, green onions and serve with 2 pieces of garlic bread. Caesar salad or antipasto is great with this.

Voila, happy tummies!

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Gazpacho a la Friday's

Friday's Gazpacho

1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes, chopped or strained
1 medium size cucumber , washed, peeled and seeded

* Amount of onion, green pepper and celery should be about the same.

Add the ingredients in order, then chill in container for at least
an hour to make a cool refreshing cold summer soup.

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Bacon Scallion Mashed Potatoes a la Applebee's

Bacon Scallion Mashed Potatoes a la Applebee's

Here's a tasty side dish recipe for everyone's favorite - Mashed Potatoes! You know they just aren't any good "instant, out of a box." So try this secret restaurant recipe for one of America's most wanted favorites.

Applebee's Bacon Scallion Mashed Potatoes

• 2 lbs peeled potatoes, cut into 1 inch cubes
• 4 cloves garlic, peeled
• 5 strips bacon, cut into 1/2 inch pieces
• 1 cup thinly sliced scallions
• 1/2 cup low fat milk, warmed
• 1/2 cup low fat sour cream
• 1 tsp salt
• 1/4 tsp black pepper

1. In a large pot, cover potatoes and garlic with lightly salted water.
2. Boil until potatoes are fork tender.
3. Fry bacon in skillet until crisp, drain on paper towels.
4. Pour out all but 1 tsp bacon grease from skillet.
5. Add scallions to grease, saute until soft, but not brown. Add bacon.
6. Drain potatoes and return to pot.
7. Mash potatoes with milk, sour cream, salt, and pepper.
8. Stir in bacon and scallions.
9. Reheat, if necessary, before serving.

Serves 4

This tasty secret restaurant recipe is bound to please. These mashed potatoes are sure to be a hit with family and friends.

Don't forget to check all the other great secret recipes available from America's Most Wanted Recipes.

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