Olive Garden Breadsticks

Recipe inspired by Breadsticks in James Beard’s Beard on Bread
This is NOT the Olive Garden recipe, but used to describe how the breadsticks come out, texture wise.
(For example, these are not Pizza Hut style breadsticks).
[For the record, these are WAAAAAY better than Olive Garden breadsticks]

Makes 8 breadsticks

In bowl:

2.5 tsp yeast
2.5 tsp sugar
1 tsp salt
1/8 c oil
3/8 c warm water

Mix well, let proof in bowl for 3 min.


3/8 c warm water
2 c flour

Alternate flour and water until you have a loose dough.

Knead for a few minutes until springy (like rotli dough).

Dough should be soft but not sticky. Add just enough flour for dough to not be sticky. The amount of flour to get to this point may be less or more than that stated above.

Let dough rest for 5 min under towel.

Cut dough into 8 pieces the same size.

Let rest 5 min under towel.

Get pan ready:

I use a nonstick pan and cover it with a silpat.

Coat lightly with yellow corn meal (around 1/4 c).

Get oven ready: heat to 175 F and then turn off.

Make breadsticks:

Take the 8 pieces, roll them into a log the same height as your pan.

Place breadsticks on prepared nonstick pan with silpat and corn meal.

Place in warmed oven to rise for 20 min.

Make garlic butter.


1 stick butter, chopped and melted in microwave for 30 sec
3 cloves garlic, shredded
1/2 tsp salt

Take breadsticks out of oven. They should be slightly poofy.

Preheat oven to 300 F.

Using kitchen brush, brush breadsticks liberally with garlic butter. Be careful not to deflate the poof. The poof makes your breadsticks light and airy instead of hard and chewy.

Sprinkly with:

Italian seasoning
Parmesan cheese

Olive Garden Breadsticks

Bake for 20 min, check. Add another 5 min to make breadsticks cooked and barely light brown. Add another 5 min to make breadsticks dark brown and crunchy (I did not do this!).

I like the breadsticks after 25 min in the oven, their taste and texture is like Olive Garden breadsticks (but so way better).


Note: If you have leftovers, wrap in aluminum foil. When you want to eat them, take the wrapped and covered breadsticks (like when you’re making a baked potato) and place in a 300 F oven for five minutes or so. The breadsticks will come out almost like they were freshly baked.

You can freeze unused breadsticks too, then reheat as above in foil. These take like an hour to make including bake time, so I’m not sure why you’d freeze them instead of baking them fresh. But just so you know you can.

Note2: Recipe doubles well.

Note3: You can make bigger loaves instead of the small stick size for small sandwich bread. Bake time will increase, I don’t know how much. I think making three loaves from the above recipe should cook in around 45 min or so. This is all a guesstimate, YMMV.


Whole Loaf Garlic Bread


1 whole loaf of bread (I use the hoagie rolls they sell in Sams’ Club for something like 5 for $4)
1 stick butter, room temperature
1/2 tsp salt (to taste!!!!!!! amount is approximate!!)
4 cloves garlic (to taste!!!)
1/2 tsp chopped fresh rosemary (or bottled italian seasoning)


  1. Preheat oven to 400 F.
  2. Mix butter, salt, garlic, and rosemary until well blended.
  3. Cut slices in hoagie roll vertically, not all the way through.
  4. Place hoagie on aluminum foil on top of cookie sheet or jelly roll pan.
  5. Stuff slices with spoonfuls of butter mixture.
  6. Top hoagie roll with any leftover butter after stuffing the slices.
  7. Roll up the aluminum foil around the hoagie. It should be completely covered. You can use a second sheet of aluminum foil if you have to.
  8. Bake covered for 30 min.
  9. Uncover hoagie roll. Bake uncovered for 15 min.
  10. Enjoy!

NOTE: You can also add cheese to the butter mixture – cheddar, mozzarella, pepper jack.

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.


1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar


In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback

Cannoli (Sicilian Style)


2 1/2 pounds all-purpose flour
2 1/2 whole eggs
2 ounces sugar
2 ounces vegetable shortening (recommended: Crisco)
Pinch salt
Pinch ground cinnamon
Marsala wine, as needed
Soybean oil, for deep-frying

Ricotta Cream:

60 ounces ricotta impastata
20 ounces sugar
Liquid cream, as needed
1 teaspoon vanilla extract
1 to 2 drops cinnamon oil
1 ounce diced candied citron
1 ounce chocolate chips (4000 count)


For the dough:

Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.

Preheat the deep fryer filled with soybean oil to 375 degrees F.

Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.

For the ricotta cream:

Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.

Fill each cannoli with the ricotta cream with a pastry bag or spoon.

Recipe copyright Biagio Settepani

Read more at: http://www.foodnetwork.com/recipes/cannolo-siciliano-recipe.html?oc=linkback

Pasta Dough

Tried Martha Stewart and Mario Batali’s Recipe. Total failure. Giving up on Martha Stewart now. First her pizza dough recipe is a waste, now her pasta dough. She’s lost her touch. Deleting both of her recipes from my blog so I don’t make the awfulness again.


4 c all purpose flour
7 eggs
1/4 cup extra-virgin olive oil
1/4 c water


Put all ingredients in a Kitchenaid and mix on high for 10 minutes.

This develops the gluten and makes the dough stretchy.

Refrigerate for 1 hour (or use immediately).


1 small butternut squash, cut in half, seasoned with olive oil, cooked in oven 350 F for 25 min
2 tbsp brown sugar
2 tbsp white sugar
pinch salt
1 tbsp balsamic vinaigrette
1 tbsp olive oil
1/2 c grated parmesan cheese


Mix everything together.


1. Roll out ravioli dough. Add filling. Ratio: 1/3 pasta, 2/3 filling. Brush sides of filling with water or egg. Top with second layer of pasta. Press down like when making hand pies. Cut into nice clean square shape.

2. Boil 4 minutes.

3. Enjoy with pesto sauce.

Grilled Pizza Dough

Bobby Flay’s Grilled Pizza Dough Recipe
(this links to a VIDEO of how to make the pizza dough)

NOTE: I previously tried Martha Stewart’s Grilled Pizza Dough Recipe. It is a DISASTER do NOT make it. EVER.

MAKES 2 14 inch pizza crusts


3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast (2.5 tbsp)
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

LET RISE 1 HOUR: Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

LET RISE 10 MINUTES: Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


Make a triple batch and freeze them in freezer bags.

Coat in olive oil before putting in freezer bag and make sure you get all of the air out.

Allow 12 hours in fridge to thaw before using.


If you happen to have any dough leftover, form into rolls, and bake at 350 F till golden brown. Dip in olive oil. Sooooo good!


Use a pizza stone or cast iron pan and pre bake the crust for about 7 mins at 350 then crank the oven up to 425, add your toppings, and bake at 425 for about 10 mins or until golden and the toppings are bubbling!

Also: shape into breadsticks or pesto sticks.


Wow, made this pizza crust for my family of five. Substituted regular all purpose flour for bread flour, used one teaspoon sea salt instead of kosher salt, but made as directed. I then coated my pizza pans with olive oil and corn meal, hand pressed the dough for the pizzas, topped with homemade marinara sauce, lots of cheese and various toppings, baked at 500 degrees for 10 minutes, best pizza ever! (also, as I am not a fan of marinara like my family, i brushed the top of the crust with olive oil and put an insanely thin layer of sauce, was just perfect for a non-sauce lover 🙂 )


Add spices to the crust, like garlic, parsley, italian herbs you may like, all to taste.

Panna Cotta

YIELD: Serves 8


1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract


In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.