Epicurean-Chef | Copy Cat Recipes

Finally, it's barbecue season! Like most Canadians, we at Homemakers can hardly wait to get grilling, and to celebrate we've come up with a collection of recipes that include what we hope are a tempting array of classic flavours and intriguing new tastes. We've also offered a wide range of meats to appeal to every palate and suit every occasion, from a casual get-together to a function where you might want to, well, show off a little.

• Grilled Veal Chops with Fines-Herbes Butter
• Grilled Rib Roast with Cherry-Tomato Salsa
• Lemon Pepper Cornish Hen
• Grilled Pork Tenderloin Steaks with Gorgonzola
• Grilled Orange Duck

Copy Cat Recipe: Olive garden 5 Cheese Lasagna
Its gonna take about 2 hours to make all told, half that being the
baking time. But its darn good and well worth the effort. This should
serve 8-9 but at my house its more like myself and whoever manages to
get there before I do!

Here is what you will need:

1 cup of lasagna noodles, spinach noodles are great if you can find them.
4 cups of shredded mozzarella
1/2 cup fontina cheese
2 cups Parmesan cheese (half for the filling and half to go on top
just before you cook)
Marinara sauce to taste (preggo or ragu works fine for this)

For the filling:
3 eggs
1/4 cup of sun dried tomatoes (in oil)
3 1/2 cups of ricotta cheese
1/2 cup of romano cheese
1 tablespoon of garlic chopped fine
1/2 teaspoon of salt
1 teaspoon of pepper

For the sauce:
1/4 cup butter
1/4 cup flour
2 cups of milk

Ok so here’s how to put it together:

1. Melt the butter over medium heat in a heavy saucepan.
2. Add the flour and stir till well blended; cook until frothy and
light brown Tip: don’t let it brown too much or the sauce will not
thicken properly (more brown = less thickening power but more flavor)
3. Add the milk, stirring constantly with a whisk until the mixture
comes to a simmer.
4. Cook until thickened (3-4 minutes) don’t forget to stir! This will
scorch very easily.
5. Remove from heat and chill it in the fridge while we make the rest
of the dish.
6. In a large mixing bowl add the romano, ricotta and half of the
parmesan cheese
7. Drain the oil and finely chop the tomatoes.
8. Chop up the garlic.
9. Add the tomatoes and garlic to the cheese mixture.
10. Add 1 and 1/2 cups of the chilled cream sauce and mix it until well blended.
11. Put it in the fridge to chill, reserving 1/2-cup for later use.
12. Cook your lasagna noodles as the package directs you to.
13. Now is a good time to preheat your oven to 350F
14. Once the lasagna has finished place a slightly overlapping layer
in a 9×13 lightly oiled baking dish make sure it is about 2 inches
deep or more.
15. Spread 1 1/2 cups cheese filling over noodles. Sprinkle with 1 cup
of mozzarella and half of the fontina cheese.
16. Add another layer of pasta and cheese then top with remaining
three lasagna noodles.
17. Spread 1/2 cup of the reserved cream sauce over the top then
sprinkle the remaining parmesan and cover lightly with foil.
18. Bake for 1 hour at 350F.
19. In the last 10 mins remove the foil so the cheese will brown up a bit.

Low Fat Chocolate Cheesecake Recipes

Here is a low fat chocolate cheesecake recipes done as little muffins.
The trick is replacing some cream cheese with light Ricotta cheese.

I don’t recommend replacing more of the cream cheese than outlined here
as the taste will suffer dramatically.

These will take about 10 mins to whip up and 25 mins to bake. Makes 12 muffins.

You will need the following:

3/4 of a cup all purpose flour
1 cup of sugar
1 large egg
1 cup low fat yogurt
1/3 of a cup unsweetened cocoa powder
1/3 of a cup smooth low fat ricotta cheese
2 ounces of low fat cream cheese. Make sure to take it out of the
fridge beforehand so it has softened up a bit
1/4 of a cup vegetable oil
1 teaspoon of vanilla
1 1/2 teaspoons baking powder
1/3 of a cup of icing sugar

Preparation:
1. Preheat your oven to 350F
2. Lightly spray a 12-cup muffin pan with a vegetable spray
3. In a large bowl, combine the egg, yogurt, oil, vanilla, cocoa, and sugar
4. In a different bowl, combine the flour and baking powder.
5. Mix the flour into the cocoa mixture just until everything is
combined. Don’t over mix!
6. Divide 1/3 of the batter among the prepared muffin cups.
7. In a food processor blend the cream cheese, ricotta and icing sugar until smooth.
8. divide the cheese mix among the partly filled muffin cups.
9. Top up with the remaining 2/3 of the batter.
10. Bake for 20 to 25 minutes or until a toothpick inserted into the
middle of a muffin comes out dry.

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