Beth.... Olive Garden, is to me like opening a can of Progresso food, and heating it in the microwave. Then the pasta is like it was cooked, and kept in a baine marie.. and then reheated in boiling water. I could tell, because when I get ravioli, I don't want 3 or 4 over cooked shells mixed in.
Another bad, is these places thing just because it is loaded with garlic, it's Italian.
Italians grow garlic, but one thing they do not do, is waste it.
The way we made garlic bread at home, was, mom would oil the bread, then toast it in the oven, and when it was toasted, she would take a whole spear of garlic, and just rub it on the toasted side back and forth, and then with the same garlic, would do the same with the other slices of bread. It was fresh garlic, and not that minced bottled stuff in oil and vinegar.
Last edited by UNCLE JIMMY on Tue Dec 30, 2014 3:56 pm; edited 1 time in total