Olive Garden 5-Cheese Lasagna Notes: You can make this one ahead, and serve later. Ingredients: CREAM SAUCE: 1/4 C. Butter 1/4 C. Flour 2 C. Milk CHEESE FILLING: 1/4 C. Sun-dried tomatoes -- oil Packed -- minced 1 tablespoon Fresh garlic -- minced 3 1/2 C. Ricotta cheese 3 Eggs 1 C. Grated Parmesan cheese 1/2 C. Grated Romano cheese 1/2 tsp. Salt 1 tsp. Black pepper OTHER: 4 C. Mozzarella cheese -- shredded 1 C. Spinach lasagna noodles or Regular if unavailable Marinara sauce -- as desired Extra Parmesan cheese Freshly grated Preparation: To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.) Olive Garden Alfredo Sauce Notes: Well I finally figured out how to get that taste. Let the sauce simmer as long as you can! Ingredients: 1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder Preparation: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. Olive Garden Cappellini Pomodoro Notes: This is perfect if you are looking for a light dish. Ingredients: 2 cloves Garlic minced 2 lbs. Plum tomatoes; seed diced 1 oz. Fresh basil leaves minced 1/3 C. Ex-virgin olive oil 3 oz. Parmesan cheese 12 oz. Dry angel hair pasta cooked 1/4 tsp. Pepper Preparation: Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan. Olive Garden Chicken Marsala Notes: This is a classic you do not want to be without. Ingredients: 4 Chicken half breasts - boneless, skinless 1/4 C. Wondra Flour (Cake Flour) 1/2 tsp. Salt 1/2 tsp. Oregano 4 Tbsp. Oil 4 Tbsp. Butter 1/2 tsp. Pepper 1 C. Fresh Mushrooms, sliced 1/2 C. Marsala Wine Preparation: Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Olive Garden Florentine Lasagna Notes: How about a different kind of Lasagna? Ingredients: 1 lb. Fresh spinach 1 lb. Fresh mushrooms -- chop coarse 1 C. Onion -- chopped 10 milliliters Garlic -- mined 2 Tbsp. Olive oil 3 C. Ricotta cheese 1 2/3 C. Parmesan cheese -- divide 1 Egg 1/2 tsp. Salt 1/2 tsp. Black pepper 3/4 tsp. Dried basil 3/4 tsp. Dried oregano 16 Lasagna noodles 4 1/2 C. Mozzarella cheese -- shredded Mariana sauce or tomato-Cream sauce as desired Extra Parmesan cheese Preparation: Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of Mariana or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) Olive Garden Hot Artichoke and Spinach Dip Notes: Well, after so many requests for this one, I had to go ahead and try this stuff for myself. Quite honestly, this was as wonderful as so many of ya'll requested. Ingredients: 1 *8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine) 1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped 1/2 C. Spinach frozen chopped, or steamed 1/4 C. Mayonnaise (do not use Miracle Whip) 1/4 C. Parmesan Cheese 1/4 C. Romano Cheese (You can use all Parmesan) 1 clove garlic, finely minced 1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh) 1/4 C. Mozzarella Cheese grated 1/4 tsp. Garlic Salt Salt and Pepper to taste Preparation: Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread. Olive Garden Parmesan Crusted Chicken Ease of Cooking: Medium Difficulty Serving Size: 2 Notes: This does take a couple of extra steps, but it is worth it! Ingredients: 1 C. Plain Bread Crumbs 2 Tbsp. Flour 1/4 C. Kraft Parmesan Cheese 1 C. Milk 6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders) Vegetable Oil ( frying ) 2 C. dry Bowtie Pasta 2 Tbsp. Butter 3 Tbsp. Olive Oil 2 tsp. Crushed Garlic 1/2 C. White Table Wine (Chablis) 1/4 C. Water 2 Tbsp. Flour 3/4 C. Half and Half 1/4 C. Sour Cream 1/2 tsp. Salt 1/8 tsp. Basil Leaves 3/4 C. Mild Asiago Cheese ( finely grated) Preparation: Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat. Garnish 4 Broccoli Florets (lightly steamed) 2 White Mushrooms (quartered lightly steamed) 1/4 tsp. Crushed Red Pepper Assembly: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired. Olive Garden Pasta E Fagioli Ease of Cooking: Beginner Notes: Try this version of their famous soup. Ingredients: 3 tsp. Oil 2 lb. Ground beef 12 oz. Onion; chopped 14 oz. Carrots; slivered 14 oz. Celery; diced 48 oz. Tomatoes; canned, diced 2 C. cooked Red Kidney beans 2 C cooked White kidney beans 88 oz. Beef stock 3 tsp. Oregano 2 1/2 tsp. Pepper 5 tsp. Parsley; (fresh chopped) 1 1/2 tsp. Tabasco sauce 48 oz. Spaghetti sauce 8 oz. dry pasta Shell macaroni; or other pasta Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs! Olive Garden Peaches and Cream Cheesecake Notes: Talk about yummy. Ingredients: SPONGE CAKE BASE 1 Egg 1/3 C. Sugar 1/4 tsp. Vanilla 1/4 C. All-purpose flour 1/4 tsp. Baking powder 1 pinch Salt 2 Tbsp. Water FILLING 2 lbs. Cream cheese - softened 1 C. Sugar 4 Eggs 1 tsp. All-purpose flour 1 tsp. Vanilla 1 C. Sour cream 1/4 C. Peach liqueur or peach - schnapps or reserved canned/fresh peaches 2 C. Canned or firm peaches - ripe and fresh sliced - drained well TOPPING 1 pt. whipping cream or equivalent Preparation: BASE-Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge. Olive Garden Salad Dressing Ease of Cooking: Beginner Notes: Finally ! Judy Chatham supplied us with this one. Enjoy ! Ingredients: 1/2 C. Mayonnaise 1/3 C. White Vinegar 1 tsp. Vegetable Oil 2 Tbsp. Corn Syrup 2 Tbsp. Parmesan Cheese 2 Tbsp. Romano Cheese 1/4 tsp. Garlic Salt - or one clove garlic minced 1/2 tsp. Italian Seasoning 1/2 tsp. Parsley Flakes 1 Tbsp. Lemon Juice Olive Garden Salad Mix Sugar (optional) Preparation: Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. Olive Garden San Remo Ease of Cooking: Medium Difficulty Notes: Chicken doesn't have to be boring. Ingredients: 1 1/2 lbs. Green bell peppers - Cut into strips 8 oz. Yellow onion - Cut into 1/2" strips 1 lb. Mushrooms - halved 1/4 C. Olive oil 4 tsp. garlic - minced 32 oz. Canned tomatoes w/juice - cut 1/2" pieces 16 oz. Tomatoes - crushed in puree 1 1/2 tsp. Thyme 1/2 tsp. Marjoram 3/4 tsp. Black pepper 1/4 tsp. Crushed red pepper 1/2 C. White wine 4 tsp. chicken bouillon granules Flour for dredging 2 lbs. boneless skinless chicken breast halves Olive oil as needed 1 lb, Fresh spaghetti Preparation: Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1-tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been adds, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Olive Garden San Remo Dip Appetizer Ease of Cooking: Medium Difficulty Serving Size: varies Notes: This is a perfect appetizer for a party, you can make it ahead, and heat it up when ready. This combines a rich cheese sauce, with delicious sea food. Ingredients: 6 oz Can Tiny Shrimp (drained, reserve liquid) 6 oz Can Crab Meat (drained, reserve liquid) 2 oz Cream Cheese (room temperature,cubed) 2 Tbs. Olive Oil 2 Tbs. Flour 1/4 tsp. Salt 1/8 tsp. Crushed Garlic 1 tsp. Prepared Horseradish 1/3 C. Asiago Cheese (grated) 2 Tbs. Parmesan Cheese (grated) 1/2 - 3/4 C. Half and Half 1 + 1/2 C. Prepared Marinara Sauce (Barilla, drained to remove excess liquid) 1/4 C. Fresh Parmesan Cheese (finely shredded for topping) Preparation: In a two quart sauce pan on medium low temperature heat olive oil and blend in flour. Add to flour liquids that were reserve from the shrimp and crab, stir well. To sauce add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add Asiago and Parmesan cheeses and stir until smooth. When the cheese have been melted and sauce is smooth add shrimp and crab, blend well. Let simmer until heated through. Finally add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding. Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom. In a shallow baking dish 9" diameter, spray with non stick spray and place drained Marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded Parmesan cheese and place in a preheated oven at 325, for 10 - 15 minutes, until heated through. Dip should not brown on top. Tuscany Bread (can not find on the shelf, try this) Packaged bread sticks from the grocers. Brush with olive oil and sprinkle with canned parmesan cheese and wrap in aluminum foil. Place in oven while heating seafood sauce. Heat bread at 350 for 12 - 15 minutes. Remove bread from oven and while warm slice into 3/4" diagonal slices, serve with hot San Remo Seafood Dip. Olive Garden Sangria Notes: We have a special thanks to fellow viewer, for this one. Ingredients: 1.5 Liters Soleo Red Table Wine 10 oz Grenadine 16 oz cranberry juice cocktail 12 oz sweet vermouth 10 oz sugar water (5 oz sugar diluted) Strawberries oranges crushed ice Preparation: This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass. Olive Garden Shrimp Christopher Notes: Tired of serving shrimp the sale old way? Ingredients: 2 ounces Fresh basil leaves (about -- 2 bunches 10 ounces Butter -- softened (2-1/2 cubes) 1 tsp. Garlic -- minced 1/4 tsp. Salt 1/8 tsp. Black pepper 3 Tbsp. Grated Parmesan cheese plus -- additional for garnish 1 tablespoon Grated Romano cheese -----REST OF DISH----- 1 lb. Fresh Linguine or angel -- hair pasta 1 lb. Medium shrimp -- shelled Preparation: Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; the blade attachment process until finely chopped. Process in two batches if necessary to get uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated Parmesan cheese. Olive Garden Sicilian Scampi Ease of Cooking: Medium Difficulty Serving Size: 4-6 Notes: You may even want to consider placing this sauce over pasta. Ingredients: 6 Pieces Fan Tail Shrimp (uncooked) 1/8 C. Olive Oil 1 Tbs. Onion (finely diced) 1/2 tsp. Minced Garlic 1/2 C. White Wine (Chablis) 1 Tbs. Flour (mix with 1 Tbs water) 2 Tbs. Fresh Lemon Juice 1/4 tsp. Garlic Salt 1/2 C. Heavy Cream 1/4 - 1/3 C. Water (only if needed if sauce is to thick) 1/2 C. + 1 Tbs. Aseago Cheese (finely shredded) 1/4 C. Mozzarella Cheese (finely shredded) 1 Tbs. Romano Cheese ( finely shredded) Preparation: Heat olive oil in a sauce pan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done. Remove shrimp but leave wine mixture in pan. In the same sauce pan add onion and garlic salt, sauté until the onions are transparent. Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheeses one at a time and whisk constantly after each addition. Sauce should be a medium thick consistence and smooth, if sauce is too thick add a little water and whisk. Remove from heat. Presentation 6 Pieces of cooked Shrimp 4 Black Olives (sliced) 1 Green Onion (sliced measure out about 1 Tbs.) 1/4 C. Tomato (diced) 4 Slices Italian Bread (lightly toasted 4"- 6" long x 1 1/2" thick diagonally cut) 1/4 tsp. Crushed Red Pepper Place Italian bread on serving tray in a X. Arrange Shrimp in the middle of the placed bread. Spoon sauce in the middle of the bread covering the shrimp. Sprinkle with sliced green onions, olives, and tomatoes. Sprinkle crushed red pepper on top. Sprinkle more parmesan cheese on top if you would like. Olive Garden Spaghetti Carbonara Notes: Dress up your pasta. Ingredients: 1/4 C. flour 1/4 C. butter 1 qt. milk 1/8 tsp. pepper 1/2 tsp. salt 24 slices bacon, extra thick 1/4 C. olive oil 3 C. mushrooms, sliced 6 Tbsp. scallions, finely minced 1 lb. spaghetti, uncooked 2 tsp. fresh parsley, finely chopped 1/2 C. Parmesan cheese, freshly grated Preparation: Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately. Olive Garden Stuffed Mushrooms Ease of Cooking: Easy Serving Size: 4-6 Notes: You can make these at home for much less than at the restauarnt. Ingredients: 8 - 12 Fresh Mushrooms 1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing) 1 Green Onions (chopped finely, about 1 Tbs) 1 Egg (beaten) 1/2 tsp. Minced Garlic 1/8 tsp. Garlic Salt 1/2 C. Italian Style Bread Crumbs 1tsp. Oregano Leaves 1 Tbsp. Melted Butter (cool) 2 Tbsp. Finely Grated Parmesan Cheese 1 Tbsp. Finely Grated Romano Cheese 2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing ) 1/4 C. Finely Grated Mozzarella Cheese (for garnish) 1/4 C. Melted Butter Preparation: Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms. Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley. Olive Garden Tiramisu Dessert Notes: Here is one of their classics. Ingredients: 1 sponge cake --(10 to 12 inches and about 3" tall) 3 oz. strong black coffee 3 oz. brandy or rum 1 1/2 lbs. cream cheese or mascarpone (my pick) -- room temperature 1 1/2 C. superfine/powdered sugar unsweetened cocoa Preparation: Cut across middle of sponge cake, forming two layers, each about 1 1/2 inches thick. Blend coffee and brandy. Sprinkle enough mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1-cup sugar until sugar is completely dissolved and cheese is light and spread able. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer and half of the cheese mixture. Replace second layer and top layer with half of the cheese mixture. Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving. Olive Garden Zuppa Toscana Notes: This is one classic you do not want to miss. You may wish to add a half teaspoon of fennel seed to this. Ingredients: 1 1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices 3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, but in half, then sliced 2 T. chicken base 1 qt. water 1/3 C. heavy whipping cream Preparation: Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve. Olive Garden's Fried Mozzarella Ease of Cooking: Beginner Notes: You can't go wrong with this one. It is also very inexpensive to make. You can easily match the taste of the restaurant. Ingredients: 16 oz Package of Mozzarella Cheese 2 Eggs Beaten 1/4 C. Water 1 1/2 C. Italian Bread Crumbs 1/2 tsp. Garlic Salt 1 tsp. Italian Seasonings 2/3 C. Flour 1/3 C. Corn Starch Preparation: If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain . Serve with you favorite Italian Spaghetti Sauce and enjoy.