Recipe For Olive Garden L

Best Italian Restaurant

&Bull; Lomeli's has a large takeout business – roughly one-third of all orders.

• The restaurant has a faux-vineyard setting with booths covered by a lattice arbor and "vines" woven through the woodwork.

• A different lunch special for each day of the week comes with a complimentary glass of house wine on request.

Why They're No. 1: Substantial portions keep customers' mouths pleasingly full; nevertheless, word of mouth is credited with fueling the success of this second, but independently operated, Lomeli's (the original is in Gardena). The Orange County location entered its second decade with a move to Brea from Fullerton in 2010. "My wife and I opened with next to nothing and have built a loyal clientele because the food is always fresh, and the service is excellent," owner Cesar Lomeli said. Of course the recipes are secret, but bountiful party trays allow customers plenty of opportunity to try to figure them out. The company says at least 80 orders are prepared for takeout on Christmas Eve.

Claim to fame: Dinners are complete meals, with each order coming with soup or salad, garlic bread, ice cream, and a glass of house wine (for those of age). Dishes are kept authentic with Lomeli's making its own meatballs, pizza crusts and sauces. The secret-recipe salad dressings are sold by the bottle.

Fan favorite: "They have awesome sauce, bread and free dessert and wine with your meal. Best value, nicest staff and delicious food!" – Kathryn Madden, Brea

Fun fact: Lomeli's has won three consecutive Italian Silver awards from the Southern California Restaurant Writers.

 

• The family-owned business began in 1998.

• Theme nights include Noodle Night, Ravioli Night and Sunday Night Spaghetti Feast.

Claim to fame: "Our claim to fame is the quality, value and service that each guest receives at Cosmo's," co-owner Dick Fisher said. "It's a family, not just a job or a business." Signature preparations include Franco's pasta dishes such as rotelle Emiliana, with rolled spinach pasta and a tomato cream vodka sauce; lobster cannelloni; and house specials such as sausage, polenta and spinach and top sirloin Florentine.

recipe of stuffed butternut squash | I am in | Je suis in

This to me, is one of those perfect fall recipes . It uses seasonal ingredients, it’s comforting and it’s easy. Most of the cooking happens in the oven so you can be free to take care of other more important things, like spending time with your loved ones. Stuffed squash may sound like a complicated thing to do but I assure you that nothing is easier, especially when using convenient In Cuisin pomodoro risotto .

Ingredients:

One medium-sized butternut squash One bag of In Cuisin risotto pomodoro 1 cup of grated parmigiano reggiano Salt and pepper to taste Olive oil

Method:

Pre-heat your oven to 425 degrees F Cut the butternut squash in half lengthwise. Scoop out and disregard the seeds Season the squash with salt and pepper and drizzle with some olive oil then bake in the oven for 45 minutes or until the flesh is soft When the squash is cooked, scoop out the flesh but make sure you leave a bit around the edges so it holds its shape. Mix the scooped out flesh with the risotto and refill the squash halves. Top with the grated cheeses and put back in the oven for another 15 to 20 minutes or until the cheese is golden and bubbly.

Ingrédients:

1 courge butternut de dimension moyenne 1 sac de risotto pomodoro In Cuisin 1 tasse de fromage parmesan râpé Sel et poivre au goût Huile d’olive

Méthode:

Pré-chauffez votre four à 425 degrés F Coupez la courge en deux moitiés et videz la de ses pépins Assaisonnez la courge avec du sel et du povre, mettez-y un peu d’huile d’olive et mettez-la au four pendant 45 minutes ou jusqu’à ce que la chair soit tendre Quand la courge est cuite, enlever la chair à l’aide d’une cuilère en vous assurant d’en garder un peu tout autour pour qu’elle garde sa forme.

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