Angie Most
Region: US
Wednesday 22 July 2026 19:32:12 GMT
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Eggric :
fun fact fettuccine Alfredo has 2 ingredients - parm and butter. thats it.
2026-07-23 21:47:58
10
thatssomekindagood :
Here’s a fact it’s not that great at Olive Garden. Here’s another fact this isn’t even close to the recipe. They don’t put tablespoons of flour in it. I hate these AI recipes.
2026-07-30 15:38:09
0
Sherherazade :
Swiss or parmesean or both
2026-07-23 05:53:56
3
Michellabbott :
My friend worked at OG. They add a bit of cream cheese to their Alfredo sauce. Trust me it makes a huge difference!
2026-07-24 08:58:56
6
kimber :
okay so the only thing that this recipe does not say is they don't use black pepper. they use white pepper and that's what makes a difference as well
2026-07-25 15:00:41
2
mrbokcok :
That’s one recipe that doesn’t need to be copied.
2026-07-24 16:29:04
1
My Name Is Jeff :
This isn’t the recipe, I worked there. They use garlic powder
2026-07-24 18:12:46
0
Cool guy :
looks tasty, gotta try this soon!
2026-07-23 15:25:49
2
LollipopLH :
This post is immaculate. No notes!
2026-07-25 20:36:24
0
T Ruth :
thank you!
2026-07-24 18:41:54
2
yosemite.sunrise :
4500 calories 😂
2026-07-23 23:41:05
0
michael :
bullshit olive garden sauce comes in bag I worked there.
2026-07-24 11:40:46
0
Angels :
👍👍👍
2026-07-28 00:34:08
1
summerday911 :
❤️❤️❤️
2026-07-24 03:37:50
1
michaelgendoes#1 :
🔥🔥🔥
2026-07-24 10:22:41
1
Connie Gonzalez :
😁😁😁
2026-07-23 16:37:15
1
bearcub :
❤️❤️❤️
2026-07-23 06:38:58
1
Yolanda Valdez :
😂😂😂
2026-07-24 20:55:04
0
Phillip Walthall :
😳😳😳
2026-07-26 22:18:08
0
Ken Holsclaw :
if you eat at Olive Garden, you can generally expect your meal to contain a notable amount of food additives, though direct "artificial dyes" are less of an issue compared to preservatives and shelf-life stabilizers. You will need to add. Because Olive Garden operates as a massive national chain (with over 900 locations), much of their food is prepared in central manufacturing facilities, frozen, and shipped to local restaurants to be reheated or finished on site. To keep those mass-produced sauces, dressings, and bread toppers shelf-stable and consistent, industrial additives are part of the recipe. Mass-produced sauces and prepared components rely heavily on stabilizers: Calcium Disodium EDTA, Potassium Sorbate, and Sodium Benzoate: Commonly used in their bottled dressings, dipping sauces, and pre-packaged bases to prevent spoilage and color changes. Mono- and Diglycerides & Xanthan Gum: Emulsifiers used in creamy sauces (like Alfredo), breadstick glazes, and dressings to keep the oil and water from separating. 2. Butter Substitutes & Margarine Glazes The famous garlic topping brushed on Olive Garden's breadsticks isn't pure melted butter. It's largely a soybean-oil-based margarine containing added flavors, preservatives, and coloring agents (like beta-carotene). 3. Colorings & Flavor Enhancers While Olive Garden doesn't heavily rely on harsh synthetic bright dyes (like Red 40 or Yellow 5) across its core pasta line, additives are used to standardize appearance and flavor: Natural Colorings: Ingredients like annatto or beta-carotene are added to dressings, cheeses, and margarine to give them a rich, yellow-gold look. Added Sugars & High Fructose Corn Syrup: Found in salad dressings, marinara bases, and dessert items to balance acidity and enhance flavor. Ultra-High Sodium: Processed foods rely on heavy salt content both as a flavor carrier and a preservative. Many Olive Garden entrées contain a full day's worth of sodium in a single sitting.
2026-07-24 00:04:12
2
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