Want genuine Olive Garden Seafood Portofino Recipes?
What's the reason you want Olive Garden Seafood Portofino Recipes? I bet I know....
Have you frequented a restaurant and left the place asking: "just how do they make those
dishes?" I bet you sat there trying to find out just what has gone into the dish, what sort of ingredients
they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it
was so good! Chances are they didn't give you the recipe, and probably for good reason, if
they did give it out to every person who asked for it, they could soon be out of business.
So you love a certain meal so much, you try to make it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Olive Garden Seafood Portofino Recipes that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Outback Steakhouse Creamy Potato Soup
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover
with water, boil until cooked but still firm. Add milk and cheese. Cook on
low stirring constantly until cheese melts. Do not boil. Ladle into serving
bowls and add toppings of sour cream, bacon bits, shredded cheese, and green
onion tops.
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Wendy's Spicy Chicken Fillet Sandwich
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then
dredge it in the diluted pepper sauce. Coat the chicken once again in the
flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown
and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons
of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on
top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
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Cooking - Kitchen - Recipe Tips...
* When browning ground meat, brown several pounds and
drain. Divide
evenly in freezer containers and freeze. Unthaw in
microwave for
quick fixing next time.
Formal Table Setting:
Generally, the more formal the occasion, the more courses
are served,
which of course means more flatware. There should be a
different set of
utensils for each course: salad fork, dinner fork; dinner
knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils.
These can
be served at the presentation of the food, but generally
are placed
on the table in order of course. When oysters are served as
an appetizer
for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left
of the plate;
knife to the right of the plate, dinner spoon to the right
of the knife):
On the left side of the plate put the salad fork to the
left of the
dinner fork. On the right add a soup spoon to the outside
of the dinner
spoon if soup will be served. Place the soup bowl above the
soup spoon
and to the right. The bread plate goes to the left, about
two inches
above the fork. Place the butter knife across the bread
plate at a
diagonal, upper left to lower right. Small salad plates go
to the
left and a little below the bread plate. Dessert spoons, or
in some
cases knife and fork, are placed about an inch above the
top of the
plate with the handle(s) on the right side.
The largest glass on the table is the water glass which
goes on the
right side above the dinner knife. It may be filled and
iced when
guests arrive or left empty to be filled at each diner's
request.
If wine or some other beverage is served, set the
appropriate glass
to the right and a little down from the water glass.
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