PORTOFINO CRANBERRIES
I got this recipe 25 years ago when I attended a Thanksgiving Dinner Party. It is a great way to serve Cranberries. It looks very pretty served in a clear glass bowl.
Provided by Shari Jones
Categories Easy
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the jello in the boiling water until dissolved, then add the port wine and stir. Add pineapple, cranberry sauce, and chopped pecans. Put in a serving bowl.
- Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together, spread over the jello. Garnish with more pecans if desired.
Nutrition Facts : Calories 312.4, Fat 13.8, SaturatedFat 6.2, Cholesterol 31.2, Sodium 159.1, Carbohydrate 42.8, Fiber 1.3, Sugar 39.7, Protein 3.4
COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO
I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!
Provided by Stephanie Z.
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- PORTOFINO SAUCE:.
- Start by getting your ingredients ready. Dice the onion.
- *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
- Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
- Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
- Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
- Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
- Seafood Portofino:.
- Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
- Add mussels, and cook 30 seconds.
- Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
- Add portofino sauce; cook until bubbling throughout.
- Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).
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