OLIVE GARDEN SALAD RECIPE

Ingredients Nutrition

Servings 4-6 Units US

• 1 (12 ounce) bag iceberg garden salad
• ¹⁄₄ small red onion, sliced paper-thin
• 6 -12 pitted black olives
• 6 mild pepperoncini peppers
• 1 -2 small roma tomato, sliced
• ¹⁄₂ cup crouton
• Italian dressing (or use a recipe for Olive Garden's House Dressing)
• freshly grated parmesan cheese, to taste
• fresh ground black pepper, to taste

Directions

1. In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
2. Serve with fresh Parmesan cheese and black pepper to taste.

OLIVE GARDEN COPYCAT ITALIAN DRESSING

Ingredients

• Ingredients
• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons light corn syrup
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon garlic salt, or 1 garlic clove, minced
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley flakes
• 1 tablespoon lemon juice
• Sugar (optional)

Instructions

Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Additional Notes
Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

SHRIMP AND CRAB ETOUFFE'

Ingredients

 

 

2 pounds unpeeled, medium-size raw shrimp

1/4 cup butter    

Click to see savings

2 tablespoons olive oil

1/3 cup all-purpose flour

2/3 cup chopped onion    

1/4 cup chopped green bell pepper

1/4 cup chopped celery

3 garlic cloves, minced

1 (14-oz.) can chicken broth    

1/3 cup dry white wine    

1/4 cup chopped green onions

1 tablespoon low-sodium Creole seasoning

1 tablespoon tomato paste

1 tablespoon chopped fresh parsley

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

1 (16-oz.) container fresh crabmeat, drained and flaked

5 cups hot cooked long-grain rice

Garnish: chopped fresh flat-leaf parsley

Preparation

1. Peel shrimp; devein, if desired.
2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
3. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
4. Stir in crabmeat; cook, stirring often, until thoroughly heated.
5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.

CITRUS SLAW

CITRUS SLAW Wahoo Copycat Recipe

Serves 6

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 oz.) package coleslaw mix (cabbage and carrots)

In small bowl combine lime juice, olive oil, sugar. Combine green onions, cilantro and coleslaw mix in a large bowl. Drizzle juice mixture over coleslaw mixture; toss well to coat.

PF CHANG'S SHRIMP FRIED RICE

SHRIMP FRIED RICE PF Chang's Copycat Recipe

Serves 2

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 tablespoons lite soy sauce
canola cooking spray
1/3 cup egg substitute
salt and pepper to taste
4 teaspoons canola oil
1 1/2 cups tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

SEAFOOD ENCHILADAS

SEAFOOD ENCHILADAS

Abuelo's Copycat Recipe

 

Makes 8

8 ounces crab

1 cup cooked shrimp

2 cups colby and monterey jack cheese

2 (10 oz.) cans cream of chicken soup

1/2 cup milk

1 small onion, chopped

1 (10 oz.) can tomatoes and green chilies (I use Rotel)

8 (6-inch) flour tortillas

 

In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.

Watermelon Margarita

WATERMELON MARGARITA Pappasito's copycat Recipe

Makes 5 Cups

2 cups diced seeded watermelon, frozen
3/4 cup tequila
1/3 cup triple sec (orange flavored liqueur)
1 tablespoon sugar
2 tablespoons lime juice
2 cups crushed ice
granulated sugar (optional)
lime slices (optional)
orange slices (optional)

Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.