Sunday, November 1, 2009

Olive Garden Sam Remo Dip

This is a popular appetizer that the Olive Garden has served.  Marina sauce, and seafood make this dip extra special.


6 oz. can tiny shrimp (drained, reserve liquid)
6 oz. can crab meat (drained, reserve liquid)
2 ounces cream cheese, (room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2-3/4 cup half and half
5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping


In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.  To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.  Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.  Let sauce simmer for 12 – 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 – 15 minutes, until heated through. Dip should not brown on top.

Olive Garden Bolognese

This recipe for the Olive Garden Bolognese has been on the Internet for years.  It is rumored to be their actual recipe.  I haven’t seen this recipe on their menu for a long time.  This isn’t the typical meat sauce that you get there.  This one is packed full of fresh vegetables, and it should be on their menu.  I thought that adding the carrots to this sauce sounded, a bit strange, but actually it was quite good.  Surprisingly good.  I think this recipe could lend itself to whatever you have in your refrigerator and you want to use up. This is a very flavorful sauce that goes well on many different types of pasta.


2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
1 teaspoon fresh sage


Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.  Add meat and cook 10 minutes over medium heat, stirring occasionally.  De-glaze pan with wine, let it reduce.  Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.  Serve over fresh, hot pasta.
I happened to have some extra red and yellow bell peppers and I added those into the initial step of satueeing the garlic, onions, celery, and carrots and they turned out well.

Red Lobster Cajun Shrimp

Red Lobster made for one of their unlimited shrimp feasts, barbeque style shrimp.  Barbeque style shrimp is a Cajun way of making shrimp, spicy and buttery this is an easy way to make shrimp in a unique style.  Now when we say barbeque style shrimp, that doesn’t mean shrimp covered with barbeque sauce, rather, it is shrimp baked in the oven in a spicy sauce.   Be sure to serve this with rice or plenty of bread so you can mop up the extra sauce.


1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder


Preheat your oven to 400 degrees.  Place the margarine in  a 13 x 9 baking pan, and then place the pan in the oven.  While the pan is in the oven wash and peel shrimp.  Devien the shrimp.  By the time you have finished prepping the shrimp, the margarine should be melted in the pan.  In a small bowl mix together the spices and blend well.  Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.  Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp.  Bake for approximately 15 minutes, remove shrimp, and check for doneness.  The shrimp should be pink when done.

Our recipe uses margarine as most restaurants use margarine also because it is less expensive than butter.  If you really want to try to ramp up this recipe use butter instead of margarine.  Be sure to serve the shrimp with fresh lemon wedges.

Outback Steakhouse Dipping Sauce

This is a delicious and versatile sauce, you can use it to dip a blooming onion in, or even steak, or use as a sandwich spread.  There is one thing for sure, everyone will wonder how you made this recipe.


1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little less)
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dried oregano
dash ground pepper
dash cayenne pepper


Combine all ingredients and refrigerate.
Thanks to spiccycp for sharing their recipe.

Olive Garden Zuppa Toscana II

You can make this flavorful soup that tastes just like the Olive Garden Zuppa Toscana Soup.  Potatoes, Italian sausage, kale, onions, and cream make for a flavorful soup. This is my personal recipe for this. You may wish to add about a half teaspoon of fennel to this for an added taste.


1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream


Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Red Lobster Bacon Wrapped Sea Scallops

The Red Lobster bacon wrapped sea scallops have been on the menu at Red Lobster for a long time.  The reason is that they are so tasty.  Sea scallops are marinaded in wine and butter, and then wrapped in bacon before cooking.


1 1/2 lbs. sea scallops
1/3 lb. bacon, cut slices in half
1/4 lb. butter, melted
1/2 C. dry white wine
1 tbsp. lemon juice
1/2 tsp. paprika
1/2 tsp. seasoned salt


Preheat oven to 400 degrees.  Melt butter and wine together, when melted add paprika and seasoned salt.  Drop scallops into melted wine and butter sauce.  Allow scallops to marinade for about 30 minutes.  Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick.  Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done.