Best Portofino Mold Recipes

Cran-Raspberry Jello Salad image

Provided by Joy in Every Season

Number Of Ingredients 8

2 small pkgs strawberry jello
1 1/2 cup hot water (boiling)
1 can whole cranberries (whole berry cranberry sauce 14 oz.)
1 #2 can crushed pineapple (undrained 20 oz. can)
1 pint sour cream
2 small pkgs raspberry jello
1 1/2 cup hot water (boiling)
1 1/2 cup frozen raspberries

Steps:

Mix strawberry jello with 1 1/2 cup hot water until dissolved.
Stir in 1 cup whole cranberries and can crushed pineapple.
Pour into large jello ring mold (*see note above), refrigerate until set.
Spread with a thin layer of sour cream, let set.
Mix raspberry jello with 1 1/2 cup hot water until dissolved.
Stir in frozen raspberries.
Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
Remove from jello mold and enjoy.
**optional, you may use a little baking spray to spray mold for easy removal of jello
If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

Copycat Olive Garden Seafood Portofino image

Provided by Stephanie Z.

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

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).