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I love the taste of scampi, yet I’m not a huge seafood lover. I always turn to the alternative, chicken scampi. Olive Garden makes an incredible chicken scampi and now you can prepare this dish at home.

WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot

SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
3/4 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS:
1/2 package angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce:
Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Keep the white sauce hot until you add to the scampi sauce)

For scampi sauce:
Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.  Pour a little of the leftover white sauce over the dish.

(112 votes, average: 3.46 out of 5)

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I can’t get enough Olive Garden.  I always leave that restaurant STUFFED!  Recently, I discovered the secret to their spaghetti sauce.  Now I can enjoy their Tuscan flavors at home.

Ingredients:

2 pounds ground round
6 oz V-8 juice
2 Tablespoon Oil
1  jar Prego Spaghetti Sauce
1 Can stewed tomatoes, (14 ounces)
1 Envelope onion soup mix
1/2 c Grape jelly

Brown meat in oil until cooked. Crumble with fork, then drain.  Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly.  Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

Serve with your favorite pasta.   Don’t forget the bread sticks! 

(109 votes, average: 3.55 out of 5)

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At first I had to question the use of grape jelly in this recipe. But after trying it, I question no more! This recipe combines tender eggplant with a sweet tomato sauce topped with a nice amount of cheese. How can you go wrong?
1 large eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 ounce) jar meat-flavored sauce
1/4 cup grape jelly
1 (14 ounce) can sliced-style stewed tomatoes
8 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour and dust with salt. Brown slices in hot oil. When fork tender and golden brown transfer to a jelly roll pan. Cover loosely with foil and bake at 375 degrees F for about 20 minutes or until tender. You should have about 8 slices of eggplant.

For the Sauce: In a saucepan, combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil. Make sure the jelly is melted.

Arrange 2 eggplant slices on each plate. Cover each with 2 slices of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degrees F oven to melt the cheese, and serve right away.

Yields 4 servings.

(26 votes, average: 3.38 out of 5)

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They say when life gives you lemons, make lemonade. Well, why not make lemon cream cake?  I get this dessert every time I visit the Olive Garden, but it’s even better when your enjoying it in the comfort of your own home.  This recipe is only one of the many new recipes featured in Americas Most Wanted Recipes 2

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup
sugar.
3.Add oil, egg yolks, water and lemon rind. Beat with an electric
mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks
form. Slowly add 3/4 cup sugar, and beat until stiff peaks form.
5. Fold 1/3 of the whites into the batter, then quickly fold in remaining
whites until no streaks remain.
6.Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees
F for 60 minutes or until a toothpick inserted in the center comes
out clean.
7. Invert cake and cool completely in pan. When cool, loosen edges
to remove cake from the pan.
8.To make filling, beat cream to stiff peaks. Fold in lemon filling. Chill
until stiff.
9.To assemble cake: Slice cake horizontally into 3 equal layers. Fill
layers with 1/3 cup of filling. Spread remaining filling on top layer.
Decorate with lemon slices.

Makes 1 cake

(103 votes, average: 3.34 out of 5)

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