Macaroni Grill Gemberetti Noci E De Pino

Another great macaroni grill recipe to try....great taste !

Ingredients

* 24 large shrimp (peeled and deveined)
* 3 cups sliced mushrooms (washed and sliced ( 1/4 inch thick)
* 1 1/2 tablespoons roasted pine nuts
* 6 cups fresh spinach leaves
* 6 cups cooked vermicelli
* 4 tablespoons butter
* 2 tablespoons fresh garlic (minced, up to 4)
* lemon butter sauce
* 1 tablespoon shallot (minced)
* 1 tablespoon fresh garlic, minced
* 1/2 cup dry white wine
* 1 cup heavy cream
* 1/2 cup lemon juice (freshly squeezed)
* 1/8 teaspoon white pepper
* 1 lb lightly-salted butter (cut into, tablespoons)

Directions

1.Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
2.Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
3.Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2.
Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
4.In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place
warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp. This great macaroni grill is ready to serve...enjoy !

Try this other great recipe : Lobster-Ravioli

Macaroni Grill Chicken Cannelloni

Try this macaroni grill recipe....its recommended !

Ingredients

Cannelloni Filling

* 8 ounces chicken breasts, cooked
* 1 ounce fresh spinach, chopped
* 1 ounce sun-dried tomato, sliced
* 16 ounces ricotta cheese
* 3 ounces mozzarella cheese, shredded
* 1/2 teaspoon black pepper
* 1 teaspoon salt
* 12 sheets lasagna noodles

Cannelloni Sauce

* 16 ounces alfredo sauce
* 16 ounces marinara sauce
* 3 ounces parmesan cheese, grated

Directions

1.Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
2.Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around
filling in a cigar fashion.
3.Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
4.Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
5.Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual
plates garnished with fresh diced tomatoes, and basil or Italian parsley.
Hmmm. this nice and delicious macaroni grill is ready for feast...great !

Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Another amaxing macaroni grill recipe...Pasta di Pollo Al Sugo Bianco

Ingredients

* 4 cups heavy cream (whipping cream)
* 1/8 teaspoon chicken base
* 1 1/4 cups asiago cheese
* 1 tablespoon cornstarch
* 2 ounces water
* 1/4 cup butter
* 1/2 cup red onion, diced
* 1/2 cup pancetta, chopped
* 1 tablespoon garlic, chopped
* 3/4 cup green onion, tops only
* 3/4 lb chicken, grilled and sliced
* 2 lbs farfalle pasta, cooked
* 8 ounces heavy cream (whipping cream)
* 1 tablespoon parsley, chopped

Directions

1.To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
2.Add chicken base and cheese.
3.Stir constantly with a wire whip and bring temperature back to just bubbly.
4.Dissolve cornstarch in the cold water and add to sauce.
5.Bring to a slow simmer to cook out starch.
6.Transfer sauce to a container, cover and refrigerate until needed.
7.To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
8.Add chicken, green onions and pasta.
9.Deglaze the pan with the cream.
10.Add asiago cream sauce.
11.Heat thoroughly.
12.Garnish with parsley and the macaroni grill pasta is ready to serve....great taste ! Nice !

Macaroni Grill Penne Rustica

Try this amazing macaroni grill recipe....Penne Rustica...a must try !
INGREDIENTS :

Gratinata Sauce:

• 2 Teaspoon Butter
• 2 Teaspoon chopped garlic
• 1 Teaspoon Dijon mustard
• 1 Teaspoon salt
• 1 Teaspoon chopped rosemary
• 1 cup marsala wine
• 1/4 Teaspoon cayenne pepper
• 8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one−third. Add remaining ingredients and reduce by half of original volume. Set aside:

Penne Rustica:

• 1 Ounce pancetta or bacon
• 18 each shrimp peeled and devained
• 12 Ounce grilled chicken breast, sliced
• 4.5 cups of granita sauce
• 48 Ounce Penne Pasta, precooked
• 3 Teaspoon pimentos
• 6 Ounce butter
• 1 Teaspoon chopped shallots
• 1 pinch of salt and pepper
• 1 cups parmesan cheese
• 1/2 Teaspoon paprika
• 6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine
shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish with fresh rosemary sprig. An the macaroni grill serves six.....enjoy the meal ! Nice and delicious !

Macaroni Grill's Asiago Sauce

Another nice macaroni grill recipe to try...the Macaroni Grill's Asiago Sauce...!

INGREDIENTS:

• 4 cups heavy whipping cream
• 1/8 tsp paste to dried chicken base
• 1 ¼ cups grated Asiago cheese
• 1 Tbs cornstarch
• 2 oz cold water

1.Heat cream to very hot. Just to a bubbly stage -- But Do Not Boil. Add chicken base and cheese, stirring constantly with a wire whisk. Bring temperature back just to bubbly.
2.Dissolve cornstarch in cold water and add to sauce. Bring to a slow simmer to cook out the starch. Mix well. Transfer the sauce to a covered container and refrigerate until needed.
The macaroni grill asiago sauce is now ready to serve...great appetizers. Nice !

Macaroni Grill Roasted Garlic Lemon Vinaigrette

Try this nice macaroni grill with roasted garlic lemon vinaiggrette...cool taste !
Ingredients

* 1/4 cup red wine vinegar
* 3 tablespoons honey
* 1/2 teaspoon salt
* 1/2 ounce roasted garlic
* 3/4 cup extra virgin olive oil
* 1/2 lemon, juice of

Directions

1.Place vinegar, honey, salt and roasted garlic in a food processor. Puree until the garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use. And the macaroni grill is ready to serve...amazing !

Macaroni Grill Rosemary Bread

Another nice macaroni grill rosemary bread....great for starters !

Ingredients

* 1 tablespoon yeast
* 1 tablespoon sugar
* 1 cup warm water
* 2 1/2 cups flour
* 1 teaspoon salt
* 2 tablespoons rosemary
* 2 tablespoons butter

Directions

1.Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3.Add one tablespoon of the fresh chopped rosemary.
4.Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5.Add more flour if necessary.
6.Oil a bowl, put dough in it and cover with a towel.
7.Let dough rise in a warm place for one hour until doubled.
8.Punch down dough and divide in half.
9.Let dough rest about 5 minutes.
10.Spray baking pan or cookie sheet with cooking spray.
11.Shape the dough into 2 small rounded oval loaves.
12.Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13.Let loaves rise again until doubled, about 45 minutes.
14.Preheat oven to 375°F.
15Bake for 15 to 20 minutes, until lightly browned.
16.Carefully remove from oven, brush with remaining butter (and salt if desired.).
The macaroni grill rosemary bread is ready to serve....great taste !

Macaroni Grill Foccacia

Try this macaroni grill foccacia recipe...great..!

Ingredients

* 9 tablespoons olive oil (divided use)
* 3 cups unsifted all-purpose flour
* 3/4 cup unsifted semolina flour
* 1/2 teaspoon salt (divided)
* 1 1/2 tablespoons fast-rising active dry yeast
* 1 1/2 cups hot milk (between 120 and 130 degrees)
* 1 tablespoon fresh rosemary leaf

Directions

1.Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides.
2.Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook.
3.(The mixing can be done by hand as well.) Blend ingredients on medium speed.
4.Reduce speed to low and slowly add.
5.hot milk.
6 Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
7.Sprinkle bottom of cake pan with a little flour.
8.Remove dough from bowl and spread out evenly in pan.
9.Cover with a towel and let rest for 30 minutes.
10.Preheat oven to 400 degrees.
11.Remove towel.
12.Brush dough with 1 to 2 tablespoons of the olive oil.
13.Sprinkle top with additional salt and.
14.rosemary.
15.Bake for 20 minutes.
16.Remove from oven and drizzle with remaining oil.
The macaroni grill foccacia is ready for feast...nice !