Recipes - CopyCat Recipes
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1. Macaroni Grill Foccacia Bread
1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped −(or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brushmargarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45min. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20−25 min, until lightly browned.
2. Macaroni Grill Fonduta Gamberi
2 Cups half−and−half
1 Tbsp. clam juice
2 Tbsp. drywhite wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated
half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
3. Macaroni Grill Gemberetti Noci E De Pino
24 Jumbo Shrimp −−peeled and deveined
3 Cups slicedmushrooms −−washed and sliced −−1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic −−minced, up to 4
Lemon Butter Sauce:
1 Tbsp. shallots −−minced
1 Tbsp. fresh garlicminced
1/2 Cup drywhite wine
1 Cup Heavy Cream
1/2 Cup Lemon juice −−freshly squeezed
1/8 tsp.White pepper
1 lb. lightly salted butter −−cut into −−tablespoons
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. Peel and devein shrimp. Set aside.Wash and slice freshmushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside. Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium−high heat. Saut shallots and garlic until translucent.
Add white wine and reduce slightlymore 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. In large skillet over medium−high heat melt the 4 tablespoons of butter. Add garlic and saut until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saut severalminutes 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.
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4. Macaroni Grill Pasta Di Pollo Al Sugo Bianco
Asiago Sauce:
4 cups heavywhipping cream
1/8 teaspoon paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
Pasta:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, (Italian smoked bacon) drained and chopped
1 tablespoon garlic, chopped
3/4 cup green onions, tops only
3/4 pound sliced grilled chicken
2 pounds farfalle, (bow−tie pasta) cooked
8 ounces heavywhipping cream
1 tablespoon chopped parsley
To make the sauce:
Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantlywith a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.
To make the pasta dish:
Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
5. Macaroni Grill Penne Rustica
Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijonmustard
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, andmix 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 10−15minutes. Remove and garnish with fresh rosemary sprig. Serves six.
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