Recipes - CopyCat Recipes
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M (continued)
6. Macaroni Grill's Baked Creamy Seafood
4 tablespoons butter
1 cup bay scallops, rinsed and drained (8 oz)
3 tablespoons flour
2 cups half and half
1−1/2 cups asiago
2 cups medium, peeled, deveined cooked shrimp
1 6 oz. can clams, well drained
1 to 2 tablespoons grated Parmesan cheese
oil, for frying
1/2 12 oz. package won ton
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat.Whisk in flour until smooth and bubbly. Cook and stir 1min.Whisk in half−and−half and continue whisking until mixture comes to a boil. Boil 1min, whisking, until bubbly.
Turn off the heat. Add Asiago cheese, stirring untilmelted. Stir in the scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with the Parmesan. Bake in a preheated 350 deg. oven for about 15min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3−4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer. Note: If you don't feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.
7. Macaroni Grill's Scaloppine Di Pollo
Lemon Butter Sauce:
4 Ounces lemon juice
2 Ounces white wine
4 Ounces heavy cream
1 Pound butter, (4 sticks)
Chicken:
6−8 chicken breasts, (3−ounces each) pounded thin
Oil and butter for sauteing chicken
2 3/4 Cups flour, seasoned with salt and pepper, for dredging
6 Ounces pancetta, cooked
12 Ounces mushrooms, sliced
12 Ounces artichoke hearts, sliced
1 Tablespoon capers
1 Pound cappellini pasta, cooked
chopped parsley, for garnish
To make the sauce, heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one−third. Add cream and simmer untilmixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet.
Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients to pan. Heat until mushrooms soften and are cooked. Add chicken back to pan. To serve, place cooked pasta on each plate. Add half of butter sauce to chickenmixture and toss. Taste and adjust. Add more sauce if needed. Place chickenmixture over pasta. Add a little more sauce to each.
Garnish with parsley.
8. Magic Shell Ice Cream Topping
1 −6 ounce package chocolate chips
1/2 stick butter ormargarine
1/4 cup vegetable oil
Melt chocolate chips and butter in a double boiler. Add oil andmix in well.When dipped into, or spooned over ice cream it will create a hard chocolate shell.
9. Maid Rite Sandwiches
1−1/2 pounds ground beef
2 teaspoons granulated sugar
3−4 teaspoons prepared mustard
4 Tablespoons beer
To Taste:
red pepper
black pepper
garlic salt
salt
Brown & drain the hamburger. Stir in the other ingredients and simmer. Spices are added "to taste." The Maid Rite serves their sandwiches with a choice of cheese, mustard and chopped fresh onion.
10. Manwich Sloppy Joes
8 oz. can Hunt's tomato sauce
1 cup ketchup
1 Tbls. driedminced onion
1 Tbls. green pepper, diced fine
1 teas. salt
1/2 teas. driedminced garlic
1/4 teas. celery seed
1 teas. prepared mustard
1/2 teas. chili powder
Mix all ingredients in a bowl. Brown 1 pound ground beef, drain fat, add sauce.
Bring to boil, lower heat, simmer for 10 minutes. Serve with toasted hamburger buns.
11. Marie Callender's Pie Crust
1/4 cup butter
1/4 cup shortening
1 1/4 cups all−purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until firm. Sift together flour, sugar and salt inmedium bowl. Using fork, cut butter and shortening into dry ingredients until mixture has a consistent texture. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
Preheat oven to 450 .When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans. Bake 15 minutes, then remove weight or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool. Makes enough dough for one 8−to 10−inch single crust pie.
12. Marie Callender's Potato Cheese Soup
8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half−and−half, butter, and cheese. Simmer until hot. Do NOT Boil.
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