Macaroni Grill Chicken Cannelloni

Macaroni Grill Chicken Cannelloni...a great macaroni grill recipe to try...nice one !

INGREDIENTS
Cannelloni Filling:

• 8 ounces chicken breast (about 2), cooked thoroughly
• 1 ounce fresh spinach, chopped
• 1 ounce sun-dried tomatoes, sliced
• 16 ounces ricotta cheese
• 3 ounces mozzarella cheese, shredded
• 1/2 teaspoon table-ground black pepper
• 1 teaspoon salt
• 12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce:

• 16 ounces Asiago cream sauce, or your favorite Alfredo sauce
• 16 ounces Macaroni Grill tomato sauce, or your favorite tomato-based pasta sauce
• 3 ounces Parmesan cheese, grated

INSTRUCTIONS
Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled 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.

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. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley. The macaroni grill recipe is ready to serves 6 great persons.....enjoy the party ! Bon apetit !

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Rosemary Bread Like Macaroni Grill

Rosemary Bread Like Macaroni Grill...another great macaroni grill recipe to try...amazing !

INGREDIENTS
• 2 teaspoons sugar
• 1 ½ teaspoons dry yeast
• 1 tablespoon chopped fresh rosemary leaves (or 1 ½ teaspoons dried), divided
• 1 tablespoon olive oil or soft butter, plus additional to grease dough
• 1 ¼ cups (about) flour
• ½ teaspoon salt
• Kosher salt
• Vegetable oil spray

INSTRUCTIONS
Mix the sugar into ¼ cup water. Microwave 30 seconds or until very warm (105 degrees), and stir to be sure sugar is dissolved. Sprinkle on the yeast and set aside for 5 minutes, until foamy.
Meantime, chop half the rosemary very fine, mix with additional ¼ cup water and microwave 1 minute or until water is very hot but not boiling. Let stand 5 minutes.
Place yeast mixture, rosemary mixture, olive oil, 1 cup flour and salt in food processor or bowl of mixer fitted with dough hook. Mix until a soft dough forms, adding flour if it's too sticky. Knead 5
minutes by machine or 10 minutes by hand, until smooth and elastic.
Form dough into a ball, rub all over with oil and cover with a towel. Let rise in warm place until doubled, about 1 hour.Punch dough down and shape into a round loaf. Spray a cookie sheet with oil and place the dough in center. Sprinkle with the remaining rosemary, pressing lightly into surface. Let loaf rise again until double, about 35 minutes.

Heat oven to 375 degrees. Place cookie sheet with bread on middle rack. Place a pie pan of boiling water on rack beneath it. Bake about 20 minutes, until bread is lightly browned and sounds hollow when tapped.

Set bread on wire rack to cool. After 5 minutes, brush lightly with olive oil and sprinkle with kosher salt if desired. Serve warm with olive oil mixed with cracked pepper, balsamic vinegar and Parmesan cheese for dipping. The macaroni grill recipe i s ready and makes 8 servings. Great taste ! Enjoy !

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Romano's Macaroni Grille Vodka Rustica

Romano's Macaroni Grille Vodka Rustica...another amazing macaroni grill recipes to try !

INGREDIENTS
GRATINATA SAUCE

• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/2 teaspoon minced fresh thyme
• 2 tablespoons minced garlic
• 1/4 teaspoon ground cayenne pepper
• 3 tablespoons marsala wine
• 1 lb penne rigate cooked
• 2 cups heavy cream
• 12 medium shrimp peeled and deveined
• 1 cup grated parmesan cheese
• 2 skinless chicken breasts
• 1/2 cup milk
• 1/2 cup Prosciutto about 2 ounces thick-sliced, chopped
• 1/4 cup vodka

TOPPING

• 1/4 cup water
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon chicken bullion
• 1 1/2 teaspoons paprika
• 1 tablespoon cornstarch

GARNISH

• 1 tablespoon Grey Poupon Dijon Mustard
• 12 sliced pimientos
• 2 teaspoons minced fresh rosemary
• 4 sprigs rosemary

INSTRUCTIONS

Preheat bbq grill to high.
Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth.

Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the
chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat.

Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center and the macaroni grill recipe is ready to serve. Enjoy the feasts !

macaroni-grills-scaloppine-di-pollo

Macaroni Grills Gamberetti E Noci Di Pino

Macaroni Grills Gamberetti E Noci Di Pino...a nice and delicious macaroni grill recipe to try ...!

INGREDIENTS

• 24 Jumbo shrimp; peeled and
• 1 tb Shallots; minced
• 3 c Sliced mushrooms; washed and
• 1 tb Fresh garlic minced
• 1 1/2 tb Roasted pine nuts
• 1/2 c Dry white wine
• 6 Handfuls fresh spinach
• 1 c Cream
• 6 c Cooked vermicelli pasta
• 1/2 c Lemon juice; freshly
• 4 tb Butter
• 1/8 ts White pepper
• 2 tb Fresh garlic; minced, up to
• 1 lb Lightly salted butter; cut

LEMON BUTTER SAUCE

INSTRUCTIONS
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 fresh mushrooms. 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 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. 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? 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. The macaroni grill recipe of Gamberetti is ready....enjoy the meal ! Nice taste !

Macaroni Grills Bellini

Macaroni Grills Bellini...another great macaroni grill recipe to try...a nice one !

INGREDIENTS

• 1 oz Peach schnapps;
  
• 8 oz Peach nectar or peach
• 1 oz Rum; (2 tablespoons)
• 2 ts Powdered sugar
• 6 oz White wine; ( 3/4 cup)
• 2 c Crushed ice
• 6 oz Champagne; ( 3/4 cup)
• 2 oz Blueberry-

INSTRUCTIONS
Place the schnapps, rum, white wine, 3/4 cup water, champagne, peach nectar and powdered sugar in a heavy duty blender and pulse to mix. Add 2 cups of crushed ice and process until ice is finely ground (do not add more ice; mixture will be more liquid than frozen at this point). Pour into shallow plastic or stainless steel container. Place in the freezer for 2 to 3 hours, stirring once every hour. Serve with optional infused vodka swirled in.
*Select a pure peach juice, not a blend.
**To infuse vodka: Pour 1/2 cup vodka over 1/4 cup frozen blueberries or raspberries, let rest at room temperature 2 to 3 hours, then drain vodka and use, discarding fruit.
This great macaroni grill recipe is ready to serve....enjoy the feasts ! Nice !

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