Secret Recipe World » Entrees

Olive Garden Sicilian Scampi Recipe

Recipes McGee — Mon, 25 Apr 2011 21:47:28 +0000

Ingredients

6 pieces fan tail shrimp (uncooked)
1/8 cup olive oil
1 tablespoon onion, finely diced
1/2 teaspoon minced garlic
1/2 cup white wine (Chablis)
1 tablespoon flour (mix with 1 tablespoon water)
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
1/2 cup heavy cream
1/4 to 1/3 cup water (only if needed if sauce is too thick)
1/2 cup plus 1 tablespoon asiago cheese, finely shredded
1/4 cup mozzarella cheese, finely shredded
1 tablespoon Romano cheese, finely shredded

Presentation

6 pieces cooked shrimp
4 black olives, sliced
1 green onion (sliced – measure out about 1 tablespoon)
1/4 cup diced tomato
4 slices Italian bread (lightly toasted 4 to 6 inches long x 1 1/2-inches thick, diagonally cut)
1/4 teaspoon crushed red pepper

Directions

Heat olive oil in a saucepan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done.

Remove shrimp but leave wine mixture in pan. In the same saucepan add onion and garlic salt, saute until the onions are transparent.

Add flour and water paste, stir and cook until sauce is thick.
Pour cream in sauce, stir, add the cheeses one at a time and w hisk constantly after each addition.
Sauce should be a medium thick consistency and smooth, if sauce is too thick add a little water and whisk.

Remove from heat.

Presentation

Place Italian bread on serving tray in an “X.” Arrange shrimp in the middle of the placed bread.
Spoon sauce in the middle of the bread covering the shrimp.

Sprinkle with sliced green onions, olives, and tomatoes.

Sprinkle crushed red pepper on top.

Sprinkle more Parmesan cheese on top if you would like.

Macaroni Grill Insalata Florentine Recipe

Recipes McGee — Sat, 23 Apr 2011 21:50:10 +0000

Ingredients

3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

Directions

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.

Toss and serve on a decorative wide bowl.

Garnish with shaved Parmesan cheese and fresh cracked pepper.

Note: Radicchio is a red-leafed Italian chicory.

Macaroni Grill Penne Rustica Recipe

Recipes McGee — Thu, 21 Apr 2011 21:54:35 +0000

Ingredients

Gratinata Sauce

2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp 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 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.

Directions

Saute pancetta 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. Serves six.

Macaroni Grill Chicken Scallopini Recipe

Recipes McGee — Wed, 20 Apr 2011 21:52:37 +0000

Ingredients

Macaroni Grill’s Scaloppine di Pollo

Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

Chicken & Pasta:
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup 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

Directions

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 until mixture thickens (3 to 4 minutes).

Slowly add butter until completely incorporated. Season with salt and pepper.

Remove from heat and keep warm.

To make chicken and pasta:

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 and add to pan remaining ingredients.

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 chicken mixture and toss.

Taste and adjust, adding more sauce if needed.

Place chicken mixture over pasta.

Garnish with parsley.

Alternately, mix pasta and chicken mixture together.

Toss with butter sauce.

Yield: 10 servings

P.F. Changs Mongolian Beef Recipe

Recipes McGee — Mon, 18 Apr 2011 14:44:01 +0000

Ingredients

2 tspn vegetable oil
½ tspn minced ginger
1 tbsp chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
2 large green onions

Directions

Make the sauce by heating 2 tspn of vegetable in a medium saucepan over med/low heat.

Don’t get the oil too hot or you’ll get a major spatter when adding the other liquids.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into ¼” thick bite-size slices.

Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

Heat the oil over medium heat until it’s nice and hot, but not smoking.

Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.

You don’t need a thorough cooking here since the beef is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Leave the excess sauce behind in the pan.

P.F. Changs Chicken Lettuce Wraps Recipe

Recipes McGee — Sun, 17 Apr 2011 14:42:10 +0000

Ingredients

8 dried shiitake mushrooms
1 tspn cornstarch
2 tspn dry sherry
2 tspn soy sauce
2 tspn water
salt and pepper
1½ lbs boneless, skinless chicken
5 tbsp vegetable oil
1 tspn fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies (optional)
1 x 8 oz can bamboo shoots, minced
1 x 8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

cooking sauce:

1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tspn sesame oil
1 tspn sugar
2 tspn cornstarch
Iceberg lettuce leaves, or any preferred lettuce

Directions

Cover mushrooms with boiling water, let stand 30 minutes then drain.

Cut and discard woody stems. Mince mushrooms.

Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.

Stir to coat chicken thoroughly. Stir in 1 tspn oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat.

Add 3 tbsp oil, then add chicken and stir fry for about 3-4 minutes.

Set aside.

Add 2 tbsp oil to pan.

Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan.

Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.

Then pour chicken mixture on top of noodles.

Spoon into lettuce leaf and roll.

Cheesecake Factory Sweet Corn Tamale Cakes Recipe

Recipes McGee — Sat, 16 Apr 2011 14:36:33 +0000

Ingredients
Salsa Verde

2 tomatillos, chopped (remove papery skin)
1 x 4 oz can mild green chilies
1 green onion
2 tbsp fresh cilantro
1¼ tspn granulated sugar
¼ tspn ground cumin
¼ tspn salt
pinch ground black pepper

Southwestern Sauce

½ cup mayonnaise
1 tspn white vinegar
1 tspn water
¾ tspn granulated sugar
½ tspn chili powder
¼ tspn paprika
pinch cayenne pepper
pinch onion powder
dash salt
dash garlic powder

Tomato Salsa

1 medium tomato
1 tbsp minced Spanish onion
1 tbsp fresh cilantro, minced
¼ tspn lime juice
½ small fresh jalapeno, minced
dash salt
dash ground black pepper

Cakes

1½ cups frozen sweet corn
½ cup (1 stick) butter, softened
3 tbsp granulated sugar
pinch salt
½ cup corn masa (corn flour)
2 tbsp all-purpose flour

Garnish

¼ cup sour cream
½ avocado, chopped
2 tbsp fresh cilantro, coarsely chopped

Directions

Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.

Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.

Measure ½ cup portions of the mixture and form it into 3″ wide patties with your hands.
Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce).
You’ll need to use enough salsa verde to coat the entire plate — it should be about ¼” deep.
Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake.
Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you’ve got one).
Spoon some tomato salsa over the cakes, followed by the chopped avocado.
Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Applebees Chicken Quesadilla Grande Recipe

Recipes McGee — Wed, 06 Apr 2011 18:18:26 +0000

Ingredients

6 ounces Quesa Filling

1 cup shredded lettuce

Sour cream

Green onion

Salsa

Quesa Filling

Jack and Cheddar cheeses

Jalapeño pepper, diced

Tomato, diced

Onion, diced

Cilantro, minced

Bacon, fried and crumbled

Directions

Brush one side of each tortilla with shortening.

Place one tortilla, shortening side down on work surface.

Spread chipotle sauce evenly on one tortilla.

Microwave chicken approximately 45 seconds, then distribute on top of sauce on tortilla.

Evenly distribute Quesa Filling on top of chicken.

Cover with other tortilla, shortening side up.

Brown on griddle or in non stick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.

Use shredded lettuce, sour cream, green onion and salsa as accompaniments.

Cheesecake Factory Chicken Romano Recipe

Recipes McGee — Sun, 27 Mar 2011 18:00:15 +0000

Ingredients

2 chicken breasts
½ cup flour
2 tbsp Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 tspn water

Directions

Whisk together the egg, and the water.

Pound out chicken breasts to, at most, ½” thick.

Season the flour with salt and pepper, and coat the chicken lightly.

Then dip in egg, and cover with shredded Romano.

Place in frying pan on medium high, with a little bit of oil.

Cook until golden brown.

Olive Garden Capellini Pomodoro Recipe

Recipes McGee — Wed, 23 Mar 2011 15:44:08 +0000

Ingredients

2 Cloves Garlic – - minced

2 lb Plum tomatoes – - seeded – - Diced

1 oz Fresh basil leaves – - Minced

1/3 c Ex – virgin olive oil

3 oz Parmesan cheese

12 oz Dry angel hair pasta – - Cooked

1/4 tsp Pepper

Directions

Heat olive oil and add garlic; cook until it turns white.
Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape.
Remove from heat .
Transfer hot, cooked pasta to large bowl.
Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.