Lemon Shrimp Florentine Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcRGVzsO3BhDUP_CJ91MKezHpTCKf2LOB2jbd9br-IsR74pLfFh9" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcRGVzsO3BhDUP_CJ91MKezHpTCKf2LOB2jbd9br-IsR74pLfFh9" width="320" /></a></div><b><br /></b><b><br /></b><b>LEMON SHRIMP FLORENTINE PASTA</b><br />Bravo! Cucina Recipe<br /><br />Serves 2<br /><br />1/4 pound linguine<br />2 tablespoons olive oil<br />1/2 pound shrimp, peeled and deveined<br />1 teaspoon garlic, chopped<br />1/4 cup grape tomatoes, halved<br />1/2 cup vegetable stock<br />2 teaspoons fresh squeezed lemon juice<br />2 tablespoons roasted garlic, pureed with olive oil<br />4 tablespoons crumbled feta cheese, divided<br />2 tablespoons Boursin cheese<br />salt and pepper, to taste<br />2 tablepsoons whole butter<br />1 cup fresh spinach leaves<br />2 tablespoons toasted bread crumbs<br /><br />Cook the pasta according to package instructions. In a large saute pan, heat oil. Add the shrimp and cook slowly for 2 minutes. Add the garlic and tomatoes and cook for 30 seconds on medium heat. Add the vegetable stock, lemon juice, roasted garlic, 2 tablespoons feta and Boursin cheese, Bring to a simmer. Season with salt and pepper to taste. Add the butter and cook to a sauce consistency. Add the spinach and cooked linguine to the pan. Divide on to two serving plates and garnish with 1 tablespoon of toasted bread crumbs and 1 tablespoon of feta cheese.<br /><br />

Lemon Shrimp Florentine Pasta

LEMON SHRIMP FLORENTINE PASTABravo! Cucina RecipeServes 21/4 pound linguine2 tablespoons olive oil1/2 pound shrimp, peeled and deveined1 teaspoon garlic, chopped1/4 cup grape tomatoes, halved1/2 cup vegetable stock2 teaspoons fresh squeezed lemon juice2 tablespoons roasted garlic, pureed with olive …

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Margherita Stuffed Flatbread

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.trbimg.com/img-1338476969000/turbine/margherita-stuffed-flatbread.jpg-20120531" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.trbimg.com/img-1338476969000/turbine/margherita-stuffed-flatbread.jpg-20120531" width="320" /></a></div><b><br /></b><b><br /></b><b>MARGHERITA STUFFED FLATBREAD</b><br />Bravo! Cucina Recipe<br /><br />1 rectangle lavoush<br />1 tablespoon roasted garlic, pureed with olive oil<br />1/4 cup mozzarella cheese, grated<br />6 tomato slices<br />salt and pepper to taste<br />2 basil leaves, chopped<br />1 teaspoon parmesan cheese, grated<br />2 tablespoons fontina cheese, grated<br />marinara sauce, for dipping<br /><br />Preheat the oven to 350 degrees. Brush the lavoush with the pureed roasted garlic olive oil. Top with mozzarella cheese, tomatoes, salt and pepper, basil, parmesan and fontina cheeses. Roll and place seand side down on a sheet pan. Place seam side down on a sheet pand and place in the oven. Cook for 8-10 minutes, until golden brown and the cheese is melted. Remove from the oven and cut into serving pieces. Serve with your favorite marinara sauce.

Margherita Stuffed Flatbread

MARGHERITA STUFFED FLATBREADBravo! Cucina Recipe1 rectangle lavoush1 tablespoon roasted garlic, pureed with olive oil1/4 cup mozzarella cheese, grated6 tomato slicessalt and pepper to taste2 basil leaves, chopped1 teaspoon parmesan cheese, grated2 tablespoons fontina cheese, gratedmarinara sauce, fo…

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Cinnamon & Godiva Hot Chocolate

<div class="separator" style="clear: both; text-align: center;"><a href="http://blog.cityeats.com/new-york/files/2013/01/TOTM.WinterCocktails-Hot-Chocolate-Mark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://blog.cityeats.com/new-york/files/2013/01/TOTM.WinterCocktails-Hot-Chocolate-Mark.jpg" width="213" /></a></div><b><br /></b><b><br /></b><b>CINNAMON & GODIVA HOT CHOCOLATE</b><br />Bravo! Cucina Recipe<br /><br />4 ounces milk<br />2 tablespoons chocolate syrup<br />2 dashes cinnamon<br />1 1/4 ounce Godiva Liqueur<br /><br /><b>Garnish </b><br />1 dollop whipped cream<br />1 cinnamon stick<br /><br />In a pot, combine milk, chocolate syrup and 2 dashes of cinnamon and bring to a boil, stirring constantly. Pour the Godiva Liqueur into a glass and top with the hot chocolate mixture. Top with whipped cream and garnish with a cinnamon stick.

Cinnamon & Godiva Hot Chocolate

CINNAMON & GODIVA HOT CHOCOLATEBravo! Cucina Recipe4 ounces milk2 tablespoons chocolate syrup2 dashes cinnamon1 1/4 ounce Godiva LiqueurGarnish 1 dollop whipped cream1 cinnamon stickIn a pot, combine milk, chocolate syrup and 2 dashes of cinnamon and bring to a boil, stirring constantly. Pour the Go…

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Panettone

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRizvWx1xrfhNY6ktZgrfR81T1ftfedCk1MpmDweIRcIX31TeTq8Q" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRizvWx1xrfhNY6ktZgrfR81T1ftfedCk1MpmDweIRcIX31TeTq8Q" width="320" /></a></div><br /><b>PANETTONE</b><br />Bellavino Wine Bar & Restaurant Recipe<br /><br />Serves 12-16<br /><br />1/2 cup diced candied orange peel ( 1/4 -inch dice)<br />1/4 cup golden raisins<br />1/4 cup dark seedless raisins<br />2 tablespoons dark rum<br />2 packages active dry yeast<br />1/2 cup sugar, divided<br />2 eggs, at room temperature<br />2 egg yolks, at room temperature<br />seeds of 1/2 vanilla pod<br />1/2 teaspoon salt<br />3 cups flour<br />1/2 cup butter, at room temperature<br />1 tablespoon butter, melted<br /><br />In a small bowl, combine the orange peel, golden raisins, seedless raisins and rum and let stand 30 minutes.<br /><br />In the bowl of a stand mixer or a large bowl, sprinkle the yeast over one-fourth cup warm water (<i>110 to 115 degrees</i>) and stir until dissolved. Stir in 1 teaspoon of the sugar. Let stand until the yeast begins to bubble, about 5 minutes.<br /><br />To the yeast mixture, add the eggs, egg yolks, remaining sugar, vanilla pod seeds and the salt. Beat until combined with the whisk attachment on a stand mixer, or with a whisk by hand. Beat in the flour until blended with a paddle attachment or by hand using a fork. Beat in the softened butter (if not using a stand mixer, this may need to be done with your hands), a little at a time until dough has a glossy sheen and becomes ropey, about 5 minutes (<i>10 minutes by hand</i>).<br /><br />Remove the dough from the bowl and knead on a lightly floured board about 10 minutes. Shape the dough into a ball and let rise in a lightly buttered bowl until doubled in bulk, 45 minutes to 1 hour. Punch down the dough and lightly knead in the macerated candied orange peel and raisins. Divide the dough in half. Shape each half into a ball. Place 1 ball into each of two 5-inch-wide and 3-inch-deep paper panettone liners on a baking sheet. Cut a cross on the top of each of the balls of dough. Brush the tops with melted butter. Let the panettones rise until doubled, about 45 minutes to 1 hour. Brush with butter. Put a second baking sheet under the panettones and bake in a 350 degree oven 30 to 35 minutes. When done, the panettones will be puffed and rich golden-brown.

Panettone

PANETTONEBellavino Wine Bar & Restaurant RecipeServes 12-161/2 cup diced candied orange peel ( 1/4 -inch dice)1/4 cup golden raisins1/4 cup dark seedless raisins2 tablespoons dark rum2 packages active dry yeast1/2 cup sugar, divided2 eggs, at room temperature2 egg yolks, at room temperatureseeds of …

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Godfather's Deep Dish Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/I3v_Gw63dxUUXoU7wWIvCA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://s3-media3.ak.yelpcdn.com/bphoto/I3v_Gw63dxUUXoU7wWIvCA/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>DEEP DISH PIZZA</b><br />Godfather's Pizza Copycat Recipe<br /><br />1 (.25 oz) package rapid rise active yeast<br />1 cup warm water, between 105 to 115 degrees<br />1 teaspoon granulated sugar<br />2 1/2 cups flour<br />1/2 cup yellow cornmeal<br />1/4 cup olive oil<br />1 pound shredded mozzarella cheese<br />1 pound cooked Italian sausage, crumbled<br />1 (28 oz) can diced tomatoes, well drained<br />1 teaspoon dried sweet basil<br />1 teaspoon dried oregano<br />1/2 cup grated Parmesan cheese<br /><br />In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.<br /><br />With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for 20 minutes, or until the crust is brown.<br /><div><br /></div>

Godfather's Deep Dish Pizza

DEEP DISH PIZZAGodfather's Pizza Copycat Recipe1 (.25 oz) package rapid rise active yeast1 cup warm water, between 105 to 115 degrees1 teaspoon granulated sugar2 1/2 cups flour1/2 cup yellow cornmeal1/4 cup olive oil1 pound shredded mozzarella cheese1 pound cooked Italian sausage, crumbled1 (28 oz) …

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Godfather's Antipasta Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.ak.yelpcdn.com/bphoto/qgSV0VDoRurZhRrQfTiA7w/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media1.ak.yelpcdn.com/bphoto/qgSV0VDoRurZhRrQfTiA7w/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>ANTIPASTA SALAD</b><br />Godfather's Pizza Copycat Recipe<br /><br /><br /><b>Dressing</b><br />3/4 cup olive oil<br />1/4 cup red wine vinegar<br />2 tablespoons Dijon mustard<br />1 tablespoon honey<br />1 teaspoon salt<br />1/4 teaspoon fresh ground black pepper<br /><br /><b>Salad</b><br />2 cups mixed iceberg and romaine lettuces for each serving<br />Sliced salami<br />Sliced mozzarella cheese<br />marinated artichoke hearts<br />thinly sliced white onion<br />sliced ripe black olives<br />halved cherry tomatoes<br />Garbanzo beans (<i>optiona</i>l)<br /><br />Combine the ingredients for the dressing in a jar, cover tightly and shake. Use a salad dish or a small platter if it is going to be used for a meal. I like to arrange the salami and cheese around the plate alternating between the two. Fill the center with the lettuces, top with quartered artichoke hearts, sliced onion, olives, tomatoes and garbanzo beans. Top with the dressing, or serve on the side.<br /><br />

Godfather's Antipasta Salad

ANTIPASTA SALADGodfather's Pizza Copycat RecipeDressing3/4 cup olive oil1/4 cup red wine vinegar2 tablespoons Dijon mustard1 tablespoon honey1 teaspoon salt1/4 teaspoon fresh ground black pepperSalad2 cups mixed iceberg and romaine lettuces for each servingSliced salamiSliced mozzarella cheesemarina…

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Fazoli's Breadsticks

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media4.ak.yelpcdn.com/bphoto/jNvgi1NQ6_W7ovfluD4E4Q/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://s3-media4.ak.yelpcdn.com/bphoto/jNvgi1NQ6_W7ovfluD4E4Q/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>BREADSTICKS</b><br />Fazoli's Copycat Recipe<br /><br />Start with plain bread sticks, place them in a pan. In a bowl mix together 1 cup of margarine to 3 tablespoons of Kosher salt. Stir and brush on bread sticks. Bake at 400 degrees. Serve hot.<br /><div><br /></div>

Fazoli's Breadsticks

BREADSTICKSFazoli's Copycat RecipeStart with plain bread sticks, place them in a pan. In a bowl mix together 1 cup of margarine to 3 tablespoons of Kosher salt. Stir and brush on bread sticks. Bake at 400 degrees. Serve hot.…

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Seafood Stuffed Shells

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.ak.yelpcdn.com/bphoto/XnE5yl0T5MBktlVhLxwKcQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media1.ak.yelpcdn.com/bphoto/XnE5yl0T5MBktlVhLxwKcQ/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>SEAFOOD STUFFED SHELLS</b><br />Fazoli's Copycat Recipe<br /><br />Serves 4<br /><br />8 ounces ricotta cheese<br />1 egg beaten<br />1/2 cup mozzarella cheese<br />1/2 cup small shrimp steamed and chopped or1 small can of tiny shrimp<br />8 ounces lobster or lobster like<br />pinch of garlic salt<br />1 jar commercial Alfredo sauce<br />large stuffing shells, cooked as package directs<br />spaghetti, cook as package directs<br />tomato sauce<br /><br />Mix ricotta cheese and egg. Add mozzarella cheese, shrimp, lobster and garlic salt. Fill cooked shells. Pour a little sauce in bottom of 8 inch square baking pan. Add shells. Pour sauce (however much you like) over shells. Cover and bake at 350 degrees until hot (about 25 minutes). Serve over spaghetti with tomato sauce.

Seafood Stuffed Shells

SEAFOOD STUFFED SHELLSFazoli's Copycat RecipeServes 48 ounces ricotta cheese1 egg beaten1/2 cup mozzarella cheese1/2 cup small shrimp steamed and chopped or1 small can of tiny shrimp8 ounces lobster or lobster likepinch of garlic salt1 jar commercial Alfredo saucelarge stuffing shells, cooked as pac…

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Fazoli's Bakes Spaghetti

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/0OSHnSFD48aCDRxDWAqgKg/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media2.ak.yelpcdn.com/bphoto/0OSHnSFD48aCDRxDWAqgKg/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>BAKED SPAGHETTI</b><br />Fazoli's Copycat Recipe<br /><br />1 (16 oz.) package spaghetti<br />1 pound ground beef<br />1 medium onion, chopped<br />1 ( 24 oz.) jar meatless spaghetti sauce<br />1/2 teaspoon seasoned salt<br />2 eggs<br />1/3 cup grated Parmesan cheese<br />5 tablespoons butter, melted<br />2 cups (16 ounces) shredded mozzarella cheese<br /><br />Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.<br /><br />In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 3 quart, baking dish. Top with half of the meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted<br /><br />

Fazoli's Bakes Spaghetti

BAKED SPAGHETTIFazoli's Copycat Recipe1 (16 oz.) package spaghetti1 pound ground beef1 medium onion, chopped1 ( 24 oz.) jar meatless spaghetti sauce1/2 teaspoon seasoned salt2 eggs1/3 cup grated Parmesan cheese5 tablespoons butter, melted2 cups (16 ounces) shredded mozzarella cheeseCook spaghetti ac…

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Herbed Chicken Mediterranean Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSbVgpbiL0JBspGafZtIKq0PRdrChirU-Qg3JO5Q82jJRm8CAb8" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSbVgpbiL0JBspGafZtIKq0PRdrChirU-Qg3JO5Q82jJRm8CAb8" width="400" /></a></div><b><br /></b><b><br /></b><b>HERBED CHICKEN MEDITERRANEAN PIZZA</b><br />Papa Murphy Copycat Recipe<br /><br /><b>Thin Crust </b><br />1 1/2 cups all purpose flour<br />1 teaspoon salt<br />3/4 teaspoon active dry yeast<br />1/2 cup lukewarm water (<i>may need up to 1 or 2 tablespoons more</i>)<br />1 tablespoon olive oil<br /><br /><b>Sauce</b><br />4 tablespoons olive oil<br />4 cloves garlic, minced fine or put through garlic press<br /><br /><b>Toppings</b><br />1  (4-5 oz.) chicken breast, cut into thin slices and then half-inch pieces<br />1/2 teaspoon dried oregano<br />1/8 teaspoon dried marjoram<br />pinch dried rosemary<br />1/4 teaspoon dried basil<br />1/4 teaspoon garlic powder<br />1/8 teaspoon salt<br />pinch black pepper<br />3 ounces (<i>about 1/4 cup</i>) feta, crumbled<br />2 ounces  sun dried tomatoes, chopped<br />3 cups mozzarella cheese, shredded<br />1 handful spinach (<i>leaves torn if large</i>)<br />1 pinch each of dried oregano, basil, and marjoram for sprinkling over the top of the pizza<br />1 tablespoon cornmeal, for pizza pan<br /><br />Preheat oven to 200 degrees. Stir dry ingredients, including room temperature yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can with a wooden spoon.<br /><br />Dump dough (and any floury bits) onto a lightly floured surface and knead until dough is elastic - about 5 minutes, adding more flour as needed to keep it from sticking to your hands or the counter. Form dough into a ball. TURN OFF OVEN. Spritz bowl lightly with cooking spray, and place the dough inside the bowl, turning it over to let all surfaces touch the cooking spray. Cover with a lightly floured towel, and place covered bowl in your heated (but offed!) oven for 90 minutes, until it doubles in size.<br /><br /><b>For the Sauce:</b> Heat olive oil over medium heat in a pan. Add minced garlic, and saute for 2-3 minutes until garlic turns golden. Pour oil and garlic into a bowl and set aside.<br /><br /><b>Chicken Topping:</b> In the same pan as you saute the garlic, add 1 more teaspoon of olive oil and heat over medium-low heat. Add the chicken pieces, as well as the oregano, marjoram, rosemary, basil, garlic powder, salt, and pepper, and cook for about 5 minutes or until chicken is no longer pink. If necessary drain off excess fat. Remove from heat, cover, and set aside.<br /><br /><b>Assembly:</b> Preheat oven to 500 degrees. (<i>If using a pizza stone, place stone in oven while it preheats.</i>) Punch down and roll out (<i>to about a 14-16 inch circle</i>) on a lightly floured surface. Prick your rolled out dough with a fork several times, cover with floured towel, and let rise for another 20 minutes, making sure the surface beneath it is well-floured so it doesn't stick when you try to transfer it.<br />Sprinkle cornmeal on your pizza pan. Transfer the rolled out dough to the pan, and use a pastry brush to spread your sauteéd garlic/olive oil sauce over the crust. Top with 2 cups of the shredded mozzarella, then the cooked chicken, sundried tomatoes, feta, spinach, and the last cup of mozzarella. Sprinkle the pinches of oregano, basil, and marjoram over the top of the pizza. Bake assembled pizza for 10 minutes or until nicely browned and bubbly.<br /><br />

Herbed Chicken Mediterranean Pizza

HERBED CHICKEN MEDITERRANEAN PIZZAPapa Murphy Copycat RecipeThin Crust 1 1/2 cups all purpose flour1 teaspoon salt3/4 teaspoon active dry yeast1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)1 tablespoon olive oilSauce4 tablespoons olive oil4 cloves garlic, minced fine or put through …

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Gourmet Vegetarian Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/t0VO-4mUnZMMQez2RlLgCA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media2.ak.yelpcdn.com/bphoto/t0VO-4mUnZMMQez2RlLgCA/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>GOURMET VEGETARIAN PIZZA</b><br />Papa Murphy Copycat Recipe<br /><br />1 unbaked pizza crust<br />Creamy Garlic Sauce (<i>recipe below</i>)<br />fresh spinach<br />sliced zucchini<br />mushrooms<br />artichoke hearts<br />tomatoes<br />minced onions<br />grated mozzarella cheese<br />parmesan Cheese<br /><br />Put pizza crust onto a pan or pizza stone. Spread creamy garlic sauce on top of crust. Add fresh vegetables (<i>and any other toppings you like</i>), sprinkle cheeses on top, and bake according to crust directions.<br /><br /><b>Creamy Garlic Sauce</b><br />1 cup ranch dressing<br />1 tablespoon minced garlic<br />1 tablespoon Parmesan cheese<br />1 teaspoon garlic salt<br />dash of minced green onions<br />dash of Italian seasoning<br /><br />Mix all ingredients together and use as desired.<br /><br />

Gourmet Vegetarian Pizza

GOURMET VEGETARIAN PIZZAPapa Murphy Copycat Recipe1 unbaked pizza crustCreamy Garlic Sauce (recipe below)fresh spinachsliced zucchinimushroomsartichoke heartstomatoesminced onionsgrated mozzarella cheeseparmesan CheesePut pizza crust onto a pan or pizza stone. Spread creamy garlic sauce on top of cr…

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Smores Dessert Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="http://heatherbakes.com/wp-content/uploads/2011/07/smore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://heatherbakes.com/wp-content/uploads/2011/07/smore.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>SMORES DESSERT PIZZA</b><br />Papa Murphy Copycat Recipe<br /><br />pizza dough<br />1/3 cup brown sugar<br />1/2 cup rolled oats<br />2 tablespoons softened butter<br />1/4 cup flour<br />mini marshmallows<br />semi sweet chocolate chips<br /><br />Prepare dough as you normally would. In a medium sized bowl, combine flour, brown sugar, and butter with a fork until you have cornmeal consistency.  Mix in the rolled oats. Sprinkle this mixture across your pizza dough. Liberally sprinkle marshmallows and chocolate chips onto crust. Bake pizza crust as directed.<br /><br />Note: If the crust cooking time is longer than 10 minutes, wait and add the marshmallows when there is just about 10 minutes left for the pizza to cook.  That prevents them from getting too toasty.<br /><br /><br />

Smores Dessert Pizza

SMORES DESSERT PIZZAPapa Murphy Copycat Recipepizza dough1/3 cup brown sugar1/2 cup rolled oats2 tablespoons softened butter1/4 cup flourmini marshmallowssemi sweet chocolate chipsPrepare dough as you normally would. In a medium sized bowl, combine flour, brown sugar, and butter with a fork until yo…

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Garlic Chicken Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcStVZupMQVtYhFKZdweydQfhsE7bOcRb0Bm5u0Lxe6Xn9nRAiqSWA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcStVZupMQVtYhFKZdweydQfhsE7bOcRb0Bm5u0Lxe6Xn9nRAiqSWA" width="400" /></a></div><br /><b>GOURMET GARLIC CHICKEN PIZZA</b><br />Papa Murphy's Copycat Recipe<br /><br />Makes One 16 inch Pizza<br /><br /><b>Crust </b><br />1 cup warm water (<i>115 degrees</i>)<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />2 cups all purpose flour or bread flour<br />2 teaspoons active dry yeast<br /><br /><b>Sauce </b><br />2/3 cup ranch dressing<br />1/2 to 1 tablespoon minced garlic<br /><br /><b>Toppings</b><br />3 cups shredded mozzarella cheese<br />1/2 cup shredded cheddar cheese<br />1/4 cup grated Parmesan cheese<br />1 grilled chicken breast, sliced<br />2 Roma tomatoes, diced<br />1/4 cup packed coarsely slice green onion tops<br /><br />In a medium mixing bowl, combine water, sugar, and salt. Add flour and yeast all at once, and stir until a soft dough forms. Add additional flour if needed, and knead gently for 5-10 minutes, until dough is smooth and elastic. Butter or grease a 16-inch round pizza pan. Using your buttery hands, lift the soft, sticky dough onto the pizza pan and gently spread to the edges.<br /><br />In a 1 cup measuring cup, mix the ranch dressing and minced garlic. Use a spoon to spread the sauce mixture over the crust. In a medium mixing bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.<br /><br />Bake pizza in a preheated 425 degree oven for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly. Remove pizza from oven, allow to cool slightly, and slice.<br /><div><br /></div>

Garlic Chicken Pizza

GOURMET GARLIC CHICKEN PIZZAPapa Murphy's Copycat RecipeMakes One 16 inch PizzaCrust 1 cup warm water (115 degrees)1 teaspoon sugar1/2 teaspoon salt2 cups all purpose flour or bread flour2 teaspoons active dry yeastSauce 2/3 cup ranch dressing1/2 to 1 tablespoon minced garlicToppings3 cups shredded …

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Thai Chicken Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="http://tammysrecipes.com/files/thincrustthaichickenpizza425a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://tammysrecipes.com/files/thincrustthaichickenpizza425a.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>THAI CHICKEN PIZZA</b><br />Papa Murphy Copycat Recipe<br /><br />Makes one 16 inch pizza<br /><br /><b>Crust</b><br />1/2 cup warm water (<i>115 degrees</i>)<br />1/2 teaspoon salt<br />1 1/3 cups all purpose or bread flour<br />1 teaspoon dry yeast<br /><br /><b>Sauce</b><br />1/2 cup sweet chili sauce<br /><br /><b>Toppings</b><br />1 large chicken breast, grilled and thinly sliced (<i>about 2 cups</i>)<br />1/2 small zucchini, thinly sliced<br />2 green onions, sliced (gr<i>een part only</i>)<br />2 tablespoons diced red onions<br />2 cups shredded mozzarella cheese<br />1/2 cup shredded cheddar cheese<br />crushed red pepper flakes<br />Additional sweet chili sauce, for drizzling (<i>optional</i>)<br /><br />To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (<u>1/3 cup</u>) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes. Liberally butter a 16 inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust!<br /><br />Spread the sweet chili sauce evenly over the prepared crust. Then layer the grilled chicken, half of the zucchini slices, mozzarella cheese, the rest of the zucchini slices, green onions, red onions, and cheddar cheese. Sprinkle with crushed red pepper. Drizzle more sauce on top if desired. Let pizza rest for 15 minutes (<i>or up to 45 minutes</i>).<br /><br />Bake pizza on the middle rack in a preheated 425 degree oven for 12-15 minutes, until browned on top and pizza is hot.

Thai Chicken Pizza

THAI CHICKEN PIZZAPapa Murphy Copycat RecipeMakes one 16 inch pizzaCrust1/2 cup warm water (115 degrees)1/2 teaspoon salt1 1/3 cups all purpose or bread flour1 teaspoon dry yeastSauce1/2 cup sweet chili sauceToppings1 large chicken breast, grilled and thinly sliced (about 2 cups)1/2 small zucchini, …

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Taco Grande Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="https://www.news-gazette.com/sites/all/files/imagecache/lightbox_800_600_scale/images/2012/01/11/taco_grande.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://www.news-gazette.com/sites/all/files/imagecache/lightbox_800_600_scale/images/2012/01/11/taco_grande.JPG" width="240" /></a></div><b><br /></b><b><br /></b><b>TACO GRANDE PIZZA</b><br />Papa Murphy Copycat Recipe<br /><br />12 slices<br /><br /><b>Crust</b><br />1 cup warm water<br />1/2 teaspoon salt<br />2 1/2 cups all purpose flour<br />1 tablespoon active dry yeast<br />butter, for greasing the pan<br /><br /><b>Taco Meat</b><br />1 pound ground beef<br />1 clove minced garlic<br />1/2 cup chopped onion<br />1/2 teaspoon salt<br />dash of black pepper<br />1 teaspoon ground cumin<br />1 teaspoon ground chili powder<br />hot sauce, to taste<br /><br /><b>Toppings</b><br />1/2 cup pizza sauce<br />1/2 cup salsa or picante sauce of your choice<br />3-4 cups shredded mozzarella cheese<br />1 cup thinly sliced black olives<br />1/2 cup diced green onions<br />1/2 cup diced Roma tomatoes<br />1/2 cup shredded cheddar cheese, optional<br /><br />To make pizza crust, combine warm water and salt in a mixing bowl. Add about 1 1/2 cups of the flour along with the yeast and stir. Add remaining flour and knead into a smooth dough (<i>add enough flour, beyond the 2.5 cups if necessary</i>). Knead for 5-10 minutes and then set aside, covered, in a warm place.<br /><br />Fry ground beef with garlic and onion. Drain well. Return to pan and stir in the salt, pepper, cumin, chili powder, and some hot sauce. set aside. Liberally butter a 16 inch round pizza pan. With buttery hands, spread dough evenly on pan. Mix the pizza sauce and salsa together and spread over crust. Sprinkle meat over sauce; evenly spread cheese over meat and then add olives, green onions, tomatoes, and cheddar cheese. Allow pizza to rest for at least 10 minutes, but up to 30 minutes before baking. (<i>A longer rest will produce a fluffier crust.</i>)<br /><br />Preheat oven to 450 degrees. Bake pizza for 10-12 minutes, depending on the kind of pizza pan and your oven. When pizza is done, remove from oven and let set for ~5 minutes. Slice into 12 slices and serve hot!

Taco Grande Pizza

TACO GRANDE PIZZAPapa Murphy Copycat Recipe12 slicesCrust1 cup warm water1/2 teaspoon salt2 1/2 cups all purpose flour1 tablespoon active dry yeastbutter, for greasing the panTaco Meat1 pound ground beef1 clove minced garlic1/2 cup chopped onion1/2 teaspoon saltdash of black pepper1 teaspoon ground …

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Brio Cocktail Recipes

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media4.ak.yelpcdn.com/bphoto/r9Ve3ZiJZkMOXrEY_XiwtQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media4.ak.yelpcdn.com/bphoto/r9Ve3ZiJZkMOXrEY_XiwtQ/l.jpg" width="240" /></a></div><b><br /></b><b><br /></b><b>BRIO TUSCAN GRILLE COCKTAIL RECIPES</b><br /><b><br /></b><b>Apple Cider Martini</b><br />Brio’s Tuscan Grille Recipe<br /><br />Serves 1<br /><br />1 oz. Captain Morgan<br />1 oz. apple cider<br />1/2 oz. Korbel Brandy<br />1/2 oz. Triple Sec<br />1/4 oz. fresh lemon juice<br />cinnamon sugar mixture (<i>equal parts cinnamon and sugar</i>)<br />1 apple slice<br /><br />Fill shaker with ice and add rum, apple cider, brandy, Triple Sec and lemon juice. Shake and strain into cinnamon and sugar rimmed martini glass. Garnish with an apple slice.<br /><br /><br /><b>Raspberry Chocolate Martini</b><br />Shake with ice, 1 1/2 oz. Absolut Vanilla, 1/2 oz. Chambord, 1/2 oz. Creme de Cocoa White. Stir into a martini glass. Top with 1 oz. Rosa Regale. garnish with a cocoa powder rim and a whole raspberry.<br /><br /><br /><br /><b>Red Velvet Slipper</b><br />1 oz. Absolut Vodka<br />1/2 oz. Creme de Cocoa White<br />1/2 oz. Tuaca<br />2 oz. Fizz 56<br />ice<br /><br />Shake the Absolut, Tuaca and Creme de cocoa White with ice. Stain into a martini glass and top with 2 ounces of Fizz 56.<br /><br /><br /><br /><b>Pink Berry Martini</b><br /><br />1 oz. Absolut Pear<br />3/4 oz. fresh lemon juice<br />3/4 oz. simple syrup<br />3/4 oz. cranberry juice<br />1/4 oz. Chambord<br /><br />Add all the ingredients in a martini shaker and fill with ice. Shake and strain into a martini glass. Garnish with a sugar rim and lemon wheel.<br /><br /><br /><b>Sangria Rosa</b><br /><br />Muddle 1 whole strawberry and 1 pineapple cube. Add 1 1/2 ounce Sobieski Raspberry, 1/2 ounce simple syrup and 1/2 ounce lime juice. Shake with ice.  Add 1 1/2 ounce Fizz 56 and 1 ounce soda. Strain into a large tall glass over ice. Garnish with a pineapple leaf and skewered pineapple and strawberry.<br /><br /><b>White Peach Sangria</b><br /><b><br /></b>Muddle: 1 lime wedge, 1 orange slice, 1 strawberry, 1 lemon wedge and 1 cherry with 1/2 ounce of simple syrup.<br /><br />Add: 1/2 ounce Triple Sec, 1/2 ounce Peach Schnapps, 1/2 ounce orange juice and 1/2 ounce peach daiquiri mix.<br /><br />Shake with ice and strain into a wine glass over ice. Add 1 ounce of soda and 4 ounces of Chardonnay. Garnish with 2 strawberry slices and an orange triangle.<br /><br /><br /><br /><b><br /></b>

Brio Cocktail Recipes

BRIO TUSCAN GRILLE COCKTAIL RECIPESApple Cider MartiniBrio’s Tuscan Grille RecipeServes 11 oz. Captain Morgan1 oz. apple cider1/2 oz. Korbel Brandy1/2 oz. Triple Sec1/4 oz. fresh lemon juicecinnamon sugar mixture (equal parts cinnamon and sugar)1 apple sliceFill shaker with ice and add rum, apple ci…

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Tuscan Grilled Pork Chops

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/2606196/thumb_600.jpg?1350806653" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/2606196/thumb_600.jpg?1350806653" width="320" /></a></div><b><br /></b><b><br /></b><b>TUSCAN GRILLED PORK CHOPS</b><br />Brio Italian Grill Copycat Recipe<br /><br />Serves 6<br /><br />6 whole pork chops, 3/4 inch thick<br />1 (16 oz.) Zesty Italian Salad Dressing<br />1/4 cup balsamic vinegar<br />1/8 cup honey<br />1/2 teaspoon fresh ground black pepper<br />1 sprig fresh rosemary<br /><br />Marinade:  Put the chops in a gallon size zip top plastic bag and add in the salad dressing. Seal the bag, removing the excess air, and shake to coat the chops well. Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.<br /><br /><b>Finishing Sauce:</b> Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper. Bruise the rosemary by rolling it several times gently under a rolling pin. Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat.<br /><br /><b>Start your grill</b> and prepare for direct grilling over medium high heat. Grill the chops until they readily release from the grate, about three minutes. Rotate the chops 45 degrees and continue cooking and flipping until done. Brush the chops with the finishing sauce during the last phase of grilling.

Tuscan Grilled Pork Chops

TUSCAN GRILLED PORK CHOPSBrio Italian Grill Copycat RecipeServes 66 whole pork chops, 3/4 inch thick1 (16 oz.) Zesty Italian Salad Dressing1/4 cup balsamic vinegar1/8 cup honey1/2 teaspoon fresh ground black pepper1 sprig fresh rosemaryMarinade:  Put the chops in a gallon size zip top plastic bag an…

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Brio Pasta Pesto

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/o437hCLx0BlUhXDuHzEQ7g/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media3.ak.yelpcdn.com/bphoto/o437hCLx0BlUhXDuHzEQ7g/l.jpg" width="240" /></a></div><b><br /></b><b><br /></b><b>PASTA PESTO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 4<br /><br />olive oil spray, as needed<br />12 ounces chicken, grilled, sliced<br />4 tablespoons caramelized onions, about 1/4 cup chopped before cooking<br />1 tablespoon fresh garlic, chopped<br />4 ounces roasted red peppers, julienned, about 1 pepper<br />4 tablespoons fresh basil, julienned<br />2 cups fresh tomatoes, diced<br />6 ounces vegetable stock (<i>available in box at grocery store</i>)<br />4 tablespoon feta cheese, crumbled<br />2 tablespoons pesto (<i>available ready made in a jar</i>)<br />4 pinches salt<br />4 pinches pepper<br />20 ounces angel hair pasta, cooked<br />4 ounces fresh spinach<br />4 tablespoons fresh basil, julienned<br />2 tablespoons Parmesan cheese, grated (<i>block style, not powdered</i>)<br /><br />Combine chicken, caramelized onions, garlic and red peppers. Saute in pan on medium high heat. Add the first four tablespoons basil and the tomatoes, and continue to saute. Add vegetable stock, feta and pesto. Heat through. Season with salt and pepper. Heat pasta in boiling water. Drain pasta, and add to pan of sauteed ingredients. Add spinach and toss to combine. Place in a pasta bowl. Garnish with remaining four tablespoons basil and Parmesan.<br /><div><br /></div>

Brio Pasta Pesto

PASTA PESTOBrio Tuscan Grille Copycat RecipeServes 4olive oil spray, as needed12 ounces chicken, grilled, sliced4 tablespoons caramelized onions, about 1/4 cup chopped before cooking1 tablespoon fresh garlic, chopped4 ounces roasted red peppers, julienned, about 1 pepper4 tablespoons fresh basil, ju…

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Brio Penne Mediterranean

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/1107211/thumb_600.jpg?1323213435" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/1107211/thumb_600.jpg?1323213435" width="320" /></a></div><b><br /></b><b><br /></b><b>PENNE MEDITERRANEAN</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Makes 1 Large Serving<br /><br />2 tablespoons olive oil<br />1/2 teaspoon garlic, chopped<br />1 tablespoon basil, julienned<br />1 tablespoon sundried tomatoes<br />1 tablespoon caramelized onions<br />3 ounces vegetable stock<br />2 tablespoons feta cheese, crumbled, divided<br />2 tablespoons herb butter (<i>see recipe</i>)<br />salt and pepper, to taste<br />7 ounces Barilla plus penne, cooked according to package directions<br />1 ounce spinach<br />1 teaspoon pine nuts<br /><br />Using a medium saute pan over medium high heat, heat the olive oil. Add garlic, basil, sundried tomatoes and onions, and sauté until onions are soft and translucent. Add vegetable stock, 1 tablespoon feta cheese and herb butter. Season with salt and pepper, to taste. Using a medium saucepan over medium heat, combine cooked pasta, spinach, and herb butter sauce, tossing to combine. Cook until warmed through. Transfer to a serving bowl. Garnish with remaining feta and pine nuts.<br /><br /><br />

Brio Penne Mediterranean

PENNE MEDITERRANEANBrio Tuscan Grille Copycat RecipeMakes 1 Large Serving2 tablespoons olive oil1/2 teaspoon garlic, chopped1 tablespoon basil, julienned1 tablespoon sundried tomatoes1 tablespoon caramelized onions3 ounces vegetable stock2 tablespoons feta cheese, crumbled, divided2 tablespoons herb…

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Sweet Potato and Chicken Risotto

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/3576098/thumb_600.jpg?1369013265" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/3576098/thumb_600.jpg?1369013265" width="320" /></a></div><b><br /></b><b><br /></b><b>SWEET POTATO and CHICKEN RISOTTO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 10<br /><br /><b>Main Dish</b><br />5 oz blended oil<br />1 oz Pancetta, rendered, 1/2 dice<br />3 oz sweet potato roasted<br />2 oz Asparagus, grilled, bias cut<br />6 oz Roasted chicken stock<br />6 oz Risotto<br />3 oz pulled chicken<br />1 oz butter<br />2 tbsp reggiano, shredded<br />1 pinch salt and pepper<br />1 tsp Pine nuts, toasted<br />1 tsp Thyme, fresh<br /><br /><b>Risotto</b><br />1 quart chicken stock<br />2 cups water<br />1 tablespoon extra virgin olive oil<br />1 small onion, chopped<br />2 cloves garlic, finely chopped or grated<br />1 cup Arborio rice<br />1/2 cup white wine<br />2 tablespoons butter, cut into small pieces<br /><br /><b>Risotto:</b>  In a large pot, heat the stock and 2 cups water over medium low heat. In a risotto pot or large skillet with a rounded bottom, heat the extra virgin olive oil over medium to medium high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes. Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.<br /><br />Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.<br /><br /><b>Sweet Potatoes:</b>  Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.<br /><br /><b>To Serve: </b> Heat oil in a saute pan. Add pancetta & saute until golden brown and crispy. Add sweet potatoes, asparagus, chicken stock and risotto. Stir to combine and cook risotto. Add chicken, butter, Reggiano or Parmesan and salt and pepper. Stir to mix. Place on a serving plate and garnish with pine nuts and thyme.<br /><br />

Sweet Potato and Chicken Risotto

SWEET POTATO and CHICKEN RISOTTOBrio Tuscan Grille Copycat RecipeServes 10Main Dish5 oz blended oil1 oz Pancetta, rendered, 1/2 dice3 oz sweet potato roasted2 oz Asparagus, grilled, bias cut6 oz Roasted chicken stock6 oz Risotto3 oz pulled chicken1 oz butter2 tbsp reggiano, shredded1 pinch salt and …

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Brio Chicken Limone

<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQsA0Olvf0bKr-6y1P2RHwNo1L8ccaO6yp9Y9WiUFgUdwLlKmeN" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQsA0Olvf0bKr-6y1P2RHwNo1L8ccaO6yp9Y9WiUFgUdwLlKmeN" width="320" /></a></div><br /><b><br /></b><b><br /></b><b>CHICKEN LIMONE</b><br />Brio Tuscan Grill Recipe<br /><br />1 oz olive oil blend<br />2 pieces of chicken (pounded)<br />flour<br />2 eggs for egg wash<br />2 slices of lemon<br />4 oz. of roasted garlic chicken stock<br />1/2 juiced lemon<br />1 teaspoons of capers<br />1/2 tablespoon chopped parsley<br />1 melon ball of butter<br />pinch of salt<br />pinch of white pepper<br />6 oz of vegetables<br />pinch of canadian steak seasoning<br />3.5 oz of spaghettini<br />1 oz of herb butter<br />1/2 tablespoon Parmesan cheese<br />1 pinch of salt and pepper<br /><br />Pound or filet chicken breast to desired thickness. Dredge in seasoned flour (<i>salt, pepper, all-purpose flour</i>); Shake off excess. Dip into egg wash. Shake off excess. Place saute pan over medium heat. Add 1 oz oil. When oil has heated, gently place chicken in pan.<br />Cook chicken until lightly golden brown on each side. Place in 350 degree oven for 2-3 minutes to finish cooking (i<i>nternal temperature with thermometer = 165 degrees</i>).<br /><br />For vegetables, heat a saute pan over medium heat. Add 1 oz oil. Add desired vegetables. It may be helpful to blanch/roast vegetables before sauteing to ensure desired texture. Add a pinch of canadian steak seasoning to the vegetables and let cook until tender.<br /><br />For pasta, cook until 'al dente' or desired texture. (t<i>his is usually found located on your box of pasta.</i>) Add butter, desired herbs and parmesan to pasta. Plate and enjoy!

Brio Chicken Limone

CHICKEN LIMONEBrio Tuscan Grill Recipe1 oz olive oil blend2 pieces of chicken (pounded)flour2 eggs for egg wash2 slices of lemon4 oz. of roasted garlic chicken stock1/2 juiced lemon1 teaspoons of capers1/2 tablespoon chopped parsley1 melon ball of butterpinch of saltpinch of white pepper6 oz of vege…

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Gorgonzola Crusted Steaks

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/2ZErEECZpNGtRAUv1AHPWg/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://s3-media2.ak.yelpcdn.com/bphoto/2ZErEECZpNGtRAUv1AHPWg/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>GORGONZOLA CRUSTED STEAKS</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 4<br /><br /><b>Crust</b><br />4 oz. herb butter, softened, room temperature (<i>recipe follows</i>)<br />4 oz. Gorgonzola cheese<br />1/2 cup Panko bread crumbs<br /><br />Mix all ingredients and divide into four parts. Flatten between wax paper to quarter-inch thickness. Top four grilled steaks with crust and broil for one minute.<br /><br /><b>Herb Butte</b>r<br />Combine the following ingredients and mix until smooth:<br />1/2 lb. whole, unsalted butter at room temperature<br />1/2 teaspoons garlic, chopped<br />1/2 tablespoon fresh chopped herbs (<i>thyme, parsley, and basil</i>)<br />1/2 teaspoon Kosher salt<br />1/4 teaspoon ground black pepper<br /><br /><br /><br />

Gorgonzola Crusted Steaks

GORGONZOLA CRUSTED STEAKSBrio Tuscan Grille RecipeServes 4Crust4 oz. herb butter, softened, room temperature (recipe follows)4 oz. Gorgonzola cheese1/2 cup Panko bread crumbsMix all ingredients and divide into four parts. Flatten between wax paper to quarter-inch thickness. Top four grilled steaks w…

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Tomato and Mozzarella Caprese

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.ak.yelpcdn.com/bphoto/sCvSRWdxePr3WUnTfVYb2g/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media1.ak.yelpcdn.com/bphoto/sCvSRWdxePr3WUnTfVYb2g/l.jpg" width="320" /></a></div><br /><b>TOMATO and MOZZARELLA CAPRESE</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 8<br /><br />8 slices of vine ripened Tomatoes<br />2 tablespoons balsamic vinegar<br />8 medium fresh basil leaves<br />12 ounces fresh mozzarella cheese, sliced into 8 slices<br />dry oregano leaves<br />sea salt or kosher salt<br />fresh ground pepper<br />2 tablespoons extra virgin olive oil<br /><br />Arrange sliced tomatoes on a large platter. Place one basil leaf on top of each tomato slice. Place one slice of mozzarella on top of each basil leaf. Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.<br /><br /><br /><br /><br />

Tomato and Mozzarella Caprese

TOMATO and MOZZARELLA CAPRESEBrio Tuscan Grille Copycat RecipeServes 88 slices of vine ripened Tomatoes2 tablespoons balsamic vinegar8 medium fresh basil leaves12 ounces fresh mozzarella cheese, sliced into 8 slicesdry oregano leavessea salt or kosher saltfresh ground pepper2 tablespoons extra virgi…

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Spicy Shrimp and Eggplant

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media4.ak.yelpcdn.com/bphoto/et4Wf0gR8oWZOpE2TK2LZg/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media4.ak.yelpcdn.com/bphoto/et4Wf0gR8oWZOpE2TK2LZg/l.jpg" width="192" /></a></div><b><br /></b><b><br /></b><b>SPICY SHRIMP and EGGPLANT</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 2<br /><br />oil for frying<br />2 (1/2 inch) slices eggplant, breaded<br />10 large shrimp<br />1 teaspoon Cajun seasoning<br />1 tablespoon vegetable oil<br />4 ounces spicy sauce (<i>see note</i>)<br />3 ounces heavy cream<br />2 tablespoons unsalted butter<br />salt and freshly ground pepper, to taste<br />1 teaspoon finely chopped red bell pepper, for garnish<br />freshly chopped parsley, for garnish<br /><br />In a saute pan, fry eggplant until golden brown. Season eggplant with Cajun seasoning. Heat 1 tablespoon vegetable oil in a medium saute pan. When hot, add shrimp and cook half way. Add black pepper to taste, spicy sauce and heavy cream and bring to a boil. Let simmer 1 minute. Add butter and salt and pepper, stirring to melt butter. Cut each eggplant slice in half and place two halves on each serving plate. Top with shrimp and sauce. Garnish with red bell pepper and parsley.<br /><br /><b>How to make sauce:</b> In a small sauce pan, heat 2 teaspoons vegetable oil. Add 2 1/2 tablespoons diced yellow onion, 1 tablespoon chopped garlic, 1 bay leaf and 1 tablespoon Cajun seasoning. Saute until lightly caramelized. Add 1 1/2 tablespoons lemon juice, 1 cup water, 2 ounces Worcestershire sauce and 1 tablespoon white wine. Bring to a boil. Lower heat to simmer and cook until mixture reduces in volume to 4 ounces. Discard bay leaf. Can be made in advance or used immediately.

Spicy Shrimp and Eggplant

SPICY SHRIMP and EGGPLANTBrio Tuscan Grille RecipeServes 2oil for frying2 (1/2 inch) slices eggplant, breaded10 large shrimp1 teaspoon Cajun seasoning1 tablespoon vegetable oil4 ounces spicy sauce (see note)3 ounces heavy cream2 tablespoons unsalted buttersalt and freshly ground pepper, to taste1 te…

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Brio Lasagna

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/IDoc7b6IgCL1-wO7VE-DWw/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/IDoc7b6IgCL1-wO7VE-DWw/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>LASAGNA</b><br />Brio Tuscan Grille Recipe<br />Serves 8<br /><br /><b>Main Dish</b><br />nonstick cooking spray<br />lasagna pasta (<i>precooked variety</i>), enough for 3 layers<br />6 ounces Marinara Sauce <i>(your choice</i>)<br />1 cup Ricotta and Herb mixture (<i>recipe below</i>)<br />9 ounces Mozzarella cheese<br />6 ounces Parmesan cheese<br />12 ounces Alfredo sauce (<i>your choice</i>)<br />18 ounces Bolognese sauce (<i>recipe below</i>)<br /><br />Spray 9 x 13 inch baking pan with non stick spray Layer pasta across bottom of pan. Spread 3 oz marinara on pasta. Layer 1 cup ricotta mixture, 3 oz mozzarella, 2 oz Parmesan. Add another layer of pasta. Top with 6 oz Alfredo sauce. Spread 18 oz Bolognese across Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Add final layer of pasta. Add 6 oz Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Top with 3 oz marinara sauce. Cover pan with foil and bake at 350 degrees for 35 minutes.<br /><br /><b>Ricotta & Herb Mixture</b><br />6 ounces ricotta cheese<br />1 tablespoon roasted garlic<br />3/4 ounce Parmesan cheese<br />1/4 teaspoon kosher salt<br />pinch of black pepper<br />1/2 ounce of extra virgin olive oil<br /><br />Mix all ingredients together in a mixing bowl and set aside until needed.<br /><br /><b>Bolognese Sauce</b><br />1 teaspoon cooking oil<br />1/2 lb ground beef<br />1/2 lb Italian sausage<br />1 teaspoon chopped garlic<br />1 1/2 oz carrots, minced<br />1/2 oz celery, minced<br />1 1/2 oz onion, diced<br />1 oz red wine<br />2 oz Alfredo sauce (<i>your choice</i>)<br />6 oz marinara sauce (<i>your choice</i>)<br />pinch of salt & pepper<br /><br />Add oil to pan and brown meat. Saute for 10 minutes and break meat into small pieces. Add garlic, celery, carrots and onions. Saute for 15 minutes. Drain any liquid and deglaze pan with red wine.<br />Let simmer for 15 minutes. Add Alfredo and Marinara sauces. Simmer for 30 minutes stirring occasionally. Season with salt & pepper. Drain away liquids and refrigerate sauce mixture if not using immediately.<br /><br />Notes:  This is an interesting recipe using three different sauces: marinara, Alfredo and Bolognese.

Brio Lasagna

LASAGNABrio Tuscan Grille RecipeServes 8Main Dishnonstick cooking spraylasagna pasta (precooked variety), enough for 3 layers6 ounces Marinara Sauce (your choice)1 cup Ricotta and Herb mixture (recipe below)9 ounces Mozzarella cheese6 ounces Parmesan cheese12 ounces Alfredo sauce (your choice)18 oun…

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Brio Steak Bruschetta

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/lt0x3X9UpmAf6kFbVHVLKA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/lt0x3X9UpmAf6kFbVHVLKA/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>STEAK BRUSCHETTA</b><br />Brio Tuscan Grille Recipe<br /><br />4 halves, Ciabatta bread, brushed with oil and garlic and toasted<br />1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese<br />2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced<br />4 teaspoons charred tomato relish<br />1 drizzle balsamic glaze<br />1/4 oz fresh arugula<br />1/3 oz fresh fennel, shaved thin and stored in cold water<br />1 teaspoon Tuscan Italian dressing<br />salt and pepper to season<br />1 teaspoon Parmigiano-Reggiano cheese, grated<br />1 drizzle extra virgin olive oil<br />fresh ground pepper<br /><br />Top each piece of bread with 1/4 ounce of gorgonzola (<i>spread with your finge</i>r), a 1/2 ounce slice of steak and 1 teaspoon of charred tomato relish Take in the oven at 400 degrees for about 8-10 minutes, or until the bread is crispy and the ingredients are hot In a small mixing bowl, combine the arugula, fennel (<b>drain the water)</b>,  Tuscan Italian dressing and a pinch of salt and pepper Remove the bruschetta from the oven, add a drizzle of balsamic and top with the arugula mixture. Garnish with the Reggiano cheese, olive oil and black pepper

Brio Steak Bruschetta

STEAK BRUSCHETTABrio Tuscan Grille Recipe4 halves, Ciabatta bread, brushed with oil and garlic and toasted1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced4 teaspoons charred tomato relish1 driz…

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Beef Carpaccio

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.ak.yelpcdn.com/bphoto/mcWxmcLGvYIaNyZ0xHFLYQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media1.ak.yelpcdn.com/bphoto/mcWxmcLGvYIaNyZ0xHFLYQ/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>BEEF CARPACCIO</b><br />Brio Italian Grille Copycat Recipe<br /><br />Serves 4<br /><br />8-10 ounces beef tenderloin, from the tip end of the roast<br />4 cups arugula or mixed greens<br />you favorite vinaigrette, to taste<br />kosher salt<br />fresh ground black pepper<br />shaved parmesan cheese<br /><br />Wrap the tenderloin in plastic wrap and place it in the freezer for 2 hours.  After the 2 hours, unwrap the tenderloin and very thinly slice the beef into pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.<br /><br />Notes: Brio Italian Grille also adds capers and mustard aioli to their beef carpaccio and the picture above is served family style.

Beef Carpaccio

BEEF CARPACCIOBrio Italian Grille Copycat RecipeServes 48-10 ounces beef tenderloin, from the tip end of the roast4 cups arugula or mixed greensyou favorite vinaigrette, to tastekosher saltfresh ground black peppershaved parmesan cheeseWrap the tenderloin in plastic wrap and place it in the freezer …

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Tuscan Harvest Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/RDuvJuDm6yqA8w-tWJOsWQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media2.ak.yelpcdn.com/bphoto/RDuvJuDm6yqA8w-tWJOsWQ/l.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">The <b>Tuscan Harvest Salad </b>at Brio Tuscan Grille has mixed greens tossed with grilled chicken, mushrooms, bacon, almonds, Gorgonzola cheese, apples, dried cranberries, and Italian salad dressing.</div><div><br /></div><br />

Tuscan Harvest Salad

The Tuscan Harvest Salad at Brio Tuscan Grille has mixed greens tossed with grilled chicken, mushrooms, bacon, almonds, Gorgonzola cheese, apples, dried cranberries, and Italian salad dressing.…

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Brio Crab and Shrimp Cakes

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/h8Fc69sd4cS60s5OrPPFyw/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/h8Fc69sd4cS60s5OrPPFyw/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>CRAB and SHRIMP CAKES</b><br />Brio Tuscan Grille Recipe<br /><br />Makes 12 Cakes<br /><br />3 tablespoons vegetable oil<br />half of one red bell pepper, diced<br />1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces<br />1 cup mayonnaise<br />half of one small egg, beaten<br />1/4 teaspoon Old Bay seasoning<br />1 tablespoon spicy brown mustard<br />pinch of salt and pepper<br />3 tablespoons parsley, chopped<br />1 teaspoon chives, chopped<br />1/2 cup Panko bread crumbs<br />1 lb lump crab meat<br /><br />Heat 1 tablespoon of oil in a saute pan. Add peppers and shrimp and cook for two minutes. Remove from heat and place in a bowl to cool. When cool, add remaining ingredients and stir gently. Form into 12 cakes, approximately 3 1/4 ounce each. In a nonstick pan, heat 2 tablespoons of oil. Add cakes and saute on both sides until golden brown.<br /><br />Notes: You can serve the crab and shrimp cakes with an arugula salad tossed in herb vinaigrette.<br />Pictured above are the cakes with crispy potatoes, roasted veggies in a horseradish cream sauce.<br /><br /><br />

Brio Crab and Shrimp Cakes

CRAB and SHRIMP CAKESBrio Tuscan Grille RecipeMakes 12 Cakes3 tablespoons vegetable oilhalf of one red bell pepper, diced1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces1 cup mayonnaisehalf of one small egg, beaten1/4 teaspoon Old Bay seasoning1 tablespoon spicy brown mustardpinch of salt …

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Balsamic Chicken Strawberry Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/3afH_w-v881bwS3boEGi-w/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media2.ak.yelpcdn.com/bphoto/3afH_w-v881bwS3boEGi-w/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>BALSAMIC CHICKEN STRAWBERRY SALAD</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 1-2<br /><br /><b>Salad</b><br />5 oz field greens<br />1 oz Italian Herb Vinaigrette<br />1 oz balsamic vinaigrette<br />1 oz grapes, halved<br />1 tablespoon pecans, candied<br />1 tablespoon Gorgonzola cheese<br />salt and pepper to taste<br /><br /><b>Chicken</b><br />4 oz chicken breast, grilled, thinly sliced<br />2 oz strawberries, sliced<br />1 oz balsamic vinaigrette garnish<br />1 tablespoon pecans, candied<br />1 tablespoon Gorgonzola cheese<br /><br />In a mixing bowl, place greens, dressings, grapes, pecans, Gorgonzola and salt and pepper and toss lightly to combine. Transfer to serving plate. In mixing bowl, place chicken, strawberries and balsamic vinaigrette and toss lightly to combine. Place mixture on top of greens. Garnish with pecans and gorgonzola.<br /><br />Notes: BRIO’s Italian Herb Vinaigrette is a combination of spicy brown mustard, apple cider vinegar, herb de Provence and extra virgin olive oil.

Balsamic Chicken Strawberry Salad

BALSAMIC CHICKEN STRAWBERRY SALADBrio Tuscan Grille RecipeServes 1-2Salad5 oz field greens1 oz Italian Herb Vinaigrette1 oz balsamic vinaigrette1 oz grapes, halved1 tablespoon pecans, candied1 tablespoon Gorgonzola cheesesalt and pepper to tasteChicken4 oz chicken breast, grilled, thinly sliced2 oz …

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Brio Grilled Salmon Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/Ocl6Vzsq7dADNPBgICrW7w/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/Ocl6Vzsq7dADNPBgICrW7w/l.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>GRILLED SALMON SALAD</b><br />Brio Tuscan Grille Recipe<br /><br />Serves 1<br /><br />5 oz. salmon, marinated<br />5 spears asparagus, blanched and then grilled<br />oil (<i>as needed</i>)<br />salt and pepper mix (<i>as needed</i>)<br />2 1/2 oz. Mesclun greens<br />2 1/2 oz chopped greens<br />1 oz. tomato, diced<br />2 oz. balsamic dressing<br />3/4 oz. crispy potato strings<br />2 tablespoons Feta cheese<br /><br />lace salmon on grill and cook to medium. Drizzle asparagus with oil; season with salt and pepper. Place asparagus on grill to cook. In a mixing bowl, combine greens, tomato and dressing. Toss to combine. Tower mixture in a cold, large, rimless bowl. Top salad with salmon. Piece asparagus together leaning on salmon. Tower crispy potato strings on top of salmon. Sprinkle tomato and Feta cheese on top of potatoes and salad<br /><br /><br /><br /><br /><br />

Brio Grilled Salmon Salad

GRILLED SALMON SALADBrio Tuscan Grille RecipeServes 15 oz. salmon, marinated5 spears asparagus, blanched and then grilledoil (as needed)salt and pepper mix (as needed)2 1/2 oz. Mesclun greens2 1/2 oz chopped greens1 oz. tomato, diced2 oz. balsamic dressing3/4 oz. crispy potato strings2 tablespoons F…

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Brio Iceberg Wedge Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://a4.urbancdn.com/w/s/Kf/fG7wxH1nkcZ7fc-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://a4.urbancdn.com/w/s/Kf/fG7wxH1nkcZ7fc-640m.jpg" width="320" /></a></div><br /><b>WEDGE SALAD with GORGONZOLA DRESSING</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 6<br /><br />2/3 cup buttermilk, lowfat<br />1/2 cup sour cream, light<br />1 large garlic clove, minced<br />4 oz crumbled gorgonzola cheese<br />salt and pepper to taste<br />1 head iceberg lettuce, cut into 6 wedges<br />3 bacon strips, cooked until crisp and crumbled<br />2 tomatoes, preferable Roma, diced<br /><br /><b>To make Dressing:</b>  Combine buttermilk,sour cream, garlic, cheese, and salt and pepper to taste. Cover and refrigerate until ready to serve (<i>can be made 2 days in advance</i>).<br /><br /><b>To Serve: </b> Arrange lettuce wedges on 6 chilled plates. Spoon dressing over. Garnish with crumbled bacon and chopped tomatoes.<br /><br />

Brio Iceberg Wedge Salad

WEDGE SALAD with GORGONZOLA DRESSINGBrio Tuscan Grille Copycat RecipeServes 62/3 cup buttermilk, lowfat1/2 cup sour cream, light1 large garlic clove, minced4 oz crumbled gorgonzola cheesesalt and pepper to taste1 head iceberg lettuce, cut into 6 wedges3 bacon strips, cooked until crisp and crumbled2…

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Brio Chopped Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/252152/thumb_600.jpg?1292534909?1384712413" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/252152/thumb_600.jpg?1292534909?1384712413" width="320" /></a></div><br />The <b>Chopped Salad</b> at Brio Tuscan Grille has chopped greens with tomatoes, olives, onions, cucumber, feta cheese with a red wine vinaigrette.

Brio Chopped Salad

The Chopped Salad at Brio Tuscan Grille has chopped greens with tomatoes, olives, onions, cucumber, feta cheese with a red wine vinaigrette.…

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Mushroom Ravioli

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/524962/thumb_600.jpg?1303684164?1384712524" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/524962/thumb_600.jpg?1303684164?1384712524" width="320" /></a></div><b><br /></b><b><br /></b><b>MUSHROOM RAVIOLI</b><br />Brio Tuscan Grille Recipe<br /><br />Makes 2 appetizer servings, 1 entree serving<br /><br />4 uncooked mushroom stuffed ravioli, preferably fresh<br />2 tablespoons butter<br />3 sage leaves, torn in half<br />1 1/2 ounces butternut squash cubes, roasted<br />coarse salt and cracked pepper to taste<br />1/2 ounce gorgonzola dolce (<i>see note</i>)<br />4  drops truffle oil<br />2 turns of black pepper mill for serving<br />1 teaspoon grated reggiano cheese<br /><br />Cook ravioli in boiling water. Drain and set aside. Heat butter in saute pan and cook until butter begins to brown. Add sage and butternut squash, heat through. Add ravioli to pan, tossing to combine. Season with salt and pepper. Stir in gorgonzola dolce. Place ravioli on a plate. Pour pan sauce on top. Place 1 drop truffle oil on each ravioli. Garnish with additional black pepper and the reggiano cheese.<br /><br />Note: Gorgonzola dolce is so creamy it is almost spreadable. The mild Italian blue cheese is more moist than Stilton and more buttery than Roquefort. It can be purchased at some gourmet stores and online at formaggiokitchen.com.

Mushroom Ravioli

MUSHROOM RAVIOLIBrio Tuscan Grille RecipeMakes 2 appetizer servings, 1 entree serving4 uncooked mushroom stuffed ravioli, preferably fresh2 tablespoons butter3 sage leaves, torn in half1 1/2 ounces butternut squash cubes, roastedcoarse salt and cracked pepper to taste1/2 ounce gorgonzola dolce (see …

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Lobster Bisque

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/252147/thumb_600.jpg?1292534561?1384712307" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/252147/thumb_600.jpg?1292534561?1384712307" width="320" /></a></div><b><br /></b><b><br /></b><b>LOBSTER BISQUE</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 6<br /><br />1/2 stick unsalted butter<br />1/2 cup olive oil, divided, plus more for garnish<br />1 tablespoon garlic, chopped<br />1/4 cup yellow onion, chopped<br />3 tablespoons all purpose flour<br />1/2 cup tomato paste<br />3/4 cup sweet sherry<br />3 1/2 cups lobster or fish stock  (<i>see note</i>)<br />2 cups heavy cream<br />1/4 teaspoon cayenne<br />sea salt<br />black pepper<br />6 ounces cooked lobster meat, cooked and diced<br />parsley<br /><br />In a Dutch oven melt butter with 1/2 cup oil. Add the garlic and onion and saute for 2 minutes. Whisk in flour and increase heat and cook until light brown, about 3 minutes. Whisk in tomato paste and simmer for 2 minutes. Add sherry. Cook about 3 minutes. Stir in lobster stock and simmer about 20 minutes. Strain through mesh strainer, discarding solids. Stir heavy cream into liquid; add cayenne and salt and black pepper to taste. Stir in cooked lobster. Garnish each serving with a drizzle of olive oil and a pinch of chopped parsley.<br /><br />Note: For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved at 6 servings only.<br /><br /><br />

Lobster Bisque

LOBSTER BISQUEBrio Tuscan Grille Copycat RecipeServes 61/2 stick unsalted butter1/2 cup olive oil, divided, plus more for garnish1 tablespoon garlic, chopped1/4 cup yellow onion, chopped3 tablespoons all purpose flour1/2 cup tomato paste3/4 cup sweet sherry3 1/2 cups lobster or fish stock  (see note…

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Campanelli Carbonara

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/711191/thumb_600.jpg?1311121064?1384712155" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/711191/thumb_600.jpg?1311121064?1384712155" width="320" /></a></div><b><br /></b><b><br /></b><b>CAMPANELLI CARBONARA </b><br />Brio Tuscan Grille Copycat Recipe<br /><br /><br /><b>Pasta</b><br />3 strips of bacon<br />1/2 pound of chicken tenders, cubed<br />1 clove of garlic<br />1 (10 oz) package of frozen chopped spinach, thawed and squeezed dry<br />1/2 cup of Parmesan cheese, grated<br />2 eggs, beaten<br />splash of white wine<br />1/2 pound penne pasta<br /><br /><b>Alfredo Sauce</b><br />4 tablespoons butter<br />2 tablespoons flour<br />1/2 cup cream<br />6 tablespoons grated Parmesan cheese<br />Salt and pepper to taste<br /><br />Cook cubed bacon in a large saute pan until crisp.  Remove to drain.  Add cubed chicken and saute until no longer pink.  Add garlic and cook a minute more.  Add chopped spinach and cook until warmed through. Meanwhile cook pasta according to package directions. Beat together the eggs and Parmesan cheese and set aside.<br /><br /><b>Make the alfredo sauce. </b> Melt butter in a sauce pan.  Add the flour and stir together for a minute to let flour cook.  Slowly add the cream and whisk until thickened.  Add the cheese and continue cooking until cheese is incorporated.<br /><br /><b>To Serve: </b> Drain pasta and add to skillet.  Immediately add the egg mixture and toss to cook the eggs.  Add the alfredo sauce and stir to combine.  Pour pasta into a serving dish and sprinkle with bacon and extra Parmesan cheese if desired.

Campanelli Carbonara

CAMPANELLI CARBONARA Brio Tuscan Grille Copycat RecipePasta3 strips of bacon1/2 pound of chicken tenders, cubed1 clove of garlic1 (10 oz) package of frozen chopped spinach, thawed and squeezed dry1/2 cup of Parmesan cheese, grated2 eggs, beatensplash of white wine1/2 pound penne pastaAlfredo Sauce4 …

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