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New Menu Items at Papa Murphy

New Menu Items at Papa Murphy

Papa Murphy's New Items Angus Steak: Available as a topping on any pizza, price varies by locationSpicy Fennel Sausage: Available as a topping on any pizza, price varies by locationRoasted Garlic: Available as a topping on any pizza, price varies by locationAvailability: Permanent…

28Nov2014

Chicken Parmesan

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.fl.yelpcdn.com/bphoto/HyYFNJ0Cj3Bb7Ml5dOyKng/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media2.fl.yelpcdn.com/bphoto/HyYFNJ0Cj3Bb7Ml5dOyKng/l.jpg" width="320" /></a></div> CHICKEN PARMESAN Semolina's Restaurant Recipe 2 tablespoons olive oil 2 breaded chicken breasts 1/2 cup provolone cheese 1 cup cooked linguine 1/2 cup marinara sauce 1/2 cup alfredo sauce 2 tablespoons parmesan cheese chopped parsley crushed red pepper Saute chicken breasts in oil until light brown and completely cooked. Place the cooked pasta in a serving plate, ladle the alfredo sauce over the pasta. Place one chicken breast on top of the sauce, layer provolone cheese on top of the chicken then stack the remaining breast on top of the cheese. Ladle 1/2 cup marinara sauce over the chicken and garnish with parmesan, parsley and crushed red pepper.

Chicken Parmesan

CHICKEN PARMESANSemolina's Restaurant Recipe2 tablespoons olive oil2 breaded chicken breasts1/2 cup provolone cheese1 cup cooked linguine1/2 cup marinara sauce1/2 cup alfredo sauce2 tablespoons parmesan cheesechopped parsleycrushed red pepperSaute chicken breasts in oil until light brown and complet…

09Nov2014

Muffaletta Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="http://chronicle.augusta.com/sites/default/files/imagecache/superphoto/11998044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://chronicle.augusta.com/sites/default/files/imagecache/superphoto/11998044.jpg" width="320" /></a></div> Olive Salad: 2 1/2 cups green olives 1 cup black olives 1 cup diced tomatoes 3 tablespoons diced pimento 2 tablespoons chopped garlic 2 tablespoons basil 1 1/2 teaspoons red pepper 3/4 teaspoon black pepper Combine all ingredients in a bowl and mix well. Muffaletta Pasta: 1 1/2 ounces ham, cut in sticks 1 1/2 ounces Genoa salami, cut in sticks 1/2 cup olive salad 2 cups cooked penne pasta 2 tablespoons parmesan cheese 2 teaspoons toasted sesame seeds 1/2 cup provolone cheese chopped parsley Saute the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients.

Muffaletta Pasta

Olive Salad:2 1/2 cups green olives1 cup black olives1 cup diced tomatoes3 tablespoons diced pimento2 tablespoons chopped garlic2 tablespoons basil1 1/2 teaspoons red pepper3/4 teaspoon black pepperCombine all ingredients in a bowl and mix well.Muffaletta Pasta:1 1/2 ounces ham, cut in sticks1 1/2 o…

09Nov2014

Caesar Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.fl.yelpcdn.com/bphoto/__AIfoiBgGboWVr5e7BUUA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://s3-media1.fl.yelpcdn.com/bphoto/__AIfoiBgGboWVr5e7BUUA/l.jpg" width="320" /></a></div> CAESAR SALAD Semolina's Restaurant Copycat Recipe 2 cloves garlic 1 anchovy filet juice of 1/2 lemon 1 tablespoon white vinegar 1/4 teaspoon black pepper 2 teaspoons Grey Poupon mustard dash Worcestershire sauce 1/2 cup extra virgin olive oil 2 Romaine hearts 1/4 cup parmesan cheese Crush garlic in a large bowl. Add anchovies and mash to a paste. Blend in the lemon juice, vinegar, mustard and Worcestershire sauce. Slowly drizzle in the olive oil while mixing constantly so the dressing hold together. Cut the romaine hearts into 1 inch wide ribbons. Wash and spin dry. Toss the washed romaine with enough dressing to coat lightly. Sprinkle on parmesan cheese and toss if desired. PARMESAN CHICKEN SALAD 1 large Caesar salad 1 chicken breast, breaded and sauteed 1/2 cup diced tomatoes 1/2 cup diced provolone cheese basil ribbons Cook the chicken and cut into eight equal strips. Place the salad in a large bowl and top with the tomatoes, provolone and the chicken. Garnish with the basil ribbons.

Caesar Salad

CAESAR SALADSemolina's Restaurant Copycat Recipe2 cloves garlic1 anchovy filetjuice of 1/2 lemon1 tablespoon white vinegar1/4 teaspoon black pepper2 teaspoons Grey Poupon mustarddash Worcestershire sauce1/2 cup extra virgin olive oil2 Romaine hearts1/4 cup parmesan cheeseCrush garlic in a large bowl…

09Nov2014

Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA Semolina's Recipe Cheese Sauce: 1 tablespoon butter 2 tablespoons masa flour 1 cup chicken stock 1/4 cup cream 1 teaspoon salt 1/4 teaspoon cumin 1 tablespoon lime juice 1/4 pound American cheese 1/2 cup milk Chicken Enchilada Pasta: 1 tablespoon corn oil 1/4 pound cubed chicken breast 1 ounce red onion, cut into 1/4 inch strips 1 ounce bell pepper, cut into 1/4 inch strips 2 tablespoons pimento, diced 2 tablespoons green chiles, diced 2 tablespoons black beans, cooked and rinsed 1 cup Enchilada Cheese Sauce 2 cups cooked rigatoni Garnish: 1/2 cup Cheddar cheese 1 dollop sour cream 2 tablespoons green onions, sliced 6 jalapeno slices 1/2 cup toasted tortilla strips Saute the first seven ingredients until the veggies start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTASemolina's RecipeCheese Sauce:1 tablespoon butter2 tablespoons masa flour1 cup chicken stock1/4 cup cream1 teaspoon salt1/4 teaspoon cumin1 tablespoon lime juice1/4 pound American cheese1/2 cup milkChicken Enchilada Pasta:1 tablespoon corn oil1/4 pound cubed chicken breast1 ou…

08Nov2014

Jambalaya Pasta

Jambalaya Pasta

JAMBALAYA PASTASemolina's Copycat RecipeServes 41/2 ounce corn oil2 ounces each chicken and sausage (chopped)1 tablespoon tasso, chopped1/2 cup chopped bell pepper1/2 cup chopped onion1 tablespoon chopped fresh garlic1/4 cup butter6 ounces marinara saucepastasalt, pepper and cayenne1 cup gouda provo…

08Nov2014

Malibleu Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://tastebudsmgmt.com/wp-content/uploads/2013/08/Malibleu-Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://tastebudsmgmt.com/wp-content/uploads/2013/08/Malibleu-Salad.jpg" width="320" /></a></div> MALIBLEU SALAD Semolina's International Pasta Recipe Copycat Recipe Salad: 5 ounces lettuce, baby California mix 2 tablespoons toasted sesame seeds 1 tablespoon walnuts 1 tablespoon sun dried tomatoes 2 ounces dressing 2 tablespoons blue cheese Place all ingredients except the blue cheese in a large mixing bowl. Toss well to coat leaves with dressing. Mound in a chilled bowl and top with blue cheese. Balsamic Vinaigrette: 1 1/2 cups Steen's 100% Cane Syrup 3/4 cup balsamic Vinegar 1 1/2 cups white vinegar 4 cups olive oil extra virgin 2 tablespoons minced garlic Black pepper Combine all ingredients; blend well with stick mixer.

Malibleu Salad

MALIBLEU SALADSemolina's International Pasta Recipe Copycat RecipeSalad:5 ounces lettuce, baby California mix2 tablespoons toasted sesame seeds1 tablespoon walnuts1 tablespoon sun dried tomatoes2 ounces dressing2 tablespoons blue cheesePlace all ingredients except the blue cheese in a large mixing b…

08Nov2014

Chocolate Mascarpone Cheesecakes

<div class="separator" style="clear: both; text-align: center;"><a href="http://media-cdn.tripadvisor.com/media/photo-s/03/9e/e0/6b/brio-tuscan-grille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://media-cdn.tripadvisor.com/media/photo-s/03/9e/e0/6b/brio-tuscan-grille.jpg" width="239" /></a></div> CHOCOLATE MASCARPONE CHEESECAKES Brio Tuscan Grille Recipe Crust: nonstick cooking spray 16 graham crackers 1/2 teaspoon ground cinnamon 4 tablespoons (1/2 stick) butter, melted Cheesecakes: 16 ounces cream cheese 16 ounces mascarpone cheese 1 1/4 cups sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs 1/2 cup Nutella (chocolate-hazelnut spread) TO MAKE THE CRUST:  Preheat oven to 300 degrees. Spray 13 (6 ounce) ramekins with nonstick cooking spray.  Pulse graham crackers in food processor to create fine crumbs. Add cinnamon and melted butter and blend until crumbs are moistened. Spoon 2 tablespoons graham-cracker mixture into each ramekin, patting down to form crust; set aside. TO MAKE THE CHEESECAKES: Use a mixer to beat cream cheese and mascarpone until smooth. Add sugar, vanilla and lemon juice and beat until combined. Add eggs one at a time, beating well after each addition. Add Nutella and mix just until incorporated. Fill ramekins with cheesecake filling, dividing equally. Transfer ramekins to roasting pan. Fill roasting pan with enough warm water to come halfway up sides of ramekins. Bake cakes 20 minutes. Turn pan and bake until cakes are set in centers, about 20 minutes longer. Remove from oven. Cool, then cover and refrigerate at least two hours.

Chocolate Mascarpone Cheesecakes

CHOCOLATE MASCARPONE CHEESECAKESBrio Tuscan Grille RecipeCrust:nonstick cooking spray16 graham crackers1/2 teaspoon ground cinnamon4 tablespoons (1/2 stick) butter, meltedCheesecakes:16 ounces cream cheese16 ounces mascarpone cheese1 1/4 cups sugar1 teaspoon vanilla extract1 teaspoon lemon juice4 eg…

02Nov2014

Tournedos di Manzo

<div class="separator" style="clear: both; text-align: center;"><a href="https://c1.staticflickr.com/3/2125/2280621708_4e00ac2d90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://c1.staticflickr.com/3/2125/2280621708_4e00ac2d90.jpg" width="320" /></a></div> TOURNEDOS di MANZO Brio Tuscan Grille Copycat Recipe Serves 4 Hollandaise: 3 egg yolks 1/2 cup butter, melted 1/2 of a lemon, juiced Tabasco to taste Worcestershire sauce to taste salt and freshly ground black pepper as needed 2 (4 oz.) beef filets mashed potatoes For the sauce, in a double boiler over low heat, vigorously whisk egg yolks while drizzling in melted butter. Drizzle in lemon juice while constantly whisking. Add Tabasco, Worcestershire and salt and pepper to taste. Season filets with salt and pepper and grill to desired doneness. To serve, plate the beef with mashed potatoes and a generous ladle of the lemony hollandaise sauce.

Tournedos di Manzo

TOURNEDOS di MANZOBrio Tuscan Grille Copycat RecipeServes 4Hollandaise:3 egg yolks1/2 cup butter, melted1/2 of a lemon, juiced Tabasco to tasteWorcestershire sauce to tastesalt and freshly ground black pepper as needed2 (4 oz.) beef filetsmashed potatoesFor the sauce, in a double boiler over low hea…

02Nov2014

Shrimp Risotto

<div class="separator" style="clear: both; text-align: center;"><a href="http://a3.urbancdn.com/w/s/yD/Ft6h4v4nw6Hvjg-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://a3.urbancdn.com/w/s/yD/Ft6h4v4nw6Hvjg-640m.jpg" width="320" /></a></div> SHRIMP RISOTTO Brio Tuscan Grille Recipe Risotto: 6 ounces chicken stock 1 1/2 tablespoons lobster butter (compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper) 3 ounces diced cooked shrimp 6 ounces cooked risotto 2 ounces seared peppers 1 tablespoon grated parmesan cheese 1/4 tablespoon salt and pepper 1 tablespoon basil Garnish: 1 tablespoon tomato dice 1 tablespoon shaved parmesan 1 teaspoon parsley In saute pan melt butter and stock, add shrimp and risotto. Break up risotto in pan. As risotto cooks slowly start to mix then stir. Stir frequently until almost the consistency of smooth rice, then whip to attain desired consistency. Add peppers, grated cheese, salt, pepper and basil.  Place in a large bowl and garnish with diced tomatoes, shaved parmesan and parsley.

Shrimp Risotto

SHRIMP RISOTTOBrio Tuscan Grille RecipeRisotto:6 ounces chicken stock1 1/2 tablespoons lobster butter (compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper)3 ounces diced cooked shrimp6 ounces cooked risotto2 ounces seared peppers1 tablespoon grated parmesan cheese1/4…

02Nov2014

Romano Crusted Tomatoes

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.trbimg.com/img-51131434/turbine/orl-eat_thot_brio20060301054323/500/500x262" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="http://www.trbimg.com/img-51131434/turbine/orl-eat_thot_brio20060301054323/500/500x262" width="320" /></a></div> ROMANO CRUSTED TOMATOES Brio Tuscan Grille Recipe Main Dish: 5 vine ripe Roma tomatoes vegetable oil for frying Wondra flour 2 beaten eggs Romano Breading: 1 1/2 cups panko bread crumbs 1/2 cup freshly grated Parmesan cheese 1/2 cup freshly grated Romano cheese 1/3 cup freshly chopped parsley, plus additional for garnish coarsely ground salt and pepper to taste 1 envelope dry ranch dressing mix freshly shaved Romano for garnish creamy horseradish sauce of choice Slice tomatoes and set aside. Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan. Heat oil for frying. Dust tomatoes with flour. Dip in beaten eggs, shaking off excess, and then dredge tomatoes in bread crumb mixture. Fry until golden brown. Drain on paper towels.

Romano Crusted Tomatoes

ROMANO CRUSTED TOMATOESBrio Tuscan Grille RecipeMain Dish:5 vine ripe Roma tomatoesvegetable oil for fryingWondra flour2 beaten eggsRomano Breading:1 1/2 cups panko bread crumbs1/2 cup freshly grated Parmesan cheese1/2 cup freshly grated Romano cheese1/3 cup freshly chopped parsley, plus additional …

02Nov2014

Chicken Pasta Fra Diavolo

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/2369730/thumb_600.jpg?1347143258" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/2369730/thumb_600.jpg?1347143258" width="320" /></a></div> CHICKEN PASTA FRA DIAVOLO Brio Tuscan Grille Recipe Makes 4 servings 3 tablespoons olive oil 3-4 tablespoons chopped garlic 1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted) 2 teaspoons red pepper flakes or more to taste 1 1/2 cups prepared Alfredo sauce 3 cups prepared marinara sauce 2 tablespoons lobster base (see note) 6 tablespoons (3/4 stick) unsalted butter 1 pound penne, cooked al dente and drained salt ground black pepper 1/2 cup sliced green onions In a large pot, heat oil over medium heat. Add garlic, chicken and pepper flakes, and saute 1 minute. Add Alfredo and marinara sauces and simmer for 2 minutes. Add lobster base and whisk until dissolved; stir in butter and hot pasta. Continue to simmer 3 minutes, stirring until butter has melted. Season to taste with salt and pepper; garnish with green onions. Note: Lobster base is a pasty, concentrated bouillon, usually found near the soups at gourmet markets.

Chicken Pasta Fra Diavolo

CHICKEN PASTA FRA DIAVOLOBrio Tuscan Grille RecipeMakes 4 servings3 tablespoons olive oil3-4 tablespoons chopped garlic1 pound skinless, boneless chicken breast, grilled and sliced into bite-size pieces (shrimp can be substituted)2 teaspoons red pepper flakes or more to taste1 1/2 cups prepared Alfr…

29Oct2014

Lobster Ravioli

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.dinedowntownbaltimore.com/images/brio_rec.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.dinedowntownbaltimore.com/images/brio_rec.jpg" width="184" /></a></div> LOBSTER RAVIOLI with CRAB INSALATA Brio Tuscan Grille Recipe 1 tablespoon extra virgin olive oil 1 clove garlic, thinly sliced 2 leaves fresh basil, chopped 1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand 1 pinch sugar salt and pepper to taste 1 tablespoon shallots, chopped 1 teaspoon garlic, chopped 1/2 teaspoon lemon zest 2 tablespoons white wine 2 tablespoons Limoncello 1 tablespoons lemon juice 2 ounces heavy (whipping) cream 4 tablespoons butter, unsalted salt and pepper to taste ravioli, choose your favorite (BRIO uses lobster ravioli) Crab Salad (recipe follows) In a saute pan, heat oil over medium flame. Add garlic and basil. Saute 10 seconds. Add tomatoes, bring to simmer. Cook approximately 20 minutes or until slightly thickened. Season with sugar, salt and pepper to taste. Set aside. In another saute pan, place shallots, garlic, lemon zest, white wine, limoncello and lemon juice. Simmer until reduced to almost dry. Add heavy cream and reduce by half. Slowly add butter, whisking constantly to make a butter sauce. Season with salt and pepper to taste. Add cooked tomatoes from above and stir to combine. Cook ravioli in boiling water according to package instructions. Drain well. Add ravioli to sauce in pan. Coat ravioli with sauce. To Serve:  Divide ravioli onto two serving plates. Top each with half of Crab Salad, see below, in the center. Crab Salad: 2 ounces jumbo lump crab meat 4 grape tomatoes, quartered 2 baby artichoke hearts, cooked, quartered 1/2 ounce arugula 1 green onion, thinly sliced 1 pinch parsley, chopped 1 teaspoon lemon juice 1 tablespoon extra virgin olive oil salt and pepper to taste Combine all ingredients for the Crab Salad in a mixing bowl. <div> </div>

Lobster Ravioli

LOBSTER RAVIOLI with CRAB INSALATABrio Tuscan Grille Recipe1 tablespoon extra virgin olive oil1 clove garlic, thinly sliced2 leaves fresh basil, chopped1 (28 oz.) can imported Italian plum tomatoes, whole, squeeze by hand1 pinch sugarsalt and pepper to taste1 tablespoon shallots, chopped1 teaspoon g…

29Oct2014

Brio Pasta Florentino

<div class="separator" style="clear: both; text-align: center;"><a href="http://www.trbimg.com/img-50eb1897/turbine/sf-brio-tuscan-grille-light-menu-20130107/300/300x168" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.trbimg.com/img-50eb1897/turbine/sf-brio-tuscan-grille-light-menu-20130107/300/300x168" /></a></div> PASTA FLORENTINO Brio Tuscan Grille Recipe Serves 4 Pasta: 2 ounces extra virgin olive oil 1 teaspoon fresh garlic, chopped 6 ounces grilled chicken 2 ounces sliced mushrooms 2 ounces Roma tomatoes, diced 1/2 cup chicken or vegetable Stock 2 tablespoons butter 1 teaspoon mixed herbs 2 pinches salt and pepper 2 ounces fresh spinach 14 ounces cooked pasta 2 tablespoons feta cheese 2 tablespoons pesto bread crumbs Pesto Bread Crumbs 2 tablespoons Panko Bread Crumbs 1 teaspoon of prepared pesto Pasta:  In a saute pan heat oil, add garlic, chicken and mushrooms. Saute. Add tomatoes, chicken or vegetable stock, herbs, butter and 2 tbsp feta cheese. Season with salt & pepper. Heat pasta in hot water. Add hot, cooked rigatoni to saute pan. Add spinach, making sure not to over cook. Toss to combine. Pesto Bread Crumbs:  Combine ingredients. To Serve:  Tower in center of a plate. Garnish with 2 tablespoons feta cheese and pesto crumbs. For a touch of extra color you can garnish with fresh parsley. <div> </div>

Brio Pasta Florentino

PASTA FLORENTINOBrio Tuscan Grille RecipeServes 4Pasta:2 ounces extra virgin olive oil1 teaspoon fresh garlic, chopped6 ounces grilled chicken2 ounces sliced mushrooms2 ounces Roma tomatoes, diced1/2 cup chicken or vegetable Stock2 tablespoons butter1 teaspoon mixed herbs2 pinches salt and pepper2 o…

29Oct2014

Tiramisu

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<a href="http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/1/c5/1c573143-c2a3-59f0-84cd-2b945fa1d4ac/4d597d31346be.preview-300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/1/c5/1c573143-c2a3-59f0-84cd-2b945fa1d4ac/4d597d31346be.preview-300.jpg" width="294" /></a></div>
 
TIRAMISU with COFFEE SAUCE 
Brio Tuscan Grille Recipe 
 
Makes 8 servings 
 
6 egg yolks (see note) 
1/3 cup granulated sugar 
1 1/2 pounds mascarpone cheese 
3 tablespoons sweet Marsala wine, divided 
1 1/2 cups brewed espresso, divided 
24 split ladyfingers (2 packages, about 3 ounces each) 
2 tablespoons unsweetened cocoa powder 
Coffee Sauce (see recipe) 
1/2 cup bittersweet chocolate shavings or chocolate covered coffee beans, for optional garnish 
 
In a mixing bowl, combine egg yolks and sugar. Using an electric mixer at medium high speed, beat until thick and pale in color, about 5 minutes. Add mascarpone, 1 tablespoon marsala and 1 tablespoon espresso. Beat again until smooth. 
 
Combine the remaining 2 tablespoons marsala and the remaining espresso; pour about half of the liquid into a shallow dish or pan. Quickly dip half of the ladyfingers into the espresso mixture. Arrange the soaked ladyfingers in a single, solid layer in a 7 x 11 x 2 inch baking pan, breaking the ladyfingers if necessary to make them fit. 
 
Spread about one third of the mascarpone mixture evenly over the soaked ladyfingers. Use the remaining espresso mixture to dip the remaining ladyfingers; arrange a second layer in the pan. 
Add the remaining mascarpone mixture, smoothing the top. Cover with plastic and refrigerate overnight. 
 
 If cheese layer is not firm enough to cut, place in the freezer for about 1 hour before serving. Sift cocoa powder over the top. Drizzle Coffee Sauce onto each serving plate; place a portion of tiramisu on the sauce. If desired, sprinkle with chocolate shavings or top with a chocolate covered coffee bean. 
 
Coffee Sauce: (Makes about 3/4 cup) 
3/4 cup granulated sugar 
1 1/2 cups brewed coffee 
1/2 cup heavy (whipping) cream 
 
 Combine sugar and coffee in a pot; bring to a boil over medium heat, stirring constantly until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until mixture has reduced to 1/3 cup. 
Remove from heat and cool briefly. (To speed the cooling process, pour into a large glass bowl and stir gently.) Stir in the heavy cream. Place over low heat; bring to a simmer, stirring constantly. Let cool before serving.

Tiramisu

TIRAMISU with COFFEE SAUCE Brio Tuscan Grille Recipe Makes 8 servings 6 egg yolks (see note) 1/3 cup granulated sugar 1 1/2 pounds mascarpone cheese 3 tablespoons sweet Marsala wine, divided 1 1/2 cups brewed espresso, divided 24 split ladyfingers (2 packages, about 3 ounces each) 2 tablespoons uns…

29Oct2014

Tomato Bisque

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.fl.yelpcdn.com/bphoto/oA5OBF5AihUtqL6xb4JJpQ/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.fl.yelpcdn.com/bphoto/oA5OBF5AihUtqL6xb4JJpQ/l.jpg" width="320" /></a></div> TOMATO BISQUE Brio Tuscan Grille Recipe Makes 8 (1 cup) servings. 1/4 cup ( 1/2 stick) butter 1/4 cup all purpose flour 2 (14 oz.) cans chicken broth 2 (14 oz.) cans vegetable broth 2 chicken bouillon cubes 1 (6 oz.) can tomato paste 2 1/4 cups canned tomato puree 1 (0.4 oz.) package Hidden Valley ranch dressing mix 6 tablespoons cornstarch 2/3 cup water 4 cups heavy cream In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat. In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil. <div> </div>

Tomato Bisque

TOMATO BISQUEBrio Tuscan Grille RecipeMakes 8 (1 cup) servings.1/4 cup ( 1/2 stick) butter1/4 cup all purpose flour2 (14 oz.) cans chicken broth2 (14 oz.) cans vegetable broth2 chicken bouillon cubes1 (6 oz.) can tomato paste2 1/4 cups canned tomato puree1 (0.4 oz.) package Hidden Valley ranch dress…

29Oct2014

England restaurant

England restaurant

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16Oct2014

AMERICA'S BEST ITALIAN RESTAURANT CHAINS

AMERICA'S BEST ITALIAN RESTAURANT CHAINS

According to The Daily Meal website, these are the best non pizza Italian restaurant chain in the US.12) Fazoli’s11) Biaggi’s Ristorante Italiano10) The Spaghetti Warehouse 9) Zio’s Italian Kitchen 8) Buca di Beppo 7) Olive Garden 6) Johnny Carino’s 5) Maggiano’s Little Italy 4) Romano’s Macaroni Gr…

10Oct2014

AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINSThe folks over at the Daily Meal website polled their readers and here are the results of their survey of the best chains in America. This site will explore each restaurant and search for copycat recipes based on items found on the menus.25) Old Chicago Pizza & Taproom24) …

10Oct2014

Roasted Garlic Crostini

<div class="separator" style="clear: both; text-align: center;"><a href="http://feastonthecheap.net/wp-content/uploads/2012/01/Roasted-Tomato-and-Garlic-Crostini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://feastonthecheap.net/wp-content/uploads/2012/01/Roasted-Tomato-and-Garlic-Crostini.jpg" width="213" /></a></div> ROASTED GARLIC CROSTINI and Sundried Tomato Sauce A Touch of Garlic Restaurant Recipe 2 whole roasted garlic bulbs 2 tablespoons garlic and rosemary fusion olive oil Sundried Tomato Sauce 3 cloves garlic, chopped fine 4 tablespoons olive oil 1 cup yellow onion, diced medium fine 1 pinch salt 1 pinch ground black pepper 1/4 teaspoon ground thyme 1/2 cup sundried tomatoes, soaked in cold water for 1 hour, drained, chopped medium 1/4 cup cream sherry 3/4 cup light cream 1/4 grated Romano cheese 1/2 crumbled Gorgonzola cheese Crostini 12 1/3 inch thick slices of Italian bread or french baguette 1/2 cup garlic and rosemary fusion olive oil 1/8 cup grated Romano cheese Fusion Olive Oil: Any combination of herbs and/or spices added to olive oil to uniquely enhance the flavor of the oil. For the Garlic Bulb: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends. Place bulbs cut side up in an 8 inch square piece of aluminum foil and coat tops with fusion oil. Lift sides of aluminum up and pinch together to seal then bake at 450 degrees for 1 hour. For the Sundried Tomato Sauce: In a medium skillet, sauté garlic and olive oil until garlic begins to turn blond in color. Add onions, salt, pepper, and thyme. Cook on medium low heat for 15 minutes or until onions are sweet and translucent. Add sundried tomatoes and sherry. Cook for 1 to 2 minutes or until onions are sherry is completely reduced or evaporated. Add cream, gorgonzola, and romano cheese. Stir for 1 minute then remove from heat. Allow sauce to cool and thicken. Serve warm or at room temperature. For the Crostini: Lay bread slices flat on cookie sheet. Brush with olive oil and sprinkle evenly with grated romano cheese. Bake at 550 degrees for 8-10 minutes until golden. Serve immediately.

Roasted Garlic Crostini

ROASTED GARLIC CROSTINI and Sundried Tomato SauceA Touch of Garlic Restaurant Recipe2 whole roasted garlic bulbs2 tablespoons garlic and rosemary fusion olive oilSundried Tomato Sauce3 cloves garlic, chopped fine4 tablespoons olive oil1 cup yellow onion, diced medium fine1 pinch salt1 pinch ground b…

08Oct2014

Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried Tomatoes A Touch of Garlic Restaurant Copycat Recipe Serves 1 Cardinale 1 tablespoon olive oil 6 tablespoons flour 2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly 1 tablespoon butter 1 roasted red bell pepper, peeled, seeded and cut in half 2 slices proscuitto ham (paper thin and approx. 3 in. long) 2 slices foutina cheese 2 calamata olives, pitted and cut in half 2 ounces snow crab (body & leg meat) 6 tablespoons cream sherry 4 tablespoons chicken stock 2 tablespoons light cream 1/4 teaspoon of prepared roux (melted butter and flour paste used for thickening) salt & pepper to taste Julienne Vegetables 1/4 ounce olive oil salt & pepper to taste 1/4 zucchini, seeded and julienne cut 1/4 yellow squash, seeded and julienne cut 1/8 carrot, peeled and julienne cut 1/4 oz sundried tomatoes (soaked in cool water for 1 hour, drained and diced) Heat skillet on medium heat for about a minute. Add olive oil. Dredge chicken breast in flour and pan sauté until golden (about 1 minute on each side). Add butter, sprinkle lightly with salt and pepper, remove pan from heat and cream sherry. Return pan to heat and flambé. Add stock, cream and roux and work roux in with a spoon or large fork so it dissolves in to the liquids. As the sauce begins to reduce in the pan add the following ingredients in exact order on top of each chicken breast: <ul><li>1/2 of the crab body meat</li><li>1 roasted red bell pepper half</li><li>1 slice proscuitto</li><li>1 slice of fontina cheese</li><li>2 pieces of crab leg meat (criss-crossed)</li><li>2 calamata olive halves</li></ul> Put lid on skillet, reduce heat to very low and allow chicken to cook for 5 to 6 minutes. Remove chicken on to serving plate and return skillet to heat. Reduce sauce to desired consistency and spoon over chicken. For the Vegetables in a small skillet on medium heat, saute vegetables, sun dried tomatoes, olive oils and salt and pepper for approx. 1 minute. Serve tender but firm. Arrange around the chicken on the same plate. <div> </div>

Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried TomatoesA Touch of Garlic Restaurant Copycat RecipeServes 1Cardinale1 tablespoon olive oil6 tablespoons flour2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly1 tablespoon butter1 roasted red bell pepper, peeled, seeded and cu…

08Oct2014

New Items at Fazoli's

New Items at Fazoli's

Fazoli'sNew Items:Stuffed Pasta Selects, three new dishes of sacchetti pasta stuffed with ricotta, mozzarella, Parmesan and Romano cheeses, $6.99.Stuffed Pasta Fresco: Covered with sun-dried tomato Alfredo sauce and drizzled with basil pesto, topped with chicken, artichoke hearts, sundried tomatoes …

03Aug2014

Cinnamon Streusel Dessert Pizza

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/LZxWiPwQAgo5_RYoY31kRA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://s3-media3.ak.yelpcdn.com/bphoto/LZxWiPwQAgo5_RYoY31kRA/l.jpg" width="320" /></a></div> CINNAMON STREUSEL DESSERT PIZZA Godfather's Copycat Recipe Pizza dough (You can make your own, or store bought) 1 tablespoon butter, melted cinnamon Streusel 1/2 cup plus 1/3 cups all purpose flour 1/3 cup white sugar 1/4 cup brown sugar 2 tablespoons vegetable shortening 2 tablespoons olive oil Icing 1 cup powdered sugar 1 tablespoon milk 1/2 teaspoon vanilla Mix together streusel ingredients with a fork, or your clean hands, then side aside. To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 tablespoon melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix. Bake at 460 degrees for 8 to 9 minutes depending on the thickness of the pizza. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness. When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy! <div> </div>

Cinnamon Streusel Dessert Pizza

CINNAMON STREUSEL DESSERT PIZZAGodfather's Copycat RecipePizza dough (You can make your own, or store bought)1 tablespoon butter, meltedcinnamonStreusel1/2 cup plus 1/3 cups all purpose flour1/3 cup white sugar1/4 cup brown sugar2 tablespoons vegetable shortening2 tablespoons olive oilIcing1 cup pow…

15Jun2014

Poland Restaurants

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Co Tu has become something of a legend with Asian food lovers in Warsaw, though relatively few foreign visitors know of this fast-food eatery located just off the popular tourist track of Nowy Swiat. Established twenty years ago by a Vietnamese immigrant, it is run today by his niece, Nguyet (Moon) - a great favorite with the patrons - with the help of several other family members. She has perpetuated her late uncle's dedication to fine food at prices that even students of the nearby Warsaw U can afford. A three-course lunch - with soup, main course (all served with rice and salad), beverage and dessert - will set you back as little as10 US dollars. There is almost a hundred items on the menu - and some of the hits include spicy fish soup, grilled beef with sesame, chicken with chili sauce, roast duck and many more. Co Tu has twice been honored with the coveted "Golden Ladle" award for consistent quality of cuisine and service - something that is not necessarily the norm with a lot of other Asian fast-foods in Warsaw. You order at the counter, pay, pick up your cutlery and take a seat at one of the dozen or so tables - where your order will be brought to you within minutes. No tips are expected. Co Tu might not be that easy to find for a visitor: though the address suggests location right on the popular tourist route of Nowy Swiat - it is in fact situated some 50 yards to the east of the street-front buildings, within the first block. Enter one of the gates on the eastern side of the street, pass through the backyard and a row of shops parallel to Nowy Swiat and look for the first, bright-yellow unit in a row of shops perpendicular to Nowy Swiat. - It's not as complicated as it sounds and you will be rewarded with a good meal and a broad smile from proprietress Nguyet. 
 
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Poland Restaurants

Co Tu has become something of a legend with Asian food lovers in Warsaw, though relatively few foreign visitors know of this fast-food eatery located just off the popular tourist track of Nowy Swiat. Established twenty years ago by a Vietnamese immigrant, it is run today by his niece, Nguyet (Moon)…

13Mar2014

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AMERICA'S BEST ITALIAN RESTAURANT CHAINS

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Crab Pollo Cardinale

New Items at Fazoli's

Cinnamon Streusel Dessert Pizza

Poland Restaurants

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