New Menu Items at Papa Murphy

<div class="separator" style="clear: both; text-align: center;"><a href="http://nrn.com/site-files/nrn.com/files/imagecache/galleryformatter_slide_penton/gallery_images/PapaMurphys_2014_spicy_sausage_steak_delite_duo_gallery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://nrn.com/site-files/nrn.com/files/imagecache/galleryformatter_slide_penton/gallery_images/PapaMurphys_2014_spicy_sausage_steak_delite_duo_gallery.jpg" width="320" /></a></div><br /><div><h3>Papa Murphy's New Items </h3><div><ul><li><b>Angus Steak:</b> Available as a topping on any pizza, price varies by location</li><li><b>Spicy Fennel Sausage:</b> Available as a topping on any pizza, price varies by location</li><li><b>Roasted Garlic: </b>Available as a topping on any pizza, price varies by location</li></ul></div><div><br /></div><div>Availability: Permanent</div></div>

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…

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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><b><br /></b><b><br /></b><b>CHICKEN PARMESAN</b><br />Semolina's Restaurant Recipe<br /><br />2 tablespoons olive oil<br />2 breaded chicken breasts<br />1/2 cup provolone cheese<br />1 cup cooked linguine<br />1/2 cup marinara sauce<br />1/2 cup alfredo sauce<br />2 tablespoons parmesan cheese<br />chopped parsley<br />crushed red pepper<br /><br />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…

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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><b><br /></b><b><br /></b><b>Olive Salad:</b><br />2 1/2 cups green olives<br />1 cup black olives<br />1 cup diced tomatoes<br />3 tablespoons diced pimento<br />2 tablespoons chopped garlic<br />2 tablespoons basil<br />1 1/2 teaspoons red pepper<br />3/4 teaspoon black pepper<br /><br />Combine all ingredients in a bowl and mix well.<br /><br /><b>Muffaletta Pasta:</b><br />1 1/2 ounces ham, cut in sticks<br />1 1/2 ounces Genoa salami, cut in sticks<br />1/2 cup olive salad<br />2 cups cooked penne pasta<br />2 tablespoons parmesan cheese<br />2 teaspoons toasted sesame seeds<br />1/2 cup provolone cheese<br />chopped parsley<br /><br />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…

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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><b><br /></b><b><br /></b><b>CAESAR SALAD</b><br />Semolina's Restaurant Copycat Recipe<br /><br />2 cloves garlic<br />1 anchovy filet<br />juice of 1/2 lemon<br />1 tablespoon white vinegar<br />1/4 teaspoon black pepper<br />2 teaspoons Grey Poupon mustard<br />dash Worcestershire sauce<br />1/2 cup extra virgin olive oil<br />2 Romaine hearts<br />1/4 cup parmesan cheese<br /><br />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.<br /><br /><b>PARMESAN CHICKEN SALAD</b><br />1 large Caesar salad<br />1 chicken breast, breaded and sauteed<br />1/2 cup diced tomatoes<br />1/2 cup diced provolone cheese<br />basil ribbons<br /><br />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…

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Chicken Enchilada Pasta

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

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Jambalaya Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="http://img04.foodily.net/img/235x235/3013ffd4d208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img04.foodily.net/img/235x235/3013ffd4d208.jpg" /></a></div><b><br /></b><b><br /></b><b>JAMBALAYA PASTA</b><br />Semolina's Copycat Recipe<br /><br />Serves 4<br /><br />1/2 ounce corn oil<br />2 ounces each chicken and sausage (<i>chopped</i>)<br />1 tablespoon tasso, chopped<br />1/2 cup chopped bell pepper<br />1/2 cup chopped onion<br />1 tablespoon chopped fresh garlic<br />1/4 cup butter<br />6 ounces marinara sauce<br />pasta<br />salt, pepper and cayenne<br />1 cup gouda provolone<br />1 tablespoon chopped green onion<br /><br />Brown chicken, sausage and tasso in corn oil over flame. Add bell pepper, onion, fresh garlic, butter and Marinara sauce; simmer. Serve over pasta. Sprinkle provolone and green onion over dish as garnish.<br /><div><br /></div>

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…

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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><b><br /></b><b><br /></b><b>MALIBLEU SALAD</b><br />Semolina's International Pasta Recipe Copycat Recipe<br /><br /><b>Salad:</b><br />5 ounces lettuce, baby California mix<br />2 tablespoons toasted sesame seeds<br />1 tablespoon walnuts<br />1 tablespoon sun dried tomatoes<br />2 ounces dressing<br />2 tablespoons blue cheese<br /><br />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.<br /><br /><b>Balsamic Vinaigrette:</b><br />1 1/2 cups Steen's 100% Cane Syrup<br />3/4 cup balsamic Vinegar<br />1 1/2 cups white vinegar<br />4 cups olive oil extra virgin<br />2 tablespoons minced garlic<br />Black pepper<br /><br />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…

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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><b><br /></b><b><br /></b><b>CHOCOLATE MASCARPONE CHEESECAKES</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Crust:</b><br />nonstick cooking spray<br />16 graham crackers<br />1/2 teaspoon ground cinnamon<br />4 tablespoons (1/2 stick) butter, melted<br /><br /><b>Cheesecakes:</b><br />16 ounces cream cheese<br />16 ounces mascarpone cheese<br />1 1/4 cups sugar<br />1 teaspoon vanilla extract<br />1 teaspoon lemon juice<br />4 eggs<br />1/2 cup Nutella (<i>chocolate-hazelnut spread</i>)<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><br /><br />

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…

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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><b><br /></b><b><br /></b><b>TOURNEDOS di MANZO</b><br />Brio Tuscan Grille Copycat Recipe<br /><br />Serves 4<br /><br /><b>Hollandaise:</b><br />3 egg yolks<br />1/2 cup butter, melted<br />1/2 of a lemon, juiced Tabasco to taste<br />Worcestershire sauce to taste<br />salt and freshly ground black pepper as needed<br />2 (4 oz.) beef filets<br />mashed potatoes<br /><br /><b>For the sauce,</b> 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.<br /><br /><b>To serve,</b> plate the beef with mashed potatoes and a generous ladle of the lemony hollandaise sauce.<br /><br /><br /><br />

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…

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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><br /><b>SHRIMP RISOTTO</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Risotto:</b><br />6 ounces chicken stock<br />1 1/2 tablespoons lobster butter (<i>compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper</i>)<br />3 ounces diced cooked shrimp<br />6 ounces cooked risotto<br />2 ounces seared peppers<br />1 tablespoon grated parmesan cheese<br />1/4 tablespoon salt and pepper<br />1 tablespoon basil<br /><br /><b>Garnish:</b><br />1 tablespoon tomato dice<br />1 tablespoon shaved parmesan<br />1 teaspoon parsley<br /><br />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.<br /><br /><br />

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…

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Romano Crusted Tomatoes

<b><br /></b><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><b><br /></b><b>ROMANO CRUSTED TOMATOES</b><br />Brio Tuscan Grille Recipe<br /><br /><b>Main Dish:</b><br />5 vine ripe Roma tomatoes<br />vegetable oil for frying<br />Wondra flour<br />2 beaten eggs<br /><br /><b>Romano Breading:</b><br />1 1/2 cups panko bread crumbs<br />1/2 cup freshly grated Parmesan cheese<br />1/2 cup freshly grated Romano cheese<br />1/3 cup freshly chopped parsley, plus additional for garnish<br />coarsely ground salt and pepper to taste<br />1 envelope dry ranch dressing mix<br />freshly shaved Romano for garnish<br />creamy horseradish sauce of choice<br /><br />Slice tomatoes and set aside.<br /><br />Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan.<br /><br />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.<br /><br /><br />

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 …

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