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><b><br /></b><b><br /></b><b>TOMATO BISQUE</b><br />Brio Tuscan Grille Recipe<br /><br />Makes 8 (1 cup) servings.<br /><br />1/4 cup ( 1/2 stick) butter<br />1/4 cup all purpose flour<br />2 (14 oz.) cans chicken broth<br />2 (14 oz.) cans vegetable broth<br />2 chicken bouillon cubes<br />1 (6 oz.) can tomato paste<br />2 1/4 cups canned tomato puree<br />1 (0.4 oz.) package Hidden Valley ranch dressing mix<br />6 tablespoons cornstarch<br />2/3 cup water<br />4 cups heavy cream<br /><br />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.<br /><br />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.<br /><div><br /></div>

Tomato Bisque

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 chic...

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England restaurant

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaoEYUFroR-PNN5Ar6gD-F9PlGZGfekNt3TP3wNqTa3MvE3QeHCflNcHJGO8-WBq1HQwjY16ZlAbejjsYiCTB2_oli4WhcCi3hORBs1PU2rOTXZ_q3sYmn6-y1KyVAljDTX4H-huwIQja/s1600/a.baa-The-Best-Restaurant-In-The-W.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="England restaurant" border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaoEYUFroR-PNN5Ar6gD-F9PlGZGfekNt3TP3wNqTa3MvE3QeHCflNcHJGO8-WBq1HQwjY16ZlAbejjsYiCTB2_oli4WhcCi3hORBs1PU2rOTXZ_q3sYmn6-y1KyVAljDTX4H-huwIQja/s1600/a.baa-The-Best-Restaurant-In-The-W.jpg" title="England restaurant" width="640" /></a></div>

England restaurant

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AMERICA'S BEST ITALIAN RESTAURANT CHAINS

<br /><br />According to The Daily Meal website, these are the best non pizza Italian restaurant chain in the US.<br /><br />12) Fazoli’s<br />11) Biaggi’s Ristorante Italiano<br />10) The Spaghetti Warehouse<br /> 9) Zio’s Italian Kitchen<br /> 8) Buca di Beppo<br /> 7) Olive Garden<br /> 6) Johnny Carino’s<br /> 5) Maggiano’s Little Italy<br /> 4) Romano’s Macaroni Grill<br /> 3) The Old Spaghetti Factory<br /> 2) Bertucci’s<br /> 1) Carrabba’s Italian Grill

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’s 11) Biaggi’s Ristorante I...

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AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINS<br /><br />The 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.<br /><br /><br />25) Old Chicago Pizza & Taproom<br />24) Giovanni’s Pizza Power<br />23) Marco’s Pizza<br />22) Pizza Inn<br />21) Chuck E. Cheese’s<br />20) Donatos Pizza<br />19) Hungry Howie’s Pizza & Subs<br />18) Jet’s Pizza<br />17) Round Table Pizza<br />16) Shakey’s Pizza Parlor<br />15) Monical’s Pizza<br />14) Godfather’s Pizza<br />13) CiCi’s Pizza<br />12) Giordano’s Restaurant & Pizzeria<br />11) Bertucci’s Italian Restaurant<br />10) Papa Murphy’s<br /> 9) Mellow Mushroom<br /> 8) Little Caesars<br /> 7) Sbarro<br /> 6) Papa John’s<br /> 5) Uno Chicago Grill<br /> 4) Pizza Hut<br /> 3) Ledo Pizza<br /> 2) Domino’s Pizza<br /> 1) California Pizza Kitchen

AMERICA'S BEST PIZZA CHAINS

AMERICA'S BEST PIZZA CHAINS The folks over at the Daily Meal website polled their readers and here are the results of their survey of th...

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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><br /><b>ROASTED GARLIC CROSTINI and Sundried Tomato Sauce</b><br />A Touch of Garlic Restaurant Recipe<br /><br />2 whole roasted garlic bulbs<br />2 tablespoons garlic and rosemary fusion olive oil<br /><br /><b>Sundried Tomato Sauce</b><br />3 cloves garlic, chopped fine<br />4 tablespoons olive oil<br />1 cup yellow onion, diced medium fine<br />1 pinch salt<br />1 pinch ground black pepper<br />1/4 teaspoon ground thyme<br />1/2 cup sundried tomatoes, soaked in cold water for 1 hour, drained, chopped medium<br />1/4 cup cream sherry<br />3/4 cup light cream<br />1/4 grated Romano cheese<br />1/2 crumbled Gorgonzola cheese<br /><br /><b>Crostini</b><br />12 1/3 inch thick slices of Italian bread or french baguette<br />1/2 cup garlic and rosemary fusion olive oil<br />1/8 cup grated Romano cheese<br /><br /><br />Fusion Olive Oil: Any combination of herbs and/or spices added to olive oil to uniquely enhance the flavor of the oil.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />

Roasted Garlic Crostini

ROASTED GARLIC CROSTINI and Sundried Tomato Sauce A Touch of Garlic Restaurant Recipe 2 whole roasted garlic bulbs 2 tablespoons garlic and ...

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Crab Pollo Cardinale

<b>CRAB POLLO CARDINALE</b> with Julienne and Sundried Tomatoes<br />A Touch of Garlic Restaurant Copycat Recipe<br /><br />Serves 1<br /><br /><b>Cardinale</b><br />1 tablespoon olive oil<br />6 tablespoons flour<br />2 (3 oz.) boneless, skinless chicken breast, butterflied or pounded slightly<br />1 tablespoon butter<br />1 roasted red bell pepper, peeled, seeded and cut in half<br />2 slices proscuitto ham (<i>paper thin and approx. 3 in. long</i>)<br />2 slices foutina cheese<br />2 calamata olives, pitted and cut in half<br />2 ounces snow crab (<i>body & leg meat</i>)<br />6 tablespoons cream sherry<br />4 tablespoons chicken stock<br />2 tablespoons light cream<br />1/4 teaspoon of prepared roux (<i>melted butter and flour paste used for thickening</i>)<br />salt & pepper to taste<br /><br /><b>Julienne Vegetables</b><br />1/4 ounce olive oil<br />salt & pepper to taste<br />1/4 zucchini, seeded and julienne cut<br />1/4 yellow squash, seeded and julienne cut<br />1/8 carrot, peeled and julienne cut<br />1/4 oz sundried tomatoes (<i>soaked in cool water for 1 hour, drained and diced</i>)<br /><br />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:<br /><br /><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 (<i>criss-crossed</i>)</li><li>2 calamata olive halves</li></ul><br /><br />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.<br /><br />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. <br /><div><br /></div>

Crab Pollo Cardinale

CRAB POLLO CARDINALE with Julienne and Sundried Tomatoes A Touch of Garlic Restaurant Copycat Recipe Serves 1 Cardinale 1 tablespoon olive ...

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New Items at Fazoli's

<b>Fazoli's</b><br /><b>New Items:</b><br /><b><br /></b><br /><ul><li><b>Stuffed Pasta Selects</b>, three new dishes of sacchetti pasta stuffed with ricotta, mozzarella, Parmesan and Romano cheeses, $6.99.</li><li><b>Stuffed Pasta Fresco</b>: Covered with sun-dried tomato Alfredo sauce and drizzled with basil pesto, topped with chicken, artichoke hearts, sundried tomatoes and a cheese-spice blend</li><li><b>Stuffed Pasta Supremo:</b> Covered with sundried tomato Alfredo sauce, caramelized Italian sausage, mushrooms, shredded mozzarella and provolone cheeses, and julienned salami</li><li><b>Stuffed Pasta Robusto:</b> Oven baked sacchetti in creamy marinara sauce with diced chicken, bacon pieces, shredded mozzarella, provolone cheese and cheese-spice blend</li></ul><br /><br />Availability: Through Sept. 28, 2014

New Items at Fazoli's

Fazoli's New Items: Stuffed Pasta Selects , three new dishes of sacchetti pasta stuffed with ricotta, mozzarella, Parmesan and Romano ch...

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