Orzo And Spinach Sort Of Romanos Macaroni Grill Style Food

ROMANO'S MACARONI GRILL TERIYAKI SALMON WITH SPINACH ORZO

Steps:

• ~Salmon~.
• Dip salmon in soy sauce, then the oil and place the salmon on hot grill silver side up.
• Grill salmon evenly until done, approximately 6-7 minutes.
• Ladle 2 oz teriyaki glaze over each salmon fillet while still on the grill.
• ~*Orzo*~.
• Precook 8 ounces dry orzo. In a hot sauté pan, add olive oil and garlic, red bell peppers and hot precooked orzo. Sauté for approximately one minute. Sprinkle Parmesan cheese and stir.
• Remove pan from heat and add spinach. Toss for approximately three seconds until spinach is incorporated but is not wilted.
• Place spinach and orzo on plate, then add salmon and additional teriyaki glaze if desired.

MACARONI GRILL ORZO AND SPINACH RECIPE - (3.2/5)

Steps:

• Cook orzo according to directions on box, about 9 minutes or until al dente. Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted. Remove from heat and add orzo. Mix. Sprinkle with cheese once it is on the plate.

ORZO AND SPINACH SORT OF ROMANO'S MACARONI GRILL STYLE

Steps:

• Directions:.
• Heat the olive oil.
• Add the garlic and give it a few tosses.don't let the garlic brown.
• Add the zest and lemon juice.
• Toss in the spinach and radicchio and cook until just wilted.
• Remove from heat and add the orzo and the rest of the ingredients except the cheese.
• Toss and fluff.
• Now is the time to taste for salt (remember the cheese will add salt as well).
• Sprinkle with cheese to coat.
• Garnish with a sweep of parsley.
• Serve with crusty bread and extra bowls of parmesan.
• You can add shrimp or julienned chicken breast.
• White wine can be subbed for lemon juice.
• This is also great chilled and served as a salad or on a round of Hye Roller spread with herbed cream cheese and rolled then sliced into spirals. Also good in a hollowed out crusty roll layered with a vinaigrette,Fontina or favorite cheese,sliced tomato,ham,turkey,salami,capicola,mortadella etc. for a quasi-Muffaletta.
• You can also toss the leftovers in with some chicken stock,stewed tomatoes,white wine,basil,cabbage,carrots,and more spinach. Garnish with parmesan croustades for a sort of spin on Ribollita.
• 15 mn. prep includes cooking and draining the orzo.

ROMANO'S MACARONI GRILL PASTA MILANO

Steps:

• Cook the pasta as directed on package.
• Meanwhile, sauté butter, sun dried tomatoes and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
• Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.

ROMANO'S MACARONI GRILL NACHOS NAPOLI

Steps:

• stack the wonton wrappers and slice into 3-4 sections lengthwise and then cut each strip 3 more times to make little rectangles or chips.
• Deep fry in hot canola oil till light golden brown, drain on paper towels and set aside.
• Cheese sauce:.
• Mix cornstarch and water in a small bowl, then add granules; set aside.
• In a sauce pan heat the cream.
• Slowly add cornstarch mixture, mix till thick and slowly add in cheese.
• Stir till cheese is totally melted and then turn heat to low and stir occasionally.
• Place the chips on a plate and sprinkle with1/2 the mozzarella cheese.
• Dot the top with about 2/3 c hot cheese sauce.
• Sprinkle all other ingredients evenly over the top.
• Sprinkle with as much remaining mozzarella cheese as desired.
• Serve while hot.
• Cheese sauce makes about 3 cups. Servings are for a meal, for an appetizer it would feed around 2-4 people.

INSALATA FLORENTINE ROMANO'S MACARONI GRILL COPYCAT

Steps:

• Cook pasta according to package directions. While pasta is cooking, combine all salad ingredients in a bowl and toss.
• Drain pasta thoroughly and cool. Add to salad ingredients and toss.
• Whisk lemon juice and zest, mustard, honey, garlic, chives, basil, oil, and salt and pepper.
• Toss dressing with salad, top with shaved parmesan, and serve.

ROMANO'S MACARONI GRILL ROSEMARY BREAD

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
• Mix in 1 T butter, salt, and 2 cups of flour.
• Add one tablespoon of the fresh chopped rosemary.
• Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
• Add more flour if necessary.
• Oil a bowl, put dough in it and cover with a towel.
• Let dough rise in a warm place for one hour until doubled.
• Punch down dough and divide in half.
• Let dough rest about 5 minutes.
• Spray baking pan or cookie sheet with cooking spray.
• Shape the dough into 2 small rounded oval loaves.
• Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
• Let loaves rise again until doubled, about 45 minutes.
• Preheat oven to 375°F.
• Bake for 15 to 20 minutes, until lightly browned.
• Carefully remove from oven, brush with remaining butter (and salt if desired.).

ROMANO'S MACARONI GRILL - SHRIMP PORTOFINO

Steps:

• In a large, pre-heated skillet, add olive oil, garlic and mushrooms. Sauté until mushrooms and garlic start to brown.
• Add shrimp, sprinkle with salt and pepper and sauté until shrimp turn white.
• Add spinach, lemon juice and white wine to sauté pan. Stir until all ingredients are mixed together well. Simmer for 1 minute.
• Add heavy cream and bring to a boil and stir for 3 minutes while boiling.
• Remove from heat, add pasta and stir until pasta is hot and all ingredients are mixed well.

ROMANO'S MACARONI GRILL PENNE RUSTICA

Steps:

• For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
• Add Marsala wine and reduce by one-third.
• Add remaining ingredients, reduce by half of the original volume.
• Set aside.
• For Penne Rustica: Saute pancetta until it begins to brown.
• Add butter, shallots, and shrimp.
• Cook until shrimp are evenly pink but still translucent.
• Add chicken, salt, pepper, and mix thoroughly.
• Add gratinata sauce and 1/2 cup parmesan cheese.
• Simmer until sauce thickens.
• In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
• Pour into a large casserole dish or roaster.
• Top with remaining cheese, pimientos and sprinkle with paprika.
• Bake at 475 degrees for 10 to 15 minutes.
• Remove and garnish with fresh rosemary sprig.

ROMANO'S MACARONI GRILL CHICKEN MARSALA

Steps:

• Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
• Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
• Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
• Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
• Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
• I served the breasts along with a small portion of angel hair pasta on the plate.