MAGGIANO'S LITTLE ITALY CHOP SALAD
I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.
Provided by Cook4_6
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
- Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
- Serve, topping each portion with garnish.
MAGGIANO'S LITTLE ITALY HOUSE SALAD
From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.
Provided by Oolala
Categories Pork
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
- For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
- Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
- Refrigerate extra dressing in airtight container for future use.
Nutrition Facts : Calories 555, Fat 58.8, SaturatedFat 9.7, Cholesterol 10.7, Sodium 1100.2, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 4
MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)
Provided by Taraespo
Number Of Ingredients 19
Steps:
- In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.
MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST
I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!
Provided by Cook4_6
Categories Roast Beef
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- Prepare herb marinade first; then prepare vegetables and keep warm.
- To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
- Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
- To prepare vegetables:Preheat oven to 375 degrees.
- In very large oven-proof saute pan, heat oil over medium-high heat.
- Add vegetables and saute until browned, turning frequently.
- Season with salt and pepper.
- Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
- To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
- Brown on all sides on olive oil in heavy, oven-safe braising pan.
- Remove meat from pan and set aside.
- To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
- Add wine, bring to boil, then cook to reduce by half.
- Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
- Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
- When meat is done, remove from oven and let rest at least 20 minutes.
- Remove meat from pan and set aside. Strain liquid into saucepan.
- Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
- Bring to boil. Remove from heat and set aside.
- To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
Nutrition Facts : Calories 1347.1, Fat 61.1, SaturatedFat 14.1, Cholesterol 160.4, Sodium 794.2, Carbohydrate 140.2, Fiber 52.5, Sugar 15.6, Protein 80.7
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