ROMANO'S MACARONI GRILL NACHOS NAPOLI
I love the ones at the restaurant, but they do not travel well as take out. Now I can have them whenever I want (which is not always a good thing!)
Provided by startnover
Categories One Dish Meal
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 3018.2, Fat 233.1, SaturatedFat 140.2, Cholesterol 847.1, Sodium 3209.9, Carbohydrate 155.3, Fiber 6.5, Sugar 6, Protein 80.6
ROMANO'S MACARONI GRILL CHOCOLATE CAKE RECIPE
This information was found at the About.com website, cooking for kids:http://kidscooking.about.com/od/desserts/r/macgrillchoccak.htm The first time I tried the Macaroni Grill chocolate cake, I immediately wanted the recipe. It is moist on the inside with a decadent chocolate ganache topping, then it is finished off with chopped walnuts. Although I'm told the authentic Macaroni Grill chocolate cake recipe calls for coffee, I wanted to make a version for the kids. So this smothered chocolate cake recipe uses buttermilk in place of the coffee.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 1 9 x 13 inch pan, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 9 x 13 pan.
- With an electric mixer, beat mayonnaise and sugar together.
- In a medium bowl, stir together flour, cocoa powder and baking soda.
- Add half of the flour mixture to the mayonnaise mixture.
- Add half of the buttermilk to the batter, beating well.
- Add remaining flour mixture and remaining buttermilk.
- Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.
- Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.
- Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate.
- Stir until smooth.
- Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts.
Nutrition Facts : Calories 303.1, Fat 18.4, SaturatedFat 7.4, Cholesterol 17.9, Sodium 230.9, Carbohydrate 36.3, Fiber 3.1, Sugar 18.6, Protein 4.5
ROMANO'S MACARONI GRILL GEMBERETTI NOCI E DE PINO
Make and share this Romano's Macaroni Grill Gemberetti Noci E De Pino recipe from Food.com.
Provided by Valerie in Florida
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
- Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
- Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
- In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
Nutrition Facts : Calories 1564.3, Fat 130.5, SaturatedFat 79.9, Cholesterol 401.4, Sodium 1181.7, Carbohydrate 76.2, Fiber 5.7, Sugar 3.8, Protein 23.4
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