10/17/14 recipe -Taste USA

Friday, October 17, 2014

Carrabba's Pasta Weesie

How to make Carrabba's Pasta Weesie Recipe - Pasta Weesie is a nice Alfredo seafood recipe.

SERVES 2

Ingredients:
8 jumbo shrimp
Pinch minced garlic
1 tablespoon sliced green onions
¼ cup sautéed mushrooms
¼ cup lemon butter
½ cup Alfredo sauce
Half a 16-ounce box of cooked fettuccine
½ cup grated Romano cheese

Method:
In a saucepan over medium heat, sauté the shrimp for 3–4 minutes until they turn pink.

Add the garlic, onions, and mushrooms. Sauté for 2–3 minutes. Finish with the lemon butter.

In a separate pan, warm the Alfredo to a simmer.

Add the fettuccine and cheese.

Plate the pasta and top with shrimp mixture.

Carrabba's Meatballs

How to make Carrabba's Meatballs Recipe - This simple restaurant copycat recipe for meatballs tastes just like the ones served at Carrabba's. It uses a combination of meats and will make you happy that you decided to stay in and cook.

SERVES 6–8

Ingredients:
1 pound ground beef
½ pound ground pork
1/3 cup dry breadcrumbs
4 minced garlic cloves
2 eggs
2 minced green onions
1 minced small yellow onion
3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
Salt and pepper, to taste
1 cup olive oil

Method:
Preheat oven to 400°F.

Combine all ingredients except olive oil in a large bowl.

Roll the mixture into 1½" balls.

Pour olive oil on a 2" × 13" × 9" baking pan and place meatballs on top. Swirl pan around to coat meatballs in oil.

Bake the meatballs in the oven for 25–30 minutes, until golden brown.

Remove the meatballs from the oil, drain on paper towels, and stir into your favorite pasta sauce.

Carrabba's Linguine Pescatore

How to make Carrabba's Linguine Pescatore Recipe - The linguine pescatore features a variety of seafood in a spicy red sauce.

SERVES 2

Ingredients:
3 shrimp
3 scallops
6–8 mussels
1¼ cups marinara sauce
Salt and white pepper, to taste
12 ounces cooked linguine

Method:
Cook all the ingredients except the linguine over medium heat in a covered sauté pan for about 5 minutes until the shrimp turns pink and the mussels pop open.

Toss with linguine.

Garnish and serve.

Carino's Spicy Shrimp and Chicken

How to make Carino's Spicy Shrimp and Chicken Recipe - This signature dish from Carino's is bound to become a family favorite.

SERVES 4

Ingredients:
2 chicken breasts
2 tablespoons melted butter
20 peeled medium shrimp
3 cups sliced mushrooms
1 cup hydrated sundried tomatoes
1 cup sliced green onions
Salt and pepper, to taste
2 cups heavy cream
1/3 cup grated Pecorino Romano cheese
Cayenne pepper, to taste
1 (16-ounce) box cooked penne pasta

Method:
Grill chicken breasts 5 minutes per side until done. Cool and slice into ¼ ″ thick strips.

Add butter to a large sauté pan over medium heat. Add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt, and pepper. Sauté for 3–4 minutes until shrimp and mushrooms are cooked.

Add cream, cheese, and cayenne pepper. Let cream reduce by half (about 6–8 minutes) while thoroughly combining all ingredients.

Toss pasta with contents of sauté pan.

Carino's Grilled Chicken Bowtie Festival

How to make Carino's Grilled Chicken Bowtie Festival Recipe - The Bowtie Festival is a favorite on the menu at Carino's. It features fresh vegetables and chicken tossed in a creamy tomato sauce.

SERVES 4

Ingredients:
2 tablespoons melted butter
1/8 cup diced red onion
1 teaspoon chopped fresh garlic
¼ cup diced Roma tomatoes
¼ cup diced cooked bacon
1 cup sliced cooked chicken
Salt, pepper, and garlic salt, to taste
1 ounce heavy cream
1/8 cup Asiago cheese
1 (16-ounce) jar of Ragu Alfredo sauce
1 (16-ounce) box cooked bowtie pasta

Method:
In a heated sauté pan combine butter, onions, garlic, tomatoes, bacon, chicken, salt, pepper, and garlic salt.

After 3–4 minutes, when the onions turn translucent, add the cream and Asiago.

Once the cheese and cream have reduced (about 6–8 minutes), add the Alfredo sauce and pasta.

Toss and combine well.

Allow to cool a few minutes for the sauce and cheese to thicken.

Carino's Five Meat Tuscan Pasta

How to make Carino's Five Meat Tuscan Pasta Recipe - Grill up some extra Italian sausage to make this pasta dish in a hurry.

SERVES 4

Ingredients:
2 tablespoons olive oil
2 teaspoons chopped garlic
½ cup sliced cooked Italian sausage
½ cup diced ham
½ cup chopped bacon
¼ cup chopped pepperoni
¼ cup diced green bell peppers
¼ cup diced yellow onions
Salt and pepper, to taste
2½ cups meat sauce
1 (16-ounce) box cooked bowtie pasta
¼ cup shredded Asiago cheese
¼ cup shredded Parmesan cheese

Method:
In a large sauté pan over medium heat, add the olive oil, garlic, sausage, ham, bacon, pepperoni, bell peppers, onions, salt, and pepper.

Sauté 8–10 minutes until bacon is cooked and peppers and onions are soft.

Add meat sauce and pasta and toss together.

Place the pasta on a serving plate and garnish with Asiago and Parmesan cheeses.

Chef Boyardee:
Did you know that Chef Boyardee was a real person and that Betty Crocker was not? Chef Boyardee was an Italian American immigrant named Ettore Boiardi who opened a restaurant in the early 1920s. The demand for his recipes grew into the canned products we know today. Betty Crocker is a fictional character created in the 1920s by General Mills to give a personalized response to consumer product questions.

Carino's Angel Hair with Artichokes

How to make Carino's Angel Hair with Artichokes Recipe - You can put together a hearty and healthy meal quickly with this recipe.

SERVES 4

Ingredients:
3 tablespoons extra-virgin olive oil
1 teaspoon fresh chopped garlic
14 large shrimp
1 cup quartered artichoke hearts
1 cup diced Roma tomatoes
1 cup chopped black olives
4 tablespoons capers
Salt and pepper, to taste
¼ cup chopped fresh basil
1 pound angel hair pasta, cooked
2 tablespoons shredded Parmesan
Fresh chopped parsley, for garnish

Method:
In a sauté pan on medium, add olive oil, garlic, shrimp, and artichokes. Let shrimp cook and let garlic turn a golden color to develop flavor (about 3–4 minutes).

Add tomatoes, black olives, capers, salt, and pepper. Let ingredients thoroughly heat while mixing. Cook 5–6 minutes.

Remove from the heat and toss in fresh basil.

Place cooked pasta in a mound on service plate and top with ingredients from sauté pan, then garnish with Parmesan and parsley.

Buca di Beppo Chicken Saltimbocca

How to make Buca di Beppo Chicken Saltimbocca recipe - The name “saltimbocca” means “jump into the mouth” because a dish is that delicious.

SERVES 4

Ingredients:
1 tablespoon salt
4 (5-ounce) chicken breasts
1 tablespoon chopped fresh sage
4 thin slices prosciutto ham
3 ounces olive oil
1 ounce all-purpose flour
4 ounces white wine
5 ounces artichoke hearts, quartered
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
½ ounce capers

Method:
Lightly salt the chicken breasts and sprinkle evenly with sage.

Place the prosciutto on top of the chicken and pound it into the breast until the thickness of the chicken measures 3/8".

In a sauté pan, heat the olive oil over medium heat.

Lightly flour the flattened chicken.

Place chicken into the pan, Prosciutto side down. Brown one side, turn and brown the other side.

Drain off excess oil, and deglaze with white wine. Add the artichokes, lemon juice, cream, and butter and cook until sauce is thickened.

On a large platter, place the chicken breasts topped with reduced sauce and garnish with capers.

Buca di Beppo Penne Cardinale

How to make Buca di Beppo Penne Cardinale Recipe - This recipe is a chicken pasta dish with a creamy, slightly spicy sauce.

SERVES 4–6

Ingredients:
1 pound chicken tenders
¾ cup olive oil
½ cup green onions
¼ cup chopped garlic
1 teaspoon salt
2 teaspoon crushed red pepper flakes
½ cup white wine
1¼ cups quartered artichokes
1½ cups cream
2 pats butter
1¾ pounds cooked penne pasta
¾ cup grated Romano cheese

Method:
Cut the chicken in half lengthwise.

In a large sauté pan, heat olive oil and sauté onions and garlic 3–4 minutes, until slightly browned.

Add the chicken, salt, and red pepper. Cook for an additional 3–4 minutes, until the chicken is done.

Deglaze the pan with white wine. Add artichokes and cream. Reduce the sauce until it starts to thicken. Cook for 4–5 minutes.

Remove the pan from the heat and incorporate the butter. Toss with the cooked penne and then the

Romano cheese.

Buca di Beppo Chicken Marsala

How to make Buca di Beppo Chicken Marsala Recipe - Chicken Marsala is an elegant and delicious Italian dish that is also really easy to make.

SERVES 4

Ingredients:
4 boneless skinless chicken breasts
1 cup flour
Salt and pepper, to taste
1 tablespoon oregano
2 tablespoons olive oil
1 tablespoon butter
2 cups Marsala wine
3 cups chicken stock
1¼ cups sliced fresh mushrooms
4 minced garlic cloves
1 (16-ounce) package cooked linguini or spaghetti

Method:
Place chicken breasts one at a time between 2 sheets of waxed paper. Pound until they are about ¼ ″ thick.

In a small bowl, combine flour, salt, pepper, and oregano.

Dredge chicken in flour until coated thoroughly.

Heat the olive oil and butter in a large skillet.

Fry chicken breasts until they are almost fully cooked, about 3 minutes each side. Remove from pan.

Deglaze the pan with the wine. Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.

Add chicken stock, mushrooms, and garlic. Cook the broth on medium-high for 10 minutes, or until the sauce has been reduced by half.

Add chicken breasts back into the pan and cook for another 10 minutes. The sauce should become thick. Serve over pasta.

Notes:
Buca di Beppo There are over eighty of these restaurants operating nationwide. The chain specializes in immigrant southern Italian food, which is served family style and meant to be shared among the dining party.