Romanos Macaroni Grill Nachos Napoli Recipes

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.

ROMANO'S MACARONI GRILL GEMBERETTI NOCI E DE PINO

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.

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.