Table of Contents

Scaloppine di Pollo…………………………………………………………………………………………………………………….1

Roesmary Bread…………………………………………………………………………………………………………………………2

Insalata Florentine……………………………………………………………………………………………………………………..3

Penne Rustica…………………………………………………………………………………………………………………………….4

Shrimp Pignoli Pasta Recipe……………………………………………………………………………………………..………..5

Foccacia Recipe………………………………………………..………………………………………………………………………..6

Baked Creamy Seafood………………………………………………………………………………………………………………7

Bella Napoli………………………………………………………………………………………………………………………………..8

Chick l'Orange……………………………………………………………………………………………………………………………9

Chicken Cannelloni…………………………………………………………………………………………………………………..10

Fonduta Gamberi…………………………………………………………………………………………………………………….11

Pesto and Garlic Shrimp…………………………………………………………………………………………………………..12

Roasted Garlic Lemon Vinaigrette……………………………………………………………………………………………13

Sesame Shrimp………………………………………………………………………………………………………………………..14

Shrimp Portofino……………………………………………………………………………………………………………………..15

Pasta di Polla al Sugo Bianco……………………………………………………………………………………………………16

Macaroni Grill's Scaloppine di Pollo

IngredientsLemon Butter Sauce:4 ounces lemon juice2 ounces white wine4 ounces heavy cream1 pound (4 sticks) butter

Chicken & Pasta:6 to 8 (3-ounce) chicken breasts, pounded thinOil and butter for sauteing chicken1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging6 ounces pancetta, cooked12 ounces mushrooms, sliced12 ounces artichoke hearts, sliced1 tablespoon capers1 pound cappellini pasta, cookedChopped parsley, for garnish

InstructionsTo make the sauce:Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta:Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve:Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

Yield: 10 servings

1

Macaroni Grill Bread

1 Tbsp. Dry Yeast1 Tbsp. Sugar1 Cup warm water (105 - 115 degrees)2 1/2 Cup white flour1 tsp. salt2 Tbsp. fresh rosemary, chopped1 Tbsp. canola oil, peanut oil or olive oilnonstick cooking spray2 Tbsp. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

Mix in 2 cups of flour and the salt. Add one tablespoon ofthe fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. add 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 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F.

Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.

2

MACARONI GRILL INSALATA FLORENTINE (Spinach, Orzo and Chicken Salad)

3 ounces julienne-shredded fresh spinach3 ounces grilled chicken, sliced and chilled1 ounce ripe Roma tomatoes, diced1/2 ounce pine nuts, lightly toasted1/2 ounce sun-dried tomatoes, julienne cut1/2 ounce capers1/2 ounce sliced black olives1/2 ounce julienne-cut radicchio5 ounces orzo pasta, cooked and chilled3 ounces roasted, garlic lemon vinaigrette1/4 ounce shaved Grana Padana ParmesanFresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper. Note: Radicchio is a red-leafed Italian chicory.

3

Macaroni Grill Penne Rustica

Gratinata Sauce

2 Tbsp Butter2 Tbsp chopped garlic1 Tbsp Dijon mustard1 tsp salt1 tsp chopped rosemary1 cup Marsala wine1/4 tsp cayenne pepper8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown. AddMarsala wine and reduce by one-third. Add remaining ingredients andreduceby half of original volume. Set aside

Penne Rustica

1 oz pancetta or bacon18 each shrimp peeled and deveined12 oz grilled chicken breast, sliced4 1/2 cups of granita sauce48 oz Penne Pasta, precooked3 Tbsp pimentos6 oz butter1 Tbsp chopped shallots1 pinch of salt and pepper1 cups Parmesan cheese1/2 tsp paprika6 sprigs of fresh rosemary.

Saute pancetta until begins to brown. Add butter, shallots, andshrimp. Cook until shrimp are evenly pick but still translucent.Add chicken, salt, pepper, and mix thoroughly. Add granita sauceand 1/2 cup of Parmesan cheese and simmer until sauce thickens.In a large bowl, combine shrimp and chicken mixture with precookedpasta. Place this mixture into single serving dishes or one largecasserole dish. Top with remaining cheese and pimentos andsprinkle with paprika. Bake at 475 for 10-15 minutes. Remove andgarnish with fresh rosemary sprig. Serves six.

4

Macaroni Grill Shrimp Pignoli Pasta RecipeServes/Makes: 4

* 24 Jumbo Shrimp, peeled and deveined* 3 cups sliced mushrooms, washed and sliced -- 1/4 inch thick* 1 1/2 tablespoon roasted pine nuts* 6 handfuls fresh spinach leaves* 6 cups cooked vermicelli pasta* 4 tablespoons Butter* 2 tablespoons fresh Garlic, minced

***Lemon Butter Sauce: ***

* 1 tablespoon shallots, minced* 1 tablespoon fresh garlic minced* 1/2 cup dry white wine* 1 cup Heavy Cream* 1/2 cup Lemon juice, freshly squeezed* 1/8 teaspoon White pepper* 1 pound lightly salted butter, cut into -- tablespoons

Directions:

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. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than ?, whisking occasionally. Add cream and reduce by ?. Add lemon juice and reduce by ?. 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 saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute 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.

This recipe for Macaroni Grill Shrimp Pignoli Pasta serves/makes 4.

5

Romano's Macaroni Grill Foccacia RecipeServes/Makes: 6

* 9 tablespoons Olive oil (divided use)* 3 cups unsifted all-purpose flour* 3/4 cup unsifted semolina flour* 1/2 teaspoon salt (divided)* 1 1/2 tablespoon quick-rising dry yeast* 1 1/2 cup hot (between 120 and 130 degrees) milk* 1 tablespoon fresh rosemary leaves

Directions:

Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour.

Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.

This recipe for Romano's Macaroni Grill Foccacia serves/makes 6.

6

Macaroni Grill Baked Creamy Seafood

4 tablespoons butter1 cup baby scallops, rinsed and drained ( about 8 ounce)3 tablespoons flour2 cups half-and-half1 1/2 cups Asiago cheese2 cups medium, peeled, shelled and deveined cooked shrimp1 (6 ounce) can chopped clams, well drained1 to 2 tablespoons grated Parmesan cheeseOil for deep frying1/2 of a 12 ounce package wonton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wontons as chips for dipping into baked sea-food appetizer.

NOTE: If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.

7

Macaroni Grill Bella Napoli

1/2 pound pasta sheets, may substitute won tonsOil, for deep-frying

Asiago Cream Sauce2 cups heavy whipping cream1/16 teaspoon chicken soup base1/2 cup plus 2 tablespoon Asiago cheese1/2 tablespoon cornstarch1 ounce water2 to 3 cups mozzarella cheeseKalamata olive, slicedBanana peppers, slicedChopped tomato1/2 to 1 cup Asiago cheese, grated1 piece cooked Italian sausage1 piece cooked, sweet Italian sausage

Make cream sauce first by heating the cream until very hot and just bubbly, but not to a boil. Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)

Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.

Assembly: Preheat oven to 400 degrees F and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake until cheese just starts to brown.

Yield: 4 servings

8

Macaroni Grill Chick l'Orange

8 to 10 ounces sliced thin boneless, skinless chicken breast1/4 ounce diced Andouille or smoked sausage1/4 ounce diced carrots1/4 ounce diced red bell pepper1/4 ounce diced celery1/4 ounce diced onion1 clove crushed garlic1/2 ounce olive oil2 ounces soy sauce1 splash white wine1 cup orange juice

Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and andouille; saute for 2 minutes. Add celery and onion; saute for 2 minutes. Look for clear onions, and slight burning on edges of vegetables. Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli.

Servings: 4

9

Macaroni Grill Chicken Cannelloni

Cannelloni Filling8 ounces chicken breast (about 2), cooked thoroughly1 ounce fresh spinach, chopped1 ounce sun-dried tomatoes, sliced16 ounces ricotta cheese3 ounces mozzarella cheese, shredded1/2 teaspoon table-ground black pepper1 teaspoon salt12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce16 ounces Asiago cream sauce, or your favorite Alfredo sauce16 ounces Macaroni Grill tomato sauce, or your favoritetomato-based pasta sauce3 ounces Parmesan cheese, grated

Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Serves 6.

10

Macaroni Grill Fonduta Gamberi

2 cups half-and-half1 tablespoon clam juice2 tablespoons dry white wine3 tablespoons butter1 shallot, finely chopped2 tablespoons flour4 cups rough chopped spinach1 cup canned artichoke hearts, chopped8 large shrimp, peeled, cleaned and chopped1/8 teaspoon cayenne pepper (more to taste)1/8 teaspoon freshly ground black pepper1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired.

Pour dip into bowl and serve hot.

11

Macaroni Grill Pesto and Garlic Shrimp

2 ounces garlic butter6 shrimp2 ounces diced red bell peppers1 ounce pine nuts1 ounce white wine3 ounces pesto2 ounces heavy cream2 ounces Parmesan cheese6 ounces angel hair pasta

Saute shrimp, bell peppers, pine nuts, and white wine until cooked, approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan cheese and cook for 1 minute. Place the cooked pasta in the center of the plate. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Garnish pasta with parsley.

Servings: 1

12

Macaroni Grill Roasted Garlic Lemon Vinaigrette

1/4 cup red wine vinegar3 tablespoons honey1/2 teaspoon salt1/2 ounce roasted garlic3/4 cup virgin olive oil1/2 lemon, juiced (no seeds)

Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.

13

Macaroni Grill Sesame Shrimp

1/2 ounce oil1/4 cup diced carrots1/4 cup diced onions1/4 cup diced celery1/2 cup diced mushrooms6 large shrimp (16 to 20 count)1 teaspoon toasted sesame seeds1 ounce soy sauce1 ounce white wine

Saute carrots, onions, celery and mushrooms in the oil on medium heat until soft. Add the shrimp and cook for 2 to 3 minutes. Then add sesame seeds, soy sauce and white wine. Stir and serve.

Servings: 1

14

Macaroni Grill Shrimp Portofino

Serves/Makes: 4

16 medium mushrooms2 teaspoons chopped garlic1/2 cup butter, melted16 large shrimp, cleaned1/2 teaspoon pepper3 cloves fresh garlic, crushed, peeled, minced1/4 cup fresh lemon juice1 jar marinated artichoke hearts4 slices lemon2 tablespoons parsley

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.

Serve over pasta or rice. Garnish with lemon slices and parsley.

15

Macaroni Grill's Pasta di Polla al Sugo Bianco

***Asiago Sauce***4 Cups heavy cream -- (whipping cream)1/8 Teaspoon chicken base1 1/4 Cups asiago cheese1 Tablespoon cornstarch2 Ounces water***For the Pasta***1/2 Stick butter1/2 Cup red onions -- diced1/2 Cup pancetta -- chopped1 Tablespoon garlic -- chopped3/4 Cup green onion -- tops only3/4 Pound chicken -- grilled and sliced2 Pounds farfalle -- cooked8 Ounces heavy cream -- (whipping cream)1 Tablespoon chopped parsley

To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).Add chicken base and cheese. Stir constantly with a wire whip and bringtemperature back to just bubbly. Dissolve cornstarch in the cold water andadd to sauce. Bring to a slow simmer to cook out starch. Transfer sauce toa container, cover and refrigerate until needed.

To Make the Pasta Dish: Saute red onion in butter for a few seconds thenadd pancetta and garlic. Add chicken, green onions and pasta. Deglaze thepan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish withparsley and serve. Makes four servings.

16