Macaroni Grill Gemberetti Noci E De Pino

24 Jumbo Shrimp -- peeled and deveined
3 Cups sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce:
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 Cup dry white wine
1 Cup Heavy Cream
1/2 Cup Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
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. Saut 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 saut until garlic is translucent. Stir
in mushrooms, shrimp, and pine nuts. Saut 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.

Red Lobster`s Hawaiian Skewers

Red Lobster`s Hawaiian Skewers
1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
*** Sauce:***
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

McDonald's Shakes

2 cups ice cream (your choice of flavor)
1 1/2 cups low-fat milk
3 Tablspoons sugar
1/4 teaspoon pectin
Combine all ingredients in blender. Makes 2 servings.

Chi-Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short
pulses, coarsely chop the corn on low speed. You want to leave several
whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together by hand.
Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.

Applebee's Club House Grill Sandwich

2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2-3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.

Jalapeno Poppers

6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.

Sbarro Spinach and Cheese Rolls Florentina

2 - 10 oz. packages frozen chopped spinach -
Thawed in refrigerator overnight
1 lb. ricotta cheese
3/4 lb. shredded mozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter or margarine, lightly melted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)
Cook lasagna noodles according to package directions. Drain
carefully so as not to break noodles. Rinse and lay out flat
on a cookie sheet. Set aside.
Squeeze the excess moisture out of spinach. Place in a bowl
and add ricotta, mozzarella, Romano, pepper, and melted butter.
Mix just long enough to combine ingredients; the ricotta should
not be green.
Evenly divide the spinach mixture among noodles. Spread
mixture evenly over noodles leaving a one inch space on top and
bottom. Starting from one end, roll each noodle up over
filling. Place them seam side down in a lightly oiled casserole
dish allowing only one layer of rolls. Pour warmed sauce over
all, cover, and bake at 350F for 20 - 30 minutes or until
heated throughout.
NOTE: The spinach mixture is the same as used in spinach and
cheese calzones.