Panera Bread's Mac & Cheese

Ingredients:

1 16 oz. package of rigati pasta (or other small pasta shells)
1/4 Cup butter
1/2 Cup all-purpose flour
2 1/2 Cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 Cup (8 oz.) shredded extra-sharp white Vermont cheddar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. hot sauce

Procedures:

Cook pasta according to directions on box or bag.

Melt the butter over low heat, and stir in flour. Cook for one minute. Gradually stir in milk or cream, whichever you choose to use. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. Stir in cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve warm.

Serves: 4 person

Source: Recipe4Living

Pumpkin-Pecan Ravioli

Ingredients:
1/2 cup Pecans; finely chopped
1 Tbs Toasted chopped pecans; for garnish
2 Tbs Diced shallots
3 Tbs Butter
1 cup Homemade or canned cooked pumpkin
2 Sheets Homemade or prepared pasta
(about 9- by 13-inches each)
2 Eggs; beaten, for egg wash
1 Tbs Chopped parsley; for garnish
2 Tbs Parmesan cheese; for serving

Procedures:
In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool.

In a small bowl, combine pecan mixture with pumpkin.

On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness.

In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

Serves: 2 person

Source: 55 Quick & Easy Pumpkin Recipes cookbook

Angelini Osteria's Tagliolini al Limone

Ingredients:
1/2 pound tagliolini pasta
2 tablespoons butter
8 large basil leaves, julienned
2 tablespoons plus 2 teaspoons lemon juice
1 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Fresh ground black pepper
Lemon wedges, garnish

Procedures:
Cook the pasta: In a large bowl of salted boiling water, add the pasta. Cook until al dente according to the package instructions. Drain the pasta.

While the pasta is cooking, start to make the sauce: In a medium sauté pan, melt the butter over medium heat. Add the basil and cook, stirring frequently, until aromatic, about 3 minutes. Stir in the lemon juice and continue to cook until the lemon juice is
reduced by half. Reduce the heat to low and add the cream. Slowly cook the cream until it thickens to a sauce consistency, stirring occasionally, about 5 minutes. Remove from heat.

Divide the pasta between 4 to 6 serving bowls and ladle the sauce evenly over the servings. Divide the cheese between the portions, sprinkling it evenly over the sauce, and top each serving with a few grinds of pepper. Serve each portion with a lemon wedge on the
side.

Serve: 4 persons

Source: LA Times

Wolfe's Market's Shell Pasta Salad with Lemon Zest

Ingredients:
1 pound shell pasta
Zest of 2 lemons
1 1/2 cups petite peas
3 zucchini, cut into matchsticks
1 pint cherry tomatoes
1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped
8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 to 4 tablespoons best-quality olive oil

Procedures:
Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.

In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.

Makes: 5 quarts

Source: LA Times

Gayle's Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

Ingredients:
3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Procedures:
Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and Parmesan cheeses together gently. Spread evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves: 12 person

Source: LA Times

Balsamic & Tomato Bruschetta

Ingredients:
1 pint cherry tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

Procedures:
Combine the chopped tomatoes, basil, olive oil, vinegar, minced garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. Slice in half lengthwise and place on baking sheet. Toast in a 400 degrees F oven for about 10 minutes; turn once. Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese. Serve immediately.

Servings: 8 people

Source: Low Fat Recipe Secrets book

Olive Garden's Herbed Risotto

Ingredients:
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Procedures:

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm.

Serves 4 person,

Source: Olive Garden

Sneaky Spaghetti Sauce

Ingredients:
1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Procedures:
Sauté garlic and onion in a saucepan until tender.

Add tomato sauce and spices. Allow to simmer.

In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves 4

Source - Healthy Eating For Kids

Olive Garden Cheese Ravioli with Fresh Vegetables

Ingredients:
1 lb mini round cheese ravioli,  cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Procedures:
Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves: 4 person

Source: Olive Garden

Sfoglia's Chicken al Mattone

Ingredients:
1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
4 tablespoons fresh lemon juice, divided
3 tablespoons grapeseed oil or olive oil, divided
1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 teaspoon dried crushed red pepper
Chopped fresh Italian parsley

Procedures:
Brick wrapped in aluminum foil or heavy cast-iron skillet

Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small
bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken,
skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.

Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves: 4 person

Source: Bon Appetit

California Pizza Kitchen's Chicken Tequila Fettuccine

Ingredients:
1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro, divided
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced jalapeño pepper, seeds and veins removed if desired
3 tablespoons unsalted butter, divided
1/2 cup chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice (from about 2 limes)
3 tablespoons soy sauce
1 1/4 pounds chicken breast, cut into 3/4-inch pieces
1/4 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 1/2 cups heavy cream

Procedures:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. Drain, very lightly oil (to keep the pasta from sticking) and set aside.

In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeño with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. Stir in the broth, tequila and lime juice. Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. Remove from heat and set aside.

In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. Add the onion and red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

Serve the dish family-style or plate on individual serving dishes. Serve immediately.

Serves: 4-6 person

Source: L.A. Times

Olive Garden Panna Cotta

Ingredients:
1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta:

Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
Heat bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
Dissolve gelatin in the cream. Mix well.
Portion into small glass containers and cover with plastic wrap.
Chill in refrigerator until cold, preferably overnight.

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Sauce:

Blend raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
Cover and refrigerate overnight.

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To Serve:

Loosen panna cotta from sides of small containers.
Invert onto small serving plate.
Drizzle with chilled raspberry sauce.
Serve immediately.

Serves: 4 person

Source: Olive Garden

Carrabba's Italian Grill Tag Pic Pac

Ingredients:
1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 ounces) whole tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1 pound fresh tagliarini or fettuccine

Procedures:

To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.

Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.

Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well.

Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

Serves: 4 person

Source: Carrabba's Italian Grill

Cayenne Café's Citrus Tiramisu

Lemon custard:

2 tablespoons flour
3/4 cup sugar
Zest of 1 lemon
3 eggs
Juice of 3 lemons
1 1/2 cups milk
1 tablespoon dark rum
1 teaspoon vanilla extract

In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. Whisk in the lemon juice, then the milk. Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon). Remove from heat and strain into a bowl set over a bowl of ice water. Stir until cool, then stir in the rum and vanilla. This makes a generous 2 cups of custard. Cover and refrigerate until needed.

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Ladyfinger syrup:

3 cups water
2 tablespoons sugar
2 teaspoons rum

In a large saucepan, combine the water and sugar over high heat. Bring to a boil, then simmer over low heat for 5 minutes. Remove from heat and stir in the rum. Cool completely.

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Whipped cream with mascarpone:

1 pint whipping cream
4 ounces mascarpone
2 tablespoons sugar
1/2 teaspoon vanilla extract

In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. This makes 4 cups whipped cream. Cover and refrigerate until needed.

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Tiramisu assembly:

1 1/2 packages ladyfingers (about 3 dozen)
Ladyfinger syrup
Lemon custard
Whipped cream with mascarpone
Chocolate sauce, if desired, for garnish

Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.

Repeat with a second layer of ladyfingers, then top with the remaining custard.

Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.

Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.

Serves: 8-12 person

Source: L.A. Times

Cheese Lovers Pizza Squares

Ingredients:
1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley

Procedures:
Preheat oven to 400 F.

Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.

Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.

Makes: 1 Pizza Pie

Source: 212 Hot & Delicious Pizza Recipes

Old Spaghetti Factory Garlic Mizithra

Ingredients:
1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese

Procedures:
Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.

When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.

Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

Serves: 2

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Browned Butter recipe:

1/2 cup butter (one stick - 1/4 lb)

Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

Source: Old Spaghetti Factory

Palazzio's Macaroni and Cheese

Ingredients:
2 pounds penne pasta
2 cups heavy cream
4 cups shredded Parmesan cheese, divided
4 cups shredded smoked mozzarella cheese, divided
1 cup crumbled Gorgonzola cheese
3 ounces prosciutto, diced
5 eggs, lightly beaten

Procedures:
Heat the oven to 350 degrees and bring a large pot of water to boil.

Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.

While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.

After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.

Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.

Serves: 8-12 person

Source: LA Times

Macaroni Grill Chicken Cannelloni

Ingredients:
12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce

3 oz Parmesan for topping

Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese

Procedures:
1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ˝-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt; stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.

Serves: 6 person

Source: America's Restaurant Recipes

Panera Turkey Artichoke Panini

Ingredients:
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

Procedures:
Preheat panini grill to medium temperature.

In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.

Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.

Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

Serves: 2 person

Source: Recipe4Living

Olive Garden Toasted Ravioli

Ingredients:
1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying

Procedures:
Mix water with eggs and beat well, set aside.

Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.

Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with this marinara sauce recipe for dipping.

Serves: 4-6 person

Source: Recipe4Living