The Secret Recipe Blog

Last month they closed down my local Macaroni Grill.  My girlfriend and I loved to dine there!  Once I learned this news I went right to the web and found that the nearest Macaroni Grill is over an hour away!  I’m not worried though, I’ll just recreate my favorite dishes at home at a fraction of the cost of eating out.  I hope you enjoy this copycat recipe for Macaroni Grill’s Penne Rustica

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

(53 votes, average: 3.47 out of 5)

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With all these great Olive Garden copycat recipes, I rarely ever go out to the restaurant.  I save so much money when I prepare dishes like this at home.  It also allows me to get creative and make some interesting twists in the original recipes flavor.

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grate

Heat oil in a large pan.  Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze the pan with wine; let reduce.  Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour more.
Toss the hot, drained pasta with the sauce.  Top with parmesan cheese.
Serve immediately.

(14 votes, average: 3.86 out of 5)

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When i lived in Florida I would eat at Shoney’s all the time.  Unfortunately, we don’t have any near us here in NY.  The broccoli casserole was always so good, and now I can just prepare this dish at home!  I made this last night with a roast beef dinner and it came out great.
6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray

Lightly beat the eggs in a bowl for about 20 seconds.  Add broccoli florets, cooked rice, salt and pepper.  Mix the ingredients together until evenly combined.  Dice the Velveeta into 1/4−inch pieces.  Place the cheese and half−and−half in a microwave safe container.  Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together.  Spray 9−inch pan with cooking spray. Pour casserole mixture into pan.  Place in a 350 degrees F preheated oven and bake for 30 minutes.  Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown.

(17 votes, average: 3.41 out of 5)

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