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Posted By:   bk_b
Posted On:   Thursday, May 31, 2012 03:49 AM

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I don't know if anyone has had a chance to go to Carrabba's Italian Grill, but the one we went to a few days ago was great. The food was delicious, more than enough per serving and the waiters were very friendly. I had the lentil soup (which for me was too spicy since I don't like heat but sister thought it was very mild) grilled bread with a dipping mix & olive oil (yummy yummy) and Rigatoni Martino (I would eat it every night). Well anyway Carrabba's does not give out their recipes but I found some copycat and some recipes were also posted by former chefs that worked at Carrabba's and I thought I would share them with everyone. Hope you find something you like.
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Carrabba's Italian Grill Rigatoni Martino


7 ounces tomato cream sauce
1/3 cup mushrooms, saut��ed
10 to 12 pieces sun-dried tomatoes, sliced
1 (8 ounce) grilled chicken breast, cut into 6 equal strips
2 1/2 cups cooked rigatoni pasta
1/2 cup grated Romano cheese

To serve:

1/4 cup grated ricotta salata (shredded to order)
Green onions, sliced, to taste

Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.

Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.

Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

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Carrabba's Italian Grill Bread Dip Mix

1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Grind together

To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

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CARRABBA'S MUSSELS IN WHITE WINE SAUCE
Servings: 2


4 cups mussels
2 tbsp. extra-virgin olive oil
2 tbsp. chopped yellow onion
2 tbsp. chopped garlic
2 tbsp. pernod (licorice- flavored liqueur from france)
1 to 2 tbsp. chopped fresh basil
juice of 1/2 lemon
3/4 cup lemon butter sauce (recipe follows)

Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water.

Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.

Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute.

Remove top and add pernod, basil, lemon juice and lemon butter sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.

LEMON BUTTER SAUCE:
2 Tbsp. clarified butter (you'll need about 1/2 stick butter; directions follow)
2 Tbsp. finely chopped yellow onion
2 Tbsp. finely chopped garlic
6 Tbsp. fresh lemon juice
2 Tbsp. dry white wine
Kosher salt
White pepper
2 Tbsp. cold butter

To clarify butter:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)

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Carrabba's Italian Grill Chicken Bryan
Serves: 6

Chicken:
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saut�� until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

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Carrabba's Chicken Marsala
Servings: 1


1 chicken breast, grilled
1 cup dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 cup mushrooms, saut��ed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot saut��ed mushrooms. Pour sauce over grilled chicken before serving.

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Carrabba's Fettuccine Milano

1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine

Saut�� sliced mushrooms in a little olive oil. Add pinches of salt and black pepper. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.

Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper and salt. Cook until done.

While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.

Add shrimp, fettuccine, mushrooms, and remaining ingredients into saut�� pan with Alfredo. Add cheese and cook for 30 to 45 seconds to meld flavors.

Ladle 4 ounces of Alfredo sauce into saut�� pan. Heat until it starts to boil around the edges. Remove from heat.

To clarify butter:

Melt butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)


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Carrabba's Italian Grill Herb Mix (Italian Butter)


1/8 teaspoon fresh basil
1/8 teaspoon fresh parsley
1/8 teaspoon fresh oregano
1/8 teaspoon fresh rosemary
1 clove garlic, crushed
Dash red pepper
Dash black pepper
Pinch kosher salt

Per teaspoon served, add 2 tablespoons extra virgin olive oil.

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Carrabba's Lemon Butter Sauce

2 tablespoons clarified butter (you'll need about
1/2 stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Kosher salt
White pepper
2 tablespoons cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion and garlic, and saut�� until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

Warren's notes - I love the mussels at Carrabba's, but I think these have too much lemon in them. Experiment until you either have them like Carrabba's or as you like them.

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Carrabba's Italian Grill Linguine Pescatori

5 ounces marinara sauce
3 shrimp, 16/20 count
3 large scallops
8 to 10 mussels
12 ounces cooked linguine

Saut�� the first 4 ingredients together. When done put over the cooked linguine.

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Carrabba's Italian Grill Meatballs


1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and saut��ed
1/3 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saut�� pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)

(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.)

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Carrabba's Italian Grill Pappardelle Campagnolo
Yields 4 entrees or 6 appetizers.


1/4 cup extra virgin olive oil
1/2 pound Italian sausage
1/2 cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1 medium red bell pepper, 1/4-inch julienne
1/4 cup dry white wine
4 cups canned whole peeled tomatoes (with their juice, finely chopped)
Pinch of salt and freshly ground black pepper
Pinch of crushed red pepper
2 tablespoons freshly torn basil leaves
1/4 cup freshly grated, pecorino romano cheese
4 ounces goat cheese, crumbled
1 pound papardelle pasta

Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link). Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more.

Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.

Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.

When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese.

Serve at once.

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Carrabba's Penne Franco
Servings: 1


1 to 2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
1 teaspoon sun-dried tomatoes, chopped
1/4 cup mushrooms, saut��ed
6 artichoke heart quarters
6 kalamata olives, pitted
1 chicken breast, grilled and sliced
Penne pasta (3 to 4 ounces dry weight), cooked according
to package instructions, drained and kept warm
Salt and pepper, to taste
Parmesan cheese, grated

Saut�� garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saut�� to heat through. Season with salt and pepper. Serve with freshly grated cheese.

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Carrabba's Italian Grill Polo Hilario
Servings: 2


2 (5 ounce) chicken breasts, boneless, skinless and butterflied
2 slices red bell pepper, roasted
2 slices zucchini, grilled
2 1/2 ounces soft goat cheese (i.e. caprino or chevre)
2 Roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup Marsala wine
1/2 cup chicken broth
Black pepper, to taste
White pepper, to taste
Kosher salt, to taste

Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.

In 2 tablespoons butter, saut�� mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.

A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.


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Carrabba's Italian Grill Pollo Rosa Maria
Servings: 4

Chicken:
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese

Lemon Butter:
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt

Topping:
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced

Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.

Lemon Butter and Topping: In a large saut�� pan over medium heat, combine clarified butter, garlic, and onion and saut�� until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and saut�� 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.

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Carrabba's Rigatoni Campagnolo


1/2 pound Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, julienned
2 cloves garlic, minced
1/4 cup dry white wine
4 cups canned whole peeled tomatoes, minced, undrained
1 pinch crushed red pepper salt and pepper, to taste
1 pound Rigatoni pasta, cooked al dente
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoons torn fresh basil leaves
4 ounces Caprino cheese or other goat cheese, crumbled

Remove sausage from the casing and break into chunks. Cook sausage in olive oil over medium heat until browned slightly. Add onion and peppers; saut�� until softened. Add garlic and cook for 1 minute. Add wine and allow to simmer for 3 minutes. Add tomatoes and red pepper; season with salt and pepper. Bring to a boil over high heat, stirring constantly. Reduce heat to medium-low and simmer until thickened. Stir in pasta, Romano and basil and simmer for 3 minutes. Portion onto plates and top with the crumbled goat cheese.

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Carrabba's Italian Grill Sausage and Peppers


4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

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Carrabba's Italian Grill Sogno di Cioccolata (Chocolate Dream)


2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie
Mix (each using 2 eggs and milk instead of water)
1/2 cup Kahlua (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up
two (4.2-ounce package Chocolate Mousse Mix)
4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)
2 ounces semisweet chocolate shavings

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.

IMPORTANT - DO NOT OVERCOOK. Remove from oven and allow to cool completely.

Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahlua, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlua, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

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Carrabba's Italian Grill Spiedino di Mare


4 scallops, size U-10 to U-20
4 shrimp, size U-16 to U-20
Pinch of Kosher salt
Pinch of white pepper
Splash of olive oil
Seasoned Italian bread crumbs
2 ounces lemon butter
Pinch of parsley, chopped

Lightly season scallops and shrimp with salt and pepper. Lightly coat with olive oil, then dip in seasoned bread crumbs. Skewer and grill on both sides. Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.

NOTE: I found that it tasted more like the Carrabba's dish when I just poured the lemon butter over the scallops and shrimp and served it like that instead of having it on the side.

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Carrabba's Italian Grill Stuffed Mushrooms Parmigiana


12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth

Heat oven to 325 degrees F.

Wash mushrooms and remove stems. Finely chop stems and reserve.

In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.

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Carrabba's Italian Grill Tagliarini Picchi Pacchiu
Servings: 1

4 ounces angel hair pasta
2 ounces extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper

Cook pasta according to package directions.

Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.

Add remaining ingredients and stir over medium heat another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp. Also makes a vegetarian entree.

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Carrabba's Italian Grill Veal Marsala
Servings: 1


1/2 ounces clarified butter
3 pieces, 2 ounce each, veal scaloppine, pounded thin
Salt, to taste
Freshly ground black pepper, to taste
Flour, to dust
1 ounce chicken stock
3 ounces Spoodle Mushroom Marsala Sauce
1 teaspoon finely chopped parsley

Heat clarified butter in a 10-inch skillet over medium heat. Sprinkle veal with salt and pepper on both sides and lightly dust with flour.

When butter is hot, add the veal slices and brown on both sides approximately 45 seconds. Pour off the fat from the pan and add the chicken stock, scraping up any residue from the bottom of the pan.

Return the pan to the stove and lower the heat. Add the mushroom marsala sauce and parsley. Cook just long enough to make a nice creamy sauce, turning and coating the veal slices.

Shingle slices of veal on the hot 10-inch round and spoon sauce over veal. Serve with choice of side.

Points to remember:

~Light dust of flour.

~Clarified butter must be hot in order for veal to brown properly.

~Veal must be floured just before going into the pan. If it is floured too soon, the moisture in the veal will be drawn out by the flour.

~The veal must be started and finished in the same pan. If you put the browned veal in a clean pan, you've lost all the flavor. The de-glazing process is very important.


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Carrabba's Italian Grill Vegetables in Padella
Servings: 1


1 to 2 ounces extra-virgin olive oil
2 large mushrooms, sliced
2 cloves garlic, chopped
1 ounce broccoli florets
1 ounce cauliflower florets
3 to 4 baby carrots
4 strips red bell pepper
1 ounce yellow squash, sliced
1 ounce zucchini, sliced
Kosher salt and freshly ground black pepper to taste

Heat a cast-iron skillet until very hot. Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil. Stir in chopped garlic and add remaining vegetables. Season with salt and pepper and allow vegetables to obtain a crusty finish before turning. Serve hot.

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Carrabba's Inspired Chicken Soup (Mama Mandola's Chicken Soup)

1 tablespoon olive oil
1 onion diced
2 to 3 cloves garlic
2 32-ounce cartons chicken broth (like Pacific brand)
4 carrots peeled and diced
5 celery stalks diced
1 or 2 Yukon gold potatoes peeled and diced
1 16-ounce can diced tomatoes
2 four-ounce cans of green chilies
�� cup chopped parsley
1 rotisserie chicken
Salt and pepper to taste.
Sprinkle of Parmesan or Romano cheese for garnish

Directions:

Heat oil over medium heat in a large stock pot. Add diced onions and saut�� until onions are clear. Add garlic and continue to saut�� for another minute.

Pour in one carton of chicken broth, carrots, celery, and potatoes. On high heat, bring soup to a boil. Reduce heat to medium and continue cooking until vegetables are very tender (about 45 minutes).

Remove soup from heat and, using a potato masher or a hand mixer, slightly mash the vegetables in the broth. The soup should stay chunky.

Puree the can of diced tomatoes in a blender or food processor. Add to soup. Add green chiles, parsley and the remaining broth. Bring to a boil, reduce heat to medium.
Remove meat from the bones of the rotisserie chicken. Discard bones and skin. Shred chicken meat with two forks. Add to the soup.

Allow the soup to cook for an additional ten or fifteen minutes. Add salt and pepper.
Serve with a sprinkle of Parmesan cheese.

Variations

For a vegetarian soup, omit chicken broth and rotisserie chicken. Use vegetable broth or mushroom broth in place of the chicken broth. Use one or two cans kidney beans in place of the chicken.

If desired, add cooked pasta just before serving. Do not add pasta to the entire soup. The pasta will absorb too much of the liquid and become overcooked and mushy.
Brown rice is a nice addition to this soup. Add rice before serving, but not to the entire batch of soup. (See variation 2, above.)

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Mahi Wulf (Similar to Carrabba's)


1/2 stick (1/4 cup) butter
2 tbsp finely-chopped yellow onion
2 tbsp finely-chopped garlic
6 tbsp fresh lemon juice
2 tbsp dry white wine
kosher salt to taste
freshly-ground white pepper
2 tbsp cold butter

FOR THE FISH:
mahi mahi filets
flour
salt & pepper
olive oil
sun dried tomatoes
Artichoke hearts

TO CLARIFY BUTTER:
Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.)

TO MAKE SAUCE:
Heat clarified butter, add onion and garlic and saute until transparent.

Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.

Add artichoke hearts & sundried tomatoes to sauce at end & warm.

Remove from heat and swirl in the 2 tablespoons cold butter until sauce is smooth and emulsified.

TO PREPARE THE FISH:
Dredge Mahi filets in flour seasoned with salt & pepper. Saute in olive oil until just cooked.

Serve fish with sauce.

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CARRABBA'S GRILLED T-BONE STEAK WITH HERBED GARLIC SAUCE
Servings: 6


FOR THE HERBED GARLIC SAUCE:
1/2 cup fresh basil leaves
1/4 cup peeled garlic cloves
1/3 cup fresh mint leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. white wine vinegar

FOR THE STEAKS:
3 t-bone or rib eye steaks about one-inch thick
olive oil
Kosher salt and freshly ground black pepper

FOR THE HERBED GARLIC SAUCE:
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste. Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar. Refrigerate. Before using, bring to room temperature and shake well. The sauce will hold in the refrigerator for two weeks.

FOR THE STEAKS:
Heat a gas grill or broiler.

Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill. Cook for about four to six minutes per side for medium-rare. Let the steaks rest for five minutes before serving.

Serve with the Herbed Garlic Sauce on the side.

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CARRABBA'S PASTA WEESIE

8 jumbo shrimp
1/4 cup sauteed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
heavy hand of fettucine

Directions:

Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter.

In a separate pan, warm alfredo to simmer. Add cooked fettucine and romano cheese. Plate pasta and top with shrimp mixture.

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ITALIAN SAUSAGE AND LENTIL SOUP

1 lb Italian sausage
6 cups chicken broth
2 (14 1/2 ounce) can diced tomatoes, undrained
2 cups dry lentils, rinsed
1 large onion, chopped
2 large carrots, chopped
1 small zucchini, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 teaspoon salt
Black pepper, red pepper flakes, basil, oregano, parsley, thyme to taste

Brown sausage; drain off fat.

In a large pot combine all ingredients; bring to a boil. Reduce heat, cover. Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency.

Sprinkle with parmesan cheese, serve.

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CAVATAPPI AMATRICIANA (like Carrabba��"s)
Servings: 4-6


Cavatappi (I use 1/2 to 3/4 of a box)*
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese

Cook cavatappi according to package directions; drain.

Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.

Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes).

Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.

*cavatappi is a short tube pasta with a corkscrew/s-shape

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PASTA CARRABBA

6 oz alfredo sauce
3 oz saut��ed mushrooms
2 oz peas
8 oz grilled chicken (sliced in six pieces)
5 oz wt fettuccine pasta
4 oz grated romano cheese

Place alfedo sauce, mushrooms and peas in skillet over medium flame. Cook fettuccine in clean, boiling, and salted water until al dente. Add chicken to sauce. Drain pasta and add to sauce. Toss pasta and sauce. Sprinkle cheese over pasta and return to flame. Serve.

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