Maggianos Little Italy Italian Trifle With Seasonal Fruit Recipes

MAGGIANO'S LITTLE ITALY ITALIAN SALAD RECIPE - (4.6/5)

Maggiano's Little Italy Italian Salad Recipe - (4.6/5) image

Provided by Taraespo

Number Of Ingredients 19

Ingredients

Dressing:
5 cups romaine, bite size
5 cups iceberg lettuce, bite size
1 sm red onion, thinly sliced
6 oz blue cheese, crumbled
1 red pepper, diced
1 can of artichoke hearts, drained and cut into quarters
5 green onions, chopped
corn oil, for frying
4 oz. prosciutto, thinly sliced and cut into 2" squares
1 T. Dijon mustard
2 tsp sugar
1/2 c. water
4 cloves of garlic grated
1/3 c. red wine vinegar
1 T. salt
1 c. olive oil
fresh ground black pepper, to taste
1 pinch dried oregano

Steps:

In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family) For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving. Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.

MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT

Maggiano's Little Italy Italian Trifle With Seasonal Fruit image

Make and share this Maggiano's Little Italy Italian Trifle With Seasonal Fruit recipe from Food.com.

Provided by Cook4_6

Categories Dessert

Time 12h25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup whole milk
1/4 cup superfine sugar
2 eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup pineapple, cubed
1 cup grapes
1 cup blueberries
1 cup strawberry
1 cup orange section (from 6 oranges)
2 cups heavy cream
3 3/4 ounces superfine sugar
1 loaf butter pound cake
6 mint sprigs

Steps:

Pastry Cream:
In a stainless steel pot, scald milk by heating until skin forms on top.
Meanwhile, whisk together yolks and sugar well.
Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
Assembly:
Mix all fruit together in a bowl.
In a sundae glass, place one cake cube on the bottom.
Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
Top with three ounces of cream mixture.
Reserve remainder of fruit as a garnish.

Nutrition Facts : Calories 491, Fat 32.2, SaturatedFat 19.4, Cholesterol 173.7, Sodium 68.6, Carbohydrate 48.3, Fiber 2.4, Sugar 40.8, Protein 5.6

MAGGIANO'S LITTLE ITALY CHICKEN ASIAGO SOUP (COPYCAT)

Maggiano's Little Italy Chicken Asiago Soup (Copycat) image

I am posting this recipe to try later. I am always looking for great soups to make during winter months and this sounds different; but yummy!

Provided by Cook4_6

Categories Chicken

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 cups diced onions (cut into 1/2-inch cubes)
1/2 cup chopped garlic
1 cup celery, slices (bias-cut about 1/4 inch thick)
2 cups carrots, slices (half-moon-cut 1/2 inch thick)
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons chopped fresh rosemary
1 gallon chicken broth
2 lbs cooked chicken breasts, pulled into bite-sized pieces
1/2 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1/2 lb small shell pasta, cooked
fresh spinach leaves, cut into small pieces (to taste)
additional asiago cheese (to garnish, to taste)

Steps:

In large pot over medium-high heat, heat oil.
Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
Saute until vegetables are tender. Add rosemary and cook briefly.
Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

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