Buca Di Beppos Macaroni Rosa Food

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BUCA DI BEPPO'S MACARONI ROSA RECIPE



Buca Di Beppo's Macaroni Rosa Recipe image

Provided by á-174942

Number Of Ingredients 10

1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese

Steps:

  • Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platter. This recipe yields ?? servings.

BUCA DI BEPPO MACARONI ROSA (COPYCAT)



Buca Di Beppo Macaroni Rosa (Copycat) image

Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

8 ounces macaroni, cooked
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken breast strips
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli, buds
1 ounce basil, for brushetta mix
1/4 tablespoon salt, for brushetta mix
2 ounces olive oil, for brushetta mix
1/4 tablespoon fresh ground black pepper, for brushetta mix
2 ounces garlic, peeled chopped for brushetta mix
4 ounces red onions, for brushetta mix
1 lb roma tomato, for brushetta mix
2/3 cup grated romano cheese

Steps:

  • Add all the ingredients together listed for brushetta. Set aside.
  • Heat olive oil in a large sauté pan.
  • Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
  • Add marinara and cream and reduce by a third.
  • Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
  • Drop macaroni and broccoli buds in boiling water for three seconds.
  • Drain and toss in sauce along with Romano cheese and serve on a large platter.

Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9

BUCA DI BEPPO TIRAMISU



Buca Di Beppo Tiramisu image

Make and share this Buca Di Beppo Tiramisu recipe from Food.com.

Provided by lawbritt

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

9 ounces mascarpone cheese
1/4 cup espresso
1/4 cup rum
24 ladyfingers
1/2 ounce cocoa powder
1/8 cup biscotti, crumbled
5 egg yolks
1 whole egg
1/4 cup sugar
1/2 cup marsala wine

Steps:

  • Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
  • ESPRESSO RUM MIXTURE: Mix espresso and rum together.
  • ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.

Nutrition Facts : Calories 267.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 264.9, Sodium 67.1, Carbohydrate 29.4, Fiber 0.9, Sugar 15.3, Protein 6.2

BUCA DI BEPPO MARINARA SAUCE



Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Polly W

Categories     Low Protein

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/4 cup extra virgin olive oil
1 red onion, chopped
6 garlic cloves, chopped
2 (28 ounce) cans crushed tomatoes
salt and pepper
3 tablespoons fresh basil, chopped

Steps:

  • In 3 quart sauce pan, heat olive oil over medium heat.
  • Add onion and garlic and cook until golden brown.
  • Add tomatoes and salt.
  • Bring to boil, then cook over low heat for 30 minutes stirring often.
  • Turn off heat and add basil.

Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3

BUCA DI BEPPO CORNISH GAME HENS WITH SPINACH SAUCE (OR CHICKEN B



Buca Di Beppo Cornish Game Hens With Spinach Sauce (Or Chicken B image

(Galletto con Salsa di Spinaci) OOOOOOOOOOOOOh, is this yummy! It is a nice change from a plain baked chicken breast and is easy to make in quantities for a dinner party. I have made this with both Cornish Game Hens and with Bone-in, Skin-on Chicken breasts* and it turns out fabulous either way! Mangia!

Provided by Cook4_6

Categories     Chicken Breast

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 (1 lb) Cornish hens (bone in, skin on split breast about 6 large) or 4 lbs chicken breasts (bone in, skin on split breast about 6 large)
1 cup olive oil
1 tablespoon crushed red pepper flakes
2 tablespoons rosemary, chopped fresh
1 tablespoon oregano, dried
salt
1 quart heavy cream
4 ounces garlic cloves, sliced
1 lb spinach, frozen (drained well and chopped)
2 teaspoons salt
2 teaspoons pepper
2 ounces butter

Steps:

  • To prepare the hens, split open the back of each Cornish game hen with a sharp knife or poultry shears.
  • Remove giblets, rinse under cold water and pat dry with a paper towel.
  • Flatten leaving hens in one piece.
  • Place olive oil, crushed red pepper, rosemary, oregano and salt in a large bowl and mix well.
  • Add hens to the mixture and marinate for approximately 2 hours, turning the hens from time to time.
  • Preheat oven to 350 degrees.
  • Place the hens on a large sheet pan, skin side down. Spoon some of the marinade over the hens. Bake for approximately 45 minutes, turn the hens skin side up and continue baking for another 30 minutes, or until the meat is done and skin is golden brown and crisp. (When using chicken breasts I usually cook at 375 degrees for 25 minutes skin side down, and 20 minutes skin side up until thermometer reaches 175 degrees in the biggest piece).
  • Remove the hends from the oven, place on serving dishes and top with Spinach Sauce.
  • To prepare Spinach Sauce bring the cream to a simmer in a small saucepan over medium-low heat.
  • Add the garlic.
  • Cook until the cream is reduced by half.
  • Add the spinach, salt and pepper, and heat through, cooking for approximately 5 minutes.
  • Remove sauce from heat and add butter.
  • Mix well until the sauce has thickened. If you prefer a smoother sauce, puree in a blender or food processor.
  • **Try draining the frozen spinach in a salad spinner. It works fabulously!

Nutrition Facts : Calories 2001.9, Fat 169.4, SaturatedFat 73.6, Cholesterol 769.7, Sodium 1740.5, Carbohydrate 21.6, Fiber 3.8, Sugar 1.3, Protein 101.3

BUCA DI BEPPO RED WINE VINAIGRETTE



Buca Di Beppo Red Wine Vinaigrette image

I love this dressing! I was so happy to find it. It's amazing over an apple gorgonzola salad. Cook time is chill time.

Provided by BurtonFanatic

Categories     Salad Dressings

Time 40m

Yield 2 Cups

Number Of Ingredients 8

1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil

Steps:

  • In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
  • Blend together while slowly adding the olive oil.
  • Allow to sit at room temperature for 30 minutes before serving.
  • Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.

Nutrition Facts : Calories 737.9, Fat 81.3, SaturatedFat 11.2, Sodium 1168.8, Carbohydrate 3.1, Fiber 0.8, Sugar 0.5, Protein 0.6

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