Pizza Restaurants

Of the hundreds of types of ethnic restaurants in the United States, Italian restaurants, including pizza chains, boasting the largest number. Also a number of opportunities for prospective franchisees and entrepreneurs, and the ability to offer will come with a concept modification. Italian restaurants owe their origin, especially for poor immigrants from southern Italy, entrepreneur who started small grocery stores, bars and restaurants in the Italian district in the northeast. TheRestaurants began serving their ethnic neighbors strongly flavored, familiar food in big portions cheap prices.

The provisions were based on traditional fare, including pasta, a paste or dough of wheat flour and water items (plus eggs in northern Italy). Spaghetti, from the word "Spago", which means''String''ist a typical pasta. Macaroni, pasta other is tubular in shape. In the north of Italy, is ravioli stuffed with cheese or meat, in the south it can be served in a tomato saucewithout meat. Pastas take different forms, each with its own name. Pizza comes from Naples, and there was that many American soldiers during World War II learned to enjoy it.

Pizza, John Schnatter, finally a millionaire, his Papa John's chain has hundreds of small business people made rich. Although independent Italian restaurateurs characterize the Italian restaurant business, chain stores are spreading the pasta concept nationwide franchise and sales to qualifiedthrough experience and financial standing. The spectrum of Italian style restaurants to franchise is broad, ranging from stand-in-line food service to high-style restaurants, where guests are greeted by a maître d'hôtel seated in a plush chair, and served with polished silver.

A Romano's Macaroni Grill cost upwards of $ 3,500,000 to build, equip and open. As is true in the high Roman restaurants, guests receive fresh seafood, produce and write other menu items as they enter the restaurant. Aextensive menu lists more than 30 products, including bread and pizza from the wood stove. The Olive Garden chains, with more than 547 units, is by far the largest of the Italian restaurant chains. As might be guessed otherwise, many restaurants offer Italian-style pizza, and perhaps properly called to be stepped-up pizzerias.

Pasta House Co. sold a protected Pizza pizza named Luna in the shape of a crescent. Aperitif labeled Portobello mushrooms Frito features, as well as the Porto BelloFettuccine. Spaghetti Warehouses in renovated warehouses located downtown and, more recently, in suburbs of the city. Paul and Bill's (or owner is Italian) sold antipasti, salads and sandwiches for lunch, then the menu changes for dinner. The sandwiches have been replaced by such elements as Scallopini veal with artichokes and mushrooms in a Madeira sauce. Osso Bucco (veal shank) is another choice. Potato chips are homemade, and one wood-burning stove adds glamor to the baked bread and pizza.Fazoli's, a Lexington, Kentucky, chain describes itself as a fast casual dining.

The guests place their orders at a counter, then they sat down. A restaurant hostess stroll the unlimited free bread sticks were just baked. The menu lists spaghetti and meatballs, lasagna, chicken parmesan, shrimp and scallop fettuccine and baked ziti (medium-sized tubular pasta). The sandwiches, called Submarinos in seven variants. Thirty percent of the sales are on aDrive-through window. The chain has about 400 franchised units and growing. Italian restaurants in the northern Italian foods based on likely provide green spinach pasta served with butter and grated Parmesan. Gnocchi are dumplings made with semolina flour (a coarse grain of wheat) produced.

Saltimbocca (''jumps in the mouth'') is made of thin slices of veal rolled with ham and fontina cheese and cooked in butter and Marsala. Mozzarella is made from the milkWater buffaloes. Risotto, the use of rice grown in Milan, is cooked in butter and chicken stock and seasoned with Parmesan and saffron.

Cooking: Homemade Pasta and Ice Cream

Making homemade, completely from scratch French vanilla ice cream and fusilli pasta with mushroom marsala wine and cream sauce. Music, "Alchemy" by Mythos. mythosmusic.com



http://www.youtube.com/watch?v=OpCmq1Iyklw&hl=en

Chicken Marsala Vino Vixens.wmv

The Vino Vixens are sharing their AWESOME Chicken Marsala recipe with everyone...but as usual they are drinking more wine than they cook with so go to www.GaLakeView.com to print your recipe card. You will love this recipe!



http://www.youtube.com/watch?v=sMIBLw9GJjI&hl=en

Looking for a New Dessert Idea? Try These Italian Desserts

Italian cuisine definitely has its fans and one of the many delicious varieties of Italian foods are the desserts. Italian deserts generally come in a wide range of cookies by selecting options from cakes to desserts that are prepared for adults with liqueurs and wine. If you are looking to prepare an Italian masterpiece for dessert, here are two excellent recipes.

Tiramisu

Ingredients used:

- 1 pound mascarpone cheese

- About 40 lady fingers

- 3 cupsItalian Coffee

- 6 eggs

- ¾ cup Marsala

- 12 tablespoons sugar

- 4 tablespoon of coca (power form)

Preparation:

to combine with an electric mixer, both the egg yolks and sugar until the mixture is light and fluffy. Save egg whites for later use in the recipe. Add mascarpone and stir it into this mix too. Once these three ingredients are well combined, then add the 6 egg whites. Add the 4 tablespoons cocoaand mix it so well. Once it is all mixed place half of the ingredients in a bowl cake.

Dip lady fingers in Italian coffee and then place it on top of the mascarpone cream. Cover up with this to create more content layers. You want to create two layers. Once you put two layers of lady fingers spread in a bowl with remaining cream cake. Sprinkle some cocoa powder on top of the cream. Place the pie dish in the refrigerator for about 24 hours. Have fun!

Ifcreated this dessert for children, the sub Marsala with the coffee.

Coconut Balls Cookies

For those who are a great dessert cookie with your coffee or Italian dinner, Coconut Ball Cookies are very tasty and very easy to make. Below is the recipe.

Ingredients used:

- 3 large eggs

- About 3 cups shredded coconut (packaged is fine)

- 3 cups Graham Cracker

- 1.5 cups sugar

- 3:01 cupCocoa

Preparation:

To prepare this delicious Italian dessert recipe to link together the butter and sugar in a large bowl. Make sure they are well mixed. Add in your 3 eggs. It is best to add each egg in one at a time and stir well before adding the next in. Now add the 3:01 cup of cocoa, shredded coconut and graham crackers. Before you make sure the Graham cracker, that they will be crushed. Mix all ingredients well and form into small balls. Once formed, in the refrigerator for about 2Hours before serving. Many people want to add maybe a little rum, you usually a recipe like the ones we have listed need about 1-3 tablespoons rum

Rich Christmas dinner recipe

Starter

Champagne shrimp

Potted shrimps a welcome change from the traditional smoked salmon. Serve it with curly Melba toast, baked goods or simple toast.

FOR 6-8

400-500g peeled raw shrimp

2 shallots, sliced

2 pinches grated nutmeg

2.1 tsp sea salt

150ml non-vintage champagne

01/02 Lemon

100g butter

Freshly ground pepper to taste

25g (total weight) and chopped parsleyDill, for garnish plus branches

Place the uncooked shrimp, shallots, nutmeg, salt and champagne in saucepan and over medium heat until the meat is solid blue and pink. Drain the shrimp, reserving the liquid and set aside. The juice of the lemon into the pan and reduce liquid down to 3 tablespoons. Chop the shrimp and divide between ramekins 08:06. Pour the reduced liquid and allow to cool. Melt the butter in a saucepan and cool to warm. Stir in the pepper and choppedHerbs, then spoon over each ramekin. Let it cool completely, then garnished with herb butter, place twigs and cold. In the refrigerator for up to three days prior to use and will actually improve the taste.

FOR TURKEY

Bronze Turkey 5kg Turkey or other fresh (not frozen), ideally raised outdoors, trussed

1 red onion, halved

250g stale bread, cut into cubes

30g (Weight) parsley, thyme and tarragon, de-stemmed and snipped

2 shallots, sliced

1D2 teaspoon sea salt

1D2Teaspoon ground white or black pepper

12 dried apricots, snipped

25g fresh ginger, thinly sliced, shredded

For the sauce

120ml chicken stock 2 chicken bouillon cube or concentrate, crumbled

4 shakes Worcestershire sauce

450ml dry Marsala

1 head garlic, halved crosswise

200g jelly, minced or mashed

3 tablespoons arrowroot

8 or 12 small bunches of fresh table grapes

Bunch of fresh parsley, bay leaf andThyme and arugula for garnish

Pre-oven to gas mark 6 (200 ° C, 400 ° F). Remove the giblets from Turkey and push the onion halves in the cavity, without lifting the trusses strings. Remove the grease in the air and Snip in small pieces. Place the strips of fat, bread, herbs, shallots, spices, apricots and half the ginger in a food processor. Whizz to create 40-second bursts, a crumbly filling. Turn the bird on his chest. Loosen the strings truss systemenough to fill the neck cavity with stuffing properly. Secure back and attach with a wooden toothpick to ensure that the ends well push the bird hidden in an extra large oven roasting bag, chest first, and put in the roasting pan, breast up. Put the bouillon cubes or crumbled, Worcestershire sauce and Marsala in a measuring jug and make up to one liter of boiling water.

Add the remaining ginger paste and stir. Holding the ends of the bag open, pour in the warm liquid. Sealcomplete and tie the bag tightly with string. Place the garlic halves cut sides down, in pan around Turkey in sacks (this helps prevent the bag from sticking). Pour in about 1cm of boiling water to create on the outside of a Bain-Marie. Cook in oven for 1 hour, then reduce the heat to Gas Mark 5 (190 ° C, 375 ° F) for a further two-21D2 hours, until the bird's wings and golden look and feel very tender when gently through spurred the bag (This softer style of cookinglasts longer than roasting). Remove the pan from the oven. Drain, garlic water. Cut the bag and discard the bag and string.

Pour the liquid into a heatproof measuring cup poaching, it should be about 800ml. Bring the bird to cook in the oven. Meanwhile, pour the poaching liquid to give a large pot and boil it down hard, uncovered, for 20 minutes or until reduced by about half. Add the jelly, stir and cook until it dissolved. Mix the arrowroot with 8EL cold water, stirring until smooth. Whisk in the broth and cook these Marsala, stirring, for 3 minutes or until shiny and thick glaze forms. Test the bird is of a penetrating leg joint, and held a spoon under done, juices should run clear gold, not pink. Pour the glaze all over the bird. Turn off the oven. Allow the birds to rest, with the oven door ajar, for 10 minutes. To serve, place the bird on a heated glass plate, garnished with small grapes, herbsand rocket. Reheat remaining glaze and a Marsala sauce.

Cheat's bread sauce

Forget endless peppered Simmering onions with cloves - this is a simple way to make and enjoy bread sauce, and it only takes 5 minutes.

FOR 8-12

350 g stale white bread, crustless

1 teaspoon sea salt crystals

4 white peppercorns

4 cloves

1D2 teaspoon freshly grated nutmeg

1D2 dried bay leaves, crumbled

550 ml creamMilk

10 cm piece of white part of leek, finely sliced crosswise

20-25 g salted butter button

Tear the bread directly into a food processor and process continuously for 45 seconds to create crumbs. Put the salt, pepper, cloves, nutmeg and bay, into a mortar and pound to a fine grain size. Add to the crumb. Bring the milk to a boil and add the leeks and butter. Pour into the processor with the machine running, the processing for 1 minute. Pour the sauce thickened into a sauce jug orBowl and serve hot, warm or cold.

Warm green salad

This refreshing cold green salad looks wonderful and can be served with the main course, or on its own between the main course, cheese or pudding.

FOR 6-8

100ml vegetable stock seasoned

400-500g green beans, finely chopped

3 medium leeks, in 1 cm thick slices

2 heads white chicory

10g chives, snipped into batons

For the dressing

15ml tarragon vinegar

60ml firstcold-pressed, unfiltered extra-virgin olive oil

1 tablespoon truffle oil or argan oil

1 tsp clear honey

2 teaspoons Dijon mustard

Bring heat the vegetable broth to a boil in a pan and add the beans. Partially cover and cook over high heat for 3-4 minutes. Add leek, cover part should again and cook for 3 minutes (the beans and leeks are both bite-tender). Remove the pan from the heat and let cool slightly, revealed. Line your bowl or plate with the chicoryDrain leaves, then with pliers, and add the beans and some of the leeks in the middle. Scatter with chives, then add the remaining leeks. Shake or whisk together the vinegar, oil, honey and mustard. Add 4 tablespoons of the hot liquid to cook vegetables, then whisk again. Serve the dressing in a small jug.

Epicurean fried potatoes

Beautiful are crunchy-crisp on the outside and soft and fluffy on the inside of these potatoes is the perfect accompaniment to the festiveTurkey.

FOR 6-8

80-10 oval Vilya or Desirée potatoes, peeled, halved crosswise

1 teaspoon ground black pepper

1 teaspoon fine sea salt

2 teaspoons finely crushed garlic

500ml extra-virgin olive oil

250ml grapeseed oil

Chopped parsley for garnish (optional)

The day before serving the potatoes in a pot of boiling water. Bring to a boil and cover, reduce heat and parboil for 16 minutes. Drain thePotatoes and when cool, mix salt, pepper and garlic rub and all three of them. Pile the potatoes in a non-reactive bowl and pour over the oil. Let stand overnight. Pre-oven to Gas Mark 5 (190 ° C, 375 ° F). Drain the oil from the third potatoes in a roasting pan and heat for 30 minutes in the oven. Add the potatoes and cook for 11D4 hours, turning halfway.

Red Cabbage Compote

You can prepare this dish a few hours or a day in advance ifYou want, but do not add salt until just before serving, otherwise, how boring it would be the bright colors.

FOR 6-8

1 medium red cabbage, halved

2 red onions, halved

2 apples, quartered, cored

4 garlic cloves, crushed

8 juniper berries, crushed

60ml vegetable stock or water

60ml red wine

2 tablespoons extra virgin olive oil

1 orange, halved

75g currant jelly, chopped

1D2 teaspoon sea saltCereals

Remove the core crush, the herb and put it in a heavy-based saucepan. Cut the onions into thin half and quarter apple and add the cabbage, garlic, juniper berries, stock and wine. Drizzle the olive oil over. Press the orange halves into the cabbage, then put them on until the skin side. Bring the pan bring to a boil, then cover and reduce heat. Cook for 15-18 minutes, then discard the orange halves, add the jelly and cook, covered, for 5 minutes or untilLiquids are syrupy. Stir gently, then season to taste with salt and serves

Celebration Dessert

FOR 8-12

250g caster sugar golden

300ml red wine, like Shiraz

1 cinnamon stick, halved lengthwise

6-8 small dessert pears, peeled, halved, seeded

350g good quality dark chocolate

Mandorlata a cake or panettone (1 kg)

250g ricotta

500g good quality vanilla pudding 250 ml white rum

500g natural Greek strainedYogurt

2 tsp vanilla essence

2 sheets edible gold leaf, optional

Combine 175g of sugar, wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes. Add the pears and poach for 20-35 minutes, then remove. Boil liquid for 20 minutes until reduced to 400ml, and remove the cinnamon. Pour 200ml of the syrup into another pan. Add chocolate and gently stir 200g cooking to create a sauce, then allow to cool. Cut the cake into pieces and use or Panettonesome in the line of the base of the platter. Sit on the pears and drizzle with wine syrup. Pour sauce over the chocolate. Whisk half of the ricotta, half the cream and 4 tablespoons of rum, and spoon over. Add a final layer of cake and remaining rum Whisk together half the yogurt, cottage cheese and remaining sugar and the vanilla sugar and pour over. Chop and scattering the rest of the chocolate. Whisk the remaining pudding and yogurt, and pour on top. Decorate with gold leaf, ifliked.

ZABAJIONES

In a sunny garden, two Scrabble opponents fight each other in a war of words. One, with vernacular venom, attempts to defeat his foe once and for all with the tricky-to-pronounce Zabajione (n. a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert). Surely Two cannot rise above such a blow! But, in what will be recorded as nothing less than a cunning feat of linguistic dexterity, a ballet of lexiconographical grace, a miracle of Red Sea-proportions, an artfully chosen S is applied. Taking the Triple Word, the battle is won.



http://www.youtube.com/watch?v=3__MpCoWkQ4&hl=en

Creamy Chicken Marsala With Fresh Tarragon and Mushrooms

Inspired my husband's favorite dish he orders in restaurants, I created this creamy chicken Marsala entree. It is full of flavor, and features cream cheese and Marsala wine. It is perfectly complimented by the mushrooms and tarragon. Make this dish for someone you love tonight!



http://www.youtube.com/watch?v=L3rtaQaIR2k&hl=en