Elaine's Shrimp Salad

Ingredients:

2 packages shell pasta (20-22 oz)
1 1/2 lbs salad shrimp
3 cucumbers
1 yellow bell pepper
1 orange/red bell pepper
1 bunch green onions
1 bunch radishes
1 jar regular Miracle Whip
salt and pepper
1 Tb Shillings "Bon Appetite" or McCormick "Salad Supreme"

Method:

Cook pasta and allow to cool. Cut cucumbers, peppers, green onions and radishes into bowl. Add cooked salad shrimp. In separate bowl, mix Miracle Whip, seasoning, and salt and pepper together. Make sure you taste in this stage~ you may need to add more seasoning until seasoned properly (it's much easier to mix in separate bowl). Once taste is correct, mix everything together in the largest bowl you have. Makes enough to serve a large crowd or family gathering.

Chicken Cacciatore

Ingredients:

1 package frozen breaded chicken breast patties (partially thawed)
1 medium green bell pepper, sliced into strips
1 cup sliced mushrooms (fresh or canned)
1 small onion, chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes (do not drain)
1 garlic clove, pressed
1 package cooked linguine

Method:

Slice thawed chicken patties into 3/4 inch strips and cook in pan 5 minutes, turning frequently. Add tomatoes, bell pepper, mushrooms, onion, and garlic. Bring to a boil. Cover and reduce heat. Simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan or Romano cheese.

Romano's Macaroni Grill - Pasta Milano

Alfredo Sauce Ingredients:

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.

Pasta Milano Ingredients:

1 tsp olive oil
1 tsp roasted garlic
1 cup fresh sliced mushrooms
1 Tbsp sun dried tomatoes
1 tsp fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken (or grilled chicken breast)
1 cup Alfredo sauce
4 oz cooked bow tie pasta (about 2 cups cooked)
1 Tbsp grated fresh Parmesan cheese

Cook bow tie pasta in water. While the pasta is cooking, heat a 10" saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Add Alfredo sauce, bow tie pasta and toss. Put in a large pasta bowl and garnish with parsley, Parmesan cheese, fresh tomatoes and fresh basil.

Note: Jake usually doubles the recipe to have leftovers.