More "Like Carino's" Recipes

Two of my favorites from Johnny Carino's! The soup is almost perfect, I just need to play with salt and paper amounts some - otherwise it's perfect. The bow tie festival pasta is dead on! Enjoy!

Roasted Garlic Potato Soup - Carino's Copycat

4 cloves garlic, minced
1 tsp. butter
4 cloves garlic, crushed
4 cups heavy whipping cream, divided
Powdered Creamy Potato Soup Mix
1/2 medium onion, pureed
2 baked potatoes, peeled & cubed
4 cups boiling water
salt & pepper to taste

Spread minced garlic on cookie sheet sprayed with Pam.

Bake on bottom rack of oven at 375 degrees F. Watch garlic very carefully! Remove after it just begins to turn golden. You do not want it overcooked!

In saucepan, melt butter. Add broken garlic cloves and 2 cups of cream. Stir constantly, while keeping at a rolling bowl for about 5 minutes. Be sure to stir, as you do not want it to stick and/or scorch.

In large pot add soup mix, then add hot cream mixture and stir well. Add onion, garlic, potatoes, water and remaining 2 cups cream. Heat on low.

Salt & pepper to taste before serving.

Bow Tie Festival Pasta

FOR THE BOW TIE FESTIVAL:
1 oz. melted butter
1 tsp. chopped fresh garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup diced Roma tomatoes
3 oz. sliced cooked chicken
1 oz. heavy (whipping) cream
3 oz. Alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp. salt, pepper, and garlic salt
10 oz. precooked bow tie pasta

In a heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.

When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by half, add Alfredo sauce and bow tie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.

ALFREDO SAUCE

1 quart heavy whipping cream
1 cup Parmesan cheese
1 tbsp. black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in Parmesan cheese. Store completed sauce in refrigerator until use.