Best Marco Polo Recipes

SPAGHETTI MARCO POLO

Steps:

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.

PASTA MARCO POLO

Steps:

• Put a large pot of water on to boil for pasta.
• Combine sauce ingredients and gently heat. Stir until thickened.
• Toast sesame seeds in a small fry pan until fragrant. Do not over brown.
• In the meantime, cook the pasta until tender but firm. Drain.
• Toss the pasta with the sauce and garnish with scallions and sesame seeds.

MARCO POLO

Steps:

• 1. Boil linguine or spaghetti noodles per package directions.
• 2. While water is heating, prepare all other ingredients.
• 3. Drain noodles in a colander. Put other ingredients into the pot except for Parmesan cheese and parsley. Put hot, drained noodles on top and wait a few minutes.
• 4. Carefully combine ingredients by stirring gently. You want the cheese and butter to melt into the noodles and the rest of the ingredients to be well combined.
• 5. Turn into a serving dish and sprinkle with the Parmesan and parsley. Add more salt and pepper per your taste.

MARCO POLO SALAD

Steps:

• Prepare noodles as package instructions and toss with other salad ingredients.
• Mix dressing ingredients and pour over salad and toss till well mixed.
• Let salad marinate in refer at least 2 hours.
• Lightly toss the salad a couple of times to redistribute salad dressing during marination.
• Garnish with reserved whole pea pods.

MARCO POLO NOODLES

Steps:

• Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
• In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
• Add tofu and toss gently with rubber spatula to coat with sauce.
• Remove from heat and cover to keep warm.
• Meanwhile, in large pot of boiling water, cook pasta according to package directions.
• Drain pasta in a colander and add to vegetables in serving bowl.
• Pour tofu and peanut sauce on top and toss to combine.

QUICK DELICIOUS MARCO POLO HONEY LEMON CHICKEN

Steps:

• 1. Put olive oil in a big pan, high heat. Brown the chicken 1-2 minutes each side.
• 2. Roughly chop veg. Put everything in. Put lid on.
• 3. Turn down heat to low-mid so it simmers steadily without boiling over. You can also use a pressure cooker or electric pan.
• 4. Cooking time depends on size of chicken. It's 30 minutes for the small chicken I use.
• 5. Serve with pasta of your choice. I tend to just throw in two small hands of fusilli in the last five minutes for quickness.
• 6. If you are feeling cheffy today, put some of the liquid and veg in a skillet, add some sour cream or double cream, and reduce over medium fire for a few minutes. 5 seconds of blending will make it smooth restaurant quality sauce.

MARCO POLO PASTA

Steps:

• 1. Place oil in hot fry pan - add chopped garlic & shallots. Add prawns - sauté till light pink and garlic and shallots are soft. Add wine and deglaze pan. Reduce and add butter. Let butter melt and add cream and curry powder - reduce. Add tomatoes and spinach leaves - toss. Add salt & pepper - taste for seasonings. Adjust. 2. Drop pasta in basket of hot water to warm, drain excess water and then place into cream mixture. Coat pasta till covered and silky. Divide with tongs into two pasta bowls - or into one platter to share. Top with prawns. Can sprinkle fresh grated parmesan cheese & fresh parsley flake or basil.

MARCO POLO PEANUT COOKIES

Steps:

• Sift together flour, baking powder and salt. Cream sugars, shortening and egg.
• Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well.
• Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 10-12 minutes until lightly brown. Store in airtight container.

SPAGHETTI MARCO POLO

Steps:

• Cook the spaghetti and drain.
• Either run cold water over the spaghetti until it is cool, or if hot spagetti is desired, add a little butter or oil to keep the noodles from sticking.
• Serve either with remaining ingredients mixed in, or like a salad bar, with the remaining ingredients each in serving bowls.

MARCO POLO

Steps:

• Combine and stir gently, add large ice cube, garnish with lemon or lime wheel.

BOB CALISTRI'S MARCO POLO BURGER

Steps:

• ***Directions for Burgers After removing sausage meat from the casing break up meat in pieces until it looks like ground meat. Reserve Buns (of course), the 2-3 tbls of Vegetable oil, the 1 tsp. of sugar, 1 oz. Soy Sauce and the 2 ozs. of Hoisin Sauce for later use. Mix all ingredients, except those reserved, by hand and form 6 Burgers of equal size. Preheat Grill to medium-high and brush grill rack with reserved vegetable oil. When grill has reached medium-high heat, baste both sides of burgers and place them on grill. Cook burgers for about 10-12 Minutes on each side with grill cover closed, or until well cooked, basting the top of each burger prior to turning. When the burgers are cooked remove them from grill and place on bottom half of buns. Top with 2-3 tbls. of cooked Onion & Pepper mixture. The topping should be juicy. Place top of bun on burger and serve. ***Directions for Basting Sauce Take the 2 ozs. of reserved Hoisin Sauce, 1 oz. Soy Sauce and add the 1 tsp. of reserved sugar and mix well. This will be used to baste the burgers prior to and while they're cooking. This mixture should cause the burgers to become crisp. The outside of the burger should be crisp and the inside soft. ***Directions for Onions & Peppers Over medium grill and using a grill safe sauce pan, heat the 1 0z of Olive oil and add all above ingredients in a sauce pan. Sautee for about 20 minutes covered, stirring occasionally. Keep sauce pan covered and warm until serving. Since these both cook for approximately the same time. Start the Onions & peppers first.

MARCO POLO'S LINGUINE AND CLAMS

Steps:

• Cook linguine according to package directions, omitting salt; drain.
• Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.
• Heat oil in hot skillet over medium heat. Add green onions and garlic; saute 2 minutes. Stir in clam liquid mixture, soy sauce and wine; bring to boil. Cover and simmer 5 minutes.
• Stir in clams and cilantro; heat through.
• Serve clams and sauce over linguine.