photo credit: Hoggheff aka Hank Ashby aka Mr. Freshtags

This recipe can make 4 servings.  This delectable dish requires 30 minutes preparation time and 20 minutes cooking time.  It should be ready in 50 minutes.  Each serving contains 981 calories, 68.9g total fat, 305mg cholesterol, 1677mg sodium, 55.9g carbohydrates, 4.1g dietary fiber, and 39.2g protein.

Ingredients

Penne pasta – 8 ounces
Butter – 1/4 cup
Extra-virgin olive oil – 2 tablespoons
Onion (diced) – 1 piece
Garlic (minced) – 2 cloves
Red bell pepper (diced) – 1
Portobello mushrooms (diced) – 1/2 pound
Medium shrimp (peeled and deveined) – 1 pound
Alfredo sauce – 1 (16 oz) jar
Romano cheese (grated) – 1/2 cup
Cream – 1/2 cup
Cayenne pepper – 1 teaspoon or more to taste
Salt and pepper to taste
Parsley (chopped) – 1/4 cup

Directions

1.  Boil salted water in a large pot.  Cook the pasta in the boiling water for 8 to 10 minutes. Immediately drain the water once the pasta is cooked.  Set aside.

2. In a saucepan, melt the butter over medium heat and add the olive oil.  Add the onion and stir for 2 minutes or until the onion becomes soft and translucent.  Add the red pepper, garlic and mushrooms.  Stir and cook for 2 minutes over medium high heat or until everything is soft.

3.  Add the shrimp and cook until the texture becomes pinkish.  Introduce the Alfredo sauce, the Romano cheese, and cream.  Simmer but make sure to stir constantly for 5 minutes or until the sauce has thickened.  Add cayenne, pepper, and sale to taste.  Remove from heat and add the pasta in the sauce.  Garnish individual serving with chopped parsley.

photo credit: Nieve44/La Luz

This is a very delicious Italian soup that can be served in 1 hour and 10 minutes.  Preparation time is 15 while cooking time is 55 minutes.  This recipe has a total yield of 6 servings.  Each serving has 253 calories, 9g fats, 22mg cholesterol, 574mg sodium, 29g carbohydrates, 4.5g dietary fiber and 12.5g protein.

Ingredients

Sweet Italian sausage (casings removed) – 1 (3.5 oz) link
Onions (chopped) – 1 cup
Garlic (minced) – 2 cloves
Beef stock – 5 cups
Water – 1/3 cup
Red wine – 1/2 cup
Tomatoes (peeled, seeded and chopped) – 4 pieces
Carrots (chopped) – 1 cup
Dried basil – 1/2 teaspoon
Dried oregano – 1/2 teaspoon
Tomato sauce – 1 cup
Zucchini (chopped) – 1 piece
Cheese tortellini – 8 ounces
Green bell pepper (chopped) – 1 piece
Fresh parsley (chopped) – 1 tablespoon
Parmesan cheese (grated, for toppings) – 2 tablespoons

Directions

1.  Sauté the Italian sausage in a pot for 10 minutes over a medium high heat.  Stir occasionally until the sausages are well browned.  Drain the excess fats but leave at least 1 tbsp in the pot.  Sauté the garlic and onion on the sausage fat for 5 minutes.

2.  Pour the beef stock in the pot. Then add the tomatoes, tomato sauce, basil, carrots, oregano.  Pour water and add the wine.  Bring to a boil.  Once boiling, reduce heat to low.  Simmer for 30 minutes while skimming the fat that may appear at the surface.

3.  Add the tortellini and the zucchini.  Then put the bell peppers and parsley to taste.  Simmer for 10 minutes.  When the tortellini is cooked, ladle into individual bowls.  Garnish each bowl with cheese.  Best served hot.

photo credit: Maggie Hoffman

This recipe makes 14 servings.  Prep time for this dish is 10 minutes while cooking time is 45 minutes.  The dish is ready to be served in 55 minutes.  Each serving of Cioppino has 315 calories, 163mg cholesterol, 786mg sodium, 12.9g total fat, 9.2g total carbs, 1.3g dietary fiber, and 34g protein.

Ingredients

Butter – 3/4 cup
Onions (chopped) – 2 pieces
Garlic (minced) – 2 cloves
Fresh parsley (chopped) – 1 bunch
Stewed tomatoes – 2 (14.5 oz) cans
Chicken broth – 2 (14.5 oz) cans
Bay leaves – 2 pieces
Dried basil – 1 tablespoon
Dried thyme – 1/2 teaspoon
Dried oregano – 1/2 teaspoon
Water – 1 cup
White wine – 1 1/2 cups
Large shrimps (peeled and deveined) – 1 1/2 pounds
Bay scallops – 1 1/2 pounds
Small clams – 18 pieces
Mussels (cleaned and debearded) – 18 pieces
Crabmeat – 1 1/2 cups
Cod fillets (cubed) – 1 1/2 pounds

Directions

1.  In a large stockpot, melt butter over medium low heat.  After melting, add onions, parsley and garlic.  Stir occasionally and slowly until the onions become tender and soft.

2.  Add the stewed tomatoes to the stockpot.  While adding the tomatoes, break them into chunks.  Pour the chicken broth then add the bay leaves, thyme, basil, oregano, wine and water. Mix thoroughly then cover the stockpot.  Simmer for about 30 minutes.

3.  Add all the seafood ingredients (shrimps, scallops, mussels, and crabmeat).  If desired, fish can be added to the soup.  Boil over low heat and cover the pot.  Simmer for 5 to 7 minutes or until the clams open.  Serve while hot.  Pair with crusty bread.

photo credit: fugzu

This irresistible soup can be prepared in 25 minutes while cooking time is 1 hour.  The soup should be ready in 1 hour 25 minutes.  This recipe will make 6 servings.  Each serving has 567 calories, 34.1g fats, 100mg cholesterol, 2007g sodium, 44.9g carbs, 6.1g dietary fiber, and 21g protein.

Bulk Mild Italian sausage – 1 pound
Red pepper flakes (crushed) – 1 1/4 teaspoons
Bacon (cut into 1/2 inch pieces) – 4 slices
Onion (diced) – 4 slices
Garlic (minced) – 1 tablespoon
Chicken broth – 5 (13.75 oz) cans
Potato (thinly sliced) – 6 pieces
Heavy cream – 1 cup
Fresh spinach (tough stems removed) – 1/4 bunch

Directions

1.  In a Dutch oven over a medium-high heat, cook the Italian sausage for 10 to 15 minutes or until crumbly, browned and no longer pink.  Remove from heat, drain and set aside.

2.  In the same Dutch oven, fry the bacon for about 10 minutes then drain.  Leave a few tablespoons of dripping in the Dutch oven then begin to stir in the onion and garlic.  Stir occasionally for 5 minutes or until the onion is translucent.

3.  Pour the chicken broth in the Dutch oven.  Stir the broth, bacon and onion mixture.  Boil it over a high heat.  Then add potatoes for 20 minutes or until tender.  Reduce the heat and continue stirring the soup.  Pour the heavy cream and the cooked Italian sausage.  Continue heating.  Before serving the soup, add the spinach leaves.

photo credit: James (ciotog)

This recipe requires 20 minutes preparation time and 30 minutes cooking time.  The dish should be ready in 50 minutes.  This will make 6 servings.  Each serving has the following nutritional value:  Calories 438, Total fat 17.1g, Cholesterol 31mg, Sodium 1338mg, Total carbs 56.9g, Dietary fiber 2.7g, and Protein 11.9g.

Ingredients
Chicken broth – divided into 6 cups
Olive oil (divided) – 3 tablespoons
Portobello mushrooms (thinly sliced) – 1 pound
White mushrooms (thinly sliced) – 1 pound
Shallots (diced) – 2 pieces
Arborio rice – 1 1/2 cups
Dry white wine – 1/2 cup
Freshly ground black pepper to taste
Sea salt to taste
Chives (finely chopped) – 3 tablespoons
Butter – 4 tablespoons
Parmesan cheese (freshly grated) – 1/3 cup

Directions

1.  Warm the chicken broth in a sauce pan over low heat.

2.  In a large saucepan, heat 2 tbsp of olive oil over medium fire.  Add the mushrooms and stir.  Cook the mushroom for 3 minutes or until tender.  Then remove the mushrooms including the liquid.  Set it aside.

3.  In a frying pan, add one tablespoon of olive oil.  Stir the shallots and cook for at least 1 minute.  Add the Arborio rice and stir continuously for about 2 minutes to coat with oil.  Pour the wine when the rice changed its color to pale gold.  Stir continuously until the wine has been fully absorbed by the rice.  Then add half a cup of broth to the rice and stir continuously until the broth is absorbed.  Continue introducing half a cup of broth while stirring the rice.  Make sure the liquid is well absorbed.

3.  Remove the rice from the heat and add mushrooms with liquid, Parmesan, Butter and chives.  Stir continuously then season with salt and pepper.  Serve hot.

photo credit: Nieve44/La Luz

This recipe can make 8 servings.  Preparation time is 20 minutes while cooking time is 1 hour and 15 minutes.  The soup will be ready in 1 hour and 35 minutes.  Each serving has 324 calories.  Total fat content is 20.2g, cholesterol 50mg, sodium 1145mg, carbs 19.1g, protein 14.6g and total dietary fiber is 3.1g.

Ingredients

Sweet Italian sausage (casings removed) – 1 pound
Onion (chopped) – 1 cup
Garlic (minced) – 2 cloves
Beef broth – 5 cups
Water – 1/2 cup
Red wine – 1/2 cup
Tomatoes (peeled, seeded and chopped) – 4 large pieces
Carrots (thinly sliced) – 1 cup
Fresh basil leaves (packed) – 1/2 tablespoon
Oregano (dried) – 1/2 teaspoon
Tomato sauce – 1 (8 oz) can
Zucchini (sliced) – 1 1/2 cups
Fresh tortellini pasta – 8 ounces
Fresh parsley (chopped) – 3 tablespoons

Directions

1.  Brown sausage using a five quart Dutch oven.  Remove the sausage and drain.  Reserve one tbsp of the drippings.

2.  Use the drippings to sauté the garlic and onions.  Pour the beef broth, wine and water then add the tomatoes, tomato sauce, carrots, Basil, oregano, and the sausage.  Stir the mixture and bring to a boil.  Reduce the heat and simmer for 30 minutes.  Leave it uncovered.

3.  Remove the fat from the soup.  Add the zucchini and parsley and stir.  Simmer again for another 30 minutes. Add the Tortellini.  Garnish each serving with Parmesan cheese.  Serve hot.

photo credit: E Von Zita

This is a fancy layer cake that will make 12 servings.  Each serving has 468 calories, 28.9g fats, 78mg cholesterol, 309mg sodium, 46.7 carbs, 4.4g protein, and 0,6g dietary fiber.

Total preparation time is 5 minutes while cooking time is 20 minutes.  The layer cake should be ready in 2 hours.

Ingredients

CAKE

Moist white cake mix – 1 (18.25 oz) package
Instant coffee powder – 1 teaspoon
Coffee – 1/4 cup
Liqueur (coffee flavored) – 1 tablespoon

FROSTING

Heavy cream – 2 cups
Confectioners’ sugar – 1/4 cup
Liqueur (coffee flavored) – 2 tablespoons

FILLING

Mascarpone cheese – 1 (8 oz) container
Confectioners’ sugar – 1/2 cup
Liqueur (coffee flavored) – 2 tablespoons

GARNISH

Unsweetened cocoa powder – 2 tablespoons
Semisweet chocolate – 1 (1 oz) square

Directions

1.  Pre-heat oven to 175 degrees C (350F).  Get 3 9-inch baking pans. Grease and flour each.

2.  Prepare the cake mix by following the instructions on the label.  Pour 2/3 of the batter into 2 pans.  Mix instant coffee with the remaining batter and pour into the third pan.

3.  Bake for 20-25 minutes.  Remove from oven and cool for 10 minutes.  Turn out the base cakes and cool in a wire rack.  Prepare a mixture of brewed coffee and 1 tbsp coffee liqueur in measuring cup and set aside.

4.  Prepare the filling.  Mix the Mascarpone, ½ cup confectioners’ sugar, and 2 tbsp coffee liqueur in a small mixing bowl.  Use a handy electric mixer and set it to low speed.  Continue beating until the mixture is smooth.  Cover the mixture with plastic wrap and put it inside the ref.

5.  Prepare the frosting.  Use a medium-sized bowl and mix the cream, ¼ cup confectioners’ sugar, and 2 tbsp coffee liqueur.  Beat on medium-high speed until the mixture is stiff.  Fold half cup of cream mixture into the filling.

6.  Assemble the cake.  Place one plain base cake into a flat plate.  Poke holes into the base cake with a skewer.  Pour 1/3 of the reserved coffee mixture over the cake.  Then spread half of the filling mixture.  Put the coffee-flavored cake on top and poke hole into it.  Pour another 1/3 coffee mixture and spread the remaining filling.  Top with the other plain cake and poke holes through it.  Pour the remaining coffee mixture on top of the third layer.  Spread the frosting on the sides of the cake.  Dust the cake with cocoa powder and garnish with choco curls.  Refrigerate the cake for 30 minutes.  Serve.

Note: use a vegetable peeler and run it down at the edge of the square chocolate to make the curls.

photo credit: stevendepolo

This soup makes 6 servings and it could be done in 50 minutes.  Preparation time is 10 minutes and you can cook it in 40 minutes.  Each serving of this soup contains 385 calories, 24.4g fats, 58mg cholesterol, 1259mg sodium, 22.5g carbohydrates, and 18.8g protein.  It has a total dietary fiber of 5.7g.

Ingredients

Italian sausage – 1 pound
Garlic (minced) – 1 clove
Beef broth – 2 (14 oz) cans
Italian-style stewed tomatoes – 1 (14.5 oz) can
Carrots (sliced) – 1 cup
Great Northern Beans (un-drained) – 1 (14.5 oz) can
Small zucchini (cubed) – 2 pieces
Spinach (packed, rinsed and torn) – 2 cups
Ground black pepper – 1/4 teaspoon
Salt – 1/4 teaspoon

Directions

1.  Put sausage and garlic in a stockpot or Dutch oven until brown.  Pour the broth and mix the tomatoes and carrots.  Add the salt and pepper to season.  Reduce heat and cover the mixture.  Allow it to simmer for about 15 minutes.

2.  Add the Great Northern Beans with liquid and the zucchini.  Stir.  Again, cover and simmer for another 15 minutes.  Make sure that the zucchini is tender.

3.  Once the zucchini is tender, remove from heat then add the spinach.  Cover the soup again in order to cook the spinach leaves.  After five minutes, this Italian sausage soup should be ready.  Serve while hot.

photo credit: SummerTomato

This recipe makes 12 servings. Prep time 15 minutes while cooking time is 7 minutes.  It should be ready in 35 minutes.  Each serving contains 215 calories, 12mg cholesterol, 426mg sodium, carbs 24.8g, dietary fiber 1.6g, and protein 9.6g.

Ingredients

Sun-dried tomatoes (packed in oil) – 1/2 cup
6 Roma plum tomatoes (chopped)
3 cloves garlic (minced)
Olive oil – 1/4 cup
Balsamic vinegar – 2 tablespoons
Basil (fresh, stems removed) – 1/4 cup
Salt – 1/4 teaspoon
Ground black pepper – 1/4 teaspoon
1 French baguette
Mozzarella cheese (shredded) – 2 cups

Directions

1.  Put the oven on broiler setting and pre-heat it.

2.  Mi the Roma tomatoes, minced garlic, olive oil sun dried tomatoes, Basil, vinegar, pepper and salt in a large mixing bowl.  Set aside to allow the mixture to sit for approximately 10 minutes.

3.  Slice the French baguette into ¾ inch slabs.  Get a baking sheet and arrange the slices of baguette in one layer.  Broil the baguette for about 2 minutes or until the slices are slightly brown.

4.  Spread the tomato mixture over the slices of baguette. Make sure the mixture is divided properly.  Then top the baguette with Mozzarella cheese.

5.  Place in oven and broil for about 5 minutes or until the Mozzarella cheese has melted.  Serve.

photo credit: See-ming Lee 李思明 SML

Prep time for this recipe is 30 minutes and cooking time is 2 hours and 30 minutes.  It will be ready in 3 hours and 15 minutes.

Serving per recipe is 12.  Each serving contains the following nutritional values: 427 calories, total fat 19.9g, cholesterol 80mg, sodium 1728mg, carbs 36.3g, dietary fiber 4g, and protein 27.8g.

Ingredients:

Italian sausage (sweet) – 1 pound
Ground beef (lean) – 3/4 pound
Minced onion – 1/2 cup
2 cloves garlic (crushed)
Crushed tomatoes – 1 (28 oz) can
Tomato paste – 2 (6 oz) cans
Canned tomato sauce – 2 (6.5 oz) cans
Water – 1/2 cup
White sugar – 2 tablespoons
Dried basil leaves – 1 1/2 teaspoons
Fennel seeds – 1/2 teaspoon
Italian seasoning – 1 teaspoon
Salt – 1 tablespoon
Ground black pepper – 1/4 teaspoon
Chopped fresh parsley – 4 tablespoons
12 lasagna noodles
Ricotta cheese – 16 oz
1 egg
Salt – 1/2 teaspoon
Mozzarella cheese (sliced) – 3/4 pound
Parmesan cheese (grated) – 3/4 cup

Directions

1. Put sausage, onion, garlic, and ground beef in a Dutch oven. Cook in medium heat until well brown.  Stir in water, tomato paste, tomato sauce, and crushed tomatoes.  Add sugar, fennel seeds, basil, and Italian seasoning. Put pepper, 1 tbsp salt, and 2 tbsp parsley.  Simmer and cover for 1½ hour. Stir occasionally.

2.  Boil lightly salted water and cook the lasagna.  After 8-10 minutes, drain noodles and rinse with cold water.  Place in a bowl and combine with Ricotta cheese, egg, parsley, and ½ tbsp salt.  Then pre-heat oven to 190 degrees C (375F)

3. Spread 1½ cup meat sauce in a 9”x13” baking dish.  Arrange the 6 pieces of noodles lengthwise over the meat sauce and spread half of the Ricotta cheese mixture.  Top with Mozzarella cheese, spread the meat source, sprinkle ¼ cup Parmesan.  Repeat the layers and top with Mozzarella cheese.  Spray foil with cooking spray and cover.

4.  Bake for 25 minutes.  Remove the foil and re-bake for another 25 minutes. Cool before serving.