Posts filed under 'Italian'
- 9 lasagna noodles – prepare according to directions on package
- 2 C heavy cream
- 2 T cream cheese
- 4 C 6 cheese Italian blend cheese
- 1 lg container cottage cheese
- 1 whole egg
- 2 C small shrimp
- 1 C sliced baby Portabella mushrooms
- 2 cloves garlic, minced
- 2 T Moscotto wine
- 2 tsp basil
- 1 tsp fresh ground pepper
- 1 T butter
- Olive oil
Preheat oven to 350 degrees. Prepare lasagna noodles. In a large skillet, saute shrimp in a small amount of olive oil, basil and 1 minced clove garlic until cooked through. In a medium sauce pan, melt butter and saute 1 clove minced garlic. Slowly add cream and heat until mixture comes to a slight boil, stirring constantly. Add cream cheese and stir until blended. Slowly add about 1 cup of the Italian blend cheese until completely blended and sauce thickens. Add wine and season with pepper. Set aside. In another large saute pan, drizzle the pan with olive oil and saute sliced mushrooms and onion, sprinkled with pepper, until browned. Stir mushroom mixture and Shrimp mixture into the sauce, set aside. In a large mixing bowl, blend 1 egg, 1/4 cup of the Italian cheese, basil and cottage cheese until mixed well.
Line the bottom of a 9 x 13 glass baking dish with 3 of the lasagna noodles. Layer the cheese mixture over the noodles, top with cheese and shrimp sauce and sprinkle with Italian blend cheese. Repeat with the rest of the noodles. Cover with foil and bake in center of oven for about 20 minutes, or until bubbly. Remove foil and bake for 10 minutes more or until lightly browned on top. Remove from oven and let sit for about 10 minutes before serving. Makes 12 servings.
Lighter and/or Gluten Free Option:
Swap the standard lasagna noodles for rice lasagna noodles. Swap the cream cheese for 1/3 less fat cream cheese, do not use fat free as it will not break down well. Swap the cottage cheese for the low fat version. Use the Reduced fat Italian blend instead of the 6 cheese Italian blend. Use Fat Free half & half instead of the heavy cream. Olive oil cooking spray is a great alternative to the standard olive oil. You can also use imitation crab instead of the shrimp. Keep in mind that rice noodles and reducing calorie count can cause the sauce to be a little bland. You may want to add extra garlic, pepper, or top with grated Parmesan cheese to add a little flavor. These changes can bring the calorie count down considerably and also reduce the fat count to less than 8 grams per serving.
- 1 pound of Hamburger
- 1/2 pound of Italian Sausage : optional
- 1 yellow onion diced fine
- 1 egg beaten
- 1 tbsp parsley flakes
- 1/4 cup of bread or cracker crumbs
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp Italian seasoning
Mix all ingredients together. Form into round balls (your size = your preference) the bigger your meatball the longer you have to cook them! you cook the meatballs in the gravy(sauce).
- 4 boneless, skinless chicken breasts
- 1 lb button mushrooms, sliced and cleaned
- sun dried tomatoes, cut into small, thin pieces (about 6 dried tomato pieces)
- 2 C heavy Whipping cream
- 2 T cream cheese
- Provolone slices, thin
- Mozzarella slices, thin
- Parmesan/Asiago blend cheese
- 1/4 C Chardonnay
- 1/4 C Cabernet
- 2 T Aged Balsamic Vinegar
- Garlic and herb seasoning
- 4 T Irish garlic and herb butter
- Angel Hair pasta, cooked until done per directions on package
Take each chicken breast between plastic, pound with a mallet until about 1/4 inch thick. Sprinkle each side with garlic and herb seasoning and tarragon to taste. Place on indoor grill and cook until no pink remains and juices run clear. Set aside.
In a large electric skillet, saute the mushrooms in 2 tablespoons of the Irish garlic and herb butter until lightly brown. drizzle with Balsamic vinegar and Cabernet wine. Cook down until little liquid remains. Remove from pan and set aside. Clean out the pan. In skillet, melt the remaining butter until starting to brown on edges. Pour in the heavy cream and bring to a light boil. Add Cream cheese and stir until melted. Slowly add cheeses, stirring until melted, until you have a desired thickness to your sauce. Do not make too thick. Add sun dried tomatoes and mushrooms. Stir in completely. Add Chardonnay and stir until well blended. Reduce heat and cook for five minutes. Serve Chicken over a bed of pasta and cover with sauce. Serves 4.
- 1.5 lb pkg of bulk mild Italian Sausage
- 1 lb cleaned and sliced button mushrooms
- 1 small onion, diced fine
- 14.5 0z can of diced tomatoes in basil, oregano and garlic
- 2 cloves garlic, peeled
- 12 – 15 plum tomatoes, pureed (about 3-4 cups)
- 1/2 cup red or burgundy wine
- 2 Tbs tightly packed, light brown sugar
- Worcester sauce, to taste
- Basil, Italian seasoning and Marjoram to taste
In an electric skillet, brown Italian sausage, breaking up meat as it browns. Add the onion and mushrooms and cook down. While meat is cooking, puree tomatoes in a large food processor, some chunks may remain. Add basil, Italian seasoning, marjoram and garlic cloves and process until completely blended and garlic is diced fine. Add to meat and mushrooms (do not drain meat). Add canned tomatoes,Worcester sauce to taste, brown sugar and wine, stir until well blended. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 2 hours until liquid is reduced and sauce is thick. Serve over favorite pasta. Makes 4-6 servings.
- 1 lb ground bulk mild Italian Sausage
- 9 oz fresh cheese tortellini
- 2 – 14.5 oz cans diced tomatoes in garlic, basil & oregano
- 2 quarts tomato soup
- 1 small onion, diced fine
- ½ C sour cream
- 1 pint half and half
- ¼ C sherry
- ½ C grated Parmesan/Asigo blend cheese
- Fresh chopped basil to taste
- Garlic and herb seasoning to taste
In a large soup kettle, add tomato soup, diced tomatoes, onion, chopped basil and garlic and herb seasoning. Bring to a slow boil. Add half and half and sour cream. Stir thoroughly until well blended. Roll sausage into small meatballs and add to slowly boiling soup. Add wine and cheese, stirring until cheese is melted. Add tortellini and cook until tortellini is tender and sausage is no longer pink. Allow to cool before serving. Can be frozen for up to a month if you wish to make ahead.
- 1 lb Bay Scallops
- 2 T Irish garlic & herb butter
- 14.5 oz can diced tomatoes in garlic, basil & oregano
- Red wine to taste
- 1/2 C half and half or heavy cream
- 5 T Parmesan/Asiago blend cheese
- 9 oz fresh Angel hair pasta, cooked, drained and lightly coated in butter
In a large skillet, melt 1 tablespoon butter and saute scallops. Drain liquid and add other tablespoon butter and saute until browned. In a medium sauce pan, heat tomatoes to boiling, add splash of red wine to taste and continue to boil. Slowly add half and half (or heavy cream for creamier sauce), continue stirring. Slowly add Parmesan/Asiago cheese one tablespoon at a time, stirring constantly until well blended. Serve over pasta, sprinkle with Parmesan/Asiago cheese if desired. Serves 4.
- 1 lb chopped frozen spinach
- 1 stalk celery, chopped fine
- 1/4 C diced onion
- 1 lb sweet Italian sausage
- 1lb mini potato dumplings
- 64 oz high grade chicken broth (I use roasted chicken broth)
- 3 bouillon cubes
- 8 C water
- Italian white sauce (see below)
- garlic powder and pepper to taste
In a large soup kettle, soften celery, onion and spinach in a small amount of chicken broth brought to a slight boil, until tender. Add remaining broth, bouillon cubes and 8 cups water. Bring to a boil, stirring occasionally to avoid scorching. Form sausage into small meat balls, about 1/2 to 3/4 inch in diameter. You can also break off small pieces and just add it to the soup to save time. Add meat to broth and boil slowly. While meat is cooking, make white sauce. Add potato dumplings and allow to cook, reducing heat. Stir occasionally. Add white sauce a small amount at a time to avoid clumping. Add garlic powder and pepper to taste. Reduce heat to low to simmer for about 15 min or until dumpings are done, stirring occasionally. Allow to cool before serving.
Italian White sauce:
- 1 C heavy cream
- 1/2 C butter (1 stick)
- 1 -2 T flour
- 3 T grated Parmesan cheese (or Parmesan/Asiago blend)
- 1/4 tsp garlic powder
- dash salt
In a small sauce pan, melt butter. Add cream slowly, stirring constantly until well blended. Cook over medium/low heat until creamy, about 5 minutes. Add flour, very slowly to avoid clumping, until well blended. Add remaining ingredients and blend until creamy, like Alfredo sauce. Add more four, if needed.
- 2 boxes Tricolored Pasta (I use Rainbow Rotini)
- 1 Red Onion
- 2 Big cans Black Olives
- 3 Heads of Broccoli
- 2 Heads of Cauliflour
- 1 Green Pepper ( can be omitted )
- 1 Lb Bacon
- 1 Bottle Kraft Zesty Italian (found by salad dressing isle)
- 1 Jar T. Margetti’s Sweet Italian (found in cooler section usually by prebagged salad)
Boil pasta until just tender (don’t over cook) drain and then set aside. Chop red onion, broccoli, cauliflour, black olives, and green pepper. Cut up bacon (1 inch pieces) and cook until crispy – drain then set aside. Mix pasta and all chopped items together in a large bowl. Crumble cooled bacon into salad. Mix together whole bottles of salad dressings in a seperate container. Then once well mixed pour over the top of salad.
Can be made ahead of time and let the flavor sink in. Makes about 20 servings. Recipe can be cut in half. Great for a picnic or when you need to feed alot of people. Big hit at parties plus with all the vegetables a healty alternative to chips and dip or desserts!
- 1 lb lean ground beef
- 1 egg
- Italian seasoned bread crumbs
- 1/4 C Parmesan cheese
- Olive oil
In a medium sized bowl, blend together ground beef, egg and Parmesan cheese. Add Italian seasoned bread crumbs to thicken mixture, about 1/2 cup. Roll meat into 1-inch sided balls. Place meat balls in large deep skillet that has been prepared with olive oil to prevent sticking. Cook over medium-high heat and brown on all sides. Add to favorite pasta sauce and cook until sauce is heated through and meat balls are not pink inside. Serve over favorite pasta. Makes about about 2 dozen meat balls.
- 4 boneless, skinless chicken breasts
- 1 – 2 C Italian seasoned bread crumbs
- ½ C grated Asiago/Parmesan cheese
- 1 egg
- 3 – 4 C Sauce of your choice
- 2 – 3 C shredded mozzarella cheese
- Fettuccine noodles, cooked according to directions on box
- Olive oil
Preheat oven to 350°. Prepare a baking dish by lightly coating with olive oil to prevent sticking. In a shallow bowl that is large enough to fit the chicken breast, combine bread crumbs and Parmesan cheese. In a separate shallow bowl, combine beaten egg and milk. Coat each chicken breast in milk mixture and then bread crumb mixture so that each breast is completely coated. Place in prepared pan and coat with sauce. Sprinkle mozzarella cheese over the top, cover with foil and bake for 25 – 30 min or until no pink remains in chicken. Drain noodles and coat with olive oil or butter. Make a bed of pasta on each plate and over with chicken breast and sauce. Serves 4. Note: For added flavor add about 3 – 4 tablespoons of burgundy wine to your sauce and extra garlic, basil and oregano to your bread crumbs. For crispier crust, Lightly pan fry breaded chicken in olive oil until crusty.
Vegetarian Option: Substitute the chicken with slices of peeled eggplant that are breaded and pan fried until crispy. Bake as above or until cheese is melted and sauce is bubbly.