Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

This hearty Italian soup is packed with flavor from sausage, escarole, and beans. It's perfect for a cold winter day. Yield: 8 servings Prep time: 10 minutes Cook time: 1 hour Ingredients: 1 pound sweet Italian sausage, prosciutto ends, sopressata, or pepperoni 4 quarts chicken stock 6 garlic cloves, minced Black pepper 1 pound dry white beans, rinsed and drained 2 heads escarole, chopped into 1-inch pieces (about 4 cups) 1/4 teaspoon oregano 3-4 fresh basil leaves Pinch red pepper flakes (optional) 1 bay leaf (optional) Salt Freshly grated Romano cheese Garlic bread, for dipping (optional) Instructions: Brown the sausage in a large soup pot. Remove the sausage from the pot and slice it into rounds or cubes. Set aside. Add the chicken stock, garlic, and several grindings of black pepper to the soup pot. Bring to a boil, then reduce heat and simmer, scraping up any browned bits from the bottom of the pan. Add the beans, oregano, basil, red pepper flakes (if using), and bay leaf (...

  Yields: 1 large loaf Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Ingredients: 3 ¼ cups all-purpose flour + more for dusting 1 tsp sea salt 1 ½  cups warm water 2 tsp instant yeast (or active dry yeast) Instructions: Combine Ingredients: In a large mixing bowl, combine flour, salt, and yeast. Mix well to combine. Add Water: Pour in warm water and mix until a soft dough forms. It's okay if it's slightly sticky. First Rise: Cover the bowl with plastic wrap and a tea towel. Let the dough rise at room temperature for 2-3 hours, or until doubled in size. Shape the Dough: Lightly flour your work surface. Gently turn out the dough onto the floured surface. With floured hands, shape the dough into a round ball. Avoid excessive handling. Score the Loaf: Using a sharp knife, lightly score an "X" on the top of the loaf, or make a few shallow cuts. Prepare Dutch Oven: Preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 45 mi...

Yields: 8 servings | Prep Time: 25 minutes | Chill Time: 6-8 hours | Total Time: 6 hours 25 minutes Ingredients: 2 cups mascarpone cheese (500g) 24 Savoiardi biscuits (ladyfingers) 1 cup strong brewed coffee (230ml) 3 tablespoons dark chocolate, grated 4 large egg yolks, at room temperature 3 large egg whites, at room temperature 6 tablespoons granulated sugar 4 tablespoons coffee liqueur (optional) 1 tablespoon cocoa powder Instructions: Prepare the Egg Yolks: In a large bowl, whisk egg yolks with 3 tablespoons sugar until pale and thick. Gently fold in mascarpone until smooth and creamy. Whip the Egg Whites: In a clean, grease-free bowl, whisk egg whites until foamy. Gradually add remaining sugar and whisk until stiff peaks form. Combine Mixtures: Gently fold one-third of the whipped egg whites into the mascarpone mixture. Repeat with remaining egg whites until fully incorporated. Soak Ladyfingers: In a shallow dish, combine coffee and liqueur (if using). Dip ladyfingers in coff...

Yields : 4 servings Prep time : 35 minutes Cook time : 25 minutes Ingredients:   1/2 pound fettuccine pasta   1/2 pound fresh mushrooms, sliced   1/2 pound boneless, skinless chicken breast, sliced   1 cup heavy cream   1/4 cup unsalted butter   1/4 cup grated Parmesan cheese   1 clove garlic, pressed   1/2 teaspoon olive oil   Salt and pepper to taste Instructions: Cook Pasta : Cook fettuccine according to package directions. Sauté Mushrooms & Chicken : Sauté sliced mushrooms in olive oil over high heat until golden brown. Season with salt. In the same pan, sauté chicken slices until golden brown and seasoned with salt and pepper. Make Alfredo Sauce : In a saucepan, whisk together heavy cream, butter, garlic, and Parmesan cheese. Cook over medium-low heat, stirring constantly, until smooth and slightly thickened. Combine & Serve : Add cooked fettuccine, sautéed mushrooms, and chicken to the Alfredo sauce. Toss to coat. Se...

Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 45-60 minutes Ingredients: 2 cups cooked chicken, shredded or diced 1/2 lb. mushrooms, sliced 1 1/2 cups chicken broth 1 onion, sliced 4 cloves garlic, minced 1/2 lb. pasta or noodles (like fettuccine or penne) 1 1/2 cups milk 2 tablespoons all-purpose flour Salt and pepper to taste Paprika 3 tablespoons butter Cheese for topping (Mozzarella, provolone, Swiss, Parmesan, Monterey Jack, or a blend) Instructions: Sauté Vegetables: Melt butter in a large oven-safe skillet or Dutch oven over medium heat. Add onion and sauté for 5 minutes, or until softened. Reduce heat to low, add garlic, and cook for 2 minutes more. Make Roux: Sprinkle flour over the onion-garlic mixture and stir to combine. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, but only for half the recommended time. Drain and set aside. Co...