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Recipes
Lemon Cheesecake with Gingersnap Crust
By ngaldi
For crust: Preheat oven to 350°F
- Crust
- 2 cups ground gingersnap cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Filling
- 5 8-ounce packages cream cheese, room temperature
- 2 cups sugar
- 1/4 teaspoon salt
- 7 large eggs
- 3 cups (24 ounces) sour cream
- 2 tablespoons (packed) finely grated lemon peel
- 2 tablespoons fresh lemon juice
- Lemon leaves or twists (optional)
Slim Chicken Parmesan
By ngaldi
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain
- 8 ounces whole wheat penne pasta
- 4 5 ounces skinless, boneless chicken breast halves
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/3 cup dry red wine
- 1 28 ouncecan chopped tomatoes
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup finely chopped flat-leaf parsley
Homemade Sugar-Free Spiced Chestnuts Holiday Gift
By ngaldi
Instructions Toast nuts and seeds in a dry pan for 3 minutes; set aside
- 2 cups chestnuts, sliced
- 1 cup pecans halves
- 1/3 cup pumpkin seeds
- 1 Tbsp. stevia liquid
- 1 tsp. sea salt
- 1/4 tsp. Simply Organic Cinnamon
- 1/4 tsp. Simply Organic Cumin
- 1/4 tsp. Simply Organic Coriander
- 1/8 tsp. Simply Organic Cayenne Pepper
- 1/8 tsp. Simply Organic Garlic Powder
- 2 Tbsp. water
- 1 Tbsp. Earth Balance Vegan Butter Sticks
Parmesan Balls
By ngaldi
Preheat oven to 350° Mix the first 5 ingredients in a food processor
- 1 1/4 cups flour
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dry mustard
- 1/2 cup butter, melted
Chocolate Idiot Cake
By ngaldi
Preheat the oven to 350F (175C)
- 10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
- 7 ounces (200 g) butter, salted or unsalted, cut into pieces
- 5 large eggs, at room temperature
- 1 cup (200 g) sugar
Margarita-Grilled Chicken Salad
By ngaldi
There's no alcohol in the margarita drink mix marinade, but the flavor is all there
- 4 medium skinless, boneless chicken breast halves
- 1 1/2 cups margarita drink mix (contains no alcohol)
- 1 teaspoon ground cumin
- 1 teaspoon finely shredded lime peel
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons lime juice
- 1/8 teaspoon cayenne pepper
- 4 medium tomatoes, sliced
- 2 medium avocados, halved, seeded, peeled, and sliced
- 1/2 of a medium red onion, thinly sliced and separated into pieces
- 1/4 teaspoon cracked black pepper
Sushi Rice
By ngaldi
Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes
- 2 cups short-grain Japanese rice
- 1/4 cup sake-mash vinegar (or white wine vinegar)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons salt
Panko-Coated Chicken Schnitzel
By ngaldi
Set the flour, eggs and panko in three separate shallow bowls
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Hot Crabmeat Dip
By ngaldi
In a double boiler, melt cream cheese and butter
- 8 ox cream cheese
- 4 oz butter
- 1 lb crabmeat
- 1 small onion, finely chopped
- 1 tsp red pepper, finely chopped
- dash of Tabasco sauce
- 1 clove garlic, crushed
Sopapillas
By ngaldi
In a large bowl, sift together flour, baking powder and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup water
- 2 cups vegetable oil for frying