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Recipes
Petite Popovers
By ngaldi
Preheat over to 400° F. Grease pan; set aside
- 4 large eggs
- 1 1/4 cups milk
- 1 1/4 cups flour
- 1/4 cup butter, melted
- 3/4 teaspoon salt
Tropical Chicken Boat Casserole
By ngaldi
Cook rice and place in the bottom of a 9" X 13" X 2" greased casserole dish
- 7-ounces packages seasoned wild and long grain rice
- 1 8 1/2-ounce can chopped and drained artichoke hearts
- 1 10 1/2-ounce can drained mandarin oranges
- 1 cup tropical trail mix
- 6 cooked chicken breasts
- 2 tablespoons curry powder
- salt and pepper to taste
- 1/2 cup chopped onion
- 1 cup cooked and chopped green beans
- 1/4 cup Dijon mustard
- 2 cups fat free hald-and-half
- Directions
- Cook rice and place in the bottom of a 9" X 13" X 2" greased casserole dish. Place the chicken on top of the rice, then mix the remaining ingredients (except the mustard and 1/2 & 1/2). Pour over the
Goat-Cheese Stuffed Mushrooms
By ngaldi
- Olive oil, for baking sheet
- 3 slices white sandwich bread
- 1 small garlic clove, coarsely chopped
- 1 log (5 ounces) soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- Coarse salt
- 2 packages (10 ounces each) white button mushrooms, stems removed
Broiled Zucchini and Potatoes with Parmesan Crust
By ngaldi
Recipe courtesy Giada De Laurentiis
- 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
- Pinch kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Pumpkin Streusel Bread
By ngaldi
Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly
- Topping
- 1/4 cup chopped pecans
- 2 tablespoons sugar
- 1 1/2 tablespoon chilled butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
- Bread
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup raisins
- 1 teaspoon bakins soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin
- 1/2 cup plain low-fat yogurt
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
Spaghetti Alle Vongole
By ngaldi
As soon as you buy the clams, put them in a large container and fill with salt water (it should taste like the sea)
- 450 gramsManilla clams (1 pound)
- 180 gramsdry spaghetti (6.35 ounces)
- 2 tablespoonsextra virgin olive oil
- 10 gramsgarlic (~2 medium cloves)
- 1 chili pepper minced
- 3 tablespoonsdry white wine
- 7 gramsflat leaf parsley (a small handful)
Inside Out Caramel Apples
By ngaldi
In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup
- 3 large Granny Smith or Pink Lady apples*
- 1 large lemon
- 2 cups brown sugar
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons light corn syrup (alternatively, maple syrup)
- 1 teaspoon vanilla extract
- Chocolate sauce (optional)
Blue Cheese & Fig Appetizers
By ngaldi
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/3 pound blue cheese, chilled and cut into 36 pieces
- 1/2 cup fig jam
Chicken and Rice Casserole
By ngaldi
Recipe courtesy Paula Deen
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Paprika Chicken Thighs with Spinach and Egg Noodles
By ngaldi
Bring a large pot of water to a boil, salt it, add the noodles and cook until tender
- Salt and pepper
- 1/2 pound extra-wide egg noodles
- 2 tablespoons tomato paste
- 1 tablespoon sweet smoked paprika (about a palmful)
- 1 1/2 About 1 1/2 teaspoons worcestershire sauce
- 1 About 1 teaspoon hot sauce
- 8 pieces skinless, boneless chicken thighs
- 1 About 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 2 tablespoons butter
- 1 large clove garlic, grated or finely chopped
- 1 shallot, finely chopped, or 1/4 cup finely chopped onion
- 2 bunches fresh spinach leaves, cleaned and sliced, or 1 box thawed frozen chopped spinach
- 1/4 cup chopped fresh herbs, such as dill and parsley (optional)