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Recipes
Pasta Pomodoro
By ngaldi
Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package angel hair pasta
- 1/4 cup olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 2 cups roma (plum) tomatoes, diced
- 2 tablespoons balsamic vinegar
- 1 (10.75 ounce) can low-sodium chicken broth
- crushed red pepper to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
Honey-and-Lemon-Glazed Roast Chicken
By ngaldi
Preheat the oven to 450°
- 1/4 cup plus 1 teaspoon honey
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- Three 3-pound chickens
- Salt
- 9 large rosemary sprigs
- 9 garlic cloves, quartered
- 1 lemon, cut into 12 wedges
Osso Buco
By ngaldi
Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess
- 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
- all-purpose flour for dredging the veal shanks
- 7 tablespoons unsalted butter plus additional if necessary
- 3 tablespoons olive oil plus additional if necessary
- 1 1/2 cups dry white wine
- 1 1/2 cups finely chopped onion
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped celery
- 1 teaspoon minced garlic
- 3 to 4 cups chicken broth or beef broth
- 1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
- a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
- 1/2 teaspoon salt
- For the gremolata
- 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
- 2 tablespoons freshly grated lemon zest
- 1 tablespoon minced garlic
Harborside Inn Pumpkin Cranberry Bread
By ngaldi
Mix sugar, oil and pumpkin by hand or mixer
- 1/2 cup sugar
- 2/3 cup canola or safflower oil
- 1 16 ounce can pumpkin
- 4 eggs
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cloves
- 1 1/2 teaspoons cinnamon
- 2/3 cup milk
- 2/3 cup dried cranberries (or raisins)
- 2/3 cup chopped walnuts (optional)
Marilyn Davison's Mexican Meat Loaf
By ngaldi
In a mixing bowl, combine eggs, sour cream, chilies, onions, salt, pepper, Tabasco and garlic
- 2 pounds ground meat
- 1 cup medium saltine crackers, crushed
- 2 beaten eggs
- 1 cup dairy sour cream
- 1/2 cup chopped green chilies
- 2 green onions, slice
- 1 teaspoon salt
- fresh ground pepper
- dash Tabasco
- 1 - 2 garlic cloves, crushed
Sea Bass with Tomato and Black Olive Salsa
By ngaldi
In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with...
- Four 5-ounce black sea bass fillets
- 3 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup pitted kalamata olives, chopped (4 ounces)
- 1 cup grape tomatoes, halved
- 2 tablespoons chopped basil
- 2 tablespoons chopped dill
- 1 teaspoon minced red chile
CRANBERRY CHUTNEY
By ngaldi
Nelda Clark's delicious recipe
- 1 12 12 ounce package fresh cranberries (can use frozen)
- 1 1/2 cups sugar (I used 3/4 cup)
- 1/2 cup orange juice
- 1 cup raisins (I use Golden)
- 1 cup chopped walnuts
- 1 cup chopped celery
- 1 tart apple peeled and chopped (I used a Granny Smith)
- 1 tablespoon orange zest
- 1 teaspoon ginger
Holiday French Toast with Apples and Cranberries
By ngaldi
Combine brown sugar, butter, and 1 teaspoon cinnamon in 9 x 13-inch baking dish
- 1 cup packed brown sugar
- 1/2 cup melted butter
- 2 teaspoons cinnamon, divided
- 3 tart apples peeled, cored and thinly sliced
- 1/2 cup dried cranberries
- 1 loaf Italian or French bread cut into 1-inch slices
- 6 large eggs
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
Grilled Flank Steak with Black Beans, Corn & Tomatoes
By ngaldi
This steak dish has a fiesta of flavors, the flank steak is seasoned with cumin and garlic and grilled to perfectio...
- For the black bean, corn and tomatoes:
- 1 1/2 lb flank steak
- 1/2 tsp cumin
- 2 garlic cloves, crushed
- 1/2 tsp kosher salt
- fresh cracked pepper to taste
- 3 tbsp red onion, minced
- 1 tsp olive oil
- 1/4 cup fresh squeezed lime juice
- 2 medium vine ripe tomatoes, diced
- 1 cup canned black beans, drained and rinsed
- 1 cups frozen corn kernels (fresh is fine)
- 2 tbsp finely minced cilantro
- kosher salt and fresh pepper to taste
Cowboy Chicken Casserole
By ngaldi
Recipe courtesy Emeril Lagasse,
- 2 pounds skinless, boneless chicken breasts
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 6 tablespoons unsalted butter
- 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
- Pinch freshly ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 12 cups tortilla chips
- 2 cups finely chopped onions
- 1 cup finely chopped bell peppers
- 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
- 8 ounces grated Pepper Jack
- 8 ounces grated Cheddar
- 1 tablespoon Emeril's Southwest Seasoning, recipe follows
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chopped drained canned tomatoes
- 1 (4-ounce) can diced green chiles, drained