Ngaldi's profile page
Recipes
Pavlova Deluxe
By ngaldi
Preheat oven to 400 degrees F (205 degrees C)
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 1 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoons distilled white vinegar
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 2 teaspoons confectioners' sugar
- 4 passion fruits
Pumpkin Cheesecake with Gingersnap Crust
By ngaldi
Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans)
- 20 gingersnap cookies
- 4 tablespoons melted butter
- four 8 oz packages of softened cream cheese
- 1 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons flour
- 1 cup pumpkin puree
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 4 eggs
Apple Baked Bean Casserole
By ngaldi
Recipe courtesy Paula Deen
- 1 cup diced onion
- 2 (15-ounce) cans Boston-style baked beans
- 1 cup diced Granny Smith apple
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- 1 teaspoon salt
- 5 strips bacon
Slow Cooker Chili
By ngaldi
Heat a large pan over medium-high heat and brown the ground beef, breaking up any large chunks with a wooden spoon
- 2 pounds ground beef
- 1 large yellow onion, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 2 14-ounce cans diced tomatoes, juice reserved
- 2 14-ounce cans pinto beans, drained and rinsed
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
Taco in a Bag
By ngaldi
Place ground beef in a large skillet
- 1 pound lean ground beef
- 1 (1 ounce) package taco seasoning mix
- 4 (2.5 ounce) packages corn chips
- 2 cups shredded lettuce
- 1 chopped fresh tomato
- 1 cup shredded Cheddar cheese
- 1/3 cup salsa
- 1/2 cup sour cream
Orange Cranberry Bread
By ngaldi
In a large mixing bowl, combine dry ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup orange juice
- Grated peel of 1 orange
- 2 tablespoons melted butter or margarine
- 2 tablespoons hot water
- 1 cup fresh or frozen cranberries
- 1 cup coarsely chopped walnuts
DRIED FRUIT MOSTARDA WITH GRILLED CROSTINI
By ngaldi
Over high heat, combine the Sugar and Red Wine and bring to a boil
- 1 1/2 cups Sugar
- 1 1/2 cup Dry Red Wine
- 1/2 cup Prepared Mustard
- 1/4 cup Mustard Seeds
- 4 Dried Figs (cut in 1/2-inch pieces)
- 1/2 cup Dried Apricots (cut in 1/2-inch cubes)
- 1/2 cup Dried Cherries
- 1/2 cup Dried Apples (julienned)
- To Serve
- Olive Oil
- 1 Baguette (sliced in 1/2-inch slices at a bias to make crostini)
Butternut Squash Turnovers
By ngaldi
Preheat the oven to 375°
- 1/4 cup extra-virgin olive oil
- 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- 2 garlic cloves, chopped
- 2 tablespoons thyme leaves
- Salt and freshly ground pepper
- One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
- 14 ounces all-butter puff pastry, thawed if frozen
- 3/4 pound fresh goat cheese (1 1/2 cups)
- 1 large egg, lightly beaten
Green Bean Slaw
By ngaldi
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes
- 1 1/4 pounds haricots verts (thin green beans)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot, cut into fine julienne
- 1 medium parsnip, cut into fine julienne
- 1 red bell pepper, cut into fine julienne
- 1/2 small red onion, thinly sliced
- Worcestershire sauce
- Hot sauce
- Salt and freshly ground black pepper
- 1 hard-cooked egg, chopped, for garnish (optional)
Chef John's Pumpkin Pancakes
By ngaldi
Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk tog...
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon vegetable oil