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Recipes
Italian Sausage Rigatoni
By ngaldi
1. Cook sausage according to package directions, keep warm
- 1 package (19.76 ounces) Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced see savings
- 1 package (16 ounces) rigatoni pasta see savings
- 3 tablespoons olive oil see savings
- 2 cloves garlic, minced see savings
- 1 large red pepper, chunked and sauteed see savings
- 2 tablespoons chopped parsley see savings
- 1 jar (26 ounces) of your favorite pasta sauce see savings
Classic Spaghetti and Meatballs
By ngaldi
In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes
- 2 slices white sandwich bread, torn into small pieces
- 1/4 cup whole milk
- 1 pound ground beef chuck
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 1/2 tablespoons minced garlic
- Kosher salt and freshly ground pepper
- 3 tablespoons chopped basil, plus 1 large basil sprig
- 1 teaspoon chopped oregano
- Two 28-ounce cans whole tomatoes
- 1/4 cup extra-virgin olive oil
- Pinch of crushed red pepper
- 1 1/2 pounds spaghetti
Wine Cake
By ngaldi
Combine cake and pudding mixes, eggs, oil, sherry and nutmeg in mixing bowl
- 1 yellow cake mix
- 1 package instant vanilla pudding
- 3/4 cup oil
- 3/4 cup sherry
- 4 eggs
- 1 teaspoon nutmeg
- confectioners sugar
Zucchini and Eggplant Bake
By ngaldi
This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a ...
- 3 medium zucchini, thinly sliced (4 cups)
- 2 large red sweet peppers, coarsely chopped (2 cups)
- 2 medium onions, coarsely chopped (1 cup)
- 1 medium eggplant peeled and coarsely chopped (5 cups)
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 4 eggs
- 1/2 cup light mayonnaise
- 4 ounces Pecorino-Romano cheese, grated (1 cup)
- 8 ounces shredded mozzarella cheese (2 cups)
- 12 rich round crackers, crushed (about 2/3 cup)
Hoisin Flank Steak with Asian Cucumber Salad
By ngaldi
David Bonom, Cooking Light APRIL 2009
- 3 tablespoons hoisin sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon grated orange rind
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 2 cups thinly sliced seeded peeled cucumber
- 1/4 cup thinly vertically sliced red onion
- 1/4 cup matchstick-cut carrot
- 1 tablespoon sugar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/8 teaspoon salt
Pork, Beef and Black Bean Chili
By ngaldi
Heat olive oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 pound chuck steak, fat trimmed, cut into 1-inch cubes
- 6 garlic cloves, minced
- 2 cups water
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 3 6-ounce cans tomato paste
- 2 teaspoons sugar
- 3 cups diced fresh tomatoes
- 3 cups diced onions
- 3 cups diced red bell peppers
- 3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
- 1 cup chopped fresh cilantro
- 2 3/4 cups (about) beef broth
- Grated cheddar cheese
Zuppa Verde
By ngaldi
In a large pot, heat the oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced (1/4 cup)
- 1/4 cup minced parsley
- 6 garlic cloves, thinly sliced
- Few pinches of crushed red pepper
- 1 head of escarole (1 pound), trimmed and chopped
- 1 bunch kale (1 pound)—stems and ribs discarded, leaves thinly sliced
- 1 bunch Swiss chard (1 pound)—stems and ribs discarded, leaves thinly sliced
- 8 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter, at room temperature
- Six 1-inch-thick, diagonal slices of baguette
- 2 tablespoons sherry vinegar
- Sea salt
- Freshly ground white pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Mashed Sweet Potato with Nutmeg and Sour Cream
By ngaldi
Recipe courtesy Emeril Lagasse
- 4 large sweet potatoes
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- 4 tablespoons sour cream
- 4 tablespoons unsalted butter, cut into 4 pieces
PORK - BAKED STUFFED TENDERLOIN
By ngaldi
Preheat oven to 325°F. Dissolve bouillon cube in 1/2 cup hot water
- 1 (2 to 2 1/2 lb.) pork tenderloin (8 to 9-inches)
- 1 can chili peppers, chopped fine
- 5 green onions, chopped fine
- 1 dash salt and pepper to taste
- 1 dash garlic powder to taste
- 2 c. herb seasoned stuffing mix
- 1 cube bouillon (use beef if pork not available)
- 1/2 c. hot water (to dissolve cube)
- 1/2 lb. bacon (for wrapping tenderloin)
Three-Alarm Italian Style Chili Mac
By ngaldi
Recipe courtesy Rachael Ray
- 1 pound penne pasta or cavatappi (hollow pasta spirals)
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 1/2 pounds ground sirloin
- 2 tablespoons chili powder, 2 palmfuls
- Black pepper
- 1 onion, chopped
- 1 cubanelle pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 to 4 cloves garlic, chopped
- 1 cup beef stock
- 1 (28-ounce) can fire roasted crushed tomatoes
- Handful basil leaves, torn
- 2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)