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Recipes
Grilled Flank Steak with Shallot and Red Wine Sauce
By ngaldi
Directions In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until ...
- 4 shallots, sliced in thin rings
- 4 tablespoons olive oil
- 1 cup red wine
- 1 cup beef broth
- Salt and freshly ground black pepper
- 1 (1 1/2 pound) piece flank steak
- 1 tablespoon cold butter, in small chunks
- Special Equipment: A grill or grill pan
Baked French Toast Casserole with Maple Syrup
By ngaldi
Recipe courtesy Paula Deen
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Amy's Mud Puddles
By ngaldi
Heat oven to 350°F. Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until ...
- Glaze Ingredients:
- 1/4 cup LAND O LAKES® Butter
- 1 (11.5-ounce) package (2 cups) milk chocolate chips*
- 1 (14-ounce) can sweetened condensed milk
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 4 teaspoons milk or water
Filet Mignon with Bordelaise Sauce Recipe | Yummly
By ngaldi
1. Make the sauce: In a 2-qt
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 shallots, finely diced
- 1 bay leaf
- 6 tbsp. Demi-Glace
- 4 (6-oz.) filet mignons
- Kosher salt and freshly ground
- black pepper, to taste
- 2 tbsp. canola oil
- 1 tbsp. chilled unsalted butter, diced
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
Brussels Sprouts Fricassee
By ngaldi
Heat a large skillet over medium heat, add the bacon, and cook, stirring,until crispy
- 3/4 cup diced bacon
- 2 teaspoons minced garlic
- 1/2 cup minced onion
- 3 pounds Brussels sprouts, trimmed and sliced 1/4-inch thick vertically
- 1 cup chicken stock
- 1 teaspoon pumpkin spice
- salt and white pepper
- 1/2 cup toasted and chopped walnuts
- 2 Granny Smith apples, cut into 1.2-inch dice
- 3 tablespoons butter
Quinoa Fried Rice
By ngaldi
In a medium lidded saucepan, combine the quinoa and water and bring to a boil
- 1 cup quinoa
- 2 cups water
- 2 tablespoons coconut or vegetable oil
- 4 medium carrots (preferably assorted colors), diced
- 2 medium shallots, thinly sliced
- 4 scallions, white and green parts separated, thinly sliced
- Sea salt
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sriracha
- 2 eggs, beaten
Favorite (Hardcore) Chili
By ngaldi
I simplified it a bit, using the chili powder substitution at the bottom, and using ground bison and canned beans
- Table salt
- 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
- 6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
- 2-4 dried árbol chiles, stems removed, pods split, seeds removed
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2 1/2 cups chicken broth, divided
- 2 medium onions, cut into 3/4-inch pieces (about 2 cups)
- 3 jalapeño peppers, stems and seeds removed, cut into 1/2-inch pieces
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons light molasses
- 3 1/2 pounds blade steak, trimmed of gristle and cut into 1/2-inch pieces
- 1 (12-ounce) bottle mild lager, such as Budweiser
Slow Cooker Enchiladas
By ngaldi
Crumble the ground beef into a skillet over medium-high heat
- 1 pound lean ground beef
- 10 (6 inch) corn tortillas, quartered
- 1 (1 ounce) package taco seasoning mix
- 1 1/4 cups water
- 1 (12 ounce) jar chunky salsa
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cups shredded Mexican cheese blend
Extra-Crispy Tossed Potatoes
By ngaldi
Preheat the oven to 450°
- 2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
- 2 tablespoons olive oil
- Kosher salt
Baked Rigatoni with Spinach, Ricotta, and Fontina
By ngaldi
Heat the oven to 450°. Oil a 9-by-13-inch baking dish
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10-ounce package frozen spinach, thawed
- 2 cups (about 1 pound) ricotta
- 5 tablespoons grated Parmesan
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina, grated (about 1 1/2 cups)