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Recipes
Fruit Salsa
By ngaldi
In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers
- 1 tomato
- 1 orange, peeled and segmented
- 2 kiwis, peeled and sliced
- 1 red onion, coarsely chopped
- 1 avocado, peeled and pitted
- 1 bunch cilantro
- 2 jalapeno chile peppers
- garlic salt to taste
Poblano Bolognese Pasta
By ngaldi
Recipe adapted from Comodo, New York, NY
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 stalk celery, roughly chopped
- 3/4 pound beef chuck
- 1 cup dry white wine
- 1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands
- 3 bay leaves
- 2 teaspoons nutmeg
- 3 sprigs thyme
- Salt and pepper, to taste
- 1 pound fresh fettuccine
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 poblano pepper, finely chopped
- 1/2 cup heavy cream
- 3 ounces Parmigiano-Reggiano cheese, grated
Spinach Calzones with Blue Cheese
By ngaldi
Cooking Light MAY 1999
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 4 garlic cloves, minced
- 4 cups spinach leaves
- 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- 1 1/3 cups sliced cremini or button mushrooms
- 3/4 cup (3 ounces) crumbled blue cheese
Cinnamon-Raisin Bread Custard with Fresh Berries
By ngaldi
Preheat the oven to 350°
- 16 slices of cinnamon-raisin bread
- 6 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Confectioners' sugar
- Fresh berries, for serving
Classic Cole Slaw
By ngaldi
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine
- 1 cup mayonnaise
- 1 1/2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3/4 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 medium green cabbage, very thinly sliced (about 4 cups)
- 1/2 medium red cabbage, very thinly sliced (about 4 cups)
- 2 medium carrots, peeled; julienned or grated
- COOKING TIPS
- Braise the Roof all Spring Long With These Lighter, Brighter Recipes
- HOW-TO
- Why You Should Be Deep-Frying Your $50 Steak (We’re Not Kidding)
- Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
- Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.
- Recipe by Hattie B's, Nashville
- Photograph by Jeremy Liebman
- See More
Easy Fried Rice
By ngaldi
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat
- 2 spray(s) cooking spray
- 2 large egg(s), lightly beaten
- 1 cup(s) uncooked carrot(s), shredded
- 1 cup(s) uncooked scallion(s), sliced, divided
- 3 cup(s) cooked white rice
- 1/2 cup(s) frozen green peas, thawed
- 1/4 cup(s) low-sodium soy sauce, or to taste
Delicious Matzo Candy
By ngaldi
Preheat an oven to 350 degrees F (175 degrees C)
- 12 matzo crackers
- 1 cup butter
- 1 cup brown sugar
- 1 (12 ounce) bag semisweet chocolate chips
- 1 cup chopped walnuts
Pork Ribs
By ngaldi
Prepare the baking sheet: Line a baking sheet with aluminum foil and set a cooling rack on top
- 4 to 5 pounds spare ribs or baby back ribs
- 1/4 cup Dijon mustard
- 2 teaspoons liquid smoke (optional)
- 1 cup spice rub, like this one
- 1 cup barbecue sauce, store-bought or homemade
Hot Baked Taco Dip
By ngaldi
This hot taco dip is perfect with tortilla chips and is always a crowd pleaser
- cooking spray
- 1 pound ground beef
- 1 green bell pepper, chopped
- 1 package taco seasoning mix
- 1 tomato, chopped
- 1 bunch green onions, chopped
- 2 tablespoons hot taco sauce, or more to taste
- 1 (16 ounce) container sour cream
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 (14.5 ounce) package tortilla chips, or more as needed
Santa Fe Enchilada Bake
By ngaldi
Heat oven to 400°F. Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spra...
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 cups salsa
- 1 package (10 oz.) frozen corn, thawed and drained
- 12 corn tortillas (6 inch)
- 1 cup sour cream
- 1 1/2 cups Mexican Style Finely shredded Four Cheese