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Recipes
Baked Pasta with Sausage, Tomatoes, and Cheese
By ngaldi
Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat
- 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
- 1 pound hot turkey Italian sausage links
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5-ounce) cans petite-diced tomatoes, undrained ;
- 1/4 cup chopped fresh basil
- Cooking spray
- 1 cup (4 ounces) shredded fresh mozzarella cheese
Corned Beef and Cabbage
By ngaldi
Place corned beef in large pot or Dutch oven and cover with water
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Devon's Award-Winning Chili
By ngaldi
Copyright 2010, Devon Fredericks, All Rights Reserved
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 1/2 cup strong coffee
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Goat Cheese-Stuffed Roasted Figs
By ngaldi
Quarter 12 figs, cutting three-quarters of the way down
- 12 figs
- Goat Cheese
- Warmed honey
Artichoke and Cheese Stuffed Mushrooms
By ngaldi
Recipe courtesy Rachael Ray
- 24 large (2 1/2 to 3 inches wide) white mushrooms
- 1/4 cup extra-virgin olive oil, for drizzling
- Salt and pepper
- 2 cans sliced or quartered artichoke hearts
- 2 cloves minced garlic
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- Pinch dried thyme
- Handful grated Parmesan
- Handful parsley leaves, finely chopped
- 1 tub shredded Asiago cheese, 8 ounces
Roasted Brussels Sprouts and Shallots
By ngaldi
Preheat oven to 375° F. Peel shallots, leaving the root ends intact so they'll hold together
- 24 small shallots
- 2 tablespoons extra-virgin olive oil, divided
- 2 bounds Brussels Sprouts, preferably small
- 1 teaspoon kosher salt
Cold Poached Salmon
By ngaldi
In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsle...
- 3 cups dry white wine
- 1 small onion, chopped
- 3 celery ribs, chopped
- 1 tablespoon whole black peppercorns
- 3 parsley sprigs
- One 3-pound fillet fatty salmon, pin bones removed
- 6 thin lemon slices, for garnish
- 12 thin cucumber slices, for garnish
- 2 cups plain Greek yogurt
- 1/3 cup finely diced seeded cucumber
- 1/4 cup finely diced red onion
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 3 tablespoons minced capers
- 3 tablespoons minced cilantro
- 3 tablespoons minced dill
- 1 tablespoon ground cumin
- Kosher salt
- Freshly ground white pepper
Rose's Bake Artichoke Hearts
By ngaldi
Preheat oven to 325°. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pep...
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Parmesan cheese, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 tablespoon mixed dried herbs, such a thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced (2 teaspoons)
Southwest Black Bean Lasagna
By ngaldi
Preheat oven to 350°. Cook noodles according to package directions
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 cup yellow onion, 1/4" dice
- 1/2 cup green pepper, 1/4" dice
- 1/2 cup red pepper, 1/4" dice
- 3 cloves garlic, chopped fine
- 1 cup zucchini, 1/4" dice
- 1 teaspoon ground cumin
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 (15 ounce cans) black beans, rinsed and drained
- 1 1/2 cup frozen corn, rinsed and drained
- 3/4 cup slice black olives, drained
- 1/4 cup fresh cilantro, chopped fine
- 4 1/4 cup classico marinara sauce
- 1 cup tomato salsa, medium spice
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 2 cups monterey jack/colby cheese blend, shredded
- 1 large egg
- 1 cup sour cream
- cilantro springs, for garnish (optional)
BLT Appetizer
By ngaldi
Recipe courtesy Phyllis Curlee as adapted by Paula Deen
- 1 cup mayonnaise
- 1 cup sour cream
- Iceberg lettuce, shredded
- 2 large vine-ripe tomatoes, chopped
- 1 pound lean bacon, cooked crisp and crumbled
- Sea salt bagel chips