Ngaldi's profile page
Recipes
Three Cheese Hot Artichoke Dip
By ngaldi
Recipes courtesy Paula Deen
- 1 (8 ounces) block cream cheese, softened
- 1 cup mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Prosecco and Parmesan Risotto
By ngaldi
Ann Taylor Pittman, Cooking Light SEPTEMBER 2010
- 1 1/2 tablespoons butter
- 2/3 cup finely chopped shallots
- 3 garlic cloves, minced
- 1 1/3 cups uncooked Carnaroli or other medium-grain rice
- 1 cup prosecco or other sparkling white wine, divided
- 3 cups fat-free, lower-sodium chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese, divided
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Tuna Ceviche with Avocado and Cilantro
By ngaldi
Line a baking sheet with plastic wrap
- 1 pound sushi-grade tuna, sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dice
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Salt
Mini Tacos
By ngaldi
These little taco-flavored treats in wonton crusts make mouthwatering, family-favorite appetizers
- 24 wonton wrappers
- 1 pound lean ground beef
- 1 1 1/4 ounce package taco seasoning mix
- 2 tablespoons Pace® Picante Sauce
- 1/2 cup Pace® Chunky Salsa
- 4 ounces shredded Mexican cheese blend (about 1 cup)
- Sour cream (optional)
- Sliced pitted ripe olive (optional)
Baked Mushroom Topped Brie
By ngaldi
Baked Mushroom Topped Brie is sure to be a hit at your next party
- 1/2 pound fresh crimini mushrooms, sliced
- 1/2 cup onion, coarsely chopped
- 1/4 cup walnuts, finely chopped
- 1 large clove garlic, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 (7-ounce) wheel Brie cheese, cold
- 2 tablespoons fresh parsley or chives, finely minced (optional)
Tomato Canapes
By ngaldi
Recipe courtesy Paula Deen
- 3/4 cup finely diced tomatoes
- 2 teaspoons finely diced onions
- 1 teaspoon finely chopped fresh basil leaves
- 1/2 teaspoon The Lady's House Seasoning, recipe follows
- 1 package mini phyllo shells
- 1/2 cup packed shredded mozzarella
- 1/4 cup mayonnaise
- 4 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)
Cucumber -Lime Infused Gin and Tonic
By ngaldi
1. Cut 4 cucumbers into 1/4-inch-thick slices (about 2 cups)
- 6 Persian cucumbers, divided (about 1 pound)
- 8 (2 1/2-inch-long) strips lime rind
- 1 1/2 cups gin
- 1/2 cup fresh lime juice
- 1 lime, thinly sliced
- 5 cups tonic water, chilled
Sunday Rib Roast
By ngaldi
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
- Mustard Horseradish Sauce:
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Kale, Quinoa & Avocado Salad with Lemon Dijon Vinaigrette
By ngaldi
"Steaming the kale removes some of the bitterness
- 2/3 cup quinoa
- 1 1/3 cups water
- 1 bunch kale, torn into bite-sized pieces
- 1/2 avocado - peeled, pitted, and diced
- 1/2 cup chopped cucumber
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped red onion
- 1 tablespoon crumbled feta cheese
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Lasagna-Style Baked Pennette with Meat Sauce
By ngaldi
Preheat the oven to 350°
- 1 pound pennette or ditali
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 pound ground lamb
- 1 pound ground veal
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons chopped marjoram
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk
- 2 large egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese