Ngaldi's profile page
Recipes
Grilled Flank Steak, Portobello and Green Bean Salad
By ngaldi
2008, Ellie Krieger, All rights reserved
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons orange juice
- 1 tablespoon minced garlic
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 pound flank steak, trimmed of all visible fat
- 4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 3/4 pound green beans, trimmed
- 1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
- 4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
- 1/2 small red onion, thinly sliced
Carol Davis' Layer Dip
By ngaldi
Layer in a 9 X 13 pan beans on the bottom covered with avocado, then green chilies
- 2 cans bean dip or refried beans
- 3 avocado's, mashed, or avacado dip
- 1 4 ounce can diced green chilies
- 1 16 ounce sour cream
- 1/3 cup mayo
- 1 package taco seasoning
- 5 green onions, thinly sliced
- 3 medium tomatoes chopped and drained on paper towel
- 2 small cans sliced black olives
- grated cheese to cover the top
- chips
Apple-Stuffed Pork Tenderloins Recipe
By ngaldi
In a small skillet, saute apple and onion in oil until tender
- SAUCE:
- 1 medium apple, peeled and chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 1 cup unsweetened apple juice
- 1 cup pomegranate juice
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon minced fresh parsley
Matzo Buttercrunch
By ngaldi
Marcy Goldman, Cooking Light APRIL 2004
- 6 (6-inch) unsalted matzo crackers
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup semisweet chocolate minichips, finely chopped
Chicken and Cashews
By ngaldi
David Bonom, Cooking Light MAY 2009
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons dry sherry
- 4 teaspoons cornstarch, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil, divided
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1/2 cup chopped green onions (about 3 green onions)
- 1/4 cup chopped unsalted dry-roasted cashews
Red, White & Blueberry Trifle
By ngaldi
Whisk the condensed milk and water in a bowl
- For the cream filling:
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Quick Bean and Rice Casserole
By ngaldi
Only four ingredients combine for flavor pairings taking traditional tastes to unique in this fabulous dish
- 2 1/2 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 1 can (16 ounces) Vegetarian Baked Beans
- 1/4 cup maple-flavored syrup
White Lasagna Cupcakes
By ngaldi
Preheat the oven to 350°
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
Ziti, Eggplant, and Fontina Gratin
By ngaldi
In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat
- 7 tablespoons olive oil
- 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
- 1 pound ziti or penne
- 1/2 pound fontina, grated (about 2 cups)
Chile Relleno Casserole
By ngaldi
Slit chiles lengthwise on one side
- 4 7-ounce cans whole, mild green chiles
- 1 pound Monterey Jack Cheese (substitute with pepper jack for extra spice)
- 5 eggs
- 1 1/4 cups milk
- 1/4 cup flour
- 1/2 teaspoon salt
- dash go black pepper
- 4 cups grated mild Cheddar cheese (1 pound)