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Recipes
Matzo Ball Soup
By ngaldi
Cynthia Wigutow, Hollywood, Florida, Southern Living NOVEMBER 2009
- GARNISH:
- 1 (1-oz.) package fresh dill
- 1 bunch fresh parsley
- Kitchen string
- 3 skin-on, bone-in chicken breasts (about 3 lb.)
- 1 medium onion, quartered
- 4 medium carrots, thinly sliced
- 3 parsnips, thinly sliced
- 3 celery ribs
- 2 tablespoons vegetable oil
- 4 large eggs, lightly beaten
- 1 cup matzo meal
- 1 3/4 teaspoons kosher salt
- 1 1/2 to 2 Tbsp. fresh lemon juice
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- Fresh dill sprigs
Minnesota Baked Beans
By ngaldi
Dice the bacon and fry until crispy
- 1/4 pound bacon
- 1 pound ground beef
- 1 onion, diced
- 1 (15 ounce) can pork and beans*, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can butter beans, drained
- 1/2 cup ketchup
- 1/2 cup brown sugar, packed
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- * I use Bush's vegetarian beans instead
Grilled Eggplant Parmesan
By ngaldi
Preheat the oven to 450° and heat a grill pan
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes, sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Salt
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Crusty bread, for serving
Grilled Flank Steak with Rosemary
By ngaldi
Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 4 1/2 tablespoons honey
- 6 large garlic cloves, minced
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 1 1/2 tablespoons coarsely ground black pepper
- 1 1/2 teaspoons salt
- 1 2 1/4-pound flank steak
Fresh Ham with Cracklings and Pan Gravy
By ngaldi
With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incision through the skin the e...
- an 8- to-10 pound fresh ham (shank and leg of pork)
- vegetable oil for rubbing the ham
- 1 tablespoon coarse salt
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon crumbled dried sage
- 1/2 teaspoon pepper
- 1 teaspoon English-style dry mustard
- 12 ounces beer (not dark)
- watercress sprigs for garnish
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon English-style mustard
- 1/4 teaspoon crumbled dried sage
- 1/8 teaspoon dried thyme, crumbled
- 1/4 teaspoon sugar
- 2 teaspoons cider vinegar
Caviar Mousse
By ngaldi
Dissolve gelatin in double boiler with lemon and vermouth until melted
- 10 large eggs, hard boiled, riced (while warm)
- 1 1/2 cups mayonnaise
- 1/2 onion, grated fine
- 1 1/2 teaspoon anchovy paste
- 2 teaspoons Escoffier sauce
- 3 tablespoons lemon juice
- 3 tablespoons dry vermouth
- 1 1/2 packages unflavored Knox gelatin
- 2 4 ounce jars caviar or lump fish, rinsed and drained well
- cocktail rye and/or pumpernickel
Chicken Enchiladas In 20 Minutes
By ngaldi
Adam Hickman, Cooking Light JULY 2013
- 1 cup prechopped onion
- 1 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 (15-ounce) can unsalted tomato sauce
- 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 12 (6-inch) corn tortillas
- Cooking spray
- 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
- 1 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 6 tablespoons sour cream
Roasted Squash & Apple Soup
By ngaldi
Description I think this rich soup is a showstopper
- 1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
- 2 medium onions, peeled and quartered
- 3 cloves garlic, peeled
- 2 tart, firm apples, peeled, cored, and quartered
- 2 tablespoons extra virgin olive oil
- Salt and red chili powder to taste
- 4-5 cups vegetable stock
Pan-Seared Steak with Chive-Horseradish Butter
By ngaldi
Mary Drennen, Cooking Light JANUARY 2013
- 5 teaspoons butter, softened
- 1 tablespoon prepared horseradish
- 1 tablespoon minced fresh chives
- 4 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Amy's Barbecue Chicken Salad
By ngaldi
Preheat the grill for high heat
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can French fried onions
- 1/2 cup Ranch dressing
- 1/2 cup barbeque sauce