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Recipes
Beef Stroganoff with Buttered Noodles
By ngaldi
Preheat oven to 300 degrees F
- 4 cloves garlic, roughly chopped, plus 2 cloves, minced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 sprig fresh rosemary, leaves removed
- 1 large sprig fresh thyme, leaves removed
- 3 pounds beef short ribs, cut into 2 ribs apiece
- 1 1/2 pounds cremini mushrooms
- 1 1/2 pounds white button mushrooms
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Classic Lemon Bars
By ngaldi
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary
By ngaldi
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat
- 7 tablespoons butter, divided
- 2 tablespoons plus 1 teaspoon grapeseed oil
- 3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
- 2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
- 6 garlic cloves, minced
- 2 tablespoons minced shallot (about 1 medium)
- 2 cups dry white wine
- 1 tablespoon minced fresh rosemary
- Pizza Dough
- Cornmeal (for dusting)
- Garlic oil
- 3 cups grated Fontina cheese (about 10 ounces)
- print a shopping list for this recipeview wine pairings
Portobello Parmesan Au Gratin
By ngaldi
Wipe down the mushroom caps with a damp paper towel to remove any dirt Gently scrape off the gills inside the mushr...
- 2 large portobello mushrooms, stems removed
- 4 Tbsps marinara sauce
- 1/4 tsp red pepper flakes
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup italian breadcrumbs
- 1 Tbsps fresh parsley, chopped
- salt and pepper to taste
- Preparation
Frosted Pumpkin Cake
By ngaldi
1. Preheat oven to 350°. 2
- Frosting:
- 10.1 ounces all-purpose flour (about 2 1/4 cups)
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Cooking spray
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 2 cups sifted powdered sugar
Hot Tamale Dip
By ngaldi
Melt butter and saute onion and green pepper until soft
- 1/4 cup butter
- 1 onion, chopped (I use 1/2 onion and a bunch of scallions)
- 1 small green pepper, chopped
- 1 tablespoon flour
- 1 (15-oz) can chili, no beans (I use Hormel Turkey chili)
- 1 (15-oz) can hot tamales, broken into pieces
- 1 8 oz. brick of hot pepper cheese, cut into pieces (They now have shredded, so I use that)
Boozy Pork Tenderloin
By ngaldi
Mix ingredients and marinate pork several hours, turning occasionally
- Sauce:
- 1/4 cup soy sauce
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 2 1/2 - 3 pound pork tenderloin
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon dry mustard
- 2 - 3 green onions chopped
- Mix until smooth.
- (as an option, you can make extra marinade and save on the side to use as a sauce instead).
Halibut with Rice Wine
By ngaldi
Heat oil in non-stick saucepan over medium heat
- 1 teaspoon vegetable oil
- 1 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon black bean sauce
- 1/2 cup mirin (Japanese sweet wine)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 6 (4 ounce) fillets halibut, skin removed
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh cilantro
Chicken with Provençal Sauce
By ngaldi
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2005
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup fat-free, less-sodium chicken broth
- 1 1/2 teaspoons dried herbes de Provence
- 1 teaspoon butter
- 1 teaspoon fresh lemon juice
- Fresh thyme sprigs (optional)
Zucchini Parmesan Crisps
By ngaldi
Preheat oven to 450 F. Line a baking sheet with foil and spray with cooking spray
- Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 lb of zucchini (about 2 medium)
- 1 tablespoon olive oil
- marinara sauce for dipping (optional)