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Recipes
Potstickers with Spicy Dipping Sauce
By ngaldi
Recipe courtesy Martin Yan, Copyright Yan Can Cook Inc
- 1 1/2 tablespoons soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon chili-garlic sauce
- 1 teaspoon hot chili oil
- 1/4 pound ground pork
- 2 ounces uncooked shrimp, shelled, deveined, and finely chopped
- 1 egg white
- 1/4 cup minced water chestnuts
- 2 tablespoons minced Chinese celery
- 1 teaspoon minced cilantro leaves
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon sesame oil
- Dash ground white pepper
- 24 potsticker wrappers
- 3 tablespoons cooking oil
- 2/3 cup chicken broth or water
Crab Cakes with Spicy Cream
By ngaldi
2009 Ellie Krieger, All rights reserved
- Canola oil cooking spray
- 2 teaspoons canola oil
- 2 scallions, thinly sliced, green and white parts
- 1 medium green bell pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1 tablespoon finely grated fresh ginger root
- 2 cloves of garlic
- 1 pound of crab claw meat, picked over
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
- 1 large egg, beaten to mix
- 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon salt
- 1/3 cup nonfat, plain Greek-style thickened yogurt
- 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
Spinach/Mushroom Bake
By ngaldi
Preheat oven to 350° Cook spinach and drain
- 5 10-ounce packages frozen chopped spinach
- 2 cups chopped mushrooms
- 1/4 cup butter
- 1 1/3 cups grated Parmesan Cheese, reserve 1/3 cup
- 3/4 cup sour cream
- 3/4 cup heavy cream
- 1 tablespoon dried onion flakes
- 1 teaspoon horseradish
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- cherry tomatoes (add later)
Buffalo Chicken Dip
By ngaldi
Everyone will simply devour this savory and delicious dip with chicken throughout
- Two (8-ounce) packages of cream cheese, softened
- 1 cup ranch dressing
- 3/4 cu hot sauce
- One (10-ounce) can chicken
- 1 cup shredded cheddar cheese (may add more to top after being cooked)
- 1 bag tortilla chips
Peppermint-Megingue Cups with Ganache
By ngaldi
Preheat oven to 175 degrees
- For the meringue cups:
- Vegetable oil cooking spray
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/4 teaspoon pure peppermint extract
- Red gel-paste food coloring (sugarcraft.com)
- For the ganache:
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- Garnish: 1 large candy cane, finely chopped
Fresh Tomato and Goat Cheese Strata with Herb Oil
By ngaldi
Recipe courtesy Giada De Laurentiis
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- Pinch salt and freshly ground black pepper
- 3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
- 1 cup chopped toasted walnuts, for garnish
- 3/4 cup fresh mint
- 3/4 cup fresh basil
- 1 cup olive oil
- Pinch salt and freshly ground black pepper
Fort Davis Apple Cake
By ngaldi
"Orchards in Fort Davis, Texas, sell boxes of apples in the fall
- CAKE:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup water
- 1/4 cup butter or stick margarine, melted
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 3 cups chopped peeled Rome apple
- Cooking spray
- GLAZE:
- 3/4 cup sugar
- 1/2 cup low-fat buttermilk
- 1 tablespoon light-colored corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Chicken Parmesan
By ngaldi
Preheat an oven to 450 degrees F (230 degrees C)
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 eggs
- 4 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
- 1/2 cup grated provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Heirloom Tomato Salad with Anchovy Vinaigrette
By ngaldi
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley, for serving
- Marjoram leaves, for serving
Lemonade Layer Cake Recipe
By ngaldi
Preheat oven to 350°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium spe...
- Cake:
- 1 1/3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- 2 teaspoons thawed lemonade concentrate
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese
- 3 1/2 cups powdered sugar