Ngaldi's profile page
Recipes
Potato Pie with Tomato and Fontina
By ngaldi
Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water
- 2 1/2 pounds baking potatoes (about 5), peeled and halved
- 1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
- 1 1/4 teaspoons salt
- 4 tablespoons olive oil
- Fresh-ground black pepper
- 3/4 pound grated fontina (about 3 cups)
- 3 cloves garlic, minced
- 5 anchovy fillets, minced
- 2 teaspoons dried oregano
- 1/3 cup grated Parmesan
Soy and Cola-Braised Pork Shoulder
By ngaldi
1. Preheat oven to 300°. 2
- 1 tablespoon dark sesame oil
- 1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
- 1/2 teaspoon kosher salt
- 1 tablespoon minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 cups cola (such as Coca-Cola)
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 1 cup diagonally sliced green onions
Cheese-Stuffed Jalapenos Recipe
By ngaldi
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon
- 8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
- 15 jalapeno peppers, halved lengthwise and seeded
- 1/4 cup dry bread crumbs
- 1/4 cup real bacon bits
Lemon-Brined Fried Chicken
By ngaldi
In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, pepperc...
- 1 gallon cold water
- 1 cup plus 2 teaspoons kosher salt
- 1/4 cup plus 2 tablespoons honey
- 12 bay leaves
- 1 head of garlic, smashed but not peeled
- 2 tablespoons black peppercorns
- 3 large rosemary sprigs
- 1 small bunch of thyme
- 1 small bunch of parsley
- Finely grated zest and juice of 2 lemons
- Two 3-pound chickens
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper
- 2 cups buttermilk
- Vegetable oil, for frying
- Rosemary and thyme sprigs, for garnish
P.F. CHANG'S CHICKEN LETTUCE WRAPS {COPYCAT RECIPE}
By ngaldi
You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes...
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound ground chicken (I've also used ground turkey with good results)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1/3 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
- one 8-ounce can water chestnut, drained and diced small
- 2 to 3 green onions, sliced into thin rounds
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- butter lettuce leaves, for serving
Chili-Corn Chip Pie
By ngaldi
1. Heat a large skillet over medium-high heat
- Cooking spray
- 1 pound ground sirloin
- 1 1/4 cups chopped onion
- 6 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
- 1 tablespoon no-salt-added tomato paste
- 1 cup fat-free, lower-sodium beef broth
- 1/3 cup water
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 4 ounces lightly salted corn chips (such as Fritos)
- 1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
- 1/4 cup fat-free sour cream
- 1/2 cup diagonally sliced green onion tops
Apple Crumble Pie
By ngaldi
Preheat oven to 400 degrees F (200 degrees C
- 1 (9 inch) deep dish pie crust
- 5 cups apples - peeled, cored and thinly sliced
- 1/2 cup white sugar
- 3/4 teaspoon ground cinnamon
- 1/3 cup white sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter
Portobellos Stuffed with Greens and Blue
By ngaldi
Preheat oven to 400°F. Sprinkle mushroom caps with 1/4 teaspoon salt and place rounded side up on an oiled baking ...
- 4 large (4- to 5-inch) portobello mushroom caps, stems removed
- 1/2 teaspoon fine sea salt, divided
- 8 cups chopped collard green leaves or other dark leafy greens (kale, mustard greens, turnip greens or a mixture), stems and tough ribs removed before chopping
- 1/2 red onion, sliced
- 3 cloves garlic, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled Buttermilk Blue or other blue cheese
Strawberry-Topped Pavlovas with Honey-Balsamic Sauce
By ngaldi
The components of this dessert can be prepared in stages and assembled shortly before serving
- STRAWBERRIES:
- 3 quarts strawberries, quartered
- 1/3 cup sugar
- MERINGUES:
- 1/4 teaspoon cream of tartar
- 4 large egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- SAUCE:
- 3/4 cup balsamic vinegar
- 1 (2-inch) cinnamon stick
- 3 tablespoons honey
Butter Lettuce with Mustard Vinaigrette
By ngaldi
- Separate the lettuce leaves
- Butter Lettuce with Mustard Vinaigrette – makes 4 to 6 servings
- 2 heads butter lettuce
- 3 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- salt and fresh ground black pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh Italian (flat-lead) parsley