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Recipes
Donna's Mandel Bread (Jewish Biscotti)
By ngaldi
Preheat oven to 350°. In an electric mixer, beat eggs
- 6 eggs
- 2 cups oil
- 2 cups + extra, sugar
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 6 cups + extra, flour
- 1 cup chopped nuts
- cinnamon
Cheesy Acorn Squash
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 1 acorn squash, halved and seeded
- 3 tablespoons butter
- 1 cup diced celery
- 1 cup finely chopped onion
- 1 cup fresh mushrooms, sliced
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 1 teaspoon chopped parsley
- 1/2 cup shredded Cheddar cheese
Crock Pot Minestrone Soup
By ngaldi
Thick and creamy minestrone soup made with fresh vegetables in your crock pot
- 1 (15-ounce) can white beans, drained, rinsed (cannellini or navy)
- 3 cups fat free chicken broth (or vegetable broth for vegetarians), divided
- 1 (28-ounce) can diced tomatoes
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tablespoons fresh basil, chopped
- 1/4 cup fresh Italian parsley leaves, chopped
- 1 ounce chunk of good Parmesan cheese rind
- Salt and fresh pepper
- 1 medium zucchini, chopped
- 2 cups fresh or frozen (defrosted) spinach, chopped
- 2 cups cooked small pasta like ditalini or elbows (al dente)
- Extra Parmesan cheese, grated, for topping
Balsamic Roasted Pork Loin
By ngaldi
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil
- 2 tablespoons steak seasoning rub
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 pounds boneless pork loin roast
Pasta Bolognese
By ngaldi
Recipe courtesy Anne Burrell
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Black and White Chili
By ngaldi
In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until oni...
- 1 large onion, chopped (about 2 cups)
- 1 cup chopped celery
- 1 tablespoon vegetable oil
- 1 to 1 1/2 pounds boneless skinless chicken
- breasts, cut into 1/2-inch cubes
- 2 (14 1/2 ounce) cans chicken broth
- 1 (4 1/2 ounce) can chopped green chiles (undrained)
- 2 teaspoons ground cumin
- 1 (2.75 ounce) envelope country gravy mix
- 1/2 cup cool water
- 2 (15 ounce) cans black beans, rinsed and drained well
- 1/4 cup chopped fresh cilantro leaves
Baked Macaroni and Cheese Cupcakes
By ngaldi
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 2 cups dried bread crumbs, divided
- 1 tablespoon olive oil, plus extra for drizzling
- 8 ounces ground turkey or chicken, preferably dark meat
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 8 ounces small pasta, such as pennette, shells, or elbows
- 2 cups grated Parmesan
- 1 1/2 cups grated white Cheddar
- 1 cup cherry tomatoes, quartered
- 2 cups chopped broccoli, blanched,* see Cook's Note
- 1 pound asparagus, cut into 3/4-inch pieces, blanched
Mushroom and Black Bean Tortilla Casserole
By ngaldi
Preheat oven to 400 degrees
- 2 teaspoons extra-virgin olive oil
- 3/4 pound cremini or button mushrooms, trimmed and quartered
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
- 8 corn tortillas, warmed and halved
- 2 cups salsa
- 1 1/4 cups shredded Monterey Jack cheese (4 ounces)
Poached Salmon with Salsa Verde
By ngaldi
Move the oven rack to the middle position and preheat to 250 degrees F (120 C)
- 680 grams side of salmon (1.5 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic grated
- 1 lemon
- 1 teaspoons coriander powder
- 1/2 teaspoon salt
- black pepper
- 30 grams cilantro
- 20 grams flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 avocado pitted, peeled and cut into cubes
Vegetarian Chili
By ngaldi
In a large, heavy pot, heat the oil over medium-high heat
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.