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Recipes
Old Fashioned Potato Kugel
By ngaldi
Preheat an oven to 350 degrees F (175 degrees C)
- 1 tablespoon vegetable oil
- 10 potatoes, peeled and grated
- 2 onions, peeled and grated
- 5 eggs
- 1/3 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Chicken Breasts Stuffed with Spinach and Ricotta
By ngaldi
Preheat oven to 425 degrees
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1/2 cup ricotta cheese
- 2 cloves garlic, finely minced
- Coarse salt and ground pepper
- 4 bone-in chicken breasts (about 12 ounces each)
- Roasted plum tomatoes
The Ultimate Braised Brisket
By ngaldi
Preheat the oven to 325 degrees F
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 3 large carrots, cut into chunks
- 1 onion, halved
- 2 celery stalks, cut into chunks
- 1 head garlic, cut in 1/2
- 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
- 3/4 bottle dry red wine
- 1 bay leaves
- 1/4 bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 1 handful fresh flat-leaf parsley
Yellow Tomatoes Stuffed with Grilled Wild Mushrooms & Parmesan Cheese
By ngaldi
In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 m...
- 1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)
- 2 tablespoons olive oil
- 1 tablespoon minced shallots
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes
- 1/4 cup fresh grated Parmesan cheese
- 1 handful mixed baby greens
- Sweet Shallot Vinaigrette
Taco Pie
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package refrigerated crescent rolls
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) container sour cream
- 8 ounces shredded Mexican-style cheese blend
- 1 (14 ounce) bag tortilla chips, crushed
Skinless boneless chicken breast well trimmed
By ngaldi
1) Preheat oven to 350 convection
- 2 Skinless boneless chicken breast well trimmed
- 1 T olive oil
- 2 cloves garlic minced
- salt
- pepper
Sweet Potato Casserole
By ngaldi
Because natural sugar levels in sweet potatoes vary greatly depending on variety, size, and season, it’s importan...
- FILLING:
- 7 pounds (6-8 medium) sweet potatoes
- 5 tablespoons unsalted butter, cut into 5 pieces and softened, plus additional for greasing pan
- 1/2 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon table salt
- 1 cup pecans
- 5 tablespoons unsalted butter, melted
- 2 teaspoons table salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 tablespoon vanilla extract
- 4 teaspoons juice from 1 lemon
- Granulated sugar
- 4 large egg yolks
- 1 1/2 cups half-and-half
Smoked Salmon Crisps
By ngaldi
Preheat the oven to 400°
- 4 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon black sesame seeds
- 4 ounces sliced smoked salmon, finely chopped
- 1 1/2 teaspoons very finely chopped shallot
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
- 1/4 teaspoon finely grated lemon zest
- Freshly ground white pepper
- 1/2 cup crème fraîche
Flank Steak
By ngaldi
Slice marinated flank steak diagonally
- Marinade
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons vinegar
- 1 1/2 teaspoons garlic powder and ginger
- 3/4 cup canola oil
- Marinate flank steak in a ziplock bag overnight
- 1 onion, cut into chunks
- 1 green and red bell pepper, sliced
- 1 tomato, chopped
- 1 zucchini, sliced
- 1/2 pound mushrooms, sliced
- 1/2 pound bean sprouts
Black Bean Enchiladas with Roasted Red Pepper Sauce
By ngaldi
*
- 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar)
- 1/4 cup water
- 1 small yellow onion, chopped
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 8 ounces frozen spinach
- 8 ounces frozen corn
- 1 14-ounce can black beans, rinsed and drained (or 2 cups cooked black beans)
- 1 7-ounce can diced green chiles, drained
- 1/2 cup roasted red pepper sauce sauce
- 1 cup crumbled feta cheese (about 4 ounces)
- salt and pepper, to taste
- 8 to 10 corn tortillas
- 1 cup shredded Jack cheese (about 4 ounces)
- 3 to 4 avocados from Mexico
- 1/3 cup chopped cilantro leaves, loosely packed
- 1/2 lime, juiced