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Recipes
Diet Soup
By ngaldi
For dinner, which should always be your soup, you may add ingredients like fish, pasta, beans, potatoes, and even g...
- 1 pound carrots
- 3 medium onions
- 4 celery stalks
- 2 garlic cloves
- 2 cans tomatoes (28 oz.)
- 1/2 head cabbage
- 3/4 pound green beans
- 1 can chicken broth (48 oz.)
- 6 cups water
- 3 zucchini
- 2 bags spinach (6 oz.)
- Salt and pepper to taste
Chocolate Chip and Toffee Shortbread Cookies
By ngaldi
Preheat the oven to 350 degrees
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups mini semi-sweet chocolate chips, divided
- 3/4 cup mini Heath chips
- 1 tablespoon vegetable shortening
Sloppy Lasagna
By ngaldi
Bring a large pot of water to a boil over medium heat
- 2 pounds curly edge lasagna noodles
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground beef, pork and veal mix
- 1 medium onion, finely chopped
- 1 small carrot, grated or finely chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 2 fresh bay leaves
- Freshly ground black pepper
- 2 pinches ground cinnamon
- 3 tablespoons tomato paste
- 1 cup white wine
- 1 (28-ounce) can San Marzano tomatoes
- A handful basil leaves, torn
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 to 2 1/2 cups milk, eyeball the amount
- Freshly grated nutmeg, to taste
- 1 1/2 cups grated Parmigiano-Reggiano
- 2 cups fresh ricotta cheese
Parmesan Chicken and Rice
By ngaldi
Tamar Haspel, Cooking Light JUNE 2004
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked instant rice
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Poppin' Barbecue Cups
By ngaldi
Heat oven to 400°F. Grease 8 medium muffin cups
- 1 pound ground beef
- 1/2 cup barbecue sauce
- 1/4 cup chopped onion
- 1 to 2 tablespoons brown sugar
- 1 (16-oz) can Pillsbury® Grands Refrigerated Buttermilk or Flaky Biscuits
- 1/2 cup shredded cheddar cheese
Wisconsin Bratwurst
By ngaldi
Prick bratwurst with fork to prevent them from exploding as they cook
- 2 pounds fresh bratwurst sausages
- 2 onions, thinly sliced
- 1 cup butter
- 6 (12 fluid ounce) cans or bottles beer
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Nachos with Poblanos, Fresh Salsa and Guacamole
By ngaldi
A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and cream...
- 3 poblano peppers
- 2 tsp. canola oil
- 3 dried chilies de arbol , stems removed
- 8 tomatillos (about 3/4 pound), husked, rinsed, and roughly chopped
- 3 plum tomatoes , peeled and roughly chopped
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup finely chopped white onion (about 1/2 onion)
- 1/2 cup chopped cilantro , divided
- 3 Tbsp. lime juice (from about 1 lime)
- 2 avocados , pitted, peeled, and mashed
- 1 jalapeno , stems removed, seeded and finely chopped
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 bag (14 ounces) tortilla chips
- 3 cups (about 3/4 pound) grated Monterey Jack cheese
- 1 can (15 ounces) pinto beans , rinsed and drained
- 1/2 cup Mexican crema (or sour cream)
- 1/4 cup crumbled Cotija cheese
Perfect Roast Chicken
By ngaldi
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Beer & Garlic Chili
By ngaldi
In a large pot slowly brown the hamburger and sausage together mixing well, do not overcook Turn off the heat, dr...
- 2 lbs - hamburger
- 1 lb - hot sausage
- 6 cloves garlic - minced
- 2 habanero peppers (or not) - minced
- 2 bell peppers (1 red, 1 green) - diced
- 1 large onion - finely diced
- 2 - 15 oz cans - dark red kidney beans drained and rinsed
- 1 - 15 oz can - negro kidney beans drained and rinsed
- 4 tbsp - chili powder
- 1/2 tsp - coriander
- 2 tsps - hot paprika
- salt and fresh ground pepper - to taste
- 1 tbsp cayenne pepper
- 2 tbsps - cumin
- 1 - 28 oz can - diced tomatoes
- 1 - 6 oz can - tomato paste
- 3/4 bottle - bock beer
- 1 - 14.5 oz can - beef stock
- 2 tsps - brown sugar
- 1 tsp - cornmeal
- masa harina or corn starch if needed for thickening
- cheddar cheese, sour cream, chives, cilantro, as preferred for toppings
- 1 tsp adobo
Lasagne Bolognese
By ngaldi
Directions In a large saucepan, melt 6 tablespoons of the butter over medium heat
- Meat and Tomato Sauce:
- 7 tablespoons unsalted butter, plus more for the pan
- 1 shallot, chopped
- 1/2 small carrot, chopped
- 1/2 celery stalk, chopped
- 1/2 cup plus 1 tablespoon all-purpose flour
- 6 cups whole milk
- 3 sprigs flat leaf parsley
- 1 sprig fresh thyme
- 1/2 dry bay leaf
- 1/2 teaspoon kosher salt plus more to taste
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1 pound dry lasagna noodles
- 5 1/2 cups Meat and Tomato Sauce, recipe follows
- 1 cup freshly grated Parmesan, or half Pecorino and
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup Italian tomato paste
- Four 28-ounce cans whole peeled tomatoes, with liquid
- 2 teaspoons kosher salt plus to taste
- Freshly ground black pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon dried savory or rosemary, crumbled into small pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon fennel seeds, cracked
- 2 bay leaves
- Rind of Parmesan, about 2- to 4-inches long (optional)
- 1/2 to 1 cup grated Parmesan