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Recipes
Asparagus and Chicken Carbonara
By ngaldi
Carla Fitzgerald Williams, Cooking Light JUNE 2004
- 8 ounces uncooked spaghetti
- 2 cups (1-inch) slices asparagus (about 3/4 pound)
- 1/2 cup egg substitute
- 1/2 cup evaporated fat-free milk
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 2 cups chopped skinless, boneless rotisserie chicken breast meat
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
Market Street Vegetable Salad
By ngaldi
Combine dressing ingredients and mix well
- 1 cup asparagus tips, blanched and cut in 1-inch pieces on the diagonal
- 1 cup snow peas, blanched
- 1 head cauliflower florets, blanched
- 1 head broccoli florets, blanched
- 1 1/2 cups peas, fresh or frozen
- 1 1/2 cups green beans, blanched and cut in 1-inch pieces
- 1 1/2 cups celery, sliced diagonally
- 1 medium red onion, thinly sliced
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper or 1 4-ounce jar pimiento, drained and diced
- 1/2 cup chopped parsley
- 1 can garbanzo beans, drained
- 1 can small pitted black ripe olives or small Greek olives, drained
- 1 cup sliced artichoke hearts
- cherry tomatoes for garnish
- Dressing
- 1/2 cup tarragon wine vinegar
- 1 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon Tabasco
- 4 tablespoons capers
- 2 teaspoons dried basil
- 4 tablespoons chopped shallot
- 2 teaspoons dried oregano
- 1/4 cup minced fresh basil
Grandma Maronis Meatballs 100 Year Old Recipe
By ngaldi
Recipe courtesy Mike Maroni
- 1 pound ground chuck
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated Spanish onion
- 2 ounces finely diced fresh garlic
- 2 ounces finely chopped fresh Italian parsley leaves
- 2 ounces finely chopped fresh basil leaves
Slow-Cooker Classic Beef Stew
By ngaldi
Jane Kirby, Real Simple MARCH 2004
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 cup all-purpose flour
- 1/3 cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
- 1/2 pound baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
Tomato Soup with Grilled Cheese Croutons
By ngaldi
Is there anything more warm and wonderful than a steaming hot bowl of homemade tomato soup and a crispy gooey grill...
- One 28 ounce can peeled plum tomatoes, pureed with their juice in food processor
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 cup diced onion
- 1 1/2 cups chicken stock
- Coarse salt and fresh ground pepper
- 1 tablespoon soft butter
- 2 slices sandwich bread
- 2 slices American cheese (you can sub in cheddar or swiss if you like!)
Boiled Chinese Dumplings
By ngaldi
MAKE THE DIPPING SAUCE In a small bowl, stir together all of the ingredients
- 1/3 cup sake
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 3 thin slices of garlic
- 1 tablespoon minced scallion
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon hot-chile sesame oil
- 1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
- 3/4 pound ground pork
- 1/4 bunch Chinese chives or 2 scallions, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon dark or regular soy sauce
- 1/2 tablespoon finely grated garlic
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 3/4 cups all-purpose flour
- Cornstarch, for dusting
Cheesy Hasselback Potatoes
By ngaldi
Preheat the oven to 450 degrees F and line a baking sheet with foil
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 6 cloves garlic, minced or finely diced
- 6 medium Yukon potatoes, scrubbed and dried
- Kosher salt and ground black pepper
- 1/2 cup shredded Parmesan
- .
Mini Black-Bottom Cheesecakes
By ngaldi
Preheat the oven to 350°
- Vegetable oil spray
- 24 plain chocolate wafer cookies, preferably Nabisco
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 2/3 cup fromage blanc (6 ounces), at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup seedless raspberry preserves, warmed
Spaghetti with Anchovy Carbonara
By ngaldi
In a large pot of salted boiling water, cook the spaghetti until al dente
- 12 ounces spaghetti
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- One 2-ounce can flat anchovies, drained and chopped
- Pinch of Aleppo pepper or crushed red pepper
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon chopped oregano
- 1/4 cup chopped flat-leaf parsley
- 2 large egg yolks
- Salt and freshly ground pepper
Nutella Soufflés
By ngaldi
Position rack in center of oven and preheat to 400°F
- 1 tablespoon melted butter
- 2 teaspoons sugar for prepping dishes
- 6 ounces (3/4 cup) Nutella (recipe below)
- 1/4 cup heavy cream
- 1 large egg yolk
- Pinch of salt
- 3 large egg whites
- 1 tablespoon sugar