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Recipes
Diner-Style Baked Potato Home Fries
By ngaldi
Scrub the potatoes well and pierce with a fork
- 2 large baking potatoes
- 2 tablespoons butter
- 1/4 cup chopped onion
- salt and ground black pepper to taste
Mexican Pinto Beans
By ngaldi
Instead of soaking pinto beans overnight, use the quick soak method to make this Mexican side dish
- 1 cup dried pinto beans
- 3 cups reserved chicken broth
- 3 bacon slices, diced
- 1 small onion, chopped $
- 1 small green bell pepper, chopped $
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Garlic Turkey Marinade
By ngaldi
Combine all ingredients in a blender
- GARLIC TURKEY MARINADE
- 2 cups vegetable oil
- 1 1/2 Tablespoons Beau Monde seasoning
- 1 1/2 Tablespoon salt
- 2 Tablespoons Hungarian Paprika
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons minced garlic
- dash Tabasco
Italian Baked Chicken and Pastina
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
Halibut and Summer Vegetables en Papillote
By ngaldi
Preheat the oven to 350°
- 1 pint cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon thyme leaves
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Four 6-ounce halibut steaks, about 1 inch thick
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced into 12 rounds
- 1/4 cup Niçoise olives
- 5 baby zucchini, quartered lengthwise
- 1 teaspoon ground coriander seeds
Slow Cooker Barbecue Ribs Recipe
By ngaldi
Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
Snapper with Zucchini and Tomato
By ngaldi
Bruce Weinstein and Mark Scrabrough, Cooking Light JULY 2012
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (6-ounce) snapper fillets
- 2 tablespoons dry vermouth or white wine
- 1 cup diced zucchini
- 1 1/2 tablespoons minced shallots
- 1 teaspoon chopped fresh oregano
- 1 teaspoon grated lemon rind
- 1 cup halved cherry tomatoes
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lemon juice
Anne's Hot Sausage Dip
By ngaldi
Coastal Living SEPTEMBER 2001
- 1 pound ground hot pork sausage
- 1 (10-ounce) can diced tomato and green chiles
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup (3 ounces) shredded sharp Cheddar cheese
- Corn chips
Asparagus Lasagna
By ngaldi
Recipe courtesy Giada De Laurentiis
- 9 lasagna sheets, fresh or dried
- 1 teaspoon olive oil, plus 1 tablespoon, divided
- 2 (8.5-ounce) jars sun-dried tomatoes, drained
- 1 1/2 packed cups fresh basil leaves
- 1/2 cup grated Parmesan, plus 3/4 cup
- 1/4 pound pancetta, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 bunches asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) container whole milk ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded whole milk mozzarella cheese
- 2 tablespoons butter
La Scala's Chopped Salad
By ngaldi
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los An...
- 1/3 cup vegetable oil
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon dry mustard or 3/4 teaspoon Dijon mustard
- salt and pepper
- 1 head iceberg lettuce, rinsed and finely chopped
- 1/3 head romaine lettuce, rinsed and finely chopped
- 1/4 lb italian salami, julienned
- 1 cup shredded mozzarella cheese
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
- chopped tomato (optional)
- basil leaves, shredded (optional)