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Recipes
Seafood Kabobs - Recipe.com
By ngaldi
For authentic Mediterranean flavor, these fish and shrimp kabobs are marinated in fennel, garlic, lemon, and oregan...
- 1 pound skinless fresh fish fillets, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)
- 1/2 pound fresh or frozen medium shrimp in shells
- 2 medium fennel bulbs
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 3 tablespoons snipped fresh oregano
- 1/4 teaspoon salt
Little Mama's German Style Potato Salad
By ngaldi
Put the onion in blender or food processor with lot's of mayonnaise, Coleman's mustard to taste and bacon fat and t...
- 1 pound bacon (diced and browned)
- 20 white rose potatoes, boiled, peeled, cubed
- diced raw celery
- 1/2 onion
- Mayonnaise
- 6 hard boiled eggs
- Coleman's dry mustard
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
By ngaldi
Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes
- 1/4 cup pine nuts
- 3/4 pound linguine
- 6 tablespoons olive oil
- 1 1/2 pounds sea scallops
- Salt
- 1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
- 6 cloves garlic, minced
- 6 tablespoons chopped fresh parsley
- Scant 1/2 teaspoon dried red-pepper flakes
Oven-Fried Chicken
By ngaldi
Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts (6 ounces each)
- 2 1/2 cups panko bread crumbs
- 3 tablespoons canola oil
- Salt & freshly ground pepper to taste
Spinach & Strawberry Salad
By ngaldi
Wash and dry spinach. Put spinach, strawberries and almonds in a bowl
- SALAD
- 1/2 pound tender spinach, stems removed
- 1 pint fresh strawberries, hulled and sliced
- 2 ounces slivered almonds, toasted
- DRESSING
- 1/2 cup granulated sugar
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons minced onion
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 cup apple cider vinegar
- 1/2 cup canola oil
Caesar Stuffed Eggs
By ngaldi
This is the one I am famous for, and it's by far my most requested stuffed egg
- 12 large hard-boiled eggs, peeled
- 1 small clove garlic
- 2 teaspoons anchovy paste
- A handful grated Parmigiano-Reggiano
- 3 to 4 tablespoons mayonnaise, just enough to bind
- 1 teaspoon Worcestershire sauce
- Juice of 1/2 lemon
- 1 teaspoon coarse black pepper
- 2 romaine lettuce leaves, from the heart, finely chopped
Phyllo-wrapped salmon with roasted mushroom casserole and red wine sauce
By ngaldi
For the salmon 1. Season the salmon fillets with salt and pepper on all sides
- For the salmon
- 4 (5-ounce) salmon fillets, boneless and skinless
- 4 tablespoons butter, melted
- 4 sheets phyllo dough
- 3 tablespoons canola oil
- Fine salt and ground white pepper to taste
- For the red wine sauce
- 3 large shallots, peeled and very finely diced
- 1 cup dry red wine
- 6 tablespoons red wine vinegar
- 1 cup cold, unsalted butter, cut into 1/2 inch pieces
- Fine sea salt to taste
- Freshly ground white pepper, to taste
- For the mushroom casserole
- 1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- Fine sea salt and freshly ground white pepper to taste
- 1/2 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped parsley
PESTO QUINOA SALAD
By ngaldi
In a small saucepan, cook the quinoa in the vegetable stock over medium heat, covered, for 15 minutes, or until liq...
- 1/2 1/2 1/2 cup uncooked quinoa
Mushroom Orzotto
By ngaldi
In a medium pot of salted boiling water, cook the barley for 15 minutes
- 1 cup pearled barley
- 1 quart chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil
- 3/4 pound shiitake, stems discarded, caps sliced 1/4 inch thick
- 1 garlic clove, thinly sliced
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Light Lemon Cheesecake
By ngaldi
Preheat oven to 300°. Combine the granola, brown sugar, and 1 teaspoon lemon zest in a food processor, and process...
- 1 cup granola
- 2 tablespoons (packed) light brown sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon plus 1 teaspoon unsalted butter
- 3/4 cup lemon yogurt
- 3/4 cup ricotta cheese
- 1/2 cup cream cheese, at room temperature
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup sugar
- 3 cups sliced strawberries, for garnish