Ngaldi's profile page
Recipes
Banana Cake
By ngaldi
Preheat the oven to 300 degrees
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, melted (1stick)
- 1/2 cup buttermilk, yogurt, or milk
- 2 eggs
- 1 teaspoon vanilla
- 2 ripe bananas, mashed (about 1 cup)
- 1/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 1/4 cup butter (1/2 stick)
Cranberry Bread Pudding
By ngaldi
Orange juice and cranberries perk up the flavors of this old-fashioned dessert
- 1 small orange see savings
- 2 cups fresh cranberries see savings
- 1-2/3 cups sugar see savings
- 1/2 teaspoon almond extract see savings
- 3 eggs see savings
- 2 cups whipping cream, half-and-half, or light cream see savings
- 1/4 cup all-purpose flour see savings
- 8 ounces rich egg bread or 8 slices firm-textured white bread see savings
Lasagna Rolls
By ngaldi
Recipe courtesy Giada De Laurentiis
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Rumaki
By ngaldi
Cut bacon in half width wise slice water chestnuts into 2 - 3 slices depending on size of chestnut slice dates in h...
- 1 pound bacon
- 1 can whole water chestnuts
- 1 package pitted dates
Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
By ngaldi
Recipe courtesy Rachael Ray, 2007
- 8 portabello mushroom caps
- Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
- 1 (10-ounce) box frozen chopped spinach, defrosted
- 1 can quartered artichoke hearts, drained well
- 1 1/2 cups ricotta cheese
- 1 egg yolk
- 1 clove garlic, grated with microplane or small side box grater
- Salt and freshly ground black pepper
- Freshly grated nutmeg, about 1/8 teaspoon
- 1/2 cup Parmigiano-Reggiano, a couple of handfuls
- 6 plum tomatoes, coarsely chopped
- 1 cup fresh basil leaves, about 20, torn
- 4 cups crusty bread, torn or coarsely chopped
- 1 small red onion, very thinly sliced
Classic Italian Ragu
By ngaldi
In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard
- 1 small carrot, finely diced
- 1 med onion, finely diced
- 1 rib of celery, finely diced
- 1 clove of garlic
- quarter pound of sausage meat
- half pound ground veal
- 1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
- olive oil
- salt & pepper
Grilled Lamb Chops with Ladolemono
By ngaldi
Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil
- 1/4 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon dried Greek oregano
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 12 lamb rib chops (about 3 pounds)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- Baked Stuffed Tomatoes with Lamb and Fresh Herbs, for serving
Matzo Toffee
By ngaldi
Preheat oven to 325 degrees
- 2 cups coarsely crumbled matzos
- 1 1/2 cups sliced almonds
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Artichoke and Tomato Panzanella
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
- 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
- 3 large, red tomatoes, cut into wedges
- 1 cup pitted black olives, halved
- 3/4 cup chopped, fresh basil leaves (about 1 bunch)
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Asian Spicy Noodles
By ngaldi
In a large mixing bowl combine all the dressing ingredients, making sure to mi well
- 8 ounces pasta quinoa spaghetti (can sub regular spaghetti or soba noodles)
- Dressing
- 3 tablespoons rice wine vinegar
- 3 tablespoons peanut butter, smooth or crunchy
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons orange juice concentrate
- 3 teaspoons Sambal Oelek (or to taste)
- 1/3 cup sesame oil
- 1/4 cup vegetable oil
- 1 large clove garlic, pressed
- 4 green onions, white and green, sliced
- salt, pepper and Tabsco to taste
- 2 tablespoons toasted sesame seeds
- Optional: chicken poached in chicken broth seasoned with onion, celery, carrots, garlic and lots of ginger root. Cool and shred and add to salad.