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Recipes
Sausage Stuffed Mushrooms
By ngaldi
Heat oven to 350°F. Remove stems from mushrooms; finely chop stems
- 36 large fresh mushrooms (about 2 lb)
- 1 lb bulk pork sausage
- 1/4 cup freeze-dried chopped chives
- 2 tablespoons chopped onion
- 1 clove garlic, finely chopped
- 3/4 cup Original Bisquick® mix
- 1/4 cup Italian-style dry bread crumbs
- 1/4 cup grated Parmesan cheese
Whipped Cream Frosting
By ngaldi
This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by thems...
- 1 cup heavy cream
- 2 tablespoons honey or maple syrup
Watermelon, Tomato & Feta Salad
By ngaldi
Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the nigh...
- 2 Tbsp. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. za'atar (optional; available at Middle Eastern markets)
- 1/3 cup olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
- 2 large beefsteak tomatoes , each cut into 8 wedges
- 1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
- 1 cup crumbled feta cheese , preferably French (about 4 ounces)
- 1 cup pitted Niçoise olives
- 2 Tbsp. fresh dill
- Kosher salt and freshly ground pepper
Mom's Baked Egg Muffins
By ngaldi
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browne...
- 6 slices bacon
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons maple syrup
- 6 slices bread, crusts removed
- 6 eggs
- salt and black pepper to taste
- 6 tablespoons heavy cream
- 6 tablespoons shredded Cheddar cheese, or as desired
Vegetable Rice Salads with Beans
By ngaldi
Recipe courtesy Food Network
- 2 cups water
- Salt
- 1 cup short-grain brown rice
- 1/2 pound green beans, trimmed, cut into 1-inch pieces
- 2 carrots, peeled, diced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 6 tablespoons extra-virgin oil
- 1 celery rib, diced
- 1 red bell pepper, cored, diced
- 1 bunch scallions, chopped
- 1 1/2 cups canned chickpeas
- Chopped dill, for garnish
- Chopped parsley, for garnish
- 1 bunch arugula salad, tough stems removed
Linguine with Shrimp and Lemon Oil
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Peasant Pasta
By ngaldi
Recipe courtesy Rachael Ray
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
- 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
- 3 to 4 cloves garlic, chopped, optional
- 1/2 cup chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 1 cup frozen green peas
- 24 leaves fresh basil, torn or thinly sliced
- 1 pound penne rigate pasta, cooked to al dente
- Grated Italian cheese, for passing
Lemon-and-Garlic-Marinated Flat Iron Steak
By ngaldi
In a glass baking dish, season the steak with salt and pepper and rub with the olive oil
- One 1-pound beef flat iron steak
- Salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 4 scallions, chopped
- 4 bay leaves, broken into pieces
- 2 lemons, very thinly sliced
- Vegetable oil, for brushing
Spaghetti Pie
By ngaldi
Preheat oven to 350. In a large skillet, saute the onions until soft
- 12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
- 1 small yellow onion, chopped finely
- 1 pound ground turkey or sirloin beef
- 1 cup tomato paste, divided
- 3 large eggs
- 1 cup grated parmesan cheese
- 1 1/2 cup shredded mozzarella
- 2 tablespoons olive oil
- Salt to taste
Stir-Fried Chinese Vegetables
By ngaldi
Recipe courtesy Wolfgang Puck
- 4 tablespoons peanut oil or vegetable oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red chili flakes
- 1/2 red onion, trimmed and cut into 4 wedges, layers separated
- 2 heads baby bok choy, trimmed, cut lengthwise in quarters
- 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
- 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
- 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
- 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
- 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
- 1 tablespoon soy sauce
- 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds