Ngaldi's profile page
Recipes
Elote
By ngaldi
The Elote Cafe Cook Book By Jeff Smedstad
- 6 ears of corn
- 1 cup mayo
- 1 TBSP Cholula brand hot sauce
- 2 TBSP fresh lime juice
- 1 TSP kosher salt
- 1 TSP fresh ground pepper
- 1 TSP sugar
- 1/4 cup chicken stock
- 1/4 cup cotija cheese, ground or crumbled
- 2 TBSP chopped cilantro
- pure ground red chili
- crispy corn tortilla chips
Shortbread Cookies
By ngaldi
Add 2 sticks plus 2 tablespoons softened butter and 1 cup sugar to a bowl
- 2 sticks Plus 2 Tablespoons Salted Butter, Softened
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 cup (Scant) Cornstarch
Filet Mignon with Port and Mustard Sauce
By ngaldi
David Bonom, Cooking Light MARCH 2008
- Cooking spray
- 4 (4-ounce) filet mignon steaks, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup port or other sweet red wine
- 3 tablespoons chopped shallots
- 1/2 cup fat-free, less-sodium beef broth
- 1 tablespoon Dijon mustard
Salsa Bean Soup
By ngaldi
Allison Fishman, Cooking Light APRIL 2003
- 1 teaspoon vegetable oil
- 1 tablespoon bottled minced garlic
- 2 cups water
- 1/2 teaspoon chipotle chile powder
- 3 (15-ounce) cans black beans, rinsed and drained
- 1 (8-ounce) bottle salsa
- 1 tablespoon fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Cranberry Dip
By ngaldi
Combine in a bowl finely chopped cranberries, onions, cilantro and jalapeños
- 2 6 ounce packages of Ocean Spray Craisins (or 12 ounce bag fresh cranberries)
- 1/2 cup green onions (4 scallions)
- 2 small jalapeños (or a 4 ounce can diced)
- 1/2 cup cilantro
- 1/2 cup sugar (only if you use fresh cranberries)
- 2 tablespoons ginger (if fresh, finely grated)
- 2 tablespoons lemon juice
- 8 ounce cream cheese, slightly softened
Slow Cooker Carolina BBQ
By ngaldi
Place the pork shoulder into a slow cooker and season with salt and pepper
- 1 (5 pound) bone-in pork shoulder roast
- 1 tablespoon salt
- ground black pepper
- 1 1/2 cups apple cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons hot pepper sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons crushed red pepper flakes
Lentil & Brown Rice Soup
By ngaldi
In a heavy kettle combine the stock, 3 cups water, the lentils, the rice, the tomatoes, the reserved juice, the car...
- 5 cups chicken stock or canned chicken broth
- 1 1/2 cups lentils, picked over and rinsed
- 1 cup brown rice
- a 2-pound can tomatoes, drained, reserving the juice, and chopped
- 3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon crumbled dried basil
- 1/2 teaspoon crumbled dried oregano
- 1/4 teaspoon crumbled dried thyme
- crushed red pepper to taste
- Worcestershire sauce to taste
- 1 bay leaf
- 1/2 cup minced fresh parsley leaves
- 2 tablespoons cider vinegar, or to taste
Wintertime Brie
By ngaldi
Preheat oven to 350°. In a large bowl, combine dates, apple, pear, currants, pecans and wine, apple juice or apple...
- 3/4 cup pitted dates, chopped
- 1 small apple, peeled, cored and diced
- 1 small firm ripe pear, peeled, cored and diced
- 1/2 cup currants or dried cranberries
- 1/2 cup pecans, chopped
- 1/3 cup rosé wine, apple juice or applejack
- 1 (2-pound) wheel ripe Brie, well-chilled
- Baguette, thinly sliced and toasted if desired
Broccoli & Cranberry Salad
By ngaldi
Dice and cook the bacon until crisp
- 8 slices bacon
- 3 cups chopped broccoli
- 3 cups chopped cauliflower
- 3 cups sliced celery
- 3 cups diced jicama
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen peas, thawed
- 1 cup dry roasted peanuts, chopped
- 1 cup dried sweetened cranberries
- Dressing
- 1 1/2 cups mayonnaise
- 1/2 - 3/4 cup freshly shredded parmesan cheese
- 1 tablespoon white wine vinegar
- 2 tablespoons grated onion
- 2 tablespoons snipped chives
- 1/4 cup sugar
- dash Tabasco
- freshly ground black pepper
Pork with Lemon-Caper Sauce
By ngaldi
Alyson Haynes, Cooking Light OCTOBER 2008
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons Italian-seasoned breadcrumbs
- 3 tablespoons preshredded fresh Parmesan cheese
- 1/4 teaspoon black pepper
- 1 large egg white, lightly beaten
- 4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
- Cooking spray
- 2 teaspoons olive oil
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon dry white wine
- 1/4 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 teaspoons capers, rinsed and drained