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Recipes
Chiles Relleno Puffs
By ngaldi
These are great little appetizers to add to your collection! NOTE: To make ahead, form dough into balls; place o...
- 1/4 cup butter (room temperature)
- 1 1/4 cups flour
- 2 cups monterey jack cheese (shredded)
- 1 (4 ounce) can diced green chilies (well drained)
- 1/8 teaspoon garlic powder
- 2 -4 tablespoons parmesan cheese
Sausage-and-Apple Stuffing Bites
By ngaldi
Preheat the oven to 350°
- Vegetable cooking spray
- 4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped celery
- 1/2 pound sweet Italian sausage, casings removed
- 6 garlic cloves, finely chopped
- 3/4 teaspoon dried sage
- 1 small Granny Smith apple, peeled and finely chopped
- 4 large eggs, beaten
- 2 tablespoons chicken broth
Pear & Gruyere Strata
By ngaldi
Photo: Nina Choi
- 4 cups sliced peeled Anjou or Concorde pear
- 2 teaspoons butter, melted
- 6 tablespoons granulated sugar, divided
- 12 (1-ounce) slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally
- Cooking spray
- 1 cup (4 ounces) shredded Gruyère cheese
- 1 1/2 cups 1% low-fat milk
- 1 cup egg substitute
- 1/2 teaspoon ground cinnamon
- 1 tablespoon turbinado sugar
- 1/2 cup maple syrup
Seared Scallops with Warm Tuscan Beans
By ngaldi
David Bonom, Cooking Light MARCH 2009
- 2 tablespoons olive oil, divided
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1 cup prechopped onion
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (6-ounce) package fresh baby spinach
- 2 tablespoons chopped fresh basil
Parmesan Chicken
By ngaldi
2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Crab Cakes with Horseradish Cream
By ngaldi
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons drained bottled horseradish
- 1 pound lump crabmeat, picked free of shell
- 1 cup dry bread crumbs
- 3 scallions including green tops, chopped
- 1/4 cup chopped fresh parsley
- Pinch cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
Nana Rita's New Year's Eve Special
By ngaldi
Preheat oven to 350° Mix all the ingredients in a casserole and drizzle with olive oil
- Sweet & Hot Italian Sausage
- cut into small pieces
- red & yellow bell peppers
- cut into strips
- Idaho potatoes, peeled
- diced
- yellow onion
- cut into chunks
- oregano and salt to taste
- olive oil
Uncle Jo Van Ronkel's Crab Bisque
By ngaldi
Put all the soups into a saucepan and heat
- 1 can chicken broth
- 1 can green pea soup
- 1 can tomato soup
- 1 pint half and half
- 1/2 pound crab meat
- 1/4 cup sherry
CHERRY KUCHEN BARS
By ngaldi
MARILYN B DAVISON CCP Next time I make this I might stir some chopped sliced almonds into the dough you spread on t...
- 1/2 cup butter, softened
- 1/2 cup shortening (I used butter flavor Crisco)
- 1 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 can cherry pie filling (21-ounce)
- Powdered sugar icing
- POWDERED SUGAR ICING
- 1 1/2 cups powdered sugar
- Milk
- Vanilla or almond extract
- In a bowl, stir together the powdered sugar with several drops of vanilla or almond extract with enough milk to make an icing you can drizzle over the Kuchen. (I used almond extract)
Make-Ahead Mexican Salad
By ngaldi
LAYER lettuce, beans and tomatoes in 4-1/2-qt
- 1 pkg. (16 oz.) torn iceberg lettuce
- 1 can (15 oz.) black beans, rinsed
- 4 tomatoes, chopped
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
- 2 green onions, sliced
- 2 cups broken baked tortilla chips