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Recipes
Chicken Soup Base
By ngaldi
In a 10- or 12-quart stockpot, heat oil over high
- 1 tablespoon vegetable oil
- 2 pounds chicken parts, such as necks and backs
- 1 whole chicken (3 1/2 to 4 pounds), rinsed
- 4 medium carrots, cut into pieces
- 3 celery stalks, cut into pieces
- 1 large yellow onion, quartered
- 2 teaspoons black peppercorns
- 5 stems parsley
Ribollita
By ngaldi
Recipe courtesy Kathleen Daelemans
- 6 (1/4-inch thick) slices bread
- 1 garlic clove
- 2 tablespoons Parmesan
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 small zucchini, sliced
- 1/2 roasted red pepper or fresh red pepper
- 1 sprig fresh rosemary
- 8 cups escarole or about 1 head, coarsely chopped
- 1 (15-ounce) can cannelloni beans, rinsed and drained
- 1 (14-ounce) can tomatoes, chopped
- 2 cups chicken broth
Chicken with Mustard Mascarpone Marsala Sauce
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Mini Peppermint Meringue Cups with Ganache
By ngaldi
Preheat oven to 175 degrees
- For the ganache:
- Vegetable oil cooking spray
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/4 teaspoon pure peppermint extract
- Red gel-paste food coloring (sugarcraft.com)
- 6 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- Garnish: 1 large candy cane, finely chopped
Potato, Egg and Green Bean Salad
By ngaldi
In a large saucepan, cover potatoes with cold salted water and bring to a boil
- 12 medium new potatoes, unpeeled and cut into quarters
- 3 cups fresh green beans, trimmed and cut into desired length
- 5 tablespoons olive oil
- 6 hard-boiled (cooked) eggs, peeled and chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
ISLAND SHRIMP
By ngaldi
Combine the Mango grille sauce and rum in a bowl or plastic bag
- 1-1/2 lbs. shrimp, peeled and deveined
- 3/4 C Stonewall Kitchen Curried Mango Grille Sauce
- 1 T dark rum
- 3 T lime juice
- 1/4 C cilantro leaves, gently torn
- Lime wedges
Beer-Braised Turkey Tacos
By ngaldi
Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essen...
- 2 tablespoons extra-virgin olive oil
- Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
- Salt and freshly ground pepper
- 4 large garlic cloves, thinly sliced
- 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
- 1 large oregano sprig
- 1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
- 1 medium tomato, coarsely chopped
- 1 ancho chile—stemmed, seeded and coarsely chopped or torn
- One 2-inch cinnamon stick
- One 12-ounce bottle Mexican dark beer, such as Modelo Negro
- 1 cup water
- 12 corn tortillas
- 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving
Baby Lettuces with Feta, Strawberries and Almonds
By ngaldi
In a small bowl, stir together the mustard, honey, shallot and vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar, preferably Banyuls
- 1/3 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 12 cups packed assorted baby lettuces (about 6 ounces)
- 1 quart strawberries, hulled—small berries halved, large ones quartered
- 4 ounces feta (preferably French), crumbled (1 cup)
- 1 cup smoked almonds, chopped
No Bake Patriotic Cake
By ngaldi
If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool
- Ingredients:
- 2 - 12 oz bakery pound cakes or homemade, cut into one inch cubes
- 2 - cups store bought strawberry glaze or (1) recipe homemade glaze (recipe below)
- 1 - 16 oz container fresh strawberries, chopped and separated
- 4 - ounces cream cheese, softened
- 1 - 16 oz container heavy whipping cream
- 1 - teaspoon vanilla extract
- 1/2 - cup powdered sugar
- 1/2 - pint fresh blueberries
- Homemade Strawberry Glaze
- 2 - cups sugar
- 2 - cups water
- 6 - tablespoons cornstarch
- 6 - tablespoons strawberry gelatin (Jell-O)
- In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens.
Slow-Cooker Veggie Chili
By ngaldi
Kelly and Mark Leishear, Milton, Delaware, Southern Living JANUARY 2008
- 2 large carrots, diced (1 cup)
- 2 celery ribs, diced (1/2 cup)
- 1 medium-size sweet onion, diced
- Vegetable cooking spray
- 2 (8-oz.) packages sliced fresh mushrooms
- 1 large zucchini, chopped (1 1/2 cups)
- 1 yellow squash, chopped (1 cup)
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon seasoned pepper
- 1 (8-oz.) can tomato sauce
- 3 cups tomato juice
- 2 (14 1/2-oz.) cans diced tomatoes, undrained
- 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
- 1 cup frozen whole kernel corn