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Recipes
Teriyaki Sesame Chicken Skewers
By ngaldi
Recipe courtesy George Stella
- 30 (8-inch) bamboo skewers
- 15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
- 6 tablespoons sesame oil
- 1/4 teaspoon minced garlic
- 1 lemon, juiced
- 1 tablespoon sugar substitute (recommended: Splenda)
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon sesame seeds, toasted
- 1 cantaloupe half filled with melon balls, optional
Italian Meatloaf Parmigiana
By ngaldi
Preheat oven to 350 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 red pepper, seeded, small diced
- 1 onion, diced
- 2 teaspoons (about 3 cloves) chopped garlic
- 1/2 pound ground beef (80/20)
- 1/2 pound bulk Italian sausage
- 2 eggs
- 3/4 cup bread crumbs
- 1 cup grated Parmesan
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil leaves
- 1 tablespoon chopped parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce (jarred or homemade); divided
- 1 cup shredded mozzarella cheese
Baked Spaghetti
By ngaldi
Preheat the oven to 350 degrees F
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 8 ounces uncooked angel hair pasta
- 1 cup grated cheddar
- 1 cup grated Monterey Jack
Pancakes
By ngaldi
In a bowl, mix all the ingredients together, breaking up any lumps
- 1 egg
- 1 cup all-purpose flour
- 3/4 cup milk
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Minute Steak Stacks with Herbed Anchovy Butter
By ngaldi
In a skillet, combine the anchovies, shallot and vinegar
- 2 tablespoons chopped anchovy fillets in oil, drained
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 1 stick unsalted butter, at room temperature
- 1/4 cup equal parts chopped parsley, tarragon and chives
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons canola oil
- 12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
- Montreal steak spice, for seasoning (see Note)
No-Knead Bread
By ngaldi
In a large bowl, combine flour, yeast, and salt
- 3 cups all-purpose or bread flour, plus more for work surface
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Olive oil, as needed
- Cornmeal or wheat bran, as needed (optional)
Sausage Rolls
By ngaldi
All You APRIL 2012
- 1 pound raw bulk pork breakfast sausage (16 links)
- 1/2 cup finely minced onion
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon crushed red pepper
- 1 (17.3 oz.) package frozen puff pastry, thawed
- 2 tablespoons plus 2 tsp. smooth Dijon mustard
Pork Roast with Dried Fruit and Fresh Herbs
By ngaldi
We perked up roast pork loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary
- 1 cup(s) dried figs, chopped
- 1 cup(s) dried apricots, chopped
- 1 cup(s) dried cherries, chopped
- 2.5 cup(s) dry red wine
- 3 stick(s) cinnamon, about 3 inches each
- 2.5 tablespoon(s) finely chopped fresh rosemary
- 1.25 teaspoon(s) salt
- 1 teaspoon(s) fresh ground black pepper
- 2 clove(s) garlic, minced
- 2 tablespoon(s) extra-virgin olive oil
- 3.5 pound(s) boneless pork loin roast, butterflied
Garlic Prawns
By ngaldi
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1 orange, juiced
- 1 teaspoon dried basil, or to taste
- 2 tablespoons white wine (optional)
- 30 tiger prawns, peeled and deveined
Di's Delicious Deluxe Deviled Eggs
By ngaldi
Place eggs in a medium saucepan and cover with cold water
- 6 eggs
- 1/2 stalk celery, finely chopped
- 1/4 onion, finely chopped
- 1/4 cup mayonnaise
- salt to taste
- 1 dash hot pepper sauce
- paprika, for garnish