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Recipes
Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing
By ngaldi
Recipe Copyright 1999 Bobby Flay
- 1 fresh turkey, about 16 pounds
- 20 fresh sage leaves
- 1 cup (2 sticks) butter, melted
- Salt and freshly ground pepper
- Pomegranate Sauce, recipe follows
- Wild Rice and Goat Cheese Stuffing, recipe follows
- Chopped chives, for garnish
- Pomegranate seeds, for garnish
- 3 tablespoons unsalted butter
- 1 medium Spanish onion, finely diced
- 1 tablespoon minced garlic
- 1 tablespoon whole black peppercorns
- 1 cup port wine
- 6 cups home-made chicken stock
- 2 cups pomegranate juice (or substitute cranberry juice)
- 2 tablespoons pomegranate molasses
- 2 tablespoons light brown sugar
- Salt and freshly ground pepper
- 3 tablespoons finely chopped chives
- 1/2 cup pomegranate seeds
- 1 1/2 cups wild rice
- 5 cups water
- Salt
- 1/2 cup coarsely diced chorizo
- 4 tablespoons unsalted butter
- 1 large onion, finely diced
- 1 tablespoons minced garlic
- 2 carrots, finely chopped
- 3 celery stalks, finely chopped
- 3/4 pound stale country-style bread, cubed
- 6 ounces goat cheese
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoons finely chopped fresh thyme
- 1 1/2 cups chicken stock, plus extra, if needed
Lemon-Stuffed Grilled Branzino
By ngaldi
Light a grill or preheat a grill pan
- Four 1-pound whole branzinoscaled and gutted, heads and tails removed
- Salt and freshly ground pepper
- 4 thyme sprigs
- 4 bay leaves
- 2 lemons1 thinly sliced, 1 cut into wedges
- 1 tablespoon extra-virgin olive oil
- Finely chopped parsley, for serving
Bobby Flay's Oven-Fried Chicken
By ngaldi
Whisk together the buttermilk, mustard, garlic and onion powders, salt and cayenne in a large baking dish
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts (6 ounces each)
- 2 1/2 cups panko bread crumbs
- 3 tablespoons canola oil
- salt & freshly ground pepper to taste
Warm Camembert with Wild Mushroom Fricassee
By ngaldi
A simple and rustic appetizer that's sure to please family and friends, baked Camembert with a savory mushroom fric...
- 1/2 cup walnut pieces
- One (8-ounce) wheel ripe Camembert in its wooden box, at room temperature
- 1 tablespoon walnut oil
- 3/4 pound wild mushrooms, trimmed, caps thinly sliced
- Salt and freshly ground pepper, to taste
- 1 shallot, minced
- 2 tablespoons flat-leaf parsley, chopped
- 2 large sage leaves, minced
- Sourdough toasts, for serving
Artichokes Au Gratin
By ngaldi
Recipe courtesy Sandra Lee for Food Network Magazine
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 12-ounce jar marinated artichoke bottoms, drained and patted dry
- 1 1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Oven-Fried Chicken
By ngaldi
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
Blue Spinach Salad
By ngaldi
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds
- 1 cup pre-washed spinach leaves
- 1/3 cup seedless red grapes, rinsed and dried
- 1 tablespoon blue cheese, crumbled
- 2 tablespoons roasted, salted pumpkin seeds
- 1 tablespoon blue cheese salad dressing (optional)
Beet Salad
By ngaldi
Adapted by Lesley Porcelli
- 4 medium red or golden beets (4 ounces each), stems and root ends removed
- 1/3 cup walnuts, chopped
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper
- 1 tablespoon sunflower-seed oil
- 2 ounces lowfat goat cheese
Potato Casserole
By ngaldi
Cook potatoes and mash 375 oven Add all liquids and salt and pepper
- 8 med potatoes
- 1/2 cup cream cheese
- 1/2 sour cream
- 1/4 cup butter
- 1/4 milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup shredded cheddar
- 8 slices bacon
- 1/2 cup green onion
Slow Cooker Chicken Tortilla Soup
By ngaldi
In a slow cooker, whisk together chicken broth, canned tomatoes, diced yellow onion, chili powder, paprika, cumin,...
- Serve with:
- 20 oz boneless skinless, chicken breasts halves
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 3/4 cup diced yellow onion (about 1 small)
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp ground coriander
- 1 Tbsp fresh lime juice
- 3 Tbsp chopped fresh cilantro
- diced fresh tomatoes
- shredded Monterrey Jack or Cheddar Cheese (Mexican blend works too)
- tortilla strips or tortilla chips, see recipe below for homemade baked tortilla strips
- fresh guacamole or diced avocados
- sour cream
- hot sauce (optional)
- Baked Tortilla Strips
- Ingredients:
- 6 corn tortillas
- olive oil cooking spray (vegetable works too)
- salt