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Recipes
Maple Pecans
By ngaldi
Preheat the oven to 350°
- 4 cups pecans
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white, at room temperature
Spring Asparagus Quiche
By ngaldi
Asparagus, available year-round in many in grocery stores, is at its best during spring
- Nonstick cooking spray see savings
- 8 ounces asparagus spears, trimmed and halved crosswise see savings
- 1/2 cup grated Parmesan cheese see savings
- 2 teaspoons dried basil, crushed see savings
- 1 10-ounce package refrigerated pizza dough see savings
- 3 slices bacon see savings
- 1 medium onion, chopped (1/2 cup) see savings
- 5 beaten eggs see savings
- 1/2 cup milk see savings
- 1/8 teaspoon salt see savings
- Dash ground nutmeg see savings
- 1-1/2 cups shredded Swiss cheese (6 ounces) see savings
- 1 tablespoon all-purpose flour see savings
- 2 teaspoons cooking oil see savings
- Shaved Parmesan cheese (optional) see savings
Tomato, Olive, and Rosemary Crustless Quiche
By ngaldi
From Food Network Kitchens
- 4 cups grape tomatoes, mixed red and yellow if possible, rinsed and patted dry
- 5 tablespoons extra-virgin olive oil
- 1/3 cup pitted black olives, such as kalamata, halved lengthwise
- 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
- 1 cup chopped white onion, about 1 medium
- Kosher salt
- 1 lemon, zest finely grated
- 2 cups half-and-half
- 2 large eggs
- 2 egg yolks
- Freshly ground black pepper
- 3 ounces grated Emmentaler cheese, about 3/4 cup
- 3 ounces grated fontina cheese, about 3/4 cup
- 1 teaspoon minced fresh rosemary
Chicken or Steak with Balsamic BBQ Sauce
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
Market Vegetable Salad
By ngaldi
"A spectacular use of your garden's bounty
- Salad
- 1 cup asparagus tips, glanced and cut in 1-inch pieces on the diagonal
- 1 cup snow peas, blanched, cut in half if large
- 1 head broccoli florets, blanched
- 1 head cauliflower florets, blanched
- 1 1/2 cups peas, fresh or frozen (glanced if fresh)
- 1 1/2 cups green beans, blanched and cut into 1-inch pieces
- 1 1/2 cups celery, sliced diagonally
- 1 medium red onion, thinly sliced
- 1 cup diced green pepper (I omit this)
- 1 cup diced red pepper
- 1/2 cup chopped parsley
- 1 can garbanzo beans, drained
- 1 can small pitted black ripe olives or small Greek olives
- 1 cup sliced artichoke hearts
- Cherry tomatoes for garnish
- Dressing
- 1/2 cup tarragon vinegar (I couldn't find any so I used red wine)
- 1 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon Tabasco
- 4 tablespoons capers
- 2 teaspoons dried tarragon
- 2 teaspoons dried basil
- 4 tablespoons chopped shallots
- 2 teaspoons dried oregano
- 1/4 cup minced fresh basil
Avocado Feta Salsa
By ngaldi
If you are like me, and you keep feta next to your bed, and avocados on your night stand, then you can make this ri...
- 2 firm tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley
- 1/2 tablespoon fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1/2 cup feta cheese, crumbled (you can add more/less feta, if you like)
White Lasagna Cupcakes
By ngaldi
Preheat the oven to 350°
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
Mexican Pot Roast Tacos
By ngaldi
Recipe courtesy Tyler Florence, 2007
- 2 pounds beef shoulder
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- Vegetable oil, for deep frying
- 6 fresh medium corn tortillas
- Kosher salt
- 3 cups finely shredded white cabbage
- 1/4 bunch fresh cilantro leaves
- 1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
- 1 small red onion, roughly chopped
- 1 Serrano chile
- 1 garlic clove, roughly chopped
- 2 limes, juiced
- 1/2 cup chopped cilantro leaves
- Kosher salt
- Freshly cracked black pepper
- Extra-virgin olive oil, for drizzling
- 6 ripe avocados
- 3 limes, juiced
- 1 medium yellow onion, chopped
- 1 garlic clove, smashed then minced
- 2 serrano chiles, cut into rounds
- 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
La Scala's Ortolana Soup
By ngaldi
Heat the oil in a large saucepan on medium heat
- 2 tablespoons olive oil
- 3 leeks, cleaned light green part and white part, finely chopped
- 4 carrots, peeled and sliced
- 4 medium zucchini, sliced
- 3 medium (about 1 pound) White Rose or other all-purpose potatoes, peeled
- and thinly sliced
- 1 1/2 tablespoons tomato paste
- 6 cups chicken stock
- 1 cup cooked, drained and rinsed garbanzo beans
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped parsley
- Salt and freshly ground white pepper, to taste
- 1 tablespoon finely chopped parsley, for garnish
- 1 tablespoon finely chopped lemon zest, for garnish
Cottage Potatoes
By ngaldi
Recipe courtesy Paula Deen
- 3 large Idaho potatoes
- 1/4 cup (1/2 stick) butter
- 1 cup cottage cheese
- 1/2 onion, diced
- Salt and pepper
- Paprika