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Recipes
Big Daddy's California Turkey Burgers
By ngaldi
In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg
- 1 1/4 pounds lean ground turkey
- 1 1 ounce package dry onion soup mix
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons soy sauce
- 1 small egg, lightly beaten
- 5 hamburger buns
- Monterey Jack cheese or pepper jack for cheeseburgers
Eggplant-Lentil Salad
By ngaldi
Preheat the oven to 450°
- 1 large eggplant (about 2 pounds)
- 1/4 cup plus 2 tablespoons peanut oil
- 2 teaspoons cumin seeds
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 1 cup French green lentils (about 7 ounces)
- 2 1/2 cups water
- Kosher salt
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped mint
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper
- Warm naan and plain yogurt, for serving
Beef, Mushroom and Guinness® Pie
By ngaldi
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 1...
- 3 tablespoons olive oil, divided
- 1 pound cubed beef stew meat
- 2 slices bacon, chopped
- 1 white onion, chopped
- 1 carrot, sliced
- 1/3 pound crimini mushrooms, sliced
- 1 clove garlic, crushed
- 1 teaspoon white sugar
- 1 1/2 tablespoons all-purpose flour
- 1 cup Irish stout beer (such as Guinness®)
- 1 1/4 cups beef stock
- 1/2 teaspoon ground thyme
- 2 bay leaves
- 1/2 teaspoon cornstarch, or as needed
- 1 teaspoon water
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
ORIENTAL CHICKEN SALAD
By ngaldi
Combine above ingredients with following dressing and refrigerate overnight
- 3 chicken breasts, cooked and diced
- 1/2 head cabbage, chopped
- 3 tbsp. sesame seeds
- 3 tbsp. slivered almonds
- 3 green onions with tops, sliced
- 1 tsp. salt
- 2 tbsp. sugar
- 6 tbsp. salad oil
- 3 tbsp. lemon juice
- 1/4 c. mayonnaise
- 1/8 tsp. pepper
- 1 seasoning packet from Ramen Oriental Noodle Soup
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
By ngaldi
In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablesp...
- 1 1/2 cups dry red wine
- 1/2 cup Dijon mustard
- 1/4 cup packed dark brown sugar
- 8 garlic cloves, crushed and peeled
- 3 large shallots, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- One 1 1/2-pound flank steak
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
- 1/4 small sweet onion, such as Walla Walla, thinly sliced
- 6 ounces thin asparagus
- 2 ears of corn, shucked
- 1 tablespoon extra-virgin olive oil
- 6 basil leaves, finely shredded
- 1 tablespoon unsalted butter
- 6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes
Refried Beans Without the Refry
By ngaldi
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Eggplant and Potato Moussaka
By ngaldi
Recipe courtesy Emeril Lagasse, 2006
- 3 large eggplants, peeled and sliced into 1/4-inch slices
- 1 1/2 cups olive oil, plus more as needed
- 3 large baking potatoes, peeled and sliced into 1/4-inch thick slices
- 1 1/4 cups all purpose flour
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3/4 pound ground lamb
- 3/4 pound ground beef
- 1 tablespoon minced garlic
- 1/2 teaspoon dried oregano
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 1/2 cup crushed tomatoes
- 1/2 cup water
- 2 tablespoons minced fresh parsley leaves
- 1/2 cup salt, plus more for seasoning
- Freshly ground black pepper
- 2 1/2 cups milk
- 1 egg, lightly beaten
- 1 egg yolk
- 1 1/3 cup grated Kefalotiri cheese, or Parmesan or Romano
Tomato and Peach Flatbreads with Basil
By ngaldi
1. Preheat grill to medium-high
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons finely chopped green onions, divided
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1 (8.8-ounce) package whole-grain naan breads (such as Stone Fire)
- Cooking spray
- 1 medium tomato, halved and sliced
- 1 ripe peach, pitted and sliced
- 2 tablespoons torn fresh basil leaves
- 1/8 teaspoon flaky sea salt (such as Maldon)
Roast Ratatouille
By ngaldi
Recipe courtesy Rachael Ray
- 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
- 5 baby eggplant, quartered lengthwise
- 6 baby zucchini, quartered lengthwise
- 5 plum tomatoes, quartered lengthwise and seeded
- 2 shallots, peeled and sliced lengthwise
- Extra-virgin olive oil, to coat
- Coarse salt and pepper
Salmon Burgers with Caesar Slaw
By ngaldi
Recipe courtesy Rachael Ray
- 1 (14-ounce) can Alaskan salmon, drained and flaked
- 2 egg whites, lightly beaten
- Handful parsley leaves, finely chopped
- 2 lemons, zested and juiced, divided
- 3 cloves garlic, finely chopped
- 3/4 cup Italian bread crumbs, 3 generous handfuls
- Salt and pepper
- 4 anchovies, finely chopped, optional
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
- Couple handfuls grated Parmigiano-Reggiano or Romano
- 2 hearts romaine lettuce, shredded
- 1 head radicchio, shredded