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Recipes
Spicy Soft Shell Crab Spaghetti with White Wine & Garlic
By ngaldi
1. Heat 3 tablespoons of the oil in a large sautan over high heat
- 4 tablespoons canola oil
- 6 soft shell crabs, cleaned
- Kosher salt and freshly ground black pepper
- 3 cloves crushed garlic
- Half a bottle of dry white wine
- 3 plum tomatoes, halved seeded and chopped
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cold unsalted butter, diced
- pound spaghetti (#8 or #9) cooked al dente in salted water
- cup chopped fresh basil leaves
- cup chopped fresh flat leaf parsley leaves
Filet Mignon with Rich Balsamic Glaze
By ngaldi
This is an elegant and quick romantic dinner for two
- 2 (4 ounce) filet mignon steaks
- 1/2 teaspoon freshly ground black pepper to taste
- Salt to taste
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
Beef and Irish Stout Stew
By ngaldi
Toss the beef cubes with 1 tablespoon of vegetable oil
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Irish stout beer (such as Guinness®)
- 2 cups chopped carrot
- 1 sprig fresh thyme
- 1 tablespoon chopped fresh parsley for garnish
Potato Pancakes with Gravlax and Dill
By ngaldi
Make It Now Directions Preheat oven to 450 degrees
- 1 small yellow onion (about 5 ounces), peeled and grated on the large holes of a box grater
- 3 Yukon gold potatoes (about 1 pound), peeled and grated on the large holes of a box grater
- 1 tablespoon chopped fresh dill, plus sprigs for garnish
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 1 large egg white
- 4 ounces gravlax
- 1/4 cup reduced-fat sour cream
- Olive-oil, cooking spray
Marinated Butternut Squash: Scapece Di Zucca
By ngaldi
Recipe copyright 2000, Mario Batali
- 2 medium butternut squash, seeded and cut into 1-inch slices
- Salt and pepper
- 4 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 medium red onion, sliced paper thin
- 1/2 teaspoon red chile flakes
- 1 tablespoon dried oregano
- 1 clove garlic, sliced paper-thin
- 1/4 cup fresh mint leaves
Tuna Burger
By ngaldi
Recipe courtesy Paula Deen
- 2 (6-ounce) cans solid white tuna, drained
- 1/2 cup breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tablespoon chopped pimento, optional
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons prepared horseradish
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Slow Cooker Mashed Potatoes
By ngaldi
1 In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter
- 5 lb baking potatoes, peeled, cut into 1-inch chunks
- 1 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 1/4 cup butter or margarine, cut into chunks
- 1 cup sour cream or plain yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2to 1 cup milk, warmed
Ding Dong Eight-Alarm Chili
By ngaldi
Soak ancho chiles in hot water to cover until softened, about 30 minutes
- 2 oz dried ancho chiles (4 large), stemmed and seeded
- 6 large garlic cloves, 3 of them finely chopped
- 1 tablespoon salt, or to taste
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons chili powder (not pure chile)
- 4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
- 3 to 4 tablespoons vegetable oil
- 1 (28- to 32-oz) can whole tomatoes in juice
- 1/4 cup canned chipotle chiles in adobo
- 1/2 cup coarsely chopped fresh cilantro
- 1 1/2 lb white onions, chopped (4 cups)
- 1 tablespoon dried oregano (preferably Mexican), crumbled
- 1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
- 1 (12-oz) bottle beer (not dark)
- 2 cups water
- 2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
- Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream
Renaissance of Tuna Casserole
By ngaldi
Recipe courtesy Rachael Ray
- Salt
- 1 pound fettuccine
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 4 cloves garlic, finely chopped
- 1 small onion, chopped
- 2 (6-ounce) cans Italian tuna in water or oil, drained
- 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
- 1/2 cup dry white wine, a couple of turns of the pan
- 1/2 cup heavy cream, a couple of turns of the pan
- Black pepper
- 1/2 cup frozen peas, a couple of handfuls
- Couple handfuls grated Parmigiano-Reggiano
- 1 cup fresh basil, about 20 leaves, shredded
Wild Rice Salad
By ngaldi
From Food Network Kitchens
- 8 ounces asparagus
- 1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- Grated zest and juice of 1 large lemon
- 1/2 teaspoon kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1 cup wild rice, cooked, drained, and room temperature
- 3 tablespoons pine nuts, toasted
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 2 tablespoons minced fresh dill
- 1/4 cup minced fresh mint
- 1 head Boston or large Bibb lettuce, washed and trimmed (optional)
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