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Recipes
Tuna Burgers with Pineapple Glaze
By ngaldi
Recipe courtesy of Bobby Flay
- 1 cup pineapple juice
- 1/2 cup white wine vinegar
- 1 teaspoon ginger, finely chopped
- 3 tablespoons soy sauce
- 3 tablespoons light brown sugar, firmly packed
- 6 tablespoons ketchup, prepared or homemade
- 3 tablespoons lime juice
- 1 teaspoon freshly ground white pepper
- 1 1/2 pounds fresh tuna steaks, ground
- Salt and freshly ground pepper
- 4 rolls
Hash Brown Casserole with Bacon, Onions & Cheese
By ngaldi
Cook bacon in a large nonstick skillet over medium heat until crisp
- 6 bacon slices
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (32-ounce) package frozen Southern-style hash brown potatoes
- 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
- 1/2 cup chopped green onions
- 1/2 cup fat-free sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
- Cooking spray
Wedge Salad with Elegant Blue Cheese Dressing
By ngaldi
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in...
- 1/2 pound crumbled blue cheese
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons white sugar
- 1 clove garlic, minced
- ground black pepper to taste
- 1 head iceberg lettuce, cut into 8 wedges
- 2 roma tomatoes, diced
- 1 small red onion, thinly sliced
- 1/2 pound crumbled blue cheese
Cabernet Short Ribs with Parmesan Polenta
By ngaldi
1. Sprinkle ribs with salt and pepper
- Ribs:
- 16 (3-ounce) bone-in beef short ribs, trimmed
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil, divided
- 1 cup chopped onion
- 3/4 cup chopped shallots
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 6 garlic cloves, sliced
- 1 rosemary sprig
- 2 1/2 cups cabernet sauvignon or other dry red wine
- 1 1/4 cups lower-sodium beef broth
- 1 teaspoon all-purpose flour
- 2 teaspoons water
- 1 tablespoon balsamic vinegar
- Gremolata:
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 1 garlic clove, minced
- Polenta:
- 3 cups fat-free milk
- 1 cup water
- 5/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup quick-cooking polenta
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
Chicken, Rice & Black Bean Salad
By ngaldi
Cook rice according to package instructions
- 1 cup brown (or white) rice
- 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
- 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
- 1/4 cup white-wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Coarse salt and ground pepper
- 4 scallions, thinly sliced
Avocado and Strawberries with Honey Vinaigrette
By ngaldi
Luscious strawberries and creamy avocado mingle in a honeyed lemon dressing to create this simple and elegant salad
- 2.5 tablespoon(s) lemon juice
- 3 tablespoon(s) honey
- 3 tablespoon(s) olive oil
- 1/8 sea salt
- teaspoon(s) ground black pepper
- 2 avocados , peeled, pitted and cut into wedges
- 8 ounce(s) strawberries, halved
Banana Cupcakes with Peanut Butter Frosting
By ngaldi
A classic combination in an adorable little package
- cupcakes
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 very ripe large bananas, peeled
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 large egg yolk
- frosting
- 1 1/2 cups powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
- Chopped lightly salted roasted peanuts (optional)
Stuffed and Baked Tomatoes
By ngaldi
Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato
- 4 large, ripe but firm tomatoes (about 2 pounds)
- 1 cup plain breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 6 Tbs minced fresh parsley leaves
- 3 Tbs minced fresh basil leaves
- 3 Tbs minced fresh oregano leaves
- 3 medium garlic cloves, minced
- 2 Tbs dry white wine
- 5 Tbs extra-virgin olive oil
- 3/4 tsp kosher salt
- freshly ground black pepper
Mom's Sunday Night Meat Sauce
By ngaldi
Saute ground beef and drain fat
- 1 pound freshly ground round steak
- 1 pound mushrooms, sliced
- 1 onion, diced
- 3 - 4 cloves garlic, minced
- fresh Italian parsley, to taste
- fresh basil, to taste
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/4 teaspoon oregano
- crushed red pepper to taste
- 2 16 ounce cans whole italian tomatoes. diced, reserve juice
- 1 4 ounce can tomato sauce
- salt and pepper to taste
- 1/4 - 1/2 cup dry red wine
Rio Grande Trout with Riesling
By ngaldi
Preheat the oven to 375°
- 1 cup dry Riesling
- 1 large carrot, finely julienned
- 1 large celery rib, finely julienned
- 1/2 small sweet onion, thinly sliced
- 4 whole black peppercorns
- 3 juniper berries, crushed
- 1 garlic clove, crushed
- 1 bay leaf
- 1 thyme sprig
- 1 oregano sprig
- 1 tablespoon canola oil
- Four 7-ounce skinless trout fillets
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter