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Recipes
All-Season Bean Salad
By ngaldi
Toss the warm beans in a big bowl with the onions or scallions, garlic, several tablespoons of oil, herbs, salt, a...
- 3 cups of warm home-cooked beans, or canned beans such as cannellini
- 3 Tbs finely minced onions or scallions
- 1 large clove of garlic, pur and then mashed with 1/4 teaspoon salt
- 2 Tbs or so good olive oil or salad oil
- Herbs, such as fresh or dried thyme, oregano, and sage
- Salt and freshly ground pepper
- Additional elements, such as one or a combination of: strips of red or green bell pepper or pimiento; hard-boiled eggs; rounds of red onion; sardines, tuna, and/or salami; spinach leaves or salad greens
- print a shopping list for this recipe
Chinois Chicken Salad with Chinese Mustard Vinaigrette
By ngaldi
Recipe courtesy Wolfgang Puck,
- 2 chicken breasts, bone-in with skin
- Salt
- Freshly ground black pepper
- 2 tablespoons peanut oil
- 1 head Napa cabbage
- 1 head romaine lettuce
- 1 head radicchio
- Chinese Vinaigrette, recipe follows
- Fried Springroll Baskets and Strips, recipe follows
- 1 cup chopped roasted peanuts
- Cilantro sprigs
- Lime wedges
Grilled Stuffed Tomatoes
By ngaldi
Recipe courtesy The Neelys, 2008
- 6 large tomatoes
- 2 tablespoons chopped green onions
- 2 tablespoons chopped basil leaves
- 6 ounces goat cheese
- Salt and freshly ground black pepper
- 2 cups cooked orzo
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan
Swordfish with Citrus Pesto
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1/2 cup pine nuts, toasted
- 1 clove garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 cup grated Parmesan
- 4 (6-ounce) swordfish steaks
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Chocolate Graham Toffee Bark
By ngaldi
1. Preheat oven to 350 degrees F and line a 15X10 inch jelly roll pan with nonstick foil
- 1 cup (2 sticks) butter
- 1/4 cup brown sugar
- 1/4 cup granualted sugar
- 1/2 box (about) whole graham crackers
- 2 cups semisweet chocolate chips (or white chocolate chips)
- 1 cup hazelnuts, chopped
Paula Deen's House Seasoning
By ngaldi
Mix ingredients together and store in an airtight container for up to 6 months
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Chocolate Sour Cream Pound Cake Recipe
By ngaldi
Preheat the oven to 325 degrees F
- 8 ounces (2 sticks) butter, softened
- 8 ounces sour cream
- 3 cups sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 3/4 cup cocoa
Bacon and Cheddar Stuffed Mushrooms
By ngaldi
Grill or place bacon in a large, deep frying pan
- 3 slices streaky bacon
- 8 crimini mushrooms
- 1 tablespoon butter
- 1 tablespoon chopped onion
- 90 g (3 oz) grated Cheddar cheese
Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette
By ngaldi
- One 15-ounce call cannellini beans, rinsed and drained
- Olive oil cooking spray
- One 12-ounce wild salmon filet
- 1 medium red onion, thinly sliced
- 1 garlic clove, minced
- 1/2 English cucumber, thinly sliced
- 1 red bell pepper, seeded and chopped
- 2 tablespoon chopped fresh mint
- 4 Bibb or Boston lettuce leaf cups
- Citrus Vinaigrette
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange zest
- 1 tablespoon white wine vinegar
- 2 tablespoon extra virgin olive oil
- 3/9 teaspoon kosher salt, optional
- Freshly ground pepper
Chinois Chinese Chicken Salad
By ngaldi
Preheat the oven to 450 degrees F
- 2 chicken breasts, bone-in with skin
- Salt
- Freshly ground black pepper
- 2 tablespoons peanut oil
- 1 head Napa cabbage
- 1 head romaine lettuce
- 1 head radicchio
- Chinese Vinaigrette, recipe follows
- Fried Springroll Baskets and Strips, recipe follows
- 1 cup chopped roasted peanuts
- Cilantro sprigs
- Lime wedges