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Recipes
Snappy Spicy Gingersnap Cookies
By ngaldi
Cream the butter, sugar and brown sugar in a mixing bowl until smooth
- 1/2 lb butter
- 3/4 cup ungranulated white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup dark molasses
- 3 and 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Beets with Orange Vinaigrette
By ngaldi
, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 3 (15-ounce) cans baby beets, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup small-diced red onion (1 small onion)
- 2 large seedless oranges, zested
- Segments 2 large seedless oranges
Herb and Garlic Crusted Halibut with Oven Baked Ratatouille
By ngaldi
Copyright 1999 Bobby Flay
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped chervil
- 2 tablespoons chopped tarragon
- 4 cloves chopped garlic
- 1 tablespoon chopped lemon zest
- 1/4 cup plus 2 tablespoons olive oil
- 1 1/2 cups fresh bread crumbs
- 4 (6-ounce) halibut fillets
- Salt and pepper
- 2 large red onions, thinly sliced
- 1/2 cup olive oil
- 6 cloves garlic, finely sliced
- Salt and freshly ground pepper
- 2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
- 1 large eggplant, sliced 1/2-inch thick
- 2 zucchini, sliced 1/2-inch thick
- 2 red bell peppers, seeded and cut into eighths
- 2 yellow bell peppers, seeded and cut into eighths
- 5 plum tomatoes, cored and cut into 1-inch thick slices
- Fresh parsley, for garnish
Caramel Chicken
By ngaldi
Chicken is an item that appears on my menu at least once a week
- 2 tablespoons canola oil
- 2 1/2 pounds skin-on, bone-in chicken breasts, cut in quarters
- Coarse salt
- 8 garlic cloves, peeled
- 1/3 cup packed brown sugar
- 1/4 cup rice vinegar
- 2 slices 1/4"-thick slices peeled ginger
- 1 cup chicken broth (I like the Pacific and Imagine varieties)
- 1/4 cup soy sauce
- 2 scallions, thinly sliced
- Cooked white rice
Tuscan Flank Steak
By ngaldi
Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon ...
- 1/2 cup chopped fresh rosemary
- 6 cloves garlic
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 (1 1/2-pound) flank steak, trimmed of excess fat
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon minced fresh rosemary
- 1/8 teaspoon red pepper flakes
- 1 pinch salt
- 1 sprig fresh rosemary
Spareribs
By ngaldi
My grandmother's melt in your mouth recipe
- 2 cups brown sugar
- 1/4 cup soy sauce
- 1/2 teaspoon paprika
- 1 tablespoon vinegar
- 1/4 teaspoon cayenne
- 1 teaspoon garlic powder
- 2 lbs pork ribs
Minnesota Baked Beans
By ngaldi
Brown beef and onion and salt and pepper to taste
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can butter beans
- 1 can kidney beans
- 1 can vegetarian beans
- 2 tablespoons worcestershire sauce
- 1 tablespoon prepared mustard
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup ketchup
- 5 - 6 (or to taste) strips crispy bacon, crumbled
Black Bean Salad
By ngaldi
Recipe courtesy Guy Fieri
- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
French Onion Soup
By ngaldi
Heat 1 stick (1/2 cup) butter in a heavy, ovenproof soup pot or dutch oven over medium-low heat
- 1 stick Butter
- 4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
- 1 cup (generous) Dry White Wine
- 4 cups Low Sodium Chicken Broth
- 4 cups Beef Broth
- 2 cloves Minced Garlic
- Worcestershire Sauce
- Several Thick Slices Of French Bread Or Baguette
- 5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated
Yorkshire Parkin with Lemon Neufchâtel Frosting
By ngaldi
(Parkin adapted from The Argenta Cookbook recipe; frosting, my own recipe)
- 2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 3 teaspoons very fresh ground ginger
- 1 cup quick-cooking oats (also known as thin oats)
- 1 cup milk
- 4 tablespoons butter (or margarine)
- 1/2 cup golden syrup (or honey or corn syrup)
- 1/2 cup treacle (or molasses)
- (N.B. – There is no egg in this recipe.)
- 8 ounces American Neufchâtel or cream cheese
- 4 tablespoons butter or margarine
- 1-2 cups confectioners sugar (according to your texture preference)
- 1 teaspoon pure lemon extract (or 2 tablespoons lemon juice with 1 tablespoon grated lemon peel)
- Candied lemon peel for garnish (optional)