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Recipes
Cucumber and Green Tomato Gazpacho
By ngaldi
Tear bread into pieces; place in a bowl with 1 1/2 cups water; soak 5 minutes
- 3 ounces whole-wheat French bread baguette, crusts removed
- 1 1/2 cups water
- 1/4 cup chopped shallots
- 2 tablespoons grapeseed or canola oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- 2 large cucumbers, peeled, seeded, and coarsely chopped (about 1 1/2 pounds)
- 2 large green tomatoes, coarsely chopped (about 1 pound)
- 3 tablespoons creme fraiche
- 1 tablespoon minced fresh chives
- 1 teaspoon minced fresh dill
Taco Spaghetti
By ngaldi
In the mood for Mexican tonight? This combination of pasta, salsa, ground beef, and cheese captures south-of-the-bo...
- 5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
- 1 pound ground beef or ground raw turkey
- 1 large onion, chopped (1 cup)
- 3/4 cup water
- 1/2 1 1/4 ounce package (2 tablespoons) taco seasoning mix
- 1 11 ounce can whole kernel corn with sweet peppers, drained
- 1 cup sliced pitted ripe olives
- 1 cup shredded Cojack or cheddar cheese (4 ounces)
- 1/2 cup salsa
- 1 4 ounce can diced green chilies, drained
- 6 cups shredded lettuce
- 1 cup broken tortilla chips
- 1 medium tomato, cut into thin wedges
- Dairy sour cream (optional)
Filet Mignon with Rich Balsamic Glaze
By ngaldi
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste
- 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
EGGPLANT TOMATO PIE
By ngaldi
Peel and cube eggplant, boil until soft and tender, then drain water and mash
- 1 eggplant 1 eggplant
- 2 tomatoes, sliced
- 1 onion, diced
- 2 cloves garlic
- Breadcrumbs
- 1 egg 1 egg
- 1 tablespoon butter, melted
- 1 tablespoon pesto
- Cheddar cheese, shredded
- Fresh parsley
Pumpkin Cheesecake Recipe with Gingersnap Crust
By ngaldi
Preheat oven to 350 degrees F
- 1/4 recipe of Soft Molasses Cookie dough (see below)
- 1 pound 8 ounces (three 8 ounces packages) cream cheese, room temperature
- 1 cup sugar
- 1/4 cup brown sugar
- 2 Tablespoons cornstarch
- 2 large eggs
- 1 3/4 cups pumpkin puree (not pumpkin pie mix)
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup evaporated milk
- Sour Cream Topping
- 1 pound (2 cups) sour cream
- 1/3 cup sugar
- 1 teaspoon vanilla
Quick Double Chocolate Cupcakes
By ngaldi
Recipe courtesy Rachael Ray
- 1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup mini semisweet chocolate chips, divided
- 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
- 1 pound unsalted butter, at room temperature
- 3 pounds confectioners' sugar (3 boxes)
- 1/4 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- Food coloring, such as yellow, blue, and red, or your favorite
- Licorice whips
- Crushed peppermint candies
- Crushed lemon drops
- Multi-colored jimmies or nonpareils
- Mini white and dark chocolate chips
- Small chocolate candies
- Colored decorating sugars
- Cereals such as corn pops, fruit rings, or graham cracker cereal squares
Pan Seared Salmon with Haricots Verts Salad
By ngaldi
First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking)
- 1 pound haricots verts (very thin string beans)
- 2 limes
- 1/4 cup fresh rosemary leaves
- 1/8 cup fresh tarragon leaves
- 1/4 cup fresh cilantro leaves
- 3 tablespoons stone-ground mustard
- 1/8 cup rice wine vinegar
- 1 tablespoon chopped fresh ginger
- 1/2 cup grapeseed oil (or your choice of olive or canola oil), plus 1/4 cup
- 1/8 cup bottled water
- 2 tomatoes, seeds removed and finely diced
- 1 medium red onion, finely diced
- 6 (6-ounce) salmon fillets, skin on
- Salt and pepper or adobo seasoning
Chicken Milano
By ngaldi
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
NIGELLA LAWSON’S CHOCOHOTPOTS
By ngaldi
Preheat oven to 400 degrees
- 1/2 cup unsalted butter
- 4 ounces chocolate, at least 60% cocao (I used Ghirardelli chocolate chips. Just make sure to use good quality chocolate for this recipe)
- 2 eggs
- 3/4 cup sugar
- 3 Tablespoon flour
- Pinch salt
- Dash vanilla
Pebble Bean Chili
By ngaldi
Place the beans in a large pot and add water to cover by 2 inches
- 1 cup dried pebble beans, picked over, rinsed, soaked and drained
- 1 bay leaf
- 2 fresh thyme sprigs
- Kosher salt, to taste
- 1 lb. boneless chuck roast, cut into 1-inch cubes
- 2 lb. boneless pork butt, cut into 1-inch cubes
- Freshly ground pepper, to taste
- 1/4 cup canola oil
- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 1 to 2 large jalapeño chilies, cored, seeded and diced
- 3 garlic cloves, finely chopped
- 1/3 cup chili seasoning
- 2 Tbs. ground cumin
- 3 cans (each 14 oz.) diced tomatoes with juices
- 1/2 cup dry red wine
- 1/2 cup beef stock or water, plus more as needed
- Grated cheddar cheese, chopped fresh cilantro, chopped red onion and sour cream for serving