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Recipes
Slow Cooker Chicken Noodle Soup
By ngaldi
In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, wat...
- low sodium chicken broth (3-15 oz cans)
- 1 cup water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 cups uncooked whole wheat egg noodles
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Saltine crackers, for serving (optional)
Cranberry Bars
By ngaldi
In a saucepan over medium heat, combine the cranberries, white sugar, and water
- 1 (12 ounce) package whole cranberries
- 1 cup white sugar
- 3/4 cup water
- 1 (18.25 ounce) package yellow cake mix
- 3/4 cup butter, melted
- 2 eggs
- 1 cup rolled oats
- 3/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Gingersnap Piecrust
By ngaldi
Combine all ingredients in a medium bowl, and mix well
- 1-1/2 cups gingersnap crumbs
- 1/4 cup sifted confectioners' sugar
- 1/4 teaspoon ground ginger
- 1/3 cup melted butter
Strawberry and Mascarpone Filled Cupcakes
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
- 1 (8-ounce) container mascarpone cheese, chilled
- 1/2 cup thawed and drained frozen strawberries
- 1/4 cup sugar, plus 1/2 cup
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Fresh Zucchini Parmesan Stacks
By ngaldi
Heat the Prego® Farmers' Market Tomato and Basil Marinara in a sauce pan over medium heat reducing to low after a ...
- Prego® Farmers' Market Tomato and Basil sauce
- 1/2 cup canola oil
- 2 eggs, beaten
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1 thick zucchini, sliced 1/4 inch thick on an angle
- 2-4 ripe tomatoes on the vine, sliced
- 1 ball fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- Balsamic reduction or glaze
Hopi Stew
By ngaldi
Mrs
- 1 25 oz. can hominy
- 3 15.25oz. Cans corn (drained)
- 2 16 oz. pinto or ranch beans, drained
- 3 14.5 tomatoes (Mexican style or stewed, undrained)
- 2 14.5 oz. cans Beef Broth
- 1 7 oz. can diced green chilies
- 4 russet potatoes (peeled and diced bite-sized)
- 3 onions, diced
- 4 cloves garlic, minced
- 5 lbs. Ground beef
- 3 tablespoons chili powder (or to taste)
- salt and pepper to taste
Skinnygirl Margarita
By ngaldi
This margarita recipe couldn't be easier and couldn't be more diet friendly
- 2 oz of Clear Premium Tequila
- .5 oz Orange Liqueur
- Juice of 1 Fresh Lime
- Ice
Cherry Wild Rice Salad
By ngaldi
In a large bowl, combine the first seven ingredients
- DRESSING:
- 2 cups fresh snow peas, halved
- 2 cups cooked wild rice
- 1 cup cooked long grain rice
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup dried cherries
- 1/2 cup thinly sliced celery
- 1/4 cup chopped green onions
- 6 tablespoons sugar
- 6 tablespoons canola oil
- 3 tablespoons cider vinegar
- 4-1/2 teaspoons soy sauce
- 1 to 2 garlic cloves, peeled
- 3/4 teaspoon minced fresh gingerroot
- 3/4 cup cashew halves, toasted
Strawberry-Lime Stuffed Cupcakes
By ngaldi
From Food Network Kitchens
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, room temperature
- 2/3 cup sugar
- 3/4 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1 1/3 cups confectioners' sugar, sifted
- 1 1/2 tablespoons finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 6 large ripe strawberries, hulled
- Green sanding sugar
- Fresh mint leaves or candied leaves
Swordfish Milanese
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons light olive oil
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 3 cups lightly packed arugula
- 1 bunch watercress, stemmed