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Recipes
Arizona Princess Cake
By ngaldi
This dense, rich cake combines Arizona apples and pecans with a generous splash of tequila
- 1/3 cup dried apples, minced
- 1/3 cup tequila
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup (4 ounces) butter
- 3 large eggs, separated
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup finely chopped toasted pecans (see note)
- Glaze
- 1/2 cup (4ounces) butter
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon corn syrup
- Cake sides & Top
- 1/2 cup chopped toasted pecans (optional)
- 12 pecan halves, toasted
Pastry Bon Bon's (Nancy's Favorite Cookie)
By ngaldi
Mix butter and powdered sugar
- 1/2 pound butter
- 1/2 cup powdered sugar
- 2 cups sifted flour
- 1 teaspoon vanilla
- 1 cup chopped pecans or walnuts
Corn Stacks
By ngaldi
Heat oven to 350° F. Grease, four 6-oz
- 1 11-oz. can whole kernel white corn, drained
- 2 eggs, beaten
- 2 tablespoons chopped onion
- 2 tablespoons milk
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoons salt
- 1/4 teaspoon paprika
Mini Espresso Cakes with Peanut Butter Frosting
By ngaldi
Recipe courtesy Sunny Anderson, 2008
- 2 1/2 cups all-purpose flour, plus extra for pans
- 1/2 heaping teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup instant espresso powder
- 2 sticks butter, softened, plus extra for pans
- 1 1/2 cups sugar
- 2 eggs, plus 2 yolks
- 1 teaspoon vanilla extract
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1 cup confectioners' sugar
Quinoa Tabbouleth
By ngaldi
1. In a medium saucepan, bring the vegetable stock to a boil
- 1 cup low-sodium or homemade vegetable stock or broth
- 1/2 cup quinoa
- 1/2 cup freshly squeezed lemon juice, plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 3 bunches flat-leaf parsley leaves, finely chopped (about 4 cups)
- 1 English cucumber, finely chopped (about 2 cups)
- 1/2 cup finely chopped mint leaves
- 1/2 cup finely chopped tomatoes
- 1/4 cup finely chopped red bell pepper
- Kosher salt and freshly ground black pepper
BEERY CHORIZO QUESO FUNDIDO
By ngaldi
Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it ta...
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 1 jalapeno, diced (seeds removed if desired)
- 2 cloves garlic, finely chopped
- 1/4 pound fresh chorizo, removed from the casing
- 3 tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- One 12-ounce Mexican lager beer
- 1/4 cup whole milk
- 4 cups shredded Monterrey Jack cheese (about 1 pound)
- 1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
- Tortilla chips, for serving
Classic Chicken-Vegetable Soup
By ngaldi
In a large pot, bring broth to a boil over high
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
- 4 medium carrots, cut into 1/4-inch rounds
- 3 medium celery stalks, cut into 1/4-inch slices
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- Coarse salt and ground pepper
Buttermilk Biscuits
By ngaldi
Preheat over to 375°. Sift flour, sugar, baking powder and salt into a large bowl
- 2 cups all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled, unsalted butter, cut into pieces
- 2/3 cup plus 1 tablespoon chilled buttermilk
Green Beans with Wild Mushrooms
By ngaldi
Recipe courtesy Katie Chin, Everyday Chinese Cooking, Clarkson Potter, 2000
- 4 ounces fresh shiitake or oyster mushrooms
- 1 pound green beans
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
slow-cooker tex-mex chicken and beans
By ngaldi
In a 5- to 6- quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water
- 1 cup dried pinto beans, rinsed
- 1 jar (11 -ounces) mild or medium salsa (1 1/2 cups)
- 2 tablespoons chopped canned chipotle chilies in adobo sauce
- 2 tablespoons all purpose-flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- salt and ground pepper to taste
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup reduced-fat sour cream, for serving
- 1/4 cup chopped fresh cilantro, for serving