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Recipes
Aunt Eva's Hot Fudge
By ngaldi
Melt all ingredients together in a double boiler and serve
- 1/2 pound marshmallows
- 4 squares Baker's chocolate
- 1/2 pint heavy whipping cream
Roasted Lamb Shanks with Lemon and Herbs
By ngaldi
Recipe courtesy Food Network Magazine
- 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
- 5 cloves garlic, sliced
- 1/2 cup fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons minced fresh thyme
- 2 teaspoons dried marjoram
- 1 stick unsalted butter, melted, plus more for brushing
- 12 shallots, unpeeled
- Extra-virgin olive oil, for drizzling
Hot Chocolate Snowballs
By ngaldi
directions 1 1. In a large mixing bowl, cream together the butter, cream cheese, hot chocolate mix, powdered suga...
- 2/3 cup butter, softened
- 3 ounce cream cheese, softened
- 2/3 cup penzeys hot chocolate mix
- 1/3 cup powdered sugar
- 2 teaspoons pure vanilla extract (substitute peppermint extract or favorite flavored liqueur)
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 1/2 cup extra powdered sugar for rolling
Spiced Butternut Squash Stew with Couscous
By ngaldi
From Food Network Kitchens
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, smashed
- 6 canned plum tomatoes, crushed
- 1 cinnamon stick
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 (16-ounce) can chickpeas, drained and rinsed
- 3 cups chicken broth, low-sodium canned
- 1 -inch strip lemon zest
- 1/2 cup golden raisins
- 4 cups chopped spinach (about 5 ounces)
- Juice of 1/2 lemon
- 1/4 cup toasted sliced almonds
- 1 1/2 cups chicken broth, low-sodium canned
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup couscous
CROCK POT CHICKEN FAJITAS
By ngaldi
Pour half of the canned tomatoes in bottom of crock pot
- 2 pounds boneless skinless chicken breasts
- 1 (10 oz.) can diced tomatoes with green chilies
- 1 red, orange and green bell pepper, julienned
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey
- SERVE WITH
- Flour tortillas
- Sour Cream
- Salsa
- Shredded Cheddar Cheese
DRIED FRUIT MOSTARDA WITH GRILLED CROSTINI
By ngaldi
Over high heat, combine the Sugar and Red Wine and bring to a boil
- 1 1/2 cups Sugar
- 1 1/2 cup Dry Red Wine
- 1/2 cup Prepared Mustard
- 1/4 cup Mustard Seeds
- 4 Dried Figs (cut in 1/2-inch pieces)
- 1/2 cup Dried Apricots (cut in 1/2-inch cubes)
- 1/2 cup Dried Cherries
- 1/2 cup Dried Apples (julienned)
- To serve
- Olive Oil
- 1 Baguette (sliced in 1/2-inch slices at a bias to make crostini)
Texas Sheet Cake
By ngaldi
by Julie Richardson
- 1 cup (8 ounces) unsalted butter
- 1/2 cup (1 3/4 ounces) lightly packed premium unsweetened natural cocoa
- 3 tablespoons canola oil
- 1 cup water
- 2 cups (10 ounces) all-purpose flour
- 2 cups (14 ounces) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup (4 ounces) unsalted butter
- 1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed
- 1/3 cup whole milk
- 2 teaspoons pure vanilla extract
- 3 cups (12 ounces) sifted confectioners' sugar
- 1/2 cup (2 1/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts)
Onion Smothered Roast Brisket and Vegetables
By ngaldi
Preheat oven to 325° Trim fat from brisket
- 1 2 1/2 pound beef brisket
- 6 thinly sliced onions, separated into rings
- 1 cup bottled chili sauce
- 1/2 cup beer
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound carrots, cut into 1 1/2-inch thick pieces
- 1 1/2 pounds red potatoes, quartered (about 6)
- 1/2 teaspoon Lawry's seasoned salt
- 1/2 teaspoon Lawry's garlic pepper
- 1 pound brussels sprouts (optional)
String Beans with Garlic
By ngaldi
2007, Ina Garten, All Rights Reserved
- 1 1/2 pounds French string beans (haricots verts), both ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 to 3 garlic cloves, sliced
- Freshly ground black pepper
Carol Davis' Haystacks
By ngaldi
Melt chips until soft and stir together
- 12 ounce package semi-sweet chocolate chips
- 12 ounce package butterscotch chips
- 1 9- ounce can shoestring potato sticks
- 2 cups salted cocktail nuts