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Recipes
Winter Fruit Salad
By ngaldi
Recipe courtesy Food Network Magazine
- 1/2 cup sugar
- 1 1-inch piece ginger, peeled and thinly sliced
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 lemon
- 5 large navel or blood oranges
- 2 mangoes, peeled and diced
- 2 firm bananas, peeled and diced
- 5 kiwis, peeled and diced
- 12 kumquats, very thinly sliced crosswise, seeds removed
- 1 cup pomegranate seeds (from 1 pomegranate)
Zucchini & Sausage Casserole
By ngaldi
Preheat the oven to 350F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray
- 2 pounds zucchini or yellow squash, coarsely grated
- 3/4 pound sage sausage
- 3/4 pound hot sausage
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 cup heavy cream
- 1 cup fresh bread crumbs
- 5 large eggs, lightly beaten
- 2 to 3 cups grated sharp cheddar cheese
- 2 cups chopped pecans
- Salt
- Freshly ground pepper
- Hot sauce
- Topping
- 6 tablespoons butter, melted
- 3/4 cup fresh bread crumbs
- 3/4 cup chopped pecans
- 1/2 cup grated cheddar cheese
Caramel-Pecan-Pumpkin Bread Puddings
By ngaldi
1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended
- BREAD PUDDINGS:
- 4 large eggs
- 2 (15-oz.) cans pumpkin
- 1 1/2 cups milk
- 1 cup half-and-half
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
- CARAMEL-PECAN SAUCE:
- 1 cup pecans, chopped
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Chili Con Carne
By ngaldi
From Food Network Kitchens
- 2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes
- 2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 1/3 to 1/2 cup corn oil
- 2 large Spanish onions, chopped
- 10 large cloves garlic, minced
- 1/3 cup chili powder, plus 2 tablespoons
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 (15-ounce) can diced tomatoes
- 5 cups low-sodium chicken broth
- 2 (15 1/2-ounce) cans pinto beans, drained and rinsed
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
Barbecue Ribs in the Crock Pot
By ngaldi
Place ribs standing upright in crock pot
- 3 pounds pork or beef ribs
- 1 cup water
- 1/4 cup cooking sherry
- 1 tablespoon worchestershire sauce and salt and pepper to taste
- 1/2 cup barbecue sauce
Zucchini Pancakes
By ngaldi
Preheat the oven to 300 degrees F
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Vegetarian Baked Spaghetti Pie
By ngaldi
Cook spaghetti according to package directions; drain
- 1 ⁄2 lb spaghetti
- 2 large eggs
- 1 (15 ounce) container part-skim ricotta cheese
- 3 ⁄4 cup fresh parmesan cheese, grated
- 1 ⁄2 cup mozzarella cheese, shredded
- 2 tablespoons fresh romano cheese, grated
- 3 -4 cups marinara sauce
Farfalle with Golden Beets, Beet Greens and Pine Nuts
By ngaldi
Heat heavy large skillet over medium heat
- 1/3 cup pine nuts
- 4 tablespoons extra-virgin olive oil, divided
- 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
- 3 garlic cloves, minced
- 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
- 12 ounces farfalle (bow-tie pasta)
- 1/3 cup grated Parmesan cheese plus additional for serving
Applesauce Bread
By ngaldi
Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla
- 1 cup applesauce
- 2 large eggs
- 1 cup raisins
- 1/2 cup chopped walnuts
Individual Vegetable Lasagnas
By ngaldi
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium zucchini, finely chopped
- 1 medium summer squash, finely chopped
- 8 asparagus spears, cut into 1/4-inch slices
- 1 pound fresh plain lasagna sheets
- 2 cups tomato sauce, recipe follows
- 1 1/2 cups canned white beans, rinsed and drained
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 tablespoons unsalted butter, halved
- Salt and freshly ground pepper