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Recipes
Mini Cheeseburger Pastry Bundles
By ngaldi
Mix thoroughly the beef, steak sauce, seasoned salt, black pepper and green onions in a medium bowl
- 1 1/4 pounds lean ground beef
- 1 tablespoon steak sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup minced green onion
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
- 12 slices (1-inch square each) Havarti or Cheddar cheese, about 1/4-inch thick
Chicken Puffs
By ngaldi
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and gar...
- 2 skinless, boneless chicken breast halves - cubed
- 3 tablespoons chopped onion
- 3 cloves garlic, peeled and minced
- 3/4 (8 ounce) package cream cheese
- 6 tablespoons butter
- 3 (10 ounce) cans refrigerated crescent roll dough
Manchego Cheese Fondue
By ngaldi
Rub the inside of fondue pot with garlic and discard
- 1 garlic clove, peeled and halved
- 2 c. Spanish dry white wine
- grated rind of 1 lemon or lime
- 1 lb. 9 oz. (700 g) Manchego cheese, grated
- 2 T. cornstarch
- salt and pepper
- Dippers: crusty bread, cut into bite-size pieces, chorizo (hot) or kielbasa (mild) sausage, ham, green apple chunks, olives
Jalapeno Cheddar Cornbread
By ngaldi
2006, Barefoot Contessa at Home, All Rights Reserved
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Acorn Squash with Raspberry Stuffing
By ngaldi
Recipe courtesy Sandra Lee, 2007
- 1 large acorn squash
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon pumpkin pie spice (recommended: McCormick)
- 1 cup brown ready rice (recommended: Uncle Ben's)
- 1/4 cup frozen raspberries
- 1 scallion, finely chopped
- 1 tablespoon frozen orange juice concentrate
- 1/4 cup chopped walnuts
- 1/4 cup light raspberry and walnut vinaigrette
Andrew's Favorite Chocolate Cake
By ngaldi
Preheat oven to 350° Butter and flour a bundt pan and set aside
- 1 dark fudge cake mix
- 1 small package instant chocolate fudge pudding mix
- 1 small container sour cream, room temperature
- 4 eggs,room temperature
- 1 stick butter, room temperature
- 3/4 cup water
- 1 6-ounce package chocolate chips
Creamy Mashed Yukon Gold Potatoes
By ngaldi
Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch
- Yukon gold potatoes
- garlic
- kosher salt
- more
- 1-3/4 to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-1/2 to 2 inches)
- 2 cloves garlic, peeled
- Kosher salt
- 3 tablespoons unsalted butter, softened
- 1 cup milk, hot but not boiling
- Freshly ground black pepper
Nacho Cheese Bites
By ngaldi
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/4 cup Pace® Chunky Salsa
- 5 pitted ripe olives, cut into quarters (optional)
- Chili powder
BEST CORNBREAD
By ngaldi
Preheat oven to 375 degrees
- 6 Tablespoons butter
- 1 cup flour
- 1 cup cornmeal (I like to use Bob’s Red Mill Corn Grits/Polenta)
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 can creamed corn
- Tabasco and freshly grated black pepper
- 2-3 green onions, chopped
- 1 cup grated cheddar cheese
Buckeye Cookies
By ngaldi
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 4 cups confectioners' sugar