Ngaldi's profile page
Recipes
Greek Spinach Dip
By ngaldi
Juliet Glass, Sunset MARCH 2009
- 2 tablespoons olive oil
- 1/4 cup roughly chopped shallots
- 4 green onions, chopped
- 1 tablespoon minced garlic
- 12 ounces spinach leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup Greek yogurt
- 1/2 cup finely crumbled feta cheese
- 2 tablespoons chopped fresh dill
- Freshly ground black pepper
Old Fashioned Potato Kugel
By ngaldi
Preheat an oven to 350 degrees F (175 degrees C)
- 1 tablespoon vegetable oil
- 10 potatoes, peeled and grated
- 2 onions, peeled and grated
- 5 eggs
- 1/3 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Ultimate Coffee Cake
By ngaldi
Recipe courtesy Paula Deen, 2007
- 16 to 18 unbaked frozen dinner rolls
- 1 (3-ounce) package regular butterscotch pudding mix, not instant
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1 stick (1/2 cup) butter, melted
Zucchini Stuffed Tomatoes
By ngaldi
Recipe courtesy Food Network
- 4 large plum tomatoes
- Salt and sugar
- 1 1/2 pounds zucchini
- 1 teaspoon salt
- 3 shallots, sliced
- 2 tablespoons olive oil
- 3 tablespoons fresh parsley
- 1 1/2 teaspoons fresh thyme
- 1/2 pound grated Gruyere
Pesto Quinoa Salad
By ngaldi
In a small saucepan, cook the quinoa in the vegetable stock over medium heat, covered, for 15 minutes, or until liq...
- 1/2 cup uncooked quinoa
- 1 cup low sodium vegetable stock (or water!)
- 7 thin stalks asparagus, sliced diagonally into bite-sized pieces
- 1/4 cup diced red onion
- 1/2 cup diced sweet bell peppers (any color)
- 1/2 cup halved cherry tomatoes
- 5 artichoke hearts, rinsed, drained, and halved (or quartered if larger)
- 1 tablespoon chopped parsley (plus additional to garnish, if desired)
- 1 1/2 cups cooked chickpeas, rinsed and drained
- 1 teaspoon pesto
- 1 tablespoon balsamic vinegar
- Sea salt and black pepper, to taste
Root Beer Baked Beans
By ngaldi
Recipe courtesy of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
- 3 slices bacon
- 1 small onion, diced
- Two 16-ounce cans pork and beans
- 1/2 cup (4 ounces) root beer
- 1/4 cup (2 ounces) hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce
Squash Bisque
By ngaldi
Saute the onion in butter until translucent
- 1 cup chopped onion
- 1/2 cup butter
- 2 medium white potatoes, sliced
- 2 carrots sliced or 1 cup frozen corn
- 4 cups sliced yellow squash (about 3 medium)
- 1 quart chicken broth
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup heavy cream
Hash Brown Casserole
By ngaldi
Recipe courtesy Paula Deen, 2008
- 3 tablespoons butter
- 1 small yellow onion, chopped
- 4 cups frozen shredded hash browns
- 1 pound bulk sausage, mild, hot or sage
- 2 1/4 cups whole milk
- 8 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons Dijon mustard
- 8 cups cubed French or Italian bread, crusts removed
- 2 cups (1/2 pound) grated Cheddar
- 2 cups (1/2 pound) freshly grated Parmesan
OVEN-BARBECUED BABY BACK RIBS
By ngaldi
Recipe courtesy Emeril Lagasse
- 2 cups ketchup
- 1/2 cup brown sugar
- 2 tablespoons white vinegar
- 2 tablespoons minced onion
- 2 teaspoons minced garlic
- 2 teaspoons dry mustard
- 2 teaspoons cayenne
- Salt and black pepper
- 1 4-pound slab baby back ribs
- Cilantro Potato Salad (recipe follows)
Cream Pie
By ngaldi
Combine milk, lemon juice, vanilla and stir until mixture thickens
- 1 can Eagle Brand milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla
- 1 pint whipping cream
- 1 graham cracker crust
- 1 can fruit topping (blueberry, strawberry, cherry)