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Recipes
Lawry’s Everyday Seasoned Zucchini Fries
By ngaldi
1. Preheat oven to 350F. 2
- 1 cup panko bread crumbs
- 3 teaspoons Lawry’s seasoning salt
- 1 cup all purpose flour
- 2 eggs, beaten
- 2 medium zucchini, cut into french fry strips
Standing Rib Roast with Cabernet au Jus
By ngaldi
2000 Television Food Network, G
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed
- Fresh rosemary and thyme, roughly chopped
- Kosher salt and freshly cracked black pepper
- Olive oil
- 2 carrots, cut in chunks
- 2 potatoes, peeled and cut in chunks
- 1 onion, cut in half
- 2 cups Cabernet Sauvignon
- Pinch sugar
- 1/4 cup water or beef drippings
- 2 tablespoons chopped parsley
Cranberry Pistachio Pine Nut Pesto
By ngaldi
Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process unt...
- 1/4 cup pistachios
- 1/4 cup pine nuts
- 1/2 cup dried cranberries
- 3 cloves roasted garlic
- 1/4 cup (or a handful) of fresh parsley
- juice of a lemon
- 1/2 cups olive oil
- salt and freshly ground black pepper to taste
Shrimp and Lemon Skewers with Feta-Dill Sauce
By ngaldi
Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill
- 1/2 cup plain low-fat yogurt
- 1 scallion, white and light green parts only, thinly sliced
- 4 large garlic cloves, very finely chopped
- 2 1/2 tablespoons finely chopped dill
- 1/2 cup crumbled feta cheese (2 ounces)
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 pounds peeled and deveined large shrimp
- 2 lemons, each cut into 12 wedges
Hash Brown Quiche
By ngaldi
Recipes courtesy Paula Deen, 2007
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Pork Medallions with Balsamic-Honey Glaze
By ngaldi
Recipe courtesy Amanda Cushman
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoons Dijon mustard
- Salt and freshly ground black pepper
- 1 3/4 to 2 pounds pork tenderloin
- Canola oil, for searing
Amazingly Easy Irish Soda Bread
By ngaldi
Preheat oven to 375 degrees F (190 degrees C)
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup buttermilk
Martha Stewart's Buttermilk Biscuits
By ngaldi
1. Preheat the oven to 375 degrees
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1 3/4 cups buttermilk, plus more for brushing
QUINOA AND ZUCCHINI STUFFED PEPPERS
By ngaldi
Preheat broiler. Place peppers whole under the broiler and cook until soft and just starting to char, rotating as n...
- 2 red peppers
- 1 cup quinoa, cooked
- 1 cup shredded zucchini/summer squash
- 1 tablespoon fresh minced basil
- 1/2 cup tomato sauce or crushed tomatoes
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 ounces mozzarella, shredded, divided
Hot Caramelized Onion Dip with Bacon and Gruyère
By ngaldi
Laraine Perri, Coastal Living OCTOBER 2011
- 2 teaspoons butter
- 1 teaspoon vegetable oil
- 2 Spanish onions (about 1 pound), halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper