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Recipes
Pork Tenderloin with Roasted Apples and Onions
By ngaldi
Preheat oven to 450F. Season pork with salt and pepper
- 1 large pork tenderloin (about 14 ounces)
- 3 tablespoons olive oil, divided
- 2 tablespoons whole grain Dijon mustard
- 2 teaspoons fennel seeds
- 1 large onion, sliced
- 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
- 1/2 cup dry white wine or apple cider
Meringue Cookies
By ngaldi
Preheat oven to 300°. Cover cookie sheets with aluminum foil or parchment paper
- 2 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon cream tartar
- 1/8 teaspoon salt
- 1/4 teaspoon food coloring
- 1 6-ounce package chocolate chips
Baked Halibut In Parchment Paper
By ngaldi
Combine oil, lemon juice, basil, and oregano; spoon over both sides of the fish
- 1 tablespoon olive oil Juice of 1/2 lemon Pinch basil Pinch oregano 1 halibut steak Salt and pepper 2 thin lemon slices
Potatoes Anna
By ngaldi
Preheat oven to 450 degrees
- 6 medium russet potatoes (2 3/4 pounds total), peeled
- 6 tablespoons butter, melted
- Coarse salt and ground pepper
MEXICAN CHOPPED SALAD WITH A CITRUS VINAIGRETTE
By ngaldi
grape tomatoes, green onions, black beans, avocado, bell pepper, edamame, corn, romaine, cotija and fresh cilantro ...
- VINAIGRETTE:
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Dash cayenne pepper
- 1 clove of garlic, minced
- 2 tablespoon fresh orange juice
- 1/4 teaspoon orange zest
- 2 tablespoons fresh lime juice
- 1/4 teaspoon lime zest, finely grated
- 1/2 tablespoon agave syrup or honey
- 2 1/2 tablespoons olive oil
- Sea salt, to taste
- Freshly cracked pepper, to taste
- SALAD:
- 1 cup grape tomatoes, halved
- 2 green onions, chopped
- 1/2 can black beans, rinsed and drained
- 1 avocado, diced
- 1 small orange bell pepper, diced
- 1 cup pre-cooked edamame
- 1 cup corn, frozen (thawed)
- 1 cup romaine lettuce, chopped finely
- GARNISHES:
- Cotija cheese, crumbled
- 3 tablespoons fresh cilantro, chopped
Beef and Irish Stout Stew
By ngaldi
Toss the beef cubes with 1 tablespoon of vegetable oil
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Irish stout beer (such as Guinness®)
- 2 cups chopped carrot
- 1 sprig fresh thyme
- 1 tablespoon chopped fresh parsley for garnish
Peanut Butter Bars
By ngaldi
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup pean...
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Chicken and Dressing
By ngaldi
Stewed until done; cook the onion and celery until tender in the oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup oil
- 1 tablespoon salt
- 1 tablespoon sage
- 1 teaspoon poultry seasoning
- 2 cups white bread (day old)
- 6 cups corn bread (savory, not sweet)
- 2 cans cream of chicken soup
- 2 cans chicken broth (from 3 breasts)
- 3 eggs
- 1 tablespoon vinegar
- 3 chicken breasts
Chicken Salad with Zucchini, Lemon and Pine Nuts
By ngaldi
In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes
- 1/3 cup dried currants
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/8 teaspoon ground cumin
- Finely grated zest of 1 lemon, plus juice of 2 lemons
- Kosher salt and freshly ground pepper
- 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
- 1 large shallot, minced
- 1 1/2 pounds skinless, boneless chicken breast halves
- 3 tablespoons pine nuts
- 2 cups lightly packed baby arugula leaves
- One 1-inch piece preserved lemon, peel only, slivered (optional)
GORGONZOLA, FIG AND WALNUT TARTLETS
By ngaldi
1. Heat oven to 425 degrees
- 1 Pillsbury refrigerated pie crust (softened as directed)
- 6 dried figs or pitted dates
- 1 tbls. Dark Brown Sugar
- 1/8 tsp. Cinnamon
- 1/4 c. chopped walnuts
- 1/2 c. crumbled Gorgonzola cheese
- Honey