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Recipes
Berry Crumb Bars
By ngaldi
Preheat oven to 375 degrees F (190 degrees C)
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup shortening
- 1 egg
- 1 pinch salt
- 1 pinch ground cinnamon
- 4 cups raspberries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
Creamy Feta-Spinach Dip
By ngaldi
Jim Fobel, Cooking Light JANUARY 2000
- 1 (8-ounce) carton plain low-fat yogurt
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 1/4 cup low-fat sour cream
- 1 garlic clove, crushed
- 1 1/2 cups finely chopped spinach
- 1 tablespoon minced fresh or 1 teaspoon dried dill
- 1/8 teaspoon black pepper
- Fresh Dill (optional)
Potato Kugel
By ngaldi
Preheat the oven to 375 degrees F (190 degrees C)
- 6 tbsp (90 mL) vegetable oil
- 6 large potatoes, peeled
- 1 large onion
- 4 eggs
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (50 mL) chopped fresh parsley
- 6 tbsp (90 mL) matzoh meal
Banana Bread
By ngaldi
No need for a mixer recipe!
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flout
Chocolate Mousse Pie
By ngaldi
Melt chocolate chips and sugar in a double boiler
- 1 6-ounce package chocolate chips
- 2 tablespoons milk
- 2 tablespoons sugar
- 4 eggs, divided
- 1 teaspoon vanilla
- 1 graham cracker crumb crust
- 1 pint whipping cream
Flourless Chocolate Cake II
By ngaldi
Preheat oven to 300 degrees F (150 degrees C)
- 4 (1 ounce) squares semisweet chocolate, chopped
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 teaspoon vanilla extract
Garlic Mushroom Quinoa Recipe
By ngaldi
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
Rustic Chicken Minestrone
By ngaldi
In a large pot, heat oil over medium-high
- 2 teaspoons extra-virgin olive oil
- 1 medium yellow onion, diced small
- 2 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
- 3/4 cup small pasta shells
- 3 medium carrots, cut into 1/4-inch rounds
- 1 Parmesan rind, plus grated Parmesan (optional)
- 1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
- 1 medium zucchini, diced medium
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Coarse salt and ground pepper
Lentil Soup
By ngaldi
Put all of the ingredients in a slow cooker
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1 onion, chopped
- 3 cloves garlic, pressed
- 8 cups water or vegetable broth
- 2 cups lentils, rinsed
- 1 teaspoon dried thyme
Miss Grace Lemon Cake Recipe
By ngaldi
Preheat oven to 350°. Grease and flour a Bundt Pan
- 1 box white or yellow cake mix with pudding in the mix
- 4 large eggs
- 1 cup sour cream
- 1 6-ounce can frozen lemonade, thawed
- ICING
- 3 cups powdered sugar
- 2 teaspoons pure lemon extract
- 3 tablespoons soft butter
- 1/3 cup WARM milk