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Recipes
Orange Brownies
By ngaldi
Recipe courtesy Paula Deen
- 1 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 2 teaspoons pure orange extract
- 1 teaspoon grated orange zest
- 1 cup confectioners' sugar
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
One Pot Stove Top Enchiladas
By ngaldi
Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil
- 3 teaspoons olive oil, divided
- 8 corn tortillas, cut into one inch pieces
- 1/2 yellow onion, small diced
- 1 small zucchini, small diced
- 1 small yellow squash, small diced
- 1 small red bell pepper, small diced
- 1 clove garlic, minced
- 3/4 cup fresh corn kernels
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 1/2 cup grated cheese, divided
- 1 1/2 cup enchilada sauce
- Cilantro leaves for topping, if desired
Buenos Aires Hearts of Palm Salad
By ngaldi
On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer
- 1 14 ounce can hearts of palm, thinly sliced
- 1 tomato, thinly sliced
- 1 hass avocado, quartered and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- Salt and pepper
Golden Potato Latkes
By ngaldi
Shred potatoes and onions with medium shredding blade of food processor
- 2 pounds Yukon gold potatoes, peeled, cut into 1-inch pieces
- 1 8-ounce onion, cut into 1-inch pieces
- 2 large eggs
- 2 tablespoons unsalted matzo meal
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon baking powder
- 8 tablespoons (or more) vegetable oil
Tiny Pizza Pies
By ngaldi
Real Simple MARCH 2006
- 1 large cheese takeout pizza, unsliced
- Various toppings (such as pitted olives, marinated mushrooms and artichokes, sliced salami, sun-dried tomatoes, cheese, anchovy fillets, and fresh herbs, including basil, flat-leaf parsley, and oregano)
Greek Rice
By ngaldi
Cook rice as label directs for boiled rice
- 1 cup long grain rice
- 1 1/2 lbs. ground beef
- 1 large onion, finely chopped
- 2 tablespoons snipped mint leaves
- 1/2 cup pine nuts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cinnamon
- 1 cup light raisins
Chili Burgers
By ngaldi
Directions Preheat a grill for high heat
- 1 1/2 pounds ground beef
- 1/2 pound Italian sausage
- 1/3 cup tomato-based chili sauce
- salt and pepper to taste
Spaghetti Cacio e Pepe
By ngaldi
In a large pot of boiling salted water, cook the pasta until al dente
- 3/4 pound spaghetti
- 3/4 cup freshly grated Pecorino Romano cheese
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon coarsely ground black pepper
- Salt
Halibut Ceviche
By ngaldi
Marinate the fish: In a 1-1/2 quart glass or stainless steel bowl, combine Alaska Halibut, lime juice and onion
- 1 pound fresh skinless Alaska Halibut, cut into 1/2-inch cubes
- 1-1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/4-inch pieces
- 1 pound (about 2 medium-large) tomatoes, chopped into
- 1/4-inch pieces
- Fresh hot green chiles to taste (roughly 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and finely chopped)
- 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
- 1 to 2 Tbsp. olive oil, if desired
- Salt, to taste
- 3 Tbsp. fresh orange juice or 1/2 tsp. sugar
- 1 large ripe avocado, pitted, peeled and diced
- Tostadas or tortilla chips for serving
Best Baked French Fries
By ngaldi
Preheat oven to 425 degrees F (220 degrees C)
- cooking spray
- 6 Yukon Gold potatoes, cut into thick fries
- 1 tablespoon white sugar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon garlic powder, or more to taste
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste