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Recipes
Chex Mix
By ngaldi
Put Chex and nuts in a doubled brown paper bag
- 17 ounce box Wheat Chex
- 1 can, mixed nuts
- 2 cups brown sugar
- 2 sticks butter
- 2/3 cup light Karo syrup
- 1/2 teaspoon baking soda
Eggplant-Parmesan Sauce
By ngaldi
Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry
Pan-Roasted Veal Chops with Cabernet Sauce
By ngaldi
In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 thyme sprigs
- 1 garlic clove, coarsely chopped
- Four 12-ounce, bone-in veal rib chops
- 2 cups Cabernet Sauvignon
- 2 large shallots, finely chopped
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- Salt and freshly ground pepper
- Potato Puree
Three-Cheese Chicken Penne Florentine
By ngaldi
Preheat oven to 425°. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion $
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Chili Relleno Squares
By ngaldi
Layer cheeses and chilies in a greased 8-in
- 3 cups (12 ounces) shredded Monterey Jack cheese
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 2 cans (4 ounces each) chopped green chilies, drained
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon all-purpose flour
Crusted Honey Mustard Chicken
By ngaldi
Preheat oven to 425°F. Coat a shallow pan with cooking spray
- 1 spray(s) cooking spray
- 2/3 cup(s) lite honey mustard dressing
- 1/8 tsp table salt
- 1/8 tsp black pepper
- 2 tsp dill, freshly chopped
- 1 medium uncooked scallion(s), finely sliced
- 1 cup(s) cornflake crumbs
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
Triple-Mustard Salmon
By ngaldi
In a shallow dish, combine the wheat germ and mustard seeds
- 3 tablespoons toasted wheat germ
- 1 tablespoon yellow mustard seeds, crushed
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons dry mustard
- 1 tablespoon canola oil
Fantastic Cookie Bars
By ngaldi
Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 1/2 cups chopped pecans
- 1 cup sweetened flaked coconut
- 1 bag (12 ounces) semi-sweet chocolate pieces (about 2 cups)
- 1 can (14 ounces) sweetened condensed milk
SHERRY'S FRUIT AND NUT COLESLAW
By ngaldi
In a large bowl, whisk together oil, vinegar, mayonnaise, celery salt, and pepper until blended
- 1/4 cup canola oil
- 1/4 cup apple cider vinegar
- 2 tbsp. light mayonnaise
- 1 1/2 tsp. celery salt
- 1/4 tsp. pepper
- 1 (16 oz pkg) fresh coleslaw mix
- 1 gala apple, cored, sliced, halved crosswise
- 1 cup seedless red grapes, halved
- 1/2 cup chopped red onion
- 1/4 cup chopped walnuts
Anne Burrell's Pumpkin-Ginger Bread Pudding
By ngaldi
Preheat the oven to 375 degrees F
- 1 4-pound sugar pumpkin or kabocha squash
- Extra-virgin olive oil, for brushing
- 4 large eggs
- 1 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
- 1/2 cup golden raisins
- 1/4 cup diced crystallized ginger
- Confectioners' sugar, for garnish (optional)