Ngaldi's profile page
Recipes
Chicken Scaloppine with Arugula, Lemon & Parmesan
By ngaldi
One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Olive-oil cooking spray
- FOR THE SEASONING
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- FOR THE SAUCE
- 4 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 8 ounces arugula (about 1 bunch)
- 1 ounce Parmesan cheese, such as Parmigiano-Reggiano
- FOR THE GARNISH
- 4 lemon wedges
Six Layers and a Chip Dip
By ngaldi
From Food Network Kitchens
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups lowfat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
Kickin' Chili
By ngaldi
Recipe courtesy Emeril Lagasse, 2007
- 2 tablespoons vegetable oil
- 4 pounds ground beef
- 4 cups chopped yellow onions
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Emeril's Southwest Essence
- 2 teaspoons cayenne pepper
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 tablespoons minced garlic
- 4 (12-ounce) bottles dark beer
- 2 (28-ounce) cans whole tomatoes, crushed
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1-ounce (1 square) unsweetened chocolate
- 6 cups cooked red kidney beans (see Chef's Note) or 4 (15-ounce) cans, drained and rinsed
- 1 cup grated Cheddar, for garnish
- 1 cup finely chopped green onions, for garnish
- 1/2 cup chopped fresh cilantro leaves, for garnish
Best Carrot Cake
By ngaldi
Southern Living OCTOBER 1997
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Ingredients
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Directions
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Rustic Vegetable Tart
By ngaldi
In a food processor, combine the flour, cornmeal, salt and chives and process to blend
- 1 1/2 cups all-purpose flour
- 1/2 cup fine cornmeal or polenta
- 1 teaspoon salt
- 2 tablespoons chopped chives
- 4 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons cold vegetable shortening
- 1/4 cup plus 2 tablespoons ice water
- 4 pounds fava beans in the shell
- 3/4 pound thin asparagus, trimmed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 10 large garlic cloves, thinly sliced
- 2 bunches scallions, thinly sliced
- Salt and freshly ground pepper
- 1 cup shredded Gruyère
Slow Cooker Pork Tenderloin
By ngaldi
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours
- 2 pound Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 TBS Yellow Mustard
- 2-3 TBS maple syrup
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder
Garden Stuffed Baked Potatoes
By ngaldi
Preheat oven to 425 degrees F (220 degrees C)
- 4 large potatoes
- 2 tablespoons butter
- 1 small onion, chopped
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 1/2 cup ranch-style salad dressing
- 1 tablespoon vegetable oil
- 2 teaspoons dried parsley
- salt and pepper to taste
Baked Shrimp Scampi
By ngaldi
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Chicken with Tomatoes & Mushrooms
By ngaldi
Season chicken with salt and pepper
- 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 pound mushrooms, trimmed and quartered
- 2 garlic cloves, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1/4 teaspoon dried oregano
Apple Stuffed Pork Tenderloin
By ngaldi
Cut each tenderloin lengthwise, but not all the way through
- 2 whole pork tenderloins, 1 1/2 to 2 pounds total
- salt and pepper
- 1/3 cup apple juice
- 1 tablespoon butter
- 1 teaspoon dried leaf sage, crumbled
- 3/4 cup chopped peeled tart apple
- 1/2 cup chopped onion
- 3/4 cup herb seasoned stuffing crumbs
- 1 cup apple juice
- 4 slices bacon, halved crosswise