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Recipes
Bruschetta Chicken Bake
By ngaldi
Preheat oven to 400 degrees F (200 degrees C)
- 1 1/2 pounds skinless, boneless chicken breast halves - cubed
- 1 teaspoon salt
- 1 (15 ounce) can diced tomatoes with juice
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 (6 ounce) box chicken-flavored dry bread stuffing mix
- 2 cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
Butternut Squash Soup with Fontina Cheese Crostini
By ngaldi
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Spiced Pumpkin Bundt Cake with Citrus Glaze
By ngaldi
Recipe courtesy Sandra Lee
- 6 eggs
- 2/3 cup oil
- 1 cup canned pumpkin pie mix
- 2/3 cup water
- 1 tablespoon pumpkin pie spice
- 1 box moist spice cake mix
- 1 box moist yellow cake mix
- Yellow food coloring
- Red food coloring
- 1 pound powdered sugar
- 1/3 cup orange juice, no pulp
- 3 teaspoons orange liqueur
harvest chopped salad
By ngaldi
Prepare a large bowl with ice water
- 6 ounces green beans, trimmed
- 3 stalks celery or 1 bulb fennel, diced (I prefer fennel.)
- 1 cup pomegranate seeds (about 1 medium pomegranate)
- 1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)
- 1 cup walnuts, chopped
- 3 dates, pitted and diced (easier to cut when they’re cold)
- 1 cup diced roasted golden beets (can be done the day before)*
- Vinaigrette: (can be prepared several days in advance)
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- 1/2 teaspoon fine sea salt
- a few grinds of black pepper
- 2 teaspoons minced shallot
- 2 teaspoons 100% pure maple syrup
- 3 Tablespoons unrefined, cold-pressed extra virgin olive oil
- 3 Tablespoons walnut oil (or use all olive oil)
Cream Cheese Meltaways with Lemon Glaze
By ngaldi
Preheat oven to 375°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife
- Cookies:
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
- 1 teaspoon vanilla extract
- Glaze:
- 1 3/4 cups powdered sugar
- 1/4 cup fresh lemon juice
Free-Form Sausage-and-Three-Cheese Lasagna
By ngaldi
Preheat the oven to 425°
- 1/2 pound lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1/2 pound sweet Italian sausage
- 1 cup water
- 4 large garlic cloves, thinly sliced
- One 28-ounce can whole tomatoes, chopped and juices reserved
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into 8 pieces
- 6 ounces Italian Fontina, cut into 8 pieces
- 2 tablespoons unsalted butter, softened
- 1/4 cup thinly sliced basil leaves
Midwestern-Style Beer Brats
By ngaldi
Prick the bratwurst all over with a fork
- 6 bratwurst sausages
- 6 cups lager beer
- 2 large onions, sliced, divided
- 1 tablespoon olive oil
- 2 red or green bell peppers, cored and sliced
- Salt and freshly ground black pepper
- 6 bratwurst buns or hoagie rolls, split lengthwise
- Mustard
Hermits
By ngaldi
From Food Network Kitchens
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups packed dark brown sugar
- 3 large eggs, plus 1 large egg, beaten, for brushing
- 2/3 cup molasses
- 3/4 cup golden raisins
- 3/4 cup dried cranberries
- 1 cup roughly chopped toasted walnuts
- 2 1/2 tablespoons finely chopped crystallized ginger
Swiss Meringue Shells
By ngaldi
Place egg whites in a small bowl; let stand at room temperature for 30 minutes
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- Berries of your choice
- Whipped cream or vanilla ice cream, optional
Strawberry-Avocado Quinoa Salad {Vegan}
By ngaldi
In a large bowl, combine quinoa, black beans, diced onion, avocado pieces, and strawberry slices
- 2 cups quinoa, cooked and cooled
- 1 can black beans, very well drained
- 1/2 small Vidalia onion, finely diced
- 3 avocados, peeled with innards diced and skins saved
- 12-14 small strawberries, washed and sliced
- 3 fresh ears of corn, kernels sliced from the cob
- juice and zest of 3 limes
- 3 tablespoons agave
- 1/2 cup fresh cilantro
- salt to taste