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Recipes
texmex sloppy joe's
By ngaldi
Texmex Sloppy Joes A spicy and smoky Tex-mex take on sloppy joes served in a bun with guacamole, jalapenos and crum...
- 1 pound ground beef
- 1 tablespoon oil or bacon grease
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 cup beer or beef broth
- 1 (15 ounce) can tomato sauce
- 2 chipotle chili peppers in adobo, chopped (or to taste)
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- salt and pepper to taste
- 1 tablespoon lime juice
- 1 handful cilantro, chopped (optional)
- 4 buns
- guacamole to taste (optional)
- diced onions to taste (optional)
- jalapenos, sliced to taste (optional)
- cotija, queso fresco or feta, crumbled to taste (optional)
- cilantro, chopped to taste (optional)
Chantilly Potatoes with a Parmesan Crust
By ngaldi
Preheat the oven to 400°
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Salt
- 1/2 cup cold milk
- 7 tablespoons unsalted butter, softened
- Freshly ground pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Flapjacks
By ngaldi
Preheat the oven to 350°F/180°C/Gas 4 • Butter a 9"x 13"/23cm x 33cm Swiss roll tin and line the base with bak...
- 4 ½ oz/ 6 tbsp Golden Syrup****
- • 2 sticks/200g butter
- • 1lb porridge oats
- ****If you have trouble finding Golden Syrup try AJ's or World Market
Tomato and Avocado Salad
By ngaldi
On a large plate or platter, arrange tomatoes and avocado
- 2 pounds assorted tomatoes (any color), sliced or halved if small
- 1 avocado, halved, pitted, peeled, and sliced
- Extra-virgin olive oil
- Coarse salt and ground pepper
Purple Sage Mashed Potato Souffle
By ngaldi
Boil potatoes until tender
- 4 - 5 Idaho potatoes, peeled and cut into wedges
- 1 8-ounce cream cheese
- 1 egg
- 1 cup half and half
- Salt and pepper to taste
- Tabasco to taste
- 1/4 cup chopped scallions
- Paprika
White Bean Soup With Ham
By ngaldi
Combine ham bone, water, and chicken broth in a large saucepan
- 1 meaty ham bone
- 3 cups water
- 3 cups chicken broth
- 2 cloves garlic, crushed and minced
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/2 cup diced fennel, optional
- 1/4 teaspoon ground black pepper
- 2 teaspoons fresh or freeze-dried parsley
- 2 teaspoons Creole seasoning or seasoned salt blend
- pinch thyme
- 1 cup corn kernels
- 1 cup frozen chopped spinach or mustard greens
- 2 cans (15 ounces each) Great Northern or Navy beans, drained and rinsed
- 2 cans (14.5 ounces each) tomatoes, diced
- 1 cup diced ham, optional
- salt and pepper, to taste
Renée's Latkes
By ngaldi
Set a large strainer over a bowl
- 3 1/2 pounds baking potatoes, peeled and halved
- 1 large yellow onion, cut into 8 wedges
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 tablespoons chopped dill
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking powder
- Canola oil, for frying
- Ivor’s Pink Applesauce and sour cream, for serving
Bacon Candy
By ngaldi
Preheat the oven to 400°
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
ZUCCHINI AND TOMATO GRATIN
By ngaldi
Makes one 3-quart casserole
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 tablespoons extra virgin olive oil, divided
- 3 (6 to 8-inch/15 to 20 cm) zucchini, thinly sliced on the diagonal
- 2 pounds (~900 g) tomatoes, thinly sliced
- 10 basil leaves, cut in chiffonade
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- pinch of sea salt
- 2 or 3 grinds fresh black pepper
Grilled Eggplant Involtini
By ngaldi
Here, smoky grilled eggplant slices are rolled around milky, fresh ricotta cheese; the bundles are neatly tied with...
- 1 eggplant, sliced lengthwise 1/4 inch thick (about 1 1/4 pounds)
- Salt
- Extra-virgin olive oil, for brushing
- 1/2 pound fresh ricotta (1 cup)
- 2 tablespoons snipped chives, plus 16 whole chives
- Freshly ground pepper
- 1 plum tomato, peeled, seeded and finely diced