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Recipes
Cheesy Crab Dip
By ngaldi
Preheat oven to 350 degrees
- 1 8-oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar
- 1 tablespoon grated onion
- 2 6-oz cans lump crab meat
- 1 tsp. all-purpose seasoning
- 1/2 lemon, juiced
- 2 tbsp finely chopped parsley
- a few drops hot sauce, to taste
- freshly ground black pepper, to taste
- sliced green onions, for garnish
Roasted Tomatoes with Garlic
By ngaldi
Preheat an oven to 450 degrees F (230 degrees C)
- 4 cups grape tomatoes
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- salt and pepper to taste
Mel's Toffee
By ngaldi
Butter a cookie sheet withh sides
- Graham crackers
- 1 cup butter
- 1 cup brown sugar
- hershey bars
Watermelon Salad
By ngaldi
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside
- 1 (5-pound) watermelon
- 1 Vidalia or other sweet onion
- 1/4 cup red wine vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
Asian Chicken Salad with Wasabi Dressing
By ngaldi
In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer
- 4 skinless, boneless chicken breast halves (1 3/4 pounds)
- 1/2 cup mayonnaise
- 1/4 cup rice vinegar
- 2 1/2 tablespoons wasabi powder
- 1 1/2 teaspoons Asian sesame oil
- 1 1/2 tablespoons water
- Kosher salt and freshly ground pepper
- 2 heads Boston lettuce, torn into bite-size pieces
- 1 large Asian pearhalved, cored and thinly sliced
- 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
- 2 scallions, white and green parts thinly sliced
- 1 cup mung bean sprouts
- 1/2 cup roasted wasabi peas, coarsely chopped
Black Bean, Sweet Potato and Chicken Chili
By ngaldi
Season the chicken with salt and pepper
- for serving:
- coarse salt and fresh black pepper
- 1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces
- olive oil, for sauteing
- 1 small onion, diced
- 1 small bell pepper, cut into small, thin strips
- 3 cloves garlic, minced
- 2 cups cubed sweet potatoes
- 2 cans (14 ounces) diced tomatoes with the juices
- 1 can black beans, rinsed
- 1 cup corn
- 1 tablespoon chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, optional
- shredded sharp cheddar or monterey jack cheese
- sour cream
- tortilla chips
Hot Ryes
By ngaldi
Mix together all ingredients, except bread
- 1 cup finely grated Swiss cheese
- 1/4 cup cooked and crumbled bacon
- 1 can ( 4 1/2 ounces) chopped black olives
- 1/4 cup minced green onions or chives
- 1 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- Party rye bread
Mediterranean Tuna Salad Bites
By ngaldi
In small bowl whisk together oil, vinegar, oregano, garlic and salt
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano leaves
- 1 clove garlic, minced
- Dash salt
- 1 can (6 1/2 oz.) chunk white tuna, drained
- 1/2 cup finely chopped carrot
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- Keebler® Club® Original crackers
Spinach-and-Brie Chicken with Tomato Orzo
By ngaldi
Set a large saucepan of salted water to boil
- Coarse salt and ground pepper
- 8 thin chicken cutlets (1 1/2 pounds total)
- 2 tablespoons Dijon mustard
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 4 ounces Brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
Mushroom Canapes
By ngaldi
Recipe courtesy Paula Deen
- 1/2 cup mayonnaise
- 1/4 cup freshly grated Parmesan
- 2-ounces canned mushroom pieces and stems, drained
- 1/2 of a 2.8-ounce can french-fried onion rings
- 1 loaf (8-ounce) party rye or pumpernickel bread