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Recipes
Beef Stroganoff over Buttered Noodles
By KeyIngredient
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
CRAZY GOOD CASSEROLE
By KeyIngredient
Directions: Cook and crumble bacon
- Ingredients:
- 4-5 boneless, skinless chicken breasts
- 6 strips of quality bacon
- 2 cans cream of chicken soup
- 2 cups shredded Monterrey Jack cheese
- 1 box (16 ounces) dried spiral pasta
- 1 tablespoon garlic powder
- salt and pepper to taste
Braised Chicken with Baby Vegetables and Peas
By KeyIngredient
1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat
- 2 tablespoons butter, divided
- 2 bone-in chicken breast halves, skinned
- 2 bone-in chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 cup dry white wine
- 1/2 teaspoon chopped fresh thyme
- 12 baby turnips, peeled (about 8 ounces)
- 12 baby carrots, peeled (about 8 ounces)
- 12 pearl onions, peeled (about 8 ounces)
- 6 fresh flat-leaf parsley sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 3/4 cup fresh green peas
- 2 tablespoons chopped fresh flat-leaf parsley
Spaghettii - Cheesy Baked (Publix)
By KeyIngredient
1. Cook pasta - drain - do not rinse 2
- 8 oz spaghetti pasta
- 1 # lean ground beef
- 1 cup diced onions
- 1/4 cup diced bell peppers
- 3 large eggs
- 1 tsp dried oregano leaves
- 1 tsp seasoned salt
- 1/2 tsp garlic powder
- 2 cups mozzarella/provolone shredded cheese
- 1 (24 oz) jar spaghetti sauce
- 1/4 cup Parmesan cheese
Smoked Salmon Lollipops - 1
By KeyIngredient
These lollipops can be made a few days ahead of time
- 1 English cucumber, 4 to 5-inches (10 to 12-cm) long
- 1/4 cup (50 mL) softened cream cheese
- Salt and freshly ground pepper
- 7 oz (200 g) thinly sliced smoked salmon
- 3 tbsp (45 mL) finely chopped fresh dill
- 24 bamboo skewers, 4 to 6-inches (10 to 15-cm) long
ISRAELI COUSCOUS SALAD WITH EGGPLANT AND GOAT CHEESE
By KeyIngredient
1. Cook Israeli couscous in a pot of salted water 6 to 8 minutes until just tender
- — 1/2 lb Israeli couscous or fregola
- — 1/4 cup extra virgin olive oil
- — 1 onion, sliced
- — 1 jalapeno chile, seeded and chopped (use less if very hot)
- — 2 Asian eggplant (about 1/2 lb), cut into 1/2-inch dice
- — 1 cup corn niblets, from one ear of corn
- — 1 cup cherry tomatoes, cut into quarters
- — 1/4 cup coarsely chopped fresh basil
- — 2 tbsp each chopped fresh parsley and chives
- — 1/4 cup lemon juice
- — 2 tsp kosher salt
- — 1/4 tsp freshly ground black pepper
- — 4 oz goat cheese or feta, diced
- — big handful fresh baby arugula
Lemon Dill Sauce
By KeyIngredient
Lemon dill sauce makes a delicious sauce for fish, chicken, and vegetables
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken stock
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter, divided
- pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Cheddar, Bacon and Tomato Panini
By KeyIngredient
Preheat a panini press. Brush one side of each bread slice with the melted butter
- 8 slices country-style bread, each 1/2 inch thick
- 2 Tbsp unsalted butter, melted
- 10 oz sharp cheddar cheese, shredded
- 8 bacon slices, fried until crisp
- 4 large tomato slices, each halved crosswise
Strawberry Cheese Danish
By KeyIngredient
Start with a can of crescent rolls that are divided into 4 rectangles Pinch the seams down the middle together t...
- Glaze:
- 1 tube refrigerated crescent rolls
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 2 tbsp. lemon juice
- 8 tsp. strawberry preserves (or flavor of your choice)
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1-2 tsp. milk
Eli’s Chicken Pot Pie
By KeyIngredient
Wash and pat dry chicken breasts
- Filling:
- 3 chicken breasts (3 cups cooked, diced chicken)
- Wishbone Italian Dressing
- 6 tbsp butter, melted
- 1/2 cup onions, chopped
- 1/2 cup flour
- 1 1/2 cup half & half
- 1 1/2 cup chicken broth
- 1 (10oz) pkg frozen mixed vegetables, cooked
- Crust Pie:
- 2 cups flour
- 3/4 cup Crisco
- 5-6 tbsp cold water