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Recipes
Amazing Muffin Cups
By KeyIngredient
Make these breakfast muffins and see why Mexican cheese, ORE-IDA Shredded Hash Brown Potatoes, and sausage make for
- 3 cups ORE-IDA Shredded Hash Brown Potatoes
- 3 Tbsp. butter, melted
- 1/8 tsp. black pepper
- 1 pkg. (12 oz.) breakfast pork sausage links
- 6 eggs
- 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
- 1/4 cup chopped red peppers
- 1 Tbsp. chopped fresh chives
Green Beans w/Herbed Cheese & Cremini Mushrooms
By KeyIngredient
The leftover herbed cheese makes a fabulous dip
- FOR THE CHEESE, BEAT:
- 8 oz. cream cheese, softened
- 4 Tbsp. unsalted butter
- 1 tsp. Beau Monde seasoning
- 1 tsp. minced garlic
- 1 ⁄2 tsp. dried fines herbes
- 1 tsp. water
- 1 tsp. white wine vinegar
- Dash of Worcestershire sauce
- Salt and white pepper to taste
- FOR THE BEANS, BLANCH:
- 11 ⁄2 lb. green beans, trimmed
- HEAT:
- 2 Tbsp. olive oil
- 8 oz. cremini mushrooms, trimmed and sliced
- 1 ⁄4 cup minced shallots
- Salt and black pepper to taste
Cracker Barrel Sunday Fried Chicken
By KeyIngredient
Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees
- oil for frying
- 4 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 cup buttermilk
- 1/2 cup water
Oreo Ice Cream Dessert
By KeyIngredient
From Sheila
- 2 pkgs. Oreos
- Vanilla Ice Cream
- Cool Whip (not the large one)
- Hershey chocolate syrup
Garlic Parmesan Broccoli and Potatoes in Foil
By KeyIngredient
Preheat oven to 400 degrees F
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets*
- 16 ounces baby potatoes, halved
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Grilled Baby Back Rib Recipe
By KeyIngredient
If you want the most tender, fall off the bone ribs, this is the best way to prepare them!
- Rub each rack with a dry rub. You can use your favorite store bought or use my recipe:
- First of all you need RIBS
- Purchase Two, 2-pound slabs of Baby Back Pork Ribs.
- Cut each Full Rack in Half creating 4 half racks.
- DRY RUB RECIPE
- 1-Tablespoon Chili Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Paprika
- 1/2 Tablespoon Salt
- 1 Tablespoon Brown Sugar
- Pinch of Cayenne
- Mix all ingredients well with a fork
Fudgy Banana Muffins
By KeyIngredient
Combine the flours, brown sugar, baking powder, baking soda and salt
- 1 1/4 c. flour
- 1 c. wheat flour
- 3/4 c. packed brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3 medium ripe bananas, mashed
- 1 1/4 c. milk
- 1 egg
- 1 Tbsp. vegetable oil
- 2 tsp. vanilla
- 6 Hershey bars (1.55 oz. each)
Crispy Chicken, Ham, and Swiss Roll-Ups
By KeyIngredient
Place a rimmed baking sheet in oven, and preheat oven to 500°F
- 1/2 cup Italian-seasoned breadcrumbs
- 8 (2-oz.) boneless, skinless chicken breast cutlets
- 2 tablespoons extra-virgin olive oil
- 4 (1-oz.) slices lower-sodium ham, halved
- 3 ounces preshredded Swiss cheese (about 3/4 cup)
- 2 tablespoons chopped flat-leaf parsley
Beet and Apple Salad
By KeyIngredient
Preheat the oven to 375°
- 4 large beets (2 1/2 pounds)
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/4 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/3 cup salted pistachios, chopped
- 1 green apple, thinly sliced
Barefoot Contessa Veggie Coleslaw
By KeyIngredient
Fit a food processor with the thickest slicing blade
- 1 pound white cabbage (1/2 small head)
- 3/4 pound red cabbage (1/2 small head)
- 5 carrots
- 5 large kale leaves, ribs removed
- 2 cups good mayonnaise, such as Hellmann’s or Best
- 1/4 cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons celery seeds
- 1 teaspoon celery salt
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper