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Recipes
Egg Drop Soup (Better than Restaurant Quality!)
By KeyIngredient
In a small saucepan, combine the chicken broth, soy sauce and sesame oil
- 1 cup chicken broth
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (optional)
- 1 egg, beaten
- 1 drop yellow food coloring (optional)
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon salt (optional)
- 1/2 teaspoon ground white pepper (optional)
Eggnog Tres Leches Cake
By KeyIngredient
Preheat oven to 375°F. In bowl whip egg yolks for a minute
- Cake
- 3/4 cup all-purpose flour*
- 2 1/2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons + 3 tablespoons Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- Eggnog
- 2 cups half and half
- 1/2 cup Extra Fine Granulated Sugar
- 1/8 teaspoon nutmeg
- 2 cloves
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- Pinch salt
- 3 egg yolks
- 4 tablespoons Bourbon
- Topping Crème Chantilly
- 1/2 cup heavy whipping cream
- 2 teaspoons Extra Fine Granulated Sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Braised Chicken Thighs with Wild Rice Pilaf
By KeyIngredient
1. Heat a large skillet over medium-high heat
- 1/4 cup walnut halves
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken thighs
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup uncooked wild rice (such as RiceSelect)
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups unsalted chicken stock (such as Swanson)
- 1 cup water
- 1/4 cup golden raisins
- 8 ounces Brussels sprouts, trimmed and halved
- 1 tablespoon cider vinegar
Amish Sugar Cookies
By KeyIngredient
Combine sugars, butter and oil, beat well
- 1 c. sugar
- 1 c. powdered sugar
- 1 c. butter
- 1 c. cooking oil
- 2 eggs
- 4 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. vanilla
Cheddar Mashed Potato Casserole
By KeyIngredient
Cook potatoes in boiling water in large saucepan for 20 min or until tender; drain
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 2 Tbsp. butter
- 1/2 c. sour cream
- 1 c. shredded cheddar
- 6 slices bacon, cooked, crumbled
Chicken Skillet Noodles
By KeyIngredient
In large skillet, cook chicken and garlic in EVOO over medium until browned, 6 minutes
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons EVOO
- 1 15 ounce can diced tomatoes
- 8 ounces wide egg noodles
- 1 1/2 cups chicken stock
- 1/2 tablespoon Italian seasoning
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh parsley
Cinnamon Apple Dumplings
By KeyIngredient
Melt butter in a 7- x 11-inch baking dish; set aside
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 (8-ounce) package refrigerated crescent rolls
- 2 apples, peeled, cored, and chopped
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped pecans, toasted
Scones - Strawberry Shortcake
By KeyIngredient
1. Preheat oven to 400 degrees F
- 1 cup chopped fresh strawberries
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 egg, lightly beaten
- 3/4 cup whole milk ricotta cheese
- 1/4 cup whipping cream
- Whipping cream
- Coarse suga
Parsnips frys
By KeyIngredient
Hard to make but well worth the time - They are like french frys Make ahead and reheat on cookie sheet for 10 minu
- 1 pound (500 g) parsnips, peeled
- 1/2 cup (125 ml) milk
- 1/2 cup (125 mL) flour for dredging
- Salt and freshly ground pepper
- 1 tsp (5 mL) curry powder
- 1/4 cup (50 mL) olive oil
Layered Enchilada Casserole (Freezer Meal)
By KeyIngredient
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl
- 2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook) (use 2 green bags ckn)
- 1 can diced tomatoes, drained (15 oz)
- 1 can black beans, drained (15oz)
- 1 tub Santé Fe Blend Philadelphia Cooking Crème
- 2 cup shredded cheese. (use lots of 4 blend mexican cheese)
- 3 flour tortillas (I used 6 inch