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Recipes
Key Lime Cookies
By KeyIngredient
In large bowl mix butter, sugar, egg and egg yolk until creamy
- 1/2 c. butter
- 1 c. sugar
- 1 egg, plus
- 1 egg yolk
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. fresh lime juice (or key lime juice)
- 1 1/2 tsp. lime zest (green part only)
- 1/2 c. powdered sugar
Cinnamon Crème Brulee
By KeyIngredient
To make the custard, mix the egg yolks, cinnamon, salt, and the granulated sugar together until they are combined
- 9 large egg yolks
- 1 teaspoon cinnamon
- 1/4 teaspoon of salt
- 1/2 cup granulated sugar
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
Grilled Whole Veal Tenderloin with Brandy Butter Sauce
By KeyIngredient
Marinade injectors can be found in most well-stocked grilling aisles and dedicated barbecue shops
- 1/2 cup (125 mL) unsalted butter, melted and cooled
- 1/4 cup (60 mL) brandy
- 1 tbsp (15 mL) fresh thyme, finely chopped
- 2 veal tenderloins, each about 1 1/2 lbs (750 g),silver skin removed
- 1/4 cup (60 mL) steak spice
- 1 tbsp (15 mL) smoked paprika
- 2 tbsp (30 mL) olive oil
- BRANDY BUTTER SAUCE
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) thinly sliced shallots
- (approx. 6 small)
- 4 cloves garlic, minced
- 2 tbsp (30 mL) brandy, diluted with
- 2 tbsp (30 mL) water
- 6 tbsp (90 mL) cold unsalted butter, cubed
- Salt and freshly ground black pepper
Tony Packos Cabbage Rolls-Crockpot
By KeyIngredient
Cook cabbage leaves until about half cooked
- Sauce:
- 1 head cabbage
- 2 large eggs
- 2 med onions, chopped
- 2 cloves garlic, minced
- 2 t salt
- 2 t paprika
- 1 t pepper
- 1 lb ground beef
- 1 lb sausage
- 1 cup uncooked rice
- 1 lb drained sauerkraut, drained
- 1 16oz can tomatoes, cut up and drained
- 1 can tomato sou[
- 2 small onions, chopped
- 1 T butter
- 1 can undrained tomatoes
Baked avocado with egg and bacon: The perfect spring-time breakfast
By KeyIngredient
Preheat oven to 425 degrees
- 1 large avocado (medium may work, depending on the size of egg you use)
- 2 small chicken eggs or quail eggs
- 1 or slices of bacon (preferably applewood smoked bacon)
- 2 slices of toast from whatever kind of bread you enjoy (optional)
- Pinch of sea salt, to taste
- Fresh cracked black pepper, to taste
Old-School Italian-American Eggplant Parm Recipe
By KeyIngredient
A delicious and easily prepared Old-School Italian-American Eggplant Parmesan with mozzarella cheese recipe your wh
- MARINARA:
- 3 tablespoons extra virgin olive oil
- 1 onion, peeled and grated or finely chopped
- 4 large cloves garlic, grated or finely chopped
- 1 teaspoon (about 1/3 palmful) dried oregano
- 1 teaspoon (about 1/3 palmful) chili flakes
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 quart passata or tomato purée
- 1 (28-ounce) can San Marzano tomatoes
- Handful fresh basil leaves, torn plus a fat handful for garnishing prepared cutlets
- EGGPLANT CUTLETS:
- 2 large, firm eggplants, trim sides from top and bottom then slice into long thin planks 1/4-to 1/2-inch thick
- Salt, to taste
- 2 cups all-purpose flour
- Pepper, to taste
- 5 large eggs
- 3 cups breadcrumbs
- 2 cups Parmigiano-Reggiano cheese, freshly grated (about 4 ounces) plus some for topping completed cutlets and sauce
- Small handful flat leaf parsley, finely chopped
- 1 tablespoon (a scant palmful) granulated garlic,
- 1 tablespoon (a scant palmful) granulated onion
- 1 tablespoon (a scant palmful) of dried oregano, 1 tablespoon
- 1 1/2 teaspoons (half a palmful) chili flakes
- 1 1/2 teaspoons (half a palmful) fennel pollen, optional
- Safflower and or olive oil, for frying
- 1 pound fresh mozzarella, thinly sliced
Tex-Mex Beef and Rice Casserole
By KeyIngredient
Heat oven to 350ºF. Brown meat in large nonstick skillet
- 1 lb. extra-lean ground beef
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
- 2 Tbsp. milk
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Charred Greek Caesar Salad
By KeyIngredient
1. In a blender or food processor, puree feta cheese, EVOO, yogurt, lemon juice, garlic, and salt and pepper
- 4 oz. feta cheese
- 2/3 c. EVOO
- 1/3 c. nonfat plain Greek yogure
- 3 T lemon juice
- 1 clove garlic
- salt and pepper
- 3 hearts romaine lettuce, halved lengthwise
- roasted sunflower seeds
Beef Pot Roast w/ Fall Vegetables
By KeyIngredient
1 Combine red wine, garlic and thyme in a small pot
- 1 cup (250 mL) red wine
- 3 cloves garlic, peeled
- 2 sprigs fresh thyme
- 2 lbs (1 kg) stewing beef,
- cut in 2 inch (5 cm) pieces
- 3/4 cup (175 mL) peeled rutabaga,
- cut in 1 inch (2.5 cm) dice
- 3/4 cup (175 mL) Spanish onion,
- cut in 1 inch (2.5 cm) dice
- 3/4 cup (175 mL) peeled parsnip,
- cut in 1 inch (2.5 cm) dice
- 3/4 cup (175 mL) peeled carrots,
- cut in 1 inch (2.5 cm) dice
- 3 cups (750 mL) mini red potatoes,
- peeled and quartered
- 1/3 cup (80 mL) vegetable oil
- Salt and freshly ground pepper
- 1 1/2 cups (375 mL) halved button mushrooms
- 1 cup (250 mL) leeks, dark green part discarded, cut into 1/2 inch (1 cm) rounds
- 4 cups (1 L) beef stock
- 2 bay leaves
- 2 tbsp (30 mL) chopped parsley
Creamy Baked Onions
By KeyIngredient
What To Do: Preheat oven to 425 degrees F
- 8 onions, peeled and cut in half horizontally
- 1 3/4 cups chicken broth
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg