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Recipes
Turkey Cheese Pockets
By KeyIngredient
Preheat oven to 375°F. Mix cream cheese spread, dressing and mustard in medium bowl until well blended
- 1/4 cup (1/4 of 250-g tub) PHILADELPHIA Herb & Garlic Cream Cheese Spread
- 1 Tbsp. MIRACLE WHIP Dressing
- 1 tsp. Dijon mustard
- 40 g thinly sliced deli smoked turkey, finely chopped
- 1/4 cup KRAFT Mozzarella Shredded Cheese
- 1 can (340 g) refrigerated country biscuits(10 biscuits
Loaded Baked Potato Soup
By KeyIngredient
Microwave potatoes in large microwaveable bowl on HIGH 5 min
- 1 lb. baking potatoes (about 3), cubed
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1 cup milk
- 3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
- 1 cup KRAFT Shredded Cheddar Cheese, divided
- 1 green onion sliced, divided
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
30 Clove of Garlic Chicken
By KeyIngredient
Serve with rice or potatoes, your favorite vegetable and toasted country-style crusty bread to soak up the juices
- Ingredients
- 1/2 cup vegetable oil
- 8 chicken thighs
- 2 cups onion, thinly sliced
- 30 whole cloves garlic
- 1 cup white wine
- 4 branches rosemary
- Salt and pepper
Upside-Down Rhubarb Mini-Cakes
By KeyIngredient
These cute cakes are baked in a muffin tin to create individual desserts for your guests
- 1/2 cup (125 mL) unsalted butter
- 3/4 cup (175 mL) white sugar
- 2 large eggs
- 1 tbsp (15 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- Pinch of salt
- 2 cups (500 mL) chopped rhubarb
- 1 1/4 cups (300 mL) brown sugar
Lemon Mascarpone Cheesecake with White Chocolate Drizzle
By KeyIngredient
1. Line base of 9½-inch (23-cm) springform pan with parchment paper
- Crust
- 1/3 cup (75 mL) melted butter
- 1 1/2 cups (375 mL) biscotti crumbs, about 8 biscotti
- Filling
- 1 lb (500 g) block style cream cheese, at room temperature
- 3/4 cup (175 mL) granulated sugar
- 4 eggs
- 2 cups (500 mL) mascarpone
- 3 tbsp (45 mL) all-purpose flour
- 2 tsp (10 mL) vanilla
- 1 tbsp (15 mL) grated lemon zest
- 1/4 cup (50 mL) lemon juice
- Apricots
- 3/4 cups (175 mL) dried apricots, coarsely chopped
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) white wine
- 1/2 cup (125 mL) water
- 1/4 cup (50 mL) marmalade
- 3 oz (90 g) white chocolate
Spaghetti Squash Lasagna with Spinach
By KeyIngredient
Step 1 Preheat oven to 350°
- 1 small spaghetti squash (about 1 1/2 pounds each)
- 1 teaspoons olive oil
- 2 garlic cloves, thinly sliced
- 4-ounce) package fresh baby spinach
- 1/2 cup cottage cheese
- 1/8 teaspoon kosher salt
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
- 4 ounces 93% lean ground turkey
- 1 cup lower-sodium marinara sauce (such as Dell'Amore)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Macaroni Coleslaw Recipe
By KeyIngredient
Cook macaroni according to package directions; drain and rinse in cold water
- 1 package (7 ounces) ring macaroni or ditalini
- 1 package (14 ounces) coleslaw mix
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 medium cucumber, finely chopped
- 1-1/2 cups Miracle Whip Light
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cream Corn Like No Other
By KeyIngredient
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter
- 2 (10 ounce) packages frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
Whatta Cuppa
By KeyIngredient
To make the leaves, microwave a little chocolate at medium heat until just melted
- Serve custard in individual cups or china teacups, that is. Fill a random assortment (saucers not needed) with custard. Top with a fresh berry or two and a chocolate "leaf."
- Bay or mint leaves
- Chocolate