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Recipes
Cheesecake White Pepper Praline
By KeyIngredient
The sweetness of caramelized pecans is lightened by the light heat of white pepper
- Pecan Praline
- 1 cup (250 mL) lightly toasted pecan halves
- 3/4 tsp (4 mL) ground white pepper
- 1 cup (250 mL) sugar
- 2 tbsp (25 mL) white corn syrup
- 1/4 cup (50 mL) water
- Crust
- 2 cups (500 mL) graham cracker crumbs
- 2 tbsp (25 mL) sugar
- 1/3 cup (75 mL) unsalted butter, melted
- Cheesecake
- Three 225 g pkgs cream cheese, room temperature
- 2/3 cup (150 mL) golden brown sugar, packed
- 2 tbsp (25 mL) cornstarch
- 1 tbsp (15 mL) vanilla extract
- 1/4 tsp (1 mL) salt
- 3 large eggs, room temperature
Individual Crème Brûlée Cheesecakes
By KeyIngredient
1. Preheat oven to 325ºF (160ºC)
- Cheesecakes
- One 500 g tub good-quality mascarpone cheese
- 1/2 cup (125 mL) sugar
- 1/2 cup (125 mL) whipping cream
- 1 tbsp (15 mL) vanilla bean paste or scraped seeds from 1 vanilla bean
- 3 large eggs
- Phyllo Wafers
- 3 sheets phyllo pastry
- 1/4 cup (50 mL) unsalted butter
- 2 tbsp (25 mL) sugar
- Plus extra sugar for brûlée
Cauliflower Fritters
By KeyIngredient
Process cauliflower in a food processor finely minced; transfer to a large bowl
- 6 cups cauliflower florets
- 1/2 cup all-purpose flour
- 3 extra large eggs
- 1 teaspoon baking powder
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup olive oil for frying, or as needed
Favorite Chicken
By KeyIngredient
In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1/4 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons thinly sliced sundried tomatoes
- 2 tablespoons thinly sliced fresh basil
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By KeyIngredient
Preheat oven to 425°F. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray
- 1 1⁄4pound(s)uncookeshrimp
- 1 spray(s)cooking spray
- 1 ⁄4 cup(s)fresh lemon juice
- 2 Tbsp light butter
- 3 clove(s)garlic clove(s)
- 1 tsp Worcestershire sauce
- 3 ⁄4 tsp lemon pepper
- 1 ⁄4 tsp ground red pepper
- 2 Tbsp fresh parsley
- 2 cup(s) cooked whole-wheat spaghetti
Garlic Roasted Parmesan Potatoes
By KeyIngredient
1. Preheat the oven to 400˚F/200˚C
- 3 russet potatoes, sliced
- 4 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 cup parmesan cheese, shredded
- Parsley, chopped
Oatmeal Cookies
By KeyIngredient
Cream together shortening and sugars; beat in eggs and vanilla
- 1 cup shortening (part butter for flavor)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups sifted all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups Quick Oats
- 1 cup chopped dates (optional)
- 1/2 cup chopped walnuts
Pimiento Cheese Green Beans
By KeyIngredient
In 4-to 6-quart saucepot of salted boiling water, add green beans; cook 3 minutes or until just tender
- 1 1/4 lb. green beans, trimmed and cut into 2-in. lengths
- 1 c. fresh or frozen corn kernels
- 2 tbsp. butter
- 1 1/2 tbsp. grated onion
- 2 1/2 tbsp. all-purpose flour
- 1 c. whole milk
- 6 oz. sharp Cheddar cheese, finely grated
- 1 jars (3-oz. each) chopped or sliced pimientos, drained
- 1/2 tbsp. hot pepper sauce (Tabasco)
- 1/2 tsp. Worcestershire sauce
Del Monte Creamy Tomato Sauce
By KeyIngredient
This low-calorie sauce pairs beautifully with chicken or light fish
- 1 14.5 oz. College Inn® Chicken Broth 99% Fat Free
- 1/2 cup Del Monte® Diced Tomatoes
- 1/2 cup white wine
- 1/2 tsp. sugar
- 1 tsp. rosemary
- 1/2 cup heavy cream
- 1 Tbsp. green onions sliced
New York Style Cheesecake with Blueberries
By KeyIngredient
Heat oven to 325. Mix crumbs, 3 Tbsp
- 1 c. graham cracker crumbs
- 1 c. plus 3 Tbsp. sugar, divided
- 3 Tbsp. butter melted
- 5 cream cheese
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 c. sour cream
- 4 eggs
- 2 c. fresh or thawed frozen blueberries