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Recipes
Pears with Maple Cream
By KeyIngredient
A surprisingly easy, rich dessert
- 4 ripe but firm Anjou pears, peeled
- 8 chopped dates
- 2 tbsp (25 mL) minced ginger in syrup
- 2 tsp (10 mL) grated orange rind
- 1/4 cup (50mL) white wine
- 1/2 cup (125 mL) maple syrup
- 1 cup (250 mL) whipping cream
- 1/2 tsp (2 mL) nutmeg, optional
Gingerbread Spice Jelly Recipe
By KeyIngredient
In a large saucepan, bring water to a boil
- 2-1/2 cups water
- 18 gingerbread spice tea bags
- 4-1/2 cups sugar
- 1/2 cup unsweetened apple juice
- 2 teaspoons butter
- 2 pouches (3 ounces each) liquid fruit pectin
Vegetable Pancakes
By KeyIngredient
Make Pancakes: 5 or 6 pancakes 1
- Dipping Sauce:
- Carrot – peel and grate 1 large carrot
- Zucchini – Grate 1 med. zucchini, sprinkle with salt, let stand 30 min. then squeeze dry
- Corn – cut kernels from 1 large ear
- Beet – Peel and grate 1/2 medium beet
- Whisk 1/3 cup 2% Greek yogurt, juice of 1/2 lemon, 1 T finely chopped mint, and pinch of kosher salt
Chicken Broccoli Stir Fry
By KeyIngredient
Renee's recipe
- 1 lb boneless chicken breast cut up
- 1/4 cup flour
- 1 cup chicken stock
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 t ginger-fresh
- 2 medium garlic cloves-chopped
- 2 t sesame oil
- 2 T cooking oil
- 1 1/4 lb broccoli, cut up
- 1 small onion-chopped
- 12 oz mushrooms slices
- Rice
Breakfast Tart with Pancetta and Green Onion
By KeyIngredient
Put an oven rack in the center of the oven
- butter, for greasing the pan
- flour, for dusting the pan
- 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
- 1 egg white, lightly beaten
- 2 teaspoons vegetable oil
- 3 ounces pancetta, cut into 1/4-inch pieces
- 5 eggs, at room temperature, lightly beaten
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded Gruyere
- 3 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Special equipment: 9 inch tart pan with removable base
Strawberry Tart with Vanilla Mint Cream
By KeyIngredient
It’s amazing how ingredients that are in season at the same time go so well together
- 1/2 pkg (397 g or 454 g) frozen puff pastry, thawed
- 1 egg, beaten
- 3/4 cup (175 mL) whipping cream
- 2 tsp (10 mL) finely chopped fresh mint leaves
- 2 tbsp (25 mL) icing sugar, sifted
- 1 1/2 tsp (7 mL) vanilla extract or 3/4 tsp (4 mL) vanilla paste
- 1 1/2 cups (375 mL) thinly sliced strawberries
- 4 fresh mint leaves
Mac and Cheese from Mueller's Box
By KeyIngredient
In medium saucepan combine corn starch, salt dry mustard and pepper, stir in milk and add margarine
- 2 T cornstarch
- 1 t salt
- 1/2 t dry mustard
- 1/4 t pepper
- 2 1/2 cups milk
- 2 t butter
- 2 cups shredded American or cheddar (I mix both)
- 8 oz elbow mac, cooked
Arugula, Dried Cherry and Wild Rice Salad
By KeyIngredient
Hello! I cook fresh, vegetarian recipes
- 1 cup wild rice, rinsed
- 1/2 cup sliced almonds
- 4 cups arugula
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup dried sour cherries or cranberries, chopped
- 1/3 cup crumbled feta
- 1/4 cup olive oil
- 2 tablespoons lemon juice (about 1 medium lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 medium clove garlic, pressed or crushed
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Creamy Peanut Butter Pie
By KeyIngredient
In a small mixing bowl beat the cream cheese, sugar and peanut butter until smooth
- 1 cream cheese softened
- 1/2 c. sugar
- 1/3 c. creamy peanut butter
- 1/3 c. whipped topping
- 10 peanut butter cups
- 1 chocolate crumb crust (9")