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Recipes
Crisped Prosciutto
By KeyIngredient
On rimmed baking sheet, broil prosciutto 6 inches from heat until sizzling and crinkled, 2 to 3 minutes
- 8 thin slices prosciutto
KFC Cole Slaw
By KeyIngredient
If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet it probably looks like this
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 cups finely chopped cabbage (about 1 head)
- 1/4 cup shredded carrot (1 medium carrot)
- 2 tablespoons minced onion
Chocolate Malt Cheesecake Bars
By KeyIngredient
Crust: Heat oven to 350. Line a 9x13 pan with nonstick foil, extending beyond the short ends
- Crust:
- 1 1/2 c. chocolate wafer cookie crumbs
- 3 Tbsp. sugar
- 1/4 c. unsalted butter, melted
- Filling:
- 1 c. sugar
- 1 c. malted milk powder
- 3 cream cheese softened
- 3/4 c. sour cream
- 2 tsp. vanilla
- 3 eggs
- 3 oz. semisweet chocolate
Brussels Sprout Salad with Pomegranate, Walnuts & Jalapeno
By KeyIngredient
1. Preheat the oven to 350ºF
- 1 cup walnuts
- 10 to 12 oz (283 to 340 g) Brussels sprouts (about 9 oz (255g) once trimmed of stems)
- kosher salt
- 1 pomegranate, seeded (see notes for guidance)
- 1 to 2 jalapenos, minced
- olive oil
- white balsamic vinegar
Brisket Supper with Mushroom-Sage Polenta
By KeyIngredient
Preheat the oven to 350 degrees F
- 1 (5 to 5 1/2 pounds) lean beef brisket
- Sea or kosher salt and coarse black pepper
- 4 tablespoons olive oil
- 4 medium onions, halved and sliced
- 4 cloves garlic, sliced
- 4 fresh bay leaves
- A couple pinches ground cloves or allspice
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cup chicken or beef stock
- 1 (15-ounce) can diced tomatoes
- Polenta
- 3 tablespoons extra-virgin olive oil
- 1 large clove garlic, crushed
- 1 pound sliced mixed mushrooms
- 8 to 10 leaves fresh sage, very thinly sliced
- Salt and freshly ground black pepper
- 2 cups chicken stock plus 1 cup whole milk or 3 cups chicken stock
- 2 tablespoons butter, optional
- 1 cup watercress or upland cress, arugula or fresh flat-leaf parsley tops, for garnish, optional
Freezer Crockpot Beef Stew
By KeyIngredient
Label your freezer bag with the name of the recipe, cooking instructions, and "use-by" date
- 2 lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
- 3 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1/2 onion, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3.5 cups beef broth (homemade) *not needed until day-of cooking
- 1 gallon-sized plastic freezer bag (I find Hefty freezer bags work great)
Margarita
By KeyIngredient
Mix and pour over ice
- 2 oz tequila
- 1 oz grand marnier
- 2 oz lime juice
Cool Lime Cheesecake
By KeyIngredient
In a bowl combine crumbs and sugar; stir in butter
- Filling:
- 2 1/4 c. graham cracker crumbs
- 1/3 c. sugar
- 1/2 c. butter melted
- 20 oz. cream cheese softened
- 3/4 c. sugar
- 1 c. sour cream
- 3 Tbsp. flour
- 3 eggs
- 2/3 c. lime juice
- 1 tsp. vanilla
- 1 drop green food coloring
BANANA PUDDING
By KeyIngredient
Cut up bananas and cover in lemon juice
- Large roasting pan
- 3 boxes vanilla wafers
- 2 cans condensed milk
- Large and small box of instant vanilla pudding
- 8-10 bananas
- Large and small tubs of cool whip
- Lemon juice
- Water