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Recipes
Fire-Roasted Red Pepper Dip
By KeyIngredient
Preheat the barbeque to high heat
- 1 red pepper
- 1 garlic clove, chopped
- 3/4 cup mayonnaise
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp freshly chopped basil or oregano
- pinch of granulated sugar
- salt and freshly ground pepper to taste
Caprese Chicken
By KeyIngredient
1 In a large skillet over medium-high heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1/4 c. balsamic vinegar
- 2 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 2 tbsp. shredded basil
- 4 slices mozzarella or provolone
Creamy Chicken Casserole
By KeyIngredient
Preheat oven to 375°F. In a large bowl, combine soup, sour cream and 1 c milk; mix well
- 2 (10 3/4 oz) cans cream of chicken soup
- 8 oz sour cream
- 1 3/4 c milk, divided
- 3 c diced cooked chicken
- 1 t salt
- 1/2 t pepper
- 3/4 c Bisquick
- 1/4 c cornmeal
- 1 egg
- 8 oz shredded Cheddar cheese
Mozzarella and Arugula Salad
By KeyIngredient
To make croutons: heat 2 Tbsp olive oil in a medium skillet until simmering
- Dressing:
- 2 Tbsp extra-virgin olive oil
- 4 thick slices crusty bread, cut into 1/2 inch cubes (or 8 thin slices)
- 1 large bunch (about 8 cups) arugula, ends trimmed, washed, dried and chopped into 2 inch pieces
- 1/2 lb fresh mozzarella at room temperature, sliced
- 1/4 cup extra-virgin olive oil
- 1 tsp shallot, finely minced
- 1/2 tsp salt, plus more to tate
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 Tbsp sherry wine vinegar
Gnocchis au fromage et à la saucisse
By KeyIngredient
Dans une grande casserole d’eau bouillante salée, cuire les gnocchis environ 2 minutes ou jusqu’à ce qu’il...
- 1 kg (2,2 lb) de gnocchis du commerce
- 30 ml (2 c. à soupe) de beurre
- 15 ml (1 c. à soupe) de farine tout usage non blanchie
- 250 ml (1 tasse) de bouillon de poulet
- 150 g (1 1/2 tasse) de fromage cheddar râpé
- 35 g (1/2 tasse) de fromage parmigiano reggiano râpé
- 2 saucisses italiennes, la chair seulement
- 15 ml (1 c. à soupe) d’huile d’olive
- 350 g (2 tasses) de tomates cerises, coupées en deux
- 1 oignon vert, émincé
- 15 ml (1 c. à soupe) de persil plat ciselé
- Sel et poivre
Paula Deen's Bananna Pudding
By KeyIngredient
Line bottom of 13x9x2 inch dish with cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen Cookies
- 6-8 bananas, sliced
- 2 cups milk
- 1 (5oz) box french vanilla pudding
- 1 (8oz) cream cheese
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) container frozen whipped topping
Brownie Tart
By KeyIngredient
Grease and flour a 9-inch tart pan with removable sides
- 6 tablespoons (3/4 stick) unsalted butter
- 3 1/4 cups (20 ounces) semisweet chocolate chips
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup (4 ounces) chopped walnuts
- 2 to 3 tablespoons heavy cream
Peaches 'n' Cream Bars
By KeyIngredient
Unroll crescent dough into one long rectangle
- 1 8oz tube refrigerated crescent rolls
- 1 cream cheese softened
- 1/2 c. sugar
- 1/4 tsp. almond extract
- 1 21oz can peach pie filling
- 1/2 c. flour
- 1/4 c. packed brown sugar
- 3 Tbsp. cold butter
- 1/2 c. sliced almonds
Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers
By KeyIngredient
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf
- 3 pieces boneless, skinless chicken breast
- 3 onions
- 2 fresh bay leaves
- 2 tablespoons extra-virgin olive oil
- 8 ounces button mushrooms, sliced or quartered
- 4 baby potatoes, diced
- 2 parsnips, peeled and diced 1/2-inch thick
- 2 small ribs celery, chopped
- A few sprigs fresh sage leaves, very thinly sliced
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Splash white wine
- 1 rounded tablespoon Dijon mustard
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 sheet frozen puff pastry dough, defrosted
- 1 egg
Baked Pork Chops
By KeyIngredient
Preheat oven to 400 degrees F
- 1/4 cup olive oil
- 3 onions, cut in half and sliced
- 5 bay leaves
- 4 (3/4-inch) center-cut pork loin chops (about 1 pounds total)
- 1 egg, beaten
- 1 cup Italian-flavored bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray