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Recipes
fish - seafood sauce
By KeyIngredient
pour over fish & bake as usual
- saute 2 cloves garlic in 1/4 cup butter
- add 1 tblsp lemon juice &
- 1 tsp dry mustard & 6 chopped anchovies or anchovy paste
Chicken, Leek and Lemon Pie
By KeyIngredient
CHICKEN Combine oil and lemon juice
- Filling:
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) lemon juice
- 1 1/2 lbs (750 g) boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 12 cloves of garlic, unpeeled
- 3 leeks
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) flour
- 2 cups (500 mL) chicken stock
- 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dry
- 2 tbsp (25 mL) lemon juice
- 1 tsp (5 mL) grated lemon rind
- 1/4 cup (50 mL) whipping cream (I use table cream)
- Salt and freshly ground pepper
- 3/4 cup (175 mL) green peas, defrosted if frozen
- 1 No Fail Pastry (recipe below)
- 1 egg, beaten with a pinch of salt
Italian-Style Chicken Breasts
By KeyIngredient
With sharp knife, cut each chicken breast in half to make 2 filets
- 4 boneless skinless chicken breasts
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp chopped fresh parsley
- 2 Tbsp lemon juice
- 1/2 tsp tried Italian seasoning
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Peppermint Patty Sandwich Cookies Recipe
By KeyIngredient
Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended
- 2 packages 2 packages devil's food cake mix (regular size)
- 4 4 Eggland's Best Eggs
- 2/3 cup 2/3 cup canola oil
- Granulated sugar
- 1 package 1 package (8 ounces) cream cheese, softened
- 1/2 cup 1/2 cup butter, softened
- 1 teaspoon 1 teaspoon peppermint extract
- 4 cups 4 cups confectioners' sugar
Lemon Cake
By KeyIngredient
1. Heat oven to 350. Lightly grease an 8" springform pan pr 2 8" cake pans
- Lemon Frosting:
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. lemon juice
- 2 tsp. vanilla
- Peel from 2 medium size lemons removed with a vegie
- peeler.
- 1 c. sugar
- 1 c. unsalted butter at room temp
- 3 large eggs
- Remove peel from 1 medium size lemon with a vegie
- peeler. Process with 1/3 c. sugar (as above step #4). Beat with 2 cream cheese at roof temp and 2 Tbsp. lemon juice until smooth (all this may be done in food processor). Chill about 1 hour, until firm but spreadable.
Cornflake-Crusted Baked Chicken
By KeyIngredient
1. Preheat oven to 400 degrees
- 4 bone-in, skinless chicken drumsticks
- 4 bone-in, skinless chicken thighs
- Coarse salt and freshly ground pepper
- 1 large egg
- 2 cups crushed cornflakes
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper, (optional)
Rosemary Smashed Potatoes
By KeyIngredient
1. Cook potatoes until tender, Drain 2
- 1 1/2 lbs. baby potatoes
- 1/2 cup olive oil, plus more for greasing sheet
- 10 garlic cloves, finely chopped
- 1 T chopped fresh rosemary
- 1/2 tsp chipotle chili powder
- 1/2 tsp. kosher salt
- 1/2 cup grated parmigiana reggiano
Santa Fe Chicken Casserole
By KeyIngredient
Try a Santa Fe Chicken Casserole, layered with bold flavor
- 1 1 1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
- 2 2 1-oz. Tbsp. (about half of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
- 2 2 2 Tbsp. milk
- 3 3 3 cups shredded cooked chicken breasts
- 1 1 1 can (15.5 oz.) black beans, rinsed
- 1 1 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
- 2 2 2 green onions, sliced
- 3 3 3 flour tortillas (6 inch)
- 3/4 3/4 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
Amish Potato Salad
By KeyIngredient
Microwave potatoes for about 6 minutes
- Dressing:
- 6 cups frozen shredded potatoes
- 6 eggs, mashed
- 1/2 medium onion, chopped
- 1 1/2 cups celery, chopped
- 3 cups Miracle Whip
- 2 Tbsp mustard
- 1/4 cup vinegar
- 2 tsp salt
- 1 tsp pepper
- 1/2 to 1 cup sugar
Avocado & Shrimp Chopped Salad
By KeyIngredient
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth
- 5 tablespoons reduced-fat sour cream
- 3 tablespoons grapeseed oil or extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- 3/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons finely grated lime zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 2 ears corn, husked
- 4 cups chopped romaine lettuce
- 3/4 cup finely chopped red cabbage
- 3/4 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup assorted cherry tomatoes, chopped
- 1/2 fennel bulb, halved again, thinly sliced
- 1 avocado, diced
- 2 slices crispy cooked bacon, diced