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Recipes
Instant Pot Sriracha Deviled Eggs
By KeyIngredient
Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and place the steam rack on the pot bottom
- For the bread crumbs:
- 12 eggs
- 1/2 cup (4 oz./125 g) mayonnaise
- 5 tsp. sriracha sauce
- 2 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- Kosher salt and freshly ground pepper
- Finely chopped fresh flat-leaf parsley for garnish
- 2 Tbs. olive oil
- 1 1/2 cups (6 oz./185 g) fresh bread crumbs
- 1/2 tsp. granulated garlic
- 1/2 tsp. sweet paprika
- Pinch of cayenne pepper
- 2 tsp. chopped fresh flat-leaf parsley
Macaroni and Beef Casserole
By KeyIngredient
Photo by
- 2 quarts water
- Salt to taste
- 1 1/2 cups elbow macaroni
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 2 teaspoons finely chopped garlic
- 1 pound lean ground beef chuck or round steak
- Freshly ground pepper to taste
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 2 tablespoons chopped fresh basil or Italian parsley
- 1/2 cup canned crushed tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups cubed or shredded Cheddar cheese
- Cayenne pepper to taste
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons grated Parmesan cheese
Cheese Potato & Smoked Sausage Casserole
By KeyIngredient
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts
- 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lb Velveeta cheese, diced
- 1/2 cup sharp cheddar cheese, shredded
- 1 lb skinless smoked sausage
- 1/8 teaspoon paprika
Poached Beef Fillets w/Vegetables (French Manner)
By KeyIngredient
If you have never tried poaching beef fillets, this is a great opportunity to test (and taste!) it out
- 4 beef fillets, each 8 oz (250 g)
- Freshly ground pepper to taste
- 1/2 cup (125 mL) red wine
- 5 cups (1.25 L) homemade beef stock
- 1/4 cup (60 mL) chopped chives
- 1 tbsp (15 mL) chopped tarragon 2 tbsp (30 mL) chopped chervil
- 2 carrots, cut into 1/2-inch (1-cm) cubes, about 1 1/4 cups (310 mL)
- 8 cloves garlic, peeled
- 4 shallots, peeled and halved
- 1 white turnip, cut into 1/2-inch (1-cm) cubes, about 1 1/4 cups (310 mL)
- 6 Brussels sprouts, cut in half
- Salt to taste
- DEMI-GLACE 1/2 cup (125 mL) red wine 2 cups (500 mL) poaching stock 2 tbsp (30 mL) butter
Better Than KFC Coleslaw
By KeyIngredient
If you are Lucky to have a Food Processor Cut up Cabbage, while cutting up Cabbage Cut small slices of Green Pepper...
- 1-2 heads of Cabbage
- 1 - Green Bell Pepper (optional, there is no bell pepper in the KFC recipe)
- 1 - Small Onion
- 1 - Medium to Large Carrot
- 2 cups of Miracle Whip Light
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup vegetable oil
Peanut Butter Cream Cheese Pie
By KeyIngredient
In small mixing bowl, beat together cream cheese and sugar until light and fluffy
- 2 (3 oz) pkg cream cheese - softened
- 3/4 cup sifted 10x sugar
- 1/2 cup peanut butter
- 2 T milk
- 1 cup cool whip, thawed
- 1 8inch graham cracker pie shell
- coarsely chopped peanuts
Crispy and Tender Baked Chicken Thighs
By KeyIngredient
Preheat oven to 350 degrees F
- cooking spray
- 8 bone-in chicken thighs with skin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
Eggnog French Toast Bake with Cranberries
By KeyIngredient
Lightly grease a 9X13-inch baking dish
- 3/4 cup brown sugar
- 6 tablespoons butter
- 1 tablespoon corn syrup
- 6 eggs
- 2 1/2 cups eggnog
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 10-12 slices Texas toast, cut into pieces
- 1/2 cup fresh cranberries
- powdered sugar
- maple syrup
Sublime Mac and Cheese
By KeyIngredient
Preheat over to 350F. In a large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes
- Topping:
- 4 cups macaroni
- 1/3 cup butter
- 1/3 cup flour
- 4 1/2 cups 18% cream
- 3 cups old Cheddar, shredded
- 1 1/2 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground nutmeg
- 1 cup sour cream
- 2 cups fresh bread crumbs
- 1 cup old Cheddar, shredded
- 3 Tbsp butter, melted