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Recipes
Dutch Oven Crusty Bread
By KeyIngredient
I asked for a dutch oven forever just so I could try to make this bread
- 3 cups unbleached all purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon Instant or Rapid-rise yeast
- 1 1/2 cups water
Southwestern Casserole
By KeyIngredient
Cook macaroni according to package directions
- 2 cups (8 ounces) uncooked elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chili peppers
- 1-1/2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups shredded Monterey Jack cheese
- 2 jalapeno peppers, seeded and chopped
Jalapeno Pepper Jam
By KeyIngredient
***Before you begin, be sure to wash and dry your jars
- 4 C 4 C finely chopped bell and jalapeno peppers (1 large red; 1 large green; 10 jalepenos
- 1 (1.75 ounce) box 1 (1.75 ounce) box pectin
- 1 C 1 C apple cider vinegar
- 5 C 5 C sugar
Instant Pot Panera Broccoli Cheddar Soup
By KeyIngredient
Set Instant Pot to sauté function
- 1 1 1 tablespoon butter
- 1 1 1 tablespoon butter
- 1 1 1 tablespoon butter
- 1/2 1/2 1/2 cup onion, chopped
- 1/2 1/2 1/2 cup onion, chopped
- 1/2 1/2 1/2 cup onion, chopped
- 1/4 1/4 1/4 cup flour
- 1/4 1/4 1/4 cup flour
- 1/4 1/4 1/4 cup flour
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 2 2 2 cloves garlic, minced
- 1 1 1 cup carrot, grated
- 1 1 1 cup carrot, grated
- 1 1 1 cup carrot, grated
- 1 1 1 head broccoli, florets only, cut into small bunches
- 1 1 1 head broccoli, florets only, cut into small bunches
- 1 1 1 head broccoli, florets only, cut into small bunches
- 1/2 1/2 1/2 teaspoon nutmeg
- 1/2 1/2 1/2 teaspoon nutmeg
- 1/2 1/2 1/2 teaspoon nutmeg
- 2 2 2 cups vegetable stock
- 2 2 2 cups vegetable stock
- 2 2 2 cups vegetable stock
- 2 2 2 cups cream
- 2 2 2 cups cream
- 2 2 2 cups cream
- 2 2 2 cups cheddar, grated
- 2 2 2 cups cheddar, grated
- 2 2 2 cups cheddar, grated
- Fine sea salt and pepper
- Fine sea salt and pepper
- Fine sea salt and pepper
Avocado Chicken Salad Recipe
By KeyIngredient
Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl
- Lemon Dressing:
- 2 2 2 large cooked chicken breasts shredded or chopped
- 2 2 2 large cooked chicken breasts shredded or chopped
- 2 2 2 large cooked chicken breasts shredded or chopped
- 2 2 2 large avocados
- 2 2 2 large avocados
- 2 2 2 large avocados
- 1 1 1 cup corn from 1 cooked cob
- 1 1 1 cup corn from 1 cooked cob
- 1 1 1 cup corn from 1 cooked cob
- 6 6 6 oz lean bacon cooked and chopped
- 6 6 6 oz lean bacon cooked and chopped
- 6 6 6 oz lean bacon cooked and chopped
- 1/4 1/4 1/4 cup Chives (or green onion), chopped
- 1/4 1/4 1/4 cup Chives (or green onion), chopped
- 1/4 1/4 1/4 cup Chives (or green onion), chopped
- 2 2 to Tbsp Dill chopped, or to taste
- 2 2 to Tbsp Dill chopped, or to taste
- 2 2 to Tbsp Dill chopped, or to taste
- Lemon Dressing:
- Lemon Dressing:
- 3 3 3 Tbsp lemon juice freshly squeezed
- 3 3 3 Tbsp lemon juice freshly squeezed
- 3 3 3 Tbsp lemon juice freshly squeezed
- 3 3 3 Tbsp extra virgin olive oil
- 3 3 3 Tbsp extra virgin olive oil
- 3 3 3 Tbsp extra virgin olive oil
- 1 1 to tsp sea salt or to taste
- 1 1 to tsp sea salt or to taste
- 1 1 to tsp sea salt or to taste
- 1/8 1/8 1/8 tsp black pepper
- 1/8 1/8 1/8 tsp black pepper
- 1/8 1/8 1/8 tsp black pepper
Campbells Turkey Enchiladas
By KeyIngredient
Stir soup and sour cream in a small bowl and set aside
- 1 can cream of celery soup
- 1/2 cup sour cream
- 2 T butter
- 1 med onion, chopped
- 1 t chili powder
- 2 cups chopped turkey
- 1 can med chopped chiles
- 8 8 inch tortillas
- 1 cup shredded Monterrey jack cheese
- 1 t cumin
- 1 t chopped garlic
Egg Custard
By KeyIngredient
Preheat oven to 325 degrees F
- 2 cups milk
- 2 eggs, beaten
- 1/2 cup white sugar
- 1 pinch salt
- 1 dash vanilla extract
- 1 pinch ground nutmeg
Parmesan and Roasted Red Pepper Strata
By KeyIngredient
1.Grease 8 or 9 in pan. Arrange ½ bread slices in single layer on bottom of prepared dish
- 1/2 loaf (8 oz) French bread, cut into 1/2 in slices
- 1 jars (7 1/2 oz) roasted red peppers, drained, cut into 1/2 pieces
- 1/2 c parmesan cheese
- 1/2 c sliced green onions
- 1 1/2 c shredded mozzarella cheese
- 4 eggs
- 1/3 milk
- 1/2 of 7oz container prepared pesto
- 1 tsp minced garlic
- 1/3 tsp salt
Hardys Pulled Pork
By KeyIngredient
John Hardy chooses to cook his pork in a foil pan on the barbecue
- RUB
- 1/4 tsp (1 mL) paprika
- 2 tbsp (30 mL) brown sugar
- 2 tbsp (30 mL) sugar
- 2 tbsp (30 mL) kosher salt
- 2 tbsp (30 mL) ground cumin
- 2 tbsp (30 mL) chili powder
- 1 tbsp (15 mL) cayenne
- 1 tbsp (15 mL) ground white pepper
- BARBECUE SAUCE
- 1/2 cup (125 mL) ketchup
- 1/2 cup (125 mL) chili sauce (not spicy)
- 1/4 cup (60 mL) sugar
- 1 tbsp (15 mL) tarragon vinegar
- 1 cup (250 mL) finely chopped onion
- 1 tbsp (15 mL) Worcestershire sauce
- 2 tbsp (30 mL) chili powder
- 1/2 tsp (2 mL) cayenne
- 1 tsp (5 mL) garlic powder 1 pork shoulder on the bone, about 6 lbs (2.7 kg), trimmed
- 1 cup (250 mL) apple beer
Melt in your mouth chicken breast
By KeyIngredient
serves 4
- 4 boneless chicken breast
- 1 cup mayonnaise
- 1/2 cup parmesan
- 1 1/2 tsp seasoning salt
- 1 tsp pepper
- 1 tsp garlic powder