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Recipes
Chicken Rigatoni - Guy Fieri's
By KeyIngredient
The great thing about this dish (besides everything, I mean) is that you can make the sauce, pasta, and chicken a l...
- PASTA
- 1 tablespoon kosher salt
- 1 pound rigatoni pasta
- BREADED CHICKEN
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 8-10 turns freshly ground black pepper
- 2 large eggs
- 1 cup seasoned Italian bread crumbs
- 1 cup panko bread crumbs
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1 pound boneless, skinless chicken breast halves, sliced in half horizontally and cut against the grain into 1 2-inch strips
- 1/4 pound Parmesan cheese, grated (about 1 1/4 cups)
- 1/4 pound aged or regular Provolone cheese, grated (about 1 cup)
- SAGED PROSCIUTTO BEURRE BLANC
- 3 tablespoons extra-virgin olive oil
- 16 sage leaves
- 1/4 pound Prosciutto di Parma, cut crosswise into thick julienne
- 1 large shallot, minced
- 2 tablespoons drained nonpareil capers
- 1/2 cup dry white wine
- 1 lemon, juiced and grated
- 1 cup heavy cream
- 3 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 5-6 turns freshly ground black pepper
- 1/4 pound (1 stick) cold unsalted butter, cut into cubes
- 2 tablespoons grated Parmesan cheese
- 1 ounce aged or regular Provolone cheese, grated (about 1/4 cup)
- 3 tablespoons finely sliced basil
Green Chile Quesadillas
By KeyIngredient
Combine cheese, chiles, corn and green onions in medium bowl
- 2 c. shredded cheddar cheese
- 1 can diced green chiles
- 1/2 c. whole kernel corn
- 1/4 c. sliced green onions
- 10 fajita size flour tortillas
- Salsa
- Fresh cilantro
Christmas Lasagna
By KeyIngredient
From Vera’s Kitchen Corner
- For Shortbread Cookie Layer:
- 3/4 cup unsalted butter-softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- Red food coloring
- For Peppermint Cheesecake Layer:
- 8 oz. cream cheese-softened
- 1 cup powdered sugar
- 1 1/2 cup Cool Whip-thawed
- 1 teaspoon peppermint extract
- For Pudding Layer:
- 2 x 3.9 oz. box white chocolate instant pudding
- 3 cups milk
- Green food coloring
- For Topping:
- 1 1/2 cups cool whip
- For Garnish:
- 2 cups mini marshmallows
- Red and green sprinkles
- M & M candies
Chocolate Explosion Cheesecake
By KeyIngredient
Heat oven to 300. Crust: In medium bowl combine the cracker crumbs and sugar
- Crust:
- 2 c. graham cracker crumbs
- 1/3 c. sugar
- 1/3 c. butter melted
- Chocolate Layer:
- 6 (1 oz) squares semisweet chocolate
- 6 Tbsp. butter
- 1/2 c. sugar
- 2 large eggs
- 2 Tbsp. flour
- Cheesecake Layer:
- 1/2 c. caramel syrup
- 1 (16 1/2 oz) pkg. refrigerated chocolate chip cookie
- dough
- 2 cream cheese softened
- 3/4 c. sugar
- 3 large eggs
- 1 tsp. vanilla
- 1 Tbsp. flour
- 1/2 c. sour cream
- Chocolate Ganache:
- 6 squares semisweet chocolate
- 4 Tbsp. heavy whipping cream
Pumpkin Cookies with Brown Butter Icing
By KeyIngredient
Fit pastry bag with a large coupler and a 1/2" plain round tip, set aside
- 2 3/4 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 1/4 tsp. ground ginger
- 3/4 tsp. ground nutmeg
- 2 3/4 sticks unsalted butter softened
- 2 1/4 c. packed brown sugar
- 2 large eggs
- 1 1/2 c. canned solid pack pumpkin (14 oz)
- 1 c. plus 1 Tbsp. evaporated milk, plus more if needed
- 1 Tbsp. vanilla
- 4 c. powdered sugar, sifted
Butternut Squash Gratin with Onion and Sage
By KeyIngredient
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin
- 1 tablespoon butter; more for the gratin dish
- 1 tablespoon olive oil
- 2 large onions, chopped into 1-inch squares (about 4 cups)
- 3 tablespoons chopped fresh sage or 1 tablespoon dried
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup plus 2 tablespoons heavy cream, heated until warm
- 1 cup fresh bread crumbs
- 1 1/2 tablespoons melted butter
Monte Cristo Sandwiches
By KeyIngredient
In large shallow dish, whisk together eggs, milk, pepper and salt
- 4 eggs
- 2/3 cup milk
- 1/4 tsp pepper
- pinch salt
- 8 thick slices white bread
- 1 Tbsp Dijon mustard
- 4 slices Swiss cheese
- 4 oz (125 g) each sliced smoked turkey and Black Forest ham
- 1 Tbsp each vegetable oil and butter
Mu Shu Shrimp
By KeyIngredient
1. In med. bowl, stir together hoisin, soy sauce, sesame oil, 1/4 tsp
- 3 T hoisin sauce
- 1 1/2 T lower sodium soy sauce
- 1 T toasted sesame oil
- 1/2 tsp ground ginger
- 6 oz. shiitake mushrooms, stems discarded, thinly sliced
- 1 T canola oil
- 1 bunch green onions, thinly sliced
- 3 cloves garlic, minced
- 5 stalks celery, thinly sliced
- 1 1/2 lbs. shrimp, (16 to 20) chopped
- 1 T distilled white vinegar
- 16 leaves Boston or Bibb lettuce
- 1/2 c roasted cashews, chopped
Cheezy Crockpot Potatoes
By KeyIngredient
Boil potatoes with skins on until almost done
- 2-3 lbs potatoes
- 1 small onion, diced
- 1 can cream of chicken
- 1 cup cheddar cheese
- 1 cup sour cream
- 1/4 cup melted butter
- 1 t salt
- pepper and parsley
Veggie Pizza
By KeyIngredient
Preheat oven to 450 degrees Roll out crescent rolls onto jelly roll pan and up sides - bake until golden brown -...
- 2 cans crescent rolls
- 2 8 oz pkg of cream cheese
- 1 pkg dry Hidden Valley Ranch dressing
- 1 cup mayo
- Various veggies - broccoli, carrots, red/green peppers, cauliflower
- Shredded cheddar cheese