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Recipes
Enchiladas With Jalapeño Cream
By KeyIngredient
The hardest part of making this easy-eating dish is rolling the spicy beef filling in the tortillas
- 1 small jalapeño, seeded
- 2 cups (500 mL) regular sour cream (14% b.f.)
- 1 1/2 cups (375 mL) coarsely chopped cilantro leaves
- 3 cups (750 mL) grated Monterey Jack or mozzarella or mild cheddar, about 10 oz (300 g)
- 1 tbsp (15 mL) ground cumin
- 2 tsp (10 mL) dried leaf oregano
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) vegetable oil
- 2 lbs (1 kg) ground beef, preferably medium
- 1 jar (650 mL) of medium or hot salsa,
- 2 1/2 about 2 1/2 cups (625 mL)
- 12 medium fl our tortillas, about
- 7 inches (18 cm) wide, or 1 pkg (340 g)
Cheesecake Squares Caramel Latte
By KeyIngredient
All the delights of frothy coffee shop gratification in a cheesecake square
- Oat Base
- 1 1/4 cups (300 mL) rolled oats
- 2/3 cup (150 mL) all-purpose flour
- 1/2 cup (125 mL) light brown sugar, packed
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) fine salt
- 1/2 cup (125 mL) unsalted butter, melted
- 1/2 cup (125 mL) Skor toffee bits
- Cheesecake
- 12 oz (375 g) cream cheese at room temperature
- 1/3 cup (75 mL) light brown sugar, packed
- 1/4 cup (50 mL) sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp (15 mL) instant coffee granules
- 1 tbsp (15 mL) pure vanilla extract
- 1/4 cup (50 mL) Skor toffee bits
"Healthified" Oatmeal-Raisin Cookies
By KeyIngredient
37% less fat • 33% less sat fat • 25% fewer calories than the original recipe—see the comparison
- 3/4 cup no-trans-fat 68% vegetable oil spread stick, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup buttermilk
- 2 egg whites
- 2 teaspoons vanilla
- 2 cups Gold Medal® whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup raisins
- 1/3 cup chopped pecans or walnuts, toasted*
Pork Chops - soy sauce marinated
By KeyIngredient
Mix all ingredients except greens and cilantro and Marinate pork chops in baking dish
- 4 6 to 7 oz bone in pork chops
- 1/4 cup reduced sodium soy sauce
- 3 T lime juice
- 2 T sugar
- 1 T canola oil
- 1 T cider vinegar
- 2 to 3 tsp. grated fresh ginger
- 1/4 tsp. crushed red pepper
- 4 cups mixed spring greens
- 1/2 cup chopped fresh cilantro
Slow Cooker Roast Beef Hash
By KeyIngredient
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- 1 In 3 1/2- to 4-quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all.
- 2 Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator.
- 3 About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.
Goat cheese and roasted red pepper quesadillas
By KeyIngredient
> Top 1 tortilla with the peppers, arugula and goat cheese; season with 1/2 tsp each kosher salt and black pepper a...
- 1/4 cup sliced roasted red peppers
- 2 8-inch flour tortillas
- 1/2 cup arugula leaves
- 4 ounces fresh goat cheese, crumbled
- 2 tsp evoo
Cobb-Style Salad
By KeyIngredient
Dressing: In bowl, whisk together oil, vinegar, lemon juice, Worchestershire sauce, salt, mustard, sugar, pepper a...
- Dressing:
- 4 cups chopped iceberg and/or romaine lettuce
- 4 slices bacon, cooked and crumbled
- 4 hard-cooked eggs, peeled and quartered
- 2 tomatoes, coarsely chopped
- 1 avocado, pitted, cored and cubed
- 1/2 cup blue cheese
- 2 Tbsp chopped green onions
- 1/4 cup vegetable oil
- 2 Tbsp red wine vinegar
- 1 tsp each lemon juice and Worchestershire sauce
- 1/2 tsp each salt and dry mustard
- 1/4 tsp each granulated sugar and pepper
- 1 clove garlic, minced
B.E.L.T. sandwich
By KeyIngredient
> Cook bacon for desired crispiness and drain fat
- 3-4 thick slices bacon
- 2 slices crusty multigrain bread
- 1 local, vine-ripened or heirloom tomato
- Coarse salt
- Fresh ground pepper
- Duke's mayo
- Watercress or arugula
- Local egg
Rice Pudding
By KeyIngredient
Mix together well Set in water Bake at 325 degree for 1 hour or less
- 2 Eggs – Beat well
- Pinch salt
- 1/2 tsp vanilla
- 1/4 Cup sugar (less to taste)
- Rice already made (1/2 cup rice with 1 cup water)
- Raisins (optional)
- Nutmeg
Creamy Tuna Noodle Casserole
By KeyIngredient
Enjoy our Creamy Tuna Noodle Casserole tonight
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/3 cup milk, divided
- 1 tsp. garlic powder
- 3 cups egg noodles, cooked
- 2 cans (5 oz. each) chunk light tuna in water, drained, flaked
- 1 cup frozen peas
- 1 can (4 oz.) sliced mushrooms, undrained
- 8 RITZ Crackers, crushed (about 1/3 cup)
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. butter, melted