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Recipes
Beef Tips and Noodles
By KeyIngredient
Preheat oven to 400 degrees F
- 1 pound sirloin tips, cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (1.25 ounce) package beef with onion soup mix
- 1 (4.5 ounce) can mushrooms, drained
- 1 cup water
- 1 (16 ounce) package wide egg noodles
Exquisite Egg Salad Recipe
By KeyIngredient
Directions Slice eggs. Combine sliced egg with remaining ingredients in 2 qt
- 6 hard-cooked eggs, peeled and sliced
- 1/2 C. mayonnaise
- 2 Tbs. each chopped red pepper, celery, and pickle
- 1 tsp. Dijon-style mustard
- Salt and ground black pepper to taste
cream cheese pancakes
By KeyIngredient
> Put all ingredients in a blender or magic bullet
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute (IBIH recommends)
- 1/2 tsp cinnamon
Apple Cider Caramels
By KeyIngredient
Instructions Pour cider into small saucepan and simmer over medium heat until reduced to ⅓ cup; approximately 3...
- 2 cups apple cider
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon apple pie spice*
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) butter, cubed
Stuffed Mushrooms
By KeyIngredient
Remove stems from mushrooms; place caps, hollow side down, on foil-lined baking sheet
- Stuffing:
- 24 mushrooms
- 1 Tbsp vegetable oil
- 113 g pkg Herb and Garlic Boursin cheese
- 1/4 cup sour cream
- 2 green onions, minced
- or
- 125 g pkg cream cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup sour cream
- 60 g prosciutto, diced
- 1/4 tsp pepper
Chocolate Hazelnut Polenta Cake
By KeyIngredient
Grease a 6 inch cake pan and flour with cornmeal
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- 0.5 cup finely ground hazelnuts
- 1 cup fine polenta or cornmeal
- 1/2 teaspoon baking powder
- 2 large eggs, room temperature
- 1/2 cup milk
- 2 tablespoons cocoa powder
- Optional: 1 cup chocolate chips and 1/4 cup cocoa powder for decoration
ASPARAGUS-PANCETTA POTATO HASH
By KeyIngredient
Heat a large nonstick or cast iron skillet over medium heat
- Cooking spray
- 2 oz diced pancetta
- 16 oz Yukon gold potatoes, peeled and cut into a 1/2-inch dice
- 1 large shallot, chopped
- kosher salt and pepper to taste
- 1/2 pound asparagus, tough ends trimmed and cut into 1/2-inch pieces
- 4 large eggs
- Read more at http://www.skinnytaste.com/asparagus-pancetta-potato-hash/#KKUpBq4V22p2R5ST.99
Crock Pot Chicken Pot Pie
By KeyIngredient
Place all of the veggies in a large crock pot (mine is 6 quarts)
- 4-5 potatoes, peeled or scrubbed, then diced
- 3-4 cups baby carrots, halved
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2- 1 tsp salt
- Pepper to taste
- 4 boneless skinless chicken breasts, cubed
- 2 cans cream of chicken soup
- 1-2 cups frozen peas
- Biscuits, toast, or pie crust
Rainbow Cupcakes
By KeyIngredient
1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls
- White cake mix (we used an 18-1/4-ounce box)
- Food coloring (red, blue, green, and yellow)
- Baking cups
- Whipped cream (optional)
Mexican Wagon Wheels and Cheese
By KeyIngredient
Directions 1. Heat oven to 350 degrees
- 1 sweet red pepper, cored, seeded and chopped
- 1 green bell pepper, cored, seeded and chopped
- 4 scallions, thinly sliced
- 3 cloves garlic, chopped
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 quart 2% milk
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 2 cups reduced-fat Mexican cheese blend
- 2 cups reduced-fat shredded mozzarella
- 1 pound wagon wheel pasta, cooked following package directions