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Recipes
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
Alfredo Linguine
By KeyIngredient
•Melt butter in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden
- 1 Tbsp. butter
- 1/2 cup walnuts, chopped
- 1 large clove garlic, finely chopped
- 1 jar Alfredo Sauce
- 8 ounces linguine, cooked and drained
Chicken Salad with Avocado Dressing
By KeyIngredient
Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth
- 1/2 large or 1 small ripe avocado
- 1 garlic, minced
- 2 tbsp diced red onion
- 1/4 cup cilantro, stems and leaves, not packed in
- 1/2 tbsp olive oil (optional)
- 1 tbsp plain low fat yoghurt (I use Greek)
- 3 tbsp lime juice
- 3 - 5 tbsp low fat milk
- 1/4 tsp onion or garlic powder
- 1/2 tsp salt
- Black pepper
- 5 - 7 oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp each onion powder, garlic powder, cayenne pepper, salt
- 2 tbsp plain flour
- Black pepper
- 1/2 cup diced red onion
- 1 corn, steamed, kernels cut off (or 3/4 cup cooked kernels)
- 3/4 cup cherry tomatoes, halved or quartered
- 5 cups chopped lettuce
Roasted Veggie Penne
By KeyIngredient
1. In lg. bowl combine veggies, divide among 2 jelly rolls pans, sprinkle with 1/2 tsp salt and roast 15 to 20 min
- 2 med. zucchini, cut into 1/2 in chunks
- 2 med. red or yellow peppers cut into 1/2 in chunks
- 3 c sm. broccoli florets
- 1 med. red onion cut into 1/2 in chunks
- 2 cloves garlic, crushed
- 1 T evoo
- 12 oz. whole grain penne
- 1 can (15 oz) crushed tomatoes
- 3/4 c Parmesan cheese
- 1/4 c. Fresh basil leaves, torn
- 1/2 tsp crushed red pepper
Chicken Phyllo Pie w/Fresh Peaches & Pesto Cream
By KeyIngredient
TIP: Fresh peaches brown quickly when cut
- PIE
- 3/4 cup (185 mL) chicken broth
- 1/2 cup (125 mL) bulgur
- 4 sheets phyllo dough
- 2 to 3 tbsp (30 to 45 mL) butter, melted
- 1 green onion, thinly sliced
- 1 large or 2 small peaches, peeled and diced (see TIP below)
- 1/2 cup (125 mL) slivered or sliced almonds, toasted
- 1 1/2 to 2 cups (375 to 500 mL) bite-sized cooked chicken pieces
- Freshly ground sea salt and black pepper
- 2 tbsp (30 mL) basil pesto
- SAUCE
- 1/2 cup (125 mL) basil pesto
- 1/2 cup (125 mL) 35% whipping cream
Caramelized French Toast
By KeyIngredient
Melt two tablespoons of butter in a frying pan or skillet over medium high heat
- 4 tablespoons butter, divided
- 6 eggs
- 1/2 cup milk
- 1/8 teaspoon salt
- 8 slices bread
- 1 cup brown sugar
- 1/2 cup water
"Healthified" Cheese and Bacon Stuffed Mushrooms
By KeyIngredient
65% less fat • 60% less sat fat • 47% fewer calories than the original recipe—see the comparison
- 24 large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
- 2 tablespoons reduced-fat balsamic vinaigrette
- 2 slices bacon
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped red onion
- 1/3 cup finely shredded reduced-fat Italian cheese blend
- 1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons Progresso® plain bread crumbs
- 2 teaspoons chopped fresh Italian (flat-leaf) parsley
coconut creme Chocolates
By KeyIngredient
1 In a large bowl add marshmallow creme, coconut, vanilla and salt and blend well
- 1 jar of marshmallow creme
- 2 2/3 cup flaked coconut - must be toasted first
- 1 tsp vanilla extract
- dash of salt
- 1 milk chocolate bard 5oz chopped
- 1 1/2 tsp of shortening
7 UP BISCUITS
By KeyIngredient
Mix Bisquick, sour cream and 7 up
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7-up
- 1/2 cup melted butter
How to make home made Swiss Cheese
By KeyIngredient
Clean and sterilise everything that will be used during the cheese making process! Prepare the Starter
- 7 1/2 Litres of Full Cream Milkswiss-cheese-finished.jpg
- 2 ml Calcium Chloride dissolved in 1/4 cup of cool water
- 1/2 teaspoon of TA61 Thermophilic Culture
- 1/2 teaspoon Proprioni Bacteria
- 2 ml Rennet dissolved in 1/4 cup of cooled boiled water
- 300 g Salt for brine
- Cheese Cloth or Butter Muslin
- 800 g - 1kg Hard Cheese Basket
- Cheese Press