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Recipes
Indian Cashew Chicken
By KeyIngredient
A take on the Indian dish murgh makhani, this entrée typically has a thick sauce punctuated with Indian spices and...
- 2/3 cup cashews, toasted
- 2/3 cup fat-free Greek-style yogurt
- 1/4 cup tomato paste
- 2 tablespoons white vinegar
- 1 1/4 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
- 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- Cooking spray
- 2 3/4 cups finely chopped onion (2 large)
- 2 green cardamom pods, lightly crushed
- 1 (2-inch) cinnamon stick
- 2 cups fat-free, less-sodium chicken broth
- 1 cup organic tomato puree (such as Muir Glen Organic)
- 1 teaspoon Hungarian sweet paprika
- 1/4 teaspoon salt
- 3 tablespoons half-and-half
- Chopped fresh cilantro (optional)
Sour Cream Potatoes
By KeyIngredient
Place potatoes in a large saucepan and cover with water
- 10 medium red potatoes peeled and quartered
- 1 cream cheese cubed
- 1 c. sour cream
- 1/4 c. milk
- 2 Tbsp. butter divided
- 1 Tbsp. dried parsley flakes
- 1 1/4 tsp. garlic salt
- 1/4 tsp. paprika
Candy -Caramel Corn Crunch
By KeyIngredient
Delicious caramel corn - Charlotte's recipe Great for Christmas gifts
- 3 bags of microwave popcorn , popped (about 20 cups)
- 2 sticks butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp. baking soda
- 12 jar salted dry-roasted peanuts
- 1 small bag roasted pecan parts.
GARLIC MUSHROOM QUINOA
By KeyIngredient
Yield: 6 servings Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
- 1 cup 1 cup quinoa
- 1 tablespoon 1 tablespoon olive oil
- 1 pound 1 pound cremini mushrooms, thinly sliced
- 5 cloves 5 cloves garlic, minced
- 1/2 teaspoon 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons 2 tablespoons grated Parmesan
Browned Butter Gnocchi with Broccoli and Nuts
By KeyIngredient
1. Cook gnocchi in a large Dutch oven according to package directions
- 2 (16-ounce) packages prepared gnocchi (such as Gia Russa)
- 5 cups chopped broccoli florets
- 2 tablespoons unsalted butter $
- 2 tablespoons extra-virgin olive oil $
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
- 1.5 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)
Macaroni and Cheese
By KeyIngredient
In large saucepan, melt butter over medium heat; cook onion, salt and cayenne pepper, stirring occasionally, for ab...
- 2 Tbsp butter
- 1/2 onion, diced
- 1/2 tsp salt
- pinch cayenne pepper
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk
- 2 tsp Dijon mustard
- 1 1/4 cups old Cheddar cheese, shredded
- 2 1/2 cups elbow pasta
Spicy Italian Crescent Ring
By KeyIngredient
1. Heat oven to 375°F. 2
- 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup well drained roasted red bell peppers (from a jar)
- 8 slices provolone cheese, halved
- 1/3 lb deli sliced hot salami
- 1/4 lb deli sliced ham
- 1/4 lb deli sliced capocollo
- 1/2 cup well drained hot pepper rings (from a jar)
Baked Vegetable Soup
By KeyIngredient
Preheat oven to 350°F. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even l...
- 5 tablespoons extra-virgin olive oil
- 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick
- 1 1/2 teaspoons salt, divided
- 2 medium zucchini, halved and sliced 1/2 inch thick
- 2 medium leeks, white and light green parts only, thinly sliced (see Tip)
- 4 medium stalks celery, thinly sliced
- 10 ounces cremini (baby bella) mushrooms, quartered
- 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 15-ounce can no-salt-added diced tomatoes, with their juice
- 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
- 6 cups water
- 1/2 teaspoon ground pepper
Almond o' Joys! Cookies
By KeyIngredient
1. Place all the ingredients, except the almonds, in a medium bowl and mix until fully combined
- 2 cups unsweetened finely shredded coconut
- 1/3 cup raw honey (softened if necessary)
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- pinch of sea salt
- 60 or so whole roasted, salted almonds
- topping
- 2 oz dark chocolate, chopped
- 1 oz unsweetened dark chocolate (100% cacao), chopped
- 1 tsp palm shortening or coconut oil
Chunky Egg Salad
By KeyIngredient
Directions In a small bowl, soak the onions in cold water, for 15 minutes
- 1/2 medium red onion, chopped
- 12 large eggs
- 1 stalk celery (with leaves), chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain mustard
- 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens