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Recipes
butternut squash lasagna
By KeyIngredient
> Preheat the oven to 425°F
- 2 medium-size butternut squash, peeled, seeded, and sliced into 1/2-inch slabs
- olive oil
- salt and pepper to taste
- 4 medium onions, halved and thinly sliced
- 6 cloves garlic, crushed
- 3 sprigs fresh thyme
- 1/2 cup butter, divided
- 1/4 cup flour
- 1/8 teaspoon nutmeg
- 3 cups milk
- 2 cups vegetable broth, divided
- 1 –2 boxes dry lasagna noodles (the kind that should not be cooked in advance)
- fresh sage, chopped
- fresh basil, chopped
- 3 cups grated Parmesan or Pecorino Romano
Stuffed Baked Peaches
By KeyIngredient
Leave the skin on the peaches, it holds the fruit together and gives a great colour
- 1/4 cup (50 mL) toasted unblanched almonds
- 1/4 cup (50 mL) brown sugar
- 1/4 cup (50 mL) unsalted butter, cubed
- 4 peaches
- 1/4 cup (50 mL) Grand Marnier
Lemon Pistachio Angel Cake
By KeyIngredient
If you love lemon curd, you’ll find this one good and tangy
- 4 to 5 lemons
- 1 1/3 cups (325 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- 3 eggs
- 2 egg yolks
- 1/2 cup (125 mL) unsalted butter, cut into cubes
- One 450 g pkg angel food cake mix
- 1/3 cup (75 mL) shelled natural-coloured pistachios (not red), coarsely chopped, but leaving some whole
- Grated white chocolate or curls
Spicy Shrimp Sliders
By KeyIngredient
1.Grate peel from 1 lemon into large bowl
- 1 lemon, zested
- 2 tablespoon(s) juice
- 2 medium carrots, shredded
- 1/4 cup(s) basil
- 1/4 cup(s) mayo
- 1 tablespoon(s) Dijon mustard
- 3 clove(s) garlic, crushed
- 1 teaspoon(s) smoked paprika
- 3/4 cup(s) Italian bread crumbs
- Salt
- Pepper
- Slider buns, for serving
Strawberry Rhubarb Crunch
By KeyIngredient
Preheat the oven to 350°F In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon
- 1 cup all-purpose flour
- 1 cup brown sugar, firmly packed
- 3/4 cup oatmeal, uncooked
- 1/2 cup butter, melted
- 2/3 cup sugar
- 1 -2 teaspoon cinnamon ( China best)
- 2 cups diced rhubarb
- 2 cups diced sliced strawberries
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Chicken Liver, Chopped (Jewish Style)
By KeyIngredient
The Art of Jewish Cooking Page 4 (Combination of both Recipes)
- 1 1/2 pounds chicken livers
- 4 tablespoons schmaltz (rendered chicken fat) (if not available use vegetable oil with a high smoke point, not olive oil)
- 2 onions diced
- 3 hardboiled eggs
- Celery stalks (as needed, see below)
- 1 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
Blueberry and Ginger Glazed Pork Ribs
By KeyIngredient
Preheat oven to 375 degrees F
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 1/2 cup ketchup
- 2 cups fresh blueberries
- 1/4 cup molasses
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, minced
- 4 pounds baby back pork ribs
Creamy BanannaVanilla W
By KeyIngredient
In a large bowl combine milk and water
- 1 12oz can eagle brand condensed milk
- 1/2 cold water
- 1 pkg vanilla pudding (4oz)
- 2 cups whipping cream
- 36 vanilla wafers
- 3 med bananas, sliced and dipped in lemon juice
New Potatoes in Dill Cream Sauce
By KeyIngredient
Cook potatoes until tender Mix cream cheese, milk and green pepper in large microwavable bowl
- 2.5 lbs new red potatoes
- 1 tub (8 oz)spreadable Philadelphia Chive & Onion Cream Cheese
- 1/4 c milk
- 1 green pepper - chopped
Bananas Foster
By KeyIngredient
Melt the butter in a heavy skillet over a medium-high heat
- 1 stick salted butter
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2 bananas
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dark rum
- Dash cinnamon
- Vanilla Ice Cream, for serving