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Recipes
Creole Fried Rice
By KeyIngredient
1. In large skillet, heat canola oil on medium
- 2 tbsp. canola oil
- 8 oz. andouille sausage, thinly sliced
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 cloves garlic, chopped
- 1 tbsp. Creole seasoning
- 4 c. Cooked white rice
- 1 15 oz. can kidney beans, rinsed and drained
- 2 tbsp. tomato paste
- Sliced green onions, for serving
- Hot sauce, for serving
Dulce de Leche Mousse
By KeyIngredient
Directions Heat oven to 350° F
- 1/4 cup sweetened shredded coconut
- 1 cup heavy cream
- pinch kosher salt
- 1/4 cup dulce de leche
Homemade Swiss Cheese
By KeyIngredient
Equipment: Large pot Thermometer Long knife (curd knife; does not need to be sharp) Cheesecloth (2 pieces) Cheese p...
- Starter Culture (choose one):
- 2 gallons fresh milk from cows, goats, or both
- 1 teaspoon propionibacteria, dissolved in 1/2 cup milk
- 1 packet direct-set thermophilic culture
- 1/8 teaspoon bulk thermophilic culture
- Thermo B Culture
- Rennet (choose one):
- 1/2 teaspoon liquid animal rennet, dissolved in 1/2 cup cool water
- 1/4 teaspoon double-strength liquid vegetable rennet, dissolved in 1/2 cup cool water
- 1/4 vegetable rennet tablet, dissolved in 1/2 cup cool water
- 2 pounds sea salt (non-iodized) or cheese salt
- 1 gallon water
- Olive oil
Instant Pot Taco Casserole
By KeyIngredient
Put your Instant Pot on saute and add your olive oil, ground beef, spices (or taco seasoning packet) and di...
- 1 lb ground beef
- 2 tbsp olive oil
- 1/2 onion diced
- 1.5 1 seasoned salt I use Lawry's (if using 1 taco seasoning packet then skip these seasonings and just add that)
- 1.5 garlic salt
- 1-2 tsp chili powder depending on spice level
- 14.5 diced tomatoes petite diced is best
- 8 oz tomato sauce
- 1 3/4 c beef broth
- 2 c noodles small, we used rotini
- 1.5-2 c cheese Mexican blend shredded is best
- 1/2 c sour cream optional
Strawberry Kiwifruit Smoothie
By KeyIngredient
Combine everything in a blender and process until smooth
- 1 kiwifruit, peeled
- 1 cup strawberries
- 1 banana
- 1 container (6oz) vanilla yogurt
- 1/2 c orange juice
- 1/8 c honey
- 1/8 tsp cinnamon
Beef Tenderloin - w/Shallots and Figs
By KeyIngredient
The beef tenderloin is slow-roasted to ensure tenderness
- 1/8 cup (25 mL) olive oil
- 1/2 tbsp red peppercorns, coarsely cracked
- 1/2 tbsp green peppercorns, coarsely cracked
- 1/2 tsp sea salt
- 1 lb premium beef tenderloin roast; tied, centre cut
- 3 whole ripe fresh figs, cut in half (or 3 TBSP of fig jam)
- 9 small whole shallots, peeled
- 1/2 cup ruby port
- 1/8 cup balsamic vinegar
- 1/2 tbsp fresh thyme, minced, about 4 sprigs
- 1/8 cup unsalted butter, cold
- Salt and freshly ground black pepper, to taste
Best Egg Rolls - Pork
By KeyIngredient
Season pork with ginger and garlic powder and mix thoroughly
- 1 pound ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 quart peanut oil for frying
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 8 (7 inch square) egg roll wrappers
- 2 tablespoons sesame seeds (optional)
Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole
By KeyIngredient
Southern Living NOVEMBER 2010
- 2 1/2 pounds sweet potatoes (about 5 medium)
- 2 tablespoons butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup 2% reduced-fat milk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Vegetable cooking spray
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- 1 1/4 cups miniature marshmallows
Marinara Dipping Sauce
By KeyIngredient
In saucepan, cook oil, onion and garlic over medium heat until softened, about 5 minutes
- 1 tbsp olive oil
- Half small onion, minced
- 1 clove garlic, minced
- 1/4 tsp dried Italian herb seasoning
- 1/2 cup bottled strained tomatoes (passata)
- 1/2 tsp liquid honey
Pineapple Carrot Ginger Bran Muffins
By KeyIngredient
1. Reserve ¼ cup (50 mL) pineapple without juice
- 1 can (14 fl oz/398 ml) canned crushed pineapple, undrained
- 1 1/4 cups or 300 ml All-Bran Original* cereal
- 1 1/4 cups or 300 ml all-purpose flour
- 1/3 cup or 75 ml lightly packed brown sugar
- 4 tsp or 20 ml baking powder
- 3/4 tsp or 4 ml ground ginger
- 1/2 tsp or 3 ml baking soda
- 1/4 tsp or 1 ml ground allspice
- 2 eggs
- 1/4 cup or 50 ml canola oil
- 3/4 cup or 175 ml shredded carrot (about 1 large carrot)