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Recipes
Poached Pears in Rosemary Lemon Syrup
By KeyIngredient
1. Fill a medium saucepan with 1½ cups (375 mL) water
- 1/2 cup (125 mL) granulated sugar
- 3 sprigs rosemary, about 3-inches (8-cm) each
- 3 wide strips lemon peel
- 1 tbsp (15 mL) lemon juice
- 1/2 vanilla bean
- 2 whole ripe but firm pears
- Crème Fraîche or whipped cream (optional) (recipe follows)
Chewy Granola Bars
By KeyIngredient
These thick granola bars can be customized with any kind of nuts, seeds and dried fruit your kids like, in any prop...
- 1 3/4 cups quick rolled oats, barley flakes, or a combination
- 1/2 cup packed brown sugar
- 1/3 cup oat flour
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 2-3 cups chopped dried fruit, nuts and seeds
- 1/3 cup canola oil
- 1/3 cup golden pea butter, peanut butter or another nut butter
- 1/3 cup liquid honey, maple syrup or corn syrup
- 2 tsp. vanilla
Food Network Roast Beef Hash
By KeyIngredient
Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well
- 2 1/2 cups leftover roasted potatoes, thawed
- 6 ounces diced cooked roast beef (about 1 1/2 cups)
- 1/2 medium onion, chopped
- 1/2 medium green bell pepper, chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon ground pepper
- 1 1/2 tablespoons olive oil
- Read more at: http://www.foodnetwork.com/recipes/roast-beef-hash.html?oc=linkback
Easter Egg in the Hole
By KeyIngredient
PREHEAT oven to 400°F (200°C)
- 1 Package Tenderflake® Patty Shells
- 3 tbsp (45 mL) Grated Swiss cheese
- 6 Small eggs
- 6 Slices bacon, cooked and crumbled
- 1 tbsp (15 mL) Chopped fresh chives
Turkey and Cranberry Strata
By KeyIngredient
Strata is a dish that usually layers bread with an egg custard
- 6 croissants
- 2 tbsp (25 mL) Dijon mustard
- 1/2 tsp (2 mL) pepper
- 1 cup (250 mL) cranberry sauce
- 3 cups (750 mL) chopped cooked turkey
- 2 1/2 cups (625 mL) milk
- 5 eggs
- 2 cloves garlic, minced
- 2 tbsp (25 mL) chopped fresh sage or 1 tbsp (15 mL) crumbled dried sage
- 1/4 tsp (1 mL) salt
Fresh Green Bean Salad
By KeyIngredient
Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, ...
- Salad:
- 2 pounds fresh green beans, trimmed
- 1 bunch radishes, chopped
- 3 cucumbers, chopped
- Dressing:
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- Stevia to taste
- salt and ground black pepper to taste
Chicken and Bacon Pot Pie
By KeyIngredient
Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed
- Foolproof PHILLY Pie Crust Recipe:
- 1 cup flour
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened
- 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
- 1/2 lb. sliced fresh mushrooms
- 1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 2 Tbsp. flour
- 2-1/4 cups fat-free reduced-sodium chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3 cups shredded cooked chicken
Cajun red beans and brown rice with andouille
By KeyIngredient
Step 1 Rinse beans, and place in a bowl with water to cover by 2 inches
- 1 lb. pound dried red kidney beans
- 1 tablespoon olive oil
- 6 ounces andouille sausage, sliced
- 1 cup chopped green bell pepper
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon ground red pepper
- 6 cups water
- 4 cups unsalted chicken stock
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 cup uncooked long-grain brown rice
- 1/4 cup chopped fresh flat-leaf parsley Parsley leaves (optional)
- Hot sauce (optional)
Baked Rosti Potatoes
By KeyIngredient
Heat oven to 400. Brush oil onto bottom and up sides of a 9x13 pan
- 2 Tbsp. oil
- 2 pkgs. (20 oz. each) refrigerated shredded hash browns
- 1 1/2 c. shredded cheddar
- 1/2 c. flour
- 1 small onion grated
- 1/2 tsp. pepper
- 1 egg beaten
