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Recipes
Apple-Brandy Hot Toddies
By KeyIngredient
In small saucepan, bring the water to a boil
- 1 1/2 cups water
- 2 tablespoons plus 2 teaspoons honey
- 1/2 cup fresh lemon juice
- 2 cups apple brandy, preferably Calvados
- Eight 3-inch cinnamon sticks
Turkey Mushroom Risotto
By KeyIngredient
1. In two quart saucepan heat broth on low
- 6 cup lower sodium chicken or turkey broth
- 4 T olive oil
- 12 oz. mixed mushrooms, creaming, button, oyster and shiitake, thinly sliced
- 2 cups shredded leftover turkey meat
- 1 med. shallot, thinly sliced
- 3 cloves garlic, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 T butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup packed fresh flat leafed parsley finely chopped
Sweet Onion Sausage Pie
By KeyIngredient
Put onions in thr bottom of a glass baking dish
- 5 onions, sliced
- 12 ritz crackers, crushed
- 1 lb sausage
- 1/2 t salt
- 1/4 t season salt
- 1 can mushroom soup
Overnight Egg-Sausage Bake
By KeyIngredient
1. Mix all ingredients in large bowl
- 1 cup Original Bisquick™ mix
- 1 cup shredded Cheddar cheese (4 ounces)
- 2 cups milk
- 1 teaspoon ground mustard
- 1/2 teaspoon dried oregano leaves
- 6 eggs, slightly beaten
- 1 pound bulk pork sausage, cooked and drained
Fried Rice
By KeyIngredient
Heat oil in a large skillet over medium heat
- 1 T vegetable oil
- 2 cups minute rice, uncooked
- 2 eggs, slightly beaten
- 1 cup chicken broth
- 1 cup frozen stir fry vegetables, thawed
- 3 T soy sauce
Nutty Irishman
By KeyIngredient
Mix together and enjoy
- 2 shots Bailey's
- 1 shot Frangelico
- Coffee (or you can use milk)
- Whip cream
Beet and Goat Cheese Terrine with Roasted Walnut Vinaigrette
By KeyIngredient
This light, fresh terrine is a snap to prepare
- 3 large beets (about 1 1/2 lbs (750 g)
- 2 tbsp (25 mL) olive oil
- Salt and freshly cracked black pepper to taste
- 1/2 cup (125 mL) packed basil leaves
- 1/4 cup (50 mL) watercress
- 2 tbsp (25 mL) walnut pieces
- 3 cloves garlic, smashed
- 2 tbsp (25 mL) grated Parmesan
- Freshly ground black pepper
- 1/4 cup (50 mL) olive oil
- 1/4 lb (125 g) soft goat cheese (at room temperature)
- Vinaigrette
- 1 clove garlic, minced
- 1/2 tsp (2 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- Salt and freshly cracked black pepper to taste
- 3 tbsp (45 mL) roasted walnut oil
- 1 bunch watercress, washed, dried and torn into pieces
Citrus Salad with Bacon & Red Onion
By KeyIngredient
COMBINE all ingredients except dressing
- 4 cups packed mixed salad greens
- 4 cups packed baby spinach leaves
- 1 large navel orange, thinly sliced, halved - substitute 1 drained can (11 oz) mandarin oranges
- 1/3 cup dried cranberries
- 1/3 cup thin red onion rings
- 3 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/3 cup KRAFT Light Balsamic Vinaigrette Dressing
German Cabbage Casserole
By KeyIngredient
Preheat oven to 375 degrees
- 1 lb lean ground turkey or ground beef
- 1 medium onion
- 1 garlic clove, minced, more if desired
- 2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1 medium cabbage, chopped
- 1/2 cup unseasoned breadcrumbs
- salt and pepper to taste
- 1 teaspoon caraway seeds
Mushroom Swiss Burgers
By KeyIngredient
1. Place in bag: soy sauce, oil, salt
- 2 T reduced sodium soy sauce
- 1 T olive oil
- 1/4 tsp kosher salt
- 6 oz whhole portabella mushrooms
- 3 T onion soup mix, divided
- 1/4 Hellmans mayo with olive oil
- 1 1/2 lb. lean ground beef
- 8 slices swiss cheese
- 4 hamburger buns