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Recipes
Beef - Sour Cream Noodle Bake
By KeyIngredient
Preheat the oven to 350 degrees F
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
xxxKorean Beef Chuck Roast
By KeyIngredient
Preheat oven to 350 degrees
- 4 pounds beef chuck, tied
- Coarse salt and freshly ground pepper
- 1/4 cup safflower oil
- 1 large onion, peeled and chopped (2 cups)
- 6 large garlic cloves, peeled
- 1/4 cup minced ginger
- 1/2 cup sake
- 1/4 cup mirin
- 2 cups low-sodium chicken broth
- 3 tablespoons gochujang (Korean pepper paste)
- 4 carrots (9 ounces), cut in 2-inch pieces, halved lengthwise if large
- 1/2 pound shiitake mushrooms, stemmed and sliced (3 cups)
Hot Peppers - Nicole P.
By KeyIngredient
Mix all ingredients above
- 8 oz. Cream cheese
- 4 oz. Gorgonzola cheese
- 16 oz. Shredded mozzarella
- 1/2 cup breadcrumbs
- 2 Tbsp. Finely chopped garlic
- 1 tbsp. Basil
- Oregano to taste
- 1/2 tube anchovy paste (optional)
Broccoli, cheddar, and brown rice cakes
By KeyIngredient
Serve with Sweet and spicy Carrots and Peas
- Carrots and Peas:
- Cooking spray
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 4 garlic cloves, chopped
- 3/4 cup unsalted vegetable stock (such as Swanson)
- 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
- 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 1 tablespoon grainy mustard
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about 3/4 cup)
- 2 large eggs, lightly beaten
- Sliced green onions (optional)
- 1 T canola oil
- 1/2 tsp light brown sugar
- 1/4 tsp ground cumin
- 1/8 tsp ground red pepper
- 1 (12oz) pkg small carrots
- 1 3/4 c snow peas
- 1/4 tsp kosher salt
Smoky Beef, Potato & Mushroom Stew
By KeyIngredient
1 In a large sauté pan, heat oil over medium high heat and brown the beef in 2 batches until browned well on all s...
- 3 tbsp (45 mL) vegetable oil
- 3 lbs (1.5 kg) stewing beef
- 1/2 cup (125 mL) all-purpose flour
- 2 1/2 cups (625 mL) stout or porter
- 3 cups (750 mL) onions, coarsely chopped
- 4 cups (1 L) mushrooms, quartered
- 3 tbsp (45 mL) garlic, finely chopped
- 2 tbsp (30 mL) fresh sage, finely chopped
- 3/4 cup (175 mL) smoky-style barbecue sauce
- 4 cups (1 L) yellow fleshed potatoes, peeled and cut into 1-inch (2.5-cm) cubes
- 2 cups (500 mL) celery, finely chopped
- Salt and freshly ground pepper to taste
- 1/2 cup (125 mL) fresh fl at leaf parsley, coarsely chopped
- 1/2 cup (125 mL) green onions, finely sliced
Creamy Bacon Corn Chowder
By KeyIngredient
Place everything except milk, cornstarch and butter in soup pot or slow cooker
- 2 large carrots, chopped
- 1 large onion, chopped
- 4 potatoes, chopped
- 2 14 - 16 oz cans of corn or on small 10-12oz bag of frozen
- 2 14 - 16 oz cans cream corn
- 4 cups water or chicken broth
- 1 lb bacon, cooked and crumbled
- 1/2 tsp thyme
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1 12oz can evaporated milk
- 2 tbsp cornstarch
- 3 tbsp butter (optional)
Italian Hamburgers
By KeyIngredient
In a small bowl, combine the first 7 ingredients
- 6 T dry breadcrumbs
- 1/3 cup finely chopped onions,
- 1/3 cup green peppers, finely chopped
- 1 small clove minced garlic3/4
- 3/4 teaspoon dried oregano
- 1/8 t salt
- 1/8 t pepper
- 1 lb ground beef
- 6 T parm cheese-divided
- 1 16oz can tomato sauce
- 3/4 t itl seasoning
- Hot cooked spaghetti
Instant Pot Mac and Cheese with Ham
By KeyIngredient
for us we would have to cut recipe in half
- 1 16-ounce 1 16-ounce 16-ounce box elbow macaroni
- 4 4 4 cups water
- 4 4 4 tablespoons butter cut into even pieces
- 1 1 1 teaspoon sea salt
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1 1 1 cup heavy cream
- 2 2 2 cups shredded cheddar cheese
- 1 1 1 cup shredded gouda cheese
- 1/2 1/2 1/2 cup shredded Parmesan cheese
- 2 2 2 cups cooked diced ham
- 1 1 1 teaspoon Dijon mustard
Chicken and Edamame Couscous Salad
By KeyIngredient
1. Bring 3/4 cup water to a boil in a saucepan; stir in couscous
- 3/4 cup water
- 2/3 cup uncooked whole-wheat couscous
- 3/4 cup frozen shelled edamame
- 3 tablespoons fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups coarsely chopped baby spinach
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/3 cup thinly sliced green onions
- 1/4 cup coarsely chopped dried cranberries
- 3 tablespoons chopped unsalted, dry-roasted peanuts
Berryliciouis Smoothie
By KeyIngredient
BLEND all ingredients except ice in blender until well blended
- 1 container (6 oz.) strawberry low-fat yogurt
- 1 stick (0.27 oz.) KOOL-AID Singles Cherry Flavor Soft Drink Mix
- 6 strawberries
- 1 cup ice cubes