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Recipes
French Vanilla Coffee Cake (with Creme Anglaise)
By KeyIngredient
Preheat oven to 350F. Grease and flour 8" by 4" loaf pan; set aside
- 2 Tbsp French vanilla coffee (finely ground)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 Tbsp vanilla extract
- 1 cup sour cream
Chili Rellenos Casserole
By KeyIngredient
Directions 1.Prepare rice as label directs, but do not add salt to water
- 1/2 cup(s)regular long-grain rice
- 2 can(s) (4-ounces each) whole mild green chiles, rinsed, drained, and patted dry
- 2/3 cup(s)(about half of an 11.5- to 12.5-ounce jar) bean dip
- 4 large eggs
- 2 cup(s)milk
- 1/2 teaspoon(s) salt
- 1/4 pound(s)Monterey Jack cheese, shredded (1 cup)
Peanut Butter Cups
By KeyIngredient
Preheat the oven to 350F. Toast the peanuts on a foil-lined sheet pan until they are lightly browned and fragrant, ...
- 1-1/3 cups roasted salted peanuts
- 2 tsp honey
- 1 tsp canola oil
- 2 Tbsp icing sugar
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 12 ounces dark chocolate, finely chopped
Feta-Herb Edamame Succotash
By KeyIngredient
Step 1 1. Heat a large nonstick skillet over medium-high
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cups frozen shelled edamame, thawed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup grape tomatoes, halved lengthwise
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Smoky Pulled Pork on Sourdough Toasts
By KeyIngredient
Tasty and satisfying, these hearty hors d’oeuvre bring a taste of summer barbecue to the table
- 3 tbsp (45 mL) vegetable oil
- 4 lb (2 kg) boneless, whole pork shoulder, cut into 4 equal-size pieces Salt to taste
- 4 cups (1 L) onion, coarsely chopped
- 3 tbsp (45 mL) garlic, coarsely chopped
- 21/2 cups (625 mL) your favourite smoky-flavoured barbecue sauce
- 2 tsp (10 mL) cider or white vinegar
- 1/4 tsp (1 mL) freshly ground black pepper
- 2 cups (500 mL) Red Cabbage Slaw (recipe follows)
Mini Carrot Cakes
By KeyIngredient
1. Heat oven to 375. Line a 9x13 baking pan with heavy duty foil, extending it over sides; coat with Pam
- Cream Cheese Frosting:
- 1 3/4 c. flour
- 1 3/4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 jars (4 oz each) baby food carrots
- 2/3 c. grated fresh carrots
- 3/4 c. orange juice
- 1/2 c. sugar
- 1/4 c. canola oil
- 1 large egg
- 1 tsp. vanilla
- 1 cream cheese
- 1/2 stick unsalted butter softened
- 1 tsp. vanilla
- 1 1/2 c. powdered sugar
- Orange and Green gel food color
Eli’s Mini Weenies
By KeyIngredient
In a large saucepan over medium heat, melt mustard and jelly, stirring until well blended
- 1 (10oz) jar current jelly
- 1 (10oz) jar mustard
- 1-2 pkgs Lil Smokies Weenies
Hurried Goulash with Egg Noodles and Peas
By KeyIngredient
1. Fill large stove-top pot with water
- INGREDIENTS
- 1 tsp extra virgin olive oil
- 1 1/2 lb(s) lean sirloin or flank steak
- 1/2 red onion cut into slivers
- 2 Tbsp paprika
- 1 tsp Mrs. Dash Table Blend
- 1/2 tsp fresh ground pepper
- 1/2 red pepper, sliced into strips
- 1/2 tsp yellow pepper, sliced into strips
- 1 tsp [1 to 2 tsps] prepared garlic (or 1/2 teaspoon garlic powder)
- 1 tsp extra virgin olive oil
- 2 Tbsp flour
- 1 284 mL can beef consommé
- 1 398 mL can Italian stewed tomatoes
- 1 tsp red crushed chilies (optional)
- 3/4 lb(s) broad egg noodles
- 4 cup frozen baby peas
Garlic Scampi
By KeyIngredient
Cook pasta according to package directions: drain and place on a large serving platter
- 8 ounces dried angel hair pasta, uncooked
- 1/2 cup butter or margarine
- 4 large cloves garlic, minced
- 1 pound peeled large fresh shrimp (1 1/3 pounds unpeeled)
- 1/3 cup dry white wine
- 1/4 teaspoon freshly ground pepper
- 3/4 cup gratted Paresan or Romano cheese
- 1/4 cup chopped fresh parsley
Cupcakes for a Cause: Teens Who Bake for Charity
By KeyIngredient
Makes 22 to 24 cupcakes and 3 1/2 cups of frosting Directions 1
- 1 box (18.25 ounces) white cake mix
- 1 cup milk
- 1/2 cup (1 stick) melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Frosting
- 1/2 cup (1 stick) softened unsalted butter
- 3 3/4 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon