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Recipes
Jill's Christmas Icing
By KeyIngredient
In a bowl beat sugar with milk until smooth
- Cookie Icing Recipe
- 4 cups sifted powdered sugar (sift after measuring)
- 1 T meringue for every 1 cup of powdered sugar
- 1/3 cup + 2 T Tbsp low fat milk (
- 2 Tbsp corn syrup (add more for desired consistency)
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- food coloring (color of choice)
- Important that powdered sugar is sifted before using in recipe.
Grilled Portobella with Mozzarella Salad
By KeyIngredient
Servings Per Recipe: 4 Calories: 133 Fat: 8 g (3g Sat) Cholesterol: 17 mg Carbohydrates: 9 mg Sodium: 190 mg Fiber:
- 2 cups grape tomatoes, halved
- 3 ounces fresh mozzarella cheese, cubes
- 3 fresh basil leaves, thinly sliced
- 2 teaspoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large portobella mushrooms (4 to 4-1/2 in.) stems removed
- Cooking spray
Baked Buttered Spaghetti
By KeyIngredient
Heat oven to 350. Spray 9x13 dish with Pam
- 1/2 box spaghetti
- 1 c. parmesan
- 2 Tbsp. Country Crock
- 2 Tbsp. chopped fresh flat leaf parsley
Brownie Cookie Pie
By KeyIngredient
1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray
- box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
- Vegetable oil, water and eggs called for on brownie mix box
- pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
- Butter and egg called for on cookie mix pouch
LAMB & EGGPLANT CHARRED w/DATE-YOGURT
By KeyIngredient
In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic
- Serves: 4 Time: 1 hour + 3 hours marinating
- 3/4 cup plain yogurt
- 1 teaspoon grated lemon zest
- 2 1/2 teaspoons lemon juice
- 2 fat garlic cloves, finely chopped
- 8 tablespoons olive oil, more for drizzling
- 1 pound boneless leg of lamb, cut into1-inch chunks
- 1 3/4 teaspoons kosher salt
- 1 1/4 teaspoons black pepper
- 1 pound eggplant, cut into 3/4-inch cubes
- 4 dates, pitted and finely chopped
- 1/4 cup chopped cilantro
- 3 tablespoons sliced almonds
- Chopped fresh mint for garnish
Greek Salad with Edamame
By KeyIngredient
Whisk vinegar, oil, salt and pepper in a large bowl
- 1/4 cup red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 cups chopped romaine (about 2 romaine hearts)
- 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
- 1 cup halved cherry or grape tomatoes
- 1/2 European cucumber, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup slivered fresh basil
- 1/4 cup sliced Kalamata olives
- 1/4 cup slivered red onion
Texas guacamole
By KeyIngredient
Peel avocados and remove seeds
- 3 ripe avocados
- 1 T grated white onion
- 1 1/2 T picante sauce
- Squeeze of fresh lemon
- Pinch of garlic salt
Lemon Meringue Pie
By KeyIngredient
In large saucepan combine sugar, cornstarch and salt
- Meringue:
- 2 c. sugar
- 1/2 c. cornstarch
- 1/2 tsp. salt
- 2 c. cold water
- 8 egg yolks (save 6 of the whites)
- 1 Tbsp. lemon zest
- 2/3 c. lemon juice
- 6 Tbsp. butter
- 2 tsp. vanilla
- 1 prebaked 9" pie crust
- 1 1/2 c. sugar
- 6 egg whites
Classic Creme Brulee
By KeyIngredient
Preheat the oven to 325F. Whisk together the egg yolks and sugar in a bowl
- 5 large egg yolks
- 1/3 cup sugar
- 2 cups whipping cream
- 1/2 tsp vanilla
- sugar (for sprinkling on top)
Crazy Beans
By KeyIngredient
Brown ground beef, bacon and onion together until burger is cooked and bacon is crispy
- 1 lb ground beef
- 1 lb bacon (cut in bite-sized pieces)
- Chopped, raw onion (or minced, dried) as desired
- 2 cans kidney or red beans
- 2 cans butter beans
- 2 cans pork and beans
- 1 can green beans
- 1 can Great Northern beans
- 2 tsp mustard
- 2/3 cup brown sugar
- 4 tsp vinegar
- 1 cup ketchup