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Recipes
Chicken Breasts with Balsamic Vinegar and Garlic
By KeyIngredient
Season the chicken with salt and pepper
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
Instant Pot Sriracha Deviled Eggs
By KeyIngredient
1. Pour 1 cup (8 fl. oz./250 ml) water into an Instant Pot and place the steam rack on the pot bottom
- For the bread crumbs:
- 12 12 12 eggs
- 1/2 1/2 1/2 cup (4 oz./125 g) mayonnaise
- 5 5 5 tsp. sriracha sauce
- 2 2 2 tsp. Dijon mustard
- 1 1 1 tsp. white wine vinegar
- Kosher salt and freshly ground pepper
- Finely chopped fresh flat-leaf parsley for garnish
- 2 2 2 Tbs. olive oil
- 1 1/2 1 1/2 1/2 cups (6 oz./185 g) fresh bread crumbs
- 1/2 1/2 1/2 tsp. granulated garlic
- 1/2 1/2 1/2 tsp. sweet paprika
- Pinch Pinch of cayenne pepper
- 2 2 2 tsp. chopped fresh flat-leaf parsley
"Snicker" Bars
By KeyIngredient
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray
- Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Filling
- 1/3 cup light corn syrup
- 3 tablespoons butter or margarine, softened
- 3 tablespoons peanut butter
- 1 tablespoon plus 1 1/2 teaspoons water
- 1 1/4 teaspoons vanilla
- Dash salt
- 3 1/2 cups powdered sugar
- Caramel Layer
- 1 bag (14 oz) caramels, unwrapped
- 2 tablespoons water
- 1 1/2 cups unsalted dry-roasted peanuts
- Topping
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
Shrimp Scampi w/roasted peppers and spinach
By KeyIngredient
1. Cook and drain pasta 2
- 3 cloves garlic, thinly sliced
- 1 oz. Parmesan cheese, finely grated
- 8 oz linguine
- 2 T olive oil
- 1 cup roasted red peppers, finely chopped
- 12 oz peeled/deveined shrimp, thawed
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt, divided
- 1/2 tsp. pepper
- 1/2 cup reduced sodium chicken broth (or stock)
- 3 T unsalted butter
- 5 oz. baby spinach leaves (about 4 cups)
Marsha's Sausage Roll's
By KeyIngredient
Roll out bread dough, big enough for 2 loaves
- 1 lb sausage
- 2 loves frozen bread
- 2 eggs
- 1 t garlic powder
- 1 t onion powder
- 3 t parsley flakes
- 1/2 t oregano
- 1 lb Swiss cheese
Parmesan breadstick Candy Canes
By KeyIngredient
Preheat oven to 350 1. Separate dough; cut each piece in half to make 16 breadsticks
- 1 can (11 oz) refrigerated soft breadsticks
- 3 T butter or margarine, melted
- 3/4 cup grated parmesan cheese
LAYERED WALNUT PUMPKIN PIE
By KeyIngredient
From Linda Baumann
- 3/4 cup Walnuts
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 can (1 lb.) pumpkin
- 3/4 cup granulated sugar, divided
- 1/2 cup milk
- 3 large eggs, separated
- 1/2 t. cinnamon
- 1/4 t. ground cloves
- 1/4 t. ground ginger)
- 1/2 t. salt
- 1/4 t. vanilla
- 1 cup heavy cream
- 1 9” baked, cooled pie shell
- Walnut halves for decoration (optional)
Mrs. Culver’s Ginger Snaps
By KeyIngredient
Cream shortening, sugar, eggs and molasses
- 3/4 cup marjarine
- 3/4 cup Crisco
- 2 1/4 cup sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups flour, sifted
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
Brandied Apricot Pandowdy with Chocolate Sauce
By KeyIngredient
Probably the most oddly-named dessert, pandowdy most likely earns its title from its rather rough, "dowdy," appeara...
- Pastry
- 3 cups (750 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground nutmeg
- 3/4 cup (175 mL) unsalted butter, cut into pieces and chilled
- 1/2 cup (125 mL) pure maple syrup
- 1/2 cup (125 mL) whipping cream
- 1 1/2 tsp (7 mL) pure vanilla extract
- Pinwheel Filling
- 1/4 cup (50 mL) unsalted butter, room temperature
- 1/2 cup (125 mL) brown sugar
- 2 tsp (10 mL) cinnamon
- 1 tbsp (15 mL) brandy
- Fruit Filling
- 6 cups (1.5 L) apricots, pitted and quartered
- 1/2 cup (125 mL) brown sugar
- 1/4 cup (50 mL) brandy
- 3 tbsp (45 mL) all-purpose flour
- 1 tsp (5 mL) pure vanilla extract
- 1 egg mixed with 2 tbsp (25 mL) water for brushing
- Chocolate Sauce
- 3/4 cup (175 mL) whipping cream
- 6 oz (175 g) semi-sweet chocolate, chopped
- 1/4 tsp (1 mL) cinnamon