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Recipes
Pepperoni Pizza Salad Recipe
By KeyIngredient
Directions In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion
- 10 plum tomatoes, chopped
- 3 medium green pepper, cut into 1-inch pieces
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/4 cup chopped onion
- 1/3 cup tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 cup salad croutons
Greek Salad
By KeyIngredient
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to...
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 clove garlic—minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper, and extra for garnish
- 3 tomatoes—cut into wedges
- 1/4 red onion—sliced into rings
- 1/2 cucumber—sliced into thick half-moons
- 1/2 RED pepper —julienned
- 4 oz (120g) feta cheese—cut into small cubes
- 16 kalamata olives
Chocolate Cherry Ice Cream
By KeyIngredient
Blend all ingredients in a high powdered blender until smooth and creamy
- 1/2 cup almond milk
- 1 tbsp. cocoa powder
- 4 dates, pitted
- 1 1/2 cups frozen dark sweet cherries
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
Souffle, Spinach
By KeyIngredient
Temple Israel Cookbook Page 133 (Mrs
- 2 boxes frozen chopped spinach, thawed and thoroughly squeezed dry in paper and/or cloth towels
- 1 to 1 1/2 loaf thin sliced Pepperidge Farms white bread with crusts removed (use heels if necessary)
- 1/4 lb melted butter
- 2 tbsp chopped onion
- 1 1/2 cups milk
- 4 – 5 oz Old English Cheese jars at room temperature
- 1 tbsp lemon juice
- 1 tsp salt
- 3 eggs
- 3 quart 7” round by 3 1/2” deep soufflé pan or casserole
Veal Scaloppini w/Mushroom Champagne Sauce
By KeyIngredient
You can make this dish even more special by using chanterelles or a mixture of different mushrooms
- 2 tbsp (25 mL) butter
- 3 tbsp (45 mL) olive oil
- 10 oz (300 g) mushrooms, cleaned and sliced
- 1 shallot, finely chopped
- 3/4 cup (175 mL) Champagne
- 1/4 cup (50 mL) whipping cream
- 4 veal scallopini, about 4 oz (125 g) each
- 3 tbsp (45 mL) flour, seasoned with salt and pepper
- 2 tbsp (25 mL) chopped parsley
Garlic and Herb Pull Apart Bread
By KeyIngredient
Preheat oven to 350 degrees F
- cooking spray
- 1/2 cup butter, melted
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons dried basil
- 7 cloves garlic, crushed and chopped
- 2 (10 ounce) cans refrigerated biscuit dough
Apricot Jam Bars
By KeyIngredient
Mix together all but the jam
- 1 box yellow cake mix
- 1 egg
- 1 stick butter softened
- Large jar of Apricot preserves.
Ginger Garlic Marinade
By KeyIngredient
The marinade offers a mild ginger flavour once cooked on your favourite fish, chicken or pork dish
- 3 tbsp (45 mL) rice vinegar
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) liquid honey
- 1 tbsp (15 mL) grated fresh ginger
- 2 cloves garlic, minced