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Recipes
Olive Garden Chicken Scampi
By KeyIngredient
MAKES ENOUGH FOR 2 PEOPLE
- WHITE SAUCE***
- 1 tablespoon butter
- 2 tablespoons flour
- 3/4 cup milk, hot
- SCAMPI SAUCE***
- 3 tablespoons butter
- 2 tablespoons garlic, crushed
- 1/2 teaspoon crushed red pepper
- 1 tablespoon dried cilantro, optional
- 2 teaspoons Italian seasoning
- black pepper to taste
- 3/4 cup white wine
- 1 cup chicken broth
- 1/4 cup white sauce (ONLY 1/4 CUP)
- REMAINING INGREDIENTS***
- 1/2 package angel hair pasta, cooked and drained
- bell peppers, thinly sliced
- red onions, thinly sliced
- 2 chicken breasts, sliced
- olive oil
Chocolate Coconut Bars
By KeyIngredient
Heat oven to 350. Line a 9x13 pan with foil
- Bars:
- 2 sticks butter
- 4 squares unsweetened chocolate, broken up
- 1 1/2 c. sugar
- 1 1/2 c. flour
- 4 eggs
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. coconut extract
- Topping:
- 1 c. sweetened flake coconut
- 1 stick unsalted butter, softened
- 2 c. powdered sugar
- 1/4 tsp. coconut extract
Butterfinger Cheesecake Bites
By KeyIngredient
Spray pans. Preheat oven to 350 degrees
- 1 c. ground Vanilla Wafers
- 2 Tbsp. granulated sugar
- 2 Tbsp. butter melted
- 1/8 tsp salt
- 8 oz softened cream cheese
- 1/4 c. creamy peanut butter
- 1/2 c. sugar
- 1 egg
- 3 Tbsp. heavy cream
- 1/8 tsp salt
- 6 Fun Size Butterfinger Candy Bars, crushed
- 1 c. milk chocolate chips
Raspberry Cheesecake Cupcakes
By KeyIngredient
Makes about 22 cupcakes. Start by making the raspberry jelly
- Cheesecake
- (3) 8 Ounce Packages Cream Cheese
- 4 Eggs
- 1 Cup Sugar
- 1/3 Cup Heavy Whipping Cream
- 1 Tablespoon and 1 Teaspoon Flour
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Vanilla Extract
- Fresh Raspberries for Garnish
- Cheese Whipped Cream
- 2 and 2/3 Cups Heavy Whipping Cream, liquid not already whipped
- 3 Tablespoons Cream Cheese, softened
- Raspberry Jelly
- 1 and 1/3 Cups Raspberries, fresh or frozen
- 3/4 Cup Sugar
- 1/4 Cup Water
- Graham Cracker Crust
- 1 Cup Graham Cracker Crumbs
- 1/3 Cup Butter, melted
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Brown Sugar
- 1/2 Teaspoon Cinnamon
Fall Quinoa Salad
By KeyIngredient
Measure the quinoa in a large measuring cup and pour cool tap water covering the measured amount
- For the quinoa:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon kosher salt
- Splash olive oil
- For the salad:
- 1 cup unsalted almonds
- 1 cup pomegranate seeds, about one large pomegranate or two medium sized (here’s how to easily get the seeds out)
- 4 cups wild organic arugula (about one box)
- Juice of 2 meyer lemons
- 1/2 cup olive oil
- Salt, to taste
Rich & Creamy Potato Bake
By KeyIngredient
In large saucepan combine the cream, butter and salt
- 3 c. half-and-half
- 1/2 c. butter
- 1 1/2 tsp. salt
- 1 pkg. (32 oz) frozen southern style hash browns, thawed
- 1/2 c. parmesan
- Minced fresh parsley, optional
Coconut Cake
By KeyIngredient
1. Heat oven to 375. Grease and flour 2 9" round cake pans
- Frosting:
- 3 c. flour
- 1 Tbsp. baking powder
- 1/3 tsp. salt
- 4 egg whites
- 1 c. solid vegetable shortening
- 2 c. sugar
- 1 c. milk
- 1 tsp. vanilla
- 1 c. milk
- 1/4 c. flour
- 1/4 tsp. salt
- 1 c. solid vegetable shortening
- 1 c. sugar
- 1 tsp. vanilla
- 4 Tbsp. canned cream of coconut, warmed slightly
- 1 bag (14 oz) flaked sweet coconut
Saffron Buns
By KeyIngredient
Serve with plenty of soft unsalted butter
- 1 cup (250 mL) milk
- 1 tbsp (15 mL) dry active yeast
- 1/2 cup (125 mL) sugar
- 1/2 cup (125 mL) unsalted butter
- 1 tsp (5 mL) saffron threads
- 1/2 cup (125 mL) raisins, optional
- 1 1/2 tsp (7 mL) kosher salt
- 2 large eggs, beaten
- 4 1/4 cups (1 L + 50 mL) flour
- Glaze
- 1 egg white, beaten
Italian Stuffed Jalapenos
By KeyIngredient
Heat oven to 350 and set rack in the middle of oven
- 15 Jalapenos, cut in half, seeded and deveined
- 1 Tbsp. canola oil
- 2 pounds mild italian sausage, casings removed
- 1/4 c. minced red onion
- 1/4 c. minced red bell pepper
- 3 Tbsp. minced garlic
- 2 c. mascarpone or cream cheese
- 1/4 c. grated parmesan, plus more for garnish
- salt and pepper
- 1/2 c. shredded mozzarella
Gingerbread Fudge
By KeyIngredient
Place white chocolate chips, brown sugar, molasses, evaporated milk, and all spices in a medium saucepan
- 3 1/4 cups white chocolate chips
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1/3 cup evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Sprinkles, if desired