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Recipes
Alfajores (Argentina cookie)
By KeyIngredient
Cream the soft butter together with the powdered sugar until the mixture is fluffy
- 100 grams (about 7 tablespoons) butter, soft
- 40 grams confectioners' sugar
- 75 grams cornstarch
- 75 grams all-purpose flour
- 4 tablespoons dulce de leche
Beignets
By KeyIngredient
From Anne Burrell
- 3/4 c. lukewarm water
- 1 (.25oz) packet active dry yeast
- 1/2 c. plus 1 tsp. sugar
- 4 c. flour
- Pinch of salt
- 2 egg yolks
- 1/2 c. evaporated milk
- 3 Tbsp. melted butter
- 1 tsp. vanilla
- 4-6 c. peanut or other neutrally flavored oil for frying
- Powdered sugar for dusting
White Bean Chicken Chili
By KeyIngredient
Heat EVOO in 4 quart pot over medium heat
- 3 T EVOO
- 2 cups diced yellow onion
- 3 cups boneless, skinless chicken breast cut into bite size pieces (about 4 breasts)
- 1 T finely minced fresh garlic
- 32 fl. oz organic chicken stock
- 2 15-oz cans white beans, rinsed and drained
- 1 cup frozen corn
- 2 4-oz cans diced green chili's
- 2 tsp. dried oregano leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 T lime juice
- sea salt
- black pepper
- Chopped fresh ciantro, shredded Mnterey Jack, sour cream and crushed tortilla chips (for serving)
Instant Pot Chicken Gnocchi Soup
By KeyIngredient
Turn your Instant Pot to the saute function on the middle setting
- 1 tsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 5 cups water
- 4 tsp Better Than Bouillon chicken base
- 1 1/2 pounds of boneless skinless chicken breasts or boneless skinless chicken thighs or a combination of the two
- 2 medium carrots, grated or diced
- 3 celery ribs, sliced into quarter inch pieces
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp black pepper
- 1 tsp kosher salt
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 cup half and half, warmed
- 1 lb gnocchi
- 4 kale leaves
- 1/2 cup Parmesan cheese
- 6 pieces or crispy bacon, crumbled (or 3 oz bacon bits)
Stuffed Butternut Squash
By KeyIngredient
Preheat the oven to 350˚
- 2 Butternut Squash, halved, seeded
- 3 Tbsp. Unsalted Butter, melted
- 1/2 cup Light Brown Sugar
- 1/2 cup Quaker Oatmeal, uncooked
- 1/2 cup chopped Pecans or Walnuts
- 1/4 cup Wellsley Farms Raisin Medley
- 1 tsp. Ground Cinnamon
- 1 tsp. Salt
Cerviche - Mixed Berry
By KeyIngredient
In large bowl, whisk together lime juice, mint, oil, vinegar, coriander, red pepper, sugar, and 1/4 teaspoon salt
- 5 tablespoon(s) (from 2 limes) lime juice
- 1/4 cup(s) finely chopped fresh mint leaves
- 1/4 cup(s) extra-virgin olive oil
- 1 teaspoon(s) red wine vinegar
- 1/2 teaspoon(s) ground coriander
- 1/4 teaspoon(s) crushed red pepper
- 1/8 teaspoon(s) sugar
- 1 1/4 pound(s) (16- to 20-count) cooked shelled, deveined large shrimp, coarsely chopped
- 1 avocado, chopped
- 1/2 seedless (English) cucumber, chopped
- 4 ounce(s)strawberries, hulled and chopped (about 1 cup)
- 1 container(s) (6-ounce) blueberries
- 1/4 cup(s)finely chopped red onion
- Tortilla chips, for serving
Garlic Cheesy Artichoke Dip
By KeyIngredient
Saute the garlic in butter about a minute
- 2 Tbsp. butter
- 5 cloves garlic, minced
- 2 cans artichoke hearts, cut up
- 16 oz. sour cream
- 2 cream cheese, softened
- 2 c. sharp cheddar cheese
- bread bowl, optional
Cranberry-Almond Broccoli Salad
By KeyIngredient
1. Soak red onion in cold water for 5 minutes; drain
- 1/4 cup finely chopped red onion
- 1/3 cup canola mayonnaise
- 3 tablespoons 2% reduced-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- 1/3 cup slivered almonds, toasted
- 1/3 cup reduced-sugar dried cranberries
- 4 center-cut bacon slices, cooked and crumbled
Peanut Butter cup pie
By KeyIngredient
BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup plus 1 Tbsp. creamy PLANTERS Creamy Peanut Butter, divided
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 OREO Pie Crust (6 oz.)
- 3 oz. BAKER'S Semi-Sweet Chocolate
Dutch Baby with Strawberries and Pistachios
By KeyIngredient
Step 1 Hull and quarter strawberries; place in a medium bowl
- 1 qt. fresh strawberries
- 2 teaspoons powdered sugar
- 2 teaspoons grated lemon rind, divided
- 2 tablespoons fresh lemon juice
- Cooking spray
- 1 tablespoon cornstarch
- 10 tablespoons fat-free milk
- 2.25 ounce all-purpose flour (about 1/2 cup)
- 2 large eggs
- 1 large egg white
- 2 1/2 tablespoons butter, melted and divided
- 2 tablespoons shelled unsalted pistachios, crushed