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Recipes
Ratatouille Rigatoni
By KeyIngredient
1.In bowl, combine eggplant, onion, 2 T oil, ¼ tsp salt and ¼ tsp pepper until well mixed
- 1 large eggplant, trimmed and cut into 1/2 in cubes
- 1 sm. Onion, cut into 1/2 in pieces
- 3 T olive oil
- Salt and pepper
- 2 med. yellow summer squash, trimmed and cut into 1/2 in cubes
- 1 med. red pepper, cut into 1/2 in pieces
- 1 # rigatoni pasta
- 1 can (14.5 oz) crushed tomatoes
- 1 clove garlic, crushed with press
- 1/2 c fresh basil leaves, very thinly sliced
- 1/2 c parmesan cheese
Bacon Wrapped Asparagus Recipe - Paleo Cupboard
By KeyIngredient
Directions: 1. Preheat oven to 400F
- 1 lb. of asparagus, ends trimmed off
- 10 pieces of nitrate-free bacon, cut in half
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- Ground black pepper
- 1 lemon, quartered (for serving)
Beef and Pork Chopped Suey
By KeyIngredient
Mary Ann Bonus Recipe
- 1 lb pork shoulder (or other boneless pork) cubed (do not use tenderloin)
- 1 lb boneless beef short rib cubed (or round steak)
- 1 can creamed mushroom soup
- 2 beef bullion cubes
- 1 1/2 cups diced celery
- 1 diced onion
- 2 tsp soy sauce
- 2 tsp molasses
- 1/4 cup water
- 1/4 tsp sugar
- 1 can sliced water chestnuts with liquid
- 1/2 lb sliced fresh mushrooms or 1 15 oz can mushroom stems and pieces
- Salt to taste
- Pepper to taste
- Accent to taste
CHICKEN ALFREDO PASTA
By KeyIngredient
Melt the butter in a large skillet over medium heat
- 2 tablespoons salted butter
- 1 1/2 pounds boneless, skinless chicken breasts (with salt and pepper, cut into bite-size pieces)
- 2 teaspoons minced garlic
- 4 cups chicken stock
- 1 pound ziti pasta
- 1 1/2 cups heavy whipping cream (warmed)
- 8 ounces freshly shredded Parmesan cheese (about 3 1/2 cups)
- 7 ounces Alessi julienne cut sun dried tomatoes (drained)
- 1/4 cup Alessi Pine Nuts (for topping)
- 1/4 cup freshly snipped Italian parsley (for topping)
- salt and pepper to taste
Beet Chips W\Lime Salt
By KeyIngredient
Salty, sweet and tangy, these crispy beet chips make an irresistible snack, cocktail party hors- d'oeuvre or salad ...
- 4 cups (1 L) vegetable oil, for deep frying
- 8 medium beets, peeled and thinly sliced
- Lime salt to taste (recipe below)
Honey Polenta
By KeyIngredient
- 1 spring rosemary
- 1 cup milk
- 1/2 cup polenta
- 2 tbsp butter
- 1 tbsp honey
- salt
- pepper
Honey-Roasted Chunky Peanut Butter Cookies
By KeyIngredient
Classically, you use a fork to make the cross pattern on a peanut butter cookie, but don't overlook other kitchen u...
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) peanut butter, preferably smooth
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 1/2 cup (125 mL) brown sugar
- 1/3 cup (75 mL) liquid honey
- 1 egg
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) coarsely chopped honey-roasted peanuts
Classic Green Bean Casserole
By KeyIngredient
Combine soup, milk and pepper in a 1-1/2 quart casserole dish, mix well
- 1 can (10-3/4 oz) condensed cream of mushroom soup
- 3/4 cup milk
- 1/8 tsp pepper
- 1 can (28 oz) Del Monte cut green beans, drained
- 1-1/3 cup (2.8 oz can) french fried onions
Pulled Pork (Crockpot)
By KeyIngredient
Slice onion, put roast in crock pot with onion on top and bottom
- 4 lb pork roast
- 2 large onions
- 1 cup ginger ale
- 8 oz sweet baby rays bbq sauce
Stuffed Eggplant
By KeyIngredient
Preheat oven to 350 degrees F (175 degrees C)
- 1 eggplant, halved lengthwise
- salt and pepper to taste
- 1 /2 cup olive oil, divided
- 1 pound sweet Italian sausage, casings removed
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
- 1 /2 cup white wine
- 2 cups Italian seasoned bread crumbs
- 1 /2 cup grated Parmesan cheese, divided