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Recipes
Baked Parmesan Paprika Chicken
By KeyIngredient
1. Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons milk
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter, melted
Parmesan Tartlets with Caesar Salad
By KeyIngredient
Preheat oven to 350F. Turn a 12 cup muffin pan upside down and lightly coat the bottom with cooking spray; set a s...
- Nonstick cooking spray
- 1 1/2 cups Parmesan cheese, finely grated, plus an additional 1/2 cup, shaved
- 1 head romaine lettuce, finely chopped
- 3/4 cup small croutons
- 1/2 cup Caesar salad dressing
Black Forest Ice Cream Sandwiches
By KeyIngredient
Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream b...
- Brownies
- 1 cup (250 mL) butter
- 4 oz (125 g) unsweetened chocolate, chopped
- 2 cups (500 mL) granulated sugar
- 1 1/2 tsp (7 mL) vanilla extract
- 2 eggs
- 1 1/4 cups (300 mL) all-purpose flour
- 3 tbsp (45 mL) unsweetened cocoa powder, sifted
- 1/4 tsp (1 mL) baking powder
- 1/4 tsp (1 mL) salt
- Filling
- 6 cups (1.5 L) burgundy cherry ice cream (see Tip below).
- 3 oz (90 g) bittersweet chocolate, finely chopped
- 2 tbsp (25 mL) cherry liqueur or cherry brandy
Best EVER Banana Pudding
By KeyIngredient
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Endive & Spinach Salad with Hearts of Palm
By KeyIngredient
Whisk lemon juice, oil, tarragon, salt and pepper in a large bowl
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 cups baby spinach
- 2 heads Belgian endive, cored and sliced
- 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced
- 2 hard-boiled eggs (see Tips), chopped
- 1/2 cup thinly sliced red onion
Crunchy Sweet Brussel Sprout Salad
By KeyIngredient
Shred the Brussels sprouts by removing the core and thinly slicing
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Biscuits and Gravy
By KeyIngredient
Grate your stick of frozen butter with a box grater
- Ingredients:
- BISCUITS
- 1 stick of butter, frozen
- 2 1/2 cups self-rising flour
- 1 cup cold buttermilk
- SAUSAGE GRAVY
- 8 oz. pork sausage
- 1/4 cup flour
- 2 1/3 cup whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
Sea Breeze
By KeyIngredient
Pour vodka into iced highball glass
- 1 1/2 oz vodka (plain or flavoured - cranberry)
- 4 oz grapefruit juice
- 1 1/2 oz cranberry juice
- lime wedge
Garlic Kale
By KeyIngredient
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems
- 1 bunch kale
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
Creamy PHILLY Beef Stroganoff
By KeyIngredient
Cook steak in large skillet on high heat 2 min
- 1 beef flank steak (1 lb./450 g)
- 1 Tbsp. non-hydrogenated margarine
- 1 small onion, chopped
- 1 lb. (450 g) sliced fresh mushrooms
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- 1 can (284 mL) 25%-less-sodium beef broth
- 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Cream Cheese Spread
- 1/4 cup chopped fresh parsley
- 340 g hot cooked egg noodles