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Recipes
Pressure Cooker Beef Stroganoff
By KeyIngredient
This pretty easy and straight forward
- 2 pounds. stew beef, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 Tablespoon vegetable oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves of garlic, minced
- 1 cup white wine (I use chardonnay)
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon flour
- 1 cup beef broth or stock
- 16 ounces baby portabella mushrooms, sliced
- 1 pound carrots, cut into 1/2 inch chunks (about 3 cups)
- 1/8 teaspoon allspice
- 4 ounces neufchatel cheese
- salt and pepper to taste
Chicken Marsala
By KeyIngredient
If you’re selecting a dish to serve to company, you can’t miss with this classic Italian chicken dish
- 3 tablespoons butter, divided
- 1 cup pecan pieces, divided
- 1/3 cup all-purpose flour
- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 8 ounces assorted mushrooms, trimmed and sliced
- 2 shallots, sliced
- 3/4 cup chicken broth
- 1/2 cup Marsala
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Amazingly Easy Lemon Cream Puffs
By KeyIngredient
Preheat the oven to 400 degrees F
- 1 egg
- 1 tablespoon water
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tablespoons sanding sugar
- 1 cup heavy cream
- 3 large sprigs fresh thyme leaves
- 1/2 cup prepared lemon curd
- 4 squares (1 ounce each) white chocolate, coarsely chopped
Tuna Pasta
By KeyIngredient
Mediterranean Tuna Pasta
- 2 5-ounce cans of albacore tuna (preferably packed in olive oil), drained*
- 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup)
- 1/4 cup pitted, kalamata olives, coarsely chopped
- 1/4 cup chopped red onion
- 2 Tbsp chopped parsley
- 1 Tbsp capers, coarsely chopped
- 2 teaspoons lemon juice
- 2 Tbsp extra virgin olive oil (more if you are using tuna packed in water)
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 3/4 pound fusilli pasta, dry
- 1 cup grated Mozzarella cheese
Apple Pie Egg Roll
By KeyIngredient
For the filling: Melt the butter in a large skillet over medium-high heat
- 8 tablespoons (1 stick) unsalted butter
- 3 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces
- 1/2 vanilla bean, split and scraped for seeds
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice (about half a lemon)
- Eight 6-inch square egg roll wrappers
- 2 eggs, beaten
- Peanut oil, for frying
- Powdered sugar, for dusting
Easy Apple Cake
By KeyIngredient
Preheat oven to directions on the box, mix cake mix according to box, put in greased 9x9 in square cake pan coated ...
- 1 yellow cake mix, prepare according to package directions
- 2 T softened butter
- 1 McIntosh apple diced
- 1 t ground cinnamon
- 1/4 cup sugar
- Ice cream for topping
Beef Tenderloin - w/Spiced Guinness Reduction
By KeyIngredient
- 8 oz (250 g) pearl onions
- 1 tbsp (15 mL) finely chopped thyme leaves
- 1 tsp (5 mL) olive oil
- 1/2 tsp (2 mL) minced garlic
- 4 pieces beef tenderloin (4 to 6 oz/125 to 175 g each)
- Salt and freshly ground pepper
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) packed brown sugar
- 1/2 cup (125 mL) Guinness
- 2 whole star anise
- 4-inch (10-cm) strip orange rind
- 1 cup (250 mL) beef stock
- 1 1/2 cups (375 mL) baby carrots (about 6 oz/175 g)
- 1/4 cup (50 mL) whipping cream (I use table cream)
- 2 tbsp (25 mL) red currant jelly
Broccoli Casserole
By KeyIngredient
Layer in a 9x13 pyrex: Broccoli, cheese, soup and mayo
- 3 12oz. bags froz. cut broccoli (cooked & drained)
- (Julie uses Birds Eye Steamfresh Broccoli Cuts)
- 7-8 slices american cheese
- 2 cans cream of mushroom soup
- 1/2 c. mayonnaise
- 1 large can Durkee french fried onion rings
Cuban Ham Spread
By KeyIngredient
Mix cream cheese and mayo in medium bowl until blended
- 8 oz. pkg Philadelphia Cream cheese
- 1/2 cup mayonnaise
- 2 4 1/4 oz. cans devilled ham
- 1/4 cup pickle relish
- 1/8 tspn black pepper
- Tobasco Sauce
Roasted Potato Salad
By KeyIngredient
Place oven racks in top and bottom thirds of oven
- 2 lbs red potatoes (about 6 medium sized)
- 1 Tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 4 slices bacon
- 2 roasted red peppers, coarsely chopped
- 2 green onions, thinly sliced
- 1/2 cup sour cream
- 1/2 cup mayonnaise