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Recipes
Old-Fashioned Pecan Pie
By KeyIngredient
Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair
- 1 recipe unbaked Perfect Pie Crust
- 1 cup(s) maple syrup
- 1 cup(s) light brown sugar
- 1/2 cup(s) heavy whipping cream
- 1 tablespoon(s) molasses
- 4 tablespoon(s) butter, cubed
- 1/2 teaspoon(s) salt
- 6 large egg yolks
- 2 cup(s) pecan halves, lightly toasted
Honey Mustard Pita Pockets
By KeyIngredient
In a large bowl, combine the chicken, mustard, honey, basil, bell pepper, lemon, salt, red pepper flakes, and salt
- 2 cups chicken breast, shredded
- 1/2 cup whole grain mustard
- 1/3 cup honey
- 1 cup basil leaves, torn
- 1 red bell pepper, diced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 4-6 pita bread halves
ROASTED BUTTERNUT SQUASH RISOTTO W/FRESH SAGE
By KeyIngredient
AUTUMN 2011 By: Julia Aitken This rich vegetable-packed pie is so full of flavour, you won’t miss the meat
- FILLING
- 8 cups (1 L) 1/2-inch (1-cm)
- cubes of butternut squash
- (about 1 medium squash)
- 1 large banana shallot, finely chopped
- 4 whole cloves garlic, unpeeled
- 1/4 cup (60 mL) olive oil
- 1/2 tsp (2 mL) each kosher salt and freshly ground black pepper
- 1 pkg (14 g) dried porcini mushrooms
- 8 oz (250 g) sliced brown mushrooms
- 1/2 cup (125 mL) homemade or low-sodium vegetable or chicken stock
- 2 tbsp (30 mL) finely chopped fresh sage
- 2/3 cup (150 mL) crumbled soft goat chees
Sliders - Petite Réveillon
By KeyIngredient
mini-burgers (a.k.a. sliders)? They’re a snap to make and can be made ahead and baked all at once
- 1 slice of white bread
- 1/4 cup (60 mL) milk
- 1 egg
- 1 tbsp (15 mL) Worcestershire sauce
- 1 lb (500 g) medium ground beef, or a mix of beef and pork
- 1 tsp (5 mL) dried leaf thyme
- 1/2 tsp (2 mL) each of dried sage leaves, summer savoury and nutmeg
- 1/2 tsp (2 mL) table salt or celery salt
- 1/4 tsp (1 mL) ground cloves (optional)
- 8 mini-burger or ciabatta buns
- TOPPING
- 1/2 cup (125 mL) homestyle or old-fashioned
- chili sauce
- 1 tsp (5 mL) mashed chipotles in adobe sauce (optional)
- 1 1/2 cups (375 mL) lightly packed arugula leaves
West Indian Spicy Beef Curry
By KeyIngredient
An unusual curry for the curry aficionado
- Curry Mixture
- 2 tbsp (25 mL) coriander seeds
- 1 1/2 tsp (7 mL) anise or fennel seeds
- 1/2 tsp (2 mL) black mustard seeds, optional
- 1/2 tsp (2 mL) cumin seeds
- 1/2 tsp (2 mL) Jamaican allspice
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) ground cinnamon
- Meat and Vegetables
- 2 tbsp (25 mL) vegetable oil
- 2 lb (1 kg) beef sirloin or tenderloin, cut into 2-inch (5-cm) chunks
- Salt to taste
- 1 cup (250 mL) chopped onion
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 small white West Indian sweet potato, peeled
- and cut into 1-inch (2.5-cm) chunks
- 1 cup (250 mL) chopped tomatoes, fresh or canned
- 2 cups (500 mL) beef or chicken stock
- 2 tbsp (25 mL) lime juice
- 1/4 cup (50 mL) chopped fresh coriander
Gumbolaya
By KeyIngredient
This dish is a combination of a gumbo and a jambalaya
- Roux
- 2 1/2 tbsp (32 mL) sunflower or grape seed oil
- 2 tbsp (25 mL) all-purpose flour
- Gumbolaya
- 2 tbsp (25 mL) sunflower or grape seed oil
- 1 1/2 cups (375 mL) diced onion
- 1 1/2 cups (375 mL) diced celery
- 2 1/2 cups (625 mL) diced red peppers
- 1 tbsp (25 mL) chopped garlic
- 1/2 cup (125 mL) cooked diced Turkey bacon
- 4 chicken Breast cook and cut into small bites
- 12 oz (375 g) chorizo sausage or smoked cured sausage, thickly sliced
- 1 bay leaf
- 3 cups (750 mL) chicken stock
- 1 cup (250 mL) tomato juice or a mix of juice and extra chicken stock
- 1 cup (250 mL) chopped canned or fresh tomatoes
- 1 tsp (5 mL) cayenne pepper
- 1/2 tbsp sweet paprika (I use reg with a bit of sugar)
- 1/2 tbsp smoked paprika
- 1 tbsp (15 mL) chili powder
- Salt and freshly ground pepper
- 1 1/2 cups (375 mL) basmati rice
- 16 large shrimp or 32 small ( I use frozen cooked shrimp)
- 1/4 cup (50 mL) chopped flat Italian parsley (2 Tbsp dried)
Scalloped Potatoes with Green Onions
By KeyIngredient
Heat oven to 400. Lightly grease 9x13 glass or ceramic baking dish
- 3 Tbsp. butter
- 1 bunch green onions
- 3 Tbsp. flour
- 2 3/4 c. milk
- 4 pounds potatoes, peeled and thinly sliced
- salt and pepper
- 1/2 c. parmesan
Seven-Layer Bean Dip
By KeyIngredient
1. In medium bowl, mix refried beans and taco seasoning mix
- 1 1 1 can (16 oz) Old El Paso™ refried beans
- 1 1 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 1 1 package (8 oz) cream cheese, softened
- 1 1 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 1 1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
- 2 2 2 cups shredded lettuce
- 2 2 2 cups shredded Cheddar or Mexican cheese blend (8 oz)
- 1 1 1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
- 1 1 1 medium tomato, diced (3/4 cup)
- Food Should Taste Good™ cantina tortilla chips or Food Should Taste Good™ blue corn tortilla chips, as desired
Cheddar Cookies
By KeyIngredient
Put the cheddar, flour, butter, salt and cayenne into the bowl of a food processor and pulse until well combined an...
- 1 1/2 cups aged cheddar (at least 3 years)
- 3/4 cup flour
- 1/4 cup butter, chilled and cut into cubes
- 1/4 tsp salt
- large pinch of cayenne
- 2 tbsp milk
Grandma Paul's Caramel Corn
By KeyIngredient
Preheat oven to 200 degrees
- 1 cup butter
- 2 cups packed brown sugar
- 1 t salt
- 1/2 cup light corn sugar
- 1 t baking soda