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Recipes
Creamy Slow Cooker Polenta with Sauteed Mushrooms
By KeyIngredient
haven't tried yet
- Polenta:
- 2 cups polenta or coarse cornmeal
- 7 1/2 cups very hot or boiling water
- 2 tablespoons olive oil
- 3 teaspoons salt
- 1/2 cup grated fresh Parmesan cheese
- Mushrooms:
- 1/3 cup olive oil
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 pounds portabello or mixed wild mushrooms, depending on preference, sliced (see ingredient note)
- 4 teaspoons chopped thyme leaves
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine
Apple Fritter Doughnuts
By KeyIngredient
1. Make the Dough: Place the yeast in a mixing bowl
- For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2/3 cup whole milk, warm to the touch
- 3 1/4 cups + 2 tablespoons all-purpose flour, divided
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup apple cider
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- For the Apples:
- 1/4 cup unsalted butter
- 1 vanilla bean
- 7 Granny Smith apples, peeled, cored and chopped
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- For the Glaze:
- 1/2 cup + 2 tablespoons powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 quarts vegetable oil, for frying
DIY Instant Vanilla Pudding Mix
By KeyIngredient
1. In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside
- 1 cup granulated sugar
- 3/4 cup cornstarch
- 3/4 cup nonfat dry milk powder
- 1 teaspoon kosher salt
- 2 whole vanilla beans
Cabbage and Hemp Detox Salad
By KeyIngredient
Combine all ingredients in a large bowl
- 3 cups cabbage (mix of purple and green), finely shredded
- 1/4 cup red and yellow peppers, diced
- 1 1/2 avocados, diced with pit removed
- 3 tablespoons hemp oil
- 1 1/2 tablespoons lime juice
- 1/4 cup hemp seeds
- 3 tablespoons cilantro, chopped
Chicken - Cashew Curry
By KeyIngredient
Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce
- 3/4 cup (175 mL) roasted, salted cashews 1/3 cup (80 mL) plain yogurt
- 1/4 cup (60 mL) roughly chopped cilantro 1 tbsp (15 mL) chopped fresh peeled ginger root
- 1 tbsp (15 mL) mild or hot curry paste 1 tbsp (15 mL) light brown sugar
- 1/2 tsp (2 mL) each salt and fresh cracked pepper 1 tbsp (15 mL)
- canola oil 2 lbs (1 kg)
- chicken thighs (8 pieces)
- 1/2 cup (125 mL) chicken broth
Chicken Asparagus-Stuffed w/White Wine-Shallot Sauce
By KeyIngredient
Leaving the skin on the chicken helps keep it moist and succulent
- Filling
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) minced shallots
- 1 clove garlic, minced
- 1 bunch asparagus, trimmed and cut in half
- crosswise
- 1/2 cup (125 mL) crumbled goat cheese
- 1 tbsp (15 mL) fresh chopped flat-leaf parsley
- 2 tsp (10 mL) grated lemon zest
- 1/2 tsp (2 mL) each sea salt and freshly cracked
- pepper
- Chicken
- 4 boneless, skin-on chicken breasts
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) each sea salt and freshly cracked
- pepper
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) minced shallots
- 1 cup (250 mL) white wine
- 1 cup (250 mL) chicken broth
- 2 egg yolks
- 1 tbsp (15 mL) roughly chopped flat-leaf parsley
- 1 tsp (5 mL) finely chopped tarragon
Overnight Tex-Mex Egg Bake
By KeyIngredient
STEP 1 Spray 13x9-inch glass baking dish with cooking spray
- 12 oz. bulk spicy pork sausage
- 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained
- 3 cups shredded Colby-Monterey Jack cheese (12 oz)
- 6 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1 cup Old El Paso® Thick 'n Chunky salsa
Garlic Cheese Cigars
By KeyIngredient
Beat together Ricotta, egg yolk, parsley and nutmeg; stir in cheese
- 1 1/3 cups drained Ricotta cheese
- 1 egg yolk
- 1/2 cup minced fresh parsley
- pinch nutmeg
- 1 cup finely diced Fontina or Asiago cheese (Asiago will give a sharper flavour)
- 6 Tbsp butter
- 2 cloves garlic, pressed
- 1/2 tsp paprika
- 1/4 tsp salt
- 7 sheets phyllo pastry
Coconut Topped / Cream Cheese Sheet Cake
By KeyIngredient
Directions Step-By-Step 1 Preheat oven to 350 degree F
- Note:
- Ingredients
- 1 c butter, softened (2 sticks)
- 6 oz cream cheese, softened
- 6 eggs
- 2 c sugar
- 1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
- 2 1/4 c cake flour
- 1/4 c coconut milk or cream of coconut ( optional )
- FROSTING - I DOUBLE THIS
- 1/4 c butter,softened
- 4 oz cream cheese, softened
- 1/2 tsp vanilla or coconut extract is good as well
- 1 1/2 c confectioners' sugar
- 1/2 c coconut- for toasting and sprinkling on top of the frosting
- can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )
- THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT
Macaroni and Cheese Taste of Home
By KeyIngredient
Directions Cook macaroni according to package directions
- TOPPING:
- 1 package (16 ounces) elbow macaroni
- 3 cups (24 ounces) 4% cottage cheese
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon garlic salt
- 3 cups half-and-half cream
- 1 cup 2% milk
- 4 cups (16 ounces) shredded cheddar cheese
- 1 cup dry bread crumbs
- 1/4 cup butter, melted