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Recipes
Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
By KeyIngredient
Tenderloin: Rub tenderloin with oil, salt, pepper, and rosemary
- Pork Tenderloin:
- 1 (1 1/2 to 2-pound) pork tenderloin
- Olive oil
- Salt
- Freshly ground pepper
- 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
- Risotto:
- 1 ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1 cup chicken stock, heated
- 1/2 cup dry white wine
- Few pinches salt
- 2 tablespoons butter
- 1/2 cup grated pecorino romano
- 2 tablespoons chopped fresh parsley leaves
Country Meat Loaf & Potato Casserole
By KeyIngredient
Preheat oven to 350 degrees F
- 1 1/2 pound ground beef
- 1/2 cup chopped onion
- 2 slices white bread, torn into small pieces
- 1 egg
- 1/3 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups seasoned mashed potatoes
Gooey Maple Butter Tarts
By KeyIngredient
Maple syrup, currants and pecans are combined in these decadent tarts to produce an updated version of the Canadian...
- PECAN PASTRY
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) ground toasted pecans
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) cold butter, cubed
- 1/4 cup (60 mL) cold lard, cubed
- 2 tbsp (30 mL) ice water (approx.)
- 4 tsp (20 mL) sour cream
- FILLING
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) pure maple syrup
- 1/4 cup (60 mL) corn syrup
- 1/4 cup (60 mL) butter, melted
- 1 egg
- 1 tsp (5 mL) vinegar
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) finely grated orange zest
- 1/2 cup (125 mL) roughly chopped toasted pecans
- 1/2 cup (125 mL) currants
Honey Garlic Chicken Thighs
By KeyIngredient
Calories 1000.2 Calories from Fat 51852% Total Fat 57
- 8 boneless skinless, chicken thighs
- 1⁄4cup flour
- 1⁄4cup honey
- 2 tablespoons soy sauce
- 4 garlic cloves, minced
- 1 1⁄2teaspoon 1⁄2teaspoon salt
- 1 1⁄2teaspoon 1⁄2teaspoon pepper
Beergarita
By KeyIngredient
In a large pitcher, combine all ingredients and stir to combine
- 2 - 12 oz bottles of beer (Corona)
- 1 - 12 oz can thawed limeade concentrate
- 1 1/2 cups tequila
- lime slices
Classic Baked Corn Pudding
By KeyIngredient
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray
- 1/2 cup butter or margarine
- 1 small onion, chopped (1/4 cup)
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups milk (1 quart)
- 6 eggs, slightly beaten
- 2 cups shredded Cheddar cheese (8 oz)
- 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
- 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
- 3/4 cup Progresso™ plain bread crumbs
- 3 tablespoons butter or margarine, melted
Instapot Cinnamon Raisin Rice Pudding
By KeyIngredient
Instructions In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt
- 1 cup Arborio Rice
- 1 1/2 cups Fresh Water
- 1/4 teaspoon Sea Salt
- 2 1/2 cups Low-Fat or Whole Milk
- 1/2 cup Demerara Sugar
- 1-2 Cinnamon Stick
- 2 Eggs
- 1/2 teaspoon Vanilla extract
- 1/2 cup Raisins
- Cinnamon, for garnish
Avocado-Lime Salsa
By KeyIngredient
Cut away the peel and pith of the limes
- 2 limes
- 2 avocados, chopped
- 1/3 cup olive oil
- 1/2 cup torn fresh basil leaves
- salt
Peaches 'n' Cream Pie Recipe
By KeyIngredient
In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs
- FILLING:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup plus 2 tablespoons cold butter, cubed
- 1 egg
- 1 teaspoon cider vinegar
- 5 to 7 tablespoons ice water
- 5 cups sliced peeled peaches [x] Sweet and Juicy Peaches are a favorite summer snack. But they're also great on the grill, in salads and desserts. Get Recipes >
- 1 teaspoon lemon juice
- 3/4 cup plus 1 tablespoon sugar, divided
- 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
Peanut Brittle
By KeyIngredient
Butter a larger sided cooking sheet
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 2 tablespoons butter + more for pan
- 2 1/2 cups Spanish peanuts
- 1 tablespoon baking soda
- 1 tablespoon vanilla
- 1/2 teaspoon salt