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Recipes
Creamy Tuna Noodle Casserole
By KeyIngredient
HEAT oven to 350ºF. MIX cream cheese, 2 Tbsp
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/3 cup milk, divided
- 1 tsp. garlic powder
- 3 cups egg noodles, cooked
- 2 cans (5 oz. each) chunk light tuna in water, drained, flaked
- 1 cup frozen peas
- 1 can (4 oz.) sliced mushrooms, undrained
- 8 RITZ Crackers, crushed (about 1/3 cup)
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. butter, melted
Chicken - Spicy Korean Chicken
By KeyIngredient
Serve with Cauliflower Fried Rice( recipe from ST) from Trader Joe's
- 5 Chicken Thighs
- 3 Tablespoons Cornstarch
- 1 Egg
- Salt and Pepper to Taste
- 3 Tablespoons oil (cooking)
- 2 chopped green onions (garnish)
- Sauce
- 2 Tablespoons Soy Sauce
- 1/2 Teaspoon Red Chili Flakes
- 1 Clove Garlic (minced)
- 2 Tablespoons Honey
- 1 Tablespoon Gochujang Paste
- lemon juice
- 1/2 tsp rice wine vinegar
Horseradish Sauce
By KeyIngredient
Peel onion, mince and soak in milk to cover for 30 min
- 1 small onion, peeled and minced
- 2 T fresh basil, minced OR 2 tsp dried basil, crushed
- 1 ½ cups sour cream
- ¾ cup light mayonnaise
- 1/3 cup prepared horseradish
Leek and Potato Soup
By KeyIngredient
In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, ...
- 3 Tbsp vegetable oil
- 2 leeks (white and light green parts only), thinly sliced
- 1 each celery and carrot, diced
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp white pepper
- 2 large Yukon Gold potatoes, peeled and chopped
- 3 cups sodium-reduced chicken stock
- 2 slices thick sliced bacon
- 1/4 cup Cheddar cheese, shredded
Swiss Cheese Fondue
By KeyIngredient
Dissolve cornstarch in 1/4 cup white wine to make a thin paste Set aside
- 4 Tbsp cornstarch
- 1 1/2 cups dry white wine
- 1 garlic clove, sliced in half
- 3/4 cup whipping cream
- 6 1/2 oz Emmenthal cheese, shredded
- 6 1/2 oz Gruyere cheese, shredded
- pinch white pepper
- pinch ground nutmeg
- pinch salt
- 1 loaf French bread, cut into 3/4 inch cubes
CREAMY CHICKEN BACON PASTA
By KeyIngredient
Serves 4 to 6 DIRECTIONS In a large skillet over medium heat, cook the bacon until crisp
- 5 slices bacon
- 1 pound chicken breasts (2 each), sliced
- Salt and pepper, to taste
- 2 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon red chili flakes
- 5 ounces baby spinach
- 4 to 5 small tomatoes, diced
- 5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 cups Parmesan, shredded
- 12 ounces penne, cooked al dente
Bite Size Parmesan Popovers
By KeyIngredient
haven't tried yet
- 2 large eggs
- 11/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
Asian Cabbage & Orange Salad with Ginger
By KeyIngredient
Give this simple cabbage salad an Asian twist by using Napa cabbage, plus Asian flavors such as ginger, sesame, and...
- 1/2 cup seasoned rice vinegar
- 1 Tbsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 tsp honey or brown sugar
- 1 tsp soy sauce
- 1/2 head cabbage, thinly shredded
- 1 navel orange, segmented and each segment halved
- 1/2 cup fresh cilantro leaves
Chicken Tomato Rice Soup Recipe
By KeyIngredient
Nothing better than homemade Soup on a cold day! Make this in your slow cooker and serve it with a side salad and r...
- ◾4 Large Boneless Skinless Chicken Breasts, cut into 1 inch cubes
- ◾1 Can (46 oz.) V-8 Tomato Juice
- ◾1 Medium Onion, diced and sautéed
- ◾1 Tablespoon Olive Oil
- ◾2 (14.5 oz.) Cans Diced Tomatoes, with liquid
- ◾1 Roasted Red Pepper, diced
- ◾2 Tablespoons Montreal Chicken Spice
- ◾3 Tablespoons Freshly Ground Black Pepper
- ◾4 Cups Cooked Rice
Homemade Fresh Cheese
By KeyIngredient
Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boil...
- 1 gallon whole milk
- 1/4 cup white or cider vinegar
- 1 pinch salt