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Recipes
Berry Shortbread Dreams
By KeyIngredient
Cream butter and sugar. Beat in extract; gradually add flour until dough forms ball
- Glaze:
- 1 c. butter softened
- 2/3 c. sugar
- 1/2 tsp. almond extract
- 2 c. flour
- 1/3-1/2 c. seedless raspberry jam
- 1 c. powdered sugar
- 2-3 tsp. water
- 1/2 tsp. almond extract
Creamy Potato Salad
By KeyIngredient
COOK potatoes in boiling water in saucepan 15 min
- 1 lb. red potatoes (about 3), cut into chunks
- 1/3 cup MIRACLE WHIP Light Dressing
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 1-1/2 tsp. GREY POUPON Dijon Mustard
- 1 hard-cooked egg, chopped
- 4 green onions, sliced
- COOK potatoes in boiling water in saucepan 15 min. or until tender; drain. Rinse with cold water until cooled; drain.
- MIX dressings and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.
- REFRIGERATE 30 min.
Brie
By KeyIngredient
Bring milk up to 30c Add the starter and stir thoroughly Leave to ripen for 15 minutes Add the Penicillum Candidum
- 5 litres Raw Fresh Cows Milk
- 4 mls Rennet
- 1/4 Teaspoon Flora Danica Culture
- 1/8 Teaspoon of Penicillum Candidum
Lemon Pecan Cookies
By KeyIngredient
Heat oven to 350. Set aside 2 Tbsp
- Lemon Drizzle:
- 2 c. (12 oz pkg) Hershey's premier white chips, divided
- 2 1/4 c. flour
- 3/4 c. sugar
- 3/4 tsp. baking soda
- 1 stick butter
- 2 eggs
- 1/2 tsp. grated lemon peel
- 1/4 tsp. lemon extract
- 3/4 c. chopped pecans
- reserved 2 Tbsp. white chips
- 1/2 tsp. shortening (do not use anything else)
- Yellow food coloring
- few drops lemon extract
Tex Mex Mashed Potatoes
By KeyIngredient
Simmer potatoes in salted water for 40 min
- 2 pounds whole red potatoes
- 1/2 to 1 stick butter
- 3/4 c. hot milk
- salt and pepper
- 1/2 pound grated monterey jack
- 1/4 c. scallions sliced
- 2 minced seeded jalapenos
- sour cream if desired
APPLE SNICKERDOODLE COBBLER
By KeyIngredient
Instructions Preheat oven to 350 degrees
- 1/2 batch perfect snickerdoodles dough
- 4-6 apples, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instant Pot Goulash – American Style Goulash Made in a Pressure Cooker
By KeyIngredient
Turn on the Instant Pot to saute
- 1 1 1 lb lean ground beef
- 1 1 1 lb lean ground beef
- 1 1 1 lb lean ground beef
- 1/3 1/3 1/3 cup onion, diced
- 1/3 1/3 1/3 cup onion, diced
- 1/3 1/3 1/3 cup onion, diced
- 3 3 3 cloves garlic, minced
- 3 3 3 cloves garlic, minced
- 3 3 3 cloves garlic, minced
- salt and pepper (to taste)
- salt and pepper (to taste)
- salt and pepper (to taste)
- 29 29 14.5 29 ounce can tomato sauce (or two 14.5 ounce cans)
- 29 29 14.5 29 ounce can tomato sauce (or two 14.5 ounce cans)
- 29 29 14.5 29 ounce can tomato sauce (or two 14.5 ounce cans)
- 2 14.5 2 14.5 2 14.5 ounce cans diced tomatoes
- 2 14.5 2 14.5 2 14.5 ounce cans diced tomatoes
- 2 14.5 2 14.5 2 14.5 ounce cans diced tomatoes
- 1 1 1 cup beef broth
- 1 1 1 cup beef broth
- 1 1 1 cup beef broth
- 1 1/2 1 1/2 1/2 cup water
- 1 1/2 1 1/2 1/2 cup water
- 1 1/2 1 1/2 1/2 cup water
- 3 3 3 tbsp low sodium soy sauce
- 3 3 3 tbsp low sodium soy sauce
- 3 3 3 tbsp low sodium soy sauce
- 2 2 to 1 1/2 seasoning (I like to use 1 tbsp oregano and 1/2 tbsp each of basil and parsley, but you can stick with Italian Blend)
- 2 2 to 1 1/2 seasoning (I like to use 1 tbsp oregano and 1/2 tbsp each of basil and parsley, but you can stick with Italian Blend)
- 2 2 to 1 1/2 seasoning (I like to use 1 tbsp oregano and 1/2 tbsp each of basil and parsley, but you can stick with Italian Blend)
- 3 3 1 cups elbow noodles (about 1 lb)
- 3 3 1 cups elbow noodles (about 1 lb)
- 3 3 1 cups elbow noodles (about 1 lb)
- 2 2 2 bay leaves
- 2 2 2 bay leaves
- 2 2 2 bay leaves
- to 1/2 pepper to taste (I use 1/2 tsp of each)
- to 1/2 pepper to taste (I use 1/2 tsp of each)
- to 1/2 pepper to taste (I use 1/2 tsp of each)
Taco Seasoning
By KeyIngredient
Add to browning meat when meat is partially browned
- 2 teaspoons hot chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- 1 pinch red pepper flakes, or to taste (optional)
Green Salsa Margarita
By KeyIngredient
Shake all in a shaker. Serve
- 2 oz tequila
- 1 oz lime juice
- 1/2 oz agave nectar
- 1 shy tablespoon green salsa, La Costena green mexican sauce
- ice