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Recipes
Pancakes
By KeyIngredient
Heat electric griddle to 375F
- 2 Tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 large egg, lightly beaten
- 1 cup milk
Lemon or Chocolate Delight
By KeyIngredient
Mix flour, marg, and together
- 1 cup flour
- 1/2 cup margarine
- 1/2 cup chopped pecans
- 8 oz cool whip
- 1 cup powdered sugar
- 2 4oz pkg lemon or choc pudding
- 3 cups milk
Best Ever Lasagna
By KeyIngredient
Brown beef and sausage with onions and garlic
- 1 1/2 lb ground beef
- 1/2 lb itl sausage
- 1 lg onion, chopped
- 2 cloves garlic, chopped
- 1 t salt
- 1 T dried parsley
- 1 Tdried oregano
- 1 T basil
- 1 141/2 oz cans diced tomatoes, undrained
- 2 6oz cans tomato paste
- 24oz carton cottage cheese, or ricotta cheese
- 2 beaten eggs
- 1/2 t pepper
- 2 T parsley
- 1/2 cup grated Parmesan cheese
- 1 lb motz cheese, divided
- 12 to 15 lasagna noodles
Carrot Soup with Basil Pesto Swirl
By KeyIngredient
Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper
- Basil Pesto:
- 2 Tbsp extra-virgin olive oil
- 1 chopped onion
- 5 cups chopped (about 3 lbs) carrots
- 1 peeled and chopped potato
- 1 chopped garlic clove
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 4 cups vegetable
- 1 1/4 cups packed fresh basil
- 1/4 cup grated parmesan cheese
- 2 Tbsp pine nuts
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup extra-virgin olive oil
Cheese Enchiladas
By KeyIngredient
In large saucepan combine the first 6 ingredients
- 2 cans (15oz each) tomato sauce
- 1 1/3 c. water
- 2 Tbsp. chili powder
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 16 flour tortillas (8"), warmed
- 4 c. shredded monterey jack cheese
- 2 1/2 c. shredded cheddar cheese, divided
- 2 medium onions finely chopped
- 1 c. sour cream
- 1/4 c. minced fresh parsley
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Shredded lettuce, sliced ripe olives and additional sour cream, optional
Sweet Potato Curried Coconut Soup 2 of 2
By KeyIngredient
Before you start the soup you must make the Puree
- Must make Sweet Potato Purée
- First
- 1 tbsp (15 mL) butter
- 1 small onion, chopped
- 2 tbsp (25 mL) finely chopped peeled ginger
- 2 tsp (10 mL) mild or medium curry powder
- 1/2 tsp (2 mL) each ground cumin and ground coriander
- 2 cups (500 mL) Sweet Potato Purée (recipe follows)
- 1 ripe pear, cored, peeled and chopped
- 400 mL can coconut milk
- 1 cup (250 mL) chicken broth
- 1 to 3 tsp (5 to 15 mL) lemon juice
- Salt to taste
- Strips toasted coconut or coriander leaves
Bacon and Cheese Dip (warm)
By KeyIngredient
From Julie
- 1 cream cheese, softened
- 2 c. sour cream
- 1/2 c. bacon bits
- 2 c. cheddar cheese
- Dash of onion powder (optional)
Amish Ground Beef and Noodle Casserole
By KeyIngredient
I would strongly suggest covering this casserole for at least half of the time it spends in the oven
- 2 cups sour cream (a 16-ounce container)
- 2 cups small-curd cottage cheese (a 16-ounce container)
- 1/4 cup finely chopped onion
- 2 Tbsp. minced fresh parsley
- 1 7- to 8-ounce package medium egg noodles
- 1 Tbsp. vegetable oil
- 2 pounds lean ground round or well-trimmed chuck
- 1 6-ounce cans tomato paste
- 1 small jar pizza sauce, about 14 oz.
- 1 Tbsp. minced fresh basil, or 1 tsp. dried
- 1 Tbsp. minced fresh oregano, or 1 tsp. dried
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper