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Recipes
Glazed Lemon Pound Cake
By KeyIngredient
Preheat oven to 350. Butter a 9x5" loaf pan
- 5 Tbsp. unsalted butter softened, plus more for pan
- 3/4 c. plu 3 Tbsp. sugar, plus more for dusting
- 1 c. flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 3 Tbsp. lemon juice plus finely grated zest of 2 lemons,
- plus more zest for garnish (optional)
- 1/4 c. milk
- 2 large eggs
Speedy Chicken Stir-Fry
By KeyIngredient
Cook pasta as directed on package, adding broccoli for the last 3 minutes of pasta cooking time
- 8 oz angel hair pasta (uncooked)
- 2 cups small broccoli florets
- 1 lb boneless skinless chicken breasts cut into thin strips
- 1/2 cup kraft Asian Toasted Sesame Dressing
- 2 TBSP soy sauce
- 1/4 tsp each: ground ginger, garlic powder, crushed red pepper
- 1/3 chopped dry roasted peanuts (optional)
Bacon and Egg Squares
By KeyIngredient
Photo by
- 10 frozen hash brown patties (60 g each), thawed
- 1 doz. eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
- 6 slices cooked bacon, crumbled, divided
- 4 green onions, thinly sliced
Crab Artichoke Fondue Recipe
By KeyIngredient
No Fondue Pot? Use your slow cooker to serve this cheesy Fondue
- 1 3/4 Cup Milk
- 2 Cans Cream of Mushroom Soup
- 3 Cups Shredded Cheddar Cheese
- 10 Ounces Velveeta Cheese
- 2 (6 oz.) Cans Crab Meat, drained
- 2 (13.75 oz.) Cans Quartered Artichoke Hearts, chopped
- 3 Green Onion Stems, diced
- Juice from 1 Lemon
- 2 Tablespoons Hot Chili Oi
Beef Burgundy
By KeyIngredient
Preheat oven to 300°F. Heat a large, heavy, ovenproof pot over medium-high heat
- 2 tablespoons olive oil, divided
- 4 ounces slab bacon, diced
- 3 1/2 pounds beef chuck roast, cut into 2-inch pieces
- Salt and pepper
- 1 pound white mushrooms, halved
- 4 small shallots (about 4 ounces), quartered
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine, such as Pinot Noir
- 2 cups good-quality beef stock
- 6 fresh thyme sprigs, tied together with kitchen string
- 3 carrots, peeled and cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
- Sliced Pain Rustique bread, brushed with olive oil, toasted and rubbed with a whole garlic clove
Balloon cake pops
By KeyIngredient
1Make white cake mix according to package directions
- 515g pkg white cake mix
- 4 cups white chocolate chips
- 6 food colouring pastes
- lollipop sticks
- mutlicoloured ribbon
Popcorn Twist Caramel Corn
By KeyIngredient
Preheat oven to 250F. Place entire bag of popcorn twists into a large roater
- 1/2 lb butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 tsp baking soda
- 1 bag popcorn twists
Tuna Mousse with Pickled Cucumber
By KeyIngredient
Harriett Sands Personal Recipe
- For Tuna Mold
- 3 cans Solid White Tuna packed in Water
- 2 packages Plain Gelatin
- 1 8 oz package of Cream Cheese
- 1 cup Hellmans Real Mayonnaise
- 1 10 oz can Tomato Soup
- 4 stalks chopped Celery
- 1 small chopped Onion
- For Pickled Cucumber
- 2 English Cucumbers
- Vinegar to cover
- 1/2 tsp Dry Dill Seed
- 1 pinch Sugar
- Serve with mini party rye bread. 2 loaves is enough for 30 people.
Roasted Breast of Chicken with Pinot Noir Sauce
By KeyIngredient
Resting the chicken after roasting and then slicing against the grain will give you juicy, tender bites
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon chopped fresh rosemary
- 8 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil, divided
- Cooking spray
- 3 tablespoons finely chopped shallots
- 2 cups pinot noir
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 3/4 teaspoon sugar
- 3 tablespoons chilled butter, cut into small pieces