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Recipes
Cinnamon Swirl Bread
By KeyIngredient
From The Pampered Chef recipe book "Classics" Spirals of cinnamon-sugar and fancy baking tube turn ordinary refr...
- 1 package (11 ounces) refrigerated French bread dough
- 1 tablespoon butter or margarine, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Sweet Spread or Vermont Spread
Seared Cherry Tomato Pasta
By KeyIngredient
In large pot of boiling lightly salted water, cook pasta according to package directions
- 12 oz (340 g) spaghettini
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 2 tbsp dried bread crumbs
- 1/2 tsp salt
- 3 cloves garlic, sliced
- pinch crushed hot pepper flakes
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Chocolate Crinkles
By KeyIngredient
In a medium bowl, mix together cocoa, white sugar, and vegetable oil
- 1 sup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
Butter Chicken - Make-Ahead
By KeyIngredient
Canadians adore butter chicken, ordering it often in Indian restaurants
- 12 skinless boneless chicken thighs, about 2 lbs (1 kg)
- 4 tbsp (60 mL) butter
- 4 large cloves of garlic
- 3 tbsp (45 mL) coarsely chopped fresh ginger
- 2 green chilies or jalapeños, seeded
- 1 can (796 mL) plum tomatoes
- 1 tbsp (15 mL) ground cumin
- 2 to 3 tsp (10 to 15 mL) garam masala
- 1 tsp (5 mL) sweet paprika
- 1 tsp (5 mL) ground cardamom (optional)
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) whipping cream
- 2 cups (500 mL) long-grain rice
- 1 1/2 cups (375 mL) chopped fresh coriander
Pork Tenderloin - Indian Spice-Rubbed w/Roasted Applesauce
By KeyIngredient
Using Indian spicing in a subtle manner enhances the flavour of the pork
- Spice Mixture
- 2 tsp (10 mL) cumin seeds
- 1 tbsp (15 mL) fennel seeds
- 2 tsp (10 mL) coriander seeds
- 1 tsp (5 mL) ground cinnamon
- Two 1 lb (500 g) pieces pork tenderloin
- Salt to taste
- 2 tbsp (25 mL) vegetable oil
- Roasted Applesauce
- 4 tart apples, peeled and chopped into 1-inch (2.5-cm) pieces
- 1 cup (250 mL) chopped onions
- 1 tbsp (15 mL) chopped ginger
- 1 tbsp (15 mL) maple syrup
- 1/2 cup (125 mL) apple cider
- 1 tbsp (15 mL) grated orange rind
Instant Pot Beef Stew
By KeyIngredient
MAKE AHEAD AND MEAL PREP TIPS FOR THIS INSTANT POT BEEF STEW (HOMEMADE) chop the carrots and celery the day before...
- Optional:
- 1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
- 1 -2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/3 cup flour (use gluten free flour or arrowroot starch if needed)
- cooking oil
- 1 medium onion, cut into large chunks
- 3-4 cloves garlic, minced
- 6 tablespoons tomato paste
- 2 tablespoons balsamic vinegar or red wine
- 4 medium Russet potatoes, peeled and chopped into 1 inch chunks
- 1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)
- 3 medium carrots, peeled and cut into slices
- 2 ribs celery, chopped
- 1-2 teaspoons Worcestershire sauce
- 2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
- 1 bay leaf
- 4-5 cups beef broth, homemade or low sodium
- water as needed to cover the vegetables
- 1-2 tablespoons fresh chopped parsley, for garnish
- 1 star anise (optional but adds SO much depth and flavor)
- salt and pepper to taste
- To thicken stew: Make a slurry with 2 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water
COFFEE TOFFEE DATE SQUARES
By KeyIngredient
WINTER 2009
- Filling
- 250 g (8 oz) pitted dates
- 1/2 cup (250 mL) strong coffee or espresso
- 1 tsp (5 mL) pure vanilla extract
- Crumbs
- 1 1/2 cups (375 mL) all-purpose flour 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 pkg (200 g) toffee chips, about 1 1/3 cups (325 mL), divided
- 1 1/2 cups (375 mL) old-fashioned or quick-cooking rolled oats
- 1/2 cup (125 mL) demerara or brown sugar
- 1 cup (250 mL) slivered almonds
- 3/4 cup (175 mL) butter, melted
- 1 tbsp (15 mL) icing sugar
Famous Butter Chicken
By KeyIngredient
Preheat oven to 375 degrees F (190 degrees C)
- 2 eggs, beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 1/2 cup butter, cut into pieces
Chicken Legs with Carrots and Cauliflower
By KeyIngredient
Preheat oven to 475 degrees
- 1 pound (4 cups) carrots, peeled and cut into 1 1/2-to-2-inch chunks
- 1 pound cauliflower, cut into medium-size florets
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 4 whole chicken legs, skin-on (about 12 ounces each)
- 1 tablespoon fresh lemon juice
Leek, Corn and Pepper Chowder
By KeyIngredient
in a large pot over medium heat, saute the leeks and red pepper in the butter until the leeks are softened
- 3 leeks, white and pale green parts only, washed and sliced
- 1 sweet red pepper, seeded and diced
- 2 Tbsp unsalted butter
- 2 cups corn kernels
- pinch of cayenne
- 6 cups of chicken or vegetable stock
- 1/2 whipping cream
- salt and white pepper to taste
- 3 Tbsp finely chopped parsley
- Tabasco or other hot sauce to taste