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Recipes
Apple Pull-Apart Bread
By KeyIngredient
Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray
- For the Glaze:
- 12 frozen dinner rolls
- 2 Granny Smith apples, chopped (and peeled, if you prefer)
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and divided
- Ingredients:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon brown sugar
- 3/4 tablespoon milk
- 1/2 cup powdered sugar
- How-To:
- Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar to get desired consistency.
- Pour all over the top of the bread.
Tortellini Caesar Salad Recipe
By KeyIngredient
Cook tortellini according to package directions
- 1 package (19 ounces) frozen cheese tortellini
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 8 cups torn romaine
- 1 cup seasoned salad croutons
- Halved cherry tomatoes, optional
Crockpot Chicken and Noodles
By KeyIngredient
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours
- 4 boneless skinless chicken breasts (I used frozen)
- 2 cans cream of chicken soup
- 1 stick of butter
- 2 15 oz cans chicken broth
- 24 oz. frozen egg noodles
Chicken Parmigiana
By KeyIngredient
Preheat broiler with rack set 4 inches away from the heat source
- 8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 1/2 pounds total)
- 1/2 cup dried breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- Salt and freshly ground pepper
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 2 cups spaghetti sauce, homemade or purchased
- 8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces)
CHICKEN FRIED RICE
By KeyIngredient
Prepare rice according to package instructions to yield 3 cups cooked rice
- 3 cups rice, prepared
- 1/2 pound boneless, skinless chicken breasts, cooked
- 1 cup peas & carrots, frozen
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Festive Cauliflower Casserole
By KeyIngredient
In a large saucepan, place 1 in
- 1 large head cauliflower (about 2 pounds), cut into florets
- 1/4 cup diced green pepper
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 2 cups milk
- 1 jar (2 ounces) diced pimientos, drained
- 1 cup (4 ounces) shredded Swiss cheese, divided
Fudge
By KeyIngredient
1. Line an 8 or 9 inch square pan with aluminum foil or parchment
- 2 and 1/2 cups white granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 12 ounce package (2 cups) semi-sweet chocolate chips
- 7 ounce jar marshmallow cream (also called marshmallow fluff)
- 1 teaspoon vanilla
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}
By KeyIngredient
Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch
- For the dressing:
- 3/4 cup uncooked quinoa
- 1-2 cups shredded red cabbage, depending on how much crunch you like
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup cashew halves or peanuts (honey-roasted is good)
- Optional: 1 cup edamame or chickpeas
- Fresh lime, for a bit of tang
- 1/4 cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon honey (use agave if vegan)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary
Garlic Butter Croutons
By KeyIngredient
Position a rack in the centre of the oven and heat the over to 350F
- 4 large slices white sandwich bread, cut into 3/4 to 1 inch pieces (about 4 cups)
- 6 Tbsp unsalted butter
- 2 large garlic cloves, smashed and peeled
- Kosher salt
CLASSIC BUTTER TARTS W/FLAKY SALT
By KeyIngredient
SPRING 2015 By: Kristen Eppich
- PASTRY
- 12 oz (375 g), or 2 1/4 cups (560 mL) All-Purpose
- Gluten-Free Flour (recipe follows)
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter
- 2 tsp (10 mL) white vinegar
- 6 tbsp (90 mL) cold water
- FILLING
- 3/4 cup (175 mL) coconut sugar or brown sugar
- 1/2 cup (125 mL) maple syrup
- 2 large eggs
- 2 tbsp (30 mL) unsalted butter, melted
- 1 tsp (5 mL) pure vanilla extract
- 1 tsp (5 mL) white vinegar
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) raisins
- 1/4 cup (60 mL) chopped pecans
- 2 tsp (10 mL) flaky salt such as Maldon