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Recipes
Bouchées au brie et aux canneberges
By KeyIngredient
Mettre la sauce aux canneberges dans une casserole
- 3/4 tasse (175 mL) sauce aux canneberges fruits entiers Ocean Spray® 1 c. à thé (5 mL) jus de citron 1/2 c. à thé (2 mL) zeste de citron finement râpé 24 carrés de pâte à wonton de 3 1/4 po x 3 1/4 po (8,25 cm x 8,25 cm) 1 rondelle de brie de 8 oz (250 g)
Crusted Cauliflower Casserole
By KeyIngredient
Preheat oven to 400 degrees F
- 2 tablespoons olive oil
- 8 ounces hot Italian sausage, casings removed
- 1 small yellow onion, sliced
- 2 stalks celery, sliced
- 3/4 cup cream
- 1 head cauliflower (about 5 cups), cut into florets
- 1 tablespoon sage, chopped
- 1 cup grated Parmesan or pecorino cheese
- 1 (8-inch) premade pie dough
- 1 egg, lightly beaten
Easy Roast Chicken
By KeyIngredient
Preheat oven to 425 (220) 2
- 1 whole free-range or corn fed chicken, broken down into 8 pieces
- (or 8 of your favorite chicken pieces, skin on and bone- in preferable)
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 4 shallots, chopped
- 2 cloves of garlic, minced
- Handful of fresh parsley
- Salt and Pepper
Bacon Lettuce Tomato Layered Salad
By KeyIngredient
In a blender mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic salt, salt, pepper,...
- 1 lb bacon, cooked and crumbled
- 1 T bacon drippings
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 t vinegar
- 1 clove garlic, minced
- 1/4 cup fresh basil, finely chopped
- 1/8 t pepper
- 1/2 t season salt
- 2 t sugar
- 1 head iceberg lettuce, shredded
- 2 large tomatoes, thinly sliced
- 1 small red onion, sliced thinly
- 2 cups seasoned croutons
Ellen’s Chinese Coleslaw
By KeyIngredient
Combine vegetables for salad in desired proportions and keep chilled
- Salad:
- 2-3 boneless, skinless chicken breasts, grilled and sliced into strips
- 1 1lb pkg coleslaw
- Shredded carrots
- Diced water chestnuts
- Green onions, sliced
- Red or yellow pepper, finely diced
- Snow pea pods or green snap peas
- Dressing:
- 1/3 cup red wine vinegar
- 1/3 cup rice wine vinegar
- 1 cup vegetable oil
- 1/8 cup water
- 1/2 cup sugar
- 2 packets Beef Ramen Seasoning
- Crunchy topping:
- Break up uncooked ramen noodles and mix with slivered almonds and/or sunflower seeds
Sausage and Cheese Ravioli Saute
By KeyIngredient
Prep: - chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup) - cut asparagus into bite size pieces...
- 2 pears
- 1/2 lb. asparagus spears
- 2 links chicken Italian sausage (about 6 oz)
- 2 T canola oil
- 8 oz presliced baby portabellas
- 1 cup white wine or chicken stock
- 1 pkg cheese filled pasta with mushrooms
- 2 T herb garlic butter
- 4 oz crumbled Gorgonzola cheese 1/4 tsp. pepper
Carrot Muffins
By KeyIngredient
Preheat your oven to 350 and grease a 12-cup muffin pan
- Muffins:
- 4 eggs
- 2 cups of flour
- 1 cup of brown sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3 cups of finely grated carrots
- 3/4 vegetable oil
- 1 tsp vanilla extract
- 2 Tbsp plain yogurt
- 1/2 tsp cinnamon
- Orange Cream Spread:
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 1 Tbsp fresh orange juice
- 1/3 cup of honey
Lobster Roll
By KeyIngredient
In large bowl, whisk mayonnaise, vinegar, sugar and 1/2 teaspoon each salt and pepper
- 1 c. mayonnaise
- 1/2 c. cider vinegar
- 1/4 c. sugar
- 1/2 medium head cabbage, thinly sliced
- 1 small carrot, shredded
- 4 split-top hot dog buns
- 1/2 c. (1 stick) butter, melted
- 1 lb. cooked chilled lobster meat, chopped
- 1/4 tsp. celery salt
- 4 wedges lemon
Butternut Squash Vegducken
By KeyIngredient
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, ...
- 1 cup pecans
- 1 (7 1/2"-long) zucchini
- 1 (9 1/2"-long) globe eggplant
- 1 (11 1/2"-long) butternut squash
- 2 scallions
- 2 garlic cloves, divided
- 1 shallot, coarsely chopped
- 1/4 pound shiitake mushrooms, trimmed, coarsely chopped
- 1 tablespoon olive oil
- 9 sprigs thyme, divided
- 1 cup (2 sticks) unsalted butter
- 1/2 teaspoon red pepper flakes
- 2 tablespoons pure maple syrup
- 2 large eggs
- 1 cup finely grated Parmesan
- 1/2 cup fine plain breadcrumbs
- 6 tablespoons coarsely chopped parsley, divided
- Kosher salt
- 2 tablespoons mint, coarsely chopped
- 1 tablespoon fresh lemon juice
- Kitchen twine
Spinach Salad with Apple Vinaigrette
By KeyIngredient
1. Core and chop one of the apples
- 1 apples
- 1/3 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- 1 1/2 tsp. pure maple syrup
- 1/2 teaspoon snipped fresh sage
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 ounces baby spinach or mixed baby greens
- 1/4 cup hazelnuts, toasted and coarsely chopped
- 1/8 of a celery root, peeled, and very thinly sliced (about 3/4 cup)