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Recipes
Honeycombs
By KeyIngredient
Lightly butter and flour a 9"x13" aluminum roasting pan; set aside
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 tsp honey
- 1/4 tsp powdered gelatin
- 3 tsp baking soda
- 1/2 bar semisweet chocolate (optional)
Amish Country Pasta Casserole
By KeyIngredient
Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directio...
- 1 pound ground beef
- 12 oz. egg noodles
- 1 (10.75 oz.) can tomato soup
- 1 (10.75 oz.) can cream of mushroom soup
- 3 cloves garlic, minced
- 1/2 yellow onion, finely chopped
- 1 cup half-and-half
- 1/2 cup parmesan cheese, grated
- 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
Macaroni and Cheese
By KeyIngredient
By Better Homes and Gardens Family Favorites Made Lighter
- 1 1/3 cups elbow or corkscrew macaroni
- 1/2 cup chopped onion
- 14 cup nonfat dry milk powder
- 2 tablespoons all-purpose flour
- 18 teaspoon pepper
- 1 1/2 cup skim milk
- 8 slices lower-fat American cheese
- 1 medium tomato, sliced
Christmas Lasagna
By KeyIngredient
Instructions Preheat the oven to 350 F
- For Shortbread Cookie Layer:
- 3/4 3/4 3/4 cup unsalted butter-softened
- 1/2 1/2 1/2 cup powdered sugar
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 1 1 1 tablespoon cocoa powder
- 1/4 1/4 1/4 teaspoon salt
- Red food coloring
- For Peppermint Cheesecake Layer:
- 8 8 8 oz. cream cheese-softened
- 1 1 1 cup powdered sugar
- 1 1/2 1 1/2 1/2 cup Cool Whip-thawed
- 1 1 1 teaspoon peppermint extract
- For Pudding Layer:
- 2 2 3.9 x 3.9 oz. box white chocolate instant pudding
- 3 3 3 cups milk
- Green food coloring
- For Topping:
- 1 1/2 1 1/2 1/2 cups cool whip
- For Garnish:
- 2 2 2 cups mini marshmallows
- Red and green sprinkles
- M & M candies
Cheese Bread (That tastes like Red Lobsters rolls)
By KeyIngredient
Heat oven to 350 degrees fahrenheit
- 3 3 cups 3 cups flour
- 1 1 Tablespoon 1 Tablespoon baking powder
- 1 1 teaspoon 1 teaspoon salt
- 1/4 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 1/8 1/8 teaspoon 1/8 teaspoon black pepper
- 4 4 ounces 1/2 cheddar cheese, cut into 1/2 inch cubes
- 1 1/4 1 1/4 cups 1/4 cups milk
- 3/4 3/4 cup 3/4 cup sour cream
- 3 3 Tablespoons 3 Tablespoons of butter, melted
- 1 1 egg, 1 egg, lightly beaten
- 1 1 loaf
Mile-high lemon coconut cake
By KeyIngredient
1Prepare and bake cake according to package directions for an 8-in
- 515-g pkg white cake mix
- 398-mL can lite coconut milk, divided
- 1 cup sweetened flaked coconut
- 1 tbsp lemon zest
- 540-mL can lemon pie filling
- 1/2 cup butter, preferably unsalted, at room temperature
- 4 cups icing sugar
- 1 tsp vanilla
TANDOORI CHICKEN & PINEAPPLE MEATBALLS W/PUFFED RICE CRUNCH
By KeyIngredient
HOLIDAY 2013 By: Christopher St
- PUFFED RICE CRUNCH
- 1 1/2 tsp (7 mL) garam masala
- 1 1/2 tsp (7 mL) yellow mustard seed
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) sugar
- 3 tbsp (45 mL) vegetable oil or canola oil
- 1/4 cup (60 mL) roughly chopped, unsalted, roasted peanuts
- 6 curry leaves, torn (optional)
- 3 cloves garlic, finely chopped
- 3 cups (750 mL) puffed rice
- 1/4 cup (60 mL) finely diced red onion, soaked in cool water for 30 minutes
- 1 fresh cayenne, seeded and finely chopped
- 1 tsp (5 mL) finely grated lime zest
- 1/4 cup (60 mL) finely chopped cilantro
- MEATBALLS
- 2 tbsp (30 mL) tandoori paste
- 2 tsp (10 mL) lemon juice
- 1/2 cup (125 mL) yogurt
- 1 tbsp (15 mL) vegetable oil or canola oil
- 1/4 cup (60 mL) water
- 1 lb (500 g) ground chicken
- 1/2 cup (125 mL) finely chopped chives
- 2 cloves garlic, finely chopped
- 1 inch (2.5 cm) piece ginger, peeled and finely chopped
- 1/2 cup (125 mL) finely chopped pineapple
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/2 cup (125 mL) panko bread crumbs
Chicken with Brussels Sprouts and Mustard Sauce
By KeyIngredient
1. Preheat oven to 450°. 2
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Garlic Roasted Chicken
By KeyIngredient
Heat the oven to 425. Heat the olive oil in a large ovenproof skillet over medium high heat
- 2 Tbsp. EVOO
- 4 skin on boneless chicken breasts (about 1 1/2 pounds)
- kosher salt and ground pepper
- 2 heads garlic
- 4 sprigs fresh rosemary
- 4 slices sourdough, grilled or toasted
- 2 Tbsp. white wine vinegar
Baked Apricot Chicken
By KeyIngredient
Preheat oven to 350 degrees F (175 degrees C)
- 12 chicken thighs
- 1 cup apricot preserves
- 1 cup French dressing
- 1 (1 ounce) package dry onion soup mix