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Recipes
Chicken and Peaches
By KeyIngredient
Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, and basil to a boil in a saucepan over high heat
- 1 (15 ounce) can peaches, drained and chopped
- 4 cloves garlic, pressed
- 1 1/2 cups orange juice
- 2 tablespoons distilled white vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons nutmeg
- 2 teaspoons dried basil
- salt and pepper to taste
- 4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 tablespoons flour
- 3 tablespoons butter
Sistema Microwave Multi-Cooker - Rice - WTT - Delete Duplicate
By KeyIngredient
White Rice (serves 2) 1 cup long grain rice 2 cups water Add ingredients to the steamer
- Rice
- Water
Cauliflower Kale Gratin
By KeyIngredient
Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside
- 3 lb cauliflower (about 1 large head), cut into 1 1/2 - 2 inch florets
- 1/2 bunch kale, stems removed and leaves sliced into 1/2 inch ribbons
- 1/4 cup unsalted butter
- 2 tbsp all-purpose flour
- 11/2 cups whole milk
- 6 oz sharp cheddar (about 2 cups), coarsely grated
- 1/2 cup finely chopped scallion greens
- 1/2 tsp salt
- 1/2 tsp black pepper
- 20 (2 inch square) saltine crackers
Tomatoes, Roasted Cherry
By KeyIngredient
Ina Garten Barefoot Contessa Parties Page 85 Serves 8
- 4 pints cherry tomatoes
- good olive oil
- kosher salt
- freshly ground black pepper
- 20 fresh basil leaves, cut into chiffonade
- sea salt or fleur de sel
Multigrain Pancakes with Almond Butter Drizzle
By KeyIngredient
Step 1 Combine oats and buttermilk in a large bowl; let stand 10 minutes
- 2/3 cup old-fashioned oats
- 1 1/3 cups nonfat buttermilk
- 1/4 cup warm water
- 1/4 cup natural almond butter
- 2 1/2 tablespoons maple syrup, divided
- 3 ounces white whole-wheat flour (about 3/4 cup)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 1/3 cups fresh raspberries
CHICKEN PAPRIKISH
By KeyIngredient
Serve over noodles
- 1 lb chicken cutlet
- 3-4 scallions, chopped
- 2 small cloves garlic, crushed
- 1 Tbsp dillweed
- 1 cup chicken stock
- 1/2 cup white wine
- 2 Tbsp paprika
- 1/4 cup tomato sauce
- 3/4 cup sour cream
Crispy Coconut Chicken
By KeyIngredient
Instructions Combine ingredients for Marinade and pour into a ziplock bag
- 12 boneless skinless chicken tenders
- 1 Tablespoon lime juice
- 2 Tablespoons hot sauce (I like Franks)
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup coconut flakes
- 1 cup panko bread crumbs
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup crushed pineapple (drained well)
- 1/4 cup pina colada non alcoholic drink mix
- 1 cup sour cream
Cuban Pork Adobo Salad
By KeyIngredient
In small bowl, whisk lime juice, garlic, cumin, salt and pepper
- 4 boneless pork chops
- 2/3 c lime juice
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 to 1 tsp salt
- 1/4 tsp pepper
- 4 slices fresh pineapple 1/2 in thick
- arugula or baby greens
- 14.5 oz can black beans, drained and rinsed
- 1/2 small red onion, cut into thin slivers
- 3 T olive oil
- 1 tsp honey
Pork Ribs with Carolina BBQ sauce
By KeyIngredient
• Prepare dry rub combining first 5 ingredients plus 2 tsp brown sugar, 1 ½ tsp salt and 2 tsp black pepper
- 3 T paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp celery salt
- 1/2 tsp dry mustard
- 1/2 tsp ground cumin
- 1 T plus 2 tsp packed brown sugar
- 2 racks St. Louis style pork ribs (2 to 2 1/2 lbs each)
- 1 c boiling water
- 3/4 c cider vinegar
- 3 T ketchup
- 1/2 tsp crushed red pepper