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Recipes
5-Minute Stir-Fry Sauce
By KeyIngredient
1. Sauté the garlic and ginger in sesame oil over medium heat
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tsp raw ginger
- 1 tbsp sesame seeds
- 2 tbsp sesame oil
- 1 tsp cornstarch
Cinnamon Toast
By KeyIngredient
Preheat oven to 350 degrees
- 8 slices Bread (whole Wheat Is Great!)
- 1 stick Salted Butter, Softened
- 1/2 cup Sugar (more To Taste)
- 1 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Vanilla Extract (more To Taste)
- 1/4 teaspoons Ground Nutmeg (optional)
Greek Cucumber and Chickpea Bowl | Cooking Light
By KeyIngredient
1 1/2 teaspoons extra-virgin olive oil 1 1/2 teaspoons red wine vinegar 1/8 teaspoon freshly ground black pepper
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- Dash of kosher salt
- 1/2 cup drained canned unsalted chickpeas
- 2 tablespoons slivered roasted red bell peppers
- 2 pitted kalamata olives, finely chopped
- 1/2 cup thinly sliced cucumber
- 2 tablespoons crumbled feta cheese
- 2 teaspoons chopped fresh dill
Baked Spinach and Gruyère
By KeyIngredient
The gratin can be baked and refrigerated up to 1 day in advance
- 1 tablespoon olive oil, plus more for the dish
- 6 shallots, thinly sliced
- kosher salt and black pepper
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 teaspoon grated nutmeg
- 4 10-ounce boxes frozen leaf spinach, thawed
- 1/2 cup grated Parmesan (2 ounces)
- 2 cups grated Gruyere (8 ounces)
- 1 cup dry white wine
Hoiday Squares Florentine
By KeyIngredient
Combine all ingredients except cresecent rolls Unroll rolls, but do not separate Press into bottom of 9x13 b...
- 4 eggs beaten
- 1 can mushroom souop
- 2 pkg (10 oz) frozen chopped spinach (thawed and well drained)
- 1/4 cup minced onion
- 1 cup shredded swiss cheese
- 1/4 cup parm. cheese
- 1 pkg. (8 oz) crescent rolls
Chicken Enchilada-Stuffed Spaghetti Squash
By KeyIngredient
Position racks in upper and lower thirds of oven; preheat to 450degrees F
- 2 8-ounce boneless, skinless chicken breasts
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 1/4 cups red enchilada sauce, divided
- 1 medium zucchini, diced
- 1 cup shredded pepper Jack cheese
Caramelized French Toast
By KeyIngredient
Melt two tablespoons of butter in a frying pan or skillet over medium high heat
- 4 tablespoons butter, divided
- 6 eggs
- 1/2 cup milk
- 1/8 teaspoon salt
- 8 slices bread
- 1 cup brown sugar
- 1/2 cup water
Salsa Roll-Ups
By KeyIngredient
Mix cream cheese and salsa
- 125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese, softened
- 3 Tbsp. salsa
- 2 spinach-flavoured tortillas or wraps (10 inch)
- 1/2 cup shredded CRACKER BARREL Cheddar Cheese Light - Made with 2% Milk
- chili powder
- add a little garlic for a kick
Chicken and Dumplings Like Cracker Barrel's
By KeyIngredient
This tastes just like Cracker Barrel's, if you have ever tried it
- 1 (3 -6 lb) frying chickens (any whole chicken will do)
- 2 quarts water
- 2 teaspoons salt
- 1/2 teaspoon pepper (I use coarse ground and double it)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening (I use Crisco sticks)
- 3/4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
Key Lime Pie
By KeyIngredient
Heat oven to 350. Have a 9" pie plate ready
- Crust:
- 6 Tbsp. butter melted
- 1 1/2 c. graham cracker crumbs
- Filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 tsp. grated lime peel
- 1/2 c. Key lime juice
- 1 c. heavy whipping cream
- 2 Tbsp. sugar