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Recipes
Olive Cheese Bread
By KeyIngredient
Yummy app from Pioneer Woman!
- 1 loaf French Bread
- 6-8 ounces, weight Pimiento-stuffed Green Olives
- 6-8 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- 1/2 cup Mayonnaise
- 1 pound Monterey Jack Cheese, Grated
Pinwheel Sugar Cookies
By KeyIngredient
Beat first 4 ingredients with mixer until blended
- 1 cream cheese softened
- 3/4 c. butter softened
- 1 c. sugar
- 2 tsp. vanilla
- 2 1/4 c. flour
- 1/2 tsp. baking soda
- 2 Tbsp. butter melted
- Red & green colored sugars...or other colors
Parmesan Baked Chicken - WTT - Delete Duplicate
By KeyIngredient
Combine mayonnaise, Parmesan cheese and garlic powder in a mixing bowl
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- 3/4 cup Italian-flavored dry bread crumbs
Broccoli Cheese Rice with White Beans
By KeyIngredient
Cook the rice according to package directions
- 1 cup uncooked brown rice (I used a brown rice blend from Costco - love it)
- 1 head broccoli, cut into florets
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 6 tablespoons almond meal
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup broth as needed
- 1 14-ounce can white beans, rinsed and drained
- crushed almonds for topping
- sliced green onions for topping
Western Bean Chili
By KeyIngredient
Brown hamburger and onion, drain well
- 1 pound hamburger
- 1 small onion
- 2/3 cup brown sugar
- 1/4 cup mustard
- 1/2 cup ketchup
- 1/2 cup bbq sauce
- 1/4 tsp chili powder
- 1/4 tsp liquid smoke
- 1 tsp baking soda
- 1 can red kidney beans -- undrained
- 1 can butter beans -- undrained
- 2 cans pork and beans
- 1 can pinto beans -- undrained
SAUSAGE-STUFFED MUSHROOMS W/RICOTTA SALATA
By KeyIngredient
AUTUMN 2013 By: Christopher St
- 1 can (796 mL) Italian tomatoes
- 1/4 cup (60 mL) olive oil, divided
- 4 cloves garlic, finely chopped
- 2 tsp (10 mL) sugar
- 1 tsp (5 mL) red wine vinegar
- 1/4 tsp (1 mL) fennel seed
- Salt
- Freshly ground black pepper to taste
- 1 small cooking onion, finely chopped
- 2 sweet Italian sausages, removed from casing
- 1 to 2 tbsp (15 to 30 mL) bread crumbs
- 24 medium-size cremini mushrooms, stems removed and reserved for another use
- Shavings of ricotta salata to garnish
Art's Roast Beef - Anderson, Indiana (Copycat)
By KeyIngredient
Shhh!!! This is a secret recipe and I have it on good authority that it's the real deal
- 3 -4 lbs rump roast
- 2 cups water
- 15 ounces tomato sauce
- 1 onion, cut into large pieces
- 2 green peppers, cut into large pieces
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon garlic
- 1 teaspoon oregano
- 1/4 teaspoon anise seed
- 1 loaf French bread
Dried Pears
By KeyIngredient
Wonderful with blue cheese or as a base for liver paté
- 1 cup (250 mL) water
- 1 cup (250 mL) granulated sugar
- 1 tbsp (15 mL) lemon juice
- 2 pears
Easy Farfalle with Zucchini and Parsley-Almond Pesto
By KeyIngredient
Bring a large pot of salted water to a boil
- 1 pound farfalle
- 1 garlic clove
- 1/3 cup unsalted roasted almonds
- 1 1/2 cups flat-leaf parsley leaves
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- 1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
- Pinch of crushed red pepper
Tuna Pasta
By KeyIngredient
Mediterranean Tuna Pasta
- 2 5-ounce cans of albacore tuna (preferably packed in olive oil), drained*
- 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup)
- 1/4 cup pitted, kalamata olives, coarsely chopped
- 1/4 cup chopped red onion
- 2 Tbsp chopped parsley
- 1 Tbsp capers, coarsely chopped
- 2 teaspoons lemon juice
- 2 Tbsp extra virgin olive oil (more if you are using tuna packed in water)
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 3/4 pound fusilli pasta, dry
- 1 cup grated Mozzarella cheese