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Recipes

Gluten-Free Lava Cakes

Gluten-Free Lava Cakes

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1) Preheat the oven to 375°F and lightly grease 3 silicone baking cups

  • 1/2 cup plus 2 tablespoons King Arthur Gluten-Free Chocolate Cake Mix: 1
  • 1/2 cup confectioners' sugar: 1
  • 1/8 cup Dutch-process cocoa: 1
  • 1/4 teaspoon espresso powder: 1
  • 3 tablespoons hot water: 1
  • 6 tablespoons butter, melted: 1
  • 1 large egg: 1
  • 6 Belcolade bittersweet disks, optional: 1
4/5 (1 Votes)

Chicken Breasts with Roasted Lemons

Chicken Breasts with Roasted Lemons

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To prepare roasted lemons: Preheat oven to 325°F

  • 3 medium lemons, thinly sliced and seeded
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 cups reduced-sodium chicken broth
  • 2 tablespoons drained capers, rinsed
  • 2 teaspoons butter
  • 3 tablespoons chopped fresh parsley, divided
4.7/5 (19 Votes)

Squash Casserole

Squash Casserole

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This creamy, crowd-pleasing side dish features summer squash, carrots, stuffing mix and cheese baked in a creamy sa...

  • 3 cups Pepperidge Farm® Cornbread Stuffing
  • 1/4 cup butter, melted (1/2 stick)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup sour cream
  • 2 small yellow squash, shredded (about 2 cups)
  • 2 small zucchini, shredded (about 2 cups)
  • 1 small carrot, shredded (about 1/3 cup)
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
4.4/5 (17 Votes)

Tomatoes Stuffed with Rice

Tomatoes Stuffed with Rice

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Directions Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked th...

  • 1 cup Arborio rice (or other short-grain white rice)
  • 6 ripe but firm large tomatoes
  • 4 tablespoons olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper
  • 1 garlic clove, minced
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1/4 cup grated Parmesan
4.4/5 (10 Votes)

Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze

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Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray, or grease and “sugar” it with shortening an...

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil (or coconut oil)
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup buttermilk
  • 2 cups flour (2 cups all-purpose or 1 cup all-purpose + 1 cup whole wheat)
  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1-2 tablespoons heavy whipping cream
4.7/5 (12 Votes)

Grilled Peach- and Mustard-Glazed Pork Tenderloin

Grilled Peach- and Mustard-Glazed Pork Tenderloin

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1 In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients

  • 1/2 cup peach preserves
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive or vegetable oil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 2 pork tenderloins (about 3/4 lb each)
4.4/5 (8 Votes)

Low Carb Apple Flax Muffins

Low Carb Apple Flax Muffins

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Preheat oven to 350 F. Grease a 12-muffin tin very well

  • 1 and 1/4 cup flax seed meal
  • 2 teaspoons baking powder
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Artificial sweetener equal to 3/4 cup sugar (1/2 cup can be flavored sugar-free syrup)
  • 4 large eggs, beaten
  • 1/4 cup oil
  • 1/2 cup liquid (flavored syrup or water)
  • 1 Tablespoon vanilla
  • 1 medium apple, chopped fairly finely
  • 1/2 cup chopped pecans (optional)
0/5 (0 Votes)

Raspberry Streusel Bars

Raspberry Streusel Bars

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1 Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/3 cup butter or margarine, softened
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon almond extract
  • 1 egg
  • 1/2 cup seedless raspberry jam
4.5/5 (19 Votes)

Braised Brisket and Vegetables

Braised Brisket and Vegetables

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Directions Heat oven to 350° F

  • 1 tablespoon canola oil
  • 1 3-pound piece beef brisket, trimmed
  • 1 tablespoon ground coriander
  • kosher salt and black pepper
  • 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1 large onion, peeled and cut into wedges, stem ends left intact
  • 1/4 cup tomato paste
  • 5 cups low-sodium chicken broth
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
4.5/5 (16 Votes)

Slow-Cooker Barbecue Beef Sandwiches

Slow-Cooker Barbecue Beef Sandwiches

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1 Trim excess fat from beef

  • 3 pounds beef boneless chuck roast
  • 1 cup barbecue sauce
  • 1/2 cup peach or apricot preserves
  • 1/3 cup chopped green bell pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons packed brown sugar
  • 1 small onion, sliced
  • 12 kaiser or hamburger buns, split
4.5/5 (13 Votes)