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Recipes

Olive Garden florentine lasagna

Olive Garden florentine lasagna

By

Steam spinach until tender; press out excess moisture and chop coarsely

  • 1 pound Fresh spinach
  • 1 pound Fresh mushrooms -- chop coarse
  • 1 cup Onion -- chopped
  • 10 milliliters Garlic -- minced
  • 2 tablespoons Olive oil
  • 3 cups Ricotta cheese
  • 1 2/3 cups Parmesan cheese -- divide
  • 1 Egg
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 3/4 teaspoon Dried basil
  • 3/4 teaspoon Dried oregano
  • 16 Lasagna noodles
  • 4 1/2 cups Mozzarella cheese -- shredded
  • Mariana sauce or tomato-Cream sauce as desired
  • Extra Parmesan cheese
4.6/5 (20 Votes)

Leek, Bacon & Potato Soup

Leek, Bacon & Potato Soup

By

With their mild onion flavor, leeks are a delicious addition to this potato soup recipe

  • 1 lb thick-cut bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium-size onion
  • 2 large carrots, peeled and sliced
  • 2 leeks, white and pale-green parts, sliced thin
  • 8 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 1/8 teaspoon cayenne pepper
  • white pepper to taste
  • garlic powder
  • onion powder
  • garlic and rosmary powder
  • heavy cream
  • 1-1/4 cups shredded cheddar cheese
  • salt to taste
5/5 (1 Votes)

Maple-Vanilla Syrup

Maple-Vanilla Syrup

By

Recipe by tlmcguire "This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or Fren

  • 4 cups white sugar
  • 1/2 cup light brown sugar
  • 3 tablespoons corn syrup
  • 2 cups water
  • 1 teaspoon imitation maple flavor
  • 1 teaspoon vanilla extract
4.5/5 (15 Votes)

Broccoli Casserole

Broccoli Casserole

By

Saute' onions and celery in butter

  • 1/2 cup chopped onion
  • 1/2 cup celery, chopped
  • 4 tablespoons butter
  • 1 10 oz package of broccoli spears or bits
  • salt and pepper to taste
  • 1 10 oz can cream of mushroom soup
  • 1 10 oz cab cream of chicken soup
  • 1 cup grated cheese
  • 2 cups cooked rice
0/5 (0 Votes)

Quick Corn Stew

Quick Corn Stew

By

Heat water and soy milk together on a low flame

  • 1 1/2 cups water
  • 1 1/2 cups soy milk
  • 1 tablespoon whole wheat flour
  • 2 tablespooons Dr. Fuhrman's VegiZest
  • 1 teaspoon dulse
  • 1/2 teaspoon Mrs. Dash seasoning
  • 1 teaspoon Spike seasoning (no salt)
  • 1 teaspoon date sugar (found in health food stores)
  • 1 teaspoon Butter Buds (optional)
  • 1 medium potato, peeled and diced
  • 1 carrot, diced
  • 1/2 medium onion, diced
  • 1/2 medium red bell pepper, chopped
  • 1 clove garlic, minced or pressed
  • 1 10-ounce bag (or box) frozen corn
0/5 (0 Votes)

Eggplant and Tomato Tagine

Eggplant and Tomato Tagine

By

You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas

  • 11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 cup finely diced red bell pepper (about 1 large)
  • 2 tablespoons tomato paste
  • 1 teaspoon Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
0/5 (0 Votes)

Tagine M' Hammar

Tagine M' Hammar

By

In this traditional Moroccan Cornish hens are seasoned liberally with spices, stuffed with couscous and baked until...

  • 1 tablespoon sweet paprika
  • 2 teaspoons cumin seeds
  • 1 teaspoon brown sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon chile pepper flakes
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Salt to taste
  • 4 Cornish hens
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 recipe Apricot Couscous
  • 1/2 cup white wine
  • 3 tablespoons butter
  • Honey to taste
  • 1 cinnamon stick
  • 4 cilantro sprigs
  • 4 lemon slices
0/5 (0 Votes)

Biscuits

Biscuits

By

Recipe courtesy Paula Deen, 2008

  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
0/5 (0 Votes)

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

By

Place everything in soup pot except mushrooms

  • 2 cups water
  • 2 cups soy milk
  • 1 can low sodium vegetable broth
  • 6 carrots, sliced in large slices
  • 5 organic celery stalks, sliced in 1/2 inch slices
  • 2 onions, cut in half
  • 2 zucchini, medium size, cut in large pieces
  • 2 whole butternut squash, peeled and cubed
  • 3 tablespoons Dr. Fuhrman's VegiZest
  • 1 tablespoon nutmeg
  • 1 teaspoon salt-free Spike or Mrs. Dash seasoning
  • 1 teaspoon ground cloves
  • 1/2 - 1 pound shiitake, cremini, and/or oyster mushrooms, stems removed and cut in half
0/5 (0 Votes)

Cream Cheese Frosting

Cream Cheese Frosting

By

1 with eletric mixer mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth

  • 1/2 cup butter (1 stick)
  • 8 oz philly cream cheese
  • 2-3 cups powdered sugar
  • 1 tsp vanilla
0/5 (0 Votes)