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Recipes

Eggs on the Grill

Eggs on the Grill

By

Preheat an outdoor grill for medium high heat and lightly oil grate

  • 12 Eggs
0/5 (0 Votes)

My Dal

My Dal

By

Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil

  • 1 cup split mung dal
  • 2 teaspoons turmeric
  • 5 cups water
  • 1 tablespoon salt
  • 2 teaspoons coriander seeds
  • 3 teaspoons cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 5 dried red chilies
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 3 tablespoons minced shallots
  • 1 cup coconut milk
  • Cooked basmati rice, for serving
  • Celery leaves, for serving
0/5 (0 Votes)

Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

By

Heat 2 tablespoons oil in a large ovenproof skillet over medium heat

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1 medium red or yellow bell pepper, chopped
  • 2 cups sliced mushrooms (8 ounces)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt plus a pinch, divided
  • 1/2 teaspoon freshly ground pepper plus a pinch, divided
  • 1/2 cup Madeira, preferably medium dry, or sherry
  • 2 tablespoons tomato paste
  • 1 1/2 cups wild rice (about 10 ounces)
  • 1 14-ounce can diced tomatoes, preferably fire-roasted
  • 2 cups mushroom or vegetable broth
  • 1 1/2 cups water
  • 1/4 teaspoon crumbled saffron
  • 2 cups halved Brussels sprouts
  • 1 small sweet potato, peeled and cut into 1-inch cubes
0/5 (0 Votes)

Honey-Garlic Slow Cooker Chicken Thighs

Honey-Garlic Slow Cooker Chicken Thighs

By

Lay chicken thighs into the bottom of a 4-quart slow cooker

  • 4 skinless, boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
0/5 (0 Votes)

Tofu Parmigiana

Tofu Parmigiana

By

"Breaded tofu a la parmigiana

  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese
0/5 (0 Votes)

Pumpkin Orange Ginger Cheesecake

Pumpkin Orange Ginger Cheesecake

By

Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter

  • Crust:
  • 1 tablespoon butter, at room temperature
  • 1/4 cup ground gingersnaps
  • Filling:
  • 3 packages (8 ounces each) low-fat cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 eggs at room temperature
  • 3 egg whites, room temperature
  • 2 cups cooked pumpkin puree
  • 1 tablespoon flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup orange marmalade
  • 1 tablespoon Grand Marnier or orange liqueur
  • Topping:
  • 2 tablespoons orange marmalade, warmed
  • 1/4 cup very finely minced crystallized ginger
  • 1/4 cup chopped pistachios
5/5 (1 Votes)

Phở Gà

Phở Gà

By

Normally I’m a big fan of adding condiments such as basil, bean sprouts hoisin and hot sauce to phở bò (beef p...

  • for the soup
  • Enough stock and chicken for 4-5 bowls
  • 3-4 pound organic free-range chicken with offal
  • 1 large onion peeled and cut in half
  • 7 large cloves of garlic
  • 60 grams of fresh ginger sliced in half lengthwise (about 3″ length)
  • roots and stems of 1 bunch of cilantro
  • 2 whole star anise
  • 12 cloves
  • 2 ″x1″ piece of cassia bark (a.k.a. Saigon Cinnamon)
  • 1/2 teaspoon cracked white pepper
  • 80 g yellow rock sugar (light brown sugar also works)
  • 2 tablespoons fish sauce
  • 1 tablespoon salt (or to taste)
  • for serving
  • for 4 bowls of phở
  • 16 ounces dried phở noodles
  • 1/2 small onion, very thinly sliced
  • 2 scallions, chopped
  • chopped cilantro (about 1/4 cup)
  • for pickled chilies
  • 4 serrano chili peppers sliced thin (bird chilies or jalapenos work too)
  • 1/4 cup rice or cider vinegar
  • 1/4 teaspoon salt
4.5/5 (39 Votes)

Chocolate Beet Cake

Chocolate Beet Cake

By

Bring a full pot of water to a boil and add the beets (peel on)

  • 1-1/2 cups almond meal (I use Bob’s Red Mill)
  • 1/2 cup brown rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons sea salt
  • 1-1/2 cups coconut sugar (or a combination of granulated sugar and brown sugar)
  • 2/3 cup cacao powder
  • 1/4 cup dark chocolate chips, optional
  • 2 medium sized red beets
  • 3 eggs
  • 1/2 cup almond milk
  • 1/3 cup grapeseed oil
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

Heirloom Bean Salad with Seasonal Vegetables

Heirloom Bean Salad with Seasonal Vegetables

By

1. If your beans aren’t already cooked, soak them overnight or at least 6 hours

  • 3/4 cup cooked Rancho Gordo Pinquito beans
  • 2 small carrots or 1 medium carrot, thinly sliced
  • 1/4 cup sliced radish
  • 1/2 green onion, finely chopped
  • 2 tablespoons freshly diced parsley
  • 1 tablespoon olive oil or nut oil
  • 2 teaspoons rice (or red wine) vinegar
  • Salt and pepper
0/5 (0 Votes)

Lemon Curd

Lemon Curd

By

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt
0/5 (0 Votes)