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Recipes

Eggplant Casserole

Eggplant Casserole

By

Preheat an oven to 375 degrees F

  • 4 tablespoons olive oil
  • 1 pound eggplant, cut into 1/2-inch dice
  • 1 red pepper, cut into 1/2-inch dice
  • 4 ribs celery, cut into 1/2-inch dice
  • 1 onion, chopped into 1/2-inch dice
  • 1/2 cup chopped fresh basil leaves
  • 1 cup grated Parmesan
  • 1/2 cup heavy cream
  • 1 cup Italian seasoned bread crumbs
  • Salt and pepper
0/5 (0 Votes)

Chickpea Soup

Chickpea Soup

By

by Ola Rudin and Sebastian Persson

  • 1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
  • 3 tablespoons olive oil
  • 2 large onions, coarsely chopped
  • 4 garlic cloves, chopped
  • 1 sprig thyme
  • 1/2 cup dry white wine
  • 4 cups vegetable broth
  • Kosher salt
  • 1 bunch broccoli, stems reserved for another use, cut into small florets
  • Flat-leaf parsley and fresh tarragon leaves (for garnish)
4.6/5 (5 Votes)

Grilled Salmon Fillet with Honey-Mustard Sauce

Grilled Salmon Fillet with Honey-Mustard Sauce

By

Recipe courtesy Bobby Flay, 2007

  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons honey
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons finely chopped fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 2 pound fillet salmon, skin on
  • 2 tablespoons canola oil
  • 1 bunch watercress, coarsely chopped
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons aged sherry vinegar
  • 2 tablespoons extra-virgin olive oil
0/5 (0 Votes)

Coq Au Vin

Coq Au Vin

By

Preheat the oven to 250 degrees F

  • 2 tablespoons good olive oil
  • 4 ounces good bacon or pancetta, diced
  • 1 (3 to 4-pound) chicken, cut in 8ths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound carrots, cut diagonally in 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 bottle (375 ml) good dry red wine such as Burgundy
  • 1 cup good chicken stock, preferably homemade
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound frozen small whole onions
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced
4.4/5 (7 Votes)

Macaroni and Cheese

Macaroni and Cheese

By

2011 Ree Drummond, All Rights Reserved

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard (more if desired)
  • 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
  • Salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper
  • Optional spices: cayenne pepper, paprika, thyme
  • 1 pound thick-cut peppered bacon
  • 3 yellow onions, halved and sliced
  • 3 tablespoons butter
  • 8 ounces gorgonzola
  • Cooked sliders and/or macaroni and cheese, for serving
0/5 (0 Votes)

Grilled Tomatoes with Basil Vinaigrette

Grilled Tomatoes with Basil Vinaigrette

By

Southern Living JULY 1997

  • 3 yellow tomatoes
  • 3 red tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • Garnish: fresh basil sprigs
0/5 (0 Votes)

Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

By

2009, Ina Garten, All Rights Reserved

  • 16 extra-large white mushrooms
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine or medium sherry
  • 3/4 pound sweet Italian sausage, removed from the casings
  • 6 scallions, white and green parts, minced
  • 2 garlic cloves minced
  • 2/3 cup panko crumbs
  • 5 ounces mascarpone cheese, preferably from Italy
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Easy Mocha Chip Ice-Cream Cake

Easy Mocha Chip Ice-Cream Cake

By

Southern Living AUGUST 2011

  • 1 pt. premium dark chocolate chunk-coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
  • 6 cream-filled chocolate sandwich cookies, finely crushed
  • Mocha Ganache
  • Garnish: chocolate-covered coffee beans
4.4/5 (16 Votes)

Chicken and Cornbread Dumplings

Chicken and Cornbread Dumplings

By

Ingredients Chicken 3 skinned, bone-in chicken breasts (about 1 1/2 lb

  • Chicken
  • 3 skinned, bone-in chicken breasts (about 1 1/2 lb.)
  • 6 skinned and boned chicken thighs (about 1 lb.)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon poultry seasoning
  • 1/2 pound carrots, sliced
  • 1/2 pound parsnips, sliced
  • 4 celery ribs, sliced
  • 1 sweet onion, chopped
  • 2 (10 3/4-oz.) cans cream of chicken soup
  • 1 (32-oz.) container chicken broth
  • Cornbread Dumplings
  • 1 1/2 cups all-purpose flour
  • 1/2 cup self-rising yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1/4 teaspoon dried thyme
  • 2 teaspoons chopped fresh flat-leaf parsley
4.7/5 (6 Votes)

Lemon Vanilla Dutch Baby with Blueberry Sauce - TODAY.com

Lemon Vanilla Dutch Baby with Blueberry Sauce - TODAY.com

By

Preparation Preheat oven to 425F

  • BATTER
  • 1 cup flour
  • 1 tablespoon sugar
  • 4 eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla paste
  • 4 tablespoons butter
  • 1 teaspoon salt
  • BLUEBERRY SAUCE
  • 4 cups blueberries
  • 2 tablespoons water
  • 1/2 cup of sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Pinch salt
  • FOR SERVING
  • 1 tablespoon powdered sugar
4.6/5 (7 Votes)