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Recipes

Spinach Parmesan with Pasta

Spinach Parmesan with Pasta

By

Melt the butter in a large sauté pan or skillet over medium heat

  • 4 Tbsp butter
  • 2 c cooked penne pasta
  • 2 c milk
  • 1 c heavy cream or half and half
  • 3 Tbsp flour
  • 3/4 c onion, chopped
  • 1/2 c sun-dried tomatoes, chopped
  • 3 cloves garlic, chopped
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • pinch of fresh nutmeg
  • 1 1/2 c fresh Parmesan, grated
  • 9 oz frozen spinach, defrosted and drained
0/5 (0 Votes)

Frito Pie

Frito Pie

By

1. Make the Chili: Heat the oil in a large Dutch oven over medium heat until it is shimmering

  • For the Chili:
  • 2 tablespoons vegetable oil
  • 2 yellow onions, finely chopped
  • 1 red bell pepper, stemmed, seeded and finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, divided
  • 6 garlic cloves, minced
  • 2 pounds ground beef (85-90% lean)
  • 2 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can tomato puree
  • For the Frito Pie:
  • 1 (10.25-ounce) bag Fritos corn chips
  • 16 ounces sharp cheddar cheese, shredded
  • 2 green onions, thinly sliced
4.7/5 (12 Votes)

Crunchy Noodle Salad

Crunchy Noodle Salad

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 1/2 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (white and green parts), sliced diagonally
  • 3 tablespoons chopped fresh parsley leaves
0/5 (0 Votes)

Red Velvet Cheesecake

Red Velvet Cheesecake

By

1. Make the Cheesecake: Preheat oven to 350 degrees F

  • INGREDIENTS:
  • For the Cheesecake:
  • 32 ounces cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 4 eggs, at room temperature
  • 3/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • For the Red Velvet Cake:
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 6 tablespoons red food coloring (liquid)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon distilled white vinegar
  • For the Cream Cheese Frosting:
  • 1 cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 5 cups powdered sugar
  • 2 tablespoons vanilla extract
4.2/5 (21 Votes)

White Bean-and-Collard Soup

White Bean-and-Collard Soup

By

Ingredients 2 thick hickory-smoked bacon slices 2 cups chopped smoked ham 1 medium onion, finely chopped 5...

  • 2 thick hickory-smoked bacon slices
  • 2 cups chopped smoked ham
  • 1 medium onion, finely chopped
  • 5 (16-oz.) cans navy beans
  • 1 cup barbecue sauce
  • 1 (6-oz.) can tomato paste
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 3 cups shredded collard greens
  • Hot sauce
4/5 (2 Votes)

Curried Chicken Salad

Curried Chicken Salad

By

Bring the broth and water to a boil in a medium saucepan

  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
  • 1/4 cup sliced almonds
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1 cup halved red grapes
  • 1/4 cup chopped cilantro leaves
  • Salt and freshly ground black pepper
  • 5 ounces mixed greens (about 5 cups lightly packed))
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
4.6/5 (5 Votes)

Sausage, Peppers and Onions

Sausage, Peppers and Onions

By

Heat the oil in a heavy large skillet over medium heat

  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian turkey sausage
  • 2 red bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine
  • 1 (15-ounce) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  • 4 to 6 fresh Italian sandwich rolls, optional
4.6/5 (9 Votes)

Peppered Beef Soup

Peppered Beef Soup

By

Lisa Hurst, Blacksburg, Virginia, Southern Living SEPTEMBER 2008

  • 1 (4-lb.) sirloin tip beef roast
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 medium-size red onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 large baking potatoes, peeled and diced
  • 1 (16-oz.) package baby carrots
  • 2 (12-oz.) bottles lager beer*
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon beef bouillon granules
  • 1 1/2 to 3 tsp. freshly ground pepper
  • 4 bay leaves
  • Salt to taste
4.5/5 (10 Votes)

Turkey Meatloaf

Turkey Meatloaf

By

Preheat oven to 325 degrees F

  • 3 cups chopped yellow onions (2 large onions)
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 5 pounds ground turkey breast
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten
  • 3/4 cup ketchup
4.7/5 (3 Votes)

BUTTERNUT SQUASH SOUP W/CURRY

BUTTERNUT SQUASH SOUP W/CURRY

By

Directions Heat oil in a large Dutch oven over medium heat

  • 1/4 cup olive oil
  • 1 cup diced shallots
  • 3 cloves garlic
  • 1/4 cup minced fresh peeled ginger
  • 4 bay leaves
  • 1/2 tablespoon crushed red-pepper flakes
  • 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
  • 1 1/3 teaspoons coarse salt
  • 1 teaspoon curry powder
  • 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
  • 1 one-inch chunk palm sugar (available in Asian grocery stores)
  • 1 fifteen-ounce can low-fat coconut milk
  • Freshly chopped chives, for garnish
  • Fresh curry leaves, for garnish
0/5 (0 Votes)