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Recipes

Taco Salad

Taco Salad

By

Mix ingredients Add Ranch dressing

  • 1 lb ground been seasoned with taco seasoning
  • 1 can kidney beans
  • Lettuce
  • Tomato
  • green onion
  • Cheddar cheese
  • Taco chips
  • Jalapeño
0/5 (0 Votes)

Praline-Topped Brie

Praline-Topped Brie

By

Directions Preheat oven to 350

  • 1 (13 -15 ounce) brie round or 1 (13 -15 ounce) camembert cheese
  • 1 ⁄2 cup orange marmalade
  • 2 tablespoons brown sugar
  • 1 ⁄3 cup chopped pecans
  • toasted baguette, slices (or both) or assorted plain cracker (or both)
0/5 (0 Votes)

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

By

Cream butter and sugars. Add vanilla, salt and egg

  • 1 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 2 cups flour
  • 1 egg
  • 8-12 oz chocolate chips
  • 1 cup nuts (pecans or walnuts)
0/5 (0 Votes)

Classic Greek Salad

Classic Greek Salad

By

Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper...

  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • 1/4 cup red wine vinegar
  • Grated zest and juice of 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 12 to 14 small vine-ripened tomatoes, quartered
  • 1 cup kalamata olives, halved and pitted
  • 5 Persian cucumbers
  • 1 4-ounce block Greek feta cheese, packed in brine
  • Fresh oregano leaves, for topping (optional)
  • Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
4.4/5 (9 Votes)

Baby Red Potatoes-Sauteed

Baby Red Potatoes-Sauteed

By

Cook potatoes. In small bowl combine butter, parsley, scallions, and sun dried tomatoes

  • Small red potatoes
  • 4 tbsp butter
  • 2 tbsp flat leaf parsley
  • 2 tbsp scallions
  • 2 tbsp sun dried tomatoes in oil
  • Pancetta (optional)
5/5 (1 Votes)

Dates wrapped in Bacon

Dates wrapped in Bacon

By

Slice bacon in half. Place bacon on baking sheet and bake 10-15 minutes or until just starting to brown

  • 6 slices bacon (not thick)
  • 2 Tbsp Dijon mustard
  • 2 Tbsp syrup
  • 12 pitted dates
0/5 (0 Votes)

Sausage Cornbread Stuffing

Sausage Cornbread Stuffing

By

Directions Preheat oven to 350 degrees

  • 2 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 2 Bags coarsely crumbled cornbread, toasted
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp Sage
  • 3 egg yolks, lightly beaten
  • 3 tablespoons plus 1/2 cup unsalted butter, divided
  • 3 cloves garlic, roughly chopped
  • 3/4 cup dry white wine, divided
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 2 cups turkey stock or unsalted chicken stock, plus more if needed (up to 1/2 cup)
4.5/5 (4 Votes)

Cedar Plank Salmon

Cedar Plank Salmon

By

Preheat grill Place salmon skin side down on the cedar plant

  • 2 lb Salmon fillet
  • 1 cedar plank soaked in water for 30 minutes
  • 1/2 cup brown sugar
  • 2 tbsp canola oil
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper
0/5 (0 Votes)

Herb Buttered Potatoes and Corn

Herb Buttered Potatoes and Corn

By

Cook potatoes Mix white sauce

  • Baby red potatoes, cut in half
  • Salt and pepper
  • Butter
  • Chives
  • Parsley
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • Chives
  • Parsley
4/5 (1 Votes)

Ricotta-Filled Meatballs With Fennel and Chili

Ricotta-Filled Meatballs With Fennel and Chili

By

Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight

  • 1/2 pound fresh ricotta cheese
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1 bulb fennel, finely diced
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 slices white bread, torn into small pieces
  • 1 cup milk
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 large egg
  • Zest of 1 lemon, finely chopped
  • 1 tablespoon red pepper flakes, plus more for topping
  • 1 1/2 tablespoons fennel seeds, toasted and ground
  • 1/2 cup grated pecorino romano cheese
  • 1/2 cup grated parmesan cheese
  • 1 bunch parsley, leaves finely chopped
  • Kosher salt and freshly ground pepper
  • 3/4 cup canola oil
  • 8 cups tomato sauce
  • Cooked bucatini or spaghetti, for serving (optional)
  • Fennel pollen, for topping (optional)
5/5 (1 Votes)