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Recipes

One Pot Moroccan Chicken Rice and Potatoes

One Pot Moroccan Chicken Rice and Potatoes

By

Preheat oven to 400 degrees

  • 3 lbs chicken drumsticks
  • 1 lb Yukon gold potatoes chopped into chunks
  • 1 cup short grain brown rice rinsed
  • 2 cups fat free chicken broth
  • 1 large onion finely chopped
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 2 tsp coriander
  • 2 tsp tumeric
  • Juice from 1/2 a lemon
  • Salt and pepper to taste
4.5/5 (2 Votes)

Sweet Corn Tamales

Sweet Corn Tamales

By

Makes about 14 medium-size tamales Recipe from Season 6 of Mexico - One Plate at a Time

  • 2 larges ears fresh sweet corn in their husks
  • 1 pound (about 2 cups) fresh masa for tamales
  • OR about 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2
  • tablespoons hot water, then allowed to cool
  • 4 ounces (one stick) unsalted butter, cut into 1/2-inch bits and slightly softened
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 poblano chile, roasted, peeled and sliced
  • 6 ounces melting cheese like Chihuahua, Monterey Jack or mild cheddar, cut into 3-inch sticks.
0/5 (0 Votes)

Frontera Grill's Now-Classic Ceviche

Frontera Grill's Now-Classic Ceviche

By

Makes about 4 cups, enough for 6 to 8 as a starter I never tire of this ceviche: the lilt of fresh-fresh fis...

  • 1 pound “sashimi-quality” skinless meaty ocean fish fillet (halibut, snapper and bass are great choices), cut into 1/2-inch cubes
  • 1 1/2 About 1 1/2 cups fresh lime juice
  • 1 small white onion, chopped into 1/4-inch pieces
  • Hot green chiles to taste (roughly 2 or 3 serranos or 1 large jalapeno), stemmed and roughly chopped
  • 1/4 cup pitted green olives, preferably manzanillos
  • 1 large (about 10-ounce) ripe round tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
  • OR 1/4 cup (lightly packed, about 1 ounce) soft sundried tomatoes, chopped into 1/8-inch pieces
  • 1/4 small jícama, peeled and chopped into 1/4-inch pieces
  • (optional, but suggested if using sundried tomatoes)
  • 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
  • 2 tablespoons olive oil, preferably extra-virgin
  • Salt
  • 1 teaspoon sugar
  • 16 About 16 ounces of sturdy tortilla chips or 3- to 4-inch tostadas (preferably chips or tostadas from a local tortillería), for serving
0/5 (0 Votes)

Acapulco-Style Shrimp Cocktail

Acapulco-Style Shrimp Cocktail

By

Makes 4 cups, serving 4 to 6 Recipe from Season 3 of Mexico - One Plate at a Time

  • 1 pound cooked shrimp
  • 1/2 cup fresh lime juice
  • 3/4 cup ketchup
  • 1 to 2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
  • 1 teaspoon Worcestershire sauce
  • 1/2 small white onion, finely diced
  • 1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
  • 1 ripe avocado
0/5 (0 Votes)

Roasted Red-Pepper Sauce

Roasted Red-Pepper Sauce

By

PointsPlus™ Value: 2 Servings: 4 Preparation Time: 6 min Cooking Time: 17 min Level of Difficulty: Eas

  • 3 large sweet red pepper(s)
  • 1 Tbsp olive oil, extra-virgin
  • 3 clove(s) (medium) garlic clove(s), minced
  • 1/2 tsp dried basil
  • 2 tsp Sherry vinegar
  • 1/2 tsp table salt
  • 1/8 tsp black pepper, freshly ground
0/5 (0 Votes)

Slow-Cooked Short Ribs

Slow-Cooked Short Ribs

By

Directions In a large resealable plastic bag, combine the flour, salt and pepper

  • 2/3 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 pounds boneless beef short ribs
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 1/2 cups beef broth
  • 3/4 cup red wine vinegar
  • 3/4 cup packed brown sugar
  • 1/2 cup chili sauce
  • 1/3 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
0/5 (0 Votes)

Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

By

"This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to ma...

  • 1 1/2 cups plain yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds bone-in chicken thighs with skin
  • 1 cup water
  • 1 cup basmati rice
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter
  • 2 large onions, peeled and chopped
  • 3 tablespoons grated fresh ginger
  • 4 cloves garlic, sliced
  • 1 tablespoon cumin seeds
  • 2 tablespoons tomato paste
  • 2 fresh tomatoes, chopped
  • 2 Anaheim chile peppers, seeded and diced
  • 1 cinnamon stick
  • 1 cup chicken stock
  • 1 (13.5 ounce) can coconut milk
  • 1 bunch cilantro, finely chopped
0/5 (0 Votes)

Flour Tortillas

Flour Tortillas

By

Makes 12 tortillas Recipe from the Authentic Mexican Cookbook

  • 3/4 pounds (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
  • 5 tablespoons lard or vegetable shortening, or a mixture of the two
  • 3/4 teaspoon salt
  • 3/4 about 3/4 cup very warm tap water
0/5 (0 Votes)

No-Egg Breakfast Tacos

No-Egg Breakfast Tacos

By

Cut sausages into quarters length wise, then dice into small pieces

  • 6 Turkey Breakfast Sausages
  • 4-6 corn tortillas
  • 1/2 Onion (red or white)
  • 1 Green Bell Pepper
  • 2-3 Cups of Frozen Hash browns
  • 1 Tablespoon of Olive Oil
  • 1/2 Cup Allegro Original or Spicy Marinade
  • Fonterra Chipotle Salsa
4.5/5 (2 Votes)

Brownie-Peppermint Ice Cream Pie Recipe

Brownie-Peppermint Ice Cream Pie Recipe

By

Weight Watchers Points per serving: 16 8 ServingsPrep: 30 min

  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/2 cup vanilla or white chips
  • 1/2 cup 60% cacao bittersweet chocolate baking chips
  • 1/3 cup caramel ice cream topping
  • 1 pint peppermint ice cream, softened
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies
0/5 (0 Votes)