Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Joanmarie's profile page

Recipes

Rigatoni Chard Toss

Rigatoni Chard Toss

By

Cook rigatoni according to package directions

  • 8 ounces uncooked rigatoni or large tube pasta
  • 1 bunch Swiss chard, coarsely chopped
  • 1 small onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 medium tomatoes, chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

ZUCCHINI FETA BRUSHETTA

ZUCCHINI FETA BRUSHETTA

By

•In a large bowl, combine the tomato, zucchini, onions, basil and garlic

  • 1 large tomato, seeded and chopped
  • 1 medium zucchini, finely chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh basil
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/4 to 1/3 cup butter, softened
4.6/5 (7 Votes)

HERBED POLENTA

HERBED POLENTA

By

Bring the water to a boil in a heavy large saucepan

  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3/4 cup grated Parmesan
  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
4/5 (1 Votes)

Gluten-Free Triple-Chocolate Chunk Cookie

Gluten-Free Triple-Chocolate Chunk Cookie

By

Whisk flour and baking soda in a medium bowl until combined

  • 2 cups gluten-free flour
  • 1/2 teaspoon baking soda
  • 3/4 cup (6 ounces) unsalted cultured butter, melted, cooled but not congealed
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup organic sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 cups milk chocolate chunks or discs
  • 1 cup bittersweet chocolate chunks or discs
  • 1/2 cup white chocolate chunks or discs
  • Flaky sea salt
0/5 (0 Votes)

Cheese-Crusted Squash

Cheese-Crusted Squash

By

Mix 2 minced garlic cloves, 8 minced sage leaves, the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each ...

  • 2 garlic cloves
  • 8 minced sage leaves
  • zest of 1 lemon
  • 1/2 cup grated parmesan
  • 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes.
4.6/5 (16 Votes)

saigon-style scallops

saigon-style scallops

By

HEAT OIL IN MEDIUM DUTCH OVEN OVER MEDIUM HIGH HEAT

  • 1 TBS CANOLA OIL
  • 1 SHALLOT MINCED
  • 1 TBS MINCED PEELED FRESH GINGER
  • 2 GARLIC CLOVES MINCED
  • 2 TBS PACKED BROWN SUGAR
  • 1 TBS ASIAN FISH SAUCE
  • 2 TSP GRANULATED SUGAR
  • 1/4 TSP RED PEPPER FLAKES
  • 3 TBS WATER
  • 1 POUND SEA SCALLOPS
  • 3 SCALLIONS, THINLY SLICED
  • 6 CUPS LIGHTLY PACKED BABY GREENS
4.4/5 (9 Votes)

Slow Cooker Pork Chops with Mushrooms and Carrots

Slow Cooker Pork Chops with Mushrooms and Carrots

By

Total Time 7 Hours 25 Mins Yield Serves 4 (serving size: 1 pork chop and about 1 1/2 cups noodle mixture)

  • 1 1/2 cups unsalted chicken stock
  • 1 1/2 teaspoons sherry vinegar
  • 3 tablespoons all-purpose flour
  • Cooking spray
  • 3/4 pound carrots, peeled and cut into 2-in. pieces
  • 1/2 pound shiitake mushrooms, stems removed and caps quartered
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 thyme sprigs
  • 2 oregano sprigs
  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in center-cut pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup dry white wine
  • 6 ounces uncooked whole-wheat egg noodles
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme leaves
0/5 (0 Votes)

Ricotta Gnocchi with Summer Herbs

Ricotta Gnocchi with Summer Herbs

By

Step 1 Tie a length of thin kitchen twine tightly across a large, two-handled saucepan

  • Kosher salt
  • 2 cups fresh ricotta cheese
  • 1 large egg
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3/4 cup all-purpose flour 2 tablespoons
  • extra-virgin olive oil, plus more for drizzling
  • 1 1/2 teaspoons finely grated lemon zest, plus more for sprinkling
  • Freshly ground pepper
  • Snipped chives, chopped parsley and small basil leaves, for garnish
0/5 (0 Votes)

CHICKEN SALTIMBOCCA

CHICKEN SALTIMBOCCA

By

Place the chicken cutlets flat on the work surface

  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice
4.6/5 (10 Votes)

Recipe Makeover: Cinnamon Roll Muffins

Recipe Makeover: Cinnamon Roll Muffins

By

Step 1 Preheat oven to 375°F

  • MUFFINS:
  • Cooking spray
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons low-fat buttermilk
  • 2 teaspoons butter, melted
  • 8.25 ounces white whole-wheat flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup granulated sugar
  • 2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • GLAZE:
  • 1/3 cup 2% reduced-fat Greek yogurt
  • 1/3 cup powdered sugar
  • 1 ounce 1/3-less-fat cream cheese
0/5 (0 Votes)