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Recipes

Golden Sweet Cornbread

Golden Sweet Cornbread

By

Allrecipes

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
0/5 (0 Votes)

No-Chill Cutout Cookies

No-Chill Cutout Cookies

By

What would the holidays be without cutout cookies? Decorating cookies with your children or a group of friends will...

  • 1 Cup butter, softened-2 sticks
  • 1 Cup sugar
  • 1 large egg
  • 1 tsp. PURE VANILLA EXTRACT
  • 3 Cups all-purpose flour
  • 2 tsp. baking powder
  • Vanilla Frosting
  • 2 Cups powdered sugar
  • 2 tsp. butter, melted
  • 3 TB.milk
  • 1 tsp. PURE VANILLA EXTRACT
  • 1/4 tsp. PURE ALMOND EXTRACT
0/5 (0 Votes)

I Can't Believe It's Not Potato Salad

I Can't Believe It's Not Potato Salad

By

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it

  • 1 large head cauliflower, chopped
  • 2 celery stalks, diced
  • 1 1/2 cups fat-free mayonnaise
  • 6 hard-boiled egg whites, chilled and chopped
  • 1/2 cup fat-free sour cream
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons creamy Dijon mustard (recommended: Hellmann's Dijonnaise)
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh dill
  • 1/2 envelope dry ranch dressing/dip mix
  • 2 tablespoons fat-free non-dairy liquid creamer .
  • Salt
  • 1 cup diced red onion
  • 2 tablespoons chopped fresh parsley, plus more, for serving,optional
  • Paprika, for serving, optional
0/5 (0 Votes)

Pico de Gallo Salsa

Pico de Gallo Salsa

By

Grady Spears Cowboys' Kitchen # 231

  • 4 RIPE TOMATOES
  • 2 POBLANO CHILIES- ROASTED PEELED AND DE-SEEDED
  • 1 RED ONION
  • 1/2 CUP CILANTRO
  • 1-2 LIMES
  • SALT TO TASTE
  • Ingredient amounts may vary due to size and personal taste, if you prefer a hotter salsa add 1 Jalapeño Chile (de-seeded and finely chopped)
5/5 (1 Votes)

One Bowl Chocolate Cake

One Bowl Chocolate Cake

By

Recipe courtesy Jamie Deen

  • Nonstick baking spray with flour
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup warm water
  • 1 stick unsalted melted butter, cooled
  • 2 teaspoons pure vanilla extract
  • 1 stick unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • 2/3 cup sour cream
0/5 (0 Votes)

Scallion Dipping Sauce

Scallion Dipping Sauce

By

. Paula's Best Dishes. Food Network

  • 16 ounces sour cream
  • 1 cup chopped scallions
  • 1/4 cup honey
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
0/5 (0 Votes)

Braised Collard Greens with Bacon

Braised Collard Greens with Bacon

By

Cut and trim the collard greens, removing the tough stems

  • 2 large bunches collard greens
  • 4 ounces thick-cut bacon, chopped
  • 1 yellow onion, thinly sliced
  • Pinch red pepper flakes
  • 1 tablespoon canola oil, if needed
  • 6 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt and freshly cracked black pepper
4.6/5 (22 Votes)

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

By

Combine the rice and chicken broth in a pot over medium heat and bring to a boil

  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups diced fresh pineapple
  • 2 limes, thinly sliced
4.3/5 (10 Votes)

Gina Neely's Black Eyed Pea Salad

Gina Neely's Black Eyed Pea Salad

By

1-For the Salad: Combine ingredients in a bowl

  • For the Salad:
  • 2 15-ounce can black-eyed peas (drained and rinsed)
  • 1/4 red onion (finely chopped)
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic (minced)
  • 2 plum tomatoes (seeded and chopped)
  • 1 small red bell pepper (seeded and finely chopped)
  • 1 jalapeno (seeded and finely chopped)
  • Dash hot sauce (such as Tabasco)
  • Kosher salt and freshly ground black pepper
  • For the Pita Chips:
  • 3 Pitas (cut into 8 wedges)
  • 4 tablespoons Olive Oil
  • 1 Clove Garlic (smashed)
  • Salt and Freshly Ground Black
  • Pepper to taste
5/5 (1 Votes)

ENLIGHTENED FRENCH TOAST W. W.

ENLIGHTENED FRENCH TOAST  W. W.

By

Very good. 6 points per serving

  • 1 c. skim milk
  • 1 container egg substitute 6 eggs
  • 1 T. firmly packed brown sugar
  • 1/2 t. vanilla extract
  • 1/4 t. ground cinnamon
  • 6 T.I can’t B.I.N. butter
  • 12 slices cinnamon bread or c. raisin bread
  • 1/2 c. seedless raspberry jam no sugar added
0/5 (0 Votes)