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Recipes

Blueberry Lemon Poppyseed Muffins

Blueberry Lemon Poppyseed Muffins

By

Preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside

  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter, softened
  • 1 cup light brown sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 1/2 cups plain greek yogurt
  • 1 cup fresh blueberries
  • 1 cup powdered sugar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla
4.3/5 (35 Votes)

Glazed Doughnut Muffins

Glazed Doughnut Muffins

By

1. Preheat the oven to 425°F

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 to 1 1/4 teaspoons ground nutmeg, to taste (I used 3/4)
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
  • For the Glaze
  • 3 tablespoons butter; melted
  • 1 cup confectioners' sugar; sifted
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water
4.6/5 (18 Votes)

Bread (Emmas from Mom)

Bread (Emmas from Mom)

By

Mix 3 tbsp sugar, 3 tbsp vegetable oil, 2 cups boiling water, 1 1/2 tsp salt

  • 1.5 tbsp yeast
  • 1 cup warm water
  • 2 tsp sugar
  • Combine and let rise for 10 minutes
0/5 (0 Votes)

Chicken with Warm Tomato, Asparagus and Olive Salad | Simple Fresh Delicous

Chicken with Warm Tomato, Asparagus and Olive Salad | Simple Fresh Delicous

By

Heat the oil and butter in a large frying pan over medium high heat

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 3 skinless, boneless chicken breasts, each cut into 5 strips
  • salt and freshly ground pepper
  • Warm, Tomato, Asparagus and Olive Salad
  • 1 tablespoons olive oil
  • 4 garlic cloves, minced
  • 12 to 16 medium, ripe, vine-ripened tomatoes, coarsely chopped
  • 12 sun-dried (or Kalamata) olives, pits removed and coarsely chopped
  • 2 lbs (1 kg asparagus), trimmed and cut into lengths
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons balsamic vinegar
  • salt and freshly ground black pepper
  • 540ml can white beans, rinsed and drained (or 2 cups cooked white beans)
  • 1/3 cup chopped fresh flat-leaf parsley
  • parmesan cheese shavings for serving
0/5 (0 Votes)

LYCHEE PEAR TREE MARTINI HOLIDAY 2011

LYCHEE PEAR TREE MARTINI HOLIDAY 2011

By

In a cocktail shaker filled with ice, add 1 oz vodka, oz lychee liqueur, 2 oz pear juice and 2 oz lychee juice

  • Vodka, Lychee Liquer, pear juice and lychee juice
4/5 (1 Votes)

Lemon Ginger Vodka Slush Martinis

Lemon Ginger Vodka Slush Martinis

By

The best frozen martini to serve at a bbq in the summertime

  • One 3 inch piece of fresh ginger peeled and sliced
  • 2 cups water
  • 1 1/2 cups sugar
  • zest of 1 lemon
  • 1 cup fresh lemon juice
  • 3 cups vodka
  • 2 cups crushed ice
5/5 (1 Votes)

Crunchy Chicken With Smoked Mozzarella Recipe

Crunchy Chicken With Smoked Mozzarella Recipe

By

Pounded chicken breasts are lavished with freshly grated Parmesan, crunchy panko crumbs, fresh tomato sauce and ooz...

  • Chicken
  • 6 boneless, skinless chicken breasts (remove the tenders and use them in another recipe, like chicken fingers with some extra panko)
  • 1/2 cup freshly grated Parmesan
  • 2 cups panko crumbs (crunchy Japanese breadcrumbs)
  • 3 large eggs, beaten, with a pinch of salt and pepper
  • 1/2 cup olive or vegetable oil
  • 1 cup Simple Tomato Sauce (see below) or store-bought sauce
  • 1/2 lb. smoked mozzarella, cut into 6 slices (may substitute smoked Gouda)
  • Simple Tomato Sauce
  • 3 cloves garlic, peeled and smashed with the side of a knife
  • 3 tbsp extra-virgin olive oil
  • 1 19-oz.can chopped tomatoes
  • Pinch of sugar
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped basil
5/5 (1 Votes)

Best Zucchini Bread

Best Zucchini Bread

By

Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups cake flour (or all-purpose)
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1/3 cup canola oil (or peanut)
  • 3/4 cup Greek yogurt (I used 2%, but full fat would be ideal)
  • 1/3 cup buttermilk (or regular milk with a splash of vinegar)
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 2/3 cup dark chocolate chips (for those of you who like chocolate)
  • OR 2/3 cup nuts (pecans or walnuts)
  • OR you could do 1/3 cup chocolate chips, 1/3 cup nuts
4.5/5 (12 Votes)

Summer Lemonade Cocktail

Summer Lemonade Cocktail

By

Blend your own mixture

  • Muddle Lemons
  • Citron Vodka
  • and Sprite
5/5 (1 Votes)

Crostini with Humboldt Fog and Pear Chutney

Crostini with Humboldt Fog and Pear Chutney

By

Using a vegetable peeler, remove the zest from the lemon and orange in large strips

  • 1 lemon
  • 1 orange
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 Tbs. unsalted butter
  • 2 shallots, finely chopped
  • 2 lb. (1 kg) pears, peeled, cored and cut into 1/4-inch (6-mm) dice
  • 1/4 cup (2 fl. oz./60 ml) pear brandy or cognac
  • 1/3 cup (2 1/2 oz./75 g) firmly packed brown sugar
  • Arugula for serving
  • Toasted baguette slices for serving
  • Humboldt Fog cheese for serving
4/5 (2 Votes)