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Recipes

Birthday Cake Milkshake

Birthday Cake Milkshake

By

Blend all ingredients together completely

  • 1 pint Vanilla Ice Cream
  • 1/2 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Cake Mix
  • Sprinkles
  • Bourbon (optional)
4.4/5 (11 Votes)

Strawberry & Yogurt Parfait

Strawberry & Yogurt Parfait

By

This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast

  • 1 cup sliced fresh strawberries
  • 1 teaspoon sugar
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup granola
4.5/5 (13 Votes)

Carne Guisada con Papas (Mexican Braised Beef with Potatoes)

Carne Guisada con Papas (Mexican Braised Beef with Potatoes)

By

1. Preheat 3 tablespoons of oil in a large skillet for a few minutes

  • 2 pounds top round or skirt steak, sliced thin
  • Salt
  • Pepper
  • Garlic powder
  • Cumin
  • Oregano
  • all the dry spices are "to taste"
  • 3 tablespoons olive oil
  • 5 Roma tomatoes, quartered
  • 1 medium white onion, peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
  • 2 cloves garlic, sliced
  • 1 to 2 serrano peppers, chopped
  • 1/3 cup cilantro, chopped
  • 4 cups of water or chicken broth (I used broth)
  • 4 cups peeled and diced Russet potatoes
  • 1 large green, red or orange bell pepper, finely diced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons tomato paste or 1/4 to 1/2 cup tomato sauce
4.4/5 (7 Votes)

Double Chocolate Brownies With Caramel Frosting

Double Chocolate Brownies With Caramel Frosting

By

Southern Living OCTOBER 2004

  • 2 (1-ounce) squares unsweetened chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped, toasted pecans
  • 3/4 cup semisweet chocolate morsels
  • 3/4 cup butter
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 12 large marshmallows
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
4.7/5 (15 Votes)

Rosemary-Garlic Chicken Quarters

Rosemary-Garlic Chicken Quarters

By

The key to this dish is to brown the chicken before it goes into the slow cooker

  • 3 carrots or celery ribs
  • 5 pounds chicken leg quarters
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons pimentón (sweet smoked Spanish paprika)
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons freshly ground pepper, divided
  • 12 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth
  • 2 pounds fingerling Yukon gold potatoes, halved
  • 1 teaspoon olive oil
  • Garnish: fresh rosemary
4.3/5 (13 Votes)

Stir-Fried Okra with Shallots, Chile, and Ginger

Stir-Fried Okra with Shallots, Chile, and Ginger

By

Heat 1/4 cup oil in a large skillet over medium-high heat

  • 1/2 cup vegetable oil
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 serrano chile, thinly sliced
  • 2 tablespoons finely chopped peeled ginger
  • 1 pound fresh okra, halved lengthwise, quartered if large
  • Kosher salt, freshly ground pepper
  • 2 tablespoons fresh lime juice
  • Lime wedges (for serving)
4/5 (6 Votes)

Chivito: Uruguayan Steak Sandwich

Chivito: Uruguayan Steak Sandwich

By

1. Season steak with salt and pepper on both sides

  • 4 1/4-pound steak fillets, 1/4-inch thick
  • Salt and black pepper to season
  • 1 tablespoon oil
  • 4 slices ham (optional)
  • 8 slices cooked bacon
  • 1/2 pound grated mozzarella
  • 4 large hamburger rolls, cut in half
  • 1/2 cup roasted red pepper
  • 4 lettuce leaves
  • 1 sweet onion, thinly sliced
  • 2 tomatoes, sliced
  • 2 tablespoons mayo
4.5/5 (2 Votes)

Spicy Mango Barbeque Chicken with Fresh Mango Salsa

Spicy Mango Barbeque Chicken with Fresh Mango Salsa

By

1. Prepare barbeque sauce first

  • For Chicken:
  • For Mango Barbeque Sauce
  • Olive oil
  • 1/2 cup sweet onion, diced
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 2 chipotles in adobo, minced
  • 1 large mango, diced small
  • 1 1/2 cups ketchup *I used a spicy ketchup
  • 2 tablespoons apple cider vinegar
  • 1 to 2 tablespoons molasses *I only used 1 tablspoon, since I like it more on the savory side
  • 1 to 2 tablespoons brown sugar
  • 1/2 cup water
  • 2 teaspoons chicken bouillon granules or chicken base
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Salt to taste
  • 4 boneless, skinless chicken thighs (2 to 2 1/2 pounds)
  • Salt
  • Pepper
  • Garlic powder
  • Olive oil
  • 1 sweet onion, sliced thin
  • 2 cloves garlic, minced
  • 2 hot peppers, I used serrano and fresno
  • Juice and zest of 1 lemon
  • small handful of cilantro, plus more for garnish
  • For Mango Salsa:
  • 2 mango, diced
  • 1 habanero, minced
  • 1 red fresno, minced
  • 1 serrano, minced
  • 1/2 cup white or red onion
  • 1/4 cup cilantro
  • Juice of 1 lime
  • 2 tablespoons honey or agave
  • 1 teaspoon chile limon powder (Tajin)
  • Salt and pepper to taste
4.7/5 (9 Votes)

Baja Butternut Squash Soup

Baja Butternut Squash Soup

By

Preheat oven to 350°F

  • 1 1/2 pounds (1 small to medium) butternut or other winter squash
  • 1 teaspoon canola oil
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon ground chipotle chile (see Note)
  • 1/8 teaspoon ground cloves
  • 6 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons snipped fresh chives or chopped parsley
4.3/5 (9 Votes)

Corn Chowder With Shrimp

Corn Chowder With Shrimp

By

Let frozen corn stand at room temperature to thaw slightly

  • 1 (10 ounce) box frozen corn in butter sauce
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium bell pepper, chopped (1 cup)
  • 1 stalk celery, chopped (1/3 cup)
  • 2 garlic cloves, finely chopped
  • 1 cup reduced-sodium chicken broth
  • 1 large potato, peeled, cut into 1/2-inch cubes
  • 1 ⁄4 teaspoon dried thyme leaves
  • 1 ⁄8 teaspoon ground red pepper (cayenne)
  • 2 tablespoons all-purpose flour
  • 2 cups nonfat milk (skim)
  • 12 ounces shrimp, cooked peeled and deveined tails removed
4.6/5 (11 Votes)