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Recipes

Squash Ribbons with Parmesan and Crisp Prosciutto

Squash Ribbons with Parmesan and Crisp Prosciutto

By

For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel

  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 2 ounce very thinly sliced prosciutto (3 to 4 slices)
  • 2 tablespoons butter
  • 1 teaspoon cracked black pepper
  • 4 ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)
4.7/5 (9 Votes)

BBQ Bacon Spread

BBQ Bacon Spread

By

Spread cream cheese onto large platter or bottom of pizza pan; drizzle with barbecue sauce

  • 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese,
  • 1 /3 Less Fat than Cream Cheese
  • 1 /2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
  • 1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces
  • 1 small tomato, chopped
  • 1/2 cup chopped green peppers
  • 1/3 cup sliced green onions
  • 1 1/2 cups KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
0/5 (0 Votes)

Whiskey Pineapple Chicken

Whiskey Pineapple Chicken

By

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic an...

  • 2 cups bourbon
  • 2 cups unsweetened pineapple juice
  • 1 cup hoisin sauce
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons coarsely ground pepper, divided
  • 4 teaspoons Worcestershire sauce
  • 8 garlic cloves, minced
  • 1 tablespoon kosher salt, divided
  • 5 pounds boneless skinless chicken thighs
  • 1 cup sliced sweet red pepper
  • 1 cup sliced yellow onions
  • 2 tablespoons olive oil
4.8/5 (4 Votes)

Hamburger Soup

Hamburger Soup

By

In a large pot over medium-high heat, brown the meat with the garlic, celery and onions

  • 2 1/2 pounds ground chuck
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 3 cups beef stock or broth, plus more if needed
  • One 14.5-ounce can whole tomatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 5 red potatoes, cut into chunks
  • 4 carrots, peeled and sliced on the diagonal
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • Crusty bread, for serving
5/5 (1 Votes)

Grilled Jerk Chicken Wings

Grilled Jerk Chicken Wings

By

Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat

  • 1/2 cup Caribbean jerk seasoning
  • 2-1/2 pounds chicken wingettes and drumettes
  • 2 cups honey barbecue sauce
  • 1/3 cup packed brown sugar
  • 2 teaspoons prepared mustard
  • 1 teaspoon ground ginger
4.5/5 (12 Votes)

Heavenly Stuffed Strawberries

Heavenly Stuffed Strawberries

By

Remove stems from strawberries; cut a deep "X" in the tip of each berry

  • 3 dozen large fresh strawberries
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • Grated chocolate
4.5/5 (25 Votes)

Chickpea Salad

Chickpea Salad

By

I love this Chickpea Salad as a side or lunch dish

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 Roma tomato, seeded and diced
  • 1/2 medium green bell pepper, diced
  • Bell peppers, orange, red, green and yellow
  • 1 small onion, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 lemon, juiced
4.6/5 (5 Votes)

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

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Heat oven to 350. Line 2 baking sheets with parchment paper

  • 1 cup peanut butter spread with dark chocolate
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 t. baking soda
  • 1/2 cup semi sweet chocolate chips, optional
4/5 (1 Votes)

Baked Manicotti

Baked Manicotti

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1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees

  • Tomato Sauce
  • 2 (28 ounce cans) diced tomatoes in juice
  • 2 T. olive oil
  • 3 garlic cloves, minced (1 T.)
  • 1/2 t. red pepper flakes
  • table salt
  • 2 T. chopped fresh basil leaves
  • Cheese Filling and Pasta
  • 3 cups part skim ricotta cheese
  • 4 ounces Parmesan cheese, grated (about 2 cups)
  • 8 ounces mozzarella, shredded (about 2 cups)
  • 2 large eggs, slightly beaten
  • 3/4 t. salt
  • 1/2 t. ground black pepper
  • 2 T. chopped fresh parsley
  • 2 T. chopped fresh basil leaves
  • 16 no boil lasagna noodles (see note)
0/5 (0 Votes)

Four-Cheese French Onion Soup

Four-Cheese French Onion Soup

By

1. In a Dutch oven, melt butter with oil

  • 1/3 cup butter, cubed
  • 2 T. olive oil
  • 12 cups thinly sliced onions
  • 2 t. salt
  • 1 t. sugar
  • 2 cartons (32 ounces each) reduced sodium beef broth
  • 1-1/2 cups white wine (or additional broth
  • 8 slices french bread (1/2 inch thick)
  • 1 1/3 cups shredded Swiss cheese
  • 2/3 cup shredded Cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 T. grated Parmesan cheese
5/5 (1 Votes)