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Recipes

Gooey Chocolate Caramel Bars

Gooey Chocolate Caramel Bars

By

In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt

  • 2-1/4 cups all-purpose flour, divided
  • 2 cups quick-cooking oats
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups cold butter, cubed
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 jar (12 ounces) caramel ice cream topping
0/5 (0 Votes)

Roast Beef and Fontina Panini

Roast Beef and Fontina Panini

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1. Preheat panini grill. In a medium skillet, melt butter over medium heat

  • 2 T. butter
  • 1 small onion, thinly sliced
  • 2 T. whole-grain mustard
  • 1/2 (1 pound) loaf ciabatta bread, split lenthwise
  • 1/3 pound thinly sliced deli roast beef
  • 4 slices bacon, cooked
  • 3/4 cup shredded fontina cheese
0/5 (0 Votes)

Classic Beef Stew

Classic Beef Stew

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Cook bacon in a skillet over medium heat until crisp

  • Stir:
  • Cook: 6 strips thick-sliced bacon, diced
  • Combine: 1/3 cup all-purpose flour
  • 1 t. kosher salt
  • 1 t. spanish paprika
  • 1 t. dried thyme
  • 1/2 t. black pepper
  • 1/4 t. cayenne pepper
  • 3 lb. boneless beef chick roast, cut into 1 1/2-inch chunks (2 lbs. trimmed)
  • 1 lb. small red-skinned potatoes, quartered
  • 2 cups baby carrots
  • 1 1/2 cups sliced celery
  • 2 dried bay leaves
  • 2 T. tomato paste
  • 1 T. minced garlic
  • 1 T. better than bouillon beef base
  • Combine:
  • 2 1/2 cups low-sodium beef broth
  • 1 1/2 cups V8 juice
  • 2 T. Worchestershire Sauce
  • Add:
  • 1 cup frozen green peas, thawed
  • 1 cup frozen pearl onions, thawed
  • 2 t. red wine vinegar
0/5 (0 Votes)

Pralines

Pralines

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1. Line a rimmed baking sheet with wax paper, and coat with nonstick cooking spray

  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 T. light corn syrup
  • 1/8 t. salt
  • 2 T. butter
  • 1 cup coarsely chopped pecans
  • 1/2 t. vanilla extract
0/5 (0 Votes)

Pina Colada Shrimp

Pina Colada Shrimp

By

Must use unsweetened coconut so that it doesn't burn during frying

  • SHRIMP
  • Canola oil
  • 3/4 cp coconut milk
  • 6 T. pineapple preserves
  • 3 T. cornstarch
  • 1 t. Worchestershire sauce
  • 1 cup each unsweetened coconut and panko bread crumbs
  • 1 lb. shrimp, peeled and deveined, tails left on
  • PINEAPPLE-RUM DIPPING SAUCE
  • 1 cup pineapple preserves
  • 1/4 cup coconut milk
  • 2 T. fresh lime juice
  • 2 T. dark rum
  • 1/2 t. red pepper flakes
  • 1/2 t. salt
5/5 (1 Votes)

Sensational Shish-ka-bobs

Sensational Shish-ka-bobs

By

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, gar...

  • Marinade:
  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple - peeled, cored and cubed
4.3/5 (7 Votes)

Pear and Cheese Ravioli

Pear and Cheese Ravioli

By

At the Manhattan restaurant Felidia, chef-owner Lidia Bastianich mixes tender, sweet Bartlett pears with sharp peco...

  • FOR THE DOUGH:
  • 2 2/3 cups flour, plus more
  • 1/2 tsp. kosher salt, plus more to taste
  • 1 tsp. olive oil, plus more
  • 4 eggs
  • 12 tbsp. unsalted butter
  • Freshly ground black pepper, to taste
  • FOR THE FILLING:
  • 1 lb. pecorino cheese, grated, plus more for serving
  • 3/4 cup mascarpone
  • 6 Bartlett pears, peeled, cored, and grated
4.5/5 (14 Votes)

Sweet and Sour Pork Stir-Fry

Sweet and Sour Pork Stir-Fry

By

For the sauce, whisk together all ingredients in a bowl until smooth; set aside

  • For the sauce, whisk:
  • 1 can pineapple juice (6 oz.)
  • 1/4 cup chili garlic sauce
  • 3 T. each rice vinegar, low-sodium soy sauce, and brown sugar
  • 2 T. each dry sherry and cornstarch
  • For the pork, sear:
  • 1 lb. pork tenderloin, trimmed, cut into 2-inch chunks, seasoned with salt and black pepper
  • 3 T. oil, divided
  • Stir-Fry:
  • 1 T. each minced fresh ginger and garlic
  • 2 red bell peppers, cut length-wise into 1/4 inch strips
  • 2 cups snow peas, trimmed
  • 1 cup thinly sliced carrot, cut into 1-inch pieces
  • 1 bunch scallions, white and green parts separated, cut into 1-inch bias-sliced pieces
  • Add:
  • 1 cup cubed fresh pineapple
  • whole cashews
0/5 (0 Votes)

Classic Pimento Cheese by Paula Deen

Classic Pimento Cheese by Paula Deen

By

In a large bowl, combine mayonnaise, onion, Worcestershire sauce, and hot sauce

  • 1 cup mayonnaise
  • 2 t. grated onion
  • 1 t. Worchestershire sauce
  • 1/4 to 1/2 t. hot sauce
  • 1 (8 ounce) block extra-sharp Cheddar cheese, shredded
  • 1 (8 ounce) blo0ck sharp Cheddar Cheese, shredded
  • 1 (4 ounce) jar pimentos, drained
0/5 (0 Votes)

Miss Aimee B's Black Bottom Pecan Pie

Miss Aimee B's Black Bottom Pecan Pie

By

Recipe from Miss Aimee B's Tea Room in St

  • 1/2 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
  • Filling3 tablespoons butter or margarine, softened
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon vanilla
  • Topping2 eggs
  • 1/2 cup sugar
  • 1/2 cup light-color corn syrup
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 cup pecan halves
4/5 (1 Votes)