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Recipes

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

By

Recipe from Cooking Light- serve with rice Calories: 226 Calories from fat: 41% Fat: 10

  • Relish:
  • 1/2 cup finely chopped pineapple
  • 1/2 cup finely chopped peeled mango
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon crushed red pepper
  • Remaining ingredients:
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • 4 teaspoons black sesame seeds
5/5 (1 Votes)

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

By

Recipe from Pioneer Woman

  • PEANUT BUTTER FILLING:
  • FOR CRUST
  • 25 whole Oreos
  • 4 Tablespoons Butter, Melted
  • 1 cup Creamy Peanut Butter
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1-1/4 cup Powdered Sugar
  • 1 package (8 Ounce) Cool Whip, Thawed
4/5 (1 Votes)

Pastel Angel Cake

Pastel Angel Cake

By

220 cal/serving

  • 1 pkg. (16 oz.) angel food cake mix
  • 1/4 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 2 cups mixed raspberries and sliced strawberries
0/5 (0 Votes)

nectarine, mascarpone and gingersnap tart

nectarine, mascarpone and gingersnap tart

By

Recipe from Smitten Kitchen You’ll want to make this a few hours before you want to serve it, or the night bef...

  • Crust
  • 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
  • 6 tablespoons unsalted butter, melted
  • Filling
  • 1 8-ounce container mascarpone cheese
  • 6 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon finely chopped crystallized ginger (optional)
  • Topping
  • 4 to 5 small nectarines, halved, pitted, cut into thin slices
  • 1/4 cup peach jam, warmed
  • 2 tablespoons finely chopped crystallized ginger (optional)
0/5 (0 Votes)

Strawberry Granita

Strawberry Granita

By

Recipe from Cooking Light servings per cup: Calories: 136 Calories from fat: 3% Fat: 0

  • 1/2 cup sugar
  • 1/2 cup warm water
  • 3 cups sliced strawberries
  • 2 tablespoons fresh lemon juice
0/5 (0 Votes)

Pumpkin Spice Turnovers (V)

Pumpkin Spice Turnovers (V)

By

STEP 1 Preheat the oven to 400°F

  • 1 cup canned or pureed pumpkin*
  • 1/2 cup brown sugar
  • 1/4 cup tofu “cream cheese”
  • 1 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/2 cup coconut oil
  • 10 sheets (about 12″ x 17″) phyllo dough, thawed overnight in the refrigerator
  • 1/4 cup turbinado or unrefined sugar
4.6/5 (35 Votes)

The Best Way to Cook Zucchini and Carrots

The Best Way to Cook Zucchini and Carrots

By

these carrots are absolutely amazing

  • carrots (peeled)
  • zucchini (can peel if you like)
  • olive oil
  • sea salt
  • black pepper
  • any other spices you want to add
4.5/5 (83 Votes)

Garlic and Cheese Crostini

Garlic and Cheese Crostini

By

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being...

  • 24 (1/3-inch-thick) baguette slices (from a baguette at least
  • 1/4 cup olive oil, divided
  • 3/4 cup finely grated Pecorino Romano (preferably imported)
  • 5 large garlic cloves, minced
  • Kosher salt
  • 2 tablespoons finely chopped flat-leaf parsley
5/5 (1 Votes)

Clean Eating Winter Jicama Salad

Clean Eating Winter Jicama Salad

By

(Data is for entire recipe

  • 1 small jicama, peeled and chopped
  • 1 medium pear, peeled and chopped
  • 1 large pomegranate, de-seeded (watch video here for how to do it in under a minute!)
  • 1/2 large cucumber, peeled and chopped
  • 1/4 red onion, chopped
  • 1/2 large green apple, chopped
  • 1 jalapeno pepper (optional)
  • Salt and pepper
4.6/5 (14 Votes)

Whole Wheat Pumpkin Gnocchi

Whole Wheat Pumpkin Gnocchi

By

Recipe from Tasty Kitchen, courtesy of jessicahunt

  • 1-1/4 cup Canned Pumpkin
  • 1-3/4 cup Whole Wheat Flour
  • 1/4 teaspoons Pumpkin Pie Spice
4/5 (1 Votes)