All Recipes

Steps

1. Preheat the oven to 375 degrees. Lightly grease a 9x13-inch baking dish.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. Combine cooked ziti, ground beef, ricotta cheese, mozzarella cheese, egg, and 1 ½ cups spaghetti sauce in a medium bowl.
4. Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese.
5. Bake in the preheated oven for 30 minutes; let stand for 15 minutes before serving.

Steps

1. Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
2. Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
3. Bring to a boil then lower heat and simmer for about 20 minutes.
4. Serve with chips, sour cream, and shredded cheese.

Stove Top Steps

1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
2. Add Keystone Pork to the onion and cook about 5 minutes.
3. Add the salsa verde to the pork and onions and simmer together.
4. Rinse and drain the white beans. Add the beans to the chili.
5. Add the Keystone Chicken Soup Base mix, put a lid on the chili and simmer for an hour.
6. Add the cumin and chili powder and then season to taste with kosher salt.
7. Garnish with green onions and cilantro and serve immediately.

Steps

1. Prep the scallions: Thinly slice the light green and white parts of the scallions; set aside. Thinly slice the dark green tops and reserve separately for garnish.
2. Sauté the aromatics: In a large pot, melt butter over medium heat. Add the yellow onion and sliced scallion whites; cook, stirring often, until softened (about 2 minutes).
3. Build the base: Add potatoes, flour, garlic powder, and onion powder. Stir to coat the potatoes evenly.
4. Simmer the potatoes: Increase heat to high and stir in the chicken broth. Cover and bring to a boil. Reduce heat to medium and cook, covered, for 10–15 minutes, or until the potatoes are tender.
5. Add broccoli: Reduce heat to medium-low. Stir in the broccoli, cover, and cook until tender and bright green (3–5 minutes).
6. Finish with creaminess: Add Keystone Chicken, cubed cream cheese, heavy cream, salt, and pepper. Cook, stirring, until the cream cheese is fully melted and the soup is heated through (about 4–5 minutes).
7. Serve: Ladle soup into bowls. Top each serving with shredded cheddar, sour cream, crumbled bacon, and the reserved scallion greens.

Steps

1. Preheat oven to 375°F and lightly grease a 13 × 9" baking dish.
2. In a large bowl, combine Keystone Turkey, canned vegetables, sour cream, and gravy. Stir until everything is evenly coated.
3. Spread the mixture evenly in the prepared baking dish.
4. Top with the prepared stuffing, spreading it out in an even layer.
5. Bake for 30–35 minutes, until the casserole is hot and bubbling and the stuffing is slightly crisp on top.
6. Let rest for a few minutes before serving. Garnish with parsley if desired.

Steps

1. In a large bowl or casserole dish, microwave the cream cheese for 1–2 minutes until smooth. Stir in buttermilk, then microwave for another minute until fully blended.
2. Whisk in ¼ cup of hot sauce, 1 tablespoon of honey, cayenne pepper, and garlic powder until combined.
3. Gently fold drained Keystone Chicken until evenly coated.
4. In a small bowl, mix the remaining 1 tablespoon of honey and 2 tablespoons of hot sauce. Drizzle over the chicken mixture.
5. Garnish with sliced green onions and pickles, if desired.

Steps

1. Boil the rice in salted water according to package instructions. Reserve 1–2 cups pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté 2–3 minutes until softened.
3. Stir in the cherry tomatoes and sundried tomatoes; cook 2–3 minutes until softened.
4. Add tomato paste; cook 1 minute. Pour in heavy cream and 1/2 cup reserved pasta water, stirring until smooth. Simmer 5–7 minutes to thicken.
5. Stir in salt, garlic powder, paprika, oregano, parsley, black pepper, and chili flakes; simmer 2 minutes.
6. Stir in the Keystone Chicken, breaking it up with a spoon; cook 2–3 minutes until heated through.
7. Add the cooked rice; toss to coat, adding more reserved pasta water as needed for consistency.
8. Stir in the spinach until wilted. Garnish with Parmesan cheese and additional parsley, if desired. Serve.

Ingredients

• 1 can (28 oz.) Keystone Chicken, undrained
• 4 cups Penne pasta, dry
• 1 jar (15 oz.) shelf-stable Alfredo sauce
• 2 Tbsp. Butter, powdered (reconstituted with water) or shortening powder, butter-flavored
• 2 Tbsp. dehydrated Onion flakes, or 1 Tbsp. Onion powder
• 2 tsp. Garlic, dried and minced or 1/2 tsp. Garlic powder
• 1 can (15 oz.) Green beans, drained
• 1/2 tsp. Black pepper
• 1/4 tsp. Salt
• 1/2 cup Cheese blend, freeze-dried Italian, rehydrated
• 2 Tbsp. Cheese, Parmesan, grated
• 1 Tbsp. Parsley flakes, dried

Steps

1. Bring a large saucepan of water to a boil. Cook penne pasta until al dente, about 8 minutes. Drain.
2. In a large oven-safe skillet, heat butter over medium heat. Add onion flakes and garlic. Cook until fragrant, 1–2 minutes.
3. Stir in alfredo sauce. Simmer 2 minutes, stirring often.
4. Add Keystone Chicken, undrained, green beans, black pepper, and salt. Stir until heated through.
5. Stir in penne and remove from heat. Sprinkle cheese blend over the top.
6. Broil until cheese is bubbling and golden, 2–3 minutes.
7. Top with Parmesan and parsley flakes.

Ingredients

• 1 can (28 oz.) Keystone Pork, drained
• 1 can (27 oz.) Keystone Chicken Broth
• 1 can (16 oz.) Pinto beans, drained and rinsed
• 2 tsp. Garlic, dried and minced (or 1/2 tsp. garlic powder)
• 2 Tbsp. Chili powder
• 1 1/2 tsp. Ground cumin
• 1 can (15 oz.) Carrots, sliced and drained
• 1 can (15 oz.) Potatoes, diced drained
• 1/2 cup dehydrated Celery or 1/2 cup canned celery, drained
• 1 can (14.5 oz.) Green beans, drained
• 1 can (14.5 oz.) Peas, drained
• 1 can (14.5 oz.) Tomatoes, diced and undrained
• Pepper to taste

Steps

1. In a stockpot, combine Keystone Pork, Keystone Chicken Broth, pinto beans, dried garlic, chili powder, cumin, canned carrots, and canned potatoes. Bring to a boil.
2. Stir in rehydrated celery (or canned celery), green beans, peas, and diced tomatoes with liquid. Reduce heat; simmer covered for 8–10 minutes or until vegetables are tender.
3. Season with pepper to taste and serve hot with shelf-stable bread or crackers.

Steps

1. In a large stock pot, combine 3 Tbsp. powdered butter with a little water to make a paste and heat until melted.
2. Add 2 tsp. garlic and cook 1–2 minutes until fragrant.
3. Stir in 2 Tbsp. all-purpose flour and whisk until combined.
4. Slowly add 4 cups chicken bouillon, a bit at a time, stirring to avoid lumps and simmer for 5 minutes.
5. While simmering, mix 2 cups Bisquick with 2/3 cup reconstituted milk to make dumpling dough and drop spoonfuls into simmering soup.
6. Cook dumplings uncovered about 4 minutes, until firm and cooked through.
7. Stir in Keystone Turkey and vegetables. Add 1 cup shelf-stable cream and heat through for 2–3 minutes.
8. Remove 2 bay leaves and serve hot.

Steps

1. In a blender, combine the chipotle peppers, Keystone Beef broth, chili powder, smoked paprika, ground cumin, cinnamon, dried oregano, garlic, onion, apple cider vinegar, and salt. Blend until smooth.
2. Pour the sauce into a skillet and simmer for 5 minutes over medium heat. Stir in the Keystone Pork and simmer for 10–15 minutes.
3. Heat a skillet over medium heat. Lightly dip each tortilla into the birria sauce (optional) and place it in the skillet.
4. Sprinkle with cheese, add a spoonful of the pork birria, and fold the tortilla in half. Cook for 2–3 minutes per side, until crispy and golden.
5. Top with chopped onion, cilantro, and a squeeze of lime. Serve hot with extra birria sauce for dipping.

Steps

1. In a large pot or deep skillet over medium heat, heat 1 Tbsp. beef fat from the Keystone Beef can. Sauté the onion for 3–4 minutes, until soft. Add garlic and cook for 30 seconds.
2. Add rice and stir for 2–3 minutes, allowing it to lightly toast.
3. Stir in Keystone Beef (with juices), Keystone Beef broth, tomatoes, salt, pepper, taco seasoning, and peas and carrots.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
5. Let sit, covered, for 5 minutes. Fluff with a fork and top with cilantro, lime juice, or jalapeños, if desired.

Steps

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. In a skillet over medium heat, warm the Keystone Ground Beef. Drain any excess grease, add taco seasoning with a splash of water, and simmer for 2 minutes. Let cool.
3. In a large bowl, combine pasta, seasoned beef, corn, black beans, cherry tomatoes, red onion, and cheddar cheese.
4. In a small bowl, mix ranch dressing and BBQ sauce.
5. Pour dressing over salad and toss to combine. Chill for 30 minutes.
6. Garnish with cilantro, if desired, and serve.

Steps

1. Heat the Oil in a very large skillet or wok over medium-high heat until hot. Add the Keystone Ground Beef and use a spatula to gently break it into smaller pieces. Cook until the meat is heated through, about 2–3 minutes. Turn off the heat, drain the excess fat if needed, and return the skillet to the heat.
2. Stir the Coleslaw mix into the Keystone Ground Beef. Cook until the cabbage just starts to wilt but is still crisp, 4–5 minutes. Add the Soy sauce, low-sodium and the Ginger, ground and cook for 1 more minute. Season with Salt and Pepper, black, to taste.
3. Sprinkle with Toppings of your choice: Sesame seeds, crushed peanuts, chopped cilantro, sliced green onions if desired, and serve over Rice, cooked, white or brown, for serving.

Ingredients

• 1 can (28 oz.) Keystone Chicken
• 4 cups Penne
• 2 Tbsp. Butter, unsalted
• 1/2 cup Onion, finely chopped
• 2 Tbsp. Garlic, finely chopped
• 1 can Green beans, drained
• 1 jar (15 oz.) Alfredo sauce
• 1/2 tsp. Pepper
• 1/4 tsp. Salt
• 1/2 cup Italian cheese blend, shredded
• 2 Tbsp. Parmesan cheese, grated
• 1 Tbsp. Parsley

Steps

1. Position the oven rack 6" from the heat source and preheat the broiler. Bring a large saucepan of water to a boil over high heat. Add Penne and cook, stirring occasionally, until al dente, about 8 minutes.
2. Melt Butter, unsalted in a large broiler-safe skillet over medium-high heat. Add Onion, yellow, finely chopped, stirring occasionally, until softened, about 2–3 minutes. Add Garlic, finely chopped and cook until fragrant, about 1 minute.
3. Stir in 1 jar (15 oz.) Alfredo sauce and cook, stirring often, for about 2 minutes. Add Penne, 1 can (28 oz.) Keystone Chicken and 1 can Green beans, drained, stirring frequently, until heated through. Remove from heat and sprinkle with 1/2 cup Italian cheese blend, shredded.
4. Broil until the cheese is bubbling and browned, about 2–3 minutes. Top with 2 Tbsp. Parmesan cheese, grated and 1 Tbsp. Parsley.

Steps

1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. 
2. In a large shallow dish, combine flour, salt and pepper. Add beef and warm up in the bacon drippings. Remove and set aside.
3. In the same pot, saute the mushrooms, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. 
4. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
5. Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. 
6. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Steps

1. Boil the rigatoni in salted water according to package instructions. Reserve 1–2 cups pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté 2–3 minutes until softened.
3. Stir in the cherry tomatoes and sundried tomatoes; cook 2–3 minutes until softened.
4. Add tomato paste; cook 1 minute. Pour in heavy cream and 1/2 cup reserved pasta water, stirring until smooth. Simmer 5–7 minutes to thicken.
5. Stir in salt, garlic powder, paprika, oregano, parsley, black pepper, and chili flakes; simmer 2 minutes.
6. Stir in the Keystone Chicken, breaking it up with a spoon; cook 2–3 minutes until heated through.
7. Add the cooked rigatoni; toss to coat, adding more reserved pasta water as needed for consistency.
8. Stir in the spinach until wilted. Garnish with Parmesan cheese and additional parsley, if desired. Serve.

Steps

1. Place lettuce in a large serving bowl or divide between 2 individual salad bowls.
2. Top with Keystone Chicken, tomatoes, cucumber, Kalamata olives, and feta cheese.
3. Drizzle Greek salad dressing over the salad and toss to taste.

Steps

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic; cook until soft and translucent, about 5–7 minutes.
3. Stir in the tomato paste and flour; cook until the mixture darkens slightly, about 2 minutes.
4. Pour in the Keystone Beef broth, scraping up any browned bits from the pan. Add the shredded Keystone Beef with juices (do not drain). Season with salt and pepper to taste.
5. Bring the mixture to a boil. Stir in the egg noodles and cook until al dente, about 5 minutes.
6. Taste and adjust seasoning as needed. Transfer the mixture to a casserole dish.
7. Sprinkle the shredded Fontina cheese evenly over the top. Bake for 10 minutes, or until the cheese is melted and bubbly.
8. Garnish with finely chopped parsley before serving.

Steps

1. Melt the butter over medium heat in a large stock pot.
2. Add the garlic and cook until soft, about 3 minutes.
3. Whisk in the flour until fully combined. Slowly add the chicken stock, about 1 tablespoon at a time, making sure each addition is fully combined before adding more. This process should take about 2 minutes.
4. Add the sage, bay leaves, and bring to a simmer. Allow to simmer for 5 minutes.
5. While the soup is simmering, whisk together the Bisquick and milk to form the dumpling dough. Gently drop about 1 tablespoon of dough at a time into the soup.
6. Boil the dumplings uncovered over medium heat until just cooked through, about 4 minutes.
7. Stir in the turkey, frozen veggies, and heavy cream. Cook for 1 more minute, remove the bay leaves, and serve hot.

Steps

1. Preheat the oven to 350°F.
2. In a large bowl, stir together cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the fresh jalapeños, 3 Tbsp. of the cilantro, garlic powder, onion powder, Keystone Beef and chili powder.
3. Fold in 1 cup of each of the cheeses.
4. Transfer mixture to a greased 1 1/2-quart baking dish or medium cast-iron skillet.
5. Sprinkle evenly with the remaining cheese and fresh jalapeños.
6. Bake until bubbly and golden, about 20 minutes. Sprinkle with remaining cilantro. Serve hot with tortilla chips.

Steps

1. Preheat the oven to 425°F.
2. Cut the baked potatoes in half lengthwise.
3. Scoop out the flesh, leaving 1/4" of potato.
4. Brush the skin side of the potatoes with olive oil and place cut side down on a foil-lined baking sheet.
5. Bake for 15 minutes.
6. Turn the potatoes over, brush with olive oil, and bake for an additional 5 minutes or until lightly browned and crispy.
7. Fill each potato with Keystone Ground Beef, cheddar cheese, and bacon bits.
8. Bake for another 5 minutes or until the cheese is bubbly.
9. Remove from the oven and garnish with green onions or chives, and sour cream if desired.

Steps

1. In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Cajun seasoning, and paprika. Season with kosher salt and black pepper.
2. In a large pot of salted boiling water, cook bowtie pasta according to package directions. Drain and rinse with cold water to cool pasta to room temperature.
3. Meanwhile, in a medium nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add Keystone Chicken, drained, and peppers and onions, frozen. Cook, tossing occasionally, until warm, about 4 minutes. Remove and let cool slightly.
4. In a large bowl, mix together cooled pasta with chicken, and peppers and onions. Drizzle dressing over pasta mixture and toss to coat.
5. Garnish with additional peppers and onions if desired, and serve.

Steps

1. Drain Keystone Turkey and set aside.
2. In a large skillet, place onion, peach halves, and chipotle chili peppers.
3. Cook on medium heat until onion is transparent, about 10 minutes.
4. Stir in turkey and barbecue sauce and let simmer for 5 minutes.
5. Serve on slider buns.

Steps

1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil, if desired.
2. In a large sauté pan over medium heat, heat olive oil. Add Keystone Chicken and season with salt and pepper.
3. Stir in buffalo sauce and ranch dressing. Simmer for 1–2 minutes.
4. On the prepared baking sheet, spread a layer of corn tortilla chips. Top evenly with the chicken mixture and shredded cheese.
5. Bake for 5–7 minutes, until cheese is melted. Top with green onions and serve warm.

Steps

1. Bring a pot of water to boil, add salt to taste. Add tortellini and boil to al dente.
2. Place ground beef in a casserole dish and add seasonings.
3. Add marinara and cream cheese and combine well.
4. Drain off tortellini and add to the casserole dish and combine well.
5. Top with mozzarella cheese and bake at 350°F for 10 minutes.

Steps

1. Add Keystone Chicken, drained, to a large pot.
2. Season with salt, pepper, onion powder, and Italian seasoning.
3. Add garlic and marinara sauce.
4. Mix in 1/4 cup mozzarella cheese and stir to combine.
5. Cook on low for 10 minutes, stirring occasionally.
6. Spread softened butter on sub rolls.
7. Bake sub rolls at 400°F until the bread is toasted.
8. Scoop chicken marinara mixture onto toasted sub rolls and top with remaining mozzarella cheese.
9. Place open sandwiches under the broiler until the cheese melts, watching carefully to avoid burning.

Steps

1. Preheat oven to 400°F.
2. In a cast iron skillet over medium heat, sauté the onion in butter for 10 minutes, until tender.
3. Add cream cheese, 1 cup Parmesan cheese, 2 cups Swiss cheese, Keystone Beef, and Guinness beer. Stir until well combined.
4. Top with the remaining Parmesan and Swiss cheese.
5. Bake for 6 minutes, or until golden and bubbly.

Steps

1. Preheat the oven to 375°F.
2. Open and drain the Keystone Pork; place the contents in a medium bowl and mix with BBQ sauce until well coated.
3. Unroll the crescent rolls and separate each can into triangles.
4. Place a pinch of Cheddar cheese, shredded, on the larger side of each crescent roll triangle.
5. Top the cheese with a small amount of the Keystone Pork, one piece of Pre-cooked bacon, cut into thirds, and one Mini smoked sausage.
6. Carefully roll up each crescent roll, starting from the larger end, to enclose the filling.
7. Place each roll on a parchment paper-lined baking sheet.
8. Bake for 15–20 minutes or until golden brown.

Steps

1. Preheat oven to 350°F. Grease a 9" x 13" baking dish.
2. Cut each Belgian waffle into evenly sized squares and place in the prepared dish.
3. Drain Keystone Chicken and arrange evenly among the waffles.
4. In a large bowl, whisk together eggs, milk, vanilla extract, melted butter, maple syrup, and cinnamon.
5. Pour the egg mixture evenly over the chicken and waffles, ensuring all parts are saturated.
6. Bake for 30–40 minutes, until waffles are golden brown and the casserole is fully cooked.

Steps

1. In a large stockpot, saute the onions and carrots in olive oil until soft.
2. Stir in garlic, and reduce heat to medium-low.
3. Add pumpkin puree, Keystone Bone Broth, Keystone Turkey, cannellini beans, and the rest of the herbs to the stockpot.
4. Allow to simmer for 25 minutes on low.
5. After the chili is well combined, finish with the heavy cream and serve.

Steps

1. Preheat oven to 425°F. Grease a large casserole dish.
2. Cook macaroni according to package directions. Drain and set aside.
3. In an extra-large saucepan over medium heat, melt 2 Tbsp. butter. Whisk in flour, milk, salt, pepper, and cheddar cheese until smooth and velvety.
4. Stir in cooked macaroni, pumpkin puree, and Keystone Turkey until combined.
5. Transfer mixture to the prepared casserole dish.
6. In a small bowl, mix bread crumbs with remaining 2 Tbsp. melted butter. Sprinkle evenly over the top.
7. Bake for 15–20 minutes, until the top is golden

Steps

1. Chop onion, red pepper, basil, cilantro, and scallions.
2. In a large soup pot over medium-high heat, sauté onion in olive oil for 5 minutes.
3. Add garlic and curry paste; cook for 30 seconds.
4. Stir in Keystone Chicken broth, water, lime juice, Keystone Turkey, rice noodles, and red pepper; increase heat to high and bring to a boil.
5. Reduce heat to medium-low, stir in coconut milk and spinach, and simmer for 10 minutes.
6. Stir in basil, cilantro, and scallions before serving. Serve with lime wedges.

Steps

1. Heat most of the oil in a large pan or wok over medium heat, add the onion and garlic, and cook until soft and translucent, stirring regularly.
2. Add the arborio rice and mix well to combine.
3. Add a splash of the chicken broth, bring to a gentle simmer, and stir regularly, allowing the majority of the stock to be absorbed before adding more; add 1–2 cups at a time as needed.
4. While the rice simmers, add the cherry tomatoes and Keystone Chicken to a baking dish, sprinkle with salt and pepper, drizzle with a little more oil, and roast at 375°F for around 25 minutes or until the tomatoes are soft.
5. Toast the pine nuts in a dry frying pan over medium heat until golden brown, shaking the pan regularly, then remove immediately to stop further browning.
6. Continue adding the chicken broth to the risotto until the rice is soft; this usually takes around 30–40 minutes.
7. Add pieces of mozzarella cheese to the risotto along with half of the roasted tomatoes, half of the basil pesto, and a generous amount of black pepper, and mix gently until the mozzarella has melted; serve topped with the remaining roasted tomatoes, the toasted pine nuts, and drizzled with the remaining pesto.

Steps

1. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add Keystone Chicken, cut into bite-size pieces, and cook 3–4 minutes per side. Transfer to a plate.
2. Wipe the skillet with a paper towel, return to heat, and add the remaining 1 Tbsp. olive oil. Add onion and saute 5 minutes or until translucent. Stir in garlic and cook 1 more minute.
3. Stir in pumpkin puree, tomato sauce, heavy cream or coconut milk, Keystone Chicken Broth, curry powder, cayenne pepper, and 1/2 tsp. salt. Bring the sauce to a low simmer.
4. Add chicken to the pumpkin sauce and simmer 10 minutes.
5. Serve immediately over rice or pasta.

Steps

1. In a large bowl, combine Keystone Chicken or Turkey, colby jack cheese, eggs, bacon, and ranch seasoning. Mix well.
2. Preheat a waffle iron and coat with nonstick cooking spray.
3. Place 1/3 cup of the chicken mixture into each section of the waffle iron.
4. Cook for 3–5 minutes, until a golden crust forms on the outside.
5. Repeat until all of the mixture is used. Serve with ranch dressing, if desired.

Steps

1. In a medium-sized pan over low heat, heat about 2 Tbsp. salted butter.
2. In a small bowl, combine the mayonnaise and apricot jam.
3. Butter one side of 1 slice of bread with butter and spread a thick layer of the apricot-mayonnaise spread on the other side.
4. Place the bread, butter-side down, in the pan and layer red onion, sage, Keystone Turkey, and 1 slice of provolone cheese on top of the bread.
5. Top with another slice of buttered bread, butter-side facing up.
6. Flip the grilled cheese after about 3 minutes or when the cheese is melted.

Steps

1. In a large skillet, melt about 1 Tbsp. butter over medium heat.
2. Place 1 tortilla in the pan.
3. Spread about 1 Tbsp. Goat cheese over the tortilla.
4. Sprinkle a small handful of shredded Cheddar jack cheese over the goat cheese.
5. Layer 5–6 slices zucchini and summer squash on top of the shredded cheese.
6. Top with Keystone Chicken and corn.
7. Sprinkle a small amount of shredded Cheddar jack on top and top with another tortilla.
8. Cook until the bottom is golden brown, about 4 minutes, then flip and cook until the second side is golden brown.
9. Repeat until all ingredients are used.

Steps

1. In a large bowl, combine the Keystone Chicken, hot sauce, white cheddar cheese, scallions, 1 egg, and black pepper, and stir until well combined.
2. Place the all-purpose flour, 3 eggs, well scrambled, and seasoned breadcrumbs in 3 separate dishes.
3. Roll the buffalo chicken mixture into golf ball–sized balls, then roll each ball in the all-purpose flour, then the beaten eggs, and finally the seasoned breadcrumbs.
4. Place the buffalo chicken balls in the air fryer and brush each with melted butter.
5. Air-fry at 400°F for approximately 10 minutes, or until the coating is golden brown.

Steps

1. Place frozen fries in an air fryer and cook for 15–18 minutes at 400°F, or until golden brown.
2. Transfer fries to a baking sheet lined with aluminum foil.
3. Sprinkle Monterey Jack cheese evenly over the fries, then top with Keystone Beef, BBQ sauce, and scallions.
4. Place the tray under the oven broiler for 3–5 minutes, until the cheese is fully melted.
5. Serve hot.

Steps

1. In a skillet over medium heat, combine Keystone Beef with taco seasoning and stir until heated through.
2. Grill or pan-fry tortillas until warm and slightly crisp.
3. Assemble tacos with beef, lettuce, tomato, and cilantro, then top with a squeeze of lime.

Steps

1. In a large pot, sauté the onion and garlic in the olive oil until tender over medium heat.
2. Add the chipotle peppers, adobo sauce, raisins, and tomatoes to the pot.
3. Simmer for about 5 minutes.
4. Using an immersion blender, blend the mixture until smooth.
5. Stir in the peanut butter, Keystone Chicken Broth, chili powder, and cinnamon until smooth.
6. Remove the pot from the heat and stir in the cocoa powder.
7. Stir in the Keystone Beef.
8. Serve with a garnish of fresh cilantro and chopped peanuts and mini flour tortillas.

Steps

1. In a large skillet, sauté the garlic, Keystone Chicken and mixed vegetables in the butter for about 5 minutes.
2. In a microwave-safe bowl, combine the orange juice, chili sauce, sriracha and peanut butter.
3. Microwave in 30-second increments until the mixture is fully combined.
4. Pour the sauce into the skillet and stir to coat the chicken and vegetables.
5. Add red pepper flakes and cilantro to taste.
6. Serve over cooked rice.

Steps

1. In a large skillet over medium heat, sauté Keystone Ground Beef, garlic, and onion for about 4 minutes, stirring.
2. Add Worcestershire sauce and Dijon mustard. Remove from heat and let the meat mixture cool.
3. Fold in cheddar cheese.
4. Preheat oven to 425°F. On a lightly floured surface, roll out puff pastry into a 14" square.
5. Cut pastry into four equal squares. Place a heaping spoonful of beef mixture in the center of each square. Brush edges with egg, then fold over to form a triangle.
6. Press edges gently to seal.
7. Place pies on a parchment-lined baking sheet and brush tops with remaining egg.
8. Cut a small slit in the top of each pie.
9. Bake for 20 minutes, or until golden brown.

Steps

1. Add all ingredients to a medium-sized pot and stir to combine.
2. Cook over medium heat for 20 minutes, stirring occasionally.
3. Serve with your favorite salsa.

Steps

1. In a large pot, sauté the onion and garlic with the butter and olive oil over medium heat until the onion is translucent.
2. Slowly incorporate the flour, stirring continuously until the mixture is smooth and fully mixed.
3. Slowly stir in the Keystone Chicken Broth and Keystone Chicken and reduce the heat to a simmer.
4. Add the cream, carrots, gnocchi, parsley, salt and black pepper and stir until well combined.
5. Simmer for 5 minutes or until the gnocchi is cooked.

Steps

1. In a 12" nonstick skillet, add Keystone Beef, onion and garlic powder, and heat over medium until hot.
2. Add beef gravy, Keystone Beef broth and paprika, and mix well; stir in uncooked egg noodles and peas and bring to a boil.
3. Reduce heat to medium–low, cover and cook 8 minutes or until noodles are tender, stirring occasionally. Before serving, stir in sour cream.

Steps

1. In a large skillet add Keystone Beef and heat until warm, about 2 minutes. Add Keystone Beef Broth to the skillet and heat to a boil.
2. Stir in the uncooked pasta and reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. Stir in the soup and chunky salsa and cook until the mixture is hot, about 5 minutes. Remove from heat and top with diced tomato and cheddar cheese.

Steps

1. Combine tomato sauce, apple cider vinegar, honey, brown sugar, worcestershire sauce, paprika, garlic powder and chili powder in a sauce pot and cook over medium-high heat until the mixture starts to bubble, stirring as needed.
2. Reduce heat to medium-low, add Keystone Chicken and simmer 10–15 minutes until thickened, occasionally stirring.
3. Place the bottom half of each slider roll, spread mayonnaise, top with BBQ chicken, pickles and fried onions.

Steps

1. In a large frying pan, fry the onion over medium heat for 3 minutes.
2. Add chili powder, ground cumin and tomatoes to the pan and simmer for 10 minutes.
3. Stir in Keystone Beef, black beans, corn, ketchup and water, and simmer for 8 minutes.
4. Lay each tortilla flat, add the mixture inside, roll up tightly and place seam-side down in a 9" x 12" casserole dish.
5. Sprinkle with cheddar cheese and place under the broiler for about 4–5 minutes or until cheese is melted.
6. Remove from oven and top with tomatoes and lettuce.
7. Serve hot.