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Pumpkin Alfredo Tortellini

- 1/2 can (28 oz) Keystone Chicken, drained
- 1 jar (15 oz) Alfredo sauce
- 20 oz tortellini
- 1/2 cup canned pure pumpkin
- 1/4 tsp. nutmeg
- 1/2 cup grated Parmesan cheese, plus more for topping
- Fresh parsley, for topping (optional)
- Cook the tortellini per the label direction.
- In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
- Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
- Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!
Shredded Buffalo Chicken Sub

- 1 can (28 oz) Keystone Chicken, drained
- 2 cups Buffalo wing sauce
- 1/2 cup water
- 2 tablespoons butter
- 6 teaspoons ranch salad dressing mix (powder)
- 1 cup blue cheese
- 6 hoagie buns, toasted
- Optional: ranch salad dressing and celery stalks
- In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
- Heat throughly - approximately 5 minutes.
- Add buffalo chicken mixture on top of toasted hoagie buns. Sprinkle blue cheese on top and drizzle with ranch dressing. Serve with celery or carrot sticks.
Campfire Pork and Beans Skillet

- 1 can (28 oz) Keystone Pork, drained
- 1 cup bacon, cooked and chopped
- 2 cans (15 oz) baked beans
- ½ cup onions, sliced
- 1 cup barbecue sauce
- 1 can refrigerated biscuits (8 biscuits)
- Grill up the bacon in a skillet at medium heat. Once done remove it from heat, drain, and chop.
- Add Keystone Pork, chopped bacon, onions, baked beans, and barbecue sauce to the skillet. Mix well, allow to a boil.
- Take it off of direct fire and layer the biscuits on top of the mixture. Cover and cook for 10 minutes or until the biscuits are golden brown.
Fig and Goat Cheese Quesadilla

- 1 can (28 oz) Keystone Chicken, drained
- 1 jar (14 oz) fig jam spread
- 8 oz. goat cheese
- 10 large-sized tortillas
- Olive oil for skillet
- Spread ¼ cup of fig jam on one tortilla, sprinkle your preferred amount of goat cheese and Keystone Chicken on top of the fig spread. On another tortilla, spread more fig jam, and place fig-side down on top of the filling in the first tortilla (forming a sandwich).
- In a large skillet, coat with olive oil and heat on the stove for approximately 30 seconds or until oil is warm. Carefully place the quesadilla in the skillet and cook each side until golden brown.
- Cool slightly, cut, serve. Enjoy!
BBQ Beef Muffin Bites

- 1 can (28 oz) Keystone Beef, drained
- 1-1/4 cup BBQ sauce
- 1 can (10.2 oz) Refrigerated biscuits
- 3/4 cup Cheddar cheese, shredded
- 1/2 cup Onion, diced
- In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
- Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim.
- Fill each muffin with beef mixture and sprinkle with cheese.
- Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.
Asian Beef Bites

- 1/2 can (28 oz) Keystone Beef
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup onion, diced
- 1 can refrigerated biscuits (8 biscuits)
- 2 Tbsp. soy sauce
- 1 1/2 cups Asian chili sauce
- 1 tsp. ground ginger
- Preheat oven to 350°F.
- In medium bowl, mix Keystone Beef, cabbage, carrots, oniones, soy sauce, chili sauce, and ginger.
- Line large cookie sheet with parchment paper. Separate dough into 8 biscuits and add each biscuit to the cookie sheet one inch apart.
- Spoon 1 rounded spoonful of the mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together and twist the top to seal.
- Bake 16 to 18 minutes or until golden brown. Serve warm.
Mac ‘n Cheese ‘n Chicken Bites

- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
- Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
Honey Mustard Shredded Chicken Sandwich

- 1 can (28 oz) Keystone Chicken
- 1/2 cup Honey
- 4 Tbsp Whole Grain Dijon Mustard
- 1/4 cup Onion, chopped
- 1/4 cup Water
- Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
- Add Keystone chicken to sauce pan and toss with sauce.
- Cook on medium for 10 minutes until heated through
Bitz of Ritz Shredded Chicken Sandwich

- 28 oz can Keystone Chicken
- 1 can (10.75 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain greek yogurt
- 1 sleeve of Ritz crackers, crushed
- 3/4 stick butter, melted
- 6 fresh buns
- In a large bowl, mix the soup and the sour cream until well blended. Fold in the Keystone chicken.
- Add into a large fry pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
- Heat on medium for 10 minutes or until heated throughout.
Quick Good Luck Pork and Sauerkraut

- 1 can (28 oz) Keystone Pork
- vegetable oil (optional)
- 2 pounds sauerkraut, undrained
- 1 small yellow onion, peeled and minced
- 1 medium apple, peeled, cored, and diced
- mashed potatoes, for serving (optional)
- applesauce, for serving (optional)
- Heat a tablespoon or two of oil in a skillet.
- Add the Keystone Pork, sauerkraut, including the brine, onion and apple in the skillet. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook medium until warm throughout.
- Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.
BBQ On A Stick

- 1 can (14.5 oz.) Keystone Pork, drained
- 1 can (8 oz.) refrigerated crescent rolls
- ¾ cup barbecue sauce
- 12 lollipop sticks
- Preheat oven to 375 degrees.
- In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
- Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
- With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
- Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
- Allow to cool slightly, then insert a lollipop stick into the bottom of each.
Skillet Beef Hash

- 1 can (28oz) Keystone Beef, undrained
- 4 tbsp liquid from can of Keystone Beef
- ½ medium onion, diced
- 2 cans (15 oz) potatoes, diced
- 1 clove garlic, minced
- salt and pepper to taste
- Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
- Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.
Classic Keystone Shredded Chicken Sandwich

- 28 oz can Keystone Chicken
- 1 can (10 3/4 oz) cream of mushroom soup
- 1/2 cup dry stuffing mix, crushed
- 6 hamburger buns
- Add Keystone Chicken with juices to pan and warm over medium heat.
- Shred chicken with a fork. Add stuffing mix.
- Heat thoroughly for 5-10 minutes while stirring.
- Serve with buns and a side of your favorite pickles.
Easy Chicken Pot Pie

- 1 can (28 oz) Keystone Chicken (or Turkey)
- 1 large size refrigerator biscuits
- 2 package (14 oz) frozen mixed vegetables
- In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
- Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
- Bake in the oven according to directions on biscuit package.
Beef Taco Salad

- 1 can (28 oz) Keystone Ground Beef, drained
- 1 head iceberg lettuce, washed and chopped
- 1 large tomato, chopped in large pieces
- 1 bunch green onions, sliced
- 1 (8oz) package cheddar cheese, shredded
- Heat Keystone Ground Beef in a skillet. Toss all ingredients in a large bowl.
- Top with tortilla chips and your favorite Mexican toppings (sour cream, guacamole, hot sauce and salsa). Prep time is under 20 minutes!
Roasted Pork with Sauerkraut

- 1 can (28oz) Keystone Pork
- 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
- Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
- Excellent with mashed potatoes, spaetzle, or dumplings.
Sloppy Jose

- 1 can (28 oz) Keystone Ground Beef
- 1 large Onion, diced
- 2 cups Taco sauce
- 1 can (8oz) Jalapeño, drained and diced
- 2 cups Cheddar, shredded
- 8 Hamburger buns
- Saute diced onion in large skillet
- Drain and add beef until heated
- Stir in taco sauce and jalapenos; reduce heat to low
- Simmer for for 6-8 minutes, stirring regularly
- Add shredded cheese and serve on hamburger bun or over tortilla chips
Hearty Beef & Noodles

- 1 can (28 oz) Keystone Beef, shredded
- 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
- 16 oz bag egg noodles
- 1/2 tsp garlic salt (optional)
- 2 Tbsp flour
- Bring beef with juices and broth to a boil in a large pan.
- Add 2 Tbsp of flour to a bag of noodles and shake through.
- Add noodles (with flour) to beef and broth.
- Reduce heat, stir and simmer until noodles are tender.
- Serve over mashed potatoes.
Beefy Potato Fritters

- 1 can (14.5 oz) Keystone Beef, finely chopped
- 3 medium (5 to 6 oz each) potatoes, shredded
- 1/4 cup finely chopped green onion (both white and green parts)
- 1/4 cup bottled or homemade hickory barbecue sauce
- 1/4 cup canola oil
- Place Keystone Beef, potatoes, onion and barbecue sauce in a large mixing bowl and mix well to evenly combine ingredients.
- Divide into 4 equal portions and roll each portion into a ball.
- Heat oil in a large skillet over medium heat until hot (but not smoking).
- Add balls and flatten each with a spatula to become a fritter shape. Fry 7 to 8 minutes on each side or until crispy and golden in color.
- Drain briefly on paper towels and serve hot.
Beef and Gorgonzola Tarragon Salad

- 1 can (14.5 oz) Keystone Beef
- 4 cups artisan lettuce
- 4 radishes, sliced
- 4 oz tarragon dressing
- 2-4 oz gorgonzola cheese, shredded
- Add lettuce and radishes to a large mixing bowl.
- Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
- Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.
Easy Cheesy Chicken Quesadilla

- 1 can (14.5 oz) Keystone Chicken
- 1 bag of Cheddar Jack cheese, shredded
- 1/4 cup Sour cream
- Tortillas 6-8
- Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
- Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
- Use a pizza cutter to cut into triangles. Serve with sour cream on the side.
The Best (and Easiest) Gravy

- 3 tsp. either Keystone Chicken Base or Keystone Beef Base
- 3 1/2 cups water
- 1/3 cup flour
- Dissolve either Keystone Chicken or Beef Base into 3 cups of boiling water.
- Slowly add flour into remaining cup of cold water. Whisk out lumps of flour.
- Slowly whisk flour/water into boiling soup base. Simmer and whisk until thick. 2-3 minutes.
Quick & Easy Pot Roast

- 1 can (28 oz) Keystone Beef, undrained
- 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
- 1 small package baby carrots
- 1/2 onion, sliced
- 6 potatoes, cubed into large chunks
- salt and pepper to taste
- Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
- Cook until vegetables are tender about 30 minutes.
Sautéed Onion Pulled Pork Sandwich

- 1 can (28 oz) Keystone Pork
- 6-8 oz BBQ sauce
- 2 hamburger buns
- 1 small red onion, thinly sliced
- 1 tbsp butter
- In a frying pan add butter and onions, sauté on medium heat until onions are clear.
- In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
- Simmer on low and stir uncovered until sauce reaches desired thickness.
- Serve on buns add onions as a topping.
Turkey Pot Pie

- 1 can (28 oz) Keystone Turkey
- 2 8" pie shells with top crust
- 2 cups turkey gravy or chicken gravy
- 2 packages frozen (13-16 oz) or 1 can mixed vegetables
- Add turkey evenly to each pie shell.
- Add one cup of gravy to each pie shell, as well as mixed vegetables, spread evenly. Season with salt and pepper (optional).
- Cover with top crust. Make 4 small fork holes in top crust of pie.
- Bake for 40 minutes at 350º, or until gravy bubbles slightly out of the top of pie.
Creamy Chicken and Noodles

- 1 can (28 oz) Keystone Chicken
- 1 can (14.5 oz) condensed Cream of Chicken Soup
- 2 cups cooked egg noodles
- 2 cups frozen mixed vegetables
- In a large saucepan, prepare soup according to directions.
- Add Chicken (including juice) and vegetables.
- Cook until vegetables are heated through.
- Add noodles.
Chicken Noodle Casserole

- 1 can (28 oz) Keystone Chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 2 cups egg noodles
- ½ cup Parmesan Cheese
- Preheat oven to 400º F.
- Boil water and cook egg noodles for 6-8 minutes.
- In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
- Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.
Buffalo Chicken Dip

- 1 can (28 oz) Keystone Chicken, shredded
- 1 package (8 oz) cream cheese, softened
- 1/2 cup hot sauce
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup shredded cheese
- Preheat oven to 350°F.
- Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.
Easy BBQ Beef Sandwich

- 1 can (28 oz) Keystone Beef, undrained
- 10 oz barbecue sauce
- 8-10 hamburger buns
- Stovetop Instructions: Heat Keystone Beef undrained in a pan on the stove top. Mix barbecue sauce, shred and stir. Heat on high to reduce the liquid for 5-7 minutes. Serve on hamburger buns.
- Microwave Instructions: Place Keystone Beef in a microwavable safe bowl. Mix in barbecue sauce, shred and stir. Heat for 2 minutes in the microwave. Serve on hamburger buns.