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Recipes
Sticky Toffee Pudding....
By KeyIngredient
For the cake: 1 Heat the oven to 350°F and arrange a rack in the middle
- For the cake:
- 1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
- 1/2 cup water
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- For the toffee sauce:
- 6 tablespoons unsalted butter (3/4 stick)
- 3/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
- 1/4 cup heavy cream
Pumpkin Cheesecake (The Cheesecake Factory)
By KeyIngredient
Heat oven to 350. Crust: Combine the graham cracker crumbs with the melted butter and 1 Tbsp
- 1 1/2 c. graham cracker crumbs
- 5 Tbsp. butter melted
- 1 c. plus 1 Tbsp. sugar
- 3 cream cheese softened
- 1 tsp. vanilla
- 1 c. canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
Beef Tenderloin with Fresh Horseradish Crust
By KeyIngredient
Emeril's Creole Christmas Page 27
- 1 3 1/2 lb beef tenderloin trimmed of fat
- 1 tbsp Olive Oil
- 1 tbsp Creole Seasoning
- 2 tbsp Dijon Mustard
- 1/2 lb fresh Horseradish peeled and grated (about 1 1/2 cups)
- 1/2 tsp finely ground black pepper
- 2 tsp chopped garlic
- 1/2 tsp salt
- Worcestershire Sauce (optional)
- Port Wine Reduction (Separate Recipe, optional)
Beet Hummus
By KeyIngredient
I dare you to resist the delicious charms of my Paleo, vegan, Whole30-friendly, bean-free beet hummus
- 1 cup (70 g) raw unsalted cashews, soaked and drained (see note above)
- 3 medium raw beets, about 2 inches in diameter or 1 1/2 cups (200g) cooked, peeled, and roughly chopped beets
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil and additional for drizzling
- 2 tablespoons tahini
- 1 1/2 teaspoons Diamond Crystal brand kosher salt
- 1 medium garlic clove, minced
- Freshly cracked black pepper
Mint Juleps
By KeyIngredient
Reserve four springs of mint for garnish
- 1 bunch fresh mint
- 4 t fine sugar
- 4 t water
- 8 0z Tennessee whiskey
Funfetti Cheesecake
By KeyIngredient
Preheat oven to 350° and grease a 9” springform pan with cooking spray
- 1 1 1 box Funfetti cake mix, plus ingredients called for on box
- 3 8-oz. 3 8-oz. 8-oz. blocks cream cheese, softened
- 1 1 1 c. sugar
- 3 3 3 large eggs
- 1/4 1/4 1/4 c. sour cream
- 2 2 2 tsp. pure vanilla extract
- 1/2 1/2 1/2 c. rainbow sprinkles, plus more for decorating
- 1/2 1/2 1/2 c. vanilla frosting
Easy Orange Rolls
By KeyIngredient
1. Let the frozen dough thaw out on the counter for about two hours
- 12 of Rhodes frozen roll dough
- 1/4 cup Butter, softened
- 2 Tablespoons of Orange zest
- 1/4 cup of Powdered sugar
- Fresh orange juice
Composed Bean Salad with Basil Vinaigrette
By KeyIngredient
Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes
- 2 cups green beans (about 8 ounces), trimmed
- 1/2 cup fresh basil, plus 2 tablespoons chopped for garnish
- 1 small shallot, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 teaspoons honey or agave syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 15-ounce can chickpeas (see Tip), rinsed
- 1 15-ounce can dark red kidney beans, rinsed
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can cannellini or navy beans, rinsed
- 1 cup halved cherry tomatoes
- 1/2 cup very thinly sliced radishes
Clam Dip Super Bread Bowl
By KeyIngredient
Preheat oven to 250 Deg. F
- 1 (24 Oz.)
- Round Loaf French, italian or other unsliced crusty bread
- 2 (8 Oz. Each) Pkg. Cream Cheese, softened
- 3 (6-1/2 Oz. Each) Cans Chopped Clams, drained (reserve 1/4 cup liquid
- 2 Tbsp Grated Onion
- 2 Tbsp Beer (your Favorite Brand)
- 2 tsp Each Worcestershire Sauce & Lemon Juice
- 1 tsp Tabasco or Hot Pepper Sauce, or to taste
- 1/2 tsp Salt
- Parsley Sprigs, for garnish; optional
- Raw Vegetables, for dipping (carrot sticks, red pepper slices, brocolli, etc.
- Toasted Bread Cubes From Inside The Round Loaf
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach - Julia's Album
By KeyIngredient
Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites
- 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
- 1 lb chicken breast, sliced in half, chopped
- 3 garlic cloves, minced
- salt
- paprika
- 1 cup half and half (and more)
- 1/4 teaspoon salt
- 1 cup Asiago cheese, grated
- 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
- 2 cups fresh spinach