KeyIngredient's profile page
Recipes
Avocado Lime Ice Cream
By KeyIngredient
To prepare lime syrup, combine lime juice and sugar in a small saucepan and place over medium heat
- Lime syrup:
- 1/4 cup (59ml) lime juice
- 1/4 cup (50g) sugar
- Ice Cream Base:
- 3 medium ripe avocados
- 1/2 cup (100g) granulated sugar
- 1/2 cup (118ml) plain yogurt
- 1/2 cup (118ml) milk
- 1 cup (237ml) heavy cream
- Pinch of salt
Chili's Chicken Enchilada Soup
By KeyIngredient
In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, and cayenne
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cup diced yellow onions (about 3 medium onions)
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cups masa harina
- 4 quarts water
- 2 cups crushed tomatoes
- 1/2 pound processed American cheese, cut in small cubes
- 3 pounds diced cooked chicken (you can use 2 rotisserie chickens)
Classic Roast Chicken with Gravy
By KeyIngredient
Lorrie Hulston Corvin, Cooking Light MAY 2006
- 1 (3 3/4-pound) whole roasting chicken
- 1 tablespoon butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rubbed sage
- 1/8 teaspoon freshly ground black pepper
- 2 carrots, peeled and halved
- 4 stalks celery, halved
- 1 onion, quartered
- 1/2 cup dry white wine
- 1 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 1/4 teaspoon salt
Apple Cider Donuts
By KeyIngredient
Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes
- 1 cup apple cider
- 2 3/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cups sugar
- 2 tablespoons non-hydrogenated shortening or lard
- 1 egg
- 1 egg yolk
- 1/3 cup buttermilk
- canola oil, for frying
- 1/2 cup sugar, for topping
- 2 teaspoons cinnamon, for topping
- 2 1/4 inch ; circle cookie cutter
- 1 1/4 inch; circle cookie cutter
Meat Sauce - All Purpose
By KeyIngredient
Use as a taco filling. Pile onto baked potatoes
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- 1 clove garlic, finely chopped
- 2 pounds ground beef
- 1/2 cup dry red wine
- One 28-ounce can tomato puree
- Salt and pepper
Renee's Cole Slaw
By KeyIngredient
Put egg, sugar, vinegar, salt, mustard, and cayenne in a small saucepan and whisk gently until smooth
- 1 egg
- 3/4 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 t salt
- 1 t dry mustard
- 1 dash cayenne
- 1 t cornstarch
- 1/4 cup heavy cream
- 1 T butter
- 1 cup mayonnaise-no miracle whip
- 2 pkg prepared coleslaw mix with carrots s
- 1 green pepper, diced
- 1 med onion, diced
- 1/2 pkg per-shredded carrot
- 1 dash parsley
Pumpkin Creme Brulee
By KeyIngredient
Preheat oven to 325°. 1
- 2 cups Heavy Whipping Cream
- 2 cups Friendly Farms Pumpkin Spice Coffee Creamer*
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg*
- 1 teaspoon Pure Vanilla
- 1/4 teaspoon Cloves*
- 1/2 cup Brown Sugar
- 1 1/2 cups Sugar, divided
- 16 Large Eggs, yolks only
- 15 ounces 100% Pure Canned Pumpkin*
- Whipped Dairy Topping
Raspberry Peach Moscato Sparkler
By KeyIngredient
Muddle the 2 raspberries in a large pitcher
- 340 grams of raspberries (2 small containers)
- 3 peaches
- 750 mil bottle of chilled moscato
- 355 ml chilled ginger ale
- 355 ml chilled club soda
Lemon Poppy Seed Cookies
By KeyIngredient
Heat oven to 375. Bring lemon juice to a simmer in small saucepan over medium heat, cook until reduced by half
- 1/4 c. lemon juice
- 3 1/2 tsp. grated lemon zest (2-3 lemons)
- 2 sticks unsalted butter
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1 egg
- 2 tsp. vanilla
- 1 Tbsp. poppy seeds, plus more for sprinkling
Speedy Layered Chicken Enchilada Pie
By KeyIngredient
1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray
- 1 1 8 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- 2 2 2 cups cubed cooked chicken
- 1/2 1/2 1/2 cup uncooked instant rice
- 2 2 2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
- 1 1 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 1 1 can (19 oz) Old El Paso™ hot enchilada sauce
- 1 1 9-oz cup Green Giant™ frozen white shoepeg corn (from 9-oz box), thawed, drained
- 1 1 1 cup Old El Paso™ Thick 'n Chunky salsa
- 2 2 2 tablespoons thinly sliced green onions
- Reduced-fat sour cream, if desired
- Chopped green onions, if desired