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Recipes
Capellini with Shrimp and Creamy Tomato Sauce
By KeyIngredient
Gourmet, Apr 2008
- The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.
- 3 Tbls olive oil
- 1 lb peeled large shrimp
- 3 large garlic cloves, forced through a garlic press
- 1/3 tsp dried oregano
- 1/2 cup sweet (red) vermouth
- 1 can diced tomatoes, drained (14-15 oz can)
- 3/4 cup heavy cream
- 1/2 tsp fresh lemon juice
- 1/2 lb capellini (angel-hair pasta)
- 1/2 tsp salt
- 1/4 tsp pepper
Creamy Tortellini Soup
By KeyIngredient
Melt butter in a large saucepan or soup pot
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 to 3 garlic cloves, minced
- 2 large carrots, thinly sliced
- 1 tablespoon Italian Seasoning
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4-cup all-purpose flour
- 6 cups vegetable broth
- 1 package (12-ounces) frozen tortellini
- 1 bag (5-ounces) fresh baby spinach
- 1 cup cream OR milk OR half-and-half (I use 2% milk)
Lemon Chiffon Cake
By KeyIngredient
Let eggs stand at room temp for 30 min
- Lemon Frosting:
- 7 eggs, separated
- 2 c. flour
- 1 1/2 c. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 3/4 c. water
- 1/2 c. vegetable oil
- 4 tsp. grated lemon peel
- 2 tsp. vanilla
- 1/2 tsp. cream of tartar
- 1/3 c. butter softened
- 3 c. powdered sugar
- 4 1/2 tsp. grated lemon peel
- dash of salt
- 1/4 c. lemon juice
Energy-Boosting Berry Peach Coconut Water
By KeyIngredient
Place blueberries and blackberries into the bottom of a 1-gallon glass jar
- 1 cup organic blueberries
- 1 cup organic blackberries
- 2 doughnut peaches— pitted and cut into 1/2-inch wedges
- 6 cups (48 ounces) spring or filtered water
- 2 cups unsweetened organic coconut water
- 1-2 drops wild orange essential oil (optional)
Prosciutto-Wrapped Asparagus Recipe
By KeyIngredient
With a sharp knife, remove tough, woody ends from asparagus
- bunch fresh asparagus
- 1/4 pound sliced prosciutto
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 6 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Baby Strawberry and Honey Pies
By KeyIngredient
Heat oven to 375. Crust: Spray a 12 count mini muffin pan with Pam
- Crust:
- Pam
- 2 unroll and bake refrigerated 9" pie crusts (Pillsbury)
- Filling:
- 2 Tbsp. honey
- 1/2 Tbsp. lemon juice
- 1/2 Tbsp. arrowroot (it's a powder)
- 1/2 tsp. grated orange zest
- 8 medium strawberries, hulled and cut into 1/4" pieces
- to yield about 1 1/4 c.
- 1 egg beaten
- 2 " round cookie cutter
- 3 " round cookie cutter
Creamy Kale and Artichoke Dip
By KeyIngredient
Fill a medium saucepan with water and bring it to a boil over high heat
- 1 bunch kale (curly or Lacinato), stems removed
- 2 jars (6 ounces) artichoke hearts, drained and coarsely chopped
- 1 red bell pepper, finely chopped
- 1 cup fat-free Greek yogurt
- 1/2 cup mayonnaise
- Hot sauce (optional)
- Kosher salt and freshly cracked black pepper
- Pita chips, tortilla chips or raw vegetables, for serving
Spinach Tortellini w/roasted red peppers
By KeyIngredient
1. Cook tortelli, drain and set aside 2
- 1 (9 oz pkg) fresh spinach or cheese tortellini
- 1/2 jar (7 oz) roasted red peppers – rinsed and drained
- 1 T butter or olive oil
- 4 cloves garlic, minced
- 1/8 c chopped fresh basil or 1 tsp dried
- 1/4 c pine nuts
- 1/2 c hidden valley ranch dressing
Resurrection Rolls or Empty Tombs - WTT
By KeyIngredient
Preheat oven to 375. Line baking sheet with parchment paper
- 1 tube (8 count) crescent rolls
- 8 large marshmallows
- 3 Tablespoons melted butter
- 3 Tablespoons granulated sugar
- 2 teaspoons cinnamon
Pineapple Upside Down Bundt Cake
By KeyIngredient
Preheat oven to 350 degrees, melt butter in bunt pan in the oven
- Topping
- 1 20 oz can crushed pineapple, drained and reserve liquid
- 1/2 cup brown sugar
- 2 T butter
- Cake
- 1 box pineapple cake mix
- 3 eggs
- reserved pineapple juice, add water to equal 1 1/4
- 1/3 cup oil