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Recipes

Honey Vanilla Pound Cake*

Honey Vanilla Pound Cake*

By

Episode: Market Day Level: Easy 2008, Barefoot Contessa Back to Basics

  • 1/2 pound (2 sticks) unsalted butter, at cool room temperature
  • 1 1/4 cups sugar
  • 4 extra-large eggs, at room temperature
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
4.3/5 (28 Votes)

Lemon Linguine*

Lemon Linguine*

By

Episode: Pucker Up Level: Easy Recipe courtesy Paula Deen

  • 1 (8-ounce) package linguine
  • 1/4 cup minced onion or shallot
  • 3 cloves garlic, crushed
  • 1 tablespoon butter, melted
  • 1 (8-ounce) carton sour cream
  • 4 tablespoons freshly grated Parmesan, divided
  • 1 tablespoon milk
  • 1 3/4 teaspoons lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
  • 1 whole lemon, zested
  • 2 tablespoons freshly chopped parsley leaves
  • 2 tablespoons freshly chopped chives
4.6/5 (12 Votes)

Rosemary Parmesan Shortbread*

Rosemary Parmesan Shortbread*

By

Episode: Elegant Cocktail Party Level: Easy Recipe courtesy Claire Robinson

  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 cup finely grated Parmesan
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon water, if needed
4.5/5 (19 Votes)

Canter's Chocolate Cheesecake*

Canter's Chocolate Cheesecake*

By

Total time: 1 hour, 15 minutes, plus cooling and overnight chilling times Note: Adapted from Grace Bauer's "Los ...

  • Graham cracker crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) butter, at room temperature
  • Cheesecake filling
  • 12 ounces (1 1/2 boxes) cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest, from about 1/2 lemon
  • 2 eggs
  • 1 cup sour cream (about 8 ounces)
  • Pressed graham cracker crust in pan
  • 1 cup mini chocolate chips
4/5 (2 Votes)

Brownies with Coconut Frosting*

Brownies with Coconut Frosting*

By

Episode: Baby in the Band Level: Easy Recipe adapted from Georgia Cooking in an Oklahoma Kitchen (c) Clarkson Pot

  • Coconut Frosting:
  • Cooking spray
  • 2 ounces unsweetened baking chocolate
  • 1/3 cup solid vegetable shortening, such as Crisco
  • 2 large eggs
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 cup butter (1 stick)
  • 10 ounces fresh or frozen grated coconut, thawed
  • 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
  • 1 teaspoon vanilla extract
4.5/5 (10 Votes)

Mango Coconut Upside-Down Cake*

Mango Coconut Upside-Down Cake*

By

Total time: About 1 1/2 hours Note: If baking in a springform pan, place a baking sheet on a rack near the botto...

  • 3 firm, ripe mangoes (preferably Haitian)
  • 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided
  • 1/2 cup light brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 vanilla bean, split and scraped
  • 1/2 cup unsweetened coconut flakes
  • 2 cups (8.5 ounces) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon allspice
  • 1 1/4 cups coconut milk
4.5/5 (2 Votes)

Chocolate-Hazelnut-Espresso Mousse*

Chocolate-Hazelnut-Espresso Mousse*

By

Episode: Sunday Suppers LEVEL:Easy Recipe courtesy Michael Symon

  • 1 cup heavy cream
  • 1/4 teaspoon instant espresso
  • 1/2 cup chocolate-hazelnut spread, such as Nutella
  • 1/4 cup toasted hazelnuts
  • 1 cup whipped cream
  • Sliced bananas, optional
4.7/5 (3 Votes)

Rafter TS Peach Cobbler Recipe*

Rafter TS Peach Cobbler Recipe*

By

Episode: Cowboy Cooking LEVEL: Easy Recipe courtesy Sandra Julian

  • COBBLER CRUST:
  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups shortening
  • 1/2 cup cold water
  • FILLING:
  • 6 cups frozen peaches
  • 1/2 cup unsalted butter
  • 2 cups sugar
  • 1/3 cups all-purpose flour
  • 1 teaspoon chili powder, optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup your favorite whisky
  • BAKING AND ASSEMBLING:
  • 1/2 cup unsalted butter
  • Whole milk, as needed
  • Cinnamon, for sprinkling
  • Sugar, for sprinkling
  • 2 cups whipped cream, for serving
4.2/5 (21 Votes)

Eggs Baked in Tomato Sauce*

Eggs Baked in Tomato Sauce*

By

This recipe was inspired by a traditional Italian preparation of eggs baked in tomato sauce, uova in purgatorio

  • 1/2 cup tomato sauce
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 4 eggs
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup grated Parmigiano-Reggiano cheese
4.9/5 (9 Votes)

Coconut Flan

Coconut Flan

By

Episode: Girls That Grill LEVEL: Intermediate Sunny Anderson, 2008

  • 1/2 cup sweetened coconut flakes
  • 3/4 teaspoon ground cinnamon
  • 1 1/4 cups sugar 1 (15.5-ounce) can coconut milk
  • 1 cup evaporated milk
  • 5 eggs, beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Special Equipment: 9 1/2-inch glass pie plate
0/5 (0 Votes)