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This dish will be very warm, not hot

  • 1/4 cupextra-virgin olive oil
  • 2-4 teaspoons fresh lemon juice (see note above)
  • 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
  • 1 small shallot, minced fine (about 2 tablespoons)
  • Salt and ground black pepper
  • 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
  • 12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note above)
  • 1 poundpenne pasta or other short tubular or curly pasta such as fusilli or campanelle
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar (see note above)
3.1/5 (11 Votes)

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This is the time of year to get your fill of Asparagus and I seem to be using it in almost every meal I make just l...

  • 1/3 cup agave nectar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass sticks bruised
  • 1 red chilli finely sliced
  • 2 tbsp mint finely sliced
  • 2 tbsp coriander finely sliced
  • 14 oz tuna steak fresh
  • 8 asparagus spears trimmed
  • 1/2 bunch radishes
  • 1 medium purple turnip
  • 1 bunch watercress fresh
5/5 (1 Votes)

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A recipe for meat-filled dumplings topped with crisp-fried onions

  • For the Dough:
  • 3 2/3 cups all-purpose flour, plus more for work surface
  • 1/3 cup semolina flour
  • 5 large eggs
  • 1 teaspoon vegetable oil
  • For the Filling:
  • 3/4 cup chopped onion
  • 1 tablespoon canola oil
  • 3/4 pound ground veal
  • 3/4 pound lean ground beef
  • 3/4 pound ground pork
  • 1/4 pound bacon, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 cups finely chopped baby spinach
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon ground nutmeg
  • For Serving:
  • 1 1/2 quarts beef broth
  • 2 tablespoons chopped fresh chives
  • Deep-fried onions homemade or canned)
4.5/5 (2 Votes)

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Heat oil and butter in a heavy saucepan over medium heat

  • 2 tablespoons neutral oil, such as safflower or canola
  • 2 tablespoons unsalted butter
  • 1 leek, cut into small pieces and rinsed in several changes of cool water
  • 2 sticks celery, cut into small pieces
  • 1 medium onion, finely sliced
  • 4 cups boiling vegetable stock, plus more to thin, if needed
  • 1 1/4 teaspoons salt, plus more to taste
  • 1/2 teaspoon freshly ground white or black pepper, plus more to taste
  • 1/2 teaspoon sugar, plus more to taste
  • 2 (14-16-ounce) bags frozen peas, thawed
  • Leaves from 1 head Bibb or 1 small head Boston lettuce
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup fresh mint leaves
  • 1/4 cup heavy cream or half and half
  • Fried diced chorizo, pancetta, bacon or prosciutto, for garnish (optional)
  • Small croutons, for garnish (optional)
  • Chopped toasted hazelnuts, for garnish (optional)
3.8/5 (9 Votes)

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A delicious taste of the tropics

  • Soup:
  • 1 can (1 3/4 cups) black beans, drained
  • 1 can coconut milk, full fat (1 2/3 cups)
  • 6 oz fresh or frozen green peas
  • 1 clove garlic, minced
  • 1 1/2 cups chicken stock
  • 3/4 tsp kosher salt
  • 1 TBS lime juice
  • Cayenne pepper to taste
  • Serve with any of the following:
  • Fresh corn kernels
  • Avocado
  • Cuban rice
  • Sour cream to taste
  • Plantain chips
5/5 (1 Votes)

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Quick, easy and hearty dinner with this Philly Cheesesteak Sloppy Joe recipe that everyone in your family will love

  • 1 pound ground beef
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 1/4 cup A-1 steak sauce
  • 2 teaspoons peppercorn steak seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced provolone, or mozzarella cheese
  • Hamburger buns
5/5 (1 Votes)

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My Grandmother's recipe is a classic cranberry Jell-o salad that is sure to bring some holiday cheer to any feast

  • 2 cups raw cranberries
  • 1 orange
  • 2 teaspoons lemon juice
  • 1 small package cherry Jello
  • 1 cup boiling water
  • 1/2 cup each chopped celery and nuts
4/5 (2 Votes)

By

This salad will be a welcome comfort in the colder months

  • DRESSING:
  • 1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
  • 4 cups water
  • 4 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Black pepper, freshly ground
  • SPICED PUMPKIN SEEDS:
  • 1 cup raw pumpkin seeds, thoroughly rinsed and drained
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • ROASTED SQUASH:
  • 1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
  • 1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Black pepper, freshly ground
  • SALAD:
  • 4 loosely packed cups small red or green mustard leaves
  • 4 loosely packed cups arugula leaves
  • 1/4 cup thinly sliced shallots
  • 4 ounces aged goat cheese, shaved
5/5 (2 Votes)

By

A coworker tempted me with this for a tasty lunch treat

  • 1 or 2 Cucumbers (diced)
  • 1 or 2 Mangoes (diced)
  • 1 Onion (diced) (sweet or white)
  • 1 or 2 TBSP of chopped Cilantro
  • 1 tbsp Cumin
  • 1 or 2 Other fun veggies that need to be eaten before they go bad (diced)
  • Salad Vinaigrette of choice
5/5 (1 Votes)

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If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them under...

  • 1 pound beef sirloin, top sirloin, or filet
  • 1 medium onion
  • 1 green pepper
  • 10 large white mushrooms
  • 1 red pepper (optional)
  • 2/3 cup dry red wine, burgundy or pinot noir
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 tablespoon olive oil
5/5 (1 Votes)

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We've been talking about making ravioli for what seems like ages, so when we finally got down to make them, we went...

  • For squid ink pasta:
  • 300 g of '00' Flour
  • 3 Eggs
  • 1 tbsp of Squid Ink
  • For ravioli filling:
  • 150 g of Prawns (deveined and finely chopped)
  • 100 g of Smoked Salmon (finely chopped)
  • Olive Oil
  • Salt & Black Pepper (to taste)
  • 20 ml Brandy
  • 1 tbsp of Parsley (chopped)
  • 250 g of Ricotta
  • 8 to 10 Egg Yolks
  • For serving:
  • Tobiko
  • Truffle Oil
5/5 (1 Votes)

By

Drain and flake salmon, reserve liquid

  • 1 15 oz can salmon
  • 2 c small curd cottage cheese
  • 2 eggs, well beaten
  • 1/2 c minced onion
  • 1/4 c chopped fresh parsley
  • 1/2 t dill weed
  • 8-10 large manicotti shells, cooked
  • 3 T butter
  • 3 T flour
  • 1/4 t salt
  • Milk
  • 2 c shredded Monterey Jack cheese, divided
  • 1/4 c grated Parmesan
3.5/5 (4 Votes)

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Salmon Manicotti Pasta Caprese (Cooks Illustrated)