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This would be wonderful with any type of pie filling

  • DANISHES:
  • 2 tubes crescent rolls
  • 1 can apple pie filling
  • 2 tablespoons butter, melted
  • Cinnamon sugar
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 teaspoons milk
4.4/5 (53 Votes)

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Preheat oven to 375 degrees

  • For the wonton cups
  • Cooking spray
  • 18 wonton wrappers, thawed if frozen
  • 2 tsps. canola oil
  • 1/4 tsp. salt
  • For the dressing
  • 2 Tbs. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. red pepper flakes
  • 2 Tbs. olive oil
  • For the salad
  • 1/2 pound lump crabmeat, picked for shells
  • 1 stalk celery, finely diced (1/4 cup)
  • 1/2 cup peeled and finely diced ripe mango
  • 1/4 cup thinly sliced scallions (white and green parts)
  • 2 Tbs. coarsely chopped fresh cilantro
4.4/5 (49 Votes)

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Preheat oven to 350 F Saute onions with butter until caramelized

  • 1 ea Brown Onion Julienne
  • 1 T Butter
  • 3 lbs Peeled and Thin Sliced Potatoes
  • 2 Cups Heavy Cream
  • 1 T Salt
  • 1/8 T Fresh Ground White Pepper
  • 1/4 T Fresh Thyme Leaves
  • 2 T Garlic Finely Chopped
  • 1/8 cup Jalapeno Pepper (canned)
  • 1/8 tsp Chicken Base (chicken bouillon cubes)
  • 1/2 cup Grated Parmesan Cheese
4/5 (84 Votes)

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The Cheesecake Factory serves one of the best appetizers you’ll ever find

  • THAI CHICKEN SATAYS:
  • 6 to 8 butter lettuce leaves
  • 2 red cabbage leaves, cut in half vertically
  • Thai chicken satays (recipe below)
  • Julienned carrots
  • Sesame bean sprouts (recipe below)
  • Thai coconut curry noodles (recipe below)
  • Thai marinated cucumbers (recipe below)
  • 1 tablespoon roasted peanuts, chopped
  • Tamarind cashew dipping sauce (recipe below)
  • Thai peanut sauce (recipe below)
  • Sweet red chili sauce (recipe below)
  • 1 pound boneless skinless chicken breast
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 4 green onions, cut into 1″ pieces
  • 8 bamboo skewers (10 to 12 inches)
  • BEAN SPROUTS:
  • 1 1/2 cups bean sprouts
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds, roasted
  • THAI COCONUT CURRY NOODLES:
  • 12 ounces fresh egg noodles
  • 1 tablespoon garlic cloves, minced
  • 1 tablespoon red curry paste
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 1 pinch turmeric powder
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • THAI MARINATED CUCUMBERS:
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large cucumber, seeded
  • TAMARIND CASHEW DIPPING SAUCE:
  • 1/4 cup cashews, chopped
  • 1 tablespoon hoisin sauce
  • 2 medium garlic cloves, minced
  • 2 green onions, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup canola oil
  • 3 teaspoon honey
  • 6 tablespoons rice wine vinegar
  • 1/2 teaspoon tamarind pulp
  • 1/2 teaspoon toasted sesame seeds
  • PEANUT SAUCE:
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili oil
  • SWEET CHILI DIPPING SAUCE:
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup hot water
  • 2 tablespoon sugar
  • 1 lime, juiced
  • 1 teaspoon garlic, minced
  • 1 teaspoon red chili paste
3.9/5 (188 Votes)

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In a large bowl, cream butter and sugar until light and fluffy

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 bananas
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Dash salt
4.8/5 (16 Votes)

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For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees

  • Buttercream:
  • 1 large egg
  • 5 large egg whites
  • 3/4 cup cream of coconut
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 1/4 cups cake flour (9 ounces), sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
  • 2 cups packed sweetened shredded coconut (about 8 ounces)
  • 4 large egg whites
  • 1 cup granulated sugar
  • pinch table salt
  • 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
  • 1/4 cup cream of coconut
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
4.8/5 (15 Votes)

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A Strawberry Focaccia is a fruity take on a classic Italian bread

  • STRAWBERRY FOCACCIA
  • 2 tablespoons of active dry yeast
  • 1 1/4 cups of warm water
  • 5 tablespoons of caster sugar
  • 2 2/3 cups of bread flour
  • Pinch of Salt
  • 2 1/2 tablespoons of olive oil
  • 1 pound of strawberries
  • BALSAMIC VINEGAR GLAZE
  • 1/2 cup of balsamic vinegar
  • 1 tablespoon of brown sugar
4.7/5 (19 Votes)

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Make this your morning breakfast smoothie!

  • 3/4 cup water
  • 1 medium orange, peeled, halved
  • 1 small banana, peeled, frozen
  • 1/2 cup frozen unsweetened blueberries
4.8/5 (18 Votes)

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This recipe was developed for the Certified Steak Company, who sent me their frozen Succulent Chilean Sea Bass to t...

  • SAUCE:
  • 2 (8-ounce) Chilean sea bass filets (if frozen, thaw in the refrigerator for at least 8h hours, or overnight)
  • Old Bay Seasoning, to taste
  • Olive oil (I use rice oil, because it has a high smoke point)
  • 6 ounces pineapple juice (I buy a six-pack of small pineapple juice)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/4 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter
3.8/5 (110 Votes)

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This recipe is adapted from King Arthur Flour

  • CAKE:
  • 3 cups King Arthur Flour unbleached cake flour, 12-ounces
  • 2/3 cup coconut milk powder, 2.5-ounces
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
  • 1 1/2 cups sugar, 10-ounces
  • 6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
  • 1 1/2 cups buttermilk, at room temperature, 12-ounces
  • 1 1/2 teaspoons vanilla extract
  • 4 drops coconut flavoring
  • LEMON CURD, OPTIONAL:
  • 3/4 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed
  • FROSTING:
  • 3/4 cup creme of coconut, not coconut milk
  • 1/2 cup unsalted butter, 1 stick, 4-ounces
  • 5 1/2 cups confectioners’ sugar, divided, 22-ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract, optional
  • 3 to 4 drops strong coconut flavoring
4.2/5 (58 Votes)

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Adapted recipe by this-is-irene

  • For the Sponge:
  • 4 large eggs, white and yolks separated
  • 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
  • 3 tablespoons milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 4.2 ounces (120 grams, 14 tablespoons) cake flour, sifted 3 times
  • 1.2 ounces (22 grams, 2.3 tablespoons) butter, melted
  • For the Simple Syrup:
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tbs limoncello (I used cointreau)
  • For the Stabilised Whipped Cream Frosting:
  • 2 tsp gelatin powder
  • 8 tsp cold water
  • 2 cups whipping cream, cold
  • 60 g icing sugar
  • 1 tsp vanilla
  • To Assemble:
  • 250 g punnet strawberries
4.4/5 (49 Votes)

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So easy, this recipe uses a simple marinade mix packet and is prepared in the crockpot

  • 1 packet McCormick Grill Mates brown sugar bourbon marinade
  • 1/4 cup oil
  • 2 tablespoon water
  • 2 tablespoon apple cider or white vinegar
  • 2 pounds boneless, skinless chicken breasts
3.9/5 (201 Votes)

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Brown Sugar Bourbon Crockpot Chicken Breasts Crescent Apple Danish