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Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes

  • 1 cup (2 sticks) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 4 ounces cream cheese, softened
  • 1/2 cup homemade or prepared lemon curd
  • 1 1/2 teaspoons pure vanilla extract
  • 4 to 4 1/2 cups confectioners’ sugar, spooned in cup, leveled off & sifted
4.5/5 (33 Votes)

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Prepare biscuits according to package directions

  • 1 package refrigerated biscuits (I prefer frozen Southern Style Pillsbury Grands! biscuits)
  • 1 pound ground maple-flavored sausage
  • 2 tablespoons butter
  • 1 8-ounce block cream cheese, cubed
  • 1/2 to 1 cup milk
  • Salt to taste
  • At least 1 tablespoon black pepper
4/5 (84 Votes)

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Preheat oven to 475 degrees

  • 1/4 cup Parmesan cheese
  • 2 cups Zucchini, washed &
  • unpeeled, cut into 1" slices
  • 1/3 cup Hidden Valley
  • Original Ranch Dressing
  • (Regular or Light)
4.6/5 (30 Votes)

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Make crumbs with the flour, baking powder, salt, sugar and shortening

  • For the Shortcake:
  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup shortening
  • 2/3 cup milk
  • 1 egg, beaten
  • For the topping:
  • 1/2 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter
  • For the strawberries:
  • 4 pounds strawberries, cleaned, hulled and quartered
  • 1/2 cup sugar, to taste
4.5/5 (35 Votes)

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Tips: Looking for even lower calorie breakfast? Substitute skim milk or water, use 14 – 16 egg whites, or reduce/...

  • 8 large eggs
  • 1/2 cup 1% milk
  • 6 strips turkey bacon, cooked and crumbled
  • 2 cups (handful) of fresh spinach leaves, washed and diced
  • 1 small Tomato, diced
  • 1/2 small onion, diced
  • 2 oz. cheddar cheese, shredded
  • salt and pepper, to taste
4.5/5 (31 Votes)

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This is a recipe my Mom would make all summer long

  • 1 cup sliced cucumber (About 1/2 English cucmber or 2 small regular cukes)
  • 1/4 to 1/2 cup thinly sliced onion (you can minced them if you prefer)
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 to 2 teaspoons agave nectar, to taste
  • 1/4 to 1/2 teaspoon salt, to taste
4.5/5 (31 Votes)

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We first had these after My Grandma Brown's funeral

  • 6 potatoes
  • 4 Tb butter
  • 2 cups shredded cheddar
  • 1 pint sour cream
  • 1 Tb chopped green onion or chives
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tb butter for dotting and Paprika for sprinkling on top before baking.
4.6/5 (30 Votes)

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These bacon wrapped club crackers are little bits of heaven as they combine salty crackers, with cheese, and bacon

  • 24 club crackers
  • 12 slices center cut bacon, cut in half
  • Parmesan cheese, shredded
4.6/5 (30 Votes)

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Looking for a cool and refreshing cocktail this summer? Try this delicious Frozen Cherry Margarita, it's sure to hi

  • 1 1/2 ounces cherry vodka
  • 1/2 ounce triple sec
  • 1 ounce lime juice
  • Splash grendadine
  • Lime for garnish
4.5/5 (31 Votes)

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Bring a large pot of lightly salted water to the boil

  • 1 pound of potato gnocchi (fresh or frozen)
  • 4 slices of streaky bacon
  • 3 TBS of butter
  • 10 large free range eggs
  • fine seasalt and freshly ground black pepper to taste
  • 2 TBS water
  • 3 TBS snipped fresh chives
  • freshly grated Parmigiano Reggiano to taste
4.4/5 (38 Votes)

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Awesome appetizer!!

  • 1 1/2 pounds new potatoes (about 15), halved
  • 15 slices bacon, halved crosswise
  • 3/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon caraway seeds
  • kosher salt and black pepper
4.5/5 (34 Votes)

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The lemon and garlic complement the shrimp perfectly in this tasty combination that is served over angel hair pasta

  • GARLIC BUTTER PASTA:
  • 12 to 16 ounces medium shrimp (without heads), peeled and deveined, tails intact (I used frozen, thawed)
  • 2 tablespoons salted butter
  • 2 medium cloves garlic, minced (about 1 1/2-teaspoons)
  • Pinch of cayenne pepper, optional
  • Juice of half a lemon (about 2 1/2-tablespoons)
  • 1 1/2 teaspoons dried parsley flakes (can use fresh)
  • Salt and ground black pepper, to taste
  • 8 ounces angel hair pasta
  • 1/2 stick (4-tablespoons) salted butter
  • 1/4 to 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Parmesan cheese for serving, optional
4.6/5 (26 Votes)

Any burning questions? Our chefs answer!

Lemon-Garlic Shrimp & Garlic Butter Pasta Lemon Cream Cheese Buttercream