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Store bought gluten free tomato soup can be expensive

  • {Original blog post can be viewed here: http://www.keeleymcguire.com/2014/04/the-easiest-tomato-soup-recipe.html}
  • 1 - 15oz can of Tomato Sauce
  • 1/2 Cup of Non-Dairy Original Creamer*
  • 1/4 Cup of Water*
  • 1 Gluten Free Chicken Bouillon Cube
  • 1 Tablespoon of Non-Dairy Butter
  • 1/2 teaspoon of Basil seasoning
  • 1/4 teaspoon of Thyme seasoning
  • Dash of Ground Black Pepper
  • If you like your tomato soups creamier, this is the method I recommend. You can also use original non-dairy milk in lieu of creamer, but it won't have a much "body" to the soup. You could also use all water in lieu of the creamer, for a "thinner" soup.
4.8/5 (10 Votes)

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You will need to use a saute pan with a lid

  • 1 lb cod fillets, seasoned with a sprinkling of salt and pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 cup onion, finely diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup parsley, finely chopped
  • 1/2 cup sherry or white wine
  • 1/4 cup heavy cream
4/5 (84 Votes)

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These Corned Beef and Swiss Mini Pot Pies are delicious snacks that you can have hot and waiting for the kids when ...

  • 8 ounces corned beef, cooked, thinly sliced, and coarsely chopped
  • 1 cup shredded Swiss cheese, about 4 ounces
  • 1 can (10 3/4-ounce) condensed reduced-sodium cream of mushroom soup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seed, if desired
  • 1 (16.3-ounce) can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
4.4/5 (42 Votes)

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These Lemon Sugar Cookie are super simple and super delicious! When baking, don’t let them brown if you want supe...

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cups (2-sticks) unsalted butter
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 3 tablespoon fresh lemon juice
  • Granulated sugar for sprinkling
4.4/5 (41 Votes)

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Adapted from a Penzy's Spice recipe

  • 1 c rolled oats
  • 1 c flour
  • 1/3 c sugar
  • 3 t baking powder
  • 1 t salt
  • 1 t nutmeg
  • 2 t cinnamon
  • 1/2 c raisins
  • 1/2 c chopped walnuts or pecans
  • 1 egg beaten
  • 1 t vanilla extract
  • 1/2 c oil
  • 3/4 c milk
  • 1 large apple grated - about 1 cup
4.8/5 (10 Votes)

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Why make french onion soup when you can make it in sandwich form? You get the deliciously salty and cheesy flavor o

  • 2 medium to large yellow onions, sliced 1/4-inch thick
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 3 tablespoon beer
  • 4 slices sourdough bread
  • 1/2 cup grated apple smoked gruyere cheese
4.5/5 (34 Votes)

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Perfect fall recipe combining sweet pears with tart cranberries

  • 1 pound cranberries, thawed if frozen
  • 1 cup dried cranberries
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground allspice
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup pecans, chopped
  • 1/4 cup old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted
4.8/5 (10 Votes)

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Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce ...

  • For the tartar sauce:
  • 1 cup mayonnaise
  • 1/3 cup chopped dill pickles
  • 1 1/2 tablespoons finely chopped scallions
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • For the crab cakes:
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Old Bay Seasoning
  • 1 1/2 cups panko breadcrumbs
  • 2 pounds lump crabmeat, sorted through for cartilage and shell bits
  • Vegetable oil, for frying
  • Lemon wedges, for serving
4.4/5 (40 Votes)

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1. Preheat oven to 425 degrees F (220 degrees C)

  • 1 recipe pastry for a 9 inch double crust
  • pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 tablespoons water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples - peeled, cored and sliced ( I used 4 large apples)
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/4 tsp all spice
  • 1 tsp vanilla
4.8/5 (10 Votes)

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Prepare the pie filling first

  • For the pie filling:
  • 5-6 medium apples, peeled and sliced
  • Juice from 1 lemon
  • 2 tbsp All-purpose flour
  • 1/2 C Packed light brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Apple pie spice
  • 2 tbsp Maple syrup
  • For the cream cheese filling:
  • 8 oz Cream cheese, softened
  • 1 C Powdered sugar
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1/2 C Heavy Cream
  • 1/2 tsp Pure vanilla extract
  • 2 tbsp Caramel
  • 8 oz Cool Whip
  • For the lasagna:
  • 2-3 pkg Graham Crackers
  • 8 oz Whipped Cream
  • 1 C Heath milk chocolate toffee bites
4.5/5 (27 Votes)

By

PREHEAT oven to 425 degrees with a rack in the center

  • Béarnaise Sauce:
  • 1 beef tenderloin (6-8lbs)
  • salt & black pepper
  • 2 T olive oil
  • 1/4 c white wine vinegar
  • 1/4 c dry white wine
  • 3 T minced shallots
  • 1 T chopped fresh tarragon
  • 2-3 T water
  • 4 egg yolks
  • 2 sticks unsalted butter, melted
  • Juice of half a lemon, salt, white pepper, and cayenne pepper to taste
4.7/5 (11 Votes)

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Pumpkin Bread with a butter cream frosting

  • 1 3/4 cups 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon 1/2 teaspoon ground allspice
  • 2 large 2 large eggs
  • 3/4 cup 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
  • 1/3 cup 1/3 cup granulated sugar
  • 2 teaspoons 2 teaspoons freshly grated orange zest (I omitted this)
  • 1 teaspoon 1 teaspoon freshly grated lemon zest (I left this out, too)
  • 1/2 cup 1/2 cup canola oil
  • 1 1/4 cups 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup 1/2 cup chopped, toasted pecans or walnuts
  • PUMPKIN BUTTER CREAM FROSTING
  • 1/4 cup 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Tablespoons 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon vanilla
  • 3 cups 3 cups powdered sugar
  • 2 teaspoons 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
  • After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
4.5/5 (34 Votes)

Any burning questions? Our chefs answer!

Pumpkin Bread with pumpkin butter cream - by Karin The EASIEST Tomato Soup Recipe {Gluten Free, Dairy Free, & Allergy Friendly}