Key Ingredient Recipe Favorites - 16734 recipes
More Main Ingredients recipes
Easy Broiled Lobster Tails
By Foodiewife, A Feast for the Eyes
Around Valentine's Day, you'll find lobster tails are on sale at affordable prices
- 2 whole lobster tails
- 1/2 cup butter, melted
- 1/2 teaspoon ground paprika
- salt to taste
- ground white pepper, to taste
- NOTE: I used Old Bay Seasoning, instead of paprika salt and pepper
- 1 lemon - cut into wedges, for garnish
Hunan Hot-and-Spicy Shrimp
By á-25087
Adapted recipe by Leitesculinaria Original recipe by Eileen Yin-Fei Lo | Mastering the Art of Chinese Cooking
- For the shrimp coating:
- 1 pound large shrimp (40 count per pound)
- 2 tablespoons lightly beaten egg whites
- 2 tablespoons peanut oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon mung bean starch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of white pepper
- For the sauce:
- 5 tablespoons ketchup (see Note below)
- 1 tablespoon oyster sauce
- 2 teaspoons white rice vinegar
- 2 teaspoons light soy sauce
- 1 1/2 teaspoons pepper flakes from Hot Pepper Oil (below) or 1 1/2 teaspoons coarsely ground dried Thai chiles
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup peanut oil
- 1 tablespoon peeled and of minced ginger
- 1 tablespoon minced garlic
- 1/2 cup 1/4-inch-dice shallots
- 1 1/2 tablespoons Shaoxing wine
- Hot Pepper Oil:
- Makes about 1 cup oil and pepper flakes
- 1/2 cup hot pepper flakes
- 1/3 cup sesame oil
- 1/2 cup peanut oil
Ed’s Smoked Salmon Puff Pastry Swirls
By á-5765
Puff pastry and baby asparagus elevate smoked salmon and ricotta cheese to the next level
- 1 package Pepperidge Farm Puff Pastry (sheets, not shells)
- 16 oz. ricotta cheese
- 4 cups smoked salmon, crumbled
- 1 t McCormick’s Montreal Chicken Spice
- 1 teaspoon lemon pepper
- 12 pieces of baby asparagus, precooked
- 2 red peppers, grilled, skins removed, deseeded, cut into 1/2” strips
- 1/2 cup fresh green parsley.
Freezer Meal Southwest Corn & Ham Chowder
By SweetyBakes
Boil diced tomatoes till half cooked
- 1 lb Diced Ham
- 4 medium Potato
- 1 small Yellow onion
- 2 tbsp Butter
- 1 can Cream of mushroom soup
- 1 can Cream corn, 8 oz
- 1 can Whole corn, 8 oz
- 1 can Mushroom, small can (may be omitted)
- 2 cups Milk
- 1/8 tsp Cayenne pepper (may be omitted)
- 1/8-1/4 tsp Pepper
Pasta with White Beans, Roasted Cauliflower, & Toasted Garlic Breadcrumbs
By laurenzembron
Inexpensive pantry staples come together in this delicious & healthy pasta dish
- 1 head cauliflower, cut into 1/2-inch thick slabs
- 8 oz whole wheat pasta
- 2 slices whole wheat bread, torn into pieces and pulsed in a food processor until coarse crumbs form (about 1 1/2 cups breadcrumbs)
- 3 Tbsp extra virgin olive oil, divided use
- 4 large garlic cloves, finely minced
- 1 can white cannelini beans, drained and rinsed
- Kosher salt and freshly ground black pepper
Raspberry Bars
By Foodiewife, A Feast for the Eyes
Tart flavors with a buttery base, these raspberry bars come together super quick and are an excellent treat that di
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1 1/2 cup oats
- 1 cup packed brown sugar
- 1 3/4 stick salted butter, cut into pieces
- 1 jar (10 to 12 ounce) raspberry preserves (or apricot preserves)
Cajun Deep-Fried Turkey
By KennySD
Give your deep-fried Thanksgiving turkey a fun Cajun twist with a variety of seasonings that will make you think yo...
- RUB SEASONING:
- 1 (12-pound) whole turkey, neck and giblets removed
- 4 to 5 gallon peanut oil
- 1/2 cup kosher salt
- 3 tablespoons onion powder
- 3 tablespoons black pepper
- 3 tablespoons white pepper
- 2 tablespoons sweet basil
- 2 teaspoons bay leaves ground
- 1 teaspoon cayenne pepper
- 2 teaspoons file powder
- 3 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- INJECTOR SEASOING:
- 2 cups butter
- 1/4 cup onion juice
- 1/4 cup garlic juice
- 1/4 cup Louisiana-style hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 (7-ounce) beer
Skillet Chicken with Broccoli, Ziti & Asiago Cheese
By Foodiewife, A Feast for the Eyes
RECIPE SOURCE: America's Test Kitchen, October 2006 This dish is very filling
- 1 pound chicken breasts, boneless, skinless, cut into 1-inch squares
- Table salt and ground black pepper
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium onion, minced (about 1 cup)
- 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 8 ounces ziti (2 1/2cups)
- 2 3/4 cups water, divided
- 1 2/3 cups low-sodium chicken broth
- 12 ounces broccoli florets (4 cups)
- 1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
- 1/2 cup heavy cream
- 1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
- 1 tablespoon fresh lemon juice
- Note: This recipe also works well with 8 ounces of penne. Parmesan cheese can also be substituted for the Asiago.
Bisquick Cornbread
By dkanon
This easy cornbread recipe starts with convenient Bisquick
- 2 cups Bisquick
- 6 tablespoons cornmeal
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 cup milk
Zucchini-Sausage Casserole
By dizzybetts
This zesty sausage veggie casserole is sure to be a winner with friends and family alike!
- 1 pound bulk pork sausage
- 4 medium zucchini
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 (8-ounce) carton sour cream
- 4 cups chicken-flavor stuffing mix
- 1/3 cup butter, melted
Roasted Sweet Potato Coins
By Addie
Spiked with brown sugar and cumin, these sweet potatoes will be loved by adults and kids alike
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds (about 3) medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
Bacon Ranch Cheese Ball
By á-6498
This bacon ranch cheeseball is super yummy and always a hit every time I make it! You can even make this as a snack...
- 2 (8-ounce) packages cream cheese, room tempature
- 1/2 cup cheddar, shredded
- 1 cup bacon crumbles, divided
- 1 package Hidden Valley Ranch dip mix
Any burning questions? Our chefs answer!