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Grease 13x9 in.pan, spread rhubarb in bottom of pan, sprinkle with sugar, jell-o, cake mix

  • 1 lb . rhubarb (3 to 4 cups) cut into 1/4 in. pieces
  • 1/2 cup to 1 cup sugar to taste
  • 1 box 3 oz. strawberry jell-o
  • 1 yellow cake mix
  • 1 cup water
  • 1/4 cup melted butter
4.7/5 (10 Votes)

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Find more recipes at: delish

  • leaf lettuce Potato chips, for serving
4.7/5 (10 Votes)

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Thick slices of baguette topped with a delicious, creamy, cheesy artichoke mixture baked to a bubbly golden brown

  • 8 ounces whipped cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 2.5 ounces diced pancetta (or slightly cooked bacon)
  • 1 baguette, thickly sliced
4.6/5 (17 Votes)

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Rinse Halibut under water & pat dry with paper towel

  • 1 pound Halibut
  • 2 Tablespoons Olive Oil
  • Lemon Pepper Seasoning
  • 2 Tablespoons Butter
  • White Wine (optional)
  • Capers (optional)
4.5/5 (11 Votes)

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1. In a large heavy-bottom nonstick skillet, heat 1 tablespoon olive oil over medium-high heat

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 pork tenderloin, sliced into 1/4-inch slices
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper, divided
  • 1 small yellow onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 8 ounce package sliced baby portobello mushrooms
  • 1 16 ounce package matchstick carrots
  • 4 cups green beans, trimmed, cut, and blanched
  • 3 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 3 tablespoons toasted sesame seeds
  • Cooked rice
4.6/5 (16 Votes)

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Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes

  • 1 large head cauliflower, cleaned
  • 6 large hard boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • Paprika, for garnish
  • Fresh parsley, chopped, for garnish
4.6/5 (16 Votes)

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Gluten Free, Dairy Free, Modified Paleo

  • 5 oz. Fresh organic baby spinach
  • 6 slices organic uncured bacon
  • 10 organic cherry tomatoes, cut in half
  • 2 organic carrots, peeled and sliced in circles
  • 6 organic white mushrooms, rinsed and sliced
  • 1/2 c. organic cannellini white beans, rinsed
  • 1/2 organic red onion, thinly sliced
  • 1/4 c. Olive oil
  • 3 T. Apple cider vinegar
  • 1/4 c. organic amber maple syrup
  • 1 T. organic Dijon mustard
  • 1/4 tsp. organic garlic powder
  • salt and pepper to taste
  • 1 c. organic cantaloupe, cubed
  • 1 c. organic blueberries
4.7/5 (10 Votes)

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A delicious use of those cold, leftover mashed potatoes you have sitting in the fridge

  • 2 cups cold mashed potatoes
  • 1 cup flour
  • 1 egg, beaten
  • 3/4 tsp. salt
4.2/5 (52 Votes)

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1. Prepare pastry or pie, refrigerate while making the cherry mixture 2

  • Pastry for a 2 crust pie
  • 3 cups can pitted tart cherries
  • 1 cup can pitted sweet cherries
  • 3 tbsp quick cooking tapioca
  • 1 1/4 cup sugar,
  • 1 tbsp lemon juice
  • 1 tsp pure almond extract
  • For top pie crust
  • 1 lightly beaten egg
  • 1 tbsp granulated sugar
4.6/5 (17 Votes)

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Mix all ingredients together

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 3 T milk
  • 1 cup mashed bananas (about 2 medium ripe bananas)
  • 1 t baking soda
  • 1 1/2 cups flour
4.6/5 (18 Votes)

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Heat 4 tablespoons oil in a large skillet over medium heat

  • 8 tablespoons extra-virgin olive oil
  • 8 whole garlic cloves, peeled and lightly crushed
  • 2 1/2 pounds large shrimp (about 30), peeled and deveined
  • Salt
  • Marinara sauce (see recipe)
  • 8 fresh basil leaves, torn into small pieces (optional)
  • 2 tablespoons minced fresh Italian parsley
4.5/5 (26 Votes)

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The ingredients in this delicious Apple, Pecan, Blue Cheese Salad combine to create a light, savory, tangy with a h...

  • 12 ounces, weight salad greens (spring Mix)
  • 2 whole apples, cored and sliced very thin
  • 1/2 cup pecan halves
  • 1/4 cup dried cherries
  • 6 ounces, weight blue cheese, cut into chunks
  • 1 tablespoon (heaping) Dijon Mustard
  • 1 tablespoon maple syrup (more to taste)
  • 1 teaspoon apples cider vinegar (more To taste)
  • 1/4 cup olive oil
  • Salt and pepper, to taste
4.6/5 (12 Votes)

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Apple, Pecan, Blue Cheese Salad - Pioneer Woman Rhubarb Dump Cake