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Bring a large pot of salted water to a boil over high heat

  • 1 pound orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 ears corn, shucked and silks removed
  • Kosher salt
  • Pesto
  • 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
  • 1/2 cup walnut halves, toasted* see Cook's Note
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh oregano leaves
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice, from 1 large lemon
  • 1 clove garlic, smashed
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 cups (about 28) cherry tomatoes, halved
  • 1 1/2 cups vegan parm
  • Kosher salt and freshly ground black pepper
4.8/5 (4 Votes)

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Heat olive oil in pan on medium – add onion and sauté

  • 6 leaves Kale
  • 1/2 Eggplant (cut into half moons)
  • 1 sm Zucchini (cut into circles)
  • 2 Garlic cloves (minced or chopped)
  • 1/2 Onion (finely chopped)
  • fresh Chives (finely chopped, to taste)
  • Parsley (finely chopped, to taste)
  • Sea or Celtic Salt (to taste)
  • fresh ground Pepper (to taste)
4.8/5 (4 Votes)

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Pizza Dough: 1. Place the flours and salt in a stand mixer fitted with a dough hook

  • Toppings For 1 pizza:
  • Pizza Dough
  • Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)
  • 1/4 cup whole wheat flour
  • 3 1/2 cups all-purpose flour, plus additional for rolling
  • 2 teaspoons kosher salt
  • 1 2/3 cups lukewarm water
  • 2 teaspoons sugar
  • 2 teaspoons active-dry yeast
  • 2 teaspoons olive oil
  • olive oil for greasing
  • cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
  • 1 nectarine, sliced thinly, (not paper thin)
  • shavings of fresh Parmigianno Reggiano
  • fresh basil
  • Reduced balsamic:
  • 1/2 cup balsamic vinegar
4.6/5 (5 Votes)

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This Basic Couscous recipe is simple to make

  • 2 tablespoons unsalted butter
  • 2 cups couscous
  • 1 cup water
  • 1 cup low-sodium chicken broth
  • 1 teaspoon table salt
  • Ground black pepper
4.8/5 (4 Votes)

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May be served with wide noodles and green peas

  • RUB
  • 1 tablespoon salt (to taste)
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • BRISKET
  • 1 3 pound trimmed flat-cut brisket with 1/3 inch top layer of fat
  • 2 tablespoons oil, divided
  • 3/4 cup chopped onion
  • 3 garlic cloves, smashed
  • 4 cups beef broth
  • 1 12-ounce bottle stout (like Guinness)
  • 3/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 6 sprigs thyme
  • 3 celery stalks, chopped
  • 2 plum tomatoes, cored, chopped
  • 1 carrot, chopped
  • 1 tablespoon balsamic vinegar
  • GLAZE
  • 1/2 cup peach jam or preserves
  • 2 teaspoons bourbon
  • salt and pepper to taste
4/5 (5 Votes)

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Add oil to large heated skillet and sauté onion, peppers and jalapeno

  • 5 1/2 cups shredded beef or fully cooked brisket
  • (shredded) or fully cooked shredded beef
  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 tablespoons fresh jalapeno, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 12 ounces canned evaporated milk
  • 1 can Ro*Tel diced tomatoes and green chilies
  • 1 can condensed beef broth
  • 8 ounces grated Cheddar or Mexican blend cheese
  • 12 corn tortillas
4.8/5 (4 Votes)

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1.Preheat the oven to 425°

  • 2 slices stale good-quality white bread, crusts trimmed
  • 1/2 cup milk
  • 2 tbsp. EVOO
  • 1 1/2 lbs. ground veal
  • Salt and pepper
  • 6 oz. gorgonzola crumbled
  • 1/3 cup grated parmigiano reggiano (a generous handful)
  • 1 egg
  • 2 cloves garlic, finely pasted or grated
  • 3 tbsp. chopped or slivered sage leaves
  • A few grates fresh nutmeg
  • TO SERVE AS A MEAL add: Apple & Fennel Salad
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 2 tbsp. cider vinegar
  • 1/4 cup EVOO
  • Salt and pepper
  • 2 green apples—peeled, quartered, cored and thinly sliced crosswise
  • 1 large bulb fennel—bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup
4.8/5 (4 Votes)

By

Preheat oven at 325 degrees

  • FOR THE CAKE:
  • 3 sticks Margarine
  • 8 ounces, weight Cream Cheese
  • 3 cups Sugar
  • 6 whole Eggs
  • 1 Tablespoon Vanilla
  • 3 cups All-purpose Flour
  • FOR THE SUGAR BATH:
  • 1 cup Sugar
  • 1/2 cups Fresh Lemon Juice
  • 1/2 cups Fresh Lime Juice
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • 1 stick Margarine
  • 4 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Vanilla
  • 1/3 cups Fresh Lime Zest
4.8/5 (4 Votes)

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1. In a medium to large bowl, combine sour cream,mayonnaise and cumin

  • 3 (11 ounce) cans mexicorn whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 (7 ounce) can diced green chilies
  • 2/3 cup green onion, chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1 (8 ounce) container sour cream
  • chopped japaleno-to your liking
  • Whaoo Chili seasoning (Tastefully Simple) or chili powder
  • cayenne pepper-to your liking
4.8/5 (5 Votes)

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A Seasonal Pie that that tastes like its out of this world!

  • 4 or 5 Persimmons (Sliced)
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Allspice
  • 1/4 Teaspoon Nutmeg
  • 2 Tablesppons Flour
  • 1/2 Cup Sugar
  • 2 Eggs (Beaten)
  • 1/3 cup melted Butter
4.8/5 (4 Votes)

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Thaw & drain soybeans in colander, rinse with cold water

  • 2 C. frozen sweet soybeans (edamame)
  • 1 15 oz. can kidney beans, rinsed & drained
  • 1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
  • 1/2 C. thinly sliced red onion
  • 1/2 C. chopped fresh cilantro
  • 1/4 C. olive oil
  • 1 t. finely shredded lime peel
  • 1/4 C. lime juice
4.5/5 (6 Votes)

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Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min For dry ribs: Sprinkle extra Neely's B...

  • Neely's Dry Rub:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
  • 2 (about 4 pounds each) slabs beef spareribs
  • 2 (about 3 pounds each) slabs pork spareribs
  • 2 cups Neely's BBQ Dry Rub
  • Neely's BBQ Sauce
  • Neely's BBQ Sauce:
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
4.8/5 (4 Votes)

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Memphis-Style Hickory-Smoked Beef and Pork Ribs (The Neelys) Orzo with artichoke pesto and grilled corn