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A nice cool salad for the summer, using whatever fresh ingredients are on hand

  • Cooked pasta (penne or rotini works well)
  • Chopped vegetables, such as rainbow peppers, celery, green onions, red onion, tomato, cucumber, broccoli, etc.
  • Dressing, such as Cucumber Dill, Italian Garden Vegetable, Ranch, Caesar, Creamy Cucumber, &/or a mixture of Miracle Whip, vinegar and sugar
  • Fresh dill (lots!)
4.7/5 (6 Votes)

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BEST CLAM CHOWDER EVER

  • 2 LB RED POTATOES DICED
  • 2 LB RED ONIONS DICED
  • 2 LB CARROTS DICED
  • 2 STALKS CELERY DICED
  • 2-3 28 OZ CAN POLAR CLAMS MINCED (14 OZ JUICE, 14 OZ MEAT,SEPARATE JUICE FROM MEAT AND RESERVE )
  • 2 - 28 OUNCE CREAM OF MUSHROOM SOUP ( START OFF WITH ONE CAN AND ADD SECOND IF NEEDED OR FOR VOLUME )
  • 1-2 CANS OF RESERVED CLAM JUICE ( SAME CAN OF CREAM OF MUSHROOM, ADD WATER TO IF NEEDED TO MAKE IT SOUPIER )
  • 2 - 4 CUP LA VICTORIA MEDIUM THICK AND CHUNKY SALSA ( I LEAN TOWARDS 4)
  • 4 TBSP EXTRA VIRGIN OLIVE OIL
  • 4 TBSP MINCED GARLIC ( MORE IF YOU LIKE GARLIC )
  • 1 - 4 TSP PEPPER
  • 1 -2 TSP SALT
  • 2 TSP THYME DIVIDED
  • 4 TBSP BUTTER
  • 1/3 CUP BROWN SUGAR PACKED
  • 2 CUP WINE ( YOUR CHOICE ALSO OPTIONAL )
4.7/5 (6 Votes)

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The fillings for this omelet compliment each other perfectly; thin slices of Serrano ham, goat cheese, asparagus sp...

  • 4 asparagus spears
  • 1/2 tablespoon unsalted butter
  • 5 large eggs, separated, room temperature
  • 2 tablespoons all-purpose flour
  • coarse salt and freshly ground pepper
  • 2 1/2 tablespoons soft goat cheese
  • 2 1/2 tablespoons thinly sliced fresh mint
  • 4 paper-thin slices Serrano ham (about 1-ounce)
4.7/5 (6 Votes)

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MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until soft...

  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 teaspoons finely chopped thyme
  • Salt
  • Pepper
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 3/4 cup chicken stock
  • One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
  • 2 ounces prosciutto, chopped
  • 1/2 teaspoon grated lemon zest
  • Extra-virgin olive oil
  • Four 6-ounce skinless salmon fillets
  • Salt
  • Pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoon whole-grain mustard
  • 2 teaspoons dry white wine
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped thyme
4.5/5 (10 Votes)

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1. Place flour in ziploc bag and dredge turkey cutlets in flour

  • 1 package Turkey Cutlets
  • 1/3 cup flour
  • 2-3 egg whites, beaten
  • 1 cup Italian Seasoned Bread Crumbs
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp dried basil
  • 1 tsp Kosher salt
  • Table grind peppere to taste
  • 2-3 tbsp extra virgin olive oil
  • 2 packages baby spinach
  • 2 -3 cloves garlic, sliced
  • 1 -2 tbsp extra virgin olive oil
  • Balsamic Vinegar or freshly grated parmesan cheese to top spinach
4.7/5 (6 Votes)

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Virginia Willis, Adapted from Okra, published by The University of North Carolina Press

  • 1/2 pound fresh okra, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 pt. grape tomatoes
  • 1 pound peeled, large raw shrimp, deveined
  • 1/2 teaspoon dried crushed red pepper
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
4.7/5 (6 Votes)

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This healthy yet hearty grilled bruschetta recipe features mashed cannellini beans and the bright flavors of fresh ...

  • 1 (8-ounce) long loaf Italian bread
  • 1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
  • 1/2 teaspoon lemon peel, grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, coarsely ground
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 teaspoon fresh parsley leaves, chopped
  • 2 cloves garlic, each cut in half
4.2/5 (9 Votes)

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Nutrition Information Per serving: 313 cal; 10g total fat (3g sat); 95mg chol; 258mg sodium; 17g carb; 3g fiber; 39

  • FOR THE PORK CHOPS, MIX:
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced fresh garlic
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. smoked paprika
  • Pinch of cayenne pepper
  • 4 bone-in pork chops (6 oz. each)
  • Salt and black pepper
  • .
  • FOR THE SALSA, COMBINE:
  • 2 cups diced fresh pineapple
  • 1 cup diced red bell pepper
  • 1 ⁄4 cup chopped scallions
  • 2 Tbsp. diced red onion
  • 1 ⁄4 cup pitted kalamata olives, halved
  • 1 Tbsp. capers
  • 1 Tbsp. seeded and minced jalapeño
  • 1 Tbsp. minced fresh cilantro
4.2/5 (16 Votes)

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Outstanding orzo salad with shrimp and spinach! So easy to make and so delicious! Per serving: Calories 672; Fat

  • Kosher salt
  • 1/2 cup orzo
  • 4 cups spinach, thinly sliced
  • 10 medium radishes, quartered
  • 1 small cucumber, peeled, seeded and diced
  • 1/2 red onion, quartered and thinly sliced
  • 1/4 cup pitted oil-cured olives, chopped
  • 1/2 cup packed fresh mint, chopped
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup plus 2 tablespoons fresh lemon juice
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup feta cheese, crumbled
4.7/5 (6 Votes)

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This Trio Veggie Pasta is a great way to sneak more veggies in! Paleo pasta lovers rejoice!

  • 2 organic zucchinis, sprialized
  • 1 large organic carrot, peeled and spiralized
  • 1 large organic parsnip, peeled and spiralized
  • Fat of choice
  • Pasta sauce {I use my Golden Nomato Pasta Sauce http://www.keyingredient.com/recipes/990295043/golden-nomato-sauce/}
4.1/5 (7 Votes)

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Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt

  • Dressing:
  • 2 lbs. salted codfish
  • 1 lb. potatoes, boiled, peeled, and cut in slices
  • 1 lb. assorted tubers and tropical vegetables such as yautía (malanga), and green plantains boiled, peeled and cut in slices
  • 1 lb. tomato, thinly sliced (or cherry tomatoes, sliced in halves)
  • 1 lb. red onion, thinly sliced
  • 3 eggs, hard-boiled, peeled, cut in wedges
  • 2 tablespoons capers, finely chopped
  • 2 avocadoes, peeled, cut in wedges
  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 1 small garlic clove, mashed
  • Salt and pepper to taste
3.8/5 (25 Votes)

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Refreshingly filling without the guilt, Crab & Avocado Salad with Pancetta is the perfect combination of your favo...

  • 12 thin slices pancetta
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 anchovy fillet
  • 1 clove garlic, chopped
  • Juice of 1/2 lemon
  • Kosher salt
  • 2 small heads Boston lettuce, torn into large pieces
  • 3 cups baby arugula
  • 1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
  • 1 pound jumbo lump crabmeat, picked through
  • 1 avocado, cut into 1-inch pieces
  • Freshly ground pepper
4.7/5 (6 Votes)

Any burning questions? Our chefs answer!

Crab & Avocado Salad with Pancetta Pasta Salad (Elizabeth)