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These Zucchini Muffins are packed with healthy vegetables and walnut, perfect for a quick breakfast or snack -- or

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts, optional
  • 1 cup raisins or dried cranberries, optional
4.6/5 (8 Votes)

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These easy canapes are perfect for a light snack or appetizer in autumn

  • 24 walnut halves (about 3/4 cup)
  • 4 teaspoons olive oil
  • 1/8 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 24 thin slices whole-wheat baguette, from 1/2 baguette
  • 8 ounces fresh goat cheese
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh thyme, choped, plus whole leaves for garnish
4.1/5 (15 Votes)

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Instructions For marinating the chickpeas: Stir together the soy sauce and mirin in a bowl and add the chickpeas

  • Marinate Chickpeas:
  • 1 tb. soy sauce (or tamari for GF)
  • 1 tb. mirin (or dry sherry)
  • 1 and 1/2 c. cooked chickpeas (equal to 1 15-oz. can), rinsed and drained
  • For Sauce:
  • 1/4 c. + 2 tb. vegetable broth
  • 1 and 1/2 tb. tomato paste
  • 1/2 tb. natural peanut butter
  • 1 tb. soy sauce (or tamari for GF)
  • 1 tb. rice vinegar
  • 1 tb. + 1 tsp. coconut sugar (or other sugar)
  • 2 tsp. sriracha or other chili sauce
  • 1 tsp. toasted sesame oil
  • 1 tsp. prepared mustard
  • 1 tsp. cornstarch
  • 1/8 tsp. freshly ground black pepper or white pepper
  • General Tso's stir fry:
  • ~1 tb. neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp. minced ginger
  • 2 cloves garlic, minced
  • General Tso's sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving
4.6/5 (11 Votes)

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Heat oil in a large nonstick skillet over medium heat

  • 1 ⁄2 cup olive oil
  • 6 garlic cloves, sliced
  • 6 ounces fully cooked chorizo sausage, sliced
  • 2 lbs deveined jumbo shrimp, peeled
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon crushed red pepper flakes
  • 1 ⁄3 cup dry sherry or 1⁄3 cup dry white wine
  • 2 tablespoons chopped parsley
4.6/5 (8 Votes)

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Note: Once you have your cooked, tender octopus, you need to let it rest and come to room temperature, and you can ...

  • 3 pounds cleaned octopus
  • 1 cup dry white wine
  • 1/4 cup whole peppercorns
  • 2 lemons, plus additional lemon wedges for serving
  • 1 wine cork
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil divided
4.1/5 (32 Votes)

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"The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant

  • +2 small eggs
  • +1 avocado, halved and pitted
  • +2 slices cooked bacon, crumbled
  • +2 teaspoons chopped fresh chives, or to taste
  • +1 pinch dried parsley, or to taste
  • +1 pinch sea salt and ground black pepper to taste
4.6/5 (8 Votes)

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You're going to love the flavor-marriage of sweet corn and Asiago cheese in this Baked Creamy Corn Casserole recipe

  • 1/2 cup milk, divided
  • 1/2 cup heavy cream
  • 2 tablespoons butter, unsalted
  • 1 1/2 tablespoons sugar
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 4 to 5 cups corn kernels, fresh, frozen, canned, or leftover, thawed and well drained
  • 2 large eggs
  • 1/4 to 1/2 cup Asiago, shredded
  • Chives for garnish
4.3/5 (26 Votes)

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A nutritious, healthy and great tasting Roasted Vegetable Salad with Apple Cider Vinaigrette

  • APPLE CIDER VINAIGRETTE:
  • 1 pound parsnips, peeled and cut lengthwise
  • 1 pound carrots, peeled and cut lengthwise
  • 1 pound small golden beets, peeled and coarsely chopped
  • 10 to 12 garlic cloves
  • 1 cup frozen pearl onions, thawed
  • 1 pound small brussels sprouts, trimmed and halved
  • 3 fresh rosemary or thyme sprigs
  • 3 small bay leaves
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 head radicchio, separated into leaves
  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (10 Votes)

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Gluten-Free Yellow Cupcakes w/ Coconut Cream Cheese Frosting, lower in sugar and fat!

  • 3/4 cup cane sugar
  • 2 large eggs
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup cornstarch
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/3 cup olive oil
  • 1/3 cup milk
  • 1 tablespoon pure vanilla extract
  • frosting
4.6/5 (8 Votes)

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When I lived in Toronto, I learned how to make Chinese steamed pork buns from my Korean-Chinese friend, Ms

  • DOUGH:
  • 1 cup warm water
  • 2 tsp dry yeast
  • 1/2 tsp salt
  • 2 Tbsp Vegetable oil
  • 1 tsp sugar
  • 3 cups Flour
  • VEGETABLE FILLING:
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 1/2 cup chopped zucchini
  • 1 1/2 cup chopped green onions
  • 2 cups chopped white mushrooms
  • 1 tsp salt
  • MEAT FILLING:
  • 400 grams (14 oz) of ground pork
  • 1 tsp soy sauce
  • 2 cloves of minced garlic
  • 1 tsp sesame oil
  • 1/2 tsp ground black pepper
  • 1 Tbsp Vegetable Oil
  • DIPPING SAUCE:
  • 1/3 cup soy sauce
  • 2 tbs of vinegar
  • 2 ts sugar
  • chunks of onion (1/2 cup)
  • chunks of green chili pepper
  • roasted sesame seeds.
4.5/5 (10 Votes)

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These tuna melt calzones, a spin on classic tuna melts, are a great way to make use of tuna and frozen pizza doughs

  • 2 (170 gram) cans solid white tuna, water packed, drained
  • 1/2 cup mayonnaise
  • 1/4 cup celery, finely chopped
  • 1/4 cup green onions, chopped
  • 1/8 teaspoon salt
  • 4 cups baby spinach
  • 1 (450 gram) ball frozen pizza dough, defrosted
  • 1 cup white cheddar cheese, grated
  • 1 large egg, beaten
  • 1 tablespoon grated parmesan cheese
4.6/5 (8 Votes)

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Don't have the Ninja 4-in-1 Cooking System? Cook the ravioli in boiling water on the stovetop

  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1-1/4 tsp ground black pepper
  • 1-3/4 cups water
  • 1 (24-oz) jar marinara sauce
  • 2 lbs frozen cheese ravioli
  • 1-1/4 cups shredded Mozzarella cheese
  • 2/3 cup Ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh chopped parsley
4.6/5 (10 Votes)

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