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This recipe is so simple and so good

  • 2 2⁄3 potatoes
  • 2 ⁄3 medium onion (optional)
  • 2 2⁄3 tablespoons flour
  • 2 tablespoons butter
  • 2 ⁄3 to taste salt
  • 2 ⁄3 to taste pepper
  • 2 ⁄3 cup milk (low fat or fat free is fine)
3.8/5 (4 Votes)

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PREPARATION 1. Preheat oven to 400˚F/200˚C

  • For the avocado topping:
  • INGREDIENTS
  • 6 ounces skinless salmon
  • 1 garlic clove, minced
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste
  • 1/2 teaspoon paprika
  • 1 avocado, chopped
  • 1/4 red onion, chopped
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon lime juice
4.7/5 (3 Votes)

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These spicy, crunchy, spinach-filled phyllo cups are the perfect way to start any dinner party or social gathering

  • 1 (10-ounce) package baby spinach
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter, divided
  • 1 small red onion, finely diced
  • 2 tablespoons flour
  • 2 cups milk
  • 2 tablespoons grated parmesan
  • 1 1/2 teaspoon chipotle flavored hot sauce
  • 1/4 teaspoon grated nutmeg
  • 45 mini phyllo shells
4.7/5 (3 Votes)

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2

  • 1 1
4.7/5 (3 Votes)

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Recipe source: Southern Living

  • 10 (2 1/2-oz.) small Yukon Gold potatoes
  • 1/2 cup salted butter, melted
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt, divided
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 1/2 cup crumbled cooked bacon (about 6 slices)
  • 1/4 cup chopped fresh chives
4.3/5 (4 Votes)

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Wash tomatoes and cut in half lengthwise

  • 5 lb (2.3 kg) fresh ripe roma tomatoes
  • 3 tablespoons (45ml) olive oil
  • 1 whole head of garlic
  • 1 bunch of fresh thyme about 12 sprigs
  • 2 medium Spanish onions diced 1/4 inch (.31cm)
  • 2 cups (500ml) Italian red wine
  • 1/4 cup (60 ml) fresh oregano
  • 1/2 cup (125ml) fresh basil
  • Salt and pepper
  • Balsamic vinegar or sugar OPTIONAL – see note
4.7/5 (3 Votes)

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Preheat oven to 350 degrees F and grease a 9x13 baking dish or you can use a muffin pan

  • 2 tbsp flax - 6 tbsp water
  • 1 3/4 cup almond milk
  • 1 lemon (zest and juice)
  • 1 tsp baking soda
  • 1/2 cup vegan butter
  • 1/4 cup coconut sugar
  • 1 cup apple sauce
  • 1 3/4 cup corn meal
  • 1 3/4 cup sprouted whole wheat flour
  • pinch of sea salt
4.7/5 (3 Votes)

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1.Preheat oven to 400 degrees F

  • 1 medium acorn squash
  • 1 tablespoon butter
  • 1 cup shredded carrot
  • 1/2 cup chopped sweet onion
  • 1 tablespoon grated fresh ginger
  • 1 13 ounce can unsweetened coconut milk
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • Basil leaves and/or Toasted Squash Seeds (optional)
4.1/5 (10 Votes)

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Made in a 3.5 quart or larger slow cooker

  • 1 21 ounce can Cherry Pie Filling
  • 1 15.25 ounce Yellow Cake Mix
  • 1 Stick Butter (1/2 cup) melted
  • 1 Cup White Chocolate Chips
  • Non-Stick Cooking Oil Spray
  • Vanilla Ice Cream for serving
4.7/5 (3 Votes)

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Toss bacon slices with brown sugar; place in a skillet over medium heat

  • 4 slices bacon, cut in half crosswise
  • 2 t. brown sugar, packed
  • 1 lb. lean ground beef
  • 1/2 lb. ground pork
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 2/3 c. dry bread crumbs
  • 1 egg, beaten
  • 1/3 c. grated Parmesan cheese
  • 1 t. Cajun seasoning
  • 1 t. Worcestershire sauce
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1/3 c. milk
  • 1/2 c. barbecue sauce
4.7/5 (3 Votes)

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A delicious late summer salad

  • 3 to 4 cups cornbread, cubed 1-inch
  • 1 1/2 to 2 pounds heirloom tomatoes, cut into oblique shapes (any color, shape or size)
  • 2 1/2 ounces baby arugula, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoons salt
  • 1 teaspoon pepper, fresh cracked
  • 1/4 cup Parmesan cheese, shaved
  • Fresh basil for garnish
4.7/5 (3 Votes)

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1 Bring a large pot of lightly salted water to a boil

  • 1 (12 ounce) package egg noodles
  • 1/4 cup chopped onion
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6 ounce) cans tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 (4.5 ounce) can sliced mushrooms
  • 1 cup crushed potato chips
4.7/5 (3 Votes)

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