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Recipe is designed to serve a buffet party or tailgate table but may easily be halved or quartered

  • For the Salad:
  • 4 10-12 ounce bags frozen tortellini, cooked in boiling water until just done then cooled on a long baking tray
  • 1 tablespoon olive oil stirred into the tortellinis while cooling, plus 1 tablespoon olive oil when salad ingredients are mixed
  • 1/2 cup sun dried tomatoes, not in oil, sliced thinly, then halved
  • 1 1/2 cups cherry or grape tomatoes, halved, any larger tomatoes in the batch quartered
  • 1 16 ounce can artichoke hearts, quartered then cut in half
  • 6 scallions, green part included, thin, chopped finely
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, sliced chiffonade, then cut in half
  • 1 teaspoon coarse kosher salt, and more to taste
  • 1 teaspoon cracked black pepper
  • For the Dressing:
  • 6 medium size tomatoes, cored, cut in half, grated on a hand grater down to the skin, discard skin and transfer grated tomatoes to a mixing bowl
  • 2 cloves garlic, chopped
  • 1/8 cup white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
4.5/5 (16 Votes)

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Bacon Wrapped Pork Tenderloin

  • Pork Tenderloin
  • 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
  • 1 pound Bacon
  • 3/4 cups Soy Sauce
  • 1 Tablespoon Minced Onions
  • 1/2 teaspoons Garlic Salt
  • 1 Tablespoon Wine Vinegar Or White Vinegar
  • 1/4 teaspoons Salt
  • 1 dash Pepper
  • 3/4 cups Brown Sugar
3.9/5 (34 Votes)

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In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper

  • 2 tbsp honey
  • 1 tbsp lemon/lime juice (freshly squeezed is best)
  • 2 - 3 large garlic cloves, crushed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 x 3 oz each salmon fillets, skin on/off
  • 1 - 2 tsp coconut oil or extra virgin olive oil
  • 2 green onions, finely chopped
4.4/5 (17 Votes)

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This triple corn spoon bread is a Thanksgiving and Christmas favorite, but can be used any time of the year as it i...

  • 1 cup sour cream
  • 3 tablespoons stick margarine, melted
  • 1 large egg
  • 1/2 cup chopped onion
  • 1 (15.25-ounce) can "No Salt Added" whole kernel corn undrained
  • 1 (14.75-ounce) can "No Salt Added" cream-style corn
  • 1 (8.5-ounce) package corn muffin mix
  • Cooking spray
4.1/5 (32 Votes)

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This Asian-inspired flank steak dish is sweet and spicy, with fresh scallions, ginger, garlic, soy sauce, orange ju...

  • 2 pounds flank steak, cut into 1/4-inch strips
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, minced
  • 3/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon orange zest
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water
  • 1 bunch green onions, sliced
4/5 (28 Votes)

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Nutmeg gives this crustless veggie quiche a nice spiced flavor, and mushrooms, onions, kale, and red pepper make it...

  • Non-stick cooking spray
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cups mushrooms, sliced (6 to 7 medium mushrooms)
  • 2 cloves garlic, minced
  • 1/2 red pepper, diced
  • 2 cups kale, center rib removed & shredded
  • 4 large eggs
  • 1 cup fat-free half & half
  • 1/2 teaspoon nutmeg
  • Salt
  • Fresh ground pepper
4.4/5 (17 Votes)

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1. Place raw elbow macaroni in colander and quickly rinse under water

  • 2 cups large elbow Macaroni, uncooked (about 1/2 lb)
  • 2 cups low fat Milk (about 16 oz) , or more if needed
  • if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
  • 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!)
  • 1/2 teaspoon Mustard powder
  • 1 teaspoon Salt, plus additional for final season later
  • generous dash of Nutmeg
  • 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!
  • additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
  • black pepper to taste (optional)
4.5/5 (20 Votes)

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David's Note: This flavorful entrée is deliciously versatile

  • 1 lb sea scallops
  • 12 oz fresh shrimp (31-35 count), peeled and deveined
  • 1 tsp ground black pepper
  • 1 Tbsp vegetable oil
  • 2 packs shrimp-flavored Ramen noodles, partially broken
  • 1 (20-oz) bag frozen Asian stir fry vegetable mix
  • 1/4 tsp garlic powder
  • 2 tsp chopped fresh ginger
  • 2 cups water
  • 1 cup sweet and sour sauce
  • 1/2 cup chopped fresh scallions
4.3/5 (20 Votes)

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Omelets filled with healthy avocado and, well, not so healthy bacon

  • 4 bacon slices
  • 1 avocado
  • 2 tablespoons minced red onion
  • 1 tablespoon minced fresh cilantro
  • 1 dash hot sauce
  • 4 eggs
4.3/5 (22 Votes)

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Macaroni salad is the perfect side for your barbecue this summer

  • HOUSE SEASONING RECIPE:
  • 2 cups cooked elbow macaroni
  • 3 hard-boiled eggs, chopped
  • 1 cup diced celery
  • 1/4 cup diced green bell pepper
  • 2 tablespoons diced green onions
  • 1 tablespoon chopped pimento
  • 1 cup mayonnaise
  • 1 teaspoon lemon pepper
  • 1 teaspoon House Seasoning
  • 1 tablespoon prepared yellow mustard
  • Salt and freshly cracked black pepper, to taste
  • HOUSE SEASONING:
  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper
4/5 (43 Votes)

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Slow cook your way to blackberry bliss with this simple Sweet Cornbread Blackberry Cobbler

  • 1 (16-ounce) bag blackberries, frozen
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 (6.5-ounce) pouch Betty Crocker™ cornbread & muffin mix
  • 1 teaspoon ground cinnamon
  • Ice cream or whipped cream, as desired
4.3/5 (23 Votes)

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The most amazing zucchini side dish made in 10 min or less

  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 zucchinis, thinly sliced to 1/2-inch thick rounds
  • 1/2 teaspoon dried thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
4.4/5 (18 Votes)

Any burning questions? Our chefs answer!

Parmesan Lemon Zucchini Tortellini Salad with Tomato Garlic Dressing