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In large frying pan melt margarine over medium-high heat

  • 1/4 cup margarine
  • 1 lb. halved peeled shallots
  • 1 lb. sliced mushrooms
  • 1/2 cup red wine
  • 1 cup demi-glace*
  • 1 tbsp. cracked black peppercorns
  • 21/2 lb. beef tenderloin
  • 1 Tbsp. cracked black peppercorns
4.5/5 (11 Votes)

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Step 1: Combine the eggs, sugar, squash, milk, butter and vanilla in a bowl

  • 2 eggs (use energy egg replacer)
  • 1 1/4 Cup sugar
  • 1 Cup peeled, cooked, pureed butternut squash
  • 1/2 Cup milk
  • 2 Tablespoon unsalted butter, softened
  • 2 Teaspoon vanilla extract
  • 3 1/2 Cup all-purpose flour
  • 1 1/2 Teaspoon baking soda
  • 1 1/4 Teaspoon ground nutmeg
  • 1 Teaspoon baking powder
  • 1 Teaspoon cream of tartar
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon ground ginger
  • Oil, for deep-fat frying
  • 2 Cup hot maple syrup
4.5/5 (11 Votes)

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1.) Whisk together the olive oil, lime juice, and garlic in a bowl

  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 4 tuna steaks
  • 1 Fresh mango, peeled, pitted, and chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 Spanish onion, finely chopped
  • 1 Scallion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 Jalapeno pepper, seeded and minced
  • 2 tbsp lime juice
  • 1 1/2 tsp olive oil
  • 2 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp garlic powder
  • 4 tbsp olive oil
4.2/5 (13 Votes)

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*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, st...

  • Lentil Puree:
  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup
  • 6 ounces unsalted butter, room temperature, approximately 3/4 cup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water
4.5/5 (11 Votes)

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1. Make the dough: In a large bowl, combine the flour, yeast, and salt

  • For dough:
  • 2 3/4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • For topping:
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 1/2 cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup vegetable broth or water
  • 3 tablespoon chopped fresh basil
  • 2 ripe plum tomatoes, very thinly sliced
4.5/5 (11 Votes)

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Place the warm water, sugar and 2 tsp

  • 1 1/2 Cups Warm Water
  • 2 TBS. Sugar
  • 2 1/2 TBS. Dry Actie Yeast (1 pkg)
  • 2 Tsp. Salt
  • 4 1/2 Cups + 1 TBS. Flour
  • 6 TBS. Melted Butter
  • 1 1/2 Cups Diced Apples
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 3 qts. Water
  • 3/4 Cup Baking Soda
  • 1 egg + 1 TBS water
  • Caramel Topping
  • Course Sea Salt
4.5/5 (11 Votes)

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Saute the onion, peppers and mushrooms for 5 minutes

  • Gravy:
  • 1 onion, chopped
  • 1/2 each red and green pepper, diced
  • 1 c fresh mushrooms, sliced (4 oz can will do)
  • 1 tsp tarragon
  • 1 c carrots, sliced and cooked until tender
  • 2 c frozen green peas
  • 2 cans (15 oz each) garbanzo beans
  • 1/2 c toasted slivered almonds (opt)
  • 3 c water, use bean juice then fill with water
  • 1/2 c slivered almonds
  • 3 tbsp sesame seeds
  • 3 tbsp McKay's Chicken Seasoning (vegan) (Health Food Store)
  • 1/2 tsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp flour
4.5/5 (11 Votes)

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This Chipotle Black Bean Stuffed Delicata Squash is delicious as written but, is just one idea, you could stuff the...

  • 4 delicata squash
  • 1/4 cup olive oil
  • 1 can chipotle chiles in adobo sauce
  • 2 cloves garlic, minced (optional)
  • 1 tablespoon honey (optional)
  • 2 1/2 cups cooked brown rice
  • 1 1/2 cups salsa
  • 1 (15-ounce) can black beans
  • 1 1/2 cups frozen or canned corn kernels
  • 3 green onions
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 to 1 1/2 cups Mexican blend cheese, shredded
  • Hot sauce (optional)
  • Fresh cilantro
  • Sour cream (optional)
4.5/5 (12 Votes)

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In a large bowl, soak cubed stuffing in chicken broth

  • To make a double batch:
  • 1 14 oz. Herb Seasoned Stuffing Cubed
  • 6 Tablespoons butter
  • 1/2 Cup finely chopped Italian parsley
  • 1/2 Cup finely chopped celery
  • 2 Cups chopped sweet onions
  • 1 lb. Sage flavored pork sausage
  • 1 1/2 Cups peeled, cored and chopped apples
  • 2 Chopped cloves of garlic
  • 1 Teaspoon dried thyme
  • 3/4 Cups chopped pecans
  • 2 Beaten eggs
  • 1/2 Pint dairy sour cream
  • 1/4 Cup red wine
  • 2 Cups chicken broth
  • Salt and pepper (to desired taste)
  • 2 14 oz. Herb Seasoned Stuffing cubed
  • 12 Tablespoons butter
  • 1 Cup finely chopped Italian parsley
  • 1 Cup finely chopped celery
  • 4 Cups chopped sweet onions
  • 2 lb. Sage flavored pork sausage
  • 3 Cups peeled, cored and chopped apples
  • 4 Chopped cloves of garlic
  • 2 Teaspoon dried thyme
  • 1 1/2 Cups chopped pecans
  • 4 Beaten eggs
  • 1 Pint dairy sour cream
  • 1/2 Cup red wine
  • 4 Cups chicken broth
  • Salt and pepper (to desired taste)
4.5/5 (11 Votes)

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A dinner you can quickly prepare and leave to cook without having to labor over the stove

  • 1 lb Pork Tenderloin
  • 1/2 Onion, chopped
  • 2 Garlic Cloves, chopped
  • Selection of fresh herbs (Rosemary, Thyme, etc.), chopped
  • 1/4 Cup White Wine
  • 3-4 Tbsp Oil
  • Salt and Pepper to Taste
4.3/5 (23 Votes)

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Mix

  • Raspberry ice cubes
  • 1 cup water
  • 1/2 cup sugar
  • 1 pint raspberries
  • Simple syrup
  • 1 cup sugar
  • 4 to 5 cups water
  • 8 lemons, juiced
4.5/5 (11 Votes)

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Bring the flavors and aromas of Thailand into your home with this delicious dish

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thick
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon fresh garlic, chopped
  • 1/2 cup smooth natural peanut butter (without added sugar), room temperature
  • 1/4 cup rice vinegar (not "seasoned" vinegar, which has sugar)
  • 2 tablespoons soy sauce
  • 2 tablespoons Splenda or sugar
  • 1 teaspoon red Thai Curry Paste
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Fresh ground black pepper, to taste
  • 2 tablespoons peanut oil
  • 1 cup unsweetened lite coconut milk
  • 4 tablespoons cilantro, finely chopped, plus more for garnish
4.4/5 (14 Votes)

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Chicken Breast with Cilantro & Red Thai Curry Peanut Sauce TENDERLOIN OF BEEF WITH RED WINE MUSHROOM SAUCE